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
Scale
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.
