Description
This Sesame Chicken recipe features crispy fried chicken thighs coated in a sticky, savory, sweet, and tangy Asian-inspired sauce. Paired with steamed broccoli and white rice, it creates a perfect balance of textures and flavors, making it an irresistible family favorite.
Ingredients
Scale
Chicken and Coating
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup water
- Vegetable oil, for frying
Sauce
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar, packed
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
Garnish and Serving
- Sesame seeds
- Chopped green onions
- Cooked white rice, for serving
- Steamed broccoli, for serving
Instructions
- Prepare the Chicken Pieces: Cut the chicken thighs into uniform 1-inch pieces to ensure even cooking. Pat them dry with paper towels to help the flour mixture cling better, resulting in crispier chicken.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper. The cornstarch and baking powder work together to create a light, crispy coating.
- Prepare the Wet Ingredients: In a separate bowl, whisk the beaten eggs with water to form an egg wash that helps the coating stick to the chicken.
- Coat the Chicken: Dip each chicken piece fully into the egg mixture, then dredge in the flour mixture, pressing lightly to ensure adherence. Shake off excess flour to avoid clumps and achieve an even coating.
- Heat the Oil: Fill a deep skillet or pot with vegetable oil to about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Using a thermometer helps maintain the ideal frying temperature.
- Fry the Chicken in Batches: Carefully add chicken pieces to the hot oil without overcrowding. Fry each batch for 5-7 minutes until golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Remove and Drain: Use a slotted spoon to remove chicken from oil and place on a wire rack lined with paper towels to drain excess oil and maintain crispiness.
- Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar to create a balanced sweet-savory base.
- Add Aromatics: Stir in minced garlic and grated ginger to infuse the sauce with depth and warmth.
- Thicken the Sauce: Mix cornstarch and water in a small bowl to make a slurry, then gradually whisk it into the saucepan to thicken the sauce.
- Cook the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly until it thickens, about 2-3 minutes. Optionally add red pepper flakes for heat.
- Taste and Adjust: Sample the sauce and tweak sweetness, tanginess, or saltiness by adding more honey, rice vinegar, or soy sauce to your preference.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened sauce and toss gently to coat every piece with the sticky glaze.
- Heat Through: Cook for an additional 1-2 minutes while stirring occasionally to ensure the chicken is heated and the sauce is well-glazed.
- Garnish and Serve: Transfer the coated chicken to a serving platter or bowls. Sprinkle generously with sesame seeds and chopped green onions for added flavor and visual appeal.
- Serve Immediately: Serve hot over steamed white rice and alongside steamed broccoli to enjoy the full combination of textures and flavors.
Notes
- Patting the chicken dry before coating is essential for a crispy texture.
- Maintain oil temperature at 350°F to avoid greasy chicken.
- Do not overcrowd the frying pan; this keeps the oil temperature steady and ensures even frying.
- The sauce can be adjusted for sweetness or heat by modifying honey and red pepper flakes.
- Leftover chicken and sauce can be stored separately in the fridge for up to 2 days.
- Using low sodium soy sauce helps control the saltiness of the dish.
