Why You’ll Love Crispy Sesame Chicken with a Sticky Asian Sauce Recipe
This crispy sesame chicken is packed with flavor and texture in every bite. The chicken is lightly coated and fried until crunchy, then coated in a sticky sauce made with soy sauce, honey, sweet chili sauce, and ketchup for the perfect balance of sweet, salty, and savory.
It is also quick enough for a weeknight dinner, uses simple pantry ingredients, and feels like a restaurant-quality meal without requiring complicated steps. The final topping of sesame seeds and spring onions adds freshness and a little crunch that makes the whole dish even better.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 5 tbsp vegetable oil
- 2 eggs, lightly beaten
- 3 tbsp cornflour (cornstarch)
- 10 tbsp plain (all-purpose) flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 chicken breast fillets, chopped into bite-size chunks
- 1 tbsp sesame oil, optional
- 2 cloves garlic, peeled and minced
- 1 tbsp Chinese rice vinegar
- 2 tbsp honey
- 2 tbsp sweet chilli sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soy sauce
- boiled rice, for serving
- 2 tbsp sesame seeds
- small bunch spring onions/scallions, chopped
Directions
- Prepare three shallow bowls. Place the beaten egg in one bowl and the cornflour in another. In the third bowl, mix the flour, salt, pepper, garlic salt, and paprika.
- Heat the vegetable oil in a wok or large frying pan over high heat until hot.
- Coat the chicken pieces first in the cornflour, then dip them into the egg, making sure each piece is fully covered, and finally dredge them in the seasoned flour mixture.
- Add the coated chicken to the hot oil and cook for 6 to 7 minutes, turning a few times, until the pieces are golden brown and cooked through. Work in batches if needed. Remove the chicken and place it on a bowl or plate lined with kitchen towels.
- Carefully add the sesame oil, garlic, rice vinegar, honey, sweet chilli sauce, ketchup, brown sugar, and soy sauce to the hot wok. Stir well and let the sauce bubble for 2 to 3 minutes until it thickens and reduces slightly.
- Return the cooked chicken to the pan and toss it through the sauce until evenly coated. Cook for another 1 to 2 minutes.
- Divide the chicken between four bowls, serve with boiled rice, and finish with sesame seeds and chopped spring onions.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
You can easily change this recipe to suit your taste or what you have on hand. For a spicier version, add extra sweet chilli sauce or a pinch of chili flakes to the sauce. For a more savory finish, add a little extra soy sauce or a splash of oyster sauce.
Chicken thighs can be used instead of chicken breast for a juicier result. You can also make it lighter by air frying or baking the coated chicken instead of frying it. If you want to add vegetables, broccoli, bell peppers, mangetout, or snap peas work well and pair nicely with the sticky sauce.
For a nuttier finish, add extra toasted sesame seeds before serving. You can even swap the rice for noodles if you want a different style of meal.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken will soften a bit as it sits in the sauce, but it will still be flavorful.
To reheat, warm it in a frying pan over medium heat with a small splash of water to loosen the sauce. You can also microwave it in short intervals, stirring in between, until heated through. For best texture, store the rice separately if possible.
Freezing is possible, though the coating may lose some of its crispness after thawing and reheating. Freeze in a sealed container for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work very well in this recipe. They stay juicy and add even more flavor.
Is sesame oil necessary?
No, sesame oil is optional. It adds a deeper nutty flavor, but you can leave it out and simply finish with extra sesame seeds.
Can I make this recipe less spicy?
Yes, reduce the amount of sweet chilli sauce or choose a mild brand to make the dish gentler in heat.
What can I serve with sesame chicken?
Boiled rice is the classic choice, but noodles, fried rice, or steamed vegetables also work well.
How do I know when the chicken is fully cooked?
The chicken should be golden brown on the outside and no longer pink in the center. It should also be hot all the way through.
Can I prepare the sauce ahead of time?
Yes, you can mix the sauce ingredients in advance and keep them in the refrigerator until you are ready to cook.
Why is my coating not staying crispy?
Once the crispy chicken is tossed in the sticky sauce, it naturally softens a little. For the best texture, serve it right away after coating.
Can I bake the chicken instead of frying it?
Yes, you can bake the coated chicken until crisp and fully cooked, though the texture may be a little different from frying.
Can I make this dish ahead?
It is best enjoyed fresh, but you can cook the chicken and sauce ahead and reheat them gently before serving.
What vegetables go well with this recipe?
Broccoli, peppers, green beans, snap peas, and spring onions all pair nicely with the sweet and savory sauce.
Conclusion
Crispy Sesame Chicken with a Sticky Asian Sauce is a fast and satisfying meal that delivers big flavor with simple ingredients. The crunchy chicken, glossy sauce, and fresh toppings come together for a dish that feels special without taking much time. Whether you make it for a weeknight dinner or a homemade takeout-style meal, this recipe is sure to become a favorite.
