Crispy Sesame Chicken is a beloved takeout classic that features tender pieces of chicken, lightly fried to golden perfection and coated in a sweet and savory honey soy glaze. This homemade version brings all the flavors of your favorite restaurant dish right to your kitchen, with juicy chicken, a sticky sauce, and a sprinkle of toasted sesame seeds for extra crunch and flavor. Perfect for a weeknight dinner or a special meal at home, this dish is easy to prepare and irresistibly delicious.
Ingredients:
- For the Chicken:
- 0.7 lb boneless chicken thigh/breast (about 300 grams)
- 1 cup potato or corn starch
- 2–3 spring onions, chopped (for garnish)
- 1 egg white
- Oil for frying
- Marinate for Chicken:
- 1 teaspoon sesame oil
- 1 tablespoon light soy sauce
- 1 teaspoon garlic paste
- ¼ teaspoon baking soda
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- For the Sauce:
- 2 tablespoons honey
- 2 tablespoons light soy sauce
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 1 tablespoon brown or white sugar
- 1 tablespoon vinegar
- 3 tablespoons water
- For Garnish:
- 2 tablespoons toasted sesame seeds
- Chopped spring onions
Instructions:
- Chicken Preparation: Chop the chicken into small, uniform pieces. In a mixing bowl, combine the chicken with sesame oil, light soy sauce, garlic paste, baking soda, sugar, and black pepper. Allow the mixture to marinate for a minimum of 15 minutes, letting the flavors infuse.
- Coat the Chicken: In a separate bowl, whisk the egg white until frothy. Toss the marinated chicken pieces in the egg white, then coat them evenly with the potato or corn starch. Ensure each piece is well-coated for a crispy texture.
- Cook the Chicken: In a deep skillet or wok, heat oil over medium-high heat. Carefully add the chicken pieces in small batches, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, which should take about 4-5 minutes for each batch. Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil and set aside.
- Make the Sauce: In a small bowl, mix the honey, light soy sauce, ketchup, sesame oil, sugar, vinegar, and water until well combined.
- Combine Chicken and Sauce: In a large skillet or wok, pour the sauce mixture and bring it to a simmer over medium heat. Allow the sauce to thicken slightly, about 2-3 minutes. Add the fried chicken pieces to the sauce and toss well to coat each piece evenly.
- Garnish and Serve: Sprinkle the sesame seeds and chopped spring onions over the coated chicken. Serve hot over steamed rice or with your favorite vegetables for a complete meal.
Conclusion:
This Crispy Sesame Chicken with Honey Soy Glaze is a delicious, homemade alternative to takeout that’s perfect for any occasion. The crispy chicken pieces, sweet and savory sauce, and crunchy sesame seeds come together to create a dish that’s packed with flavor and texture. Whether you’re serving it for a family dinner or enjoying a cozy night in, this recipe is sure to satisfy your cravings. Simple to prepare and irresistibly tasty, it’s a meal that everyone will love.
Crispy Sesame Chicken with Honey Soy Glaze
Crispy chicken pieces coated in a sweet and savoryhoney soy glaze, topped with toasted sesame seeds and spring onions. Adelicious homemade alternative to takeout.
Ingredients
- For the Chicken:
- o 0.7 lb boneless chicken thigh/breast about 300 grams
- o 1 cup potato or corn starch
- o 2–3 spring onions chopped (for garnish)
- o 1 egg white
- o Oil for frying
- Marinate for Chicken:
- o 1 teaspoon sesame oil
- o 1 tablespoon light soy sauce
- o 1 teaspoon garlic paste
- o ¼ teaspoon baking soda
- o ½ teaspoon sugar
- o ¼ teaspoon black pepper
- For the Sauce:
- o 2 tablespoons honey
- o 2 tablespoons light soy sauce
- o 2 tablespoons ketchup
- o 1 tablespoon sesame oil
- o 1 tablespoon brown or white sugar
- o 1 tablespoon vinegar
- o 3 tablespoons water
- For Garnish:
- o 2 tablespoons toasted sesame seeds
- o Chopped spring onions
Instructions
- Chicken Preparation: Chop the chicken into small, uniform pieces. In a mixing bowl, combine the chicken with sesame oil, light soy sauce, garlic paste, baking soda, sugar, and black pepper. Allow the mixture to marinate for a minimum of 15 minutes, letting the flavors infuse.
- Coat the Chicken: In a separate bowl, whisk the egg white until frothy. Toss the marinated chicken pieces in the egg white, then coat them evenly with the potato or corn starch. Ensure each piece is well-coated for a crispy texture.
- Cook the Chicken: In a deep skillet or wok, heat oil over medium-high heat. Carefully add the chicken pieces in small batches, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, which should take about 4-5 minutes for each batch. Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil and set aside.
- Make the Sauce: In a small bowl, mix the honey, light soy sauce, ketchup, sesame oil, sugar, vinegar, and water until well combined.
- Combine Chicken and Sauce: In a large skillet or wok, pour the sauce mixture and bring it to a simmer over medium heat. Allow the sauce to thicken slightly, about 2-3 minutes. Add the fried chicken pieces to the sauce and toss well to coat each piece evenly.
- Garnish and Serve: Sprinkle the sesame seeds and chopped spring onions over the coated chicken. Serve hot over steamed rice or with your favorite vegetables for a complete meal.