I just made this sticky sesame chicken last weekend, and wow, it was such a hit! Sweet, savory, and slightly spicy, every bite was packed with flavor, and it smelled amazing while cooking. My family couldn’t believe this was homemade (and not a takeaway treat!). The chicken came out perfectly crispy and coated in a shiny, thick sauce that clings to every piece. Trust me, once you try this, it’ll become one of your go-to recipes.
Ingredients
- 5 tbsp vegetable oil
- 2 eggs, lightly beaten
- 3 tbsp cornflour (cornstarch)
- 10 tbsp plain flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 chicken breasts, chopped into bite-size chunks
For the Sauce:
- 1 tbsp sesame oil (optional)
- 2 cloves garlic, minced
- 1 tbsp Chinese rice vinegar (or white wine vinegar)
- 2 tbsp honey
- 2 tbsp sweet chili sauce (adjust to your spice preference)
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soy sauce
To Serve:
- Boiled rice
- 2 tbsp sesame seeds
- Small bunch of spring onions, chopped
Note: This recipe serves 4 people.
Variations
If you’d like to tweak this recipe to suit your diet or taste preferences, here are some variations to consider:
- Dairy-Free: The recipe is naturally dairy-free, so you’re already set!
- Gluten-Free: Swap the plain flour for a gluten-free all-purpose flour blend, and use tamari instead of soy sauce.
- Lower Sugar: Reduce the brown sugar and honey slightly, and increase soy sauce for balance.
- Add-ins: Toss in some toasted cashews for crunch, or add a splash of sriracha for extra heat.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
Here is the essential equipment and how you’ll use them:
- Wok or Frying Pan – For frying the chicken and cooking the sauce.
- Mixing Bowls – To prepare the dredging stations (flour, egg, and cornflour).
- Tongs – Perfect for handling the chicken while frying.
- Wooden Spoon – For combining and stirring the sauce.
- Kitchen Knife – To chop chicken into bite-size pieces.
- Cutting Board – For prepping ingredients safely.
How to Make Sticky Sesame Chicken?
Step 1: Prep the Ingredients
Start by gathering and preparing all your ingredients. Chop the chicken into bite-sized pieces, mince the garlic, and set up a coating station with three bowls. One bowl should have lightly beaten eggs, one with cornflour, and the last with a mix of plain flour, salt, pepper, garlic salt, and paprika. Having everything ready means a smoother cooking process!
Step 2: Coat the Chicken
Take each piece of chicken and dredge it in the cornflour first. Dip it fully in the egg next, ensuring it’s well-coated, and finally dredge it in the seasoned flour mixture. This triple coating method makes the chicken extra crispy once it’s fried.
Step 3: Fry the Chicken
Heat the vegetable oil in your wok or frying pan until it’s hot enough to sizzle small breadcrumb drops instantly. Fry the coated chicken pieces for about 6-7 minutes, turning frequently so they cook evenly. Remove and drain on a paper towel to absorb excess oil.
Step 4: Make the Sauce
Using the same pan, remove any leftover oil and pour in the sauce ingredients (sesame oil, garlic, vinegar, honey, chili sauce, ketchup, brown sugar, and soy sauce). Cook on high heat, stirring often. Within 2-3 minutes, the sauce will thicken and reduce.
Step 5: Coat the Chicken
Place the fried chicken back into the pan with the sauce. Toss everything together, allowing the sticky sauce to cling to every piece of chicken. Cook for another 1-2 minutes to heat through.
Step 6: Serve and Garnish
Serve your sticky sesame chicken over a bed of steaming boiled rice. Sprinkle with sesame seeds and freshly chopped spring onions for a pop of color and flavor.
Credit: Pinterest
Why You’ll Love This Recipe?
There are so many reasons to love this dish!
- Simple to prepare, even on a busy weeknight.
- Crispy, sticky, and flavor-packed in every bite.
- Perfectly customizable for different dietary needs.
- Cheaper (and healthier) than ordering takeout.
- A guaranteed crowd-pleaser that everyone will love.
How to Serve Sticky Sesame Chicken?
Sticky sesame chicken is best served hot, right after cooking. Arrange it on a plate or in a bowl over steamed rice for a classic pairing. If you’re hosting dinner guests, garnish with extra sesame seeds and spring onions for a professional touch. You can also add some steamed broccoli or sugar snap peas to balance out the meal’s richness.
For an elevated look, serve it in stylish bowls with chopsticks for an Asian-inspired dining experience.
Nutritional Information
Here’s what you’ll get per serving:
- Calories: 542 kcal
- Protein: 26 g
- Carbohydrates: 47 g
- Fat: 28 g
Make Ahead and Storage
Sticky sesame chicken is best enjoyed fresh, but you can still make it ahead and store it. If you plan to prep this in advance, fry the chicken and store it separately from the sauce to keep it crispy.
- Refrigeration: Store in an airtight container for up to 3 days. Simply reheat on the stovetop or in a microwave.
- Freezing: Place the chicken and sauce in separate freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating Note: Reheat on the stovetop to maintain crispiness, adding a splash of water to the sauce if needed.
Tips for Making the Recipe
Here are some tips from my experience to make this sticky sesame chicken shine:
- Use fresh chicken breast or even chicken thighs for juicier bites.
- Don’t overcrowd the pan while frying; it prevents the chicken from crisping up properly.
- Double the sauce ingredients if you like extra drizzles over your rice.
- Adding sesame oil to the sauce is optional, but it gives a deeper nutty aroma.
- Serve immediately for the crispiest and most flavorful results!
This sticky sesame chicken recipe is so easy and rewarding to make at home. Its balance of sweet, tangy, and savory flavors will have you coming back for seconds. Trust me, it’s a recipe worth bookmarking!