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
Scale
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.
