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This crunchy sesame chicken with tangy Asian glaze turns an ordinary weeknight meal into something special. Forget takeout and try this homemade dish packed with sweet, salty, crunchy, and just a bit of heat. My kids empty their plates whenever I whip this up, and it's now our favorite when we want Asian flavors without waiting for delivery.
I first tried making this when we got snowed in and couldn't get our normal takeout. It was such a winner that my children now ask for it every couple weeks, and they can't wait to help me coat the chicken in all the different mixtures.
Ingredients
- Vegetable oil: serves as the hot frying base for super crunchy chicken that won't burn
- Eggs: work as the sticky layer that makes coating stick to the meat
- Cornflour: forms the initial coating that keeps our chicken juicy inside
- Plain flour: combined with spices creates that awesome crispy outside
- Chicken breast fillets: chopped into small chunks cook quick and even
- Sesame oil: gives that special nutty Asian touch to the glaze
- Garlic: adds must-have flavor depth to the sauce
- Rice vinegar: brings needed tartness to balance the sweetness
- Honey: adds natural sweetness and helps make that sticky texture
- Sweet chilli sauce: brings gentle heat and flavor layers to the mix
- Ketchup: might sound weird but adds tomato sweetness and tang
- Brown sugar: gets a bit caramelized for richer taste
- Soy sauce: gives that key savory depth and saltiness
- Sesame seeds: make it look great and boost the sesame flavor
- Spring onions: add bright color and mild oniony freshness
Step-by-Step Instructions
- Heat the Oil:
- Get vegetable oil hot in a wok or big frying pan until it's really hot but not smoking. Your oil needs to sizzle right away when chicken goes in so you get crispy coating instead of soggy bits.
- Prepare the Coating Stations:
- While oil gets hot set up three shallow dishes as your coating station. Put beaten eggs in the first dish to help everything stick. Add cornflour to the second dish for your first dry layer. Mix plain flour with salt pepper garlic salt and paprika in the third dish for your final tasty coating with lots of flavor going on.
- Coat and Fry the Chicken:
- Take each chicken piece and roll it first in cornflour making sure it's totally covered. Then dunk it in egg wash getting every bit wet. Last roll it in the spiced flour mix. Drop the coated chicken carefully into hot oil and cook about 6 to 7 minutes flipping now and then so all sides get golden. The chicken should turn nice and golden outside while staying moist inside.
- Create the Sticky Sauce:
- Throw all sauce stuff into the same hot wok after taking the chicken out. Keep stirring while the sauce bubbles away on high heat. Let it cook down by about a third which takes around 2 to 3 minutes. This makes the flavors stronger and gives you that perfect sticky texture that'll grab onto the chicken nicely.
- Combine and Finish:
- Put the crunchy chicken back in the pan with your thickened sauce. Toss everything together so each piece gets coated in the shiny sticky sauce. Cook another minute or two so the sauce sticks to the chicken but it stays crispy too.
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The real star here is definitely the sweet chilli sauce. I found this out after trying different spice levels. My hubby likes it hotter while my kids want it milder so I found just the right balance that works for everyone. The sauce gets all shiny and catches the light making this dish look as good as it tastes.
Make Ahead Tips
This dish tastes best straight from the wok but you can prep some parts ahead if needed. You can coat your chicken up to 2 hours before cooking and keep it in the fridge on a wire rack. This lets air flow around it so the coating won't get soggy. You can also make the sauce up to 3 days early and store it in a sealed container. Just warm it up when you're ready to mix with your freshly fried chicken.
Substitution Options
For a gluten free version swap the plain flour with rice flour or gluten free all purpose flour and use tamari instead of regular soy sauce. It'll taste just as good with a slightly different texture. If you want something lighter skip the final flour coating and just use cornflour for a thinner crispy shell. Chicken thighs work great instead of breast meat and stay juicier though they need a bit more cooking time.
Serving Suggestions
Plain steamed rice works great with this crunchy sesame chicken but it goes with lots of other sides too. Try adding steamed broccoli or sugar snap peas for color and healthy stuff. For a full feast include some spring rolls or a simple Asian slaw with rice vinegar and a bit of sesame oil. To make it look fancy serve the chicken over rice in separate bowls and put extra sauce on the side.
The Chinese Connection
This Western take on Chinese cooking makes a dish that isn't exactly traditional but has become super popular in American Chinese food spots. The chicken prep method came from China while the sweet sticky sauce shows how Western folks like sweeter tastes. Real Chinese versions would use less sugar and more complex spices but this mix creates a crowd pleaser that hits the spot when you want both crunchy bites and bold tastes.
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Hope you love this tasty dish! It'll probably become a family favorite.
Frequently Asked Questions
- → How do I make the chicken crunchy?
The secret is coating the chicken in cornflour first, then dipping in beaten egg, and finally rolling in seasoned flour before cooking in hot oil. This creates that amazing crunch you're looking for.
- → Can I change how spicy the sauce is?
Absolutely! You can use less chili sauce or add more honey if you want it sweeter. Just keep trying it as you make it to get the flavor just right.
- → Can I use something besides chicken?
Sure thing, you can swap chicken breast for thigh meat, try pork chunks, or even go with firm tofu if you don't eat meat.
- → What goes well with this dish?
Plain white rice works great, but you might also enjoy it with egg-fried rice, some noodles, or a side of fresh steamed veggies.
- → Do I need to use sesame oil in the sauce?
The oil adds a nice nutty smell, but it's not a must-have. You can just toss in some sesame seeds at the end for a similar taste.
- → How can I get more sauce?
Just use twice as much of each sauce ingredient if you want extra to pour over your rice or noodles.