Instead of ordering takeout, prepare your own Crispy Sesame Chicken at home! You can create it using basic things you already have in your cupboard, and it’s easier than you may think!
With only a little time and a few basic supplies, you can make all of your favorite take-out tastes at home, so forget about ordering takeout. A personal favorite of ours is the homemade crispy sesame chicken! Life is hectic with a two-year-old and a (now) three-month-old at home, so supper needs to be tasty and simple!
Crispy Sesame Chicken Ingredients
- Boneless Chicken – We love to prepare this using chicken breasts, but you can also use boneless chicken thighs. Personally, I think the flavor is better with the breasts.
- Cornstarch and flour are used to coat the chicken. We use all-purpose flour, but gluten-free flour is also an option. Just be aware that using coconut or almond flour can change the flavor of your chicken. When it’s cooking, the cornstarch contributes to the crispiness.
- To bond the coating, use eggs.
- The sauce consists of brown sugar, garlic, hoisin, honey, ketchup, seasoned rice vinegar, and low-sodium soy sauce.
- Sesame Oil: This gives a distinct sesame flavor. You might substitute another oil, but bear in mind that any oil you use will add flavor. It’s better to use vegetable oil unless you specifically want peanut flavor added.
How To Make Crispy Sesame Chicken
Step1: Dredge the chicken pieces in a mixture of eggs, flour, and cornstarch before frying them. It takes the longest to prepare but is well worth the effort.
Step 2: Combine your sauce ingredients in a skillet, put in your delectably breaded and fried chicken pieces, and stir to combine.
Serve over rice, garnish with sesame seeds and green onions, and you’re done.
Come on, guys. This looks really nice. It tastes that wonderful, I promise!
FAQs
Coat with Cornstarch
When frying, use a flour and cornstarch combination for the most light but crunchy results. Alternatively, you might use only cornstarch.
Get the Temperature Right
To get the optimal fry without the possibility of overcooking or undercooking, ensure that your oil reaches 350 degrees. We use our favorite instant-read thermometer for this purpose.
Wooden Spoon Test
Not even a thermometer? Not an issue. One can do the Wooden Spoon Test: Dip the wooden spoon’s end into the oil. It’s ready when the oil begins to bubble softly around the spoon handle. It is too hot, therefore you should wait a short while before checking the temperature again if it bubbles furiously.
Adjust the Salt
Tamari or low-sodium soy sauce can be used to help balance the dish’s high salt content. Of course, you may use ordinary soy sauce if you want your food salty. If you want to lessen the salinity, you may simply add extra brown sugar.
Make Crispy Sesame Chicken Ahead
The sauce may be prepared the day before and kept chilled. To save prep time and have a quicker weekday supper, you may also combine the flour and cornstarch in advance and keep it in an airtight container until you’re ready.
More Recipes You Might Like
- Homemade Mac and Cheese with Kale
- Homemade Hard Pretzel Rods
- Homemade Potato Chips
- Homemade Irish Soda Bread
- Homemade Green Bean Casserole
Homemade Crispy Sesame Chicken
Ingredients
For the chicken
- 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
- 2 eggs
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- oil for frying vegetable
For the sauce
- 2 tablespoons sesame oil divided into 1 tablespoon and another 3 teaspoons or vegetable oil
- 2-3 gloves garlic minced or 2 teaspoons garlic powder
- 1/4 cup honey
- 1/2 cup Low sodium soy sauce
- 1 teaspoon hoisin
- 1/3 cup ketchup
- 1 tablespoons brown sugar
- 1/4 cup rice vinegar
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Combine flour and cornstarch in a shallow basin of moderate to large size.
- Whisk the eggs in a another bowl, then season with salt and pepper.
- Using tongs, dip each piece of chicken into the egg mixture, and then coat it in flour. Transfer to a big plate. Continue after all of the chicken.
- Add around 3 to 3 1/2 inches of oil to a deep pot (one that will work well for frying) and heat the oil on medium until it reaches 350 degrees. While the wooden spoon test can also be used, it is recommended to use a thermometer for this.*
- When the oil reaches the proper temperature, add the chicken to it (no more than 8 pieces at a time to avoid packing the pot) and cook for 5 minutes, or until the chicken is crispy and golden brown. Remove from oil and transfer to a plate covered with paper towels. Continue after all of the chicken.
- Drain the chicken on a dish covered with paper towels.
- A bowl should be filled with the following ingredients in the meantime: honey, hoisin, soy sauce, ketchup, brown sugar, rice vinegar, 1 tablespoon sesame oil, and 2 tablespoons cornstarch. This sauce may also be made a day ahead of time.
- In a large pan, heat 1 teaspoon of sesame oil over medium heat. Add the garlic and cook, being careful not to burn it, for approximately 30 seconds or until fragrant. After that, add the sauce, boil everything for approximately three minutes, and then serve.
- Add the crispy chicken to the pan and thoroughly cover each piece with the sauce after it has thickened. After thoroughly coated, cover the surface with the remaining 2 tablespoons of sesame oil.
- Top the chicken with sesame seeds and green onions, and serve!
Notes
- Test with a Wooden Spoon: Dip the end of a wooden spoon into oil. When the spoon handle begins to softly bubble with oil, it’s ready. If there is a lot of bubbling, the temperature is too high; wait a short while before examining it again.
- Prepare Ahead: The sauce may be prepared the day before and refrigerated. To cut down on prep time and have a quicker weeknight meal, combine the flour and cornstarch in advance and keep in an airtight container until you’re ready.