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If you are looking for a dish that perfectly balances crunch, bold flavors, and a luscious sticky finish, the Crispy Asian Sesame Chicken with Sticky Glaze Recipe is an absolute game changer. Every bite delivers a delightful contrast between the crispy fried chicken and the sweet-savory glaze with a punch of garlic and ginger, making it an irresistible crowd-pleaser whether for a weeknight dinner or special occasion. This recipe captures the essence of Asian-inspired comfort food with simple ingredients and satisfying textures that will have you reaching for seconds and beyond.
Ingredients You’ll Need
These ingredients may seem straightforward, but they each play a crucial role in building the irresistible taste, texture, and beautiful appearance of your Crispy Asian Sesame Chicken with Sticky Glaze Recipe. From the lightly spiced coating that crisps up perfectly to the glaze that combines sweet, tangy, and savory notes, everything works in harmony to create a dish you won’t want to stop eating.
- 1 lb boneless, skinless chicken thighs or breast: Bite-sized pieces provide tender, juicy chicken that crisps up beautifully.
- 1/2 cup all-purpose flour: Helps form the initial crispy crust while keeping the chicken moist inside.
- 1/2 cup cornstarch: Adds extra crunch by creating a super crispy finish when fried.
- 1/2 teaspoon salt: Enhances all the flavors in the coating and chicken.
- 1/2 teaspoon black pepper: Adds a gentle kick of spice to balance the sweetness of the glaze.
- 1/2 teaspoon garlic powder: Packs in aromatic depth for a full-flavored bite.
- 1/2 teaspoon ginger powder: Delivers warmth and that signature Asian-inspired zing to the coating.
- 1/2 teaspoon paprika: Adds subtle smokiness and a lovely golden color.
- Vegetable oil for frying: Provides a neutral base to achieve the perfect crunch without overpowering flavors.
- 1/4 cup soy sauce: The salty backbone of the sticky glaze with umami richness.
- 1/4 cup honey: Sweetness that balances the tang and spices in the glaze.
- 3 tablespoons rice vinegar: Brings brightness and tartness, cutting through the glaze’s richness.
- 2 tablespoons brown sugar: Adds deeper caramel notes to the glaze’s flavor profile.
- 1 teaspoon sesame oil: Provides a toasty, nutty aroma that makes the dish unmistakably Asian.
- 2 cloves garlic, minced: Fresh garlic heightens the glaze with pungent, savory goodness.
- 1 tablespoon fresh ginger, grated: Lifts the glaze with zesty, peppery freshness.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the glaze into that luscious sticky texture.
- 2 tablespoons sesame seeds: Adds crunch and visual appeal while amplifying sesame flavor.
- Chopped green onions for garnish: Bright, mild oniony notes that finish the dish beautifully.
How to Make Crispy Asian Sesame Chicken with Sticky Glaze Recipe
Step 1: Prepare the Coating
Start by combining the flour, cornstarch, salt, black pepper, garlic powder, ginger powder, and paprika in a large mixing bowl. This mixture is your secret weapon for crunchy goodness. Toss the bite-sized chicken pieces in this dry blend until every morsel is evenly coated. This coating creates the perfect crunchy exterior while locking in juicy flavor inside each piece.
Step 2: Fry Until Golden and Crispy
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Working in batches to avoid overcrowding, fry the coated chicken until a beautiful golden-brown crust forms, about 5 to 7 minutes per batch. Once fried, transfer the chicken to paper towels to drain excess oil — this keeps the crispiness intact. The contrast between the crunchy coating and tender chicken underneath really makes this Crispy Asian Sesame Chicken with Sticky Glaze Recipe shine.
Step 3: Make the Sticky Glaze
Combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Bring this mixture to a gentle simmer, allowing the flavors to meld together into something magical. Next, slowly add the cornstarch slurry while stirring continuously to thicken the glaze to that perfect sticky consistency that clings beautifully to the chicken.
Step 4: Coat the Chicken in Glaze
Remove the glaze from heat and immediately toss your crispy chicken pieces into the sauce, ensuring each piece is fully coated in that rich, sweet-savory glaze. Sprinkle with sesame seeds and toss once more to help them stick. This final step turns the dish into a mouthwatering masterpiece bursting with texture and flavor.
How to Serve Crispy Asian Sesame Chicken with Sticky Glaze Recipe
Garnishes
To elevate this dish, sprinkle freshly chopped green onions right before serving. Their mild onion flavor and bright green color add freshness and vibrancy, balancing the richness of the glaze and adding a lovely crunch with every bite.
Side Dishes
This chicken pairs exceptionally well with fluffy jasmine rice or steamed white rice, which helps soak up the sticky glaze. A side of stir-fried vegetables or a crisp Asian-style slaw adds color, nutrition, and textural contrast that round out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the glazed chicken on a bed of leafy greens as an Asian-inspired salad, or use it as a filling for crispy wonton tacos topped with a sprinkle of sesame seeds and sliced scallions. This shows how versatile the Crispy Asian Sesame Chicken with Sticky Glaze Recipe can be, adapting beautifully to your mood or occasion.
Make Ahead and Storage
Storing Leftovers
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken and glaze together to prevent drying out, but expect the coating to soften slightly after refrigeration.
Freezing
For longer storage, freeze the cooked and glazed chicken in a sealed freezer-safe container or bag for up to 2 months. To maintain best texture, freeze the chicken and glaze separately if possible, then combine after reheating.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat, turning to heat through while preserving some crispiness. Alternatively, use an oven or air fryer to revive the crunch, adding a splash of water or glaze to refresh the stickiness.
FAQs
Can I use chicken breast instead of thighs for this recipe?
Absolutely! Both chicken thighs and breasts work well, but thighs tend to stay juicier and are more forgiving during frying. If using breasts, make sure to cut uniformly sized pieces for even cooking.
Is it possible to bake the chicken instead of frying it?
While frying achieves the crispiest texture, you can bake the coated chicken pieces on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through. The texture will be slightly less crunchy but still delicious.
Can I make the sticky glaze ahead of time?
Yes, the glaze can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently before tossing with the chicken to restore that luscious stickiness.
What can I substitute for rice vinegar if I don’t have any?
If you don’t have rice vinegar, try using apple cider vinegar or white wine vinegar in the same amount. Just adjust slightly to taste, as these alternatives might be a bit more acidic.
How do I keep the chicken crispy when serving?
Serve the chicken immediately after glazing for the best crisp factor. If you need to wait, keep the fried chicken pieces warm separately and toss with the glaze just before serving to prevent sogginess.
Final Thoughts
Trust me when I say that the Crispy Asian Sesame Chicken with Sticky Glaze Recipe is destined to become one of your favorite go-to dishes. It’s comforting and exciting at the same time, combining a crispy exterior with a sticky, flavorful glaze that’s utterly addictive. Whip this up the next time you want to treat yourself or impress friends — you’ll love how simple ingredients turn into such a showstopper!
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Crispy Asian Sesame Chicken with Sticky Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Crispy Asian Sesame Chicken with Sticky Glaze recipe features tender bite-sized chicken pieces fried until golden and crispy, then tossed in a luscious, sticky sauce made from soy sauce, honey, and aromatic ginger and garlic. Finished with toasted sesame seeds and fresh green onions, this dish offers a perfect balance of savory, sweet, and tangy flavors, ideal for a flavorful weeknight meal or entertaining guests.
Ingredients
Chicken and 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
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 thoroughly to ensure even distribution of the spices and powders.
- Coat the chicken: Add the bite-sized chicken pieces to the flour mixture and toss until all pieces are evenly coated. This will create the crispy exterior once fried.
- Heat the oil: In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). This temperature is ideal for achieving a crispy, golden texture without absorbing excess oil.
- Fry the chicken: Fry the coated chicken pieces in batches to avoid overcrowding, which can lower oil temperature. Cook each batch for about 5-7 minutes or until pieces are golden brown and crispy. Remove the fried chicken and drain on paper towels to remove excess oil.
- 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. Bring the mixture to a simmer, allowing the flavors to meld and the sugar to dissolve.
- Thicken the glaze: Reduce heat to low and stir in the cornstarch-water mixture gradually, stirring continuously until the glaze thickens into a sticky consistency.
- Coat chicken with glaze: Remove the glaze from heat and immediately toss the crispy chicken pieces in the sticky sauce to ensure each piece is well coated and flavorful.
- Add sesame seeds: Sprinkle sesame seeds over the glazed chicken and toss once more to adhere the seeds to the sticky surface.
- Garnish and serve: Transfer the glazed chicken to a serving dish and garnish with chopped green onions. Serve immediately to enjoy the crispiness and sticky glaze at their best.
Notes
- Use chicken thighs for juicier, more flavorful meat, or chicken breast if you prefer leaner cuts.
- Maintain oil temperature around 350°F (175°C) to ensure crispy, non-greasy chicken.
- Cook the chicken in batches to avoid lowering the oil temperature and soggy coating.
- The glaze thickens quickly once the cornstarch mixture is added, so stir constantly to avoid lumps or burning.
- Serve immediately after coating to maintain crispiness; storing coated chicken can soften the texture.
- For a spicier glaze, add a teaspoon of chili flakes or sriracha to the sauce.
