Forget about takeout, this finger-lickin’ crispy sesame chicken underneath a sticky and sweet honey sauce is super easy to make. Comes together in 30 minutes, served with rice and you’ll never need a takeout again!
This crispy Sesame Chicken recipe is one of our favorite take-out options to the Friday night takeaway when we are craving for General Tso’s Chicken or Orange Chicken (Panda Express).
Crispy, sweet, sticky and tangy (or zesty – if you opt for the option 2 sauce) – it has all the basics where everyone in my family goes for seconds and no leftover, not even a chunk or a drip of sauce.
It’s also one of those meals that so easy to whip up in a pan and easy to clean up. Simply cut the chicken into bite sizes to cook them fast while the finger-lickin’ sesame sauce comes together in just a matter of a minute.
I must admit it’s not the healthiest meal considering the Sesame chicken sauce includes brown sugar and honey and of course the oil for frying the chicken – but it’s better than any restaurant.
You can serve with some steamed vegetable to boost the health factor.
And since my family enjoyed this dish too much, I thought it’s about time to share this recipe.
How to Make the Sesame Chicken Sauce?
I made the sauce with 2 options: The Sweet One and the Zesty One. And if you’re like me who loves anything a bit spicy, you’ll enjoy the zesty sauce most (note: just a bit of spicy).
This sesame chicken recipe was an absolute hit, and my family loves the tangy, flavor sauce. You can’t go wrong with this warm, delicious meal in just 30 minutes.
1 tbsp Chinese rice vinegar (or XiaoShing cooking vinegar)
2 tablespoons honey
2 tbsp Thai sweet chili sauce
3 tablespoons ketchup
2 tablespoon brown sugar
4 tablespoons soy sauce
1/4 cup water
Sesame Chicken Sauce: OPTION 2 (Korean Sauce)
2 tsp gochujang (Korean red pepper paste)
1 tsp soy sauce
1½ Tbsp strawberry jam (or any fruit jam/jelly)
2 Tbsp ketchup
1½ Tbsp worcestershire sauce
2 Tbsp sugar
1/4 cup water
2 cloves garlic, chopped
2 tbsp sesame seeds
Small bunch spring onions (scallions), chopped
Mix all ingredients for marinating the chicken. Cover with plastic wrap and let it sit in the fridge for 20 minutes (or overnight).
In a deep frying pan, heat oil to 350 F over medium-high heat.
In separate bowls, place eggs and beat slightly. Mix the dry ingredients (flour, garlic powder, pepper, salt & paprika, etc.) in another bowl and mix all together.
Dredge the marinated chicken in the cornstarch, then dip in the egg wash, and finally dredge it in the seasoned flour.
Carefully, drop the chicken bites in hot oil one at a time and cook for about 5 minutes while turning the chicken.
Cool the chicken using a drying rack to ensure minimal surface contact to prevents the chicken crust from becoming soggy. Let the chicken rest for 5 minutes before frying them the second time.
(Double Fry the Chicken ) Increase the oil temperature to 370 F over high heat. Fry the cooked chicken once again to get that golden brown color.
Remove chicken from oil and place on a cooling rack to drain off excess oil.
Combine the sesame chicken sauce ingredients (choose for option 1 or option 2) in a bowl and pour it in a large skillet and bring the mixture to simmer heat. Let it simmer until the sauce has thickened and reduced to 1/3.
Toss in fried chicken. Keep tossing on heat until the chicken bites are coated evenly with sauce. Finally, toss in sesame seeds and give it a last good mix.
Serve with rice and some steamed vegetables. Sprinkle some more sesame seeds and enjoy.