Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
If you’ve ever craved a restaurant-style dinner without the added mystery ingredients, this Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love is destined to become your new go-to. Imagine tender chicken bites with a crispy coating, all blanketed in a glossy, sweet-and-savory sesame sauce that clings to every morsel. It’s quick, incredibly satisfying, and made with pantry staples — so you can bring that coveted takeout flavor straight to your kitchen any night of the week.
Ingredients You’ll Need
The beauty of this recipe comes from its lineup of simple, everyday ingredients, each bringing something wonderful to the table. Every element, from the protein-packed chicken to the aromatic sesame oil, plays a key role in crafting bold flavor, perfect texture, and that signature golden finish.
- Chicken breasts: Boneless and skinless, cut into bite-sized pieces for the perfect juicy-yet-crispy result.
- Cornstarch: Gives the chicken its signature crunchy coating and thickens the sauce.
- Eggs: Helps the cornstarch cling and creates a rich, golden crust during frying.
- Vegetable oil: Ideal for frying, ensuring the chicken pieces get crispy without absorbing too much oil.
- Low-sodium soy sauce: Brings deep umami flavor to the luscious sauce without overpowering the other ingredients.
- Honey: Adds body and gentle sweetness for that irresistible sticky glaze.
- Rice vinegar: Cuts through the sweetness, providing balance and a hint of tang.
- Brown sugar: Enhances the caramelly notes and deepens the sauce color.
- Garlic: Fresh and fragrant, it builds complexity in every bite.
- Fresh ginger: Lends a punch of bright, spicy warmth that wakes up your palate.
- Sesame oil: A little goes a long way, filling the kitchen with that unmistakable nutty aroma.
- Cornstarch slurry: Thickens the sauce just right so it hugs every morsel of chicken.
- Sesame seeds: Toasted for extra crunch and a beautiful finishing touch.
- Green onions: Sliced for color and freshness in each serving.
- Cooked rice: The perfect partner to soak up every drop of your glorious sauce.
How to Make Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love
Step 1: Prep the Chicken
Start by patting your chicken pieces dry with paper towels. This step might seem minor, but it’s crucial for achieving that crispy coating you love in restaurant-style Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love. Dry chicken means the cornstarch will cling better and brown beautifully.
Step 2: Coat the Chicken
Set up a simple dipping station: place the cornstarch in one shallow bowl and the beaten eggs in another. Dip each piece of chicken first into the cornstarch, making sure it’s evenly coated, then gently into the beaten eggs. This double-dip method helps lock in the juiciness and creates the ideal crunch when you fry.
Step 3: Fry to Perfection
Heat your vegetable oil in a large skillet or wok over medium-high heat. Work in batches to avoid overcrowding, giving each piece of chicken room to crisp up. Cook for 5–6 minutes, turning occasionally, until the chicken is golden and completely cooked through. Set the cooked pieces aside on a plate.
Step 4: Make the Sticky Sesame Sauce
In a small saucepan, whisk together the soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Bring the mixture to a gentle simmer over medium heat. This is where the magic happens — the sweet, tangy, and savory notes start to meld and fill the kitchen with their irresistible aroma.
Step 5: Thicken the Sauce
Stir in the cornstarch slurry and cook for about 2 minutes, or until the sauce thickens into a luscious, sticky glaze. Not too runny and not too thick, just perfect for clinging to each piece of chicken in that unmistakable Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love style.
Step 6: Toss and Finish
Add the freshly fried chicken to the sauce in the pan, gently folding to coat every bite in the glossy, sticky sauce. Top everything with a shower of toasted sesame seeds and a sprinkling of sliced green onions. Now’s the time to savor that restaurant-worthy aroma and get ready to dig in.
How to Serve Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love
Garnishes
The finishing touches make all the difference in Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love. Sprinkle plenty of toasted sesame seeds for nutty crunch, and scatter sliced green onions for a fresh pop of color and flavor that brightens the whole plate.
Side Dishes
This dish is best served hot over a generous mound of fluffy steamed rice, which eagerly soaks up the extra sauce. Add a side of sautéed broccoli, snap peas, or a crisp cucumber salad if you want a vibrant and refreshing contrast to all the sticky savoriness.
Creative Ways to Present
For a fun twist, serve Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love in lettuce cups for a lighter, hand-held meal, or stuff into warm bao buns for an unforgettable street-food vibe. It’s fantastic piled high on a platter family-style, letting everyone help themselves at the table.
Make Ahead and Storage
Storing Leftovers
Store any extras in an airtight container in the refrigerator for up to 3 days. The sauce keeps the chicken moist, so it reheats beautifully and is just as satisfying the next day for lunch or dinner.
Freezing
If you want to freeze your Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love, let it cool completely first. Then place in a freezer-safe container for up to 2 months. For best results, freeze the chicken and sauce separately and combine them when reheating.
Reheating
To reheat, warm your chicken gently on the stovetop over medium-low heat, adding a splash of water to loosen the sauce if needed. The microwave works too, but toaster oven or a skillet helps keep the coating crisper and brings back that just-cooked texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and stay extra juicy. Just cut them into bite-sized pieces and proceed with the recipe as usual for a slightly richer flavor.
How do I make this dish gluten-free?
Swap out the regular soy sauce for a gluten-free tamari or coconut aminos. Check your other ingredients to make sure they’re gluten-free, and you’re all set to enjoy your Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love without worry.
Can I bake the chicken instead of frying?
Yes! For an oven-baked version, arrange the coated chicken pieces on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 18–20 minutes until crispy and cooked through, then toss in the sauce.
What’s the best way to toast sesame seeds?
Simply scatter your sesame seeds in a dry skillet over medium heat. Shake the pan occasionally until they turn golden and release their nutty aroma, usually in 2–3 minutes. Watch closely to prevent burning.
Can I make the sauce ahead of time?
Certainly! The sauce can be made a day or two in advance and stored in the fridge. When you’re ready to cook, just reheat it gently before tossing with freshly cooked chicken for a speedy Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love meal.
Final Thoughts
This Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love is such a joy to make and share. It brings takeout magic home with unbeatable flavor and comforting, sticky goodness. Give it a try and I promise you’ll find yourself reaching for this recipe every time you crave sweet, tangy, sesame-kissed chicken perfection!
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Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sesame Chicken recipe features tender chicken pieces coated in a sticky, flavorful Asian sauce that’s sure to become a family favorite. The crispy chicken is tossed in a sweet and savory sauce, garnished with sesame seeds and green onions, and served over steamed rice for a delicious meal.
Ingredients
For the Chicken:
- 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
For the 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
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced for garnish
- Cooked rice, for serving
Instructions
- Prep the Chicken: Pat the chicken dry and coat each piece in cornstarch, then egg.
- Cook the Chicken: Fry the coated chicken until golden and cooked through.
- Make the Sauce: Combine soy sauce, honey, vinegar, sugar, garlic, ginger, and sesame oil. Thicken with cornstarch slurry.
- Combine: Toss the cooked chicken in the sauce until evenly coated.
- Serve: Sprinkle with sesame seeds and green onions. Serve hot over rice.
Notes
- For extra crunch, double coat the chicken in cornstarch before frying.
- If you prefer baked chicken, arrange coated pieces on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 18–20 minutes before tossing in the sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 22 g
- Sodium: 910 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 150 mg
