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Crispy Sesame Chicken with Sweet and Savory Sauce Recipe

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4.1 from 53 reviews

This crispy Sesame Chicken recipe features tender chicken pieces coated in a flavorful batter, deep-fried to golden perfection, and tossed in a savory-sweet sesame sauce. Perfectly balanced with garlic, soy sauce, honey, and toasted sesame seeds, this crowd-pleaser is ideal served over steamed white rice and garnished with fresh green onions for a delicious homemade takeout experience.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Batter

  • 1 ½ lbs. boneless skinless chicken breast or thighs, cut into 1-inch cubes
  • Salt and pepper, to taste
  • 4 inches peanut oil, for frying (can substitute vegetable or canola oil)
  • ⅔ cup cornstarch
  • 2 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon baking soda
  • 1/3 cup club soda (can substitute water)
  • 2 tablespoons soy sauce
  • 1 egg white

Sauce

  • ⅓ cup chicken broth
  • ¼ cup honey
  • ¼ cup soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons light brown sugar
  • 2 tablespoons rice vinegar (can substitute white vinegar)
  • 1 teaspoon sriracha sauce (optional)
  • 1 ½ teaspoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground ginger

Garnish

  • 2 tablespoons toasted sesame seeds
  • Green onions, sliced

Instructions

  1. Prepare the sauce mixture: In a deep or wide skillet or wok, combine all the sauce ingredients including chicken broth, honey, soy sauce, ketchup, light brown sugar, rice vinegar, sriracha (if using), toasted sesame oil, minced garlic, cornstarch, and ground ginger. Set this aside at room temperature to prevent early activation of the cornstarch.
  2. Prep the chicken: Cut the boneless chicken into 1-inch cubes and pat completely dry with paper towels to ensure crispiness. Season the pieces evenly with salt and pepper.
  3. Heat the oil: Pour about 4 inches of peanut oil into a large, heavy pot and heat it to 365°F (185°C) using a deep-fry thermometer to maintain accuracy throughout frying.
  4. Make the batter: In a large bowl, whisk together the dry batter ingredients: cornstarch, flour, garlic powder, onion powder, and baking soda. Then add the wet ingredients: club soda, soy sauce, and egg white. Stir until combined to form a thin batter, similar in consistency to thin paint. Add extra club soda or water if the batter becomes too thick.
  5. Coat the chicken: Toss the chicken pieces thoroughly in the batter to coat them evenly.
  6. Fry the chicken: Once the oil reaches the correct temperature, carefully add the battered chicken in batches, leaving room to avoid overcrowding. Fry for 2-3 minutes per side until each piece is golden brown and crisp. Adjust the heat as needed to maintain temperature and even cooking.
  7. Drain and double fry: Use a slotted spatula to transfer the fried chicken to a wire cooling rack to drain excess oil. After the first fry cools, return the chicken to hot oil at 375°F (190°C) for an additional 30 seconds to achieve an ultra-crispy texture.
  8. Cook the sauce: Heat the prepared sauce mixture over medium-high heat, bring it to a boil, and let it thicken. Reduce the heat to a simmer.
  9. Toss chicken in sauce: Add the crispy fried chicken pieces and toasted sesame seeds to the sauce, tossing gently to coat all pieces evenly.
  10. Serve: Remove from heat and serve the sesame chicken over white rice. Garnish with sliced green onions for a fresh, vibrant finish.

Notes

  • The double-fry technique enhances crispiness, so don’t skip the second fry once the chicken has cooled.
  • Use a deep-fry thermometer to maintain proper oil temperature to avoid greasy or undercooked chicken.
  • For a gluten-free version, substitute all-purpose flour with rice flour or gluten-free flour blend.
  • Sriracha is optional and can be omitted or adjusted to preferred spice level.
  • Chicken thighs can be used for juicier results, but breasts work well for a leaner option.
  • Serve with steamed jasmine or basmati rice to complement the sweet and savory sauce perfectly.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian, Chinese-American

Find it online: https://allyumcooks.com/crispy-sesame-chicken-with-sweet-and-savory-sauce-recipe/