Description
This Sesame Chicken recipe features crispy fried chicken thighs coated in a sticky, flavorful Asian-inspired sauce balanced with sweet, savory, and tangy elements. Perfectly crispy on the outside and tender inside, it pairs beautifully with steamed broccoli and white rice, making it a delightful dinner for six.
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)
Garnishes and Serving
- Sesame seeds
- Chopped green onions
- Cooked white rice, for serving
- Steamed broccoli, for serving
Instructions
- Prepare the Chicken Pieces: Cut chicken thighs into uniform 1-inch pieces to ensure even cooking. Pat dry with paper towels to help the coating stick and create crispiness.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. These components create a light, crispy texture with good lift.
- Prepare the Wet Ingredients: In a separate bowl, whisk the beaten eggs with water to make an egg wash which helps the dry mix adhere to the chicken.
- Coat the Chicken: Dip each chicken piece fully into the egg wash, then dredge in the flour mixture, pressing gently so the coating sticks well. Shake off excess flour for a light crust.
- Heat the Oil: Pour enough vegetable oil into a deep skillet or pot to about 2 inches depth. Heat over medium-high until it reaches 350°F (175°C). Monitor temperature with a thermometer for optimal frying.
- Fry the Chicken in Batches: Add chicken pieces carefully in batches to avoid overcrowding. Fry each batch for 5-7 minutes until golden brown and cooked through, reaching 165°F (74°C) internal temperature.
- Remove and Drain: Use a slotted spoon to transfer chicken to 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 and tangy sauce.
- Add Aromatics: Stir in minced garlic and grated ginger to add depth and complexity to the sauce.
- Thicken the Sauce: Mix cornstarch and water in a small bowl to form a slurry, then add to the saucepan, whisking continuously.
- Cook the Sauce: Bring sauce to a simmer over medium heat, stirring constantly for 2-3 minutes until it thickens. Add red pepper flakes now if you prefer a spicy sauce.
- Toss Chicken in Sauce: Add the fried chicken pieces into the thickened sauce and toss to coat evenly.
- Serve: Garnish with sesame seeds and chopped green onions. Serve hot over cooked white rice with steamed broccoli on the side.
Notes
- Maintaining the oil temperature at 350°F is crucial for crispy chicken; use a thermometer for accuracy.
- Do not overcrowd the pan during frying to prevent the temperature from dropping and the chicken becoming greasy.
- You can adjust the red pepper flakes to suit your desired spice level or omit them completely.
- Use low sodium soy sauce to control the saltiness of the dish.
- Let the chicken drain properly on a wire rack instead of paper towels alone to keep the coating crispy.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
