Description
This Crispy Sesame Chicken recipe is a delicious takeout-inspired dish made right at home. Tender chicken pieces are coated in a light, crunchy batter and tossed in a sweet, tangy, and savory sesame sauce. It’s perfect served over steamed rice or with stir-fried vegetables for a satisfying meal.
Ingredients
For the chicken:
500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 egg
3 tbsp cornstarch
3 tbsp all-purpose flour
Salt and pepper to taste
Vegetable oil, for frying
For the sauce:
3 tbsp soy sauce
2 tbsp ketchup
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tsp minced garlic
1 tsp grated ginger
2 tbsp water
1 tbsp toasted sesame seeds
Instructions
1 Prepare the chicken by seasoning it lightly with salt and pepper. In a bowl, whisk the egg, then add the cornstarch and flour. Mix to form a batter and coat the chicken pieces evenly in the mixture.
2 Heat oil in a deep pan or skillet over medium-high heat. Once hot, fry the chicken in batches until golden brown and crispy, about 4 to 5 minutes per batch. Remove and drain on paper towels.
3 In a separate pan or wok, combine soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water. Bring to a simmer over medium heat.
4 Stir in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens and becomes glossy.
5 Add the fried chicken to the sauce and toss well to coat all pieces evenly.
6 Sprinkle with toasted sesame seeds and serve hot with steamed white rice or noodles.
Notes
For extra crunch, double-fry the chicken by letting it rest for a few minutes after the first fry, then frying it again for 1 to 2 minutes. Adjust sweetness by reducing the brown sugar if you prefer a less sweet sauce. Add chopped scallions or a dash of chili flakes for extra flavor and heat.