Description
Crispy Asian Sesame Chicken with Sticky Glaze features tender chicken pieces double-coated in a crispy flour and cornstarch batter, fried to golden perfection and tossed in a sweet and tangy sesame glaze. Garnished with toasted sesame seeds and fresh green onions, this flavorful dish offers a perfect combination of crunch and sticky, savory-sweet goodness ideal for a satisfying dinner or party appetizer.
Ingredients
Scale
Chicken Coating
- 1 lb boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon paprika
- Vegetable oil for frying (enough to fill skillet for deep frying)
Sticky Glaze
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons sesame seeds
- Chopped green onions for garnish
Instructions
- Prepare the Coating: In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, ginger powder, and paprika. Mix until evenly blended to create a flavorful coating mix.
- Coat the Chicken: Add the bite-sized chicken pieces into the flour mixture and toss thoroughly until every piece is evenly coated with the dry mixture, ensuring a crispy finish after frying.
- Heat the Oil: Pour vegetable oil into a large skillet or deep fryer and heat it to 350°F (175°C), suitable for deep frying to achieve a crunchy texture without oil absorption.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry them for 5 to 7 minutes, or until golden brown and crispy. Remove the chicken pieces and drain excess oil by placing them on paper towels.
- Make the Sticky Glaze: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Stir occasionally as the mixture heats to blend the flavors.
- Thicken the Glaze: When the mixture begins to simmer, reduce the heat to low and gradually add the cornstarch slurry (cornstarch mixed with water). Stir continuously until the glaze thickens to a sticky consistency.
- Glaze the Chicken: Remove the saucepan from heat and immediately toss the fried chicken pieces in the sticky glaze to coat them evenly and infuse the flavors.
- Add Sesame Seeds: Sprinkle sesame seeds over the glazed chicken, then toss gently to ensure the seeds stick well to the sauce for added crunch and nuttiness.
- Serve: Plate the glazed chicken and garnish generously with chopped green onions. Serve immediately for the best texture and flavor experience.
Notes
- For extra crispiness, double fry the chicken by frying once until light golden, draining, then frying again until deep golden brown.
- Use chicken thighs for juicier bites; breasts work well if leaner meat is preferred.
- Adjust sweetness or acidity in the glaze by varying honey or rice vinegar amounts.
- If you prefer less oil, shallow fry in a large skillet but turn the pieces frequently for even crisping.
- Sesame seeds can be toasted beforehand to enhance their flavor.
