Recipe Background
Sticky Sesame Chicken offers a sweet, tangy glaze with a nutty crunch.
Sticky Sesame Chicken is a crowd-pleaser with its glossy, amber-colored glaze clinging to each tender bite. The aroma of sweet honey mingling with the sharpness of vinegar greets you first, promising a balance of flavors that's comforting and satisfying. As you cook, the scent of toasted sesame oil nudges your senses, preparing your palate for the slight nutty crunch of sesame seeds sprinkled on top—just one of the finishing touches that make this dish visually appealing and delightful to eat. The interplay of flavors coats your tongue with each mouthful, leaving you reaching for another spoonful of rice to soak up that irresistible sauce.
While assembling this dish, ensuring the right texture is key. When you coat the chicken, using cornstarch after the flour creates a crispy layer that stands up to the rich sauce. It’s a little secret that gives the chicken its satisfying bite, making every piece both crunchy and succulent. As it sizzles in the pan, the chicken gains a light, golden crust, hinting at the deliciousness within.
Sticky Sesame Chicken is more than just a meal; it's a shared experience. Gather friends or family and let the lively chatter complement the warm, rich flavors. The garnish of fresh green onions adds a pop of color and a spicy kick, making the dish as inviting to look at as it is to taste. Paired with fluffy white rice, it’s the kind of dish that invites seconds and makes you linger around the table a little longer.
Ingredients
For the sauce:
- 6 tablespoons honey
- 4 tablespoons ketchup
- 3 tablespoons sugar
- 1 tablespoon brown sugar
- 2 tablespoons white vinegar
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 3 tablespoons cornstarch
- 1 tablespoon cold water
For the stir-fry:
- 2 eggs whisked
- 6 tablespoons flour
- 4 tablespoons vegetable oil
- 4 chicken breasts boneless and skinless, chopped into 1 1/2-inch pieces
- sesame seeds to taste, for garnish
- green onions to taste, chopped, for garnish
- 3-4 cups white rice cooked, for serving
Directions
- In a bowl, whisk together the honey, the ketchup, the sugar, the brown sugar, the white vinegar, the soy sauce, the sesame oil, the salt, and the garlic powder.
- Place the whisked egg, the cornstarch, and the flour in three separate bowls.
- Dip the chicken pieces in the egg, then the flour, and then the cornstarch, tossing thoroughly to coat.
- Heat the oil over medium heat in a large pan or skillet.
- Add the chicken and cook, stirring throughout, until it is cooked through at 165 degrees F, about 5-10 minutes.
- Use a slotted spoon to transfer the chicken to a paper-towel-lined dish.
- Wipe any excess oil from the pan using paper towels.
- Add the sauce mixture to the skillet and bring it to a boil over medium heat.
- In a bowl, whisk together the cornstarch and the water until dissolved.
- Whisk the cornstarch into the boiling sauce until it has thickened.
- Reduce the heat to medium-low and add the chicken back to the skillet.
- Toss the chicken to coat it completely in the sauce.
- Garnish the chicken mixture with the sesame seeds and the green onions and serve over the rice.
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