Description
This Crispy Asian Sesame Chicken recipe features tender chicken pieces coated in a flavorful seasoned flour mixture, fried to golden perfection, and glazed with a sticky, savory-sweet sauce. Enhanced with garlic, ginger, sesame seeds, and green onions, this dish offers a delightful balance of textures and bold Asian-inspired flavors, perfect for a satisfying family 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 Coating Mix: In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, ginger powder, and paprika. Mix these dry ingredients thoroughly to create an even coating mixture.
- Coat Chicken: Add the bite-sized chicken pieces to the flour mixture and toss well until each piece is evenly coated with the seasoned flour and cornstarch blend to ensure crispiness when fried.
- Heat Oil: In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C), ensuring the oil is hot enough for frying to achieve a crispy crust without absorbing excess oil.
- Fry Chicken: Fry the coated chicken pieces in batches to avoid overcrowding, cooking each batch for about 5-7 minutes until they turn golden brown and crispy. Once done, remove and drain the chicken on paper towels to remove excess oil.
- Make Sticky Glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Bring this mixture to a gentle simmer over medium heat to meld the flavors.
- Thicken Glaze: Reduce the heat to low and gradually add the cornstarch-water mixture to the simmering sauce, stirring continuously until the glaze thickens and becomes sticky, which will coat the chicken perfectly.
- Coat Chicken with Glaze: Remove the glaze from heat and toss the fried chicken pieces into the sticky sauce, stirring to coat each piece evenly with the flavorful glaze.
- Add Sesame Seeds: Sprinkle sesame seeds over the glazed chicken and toss once more to make sure the seeds stick and add a nutty crunch.
- Serve: Transfer the glazed chicken to a serving plate and garnish with chopped green onions. Serve immediately to enjoy the chicken at its crispiest and most flavorful.
Notes
- For extra crispiness, double-fry the chicken by frying once until lightly golden, letting it rest, then frying again until crispier.
- You can substitute chicken thighs for chicken breasts if you prefer juicier meat.
- If you want a milder glaze, reduce the honey or brown sugar slightly.
- Serve with steamed rice or vegetables to complete the meal.
- Ensure the oil temperature is maintained at 350°F for optimal frying results.
