Description
A quick and easy homemade sticky Asian sesame chicken recipe that is crispy on the outside, tender inside, and coated with a glossy, flavorful sauce. Perfect for busy weeknights and better than takeout.
Ingredients
Scale
- 1.5 pounds (700g) boneless, skinless chicken thighs
- ½ cup (60g) cornstarch
- About 2 cups (480ml) vegetable oil for frying (canola or sunflower oil recommended)
- ⅓ cup (80ml) soy sauce (low-sodium preferred)
- 3 tablespoons (60ml) honey
- 2 tablespoons (30ml) rice vinegar
- 1 teaspoon (5ml) toasted sesame oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger (about 15g)
- 2 tablespoons (20g) toasted sesame seeds
- 2 stalks green onions, thinly sliced
- Optional: ¼ teaspoon red pepper flakes
Instructions
- Cut chicken thighs into 1½ inch bite-sized pieces. Pat dry with paper towels.
- Toss chicken pieces in cornstarch until evenly coated with a light dusting.
- Heat about 2 cups vegetable oil in a large skillet or wok over medium-high heat until hot (around 350°F/175°C).
- Fry chicken in batches without overcrowding, about 4-5 minutes per batch, until golden and crispy on all sides. Drain on paper towels.
- Discard all but 1 tablespoon of oil from the skillet. Lower heat to medium.
- Add minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant but not browned.
- Pour in soy sauce, honey, rice vinegar, and sesame oil. Add red pepper flakes if using. Stir and simmer gently for 2-3 minutes until sauce thickens and becomes glossy.
- Add fried chicken back to the skillet and toss to coat in the sauce. Cook together for 1-2 minutes so chicken absorbs flavor and sauce thickens.
- Sprinkle toasted sesame seeds and sliced green onions over the top.
- Serve immediately with steamed jasmine rice or quick stir-fried vegetables.
Notes
Pat chicken dry before coating with cornstarch for best crispiness. Fry in batches to avoid soggy chicken. Use fresh garlic and ginger for best flavor. Toast sesame seeds lightly for extra nuttiness. Sauce thickens as it cools; reheat gently with a splash of water or soy sauce. This dish does not freeze well. Baking is possible but results in less crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 410
- Sugar: 12
- Sodium: 700
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 20
- Protein: 28
Keywords: sticky chicken, Asian sesame chicken, homemade dinner, easy chicken recipe, crispy chicken, sesame seeds, quick weeknight meal