This sticky sesame chicken combines crispy, cornstarch-coated chicken with a luscious sauce that marries honey sweetness, tangy rice vinegar and a hint of heat from red pepper flakes. Vibrant aromas of garlic and ginger elevate the dish, making every bite a delightful blend of crunch, flavor and sheer culinary satisfaction.

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I love cooking Asian dinners and this Sticky Sesame Chicken really hits the spot every time I make it. I start with 1 lb of boneless chicken breast, cut into bite size pieces and season it with salt and pepper.

I coat the chicken in 1/2 cup of cornstarch and then dip it in 2 beaten eggs before frying it in vegetable oil until it turns crispy. The savory sauce is made by quickly sautéing 2 cloves garlic and 1 tsp of grated fresh ginger before mixing in 1/2 cup chicken broth, 1/4 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp brown sugar, 2 tsp sesame oil and a pinch of red pepper flakes.

I finish the sauce by adding a slurry of 1 tbsp cornstarch mixed with 1/4 cup water to thicken it up. This homemade take on a classic Asian chicken recipe is nutritious and full of protein while keeping the flavors perfectly balanced.

It really beats takeout!

Why I Like this Recipe

I like this recipe because it comes together so fast, like I can have a tasty dinner in just 30 minutes even on a crazy busy night. I also love how the chicken gets super crispy with that cornstarch coating while still staying juicy on the inside, the sauce is sticky and sweet which makes every bite a flavor explosion. Another reason is that it tastes just like amazing takeout but I know exactly what’s in it which makes me feel a bit healthier. Plus, I really dig the mix of garlic, ginger, and sesame flavors that tie everything together perfectly, its a real crowd pleaser every time I make it.

Ingredients

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Chicken: lean protein that helps build muscle and keep you full, perfect for this dish.
Cornstarch: add a light crispy coating, giving extra carbohydrate for a fun texture.
Honey: natural sweetener that gives the dish a sticky, glaze like finish and energy boost.
Garlic: brings a strong flavor and good immune support, though it can be a bit overpowering.
Ginger: adds a spicy kick, it warms the dish and makes it taste extra zesty.
Soy Sauce: salty and rich in umami, it balance the sweetness and sour flavour just right.
Rice Vinegar: gives a mild tang which cuts through the sweetness real nicely.
Sesame Seeds: garnish with a nutty crunch and good healthy fats for extra flavor.

Ingredient Quantities

1 lb boneless chicken breast or thighs, cut into bite size pieces

Salt and pepper to taste

1/2 cup cornstarch (for coating the chicken)

2 eggs, beaten

Vegetable oil for frying (about 1/2 cup or enough to cover the pan)

2 cloves garlic, minced

1 tsp grated fresh ginger

1/2 cup chicken broth

1/4 cup soy sauce

1/4 cup honey

2 tbsp rice vinegar

1 tbsp brown sugar

2 tsp sesame oil

1/2 tsp red pepper flakes

1 tbsp cornstarch (for the slurry)

1/4 cup water (for the slurry)

Sesame seeds for garnish

Chopped green onions for garnish

How to Make this

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1. Season your chicken pieces with salt and pepper, then toss them in 1/2 cup of cornstarch until coated real well before dipping in the beaten eggs.

2. Heat up about 1/2 cup of vegetable oil in a frying pan and fry the chicken in batches until they’re golden and crispy. Remove and set aside on paper towels.

3. In a separate large skillet or wok, heat a tiny bit more oil over medium heat and add the minced garlic and grated ginger. Cook them for about a minute until they start to get aromatic.

4. Pour in 1/2 cup of chicken broth, 1/4 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp brown sugar, 2 tsp sesame oil, and toss in 1/2 tsp red pepper flakes. Stir everything together and let it come to a simmer.

5. Mix together 1 tbsp cornstarch and 1/4 cup water in a small bowl to make a slurry that’s gonna thicken the sauce.

6. Once the sauce is bubbling, add your slurry little by little while stirring, letting the sauce thicken up nicely.

7. Add the fried chicken pieces back into the skillet and toss them in the sauce until each piece is thoroughly coated.

8. Let everything cook together for another 2 to 3 minutes so the flavors really soak in.

9. Remove from heat and sprinkle sesame seeds and chopped green onions over the top for garnish.

10. Serve immediately and enjoy your mouth-watering sticky sesame chicken that beats takeout any day!

Equipment Needed

1. Chef’s knife and cutting board – for prepping the chicken, garlic, and ginger
2. Mixing bowl – to season and coat the chicken with cornstarch
3. Additional bowl – to beat the eggs
4. Frying pan – for crisping up the chicken in vegetable oil
5. Paper towels – to drain the fried chicken
6. Large skillet or wok – to create and simmer the flavorful sauce
7. Small bowl – for mixing the cornstarch slurry
8. Measuring cups and spoons – to ensure you add the right amount of broth, soy sauce, honey, and spices
9. Spatula or tongs – for stirring and tossing the chicken in the sauce

FAQ

Q: How do I know when the chicken is cooked through?

When the chicken pieces turn a nice golden brown and they're no longer pink inside, they should be cooked through. If you're not sure, cut one piece to check.

Q: Can I use chicken thighs instead of breasts?

Yes, you can. Both thighs and breasts work great for this recipe. Thighs might be a bit juicier but both are tasty.

Q: Is it possible to bake the chicken instead of frying?

Yup, you can bake it in a preheated oven at 400°F for about 20-25 minutes. Just remember to turn the pieces over halfway through.

Q: Can I adjust the spice level in this recipe?

Sure thing. If you like it spicy, add a pinch more of red pepper flakes or even some chopped fresh chilies.

Q: What if I dont have sesame oil, is there a substitute?

If you dont have sesame oil, you can try using a light olive oil, but it wont bring exactly the same nutty flavor.

Sticky Sesame Chicken Recipe Substitutions and Variations

If you don’t have chicken broth, you can use veggie broth or even water mixed with a pinch of salt.
If you’re out of cornstarch, try using arrowroot powder for the same crispy coating.
In place of honey, you can substitute with maple syrup or agave nectar, though it might change the flavor a bit.
If you need to replace sesame oil, a small amount of toasted peanut oil can be a good alternative.

Pro Tips

1. Make sure your oil is really hot before you start frying your chicken. Crowding the pan can drop the temperature and end up with soggy pieces which means less crunch.
2. After frying, let your chicken drain on paper towels so they stay crispy and don’t get too oily.
3. When you add in the slurry, do it slowly and stir constantly to avoid any lumpy sauce – trust me, a smooth sauce makes a big difference.
4. Let the sauce simmer with the chicken for a few extra minutes; even though it seems like overcooking, it really helps the flavors meld together and makes the chicken even more delish.