This Asian Crispy Sesame Chicken is a delicious homemade alternative to that naughty takeaway!
I think I need to get me some bees.
The amount of honey we go through on toast (Gracey’s obsession) and in cooking makes we wonder why we don’t have a honey store like Winnie the Pooh! Honey filled Breakfast lollies, sticky Asian Pork Belly, balsamic-honey salad dressings., Asian Ribs, Sticky Pork Belly Burger,Chinese Crispy Chicken with Honey Garlic Sauce, Chris even uses it in his Chilli Con Carne just install a honey-line into my house and let’s be done with it.
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 wasn’t 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. Can’t deny it’s not the healthiest meal – with the honey and brown sugar, and of course a little oil to crisp up that chicken – but it’s 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 isn’t a copycat recipe. I know sesame chicken is popular at Chinese takeout restaurants in the US, but it’s not something we really see on Chinese menus in the UK. I’ve never tasted the US version, so I can’t say it tastes anything like it.
It’s bloomin’ good though!
Equipment:
In order to make this Sesame Chicken recipe you will need:
- A good Kitchen knife. In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it.
- Chopping Board
- Shallow White Bowls
- Measuring Jug
- Fying Pan/Skillet or a Wok.
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
- A nice set of bowls to serve in. Something like these blue Bowls are really nice to serve in.
- Some Chopsticks for when you feel confident 🙂
TheCrispy Sesame Chicken with a Sticky Asian Sauce Recipe:
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4.94 from 584 votes
Crispy Sesame Chicken with a Sticky Asian Sauce
By Nicky Corbishley
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 Time:
15 minutes mins
Cook Time:
15 minutes mins
Total Time:
30 minutes mins
Servings: 4 people
Course: Dinner
Cuisine: Asian
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
Sauce: *
- 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
To Serve:
- boiled rice
- 2 tbsp sesame seeds
- small bunch spring onions/scallions chopped
Instructions
Heat the oil in a wok or large frying pan until very hot.
5 tbsp vegetable oil
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.
2 eggs, 3 tbsp cornflour (cornstarch), 10 tbsp plain (all-purpose) flour, ½ tsp salt, ½ tsp pepper, ½ tsp garlic salt, 2 tsp paprika
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.
3 chicken breast fillets
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.
1 tbsp sesame oil, 2 cloves garlic, 1 tbsp Chinese rice vinegar, 2 tbsp honey, 2 tbsp sweet chilli sauce, 3 tbsp ketchup, 2 tbsp brown sugar, 4 tbsp soy sauce
Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
boiled rice, 2 tbsp sesame seeds, small bunch spring onions/scallions
Video
Notes
* Double these ingredients if you want extra sauce, rather than just coating the chicken.
.
Serve with Boiled rice or try my Special Fried Rice
.
Nutrition info is for one serving of this recipe and does not include rice.
Nutrition
Calories: 542kcal | Carbohydrates: 47g | Protein: 26g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 1915mg | Potassium: 572mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1075IU | Vitamin C: 7.7mg | Calcium: 99mg | Iron: 3.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
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