If you have a craving for a dish that perfectly blends sweet, savory, and a touch of zing, then get ready to fall head over heels for this Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe. It’s comfort food that’s bursting with flavor and coated in a luscious sticky sauce that clings to every juicy bite of tender chicken. Whether you’re cooking for a weeknight dinner or impressing friends at a gathering, this recipe brings an irresistible combination of textures and tastes that feels like your favorite takeout, only better because you made it yourself.
Ingredients You’ll Need
The magic of this Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a vital part, from creating that crackly coating on the chicken to balancing the sauce’s sweet and tangy notes.
- 1 1/2 pounds boneless skinless chicken breasts: Cut into bite-sized pieces for perfect, quick cooking.
- 1/2 cup cornstarch: Adds that irresistible crispy texture when coated on the chicken.
- 2 large eggs, beaten: Helps the cornstarch stick to the chicken, creating a nice crust.
- 1/4 cup vegetable oil: For frying the chicken until golden and delicious.
- 1/2 cup low-sodium soy sauce: Provides that classic umami backbone in the sauce.
- 1/3 cup honey: Brings perfect sweetness and sticky appeal to the sauce.
- 1/4 cup rice vinegar: Adds a subtle tang that brightens up the flavors.
- 2 tablespoons brown sugar: Deepens the sweetness with a molasses-like richness.
- 2 cloves garlic, minced: Gives the sauce an aromatic punch.
- 1 tablespoon fresh ginger, grated: Adds warmth and a spicy hint that wakes up your palate.
- 2 teaspoons sesame oil: Infuses the sauce with a nutty fragrance that you’ll adore.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Creates a slurry that thickens the sauce to perfection.
- 2 tablespoons toasted sesame seeds: For a visually appealing crunch and toasty flavor.
- 2 green onions, sliced for garnish: Adds freshness and a pop of color.
- Cooked rice: To serve as the perfect fluffy bed for your sticky chicken.
How to Make Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
Step 1: Prep and Coat the Chicken Pieces
Start by patting your chicken pieces dry; this ensures the coating sticks well and fries up crispy. Set up two shallow bowls—one with cornstarch, the other with beaten eggs. Dip each piece of chicken first into the cornstarch, then into the egg, giving you that signature crunchy exterior that holds all the sauce’s goodness.
Step 2: Cook the Chicken
Heat your vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches so it cooks evenly—aim for a golden crisp all over, about 5 to 6 minutes total, turning occasionally. Once cooked through, transfer the chicken to a plate and set aside. This step guarantees tender meat wrapped in a delightfully crispy shell.
Step 3: Whip Up the Sticky Sauce
In a small saucepan, combine low-sodium soy sauce, honey, rice vinegar, brown sugar, minced garlic, fresh ginger, and sesame oil. Warm everything together, whisking gently to marry the flavors. When your sauce begins to simmer, stir in the cornstarch slurry—it thickens quickly, transforming your sauce into a glossy, sticky glaze.
Step 4: Toss Chicken in Sauce
Now for the best part! Add your crispy chicken back into the pan with the sauce, tossing with care so each piece becomes luxuriously coated. The sticky sauce adheres beautifully to the chicken, making every bite a delicious experience. Finish with a sprinkle of toasted sesame seeds for added texture and flavor.
Step 5: Garnish and Serve
Top it off with sliced green onions, which add not just a fresh bite but also a vibrant splash of color, completing this visually stunning and aromatic dish.
How to Serve Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
Garnishes
Fresh green onions and toasted sesame seeds are classic choices that elevate the dish’s look and taste. Add a handful of chopped cilantro or a light sprinkle of chili flakes if you want a little extra zing and color contrast.
Side Dishes
Serve your sesame chicken over steamed white or jasmine rice to soak up every sticky drop of the sauce. For a vegetable side, think vibrant stir-fried broccoli, snap peas, or even a crunchy Asian slaw for balance and variety.
Creative Ways to Present
For a playful presentation, pile the chicken into lettuce cups for a hands-on eating experience, or arrange on a large platter with a scattering of toasted sesame seeds and fresh herbs. Serving family-style with chopsticks encourages sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover sesame chicken in an airtight container and refrigerate. It will keep well for 3 to 4 days, making for a quick, flavorful meal on busy days.
Freezing
If you want to freeze the dish, keep the chicken and sauce separate for best results. Store the cooked chicken in a freezer-safe bag or container, and do the same with the sauce. Both can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the sauce gently in a pan, then toss in the chicken until heated through. This prevents the chicken from drying out and helps the sauce recoat the pieces beautifully. Avoid microwave reheating if possible to preserve crispiness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option because they stay juicy and tender, and the sauce clings just as well. Just adjust cooking times slightly since thighs may take a bit longer to cook through.
Is there a gluten-free version of this recipe?
Yes, simply substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Be sure your cornstarch is certified gluten-free as well. The rest of the ingredients are naturally gluten-free.
Can I bake the chicken instead of frying?
Definitely! For a lighter version, bake the cornstarch-coated chicken pieces on a parchment-lined tray at 400°F (200°C) for 18 to 20 minutes or until crispy, flipping halfway through. Then toss with the sticky sauce before serving.
What can I use instead of honey?
If you prefer not to use honey, maple syrup or agave nectar make excellent substitutes, offering a similar natural sweetness that complements the sauce beautifully.
How do I achieve the perfect sticky sauce consistency?
The key is the cornstarch slurry—mixing cornstarch and water and adding it at the simmer ensures the sauce thickens just right, becoming shiny and clingy rather than runny. Stir constantly once added to avoid lumps.
Final Thoughts
This Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe has all the hallmarks of a dish you’ll keep coming back to again and again. Its combination of crispy chicken and luscious, flavorful sauce delivers warmth and comfort with every bite. Don’t hesitate to try it out—you’re in for a deliciously sticky, unforgettable treat that feels like a homemade celebration every time.
Print
Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Dairy-Free
Description
A deliciously sticky and flavorful Sesame Chicken recipe featuring tender bite-sized chicken pieces coated in a crispy cornstarch and egg batter, then tossed in a sweet and savory Asian-inspired sauce made with soy sauce, honey, ginger, and garlic. Perfect for a comforting dinner served hot over steamed rice.
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Garnish and Serving
- 2 tablespoons toasted sesame seeds
- 2 green onions, sliced for garnish
- Cooked rice, for serving
Instructions
- Prepare Chicken: Pat the chicken pieces dry with paper towels to ensure a crisp coating. Place the cornstarch in one shallow bowl and the beaten eggs in another for coating.
- Coat Chicken: Dip each chicken piece first into the cornstarch, ensuring it is fully coated, then dip into the beaten eggs to create a sticky outer layer ready for frying.
- Cook Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches for 5–6 minutes, turning occasionally, until they are golden brown and cooked through. Remove the chicken and set aside on a plate lined with paper towels to drain excess oil.
- Make Sauce: In a small saucepan, whisk together the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Bring this mixture to a simmer over medium heat, allowing the flavors to meld together.
- Thicken Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Continue cooking and stirring until the sauce thickens, about 2 minutes, achieving a glossy texture that will cling to the chicken.
- Toss Chicken in Sauce: Add the cooked chicken pieces back into the thickened sauce and toss gently to coat each piece evenly with the sticky Asian sauce.
- Garnish and Serve: Sprinkle toasted sesame seeds over the sauced chicken and garnish with sliced green onions. Serve immediately over cooked rice for a satisfying meal.
Notes
- For extra crunch, double coat the chicken pieces by dipping them again in cornstarch before frying.
- If you prefer a lighter version, bake the coated chicken pieces on a parchment-lined baking sheet sprayed lightly with oil at 400°F (200°C) for 18–20 minutes before tossing them in the sauce.
