Spicy Honey Sesame Fried Chicken
Dim Sim LimSpicy Honey Sesame Fried Chicken
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/4 cup cold water
- 4 cups peanut oil, or other high smoke point oil, for frying
For the Spicy Honey Sesame Sauce
- 1/2 cup honey
- 1/4 cup light soy sauce, Lee Kum Kee preferred
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes, or more, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- 1 fresh red chili, thinly sliced, for extra kick and color
Instructions
- 1
Alright, let's get this party started! First, grab your chicken thighs and cut them into beautiful, bite-sized pieces. We're talking 1 1/2-inch chunks, perfect for maximum crispiness! Pat them super dry with paper towels – this is key for that golden crust. Set aside.
⏱️ 5 min
- 2
Now, let's build that flavor fortress! In a large bowl, combine your all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Whisk it all together until it's perfectly blended. This is our dry dredge, baby!
⏱️ 3 min
- 3
In another bowl, beat your eggs with the cold water. This is our wet dredge, ready to embrace that chicken. Now, take your chicken pieces, toss them in the dry mix, then into the wet egg wash, and finally, back into the dry mix for a double coating. Make sure every piece is fully coated. This is how we get that epic crunch! Place the coated chicken on a wire rack over a baking sheet and let it rest. This resting time is crucial for the coating to adhere. Boom!
⏱️ 10 min
- 4
While the chicken is chilling, let's whip up that glorious Spicy Honey Sesame Sauce! In a medium saucepan, combine the honey, Lee Kum Kee light soy sauce, rice vinegar, sesame oil, minced ginger, minced garlic, and red chili flakes. Whisk it all together. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
⏱️ 5 min
- 5
Heat the sauce mixture over medium heat, bringing it to a gentle simmer. Once simmering, slowly whisk in the cornstarch slurry. Continue to whisk for 1-2 minutes until the sauce thickens to a beautiful, glossy consistency. Remove from heat and set aside. This sauce is liquid gold, I tell ya!
⏱️ 5 min
- 6
Now for the main event: frying! In your wok or a large, heavy-bottomed pot, pour in the peanut oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer, folks, precision is key here! Don't overcrowd the pot; fry the chicken in batches to maintain that oil temperature. We're looking for perfectly golden brown and crispy chicken, about 4-6 minutes per batch. Flip them occasionally.
⏱️ 15 min•🌡️ 350
- 7
Once each batch is perfectly fried, use a metal spider or slotted spoon to remove the chicken and place it on a wire rack set over a baking sheet to drain any excess oil. This keeps it crispy! Repeat until all your chicken is fried. Wok the hell out of that oil!
⏱️ 5 min
- 8
Time to bring it all together! In a large bowl, toss the hot, crispy fried chicken with your incredible Spicy Honey Sesame Sauce until every piece is gloriously coated. Make sure that sauce clings to every nook and cranny. Woo!
⏱️ 2 min
- 9
Now we serve! Transfer the sauced chicken to a beautiful serving platter. Garnish generously with toasted sesame seeds, thinly sliced green onions, and those vibrant fresh red chilies for an extra pop of color and heat. Serve immediately with fluffy white rice. This is 10 out of 10, folks! Enjoy your Spicy Honey Sesame Fried Chicken, Bangali fish all fire!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSpicy Honey Sesame Fried Chicken
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/4 cup cold water
- 4 cups peanut oil, or other high smoke point oil, for frying
For the Spicy Honey Sesame Sauce
- 1/2 cup honey
- 1/4 cup light soy sauce, Lee Kum Kee preferred
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes, or more, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- 1 fresh red chili, thinly sliced, for extra kick and color
Instructions
- 1
Alright, let's get this party started! First, grab your chicken thighs and cut them into beautiful, bite-sized pieces. We're talking 1 1/2-inch chunks, perfect for maximum crispiness! Pat them super dry with paper towels – this is key for that golden crust. Set aside.
⏱️ 5 min - 2
Now, let's build that flavor fortress! In a large bowl, combine your all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Whisk it all together until it's perfectly blended. This is our dry dredge, baby!
⏱️ 3 min - 3
In another bowl, beat your eggs with the cold water. This is our wet dredge, ready to embrace that chicken. Now, take your chicken pieces, toss them in the dry mix, then into the wet egg wash, and finally, back into the dry mix for a double coating. Make sure every piece is fully coated. This is how we get that epic crunch! Place the coated chicken on a wire rack over a baking sheet and let it rest. This resting time is crucial for the coating to adhere. Boom!
⏱️ 10 min - 4
While the chicken is chilling, let's whip up that glorious Spicy Honey Sesame Sauce! In a medium saucepan, combine the honey, Lee Kum Kee light soy sauce, rice vinegar, sesame oil, minced ginger, minced garlic, and red chili flakes. Whisk it all together. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
⏱️ 5 min - 5
Heat the sauce mixture over medium heat, bringing it to a gentle simmer. Once simmering, slowly whisk in the cornstarch slurry. Continue to whisk for 1-2 minutes until the sauce thickens to a beautiful, glossy consistency. Remove from heat and set aside. This sauce is liquid gold, I tell ya!
⏱️ 5 min - 6
Now for the main event: frying! In your wok or a large, heavy-bottomed pot, pour in the peanut oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer, folks, precision is key here! Don't overcrowd the pot; fry the chicken in batches to maintain that oil temperature. We're looking for perfectly golden brown and crispy chicken, about 4-6 minutes per batch. Flip them occasionally.
⏱️ 15 min•🌡️ 350 - 7
Once each batch is perfectly fried, use a metal spider or slotted spoon to remove the chicken and place it on a wire rack set over a baking sheet to drain any excess oil. This keeps it crispy! Repeat until all your chicken is fried. Wok the hell out of that oil!
⏱️ 5 min - 8
Time to bring it all together! In a large bowl, toss the hot, crispy fried chicken with your incredible Spicy Honey Sesame Sauce until every piece is gloriously coated. Make sure that sauce clings to every nook and cranny. Woo!
⏱️ 2 min - 9
Now we serve! Transfer the sauced chicken to a beautiful serving platter. Garnish generously with toasted sesame seeds, thinly sliced green onions, and those vibrant fresh red chilies for an extra pop of color and heat. Serve immediately with fluffy white rice. This is 10 out of 10, folks! Enjoy your Spicy Honey Sesame Fried Chicken, Bangali fish all fire!
⏱️ 2 min