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This crispy sesame chicken with sticky Asian sauce transforms your weeknight dinner into something extraordinary. Skip the takeout and enjoy this homemade version that's packed with sweet, salty, crispy, and slightly spicy flavors. My family cleans their plates every time I make this dish, and it's become our go to when we're craving Asian flavors without the delivery wait.
I first made this recipe when we were snowed in one weekend and couldn't order our usual takeout. It was such a hit that my kids now request it at least twice a month, and they love helping me dredge the chicken through the different coatings.
Ingredients
- Vegetable oil: provides the high heat frying medium for perfectly crispy chicken without burning
- Eggs: create the binding layer that helps the coating stick to the chicken
- Cornflour: gives the first coating that ensures our chicken stays tender inside
- Plain flour: mixed with seasonings creates the crispy exterior we crave
- Chicken breast fillets: cut into bite sized pieces cook quickly and evenly
- Sesame oil: adds that distinctive nutty Asian flavor to the sauce
- Garlic: brings essential aromatic depth to the sauce
- Rice vinegar: adds necessary tanginess to balance the sweet elements
- Honey: contributes natural sweetness and helps create that sticky texture
- Sweet chilli sauce: introduces mild heat and complexity to the sauce
- Ketchup: may seem unusual but provides tomato sweetness and acidity
- Brown sugar: caramelizes slightly for depth of flavor
- Soy sauce: delivers that essential umami and saltiness
- Sesame seeds: add visual appeal and reinforce the sesame flavor
- Spring onions: provide fresh color and mild onion flavor
Step-by-Step Instructions
- Heat the Oil:
- Pour vegetable oil into a wok or large frying pan and heat until very hot but not smoking. The oil needs to be hot enough to create an immediate sizzle when the chicken is added which ensures proper crisping rather than soggy coating.
- Prepare the Coating Stations:
- While your oil is heating set up three shallow bowls as your dredging station. Place beaten eggs in the first bowl which will help the coating adhere. Add cornflour to the second bowl which creates the initial dry layer. In the third bowl combine plain flour with salt pepper garlic salt and paprika which creates your seasoned final coating with multiple layers of flavor.
- Coat and Fry the Chicken:
- Take each piece of chicken and dredge it first in cornflour ensuring a complete coating. Then dip into the egg wash making sure every part is covered. Finally coat thoroughly in the seasoned flour mixture. Add the coated chicken to the hot oil carefully and cook for 6 to 7 minutes turning several times to ensure even browning on all sides. The chicken should develop a golden brown crispy exterior while staying juicy inside.
- Create the Sticky Sauce:
- Add all sauce ingredients to the same hot wok after removing the chicken. Stir constantly while the sauce bubbles vigorously on high heat. Allow it to reduce by approximately one third which takes 2 to 3 minutes. This concentrates the flavors and creates the perfect sticky consistency that will cling beautifully to the chicken.
- Combine and Finish:
- Return the crispy chicken to the pan with the reduced sauce. Toss thoroughly to coat every piece in the glossy sticky sauce. Cook for an additional 1 to 2 minutes which allows the sauce to adhere to the chicken while maintaining the crispy texture.
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The secret to this recipe is definitely the sweet chilli sauce. I discovered its magic after experimenting with different heat levels. My husband prefers it spicier while my kids like it milder so I found the perfect middle ground that pleases everyone. The sauce glaze catches the light beautifully making this dish as impressive looking as it is delicious.
Make Ahead Tips
This dish is best enjoyed fresh from the wok but if you need to prepare components ahead of time there are some tricks. You can coat the chicken up to 2 hours before cooking and keep it refrigerated on a wire rack. This allows air circulation to prevent the coating from becoming soggy. The sauce can also be made up to 3 days in advance and stored in an airtight container. Simply reheat it when ready to combine with your freshly fried chicken.
Substitution Options
For a gluten free version replace the plain flour with rice flour or gluten free all purpose flour and use tamari instead of soy sauce. The results will be equally delicious with a slightly different texture. If you prefer a lighter option skip the final flour coating and just use cornflour for a thinner crispy layer. Instead of chicken breast thighs work wonderfully and stay juicier though they take slightly longer to cook through.
Serving Suggestions
While plain steamed rice is the traditional accompaniment this crispy sesame chicken pairs beautifully with so many sides. Try serving it with steamed broccoli or sugar snap peas for added color and nutrition. For a complete feast include spring rolls or a simple Asian slaw dressed with rice vinegar and a touch of sesame oil. If you want to elevate the presentation serve the chicken over rice in individual bowls and garnish with extra sauce on the side.
The Chinese Connection
This Western adaptation of Chinese cooking techniques creates a dish that while not strictly authentic has become a beloved staple in American Chinese restaurants. The technique of velveting chicken originated in China while the sweet sticky sauce reflects the Western preference for sweeter flavors. Traditional Chinese versions would typically use less sugar and more complex spicing but this fusion approach creates a crowd pleasing dish that satisfies cravings for both crispy textures and bold flavors.
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Enjoy this delightful dish! It's sure to be a family favorite.
Frequently Asked Questions
- → How do I make the chicken crispy?
The chicken is dredged in cornflour, dipped in egg, and coated in seasoned flour before frying in hot vegetable oil. This creates a crispy outer layer.
- → Can I adjust the spice level in the sauce?
Yes! You can adjust the amount of sweet chili sauce or add more honey for sweetness. Taste as you go to balance the flavor.
- → Can I use another type of meat?
Yes, you can substitute chicken breasts with boneless thigh meat, pork, or even firm tofu for a vegetarian option.
- → What can I serve alongside this dish?
Boiled white rice is a classic pairing, but you can also serve it with fried rice, noodles, or a side of steamed vegetables.
- → Do I need sesame oil for the sauce?
Sesame oil adds a nutty aroma, but it’s optional. You can sprinkle sesame seeds at the end instead for a similar effect.
- → How do I make extra sauce?
Double the sauce ingredient quantities if you prefer more sauce to drizzle over rice or noodles.