If you’ve ever craved the perfect bite of takeout-style sesame chicken—crispy, juicy, and coated in a sticky, sweet-savory sauce—then this recipe is for you. Crispy Sesame Chicken with Sticky Asian Sauce is everything you love about your favorite Chinese restaurant dish but made fresh in your own kitchen. The golden, crunchy chicken is perfectly balanced by a luscious sesame sauce that hits all the right notes of sweet, tangy, and umami.
Whether you’re whipping up dinner for the family or treating yourself to a homemade takeout night, this dish is quick to make, full of flavor, and perfect for pairing with rice, noodles, or even some roasted veggies. It’s so addictive, you’ll find yourself making it again and again!
Why You’ll Love This Recipe:
- Better than Takeout: This homemade version is fresher, crispier, and healthier than what you’d get from a restaurant.
- Perfect Texture: Crispy chicken meets a sticky, glossy sauce—it’s a match made in food heaven.
- Customizable: Adjust the sauce to your taste—make it spicier, sweeter, or even lower in sodium.
- Family Favorite: This dish is kid-approved and sure to impress at the dinner table.
Ingredients You’ll Need:
For the Chicken:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil (for frying)
For the Sticky Sesame Sauce:
- ⅓ cup soy sauce (low sodium recommended)
- ¼ cup honey
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
For Garnish:
- 1 tablespoon toasted sesame seeds
- Sliced green onions
How to Make Crispy Sesame Chicken:
Step 1: Prepare the Chicken
Start by cutting the chicken into bite-sized pieces. This ensures quick, even cooking.
In a shallow bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper. In a separate bowl, beat the eggs.
Dip each chicken piece into the beaten eggs, ensuring it’s fully coated, and then dredge it in the flour mixture. Shake off any excess coating and set the chicken aside on a plate.
Step 2: Fry the Chicken
In a deep skillet or wok, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). (You can test the oil by dropping in a small piece of coated chicken; it should sizzle immediately.)
Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for about 3-4 minutes per side, turning once, until the chicken is golden brown and crispy.
Use a slotted spoon to remove the chicken from the oil and drain it on a paper towel-lined plate. Repeat with the remaining chicken.
Tip: For a healthier version, you can cook the chicken in an air fryer. Spray the coated chicken lightly with oil and air fry at 375°F for 10-12 minutes, flipping halfway through.
Step 3: Make the Sticky Sesame Sauce
While the chicken is frying, prepare the sauce. In a small saucepan, combine the soy sauce, honey, ketchup, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir everything together and bring the mixture to a gentle simmer over medium heat.
Once the sauce is bubbling, add the cornstarch slurry (cornstarch mixed with water). Stir continuously as the sauce thickens and becomes glossy, about 1-2 minutes. Remove it from heat and set aside.
Tip: For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
Step 4: Toss the Chicken in the Sauce
Once all the chicken is cooked, transfer it to a large mixing bowl. Pour the sticky sesame sauce over the chicken and toss until every piece is evenly coated in the glossy, flavorful sauce.
Step 5: Serve and Garnish
Transfer the saucy sesame chicken to a serving platter or individual plates. Sprinkle it generously with toasted sesame seeds and sliced green onions for a pop of flavor and color.
Serve the chicken hot over a bed of steamed white rice, fried rice, or noodles. For a lighter option, pair it with sautéed vegetables or a crisp side salad.
Helpful Tips:
- Prep Ahead: You can cut and coat the chicken in advance, then refrigerate it for up to an hour before frying.
- Toasted Sesame Seeds: For the best flavor, toast sesame seeds in a dry pan over medium heat for 1-2 minutes, stirring frequently, until fragrant and golden.
- Reheating: Reheat leftover sesame chicken in the oven at 350°F for 10-15 minutes to maintain its crispiness. Avoid microwaving, as it may make the chicken soggy.
- Doubling the Sauce: If you love extra sauce for drizzling over rice or veggies, double the sauce ingredients.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Frying
- Cuisine: Asian-Inspired
Notes:
- For a gluten-free version, substitute regular soy sauce with tamari or gluten-free soy sauce. Also, use a gluten-free flour blend instead of all-purpose flour.
- Chicken thighs are a great alternative to chicken breasts if you prefer darker, juicier meat.
Nutritional Information (Per Serving):
- Calories: ~400 kcal
- Protein: 26g
- Carbohydrates: 36g
- Fat: 15g
Frequently Asked Questions:
Q: Can I bake the chicken instead of frying it?
A: Yes! Preheat your oven to 400°F (200°C). Arrange the coated chicken pieces on a parchment-lined baking sheet, spray them lightly with cooking oil, and bake for 20-25 minutes, flipping halfway through. While baking won’t make the chicken as crispy as frying, it’s still delicious and a lighter option.
Q: How do I make this spicier?
A: To add heat, include red pepper flakes or a tablespoon of sriracha in the sauce. You can also serve the dish with chili oil on the side.
Q: Can I make this dish ahead of time?
A: While the chicken is best served fresh for maximum crispiness, you can fry the chicken and make the sauce ahead of time. Store them separately and toss together just before serving.
Storage Instructions:
Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to restore some of the crispiness. If reheating in a microwave, the chicken will lose its crunch but will still taste delicious.
Related Recipes:
If you loved this Crispy Sesame Chicken, try these other Asian-inspired favorites:
- Quick Chicken Thigh Stir Fry
- Crispy Chinese Honey Garlic Chicken
- Crispy Rice Salmon & Cucumber Salad with Creamy Soy Dressing
Conclusion:
This Crispy Sesame Chicken with Sticky Asian Sauce is everything you want in a homemade takeout dish. It’s easy to prepare, bursting with bold flavors, and has that perfect crispy texture. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe will impress your taste buds and have everyone reaching for seconds. Give it a try tonight, and let the deliciousness speak for itself!
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Crispy Sesame Chicken with Sticky Asian Sauce – Sweet, Savory, and Irresistible
Description
If you’ve ever craved the perfect bite of takeout-style sesame chicken—crispy, juicy, and coated in a sticky, sweet-savory sauce—then this recipe is for you. Crispy Sesame Chicken with Sticky Asian Sauce is everything you love about your favorite Chinese restaurant dish but made fresh in your own kitchen. The golden, crunchy chicken is perfectly balanced by a luscious sesame sauce that hits all the right notes of sweet, tangy, and umami.
Whether you’re whipping up dinner for the family or treating yourself to a homemade takeout night, this dish is quick to make, full of flavor, and perfect for pairing with rice, noodles, or even some roasted veggies. It’s so addictive, you’ll find yourself making it again and again!
Ingredients
For the Chicken:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil (for frying)
For the Sticky Sesame Sauce:
- ⅓ cup soy sauce (low sodium recommended)
- ¼ cup honey
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
For Garnish:
- 1 tablespoon toasted sesame seeds
- Sliced green onions
Instructions
Step 1: Prepare the Chicken
Start by cutting the chicken into bite-sized pieces. This ensures quick, even cooking.
In a shallow bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper. In a separate bowl, beat the eggs.
Dip each chicken piece into the beaten eggs, ensuring it’s fully coated, and then dredge it in the flour mixture. Shake off any excess coating and set the chicken aside on a plate.
Step 2: Fry the Chicken
In a deep skillet or wok, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). (You can test the oil by dropping in a small piece of coated chicken; it should sizzle immediately.)
Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for about 3-4 minutes per side, turning once, until the chicken is golden brown and crispy.
Use a slotted spoon to remove the chicken from the oil and drain it on a paper towel-lined plate. Repeat with the remaining chicken.
Tip: For a healthier version, you can cook the chicken in an air fryer. Spray the coated chicken lightly with oil and air fry at 375°F for 10-12 minutes, flipping halfway through.
Step 3: Make the Sticky Sesame Sauce
While the chicken is frying, prepare the sauce. In a small saucepan, combine the soy sauce, honey, ketchup, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir everything together and bring the mixture to a gentle simmer over medium heat.
Once the sauce is bubbling, add the cornstarch slurry (cornstarch mixed with water). Stir continuously as the sauce thickens and becomes glossy, about 1-2 minutes. Remove it from heat and set aside.
Tip: For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
Step 4: Toss the Chicken in the Sauce
Once all the chicken is cooked, transfer it to a large mixing bowl. Pour the sticky sesame sauce over the chicken and toss until every piece is evenly coated in the glossy, flavorful sauce.
Step 5: Serve and Garnish
Transfer the saucy sesame chicken to a serving platter or individual plates. Sprinkle it generously with toasted sesame seeds and sliced green onions for a pop of flavor and color.
Serve the chicken hot over a bed of steamed white rice, fried rice, or noodles. For a lighter option, pair it with sautéed vegetables or a crisp side salad.
Notes
- For a gluten-free version, substitute regular soy sauce with tamari or gluten-free soy sauce. Also, use a gluten-free flour blend instead of all-purpose flour.
- Chicken thighs are a great alternative to chicken breasts if you prefer darker, juicier meat.
