Description
This Crispy Asian Sesame Chicken features bite-sized chicken pieces coated in a flavorful seasoned flour mixture, fried to golden perfection, and then tossed in a sticky, sweet-savory glaze made from soy sauce, honey, rice vinegar, and aromatic garlic and ginger. Finished with toasted sesame seeds and fresh green onions, this dish offers a satisfying combination of crispy texture and rich, tangy flavor in every bite.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon paprika
- Vegetable oil for frying
For the Sticky Glaze:
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons sesame seeds
- Chopped green onions for garnish
Instructions
- Prepare the Coating Mix: In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, ginger powder, and paprika. Mix thoroughly to ensure even seasoning.
- Coat the Chicken: Add the bite-sized chicken pieces into the flour mixture and toss until each piece is evenly coated with the dry mix, ensuring a crispy crust after frying.
- Heat the Oil: Using a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C), the ideal temperature for frying chicken to get crispy without absorbing too much oil.
- Fry the Chicken: Fry the coated chicken pieces in batches, taking care not to overcrowd the pan, for about 5 to 7 minutes per batch until they are golden brown and crispy. Remove the chicken pieces and drain on paper towels to remove excess oil.
- Prepare the Sticky Glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Heat over medium heat until the mixture comes to a simmer.
- Thicken the Glaze: Reduce the heat to low and gradually add the cornstarch slurry (cornstarch mixed with water), stirring continuously to prevent lumps. Continue to cook until the glaze thickens and becomes sticky, coating the back of a spoon.
- Toss Chicken in Glaze: Remove the glaze from heat and immediately add the fried chicken pieces, tossing gently to coat all pieces evenly with the sticky glaze.
- Add Sesame Seeds: Sprinkle the sesame seeds over the glazed chicken and toss once more to evenly distribute the seeds, allowing them to stick to the sauce.
- Serve: Serve the crispy Asian sesame chicken immediately while hot, garnished with chopped green onions for a fresh, vibrant finish.
Notes
- To keep chicken extra crispy, fry in small batches and maintain oil temperature at 350°F.
- Fresh ginger and garlic add vibrant aromatic notes to the glaze; do not skip these ingredients.
- The glaze thickens quickly once cornstarch slurry is added; stir continuously to avoid lumps.
- For a spicier version, add a teaspoon of chili flakes to the glaze.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh to maintain crispiness.
