Sticky Sesame Chicken with Chili
Sticky Sesame Chicken with Chili
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sticky Sesame Chili Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs with 1/4 cup of cornstarch until evenly coated. Set aside.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes for the sauce. In another very small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min
- 4
Reduce the heat to medium. Pour the prepared sauce mixture into the skillet. Bring to a gentle simmer, stirring constantly.
⏱️ 2 min
- 5
Whisk the cornstarch slurry one more time and then slowly pour it into the simmering sauce, stirring continuously. Cook for 1-2 minutes, or until the sauce has thickened to a sticky consistency.
⏱️ 2 min
- 6
Return the cooked chicken to the skillet with the thickened sauce. Toss to coat the chicken completely in the sticky sauce.
⏱️ 1 min
- 7
Serve immediately over rice or noodles, garnished with toasted sesame seeds and sliced green onions.
Kitchen Tools
Nutrition Facts (per serving)
Sticky Sesame Chicken with Chili
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sticky Sesame Chili Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs with 1/4 cup of cornstarch until evenly coated. Set aside.
⏱️ 5 min - 2
In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes for the sauce. In another very small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min - 4
Reduce the heat to medium. Pour the prepared sauce mixture into the skillet. Bring to a gentle simmer, stirring constantly.
⏱️ 2 min - 5
Whisk the cornstarch slurry one more time and then slowly pour it into the simmering sauce, stirring continuously. Cook for 1-2 minutes, or until the sauce has thickened to a sticky consistency.
⏱️ 2 min - 6
Return the cooked chicken to the skillet with the thickened sauce. Toss to coat the chicken completely in the sticky sauce.
⏱️ 1 min - 7
Serve immediately over rice or noodles, garnished with toasted sesame seeds and sliced green onions.