Name: Crispy Sesame Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-size pieces (Thighs are juicier than breasts.); 1/2 cup cornstarch (Key for crisp texture.); 1/4 cup all-purpose flour (Helps the coating hold.); 2 large eggs, beaten (For sticking power.); to taste salt and pepper (For seasoning.); 2-3 cups neutral oil for frying (Canola, peanut, or vegetable oil.); 1/4 cup toasted sesame seeds (Toasted if possible.); 2 green onions, chopped (Optional but highly recommended.); 1/4 cup soy sauce (low sodium recommended); 2 tbsp honey or brown sugar; 2 tbsp rice vinegar; 2 tbsp ketchup (Helps with that takeout vibe.); 2 cloves garlic, minced; 1 tsp ginger, grated; 1 tbsp toasted sesame oil (For flavoring.); 1 tbsp cornstarch mixed with water (For thickening sauce.); to taste red pepper flakes or sriracha (For optional heat.)

Description

A homemade version of crispy sesame chicken that’s crunchy, sticky, and a little sweet, perfect for a quick weeknight meal.

Ingredients

For the Chicken

1 lb boneless skinless chicken thighs, cut into bite-size pieces (Thighs are juicier than breasts.)
1/2 cup cornstarch (Key for crisp texture.)
1/4 cup all-purpose flour (Helps the coating hold.)
2 large eggs, beaten (For sticking power.)
to taste salt and pepper (For seasoning.)
2-3 cups neutral oil for frying (Canola, peanut, or vegetable oil.)
1/4 cup toasted sesame seeds (Toasted if possible.)
2 green onions, chopped (Optional but highly recommended.)

For the Sauce

1/4 cup soy sauce (low sodium recommended)
2 tbsp honey or brown sugar
2 tbsp rice vinegar
2 tbsp ketchup (Helps with that takeout vibe.)
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp toasted sesame oil (For flavoring.)
1 tbsp cornstarch mixed with water (For thickening sauce.)
to taste red pepper flakes or sriracha (For optional heat.)

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Instructions

Preparation

Make the sauce first. In a small saucepan, whisk together soy sauce, honey or brown sugar, rice vinegar, ketchup, minced garlic, and grated ginger. Bring it to a gentle simmer for a couple of minutes. Stir in a cornstarch slurry and cook until glossy and slightly thick. Turn off the heat and stir in a small drizzle of toasted sesame oil.
Pat the chicken pieces dry, season with salt and pepper.
Set up the coating station with beaten eggs in one bowl and a mix of cornstarch, flour, salt, and pepper in another bowl. Dip chicken in egg, then coat in the cornstarch mix, pressing slightly.

Cooking

Heat oil in a deep skillet to about 350°F. Fry chicken pieces in batches for about 4 to 6 minutes until golden and cooked through. Remove to a rack or paper towels.
Just before serving, add the chicken to a large bowl, pour over warm sauce, and toss quickly. Sprinkle with sesame seeds and green onions.

Notes

For best results, keep the sauce and chicken separate until serving to maintain crunchiness. Use cornstarch for a lighter coating. Avoid crowding the frying pan to keep oil temperature consistent.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: Asian, Chinese