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Sesame Chicken - Crispy, Saucy, and Better Than Takeout

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken:
  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup cornstarch
  • 2 tablespoons all-purpose flour (optional, for extra crunch)
  • Neutral oil for frying (such as canola, vegetable, or peanut oil)
  • For the sauce:
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup honey (or brown sugar)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons ketchup (adds body and color)
  • 2 garlic cloves, minced
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 3/4 cup water or low-sodium chicken broth
  • 1 tablespoon cornstarch (for slurry)
  • For finishing:
  • 2 tablespoons sesame seeds, lightly toasted
  • 2 green onions, thinly sliced
  • Cooked white or brown rice, for serving

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. Season with salt and pepper. Toss with the beaten egg to coat.
  2. Coat for crispiness: In a bowl, mix cornstarch and flour. Add the chicken pieces and toss until evenly coated. Shake off excess.
  3. Heat the oil: Pour 1/2 inch of oil into a large skillet or wok. Heat over medium-high until shimmering. A small pinch of cornstarch should sizzle on contact.
  4. Fry in batches: Add chicken in a single layer, without crowding. Fry 3–4 minutes per side until golden and cooked through. Transfer to a wire rack or paper towels. Repeat with remaining chicken.
  5. Make the sauce base: In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, ketchup, garlic, ginger, and 1/2 cup of the water or broth.
  6. Thicken the sauce: Pour the sauce mixture into a clean skillet over medium heat. In a small cup, stir the remaining 1/4 cup water with 1 tablespoon cornstarch to make a slurry. Drizzle the slurry into the sauce, whisking until glossy and slightly thick, about 2 minutes.
  7. Coat the chicken: Add fried chicken to the pan and toss until every piece is well coated. Cook 1–2 minutes to marry the flavors.
  8. Finish and serve: Sprinkle with sesame seeds and green onions. Serve hot over rice. For extra shine, add a tiny splash of sesame oil at the end.