Go Back
- 1 lb boneless, skinless chicken thighs - 1/2 cup cornstarch - 1/2 cup all-purpose flour - 1 large egg - 1 tablespoon sesame oil - 3 tablespoons soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon fresh ginger, minced - 2 garlic cloves, minced - 1 tablespoon toasted sesame seeds - 2 green onions, thinly sliced - Salt and freshly ground black pepper to taste The secret to crispy sesame chicken lies in the ingredients. You start with 1 lb of chicken thighs. I love using thighs because they stay juicy and tender. Next, you need cornstarch and all-purpose flour. They create that perfect crispy coat. Don't forget the egg! It helps the coating stick. For the sauce, sesame oil gives a rich flavor. Soy sauce adds umami, while honey brings sweetness. Rice vinegar adds a tangy kick. Fresh ginger and garlic give it depth. Finally, garnishing is key! Toasted sesame seeds and sliced green onions make the dish pop. Salt and pepper enhance all the flavors. Using these ingredients, you can create a dish that tastes better than takeout! Start by seasoning the chicken pieces. Use salt and black pepper to coat every piece well. This step adds great flavor. Let the chicken marinate briefly. Just 10 to 15 minutes will do. This helps the seasoning soak in. Set up your breading station. You will need three shallow bowls. Put cornstarch in one, beaten egg in the second, and flour in the last. Now, coat each chicken piece. First, dip it in cornstarch for a dry layer. Next, dip it in the egg for moisture. Finally, coat it with flour for a crispy finish. Make sure all sides are covered well. Heat the oil in a large skillet. Aim for about 350°F (175°C). Use a thermometer to check. Carefully lower the breaded chicken into the hot oil. Don’t overcrowd the pan. This can lower the oil's temperature. Fry for 4 to 5 minutes until golden brown. Use a slotted spoon to remove the chicken. Place it on paper towels to drain excess oil. In a separate pan, combine the ingredients for the sauce. Mix together sesame oil, soy sauce, honey, rice vinegar, minced ginger, and garlic. Cook over medium heat. Stir occasionally until the mixture thickens, about 3 minutes. This step builds rich flavor. Add the crispy chicken to the sauce quickly. Toss the pieces well to coat them evenly. Timing matters here! You want the chicken hot when it hits the sauce. This helps keep it crispy. Sprinkle toasted sesame seeds over the chicken. Give it a gentle stir to mix them in. This adds crunch and flavor. Serve the dish on a large platter. Garnish with thinly sliced green onions for color. Enjoy your crispy sesame chicken! To get that perfect crunch, focus on the coating techniques. Start by coating each piece of chicken in cornstarch. This dry layer creates a solid base. Next, dip the chicken in beaten egg. The egg helps the flour stick well. Finally, coat the chicken in all-purpose flour. This three-step process gives you a crispy outer layer. The oil temperature is key for frying. Heat the vegetable oil to about 350°F (175°C). Use a kitchen thermometer to check. If the oil is not hot enough, the chicken will absorb more oil and become soggy. Frying in hot oil ensures a golden, crunchy texture. To amp up the flavor, think about adding spices. You can try a pinch of cayenne for heat. A sprinkle of five-spice powder can add depth. Fresh herbs like cilantro can also brighten the dish. Adjusting the sauce's sweetness and tanginess is easy. If you like it sweeter, add more honey. For extra tang, add a splash of rice vinegar. Taste as you go to find that perfect balance. One big mistake is overcrowding the frying pan. When you add too many pieces at once, the oil cools down. This leads to soggy chicken instead of crispy bites. Fry in smaller batches for the best results. Another mistake is not letting the chicken drain properly. After frying, place the chicken on a paper towel-lined plate. This step helps remove excess oil. If you skip it, the chicken can get greasy. {{image_4}} You can make this dish lighter by using chicken breast instead of thighs. Chicken breasts have less fat and calories. They still taste great when cooked right. Just remember, they can dry out faster, so keep an eye on them while cooking. Air frying is also a great choice. It uses less oil and still gives you a crispy bite. This method lowers fat content while keeping that satisfying crunch. If you want to cut down on oil, give air frying a try. Mixing up flavors can make this dish even more fun. You can add different sauces or spices to the mix. Try sweet chili sauce for a kick or hoisin sauce for a sweet twist. You can also play with heat by adding chili flakes or sriracha. If you want a healthier sweetener, think about using agave nectar or maple syrup. They add sweetness too but with a different taste. Rice vinegar can be swapped for apple cider vinegar for a tangy twist. Each change can give your sesame chicken a new life. This crispy sesame chicken pairs well with many sides. Steamed rice is a classic choice, soaking up all the sauce. You can also serve it with a fresh cucumber salad for a crunchy contrast. For meal prepping, pack the chicken and rice in separate containers. This keeps the chicken crispy when you reheat. You can also add some steamed veggies to round out your meal. Enjoy these ideas to make your dinner more exciting! To keep your crispy sesame chicken fresh, store it in the fridge. Use airtight containers to prevent moisture. This keeps the chicken crispy. Make sure to eat it within three days for the best taste. Reheating should restore that crispy texture. The oven is best for reheating. Preheat it to 375°F (190°C). Place the chicken on a baking sheet, and heat for about 10-15 minutes. This helps it stay crispy. Avoid the microwave, as it can make the chicken soggy. You can freeze crispy sesame chicken. Let it cool completely first. Place it in freezer-safe bags or containers. Squeeze out the air before sealing. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven for the best results. This keeps the crunch you love! Yes, you can use chicken breast. Chicken thighs have more fat. This fat gives them a richer flavor and keeps them tender. Chicken breast is leaner, which means it can dry out faster when cooked. If you use breast, watch the cooking time closely. Cook just until the inside is no longer pink. To add heat, try these: - Mix in red pepper flakes with the sauce. - Add sriracha or chili paste to the sauce for a kick. - Toss in diced jalapeños when you fry the chicken for a fresh heat. These options let you control the spice level to your liking. If you don't have honey, use maple syrup or agave nectar. Both will add sweetness, but they may change the flavor slightly. You could also try brown sugar. Mix it with a bit of water to make it flow better in the sauce. Each will give a different taste but will still work well. Store leftovers in an airtight container. They last about 3 to 4 days in the fridge. Make sure they cool down before sealing. If you want to keep them longer, freeze them. They can last up to 3 months in the freezer. Just reheat well before eating. Yes, this dish is great for meal prep. You can fry the chicken in advance and store it. Keep the sauce separate until you are ready to eat. This way, the chicken stays crispy. When you’re ready, just heat the chicken, mix in the sauce, and enjoy! You've learned how to make Crispy Sesame Chicken using simple steps and fresh ingredients. From coating the chicken to creating a flavorful sauce, each part counts. Remember to follow frying tips for that perfect crisp. This dish is easy to customize, too, whether you want healthier options or different flavors. Storing leftovers and reheating them well ensures your meal stays tasty. Now, you can enjoy this dish time and time again. Happy cooking!

Crispy Sesame Chicken Better Than Takeout

Indulge in the scrumptious flavor of Crispy Sesame Chicken Delight with this easy-to-follow recipe! This dish features tender chicken coated in a crunchy shell, perfectly complemented by a mouthwatering sesame sauce. In just 30 minutes, you can serve up a meal that impresses. Perfect for family dinners or gatherings, click through to discover step-by-step instructions and tips for the ideal presentation! Don't miss out on this delicious treat!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup cornstarch

1/2 cup all-purpose flour

1 large egg, beaten

2 cups vegetable oil (for frying)

1 tablespoon sesame oil

3 tablespoons soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

1 tablespoon toasted sesame seeds

2 green onions, thinly sliced (for garnish)

Salt and freshly ground black pepper to taste

Instructions
 

Prepare the Chicken: In a spacious mixing bowl, generously season the bite-sized chicken pieces with salt and freshly ground black pepper, ensuring each piece is well-coated with seasoning. Set aside to marinate briefly.

    Coat the Chicken: Create a breading station by arranging three shallow bowls: one filled with cornstarch, another with the beaten egg, and the last with all-purpose flour. For each piece of chicken, first, dip it into the cornstarch to create a dry coating, follow with the beaten egg for moisture, and finally coat it with flour to achieve a crispy exterior. Ensure all sides are evenly coated for the best texture.

      Heat the Oil: In a large, deep skillet or a wok, pour in the vegetable oil and heat over medium-high heat until it reaches approximately 350°F (175°C). Use a kitchen thermometer to verify the temperature for optimal frying.

        Fry the Chicken: Carefully lower the breaded chicken pieces into the hot oil, taking care not to overcrowd the pan, which can lower the temperature of the oil. Fry the chicken for about 4-5 minutes, or until each piece is a beautiful golden brown and crispy. If needed, fry in smaller batches to maintain heat. Once cooked, use a slotted spoon to remove the chicken, placing it on a paper towel-lined plate to drain any excess oil.

          Make the Sauce: In a separate medium-sized pan, combine sesame oil, soy sauce, honey, rice vinegar, minced ginger, and minced garlic. Cook over medium heat, stirring occasionally, until the mixture is heated through and slightly thickened, taking about 3 minutes.

            Combine: Add the freshly fried crispy chicken to the sauce, quickly tossing the pieces to ensure each one is evenly coated in the delicious sauce.

              Finish with Sesame Seeds: Sprinkle the toasted sesame seeds over the glazed chicken and give it a gentle stir to incorporate them. Remove from heat and prepare to serve.

                Serve: Plate the crispy sesame chicken attractively on a serving dish, garnishing with thinly sliced green onions for an appealing pop of color and a hint of freshness.

                  Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4

                    Presentation Tips: Serve on a large white platter to enhance visual contrast, and consider adding a sprinkle of extra sesame seeds and a few cilantro leaves for added color. Pair with steamed rice or a fresh cucumber salad for a complete meal!