Sesame Chicken with Crispy Battered Chicken and Sweet Sesame Glaze
By Olivia Hayes
Built for a weeknight dinner, this sesame chicken fries bite-size chicken pieces, then coats them in a sweet, savory, tangy sesame glaze. The finished chicken has a crisp batter and glossy sauce, with sesame oil added last for a nutty aroma. It serves three to four.
The batter combines cornstarch, flour, soy sauce, egg white, white pepper, and water; the cornstarch keeps the fried coating light while flour gives it enough thickness for the stir-fry. Honey, soy sauce, ketchup, brown sugar, rice vinegar, shaoxing wine, and garlic make the glaze savory, sweet, and tangy. Dark chicken thighs are recommended, although chicken breast is listed as an alternative. Sesame oil, seeds, and green onion finish the dish.
Watch for the sauce to boil and reduce to a glossy, slightly thickened glaze after 1 to 2 minutes. A burning-sugar smell signals it has gone too far and can turn the glaze overly sticky and bitter. If it reduces too quickly, lower the heat or add a splash of hot water. Toss the fried chicken only 15 to 30 seconds, since longer contact with sauce can soften the coating.
Serve with rice and fresh vegetables on the side for a complete takeout-style plate. Stir-fried broccoli, cabbage, or zucchini are suggested, while carrots, bell peppers, or celery can go into the stir-fry. Refrigerated leftovers lose some crispness after reheating, and freezing can soften the coating further.
Why you'll love this recipe
- Saves decision-making on busy nights because the recipe moves from coated chicken to a brief sauce toss, with rice and fresh vegetables suggested alongside.
- Uses ordinary pantry seasonings—soy sauce, honey, ketchup, brown sugar, vinegar, and sesame oil—to build a savory-sweet glaze without a specialty sauce.
- Keeps the coating crisp by pairing cornstarch with flour, giving the batter both a light crunch and enough structure for tossing.
- Offers a practical crispness option: a short second fry creates a browner, crunchier exterior, while the first fry still cooks the chicken through.
- Allows easy sweetness adjustments because honey and brown sugar are both marked to taste before the chicken is added to the glaze.
- Makes serving straightforward with rice and fresh vegetables, while broccoli, cabbage, zucchini, carrots, peppers, or celery can round out the plate.
Ingredients
- •450 g chicken (about; cut into bite-sized pieces)
- •1.5 tbsp sesame oil
- •2 tsp sesame seeds
- •1 green onion (chopped)
- •0.5 cup cornstarch
- •2 tbsp flour
- •1 tbsp soy sauce (for batter)
- •1 egg white
- •0.25 tsp white pepper
- •0.33 cup water
- •3 tbsp honey (to taste)
- •2 tbsp soy sauce (for sesame sauce)
- •1.5 tbsp ketchup
- •1.5 tbsp brown sugar (to taste)
- •1 tbsp rice vinegar
- •1 tbsp shaoxing wine
- •1 clove garlic (grated)
Instructions
- 1
Prepare the batter by combining the cornstarch, flour, soy sauce, egg white, white pepper, and water in a bowl until smooth and paint-like, adding more water if it is too thick.
- 2
Add the chicken and gently mix until the pieces are well coated with batter.
- 3
Deep-fry the coated chicken at about 330-340 F for 5-7 minutes, or until fully cooked through and golden.
- 4
For an optional second fry, turn the heat to high and fry the chicken again at about 375 F for 30-60 seconds, until golden brown and crispy.
- 5
Set the fried chicken aside to cool on a wire rack.
- 6
In a separate bowl, mix the honey, soy sauce, ketchup, brown sugar, rice vinegar, shaoxing wine, and garlic until smooth.
- 7
Pour the sauce into a large pan or wok and bring it to a boil for about 1-2 minutes, or until slightly thickened.
- 8
Add the fried chicken, sesame oil, and sesame seeds to the thickened sauce.
- 9
Gently toss until the chicken is fully coated in the sauce.
- 10
Top with chopped green onion and serve with rice and fresh vegetables.
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