Sticky Honey Sesame Chicken
Crispy bite-sized chicken pieces are tossed in a glossy, sweet-and-savory sauce loaded with toasted sesame seeds. This homemade version blows takeout out of the water — the coating stays crunchy under the sticky glaze, and each piece is bursting with ginger-garlic flavor.
Ingredients
- 700g boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
+ 11 more ingredients
Instructions
Pat the chicken pieces very dry with paper towels. Toss them in the beaten egg, then dredge in a mixture of cornstarch and flour, pressing to coat evenly. Set on a wire rack for 5 minutes so the coating adheres.
Heat about 2 inches of vegetable oil in a wok or deep skillet to 180C (350F). Fry the chicken in batches for 4-5 minutes, turning once, until golden and cooked through. Transfer to a wire rack to drain.
While the chicken fries, prepare the sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, and sesame oil.
Pour out all but 1 tablespoon of oil from the wok. Over medium heat, cook the garlic and ginger for 30 seconds until fragrant.
Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and turns glossy.
Add all the fried chicken back to the wok. Toss vigorously to coat every piece in the sticky sauce.
Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately over steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI