Description
Crispy sesame chicken tossed in a glossy sweet & sticky sauce. Bite-sized pieces are pan-fried (no deep fryer) and coated in a honey–soy glaze with garlic and toasted sesame. Better than takeout and ready in about 30 minutes.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
- 1/2 cup cornstarch
- 3 tbsp all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil (for shallow frying)
SAUCE
- 1/4 cup low-sodium soy sauce
- 1/3 cup honey
- 3 tbsp brown sugar (light or dark)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp ketchup
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (slurry)
FOR SERVING
- 2 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
- Steamed rice or noodles (optional)
Instructions
1. Pat chicken dry. In a large bowl, whisk cornstarch, flour, garlic powder, salt, and pepper. Toss chicken to coat evenly.
2. Dip coated chicken into beaten eggs, then return to the dry mix for a light second coat (extra crisp).
3. Heat vegetable oil in a large skillet over medium-high. Fry chicken in batches 3–4 minutes per side until golden and cooked through (165°F). Transfer to a paper towel–lined plate.
4. In a saucepan, whisk soy sauce, honey, brown sugar, vinegar, ketchup, sesame oil, and garlic. Bring to a gentle simmer over medium heat, 2–3 minutes.
5. Stir in the cornstarch slurry. Cook 60–90 seconds, whisking, until the sauce turns glossy and thick enough to coat a spoon.
6. Add crispy chicken to the pan and toss until evenly coated.
7. Sprinkle with toasted sesame seeds and green onions. Serve immediately over rice or noodles.
Notes
Air fryer option: Lightly oil coated chicken and cook at 380°F (193°C) for 12–14 minutes, shaking halfway.
Baked option: Arrange on a parchment-lined sheet, spray lightly with oil, and bake at 400°F (205°C) for 18–20 minutes, flipping once; broil 1–2 minutes to finish.
Adjust sweetness by reducing honey to 1/4 cup. For heat, add 1–2 tsp sriracha or red pepper flakes to the sauce.
For best crunch, toss chicken with sauce right before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: ~1/4 of recipe
- Calories: 540
- Sugar: 27g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 165mg