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Sesame Chicken: Sticky Asian Sauce

Irresistibly Juicy Sesame Chicken: Sticky Asian Sauce Delight

Enjoy this delicious Sesame Chicken with a Sticky Asian Sauce that brings restaurant-quality flavors to your dining table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Thighs or chicken breast
  • 1 cup All-Purpose Flour or gluten-free flour
  • ½ cup Cornstarch or tapioca starch
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black Pepper optional
  • 2 large Eggs can use flax egg
  • ¼ cup Water to adjust egg mixture
  • 1 cup Vegetable Oil for frying
For the Sauce
  • ½ cup Soy Sauce low sodium preferred
  • ¼ cup Honey or maple syrup
  • ¼ cup Rice Vinegar or apple cider vinegar
  • 1 tablespoon Sesame Oil toasted preferred
  • ¼ cup Brown Sugar or coconut sugar
  • 2 cloves Garlic minced
  • 1 tablespoon Ginger fresh, minced
  • ½ teaspoon Red Pepper Flakes optional
For Garnish and Serving
  • 1 tablespoon Sesame Seeds for garnish
  • 2 tablespoon Chopped Green Onions for garnish
  • 2 cups Cooked White Rice for serving
  • 2 cups Steamed Broccoli optional

Equipment

  • Large bowl
  • Medium saucepan
  • Deep Skillet or Pan
  • kitchen thermometer

Method
 

Step‑by‑Step Instructions
  1. Prep Chicken: Cut chicken thighs into uniform 1-inch pieces and pat dry with paper towels.
  2. Dry Ingredients: Whisk all-purpose flour, cornstarch, baking powder, salt, and pepper in a large bowl.
  3. Wet Ingredients: Beat eggs and water together in another bowl.
  4. Coat Chicken: Dip chicken pieces into the egg mixture, then dredge in the flour mixture.
  5. Heat Oil: Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
  6. Fry Chicken: Add coated chicken to hot oil in batches and fry for about 5-7 minutes until golden brown.
  7. Make Sauce: Combine soy sauce, honey, rice vinegar, sesame oil, and brown sugar in a medium saucepan over medium heat.
  8. Add Aromatics: Mix in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
  9. Thicken Sauce: Create a cornstarch slurry by mixing cornstarch with water, then stir into saucepan to thicken.
  10. Final Mix: Add fried chicken pieces to the saucepan, tossing to coat evenly in the sauce.
  11. Serve: Garnish with sesame seeds and green onions, serve over cooked white rice with steamed broccoli.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 900mgPotassium: 300mgFiber: 2gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for 2 months. Reheat in the oven to maintain crispiness.

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