Get ready to delight your taste buds with the Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe, a sensational dish that perfectly balances crispy chicken and a luscious, sticky sauce bursting with authentic Asian flavors. This recipe combines tender bite-sized chicken pieces coated in a light, crispy exterior and drenched in a vibrant sauce made with honey, soy, and a touch of sesame, ensuring every mouthful is a joyous harmony of sweet, savory, and tangy notes. Whether you’re craving takeout-style comfort or a home-cooked feast, this recipe delivers that beloved restaurant-quality sesame chicken right to your dinner table.
Ingredients You’ll Need
To create this irresistible Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe, the ingredients are wonderfully simple yet carefully chosen to create a perfect balance of flavors and textures. Each item plays a vital role—from the crispiness of the cornstarch on the chicken to the complex, sticky sauce that brings this dish to life.
- 1 1/2 pounds boneless skinless chicken breasts: Cut into bite-sized pieces for quick cooking and easy eating.
- 1/2 cup cornstarch: Essential for that irresistible crispy coating on each piece of chicken.
- 2 large eggs, beaten: Helps the cornstarch adhere to the chicken for a perfect crust.
- 1/4 cup vegetable oil: Provides a high-heat frying medium for crispy chicken without burning.
- 1/2 cup low-sodium soy sauce: Adds depth and savory umami to the sticky sauce without overpowering saltiness.
- 1/3 cup honey: Brings natural sweetness that balances the tang and saltiness beautifully.
- 1/4 cup rice vinegar: Adds bright acidity that lifts the flavors and cuts through the richness.
- 2 tablespoons brown sugar: Enhances the sweetness and gives a subtle molasses flavor to the sauce.
- 2 cloves garlic, minced: Infuses the sauce with aromatic warmth and depth.
- 1 tablespoon fresh ginger, grated: Adds zing and freshness that rounds out the sauce.
- 2 teaspoons sesame oil: Imparts the classic nutty flavor signature to sesame chicken dishes.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Creates a glossy, thickened sauce that clings beautifully to the chicken.
- 2 tablespoons toasted sesame seeds: Adds crunch and visual appeal as a finishing touch.
- 2 green onions, sliced for garnish: Brings a fresh, mild onion flavor and vibrant color.
- Cooked rice for serving: The perfect neutral base to soak up every drop of this sticky delight.
How to Make Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
Step 1: Prepare and Coat the Chicken
Start by patting the chicken pieces dry with paper towels to ensure the coating sticks well and crisps nicely. Place the cornstarch in one shallow bowl and the beaten eggs in another. Dip each piece of chicken first into the cornstarch, allowing excess to shake off, then coat it thoroughly with the beaten egg. This double-layer helps achieve that coveted crispy exterior that makes this Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe so addictive.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering hot, gently add the chicken pieces in batches. Cook for 5 to 6 minutes, turning occasionally so each side gets golden and crisp. Once cooked through, remove the chicken from the pan and place it on a paper towel-lined plate to drain any excess oil while you prepare the sauce.
Step 3: Whisk Together the Sauce
In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Whisk everything together gently and bring the mixture to a simmer over medium heat. This slow melding of flavors is key to creating that rich, sticky glaze characteristic of this recipe.
Step 4: Thicken the Sauce
Once the sauce begins to simmer, stir in the cornstarch slurry (the cornstarch mixed with water). Keep whisking gently as you cook for about two minutes or until the sauce thickens and becomes glossy. The thickened sauce coats the chicken perfectly and delivers that luscious, sticky texture you’ll crave.
Step 5: Combine Chicken and Sauce
Add the cooked chicken back into the saucepan, tossing well to ensure each piece is evenly coated in that beautiful sticky sauce. The chicken instantly soaks up all those amazing flavors, making the dish irresistible. Immediately sprinkle the toasted sesame seeds over the top and toss lightly to combine.
Step 6: Garnish and Serve
Transfer the saucy chicken to a serving plate and garnish with sliced green onions. Serve it piping hot over freshly cooked rice to complete your restaurant-worthy meal at home.
How to Serve Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
Garnishes
The magic finishing touches for this Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe are the toasted sesame seeds and fresh green onions. The seeds add subtle crunch and extra nuttiness while the green onions bring a lively pop of color and mild sharpness that balances the sweetness beautifully.
Side Dishes
Classic sides like steamed jasmine rice or fluffy brown rice are perfect bases for soaking up every bit of the sticky sauce. For added texture and nutrition, consider serving with stir-fried vegetables like broccoli, bell peppers, or snap peas. A crisp Asian slaw or simple cucumber salad can add refreshing contrast to this rich, flavorful dish.
Creative Ways to Present
Want to impress your guests or just switch things up? Try serving the sesame chicken over a bed of cauliflower rice for a low-carb twist, or pile it onto homemade lettuce wraps for a fun finger-food experience. You could also sprinkle crunchy crushed peanuts or drizzle a little extra chili oil for a spicy kick that won’t be forgotten.
Make Ahead and Storage
Storing Leftovers
Let the sesame chicken cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, making it a fantastic option for quick lunches or dinners after a busy day.
Freezing
This Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe freezes well if you want a longer-lasting meal. Freeze the cooked chicken and sauce in a sealed container for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve texture and flavor.
Reheating
Reheat gently in a skillet over low to medium heat to avoid overcooking the chicken. Add a splash of water or broth if the sauce seems too thick. Avoid using the microwave if possible, as it can make the coating soggy, but if you must, heat in short bursts to retain some crispness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great alternative if you prefer juicier meat. Just be mindful of cooking times since thighs can take a bit longer to cook through.
Is it possible to bake the chicken instead of frying?
Yes, for a healthier twist, you can bake the coated chicken at 400°F (200°C) for 18 to 20 minutes. Lightly spray the pieces with oil on a parchment-lined sheet to still get some crispness before tossing in the sticky sauce.
Can I make this recipe vegan or vegetarian?
For a plant-based version, swap chicken with crispy fried tofu or cauliflower florets. Adjust the sauce accordingly by using tamari instead of soy sauce if needed, and ensure your honey is replaced with maple syrup or agave.
How do I get the sauce super sticky?
The secret to that perfect sticky sauce is the cornstarch slurry added just as the sauce simmers. Make sure your heat isn’t too high to prevent lumps and keep stirring until it thickens nicely to coat the chicken.
Can I prepare the sauce in advance?
Yes, you can make the sauce ahead and refrigerate it for up to 3 days. When ready to serve, warm the sauce gently, then add freshly cooked chicken for the best texture and flavor.
Final Thoughts
There’s something truly special about the Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe that makes it an instant favorite. It’s got that perfect harmony of flavors and textures that few dishes can match, easy enough for a weeknight but impressive enough for guests. I can’t wait for you to try it and discover just how satisfying homemade Asian flavors can be. Enjoy every sticky, sweet, savory bite!
Print
Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Dairy-Free
Description
This Sesame Chicken recipe features tender bite-sized pieces of chicken coated and pan-fried to perfection, then tossed in a sticky, flavorful Asian sauce made with soy sauce, honey, garlic, and ginger. Garnished with toasted sesame seeds and fresh green onions, it’s a delicious homemade version of a takeout classic served best over steamed rice.
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish and Serving
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced for garnish
- Cooked rice for serving
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels to remove excess moisture. Place the cornstarch in one shallow bowl and the beaten eggs in another bowl. Dip each piece of chicken first into the cornstarch, coating all sides, then dip into the beaten eggs, ensuring an even coating.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches, cooking for 5–6 minutes per batch and turning occasionally, until they are golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a paper towel-lined plate to drain any excess oil.
- Make the Sauce: In a small saucepan, combine the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Whisk the mixture together and bring it to a simmer over medium heat.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) to the simmering sauce. Continue cooking and stirring for about 2 minutes until the sauce thickens to a glossy consistency.
- Toss Chicken in Sauce: Add the cooked chicken pieces to the thickened sauce in the saucepan, tossing gently to coat each piece evenly with the sticky Asian sauce.
- Garnish and Serve: Sprinkle the tossed chicken with toasted sesame seeds and sliced green onions for freshness and crunch. Serve hot over cooked rice for a satisfying meal.
Notes
- For extra crunch, double coat the chicken pieces in cornstarch before frying by repeating the coating steps.
- If you prefer a healthier option, bake the coated chicken pieces instead of frying: arrange them on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 18–20 minutes. Then toss with the sauce as directed.
- Make sure to dry the chicken thoroughly before coating to ensure a crispy crust.
- Adjust the amount of honey or brown sugar to taste if you prefer a sweeter or less sweet sauce.
