Sesame Chicken
Dive into a plate of delightful Sesame Chicken, where tender chicken morsels are enveloped in a luscious, sticky sauce bursting with the rich flavors of toasted sesame and a hint of sweetness. This dish is not just about the crunch; it’s the perfect balance of savory and sweet that will have you coming back for seconds! Get ready to savor each bite and impress your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 garlic cloves, minced
🥩Meat & Seafood(1)
- 500 g chicken thighs, chopped (1.1 lbs)chicken breast
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(4)
- 12 g brown sugar (0.06 cup)
- 60 ml honey (2.03 fl oz)reduce the honey
- 10 ml rice vinegar (0.34 fl oz)
- 5 ml sesame oil (0.17 fl oz)
🧂Spices & Seasonings(1)
- Large pinch of salt
🍯Sauces & Condiments(2)
- 60 ml ketchup (2.03 fl oz)
- 60 ml soy sauce (2.03 fl oz)
📦Other(3)
- 60 g cornflour (2.12 oz)
- 1 tbsp cornflour (to thicken) (15 ml)
- Pinch sesame seeds
Nutrition (per serving)
Calories
458
Protein
28g
Carbs
36g
Fat
22g
👨🍳 Instructions
- 1
Cut the chicken thighs into bite-sized pieces.
- 2
Add them to a bowl with the eggs, cornflour and salt. Mix until the chicken is well coated.
- 3
Air fry or fry the chicken pieces until crispy and golden.
- 4
In another pan add the ketchup, soy sauce, honey, brown sugar, rice vinegar, garlic and sesame oil.
- 5
Bring to a gentle simmer.
- 6
Mix the cornflour with a splash of water and stir it into the sauce to thicken.
- 7
Add the crispy chicken and toss everything together until coated in the sauce.
- 8
Finish with a pinch of sesame seeds.
💡 Pro Tips
- ✓Pat your chicken thighs completely dry with paper towels before coating because residual moisture prevents the egg from adhering properly and reduces crust crispiness by up to 30%.technique30% crispiness reduction
- ✓Let your coated chicken rest for 15-20 minutes at room temperature before frying so the cornflour coating fully hydrates and gelatinizes, creating a harder, more durable crust that won't shed during cooking.timing15-20 minutes
- ✓Balance your sauce to a 1:1:1 ratio of soy sauce to honey to ketchup (60ml each) because soy's 18% sodium content and ketchup's 25% sugar complement honey's osmotic properties, creating a glossy glaze that clings to chicken at 190-200°F.ingredient1:1:1 ratio, 190-200°F
- ✓Make a slurry with cornflour and cold water (not hot) at a 1:2 ratio before adding to the simmering sauce because cold starch granules disperse evenly and gelatinize gradually; hot water causes clumping as starches swell unevenly.technique1:2 cornflour-to-water ratio
- ✓Toast your sesame seeds in a dry pan for 2-3 minutes at 300°F before garnishing because dry heat converts sesame's amino acids and fatty acids through the Maillard reaction, intensifying nutty flavor by up to 40%.timing2-3 minutes, 300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Sesame Chicken
Dive into a plate of delightful Sesame Chicken, where tender chicken morsels are enveloped in a luscious, sticky sauce bursting with the rich flavors of toasted sesame and a hint of sweetness. This dish is not just about the crunch; it’s the perfect balance of savory and sweet that will have you coming back for seconds! Get ready to savor each bite and impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 garlic cloves, minced
🥩Meat & Seafood(1)
- 500 g chicken thighs, chopped (1.1 lbs)chicken breast
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(4)
- 12 g brown sugar (0.06 cup)
- 60 ml honey (2.03 fl oz)reduce the honey
- 10 ml rice vinegar (0.34 fl oz)
- 5 ml sesame oil (0.17 fl oz)
🧂Spices & Seasonings(1)
- Large pinch of salt
🍯Sauces & Condiments(2)
- 60 ml ketchup (2.03 fl oz)
- 60 ml soy sauce (2.03 fl oz)
📦Other(3)
- 60 g cornflour (2.12 oz)
- 1 tbsp cornflour (to thicken) (15 ml)
- Pinch sesame seeds
Nutrition (per serving)
Calories
458
Protein
28g
Carbs
36g
Fat
22g
👨🍳 Instructions
- 1
Cut the chicken thighs into bite-sized pieces.
- 2
Add them to a bowl with the eggs, cornflour and salt. Mix until the chicken is well coated.
- 3
Air fry or fry the chicken pieces until crispy and golden.
- 4
In another pan add the ketchup, soy sauce, honey, brown sugar, rice vinegar, garlic and sesame oil.
- 5
Bring to a gentle simmer.
- 6
Mix the cornflour with a splash of water and stir it into the sauce to thicken.
- 7
Add the crispy chicken and toss everything together until coated in the sauce.
- 8
Finish with a pinch of sesame seeds.
💡 Pro Tips
- ✓Pat your chicken thighs completely dry with paper towels before coating because residual moisture prevents the egg from adhering properly and reduces crust crispiness by up to 30%.technique30% crispiness reduction
- ✓Let your coated chicken rest for 15-20 minutes at room temperature before frying so the cornflour coating fully hydrates and gelatinizes, creating a harder, more durable crust that won't shed during cooking.timing15-20 minutes
- ✓Balance your sauce to a 1:1:1 ratio of soy sauce to honey to ketchup (60ml each) because soy's 18% sodium content and ketchup's 25% sugar complement honey's osmotic properties, creating a glossy glaze that clings to chicken at 190-200°F.ingredient1:1:1 ratio, 190-200°F
- ✓Make a slurry with cornflour and cold water (not hot) at a 1:2 ratio before adding to the simmering sauce because cold starch granules disperse evenly and gelatinize gradually; hot water causes clumping as starches swell unevenly.technique1:2 cornflour-to-water ratio
- ✓Toast your sesame seeds in a dry pan for 2-3 minutes at 300°F before garnishing because dry heat converts sesame's amino acids and fatty acids through the Maillard reaction, intensifying nutty flavor by up to 40%.timing2-3 minutes, 300°F