Tired of greasy takeout that leaves you feeling…meh? Craving that irresistible sweet and savory sesame chicken, but yearning for something fresher, crispier, and made with ingredients you trust? Look no further! This Crispy Sesame Chicken recipe delivers all that classic flavor you love, but with a restaurant-worthy crunch that’s genuinely addictive. The secret? A simple, yet utterly effective, double-frying technique. Get ready to ditch the delivery apps and impress yourself (and your family!) with this easy-to-make, truly delicious dish.
Why You’ll Love This Crispy Sesame Chicken
This isn’t your average sesame chicken recipe. Here’s why you’ll be making it again and again:
- Unbelievably Crispy: That double-fry technique? It’s a game-changer. Say goodbye to soggy chicken!
- Better Than Takeout: You control the ingredients, so you know exactly what you’re eating. No mystery additives here!
- Easy to Customize: Adjust the sweetness, spice, and sauce thickness to your liking.
- Surprisingly Simple: Don’t let the double-fry intimidate you. It’s easier than you think, and the results are worth it.
- Kid-Friendly (and Adult-Approved!): Everyone loves the sweet and savory flavors of sesame chicken.
Gathering Your Ingredients for Crispy Sesame Chicken
Before we dive into the cooking process, let’s talk ingredients. This recipe uses familiar components, but choosing high-quality versions can really elevate the final dish. We’re aiming for a harmonious blend of textures and flavors, from the crispy chicken to the glossy, umami-rich sauce. The balance between sweet, savory, and just a hint of spice is what makes this sesame chicken truly irresistible. Preparing a golden vegetable rice pilaf can also make the recipe more enjoyable.
- For the Crispy Chicken:
- 1.5 lbs boneless, skinless chicken breasts: The star of the show! Cut into 1-inch pieces for even cooking and maximum crispiness. Thighs can also be used for a richer flavor.
- 1 cup cornstarch: This is the key to achieving that ultra-crispy coating. Cornstarch creates a light, airy texture that fries up beautifully.
- 1/2 cup all-purpose flour: The flour works in tandem with the cornstarch to create a sturdy, golden-brown crust.
- 1 teaspoon salt & 1/2 teaspoon black pepper: Simple seasonings that enhance the natural flavor of the chicken.
- 2 large eggs, beaten: The egg wash helps the cornstarch and flour adhere to the chicken, creating a cohesive coating.
- Vegetable oil, for frying: Choose a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. You’ll need enough to fill your pot or deep fryer to a depth of about 3 inches.
- For the Sesame Sauce:
- 1/2 cup soy sauce: Provides the savory, umami base of the sauce. Opt for low-sodium soy sauce to control the saltiness.
- 1/4 cup rice vinegar: Adds a touch of acidity to balance the sweetness and savory notes.
- 1/4 cup honey: Contributes sweetness, a lovely glaze, and a subtle floral aroma.
- 2 tablespoons brown sugar: Brown sugar lends a deeper, molasses-like sweetness to the sauce, creating a richer flavor profile.
- 1 tablespoon sesame oil: A little goes a long way! Sesame oil adds that distinctive nutty, aromatic flavor that is characteristic of sesame chicken.
- 1 teaspoon garlic powder & 1 teaspoon ginger powder: These dried spices provide a convenient way to add a punch of aromatic flavor to the sauce. Freshly grated garlic and ginger can also be used for an even more intense flavor.
- 1/2 teaspoon red pepper flakes (optional): For a touch of heat! Adjust the amount to your liking, or omit altogether if you prefer a milder flavor.
- For Garnish:
- 2 tablespoons sesame seeds: Adds a nutty flavor and visual appeal. Toasted sesame seeds are even better!
- 2 green onions, thinly sliced: Provides a fresh, vibrant finish.
Crafting Your Crispy Sesame Chicken: Step-by-Step
Now for the fun part! Don’t be intimidated by the double-frying; it’s the key to achieving that irresistible crispy texture. We’ll walk you through each step, providing tips and tricks along the way to ensure your sesame chicken turns out perfectly every time.
- Prepare the Chicken: The Foundation for Crispiness
In a bowl, whisk together the cornstarch, flour, salt, and pepper. This dry mixture is crucial for creating a light and crispy coating that will adhere to the chicken. Thoroughly dredge the chicken pieces in the mixture, ensuring they are fully coated on all sides. This even coating will allow the egg to adhere correctly, creating a foundation for the ultimate crispiness. Next, dip the coated chicken in the beaten eggs. Make sure the chicken is fully submerged to get an even coating of egg.
- First Fry: Setting the Stage for Crunch
Heat about 3 inches of vegetable oil in a large pot or deep fryer to 325°F (160°C). Use a thermometer to ensure the oil is at the correct temperature; this is vital for achieving the desired results. Frying at too low a temperature will result in soggy chicken, while frying at too high a temperature will cause the outside to burn before the inside is cooked through. Fry the chicken in batches for 3-4 minutes, until lightly golden. Don’t overcrowd the pot, as this will lower the oil temperature and result in uneven cooking. The goal of this first fry is not to fully cook the chicken, but rather to create a base layer of crispiness. Remove the chicken and place it on a wire rack to drain. This allows excess oil to drip off and prevents the chicken from becoming soggy.
- Second Fry (The Secret!): Achieving Peak Crispiness
Now comes the magic! Increase the oil temperature to 375°F (190°C). Again, use a thermometer to ensure the oil is at the correct temperature. Fry the chicken again for 2-3 minutes, until deeply golden brown and incredibly crispy. This double-frying technique is what sets this recipe apart from the rest. The second fry not only cooks the chicken through but also creates that amazing restaurant-style crunch that everyone craves. Watch the chicken carefully during this stage, as it can brown quickly. Remove the chicken and place it on a wire rack to drain.
- Make the Sauce: Sweet, Savory, and Irresistible
In a saucepan, whisk together the soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic powder, ginger powder, and red pepper flakes (if using). Whisking ensures that all of the ingredients are evenly combined and that the brown sugar dissolves properly. Bring the sauce to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Simmering the sauce allows the flavors to meld together and the sauce to reduce slightly, creating a glossy and flavorful coating for the chicken. Keep an eye on the sauce, as it can thicken quickly and burn if left unattended.
- Combine and Serve: The Grand Finale
Add the fried chicken to the sauce and toss to coat. Make sure all of the chicken pieces are evenly coated with the sauce. Sprinkle with sesame seeds and green onions. These garnishes add a final touch of flavor, texture, and visual appeal. Serve immediately over cooked white rice. The crispy chicken is best enjoyed while it’s still hot and crispy. You could also serve it over our creamy paneer rice bowl for a fusion of flavors!
Tips for Perfect Crispy Sesame Chicken Every Time
Want to take your sesame chicken game to the next level? Here are a few pro tips to ensure perfect results every single time:
- Don’t overcrowd the pot: Fry the chicken in batches to maintain the oil temperature and ensure even cooking. Overcrowding lowers the temperature and results in soggy chicken.
- Use a thermometer: Monitoring the oil temperature is crucial for achieving the perfect crispiness. A deep-fry thermometer is a worthwhile investment.
- Don’t skip the wire rack: Draining the fried chicken on a wire rack allows excess oil to drip off, preventing it from becoming soggy.
- Adjust the sauce to your liking: Prefer a sweeter sauce? Add more honey or brown sugar. Want more heat? Add more red pepper flakes. Feel free to experiment and customize the sauce to your taste.
- Toast the sesame seeds: Toasting the sesame seeds in a dry pan for a few minutes before adding them to the chicken enhances their nutty flavor and aroma.
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
What to Serve With Crispy Sesame Chicken
Crispy sesame chicken is fantastic on its own, but it’s even better when paired with complementary sides. Consider serving it with steamed white rice, brown rice, or even quinoa. A side of steamed broccoli, stir-fried vegetables, or a crisp salad would also be a welcome addition. For a more elaborate meal, try pairing it with spring rolls or egg rolls. You can also serve this alongside savory sausage and bread bake.
Your Crispy Sesame Chicken Questions Answered (FAQ)
Can I use chicken thighs instead of chicken breasts?
Yes, you can! Chicken thighs will result in a richer, more flavorful dish. Just be sure to trim any excess fat before cutting them into 1-inch pieces.
Can I bake the chicken instead of frying it?
While baking will be healthier, it won’t give you the same level of crispiness as frying. If you choose to bake, preheat your oven to 400°F (200°C), place the coated chicken on a baking sheet, and bake for 20-25 minutes, or until cooked through.
Can I make the sauce ahead of time?
Absolutely! The sauce can be made up to a few days in advance and stored in an airtight container in the refrigerator. Simply reheat it before adding the fried chicken.
How do I store leftover sesame chicken?
Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave. Keep in mind that the chicken will lose some of its crispiness as it sits.
My sauce is too thick/thin. How do I fix it?
If the sauce is too thick, add a tablespoon or two of water until it reaches your desired consistency. If the sauce is too thin, simmer it for a few more minutes to allow it to reduce and thicken.
Enjoy Your Homemade Crispy Sesame Chicken!
There you have it – a Crispy Sesame Chicken recipe that’s guaranteed to rival your favorite takeout. With its addictive sweet and savory flavor, unbelievably crispy texture, and easy-to-follow instructions, this recipe is sure to become a new family favorite. So, ditch the delivery apps and get cooking! We promise, you won’t be disappointed. If you try this recipe, we would love to hear from you. Leave a comment below and let us know how it turned out. Don’t forget to share this recipe with your friends and family!
Crispy Sesame Chicken (Secret Double Fry)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons sesame seeds
- 2 green onions, thinly sliced
Directions
- Prepare the chicken: In a bowl, combine cornstarch, flour, salt, and pepper. Dredge the chicken pieces in the mixture, ensuring they are fully coated. Dip the coated chicken in the beaten eggs.
- First Fry: Heat about 3 inches of vegetable oil in a large pot or deep fryer to 325°F (160°C). Fry the chicken in batches for 3-4 minutes, until lightly golden. Remove the chicken and place it on a wire rack to drain.
- Second Fry (The Secret!): Increase the oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes, until deeply golden brown and crispy. This double frying technique is what gives you that amazing restaurant-style crunch. Remove the chicken and place it on a wire rack to drain.
- Make the sauce: In a saucepan, whisk together soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic powder, ginger powder, and red pepper flakes (if using). Bring the sauce to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened.
- Combine and Serve: Add the fried chicken to the sauce and toss to coat. Sprinkle with sesame seeds and green onions. Serve immediately over cooked white rice.