Description
A homemade version of Crispy Sesame Chicken that delivers the crunch and flavor you crave without the soggy takeout experience.
Ingredients
Main Ingredients
- 1 lb Chicken (breast or thighs, cut into bite size pieces) (Chicken thighs are recommended for juiciness.)
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder (Optional)
- 1/4 cup Cornstarch
- 3/4 cup All purpose flour
- 2 large Eggs (Beaten)
- oil for frying Neutral oil (canola, vegetable, peanut)
- 2 tbsp Sesame seeds (For garnish)
- 2 each Green onions (Sliced, for topping)
Sauce Ingredients
- 1/2 cup Soy sauce
- 1/4 cup Honey or sugar
- 2 tbsp Rice vinegar or apple cider vinegar
- 2 cloves Garlic (Minced)
- 1 tbsp Ginger (Grated)
- 1 tbsp Sesame oil (A little goes a long way)
- 1 tbsp Cornstarch (For slurry)
- 2 tbsp Water (For slurry)
Instructions
Preparation
- Cut chicken into even pieces, about 1 inch chunks.
- Pat chicken dry with paper towels.
- Mix the dry coating: flour, cornstarch, salt, pepper, garlic powder.
- Beat eggs in a bowl.
- Set up a coating station: chicken, egg, coating, then a tray.
- Mix sauce ingredients (except cornstarch slurry) in a small bowl.
- Coat chicken by dipping in egg, then pressing into the coating.
- Let coated pieces rest while the oil heats.
Cooking
- Heat oil in a deep pan or pot to about 350°F.
- Fry in batches for 4 to 6 minutes, until golden brown and cooked through.
- Drain on a wire rack or paper towels.
Making the Sauce
- Combine sauce ingredients in a saucepan and bring to a simmer.
- Stir in cornstarch slurry and stir for 30 to 60 seconds until glossy.
Final Assembly
- Place hot crispy chicken in a bowl and toss quickly with enough sauce to coat.
- Serve immediately, garnished with sesame seeds and green onions.
Notes
For extra crisp, pat the chicken dry and allow it to rest before frying. Toss with sauce right before serving to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: asian, Chinese