Sesame Chicken Recipe

This crispy sesame chicken is another one for the honey archives. Sweet, salty, crispy, sticky and a little bit spicy – it covers all the bases for one of these meals that everyone polishes off. Not a scrap left.

Even while photographing this one I caught Chris hovering over the pan that had a few pieces of chicken still in it – waiting till I wasnt looking so he could sneak a few pieces!

I let him off with the proviso that he fed me a piece too whilst I was snapping away.

I love this as an alternative to the Friday night takeaway. Cant deny its not the healthiest meal – with the honey and brown sugar, and of course a little oil to crisp up that chicken – but its still way better than take-out. I serve mine with some steamed brocolli and sugar snap peas to just boost the health factor.

One thing I should say is that this isnt a copycat recipe. I know sesame chicken is popular at Chinese takeout restaurants in the US, but its not something we really see on Chinese menus in the UK. Ive never tasted the US version, so I cant say it tastes anything like it.

Crispy Sesame Chicken with a Sticky Asian Sauce

Crispy Sesame Chicken with a Sticky Asian Sauce – tastier than that naughty takeaway and super simple to make. Sweet, salty, crispy, sticky and a little bit spicy – it covers all the bases for one of these meals that everyone polishes off. Its a real family favourite!

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 542 kcal, Carbohydrate 47 g, Protein 26 g, Fat 28 g, Saturated Fat 4 g, Cholesterol 136 mg, Sodium 1915 mg, Fiber 2 g, Sugar 22 g, servingSize 1 serving

Ingredients:

• 5 tbsp Vegetable oil
• 2 eggs (lightly beaten)
• 3 tbsp cornflour (cornstarch)
• 10 tbsp plain (all-purpose) flour
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic salt
• 2 tsp paprika
• 3 chicken breast fillets (chopped into bite-size chunks)
• 1 tbsp sesame oil (optional – you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer)
• 2 cloves garlic (peeled and minced)
• 1 tbsp Chinese rice vinegar (white wine vinegar will work too)
• 2 tbsp honey
• 2 tbsp sweet chilli sauce (use more or less depending on the brand and how spicy you like it)
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 4 tbsp soy sauce
• Boiled rice
• 2 tbsp sesame seeds
• Small bunch spring onions/scallions (chopped)

Instruction:

1. Heat the oil in a wok or large frying pan until very hot.
2. Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
3. Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it’s no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
4. Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
5. Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.

Sesame Chicken

This sesame chicken is crispy chicken pieces tossed in a sweet and savory honey sesame sauce. This version is even better than what you would get at a restaurant!

Prep: 20min

Total: 40min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 392 kcal, Carbohydrate 41 g, Protein 24 g, Fat 14 g, Saturated Fat 6 g, Cholesterol 123 mg, Sodium 1648 mg, Sugar 26 g, servingSize 1 serving

Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts (cut into 1 inch pieces)
• 2 eggs (beaten)
• salt and pepper to taste
• 1/2 cup all purpose flour
• 1/2 cup cornstarch
• oil for frying
• 1 teaspoon vegetable oil
• 1 teaspoon minced fresh garlic
• 1/4 cup honey
• 1/3 cup soy sauce ((reduced sodium if possible))
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons sesame seeds
• 2 tablespoons sliced green onions

Instruction:

1. Place the eggs, salt and pepper in a bowl. Stir to combine
2. Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
4. Heat 3 inches of oil in a deep pan to 350 degrees F
5. Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken
6. Drain the chicken on paper towels
7. While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
8. Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
9. Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.

Easy Sesame Chicken

This incredibly Easy Sesame Chicken is faster and tastier than take out. You control the ingredients, you control the flavor.

Prep: 15min

Total: 25min

Serving Size: 1 Serving

Nutrition Facts: servingSize 1 Serving, calories 551.83 kcal, Carbohydrate 60.38 g, Protein 26.75 g, Fat 23.3 g, Fiber 1.5 g, Sodium 1518.4 mg

Ingredients:

• 1 large egg ($0.23)
• 2 Tbsp cornstarch ($0.06)
• 1 pinch each salt and pepper ($0.05)
• 1 lb boneless skinless chicken thighs ($3.23)
• 2 Tbsp cooking oil ($0.08)
• 1/4 cup soy sauce ($0.24)
• 2 Tbsp water ($0.00)
• 1 Tbsp toasted sesame oil ($0.33)
• 3 Tbsp brown sugar ($0.12)
• 1 Tbsp rice vinegar ($0.12)
• 1 tsp grated fresh ginger ($0.10)
• 2 cloves garlic, minced ($0.16)
• 1 Tbsp sesame seeds ($0.8)
• 1/2 Tbsp cornstarch ($0.02)
• 4 cups cooked jasmine rice ($0.70)
• 2 whole green onions ($0.22)

Instruction:

1. First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
2. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
3. Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.
4. Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
5. Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
6. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

Sesame Chicken

This easy Sesame Chicken Recipe combines pieces of battered crispy fried chicken with an easy eight-ingredient sauce that has both sweet and salty flavors with just a hint of spice.

Prep: 15min

Total: 40min

Yield: 4

Nutrition Facts: servingSize None, calories 301 calories, Sugar 21.2 g, Sodium 595.8 mg, Fat 16.5 g, Saturated Fat 4.1 g, Trans Fat 0 g, Carbohydrate 34.7 g, Fiber 0.9 g, Protein 5.6 g, Cholesterol 9.8 mg

Ingredients:

• 1 1/2 lbs. boneless skinless chicken breasts or thighs cut into bite size pieces
• 2 eggs
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• vegetable oil or canola oil for frying
• 2 tablespoons sesame seeds
• 1/2 tablespoon olive oil
• 2 cloves garlic finely minced
• 1/3 cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1/4 cup ketchup
• 1 tablespoon chili sauce (sambal oelek)
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 green onions sliced thin

Instruction:

1. Beat the eggs, cornstarch, salt, and pepper together. Add the chicken and stir to combine. Heat 2 inches of vegetable oil over medium-high heat in a heavy pot or Dutch Oven. Once the oil reaches 350 degrees, fry the chicken pieces until golden brown and crispy. Move to paper to towels to drain.
2. Meanwhile, in a large dry skillet over medium-high heat, add the sesame seeds and cook until lightly toasted, shaking the skillet several times. Remove the sesame seeds into a small bowl.
3. In the same skillet, heat a little olive oil over low heat. Add the garlic and cook for 1 minute while stirring constantly. Add the soy sauce, rice vinegar, sesame oil, honey, brown sugar, ketchup, and chili sauce. Mix the cornstarch with the water and whisk into the sauce mixture and cook until thickened.
4. Add the cooked chicken to the skillet. Stir to combine with the sauce and garnish with the scallions and toasted sesame seeds. Serve over rice or Chinese noodles.

Sesame Chicken | Sesame Chicken Recipe | How to make Sesame Chicken

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