Crispy Honey Sesame Chicken
Crispy Honey Sesame Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, large, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Honey Sesame Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with salt and black pepper. Toss to coat evenly.
⏱️ 2 min
- 2
In a separate shallow dish, whisk together the cornstarch and all-purpose flour. In another shallow dish, beat the egg.
⏱️ 3 min
- 3
Dip each chicken piece first into the beaten egg, allowing any excess to drip off, then dredge thoroughly in the cornstarch-flour mixture, ensuring it's fully coated. Place coated chicken on a wire rack set over a baking sheet.
⏱️ 10 min
- 4
Refrigerate the coated chicken for at least 30 minutes. This helps the coating adhere better and results in crispier chicken.
⏱️ 30 min
- 5
While the chicken is chilling, prepare the honey sesame sauce. In a small saucepan, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 5 min
- 6
Heat the sauce mixture over medium heat, bringing it to a gentle simmer. Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes. Remove from heat and set aside.
⏱️ 5 min
- 7
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 8
Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350
- 9
Using a slotted spoon, transfer the fried chicken to a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 10
In a large bowl, combine the crispy fried chicken with the prepared honey sesame sauce. Toss gently until all the chicken pieces are evenly coated.
⏱️ 3 min
- 11
Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and your favorite stir-fried vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Sesame Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, large, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Honey Sesame Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with salt and black pepper. Toss to coat evenly.
⏱️ 2 min - 2
In a separate shallow dish, whisk together the cornstarch and all-purpose flour. In another shallow dish, beat the egg.
⏱️ 3 min - 3
Dip each chicken piece first into the beaten egg, allowing any excess to drip off, then dredge thoroughly in the cornstarch-flour mixture, ensuring it's fully coated. Place coated chicken on a wire rack set over a baking sheet.
⏱️ 10 min - 4
Refrigerate the coated chicken for at least 30 minutes. This helps the coating adhere better and results in crispier chicken.
⏱️ 30 min - 5
While the chicken is chilling, prepare the honey sesame sauce. In a small saucepan, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
⏱️ 5 min - 6
Heat the sauce mixture over medium heat, bringing it to a gentle simmer. Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes. Remove from heat and set aside.
⏱️ 5 min - 7
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 8
Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350 - 9
Using a slotted spoon, transfer the fried chicken to a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 10
In a large bowl, combine the crispy fried chicken with the prepared honey sesame sauce. Toss gently until all the chicken pieces are evenly coated.
⏱️ 3 min - 11
Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and your favorite stir-fried vegetables.
⏱️ 1 min