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To make crispy sesame chicken, you need the following main items: - 1 lb (450g) chicken breast, cut into bite-sized pieces - 3/4 cup cornstarch - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/4 teaspoon ground ginger - 2 large eggs, beaten - 1/4 cup vegetable oil (for frying) These ingredients create the perfect base for crispy chicken. The chicken breast gives you lean protein, while the cornstarch forms the crispy coating. The seasoning blend is key to flavor. Here are the spices you will need: - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/4 teaspoon ground ginger Mix these spices with the cornstarch. This blend will enhance the chicken's taste and give it a yummy kick. The sauce brings it all together. You will need: - 1/4 cup honey - 1/4 cup soy sauce (low sodium if preferred) - 2 tablespoons sesame oil - 2 tablespoons rice vinegar - 1 tablespoon sesame seeds, toasted - 2 green onions, sliced (for garnish) This sauce is sweet and savory. The honey and soy sauce balance well, while the sesame oil adds depth. Toss in the crispy chicken to coat it in this delicious sauce. {{ingredient_image_1}} First, gather your ingredients. You need chicken breast, cornstarch, salt, pepper, garlic powder, and ginger. In a medium bowl, mix the cornstarch, salt, pepper, garlic powder, and ground ginger. This is your dry coating mix. Cut the chicken into bite-sized pieces. Dredge each piece in your cornstarch mix. Shake off any extra. Then, dip the chicken in beaten eggs for a good coat. Return the chicken to the cornstarch mix for a second dredge. This makes it extra crispy! Heat vegetable oil in a large skillet over medium-high heat. Once hot, add chicken pieces in batches. Fry them for about 4-5 minutes on each side. The chicken should turn golden brown and crispy. Use tongs to flip the pieces carefully. When done, remove them and place them on paper towels to drain. This helps keep them crunchy. In a small bowl, whisk together honey, soy sauce, sesame oil, and rice vinegar. Mix well until smooth. Pour this sauce into your skillet after frying the chicken. Bring it to a simmer over medium heat. Once it bubbles, add the crispy chicken back in. Toss it well so every piece is covered. Let it cook for another 2-3 minutes. This allows the chicken to soak up all the tasty flavors. To make your chicken extra crispy, use two coats of cornstarch. First, dredge the chicken pieces in the cornstarch mix. Then, dip them in beaten eggs. Finally, return them to the cornstarch for a second coat. This double dredge gives a great crunch. Make sure to shake off any excess cornstarch to avoid clumping. Fry the chicken in batches to keep the oil hot. This way, each piece cooks evenly and stays crispy. The best oil for frying is vegetable oil. It has a high smoke point, which helps the chicken fry crisp. You can also use peanut oil for a nutty flavor. Avoid oils with low smoke points like olive oil. They can burn and make your chicken taste bitter. Always heat the oil to medium-high before adding the chicken. This helps seal the outside quickly and keeps the inside juicy. To make a full meal, serve the chicken on a large platter. Drizzle extra sauce over the top for more flavor. Garnish with sesame seeds and sliced green onions for a pop of color. Pair the chicken with steamed rice or sautéed vegetables. This adds nutrients and balances the meal. You can also serve it with a light salad or spring rolls for a fun twist. Pro Tips Double Dredge for Extra Crispiness: To achieve an ultra-crispy texture, make sure to dredge the chicken pieces in the cornstarch mixture twice before frying. Maintain Oil Temperature: Use a thermometer to keep the frying oil at around 350°F (175°C) for the best frying results. This ensures a crispy exterior without overcooking the chicken inside. Customize the Sauce: Feel free to adjust the sweetness or saltiness of the sauce by adding more honey or soy sauce according to your taste preferences. Serve Immediately: For the best texture, serve the chicken right after coating it with the sauce. This keeps it crispy and delicious! {{image_2}} You can make crispy sesame chicken healthier by baking instead of frying. To do this, preheat your oven to 400°F (200°C). After coating the chicken, place it on a baking sheet. Use parchment paper for easy clean-up. Spray the chicken lightly with cooking spray. Bake for about 20-25 minutes, flipping halfway through. This method cuts down on oil and keeps the chicken crunchy. Boost nutrition by adding vegetables. Bell peppers, broccoli, or snap peas work great. Simply chop them into bite-sized pieces. Stir-fry the veggies in the same pan before adding the chicken. This gives them a nice crunch and flavor. You can also serve the chicken over a bed of sautéed greens. This creates a colorful and tasty dish. If you love heat, add some spice! You can mix in red pepper flakes or sriracha into the sauce. Start with a small amount and taste as you go. For a more intense flavor, add chili oil to the frying oil. Another option is to sprinkle fresh jalapeños on top as a garnish. These additions make your crispy sesame chicken exciting and full of flavor. To keep your crispy sesame chicken fresh, store leftovers in an airtight container. Place it in the fridge right after cooling. This helps the chicken stay crispy for a while. You can keep it for up to three days. When you’re ready to eat, you can reheat it for a tasty meal. Reheat your chicken in a skillet over medium heat. This keeps the chicken crispy. You can add a splash of water or broth for moisture. Heat until it’s warm throughout, usually about 5-7 minutes. Avoid using the microwave, as it can make the chicken soggy. If you want to store crispy sesame chicken for longer, freezing works well. First, let the chicken cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as you can to prevent freezer burn. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight before reheating. You can use flour instead of cornstarch. It will give you a nice coating. Rice flour is another good choice. It makes the chicken crispy too. If you want a gluten-free option, try potato starch. Yes, you can skip the eggs! You can use buttermilk or milk instead. This will help the cornstarch stick to the chicken. Just dip the chicken in the milk first. Then coat it with the dry mixture. To keep the chicken crispy, don't overcrowd the pan. Fry in small batches. This ensures even cooking. Also, drain the chicken on paper towels right after frying. This helps absorb excess oil. Avoid covering the chicken after frying too. Letting it breathe keeps it crispy! Crispy sesame chicken is a tasty dish you can make at home. We covered key ingredients, like the chicken coating and honey soy sauce. Following the steps ensures crispy perfection every time. Use my tips for extra crispiness and the best frying oil for better flavor. Remember, you can add veggies or spice it up for a twist. Storing leftovers is easy, and reheating keeps it tasty. Enjoy making this dish your own while impressing your friends and family. Your kitchen will smell amazing, and everyone will love it!

Crispy Sesame Chicken

A delicious and crispy chicken dish coated in a sweet and savory sesame sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 3/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil (for frying)
  • 1/4 cup honey
  • 1/4 cup soy sauce (low sodium if preferred)
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame seeds, toasted
  • 2 green onions sliced (for garnish)

Instructions
 

  • In a medium bowl, combine the cornstarch, salt, black pepper, garlic powder, and ground ginger. This will be your dry mixture for coating the chicken.
  • Dredge each piece of chicken in the cornstarch mixture, shaking off any excess, then dip in the beaten eggs to coat completely. Return the coated chicken to the cornstarch mixture for a second dredge, ensuring it is well-covered for extra crispiness.
  • Heat vegetable oil in a large skillet over medium-high heat. Carefully add the chicken pieces in batches, frying until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
  • In a small bowl, whisk together the honey, soy sauce, sesame oil, and rice vinegar. Pour this sauce into the skillet and bring to a simmer over medium heat.
  • Once the sauce is simmering, add the crispy chicken to the skillet, tossing until the chicken is well-coated in the sauce. Allow to cook for an additional 2-3 minutes to let the flavors meld.
  • Remove from heat, then sprinkle with toasted sesame seeds and sliced green onions.

Notes

Serve on a large platter with extra sauce and garnish for a beautiful finish.
Keyword chicken, crispy, dinner, sesame