Crispy Sesame Chicken with a Sticky Asian Sauce
A delicious family favorite with crispy chicken coated in a sticky, sweet, and slightly tangy Asian sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb Chicken Breasts, cut into bite-sized pieces For a leaner option, replace with chicken thighs.
- ½ cup Cornstarch Makes the chicken crispy; you can use arrowroot powder as a gluten-free alternative.
- 2 tbsp Sesame Oil Adds a rich, nutty flavor; can substitute with olive oil in a pinch.
- ¼ cup Soy Sauce Choose low-sodium soy sauce for a healthier option or tamari for gluten-free.
- ¼ cup Honey Provides sweetness; maple syrup works well as a vegan alternative.
- 2 tbsp Rice Vinegar For that tangy kick; you can swap in apple cider vinegar.
- 2 tbsp Sesame Seeds For garnish; feel free to add more for extra texture.
- As needed Green Onions For garnish; their freshness brightens the dish; you could use chopped cilantro too.
Instructions
Preparation
- Start by cutting the chicken into bite-sized pieces.
- In a bowl, toss the chicken pieces with cornstarch until they are well-coated.
Cooking
- In a large skillet, heat the sesame oil over medium-high heat.
- Carefully add the coated chicken to the pan in a single layer and cook for about 3-4 minutes per side until golden brown and cooked through.
- While the chicken is frying, whisk together soy sauce, honey, rice vinegar, and a dash of water in a separate bowl.
- Once the chicken is cooked, reduce heat to medium, pour the sticky sauce over the chicken, stirring gently to coat, and let simmer for about 2-3 minutes.
Garnishing
- Remove from heat, sprinkle with sesame seeds and chopped green onions, and serve.
Notes
For an extra crispy texture, consider frying the chicken twice. Letting the chicken rest for a few minutes after cooking will help keep it juicy. A sprinkle of fresh lime juice right before serving adds a delightful brightness.