Sticky Sesame Chicken
This Sticky Sesame Chicken is crispy, sweet, savory, and ready in just 30 minutes. Serve it over rice for an easy takeout-style dinner at home.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Tongs
Ingredients
- 4 boneless skinless chicken breasts, cut into 1½-inch pieces
- 2 eggs, beaten
- 6 tbsp all-purpose flour
- 3 tbsp cornstarch, for coating
- 4 tbsp vegetable oil
- 3-4 cups cooked white rice, for serving
- sesame seeds, for garnish
- chopped green onions, for garnish
- 6 tbsp honey
- 4 tbsp ketchup
- 3 tbsp sugar
- 1 tbsp brown sugar
- 2 tbsp white vinegar
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- ½ tsp salt
- 1 tsp garlic powder
- 1 tbsp cold water
- 2 tbsp cornstarch, for slurry
Instructions
- Whisk together the honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, toasted sesame oil, salt, and garlic powder. Set the sauce aside.
- Place beaten eggs, flour, and cornstarch in separate bowls.
- Dip each chicken piece first in egg, then flour, then cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium heat. Cook the chicken for 5 to 10 minutes, turning occasionally, until browned, crispy, and fully cooked.
- Transfer the chicken to a paper towel-lined plate. Remove excess oil from the skillet.
- Pour the prepared sauce into the skillet and bring it to a boil.
- Mix cold water with 2 tablespoons cornstarch to make a slurry. Whisk it into the sauce until thickened.
- Reduce the heat, return the chicken to the skillet, and toss until every piece is coated in the sticky sesame sauce.
- Serve over cooked white rice. Garnish with sesame seeds and chopped green onions.
Notes
Double the sauce if you prefer extra sauce for rice, noodles, or vegetables. Chicken breasts or boneless skinless chicken thighs both work well. Low-sodium soy sauce can reduce salt content. Basmati rice works as a good alternative to white rice. Fresh cilantro can replace green onions as a garnish. Nutrition values are estimates only.