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Homemade Easy Sesame Chicken photo

Easy Sesame Chicken

Crispy fried chicken tossed in a sticky, savory-sweet sesame sauce for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Mixing Bowl
  • shallow bowl or plate
  • deep pan or Dutch oven
  • Tongs or slotted spoon
  • Paper Towels
  • Large Skillet
  • Measuring cups and spoons

Ingredients
  

  • 2 pounds chicken breasts, boneless skinless cut into bite-size pieces
  • 1 large egg
  • 1 Tbsp soy sauce for egg mixture
  • 1 cup all-purpose flour
  • 1 cup cornstarch for coating
  • 1/2 teaspoon garlic powder combined with baking powder and salt
  • 1/2 teaspoon baking powder combined with garlic powder and salt
  • 1/2 teaspoon salt combined with garlic powder and baking powder
  • vegetable oil for frying (about 1–2 inches in pan)
  • 1 tablespoon cornstarch for sauce slurry
  • 1/2 cup water for sauce
  • 1/4 cup soy sauce for sauce
  • 3 Tbsp honey
  • 2 Tbsp white vinegar or rice vinegar
  • 2 Tbsp brown sugar
  • 1 Tbsp sweet chili sauce or sriracha
  • 1 Tbsp sesame oil
  • 3-4 cloves garlic minced
  • 1 teaspoon fresh ginger grated, optional
  • 1 Tbsp sesame seeds for topping

Instructions
 

  • Crack the egg into a large mixing bowl, whisk in 1 tablespoon soy sauce, then add the chicken pieces and toss to coat evenly.
  • In a shallow bowl combine 1 cup cornstarch, 1 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
  • Heat 1–2 inches of vegetable oil in a deep pan or Dutch oven to about 350°F (175°C).
  • Working in batches, transfer marinated chicken to the dry coating and press to adhere, shaking off excess. Fry in a single layer 4–5 minutes per batch until golden and cooked through. Drain on paper towels.
  • While chicken cooks, whisk together sauce ingredients in a medium bowl: 1/2 cup water, 1 tablespoon cornstarch, 1/4 cup soy sauce, 3 tablespoons honey, 2 tablespoons vinegar, 2 tablespoons brown sugar, 1 tablespoon sweet chili sauce or sriracha, and 1 tablespoon sesame oil until smooth.
  • Heat 1 teaspoon vegetable oil in a large skillet over medium heat. Sauté minced garlic and grated ginger (if using) about 1 minute, then pour in the sauce and cook 1–2 minutes until thickened.
  • Add the cooked fried chicken to the skillet, toss to coat in the sauce, sprinkle with sesame seeds, and serve immediately with rice or noodles if desired.

Notes

  • Cut chicken into uniform bite-size pieces for even cooking.
  • Do not overcrowd the fryer; cook in batches.
  • Whisk the sauce well to avoid lumps before heating.
  • Adjust sweetness or heat to taste with more honey or sriracha.