Description
Honey Sesame Chicken is a crispy, flavorful dish featuring battered and double-fried chicken pieces coated in a sweet and savory honey sesame sauce. This recipe combines tender chicken with a perfectly balanced glaze made with honey, soy sauce, and sesame oil, topped with toasted sesame seeds and fresh green onions for a delicious homemade Asian-inspired meal.
Ingredients
Chicken and Marinade
- 1 1/2 lb chicken breast or thighs, cut into 1 inch pieces
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon white pepper
- 1 tablespoon water
Batter
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup water
- 2 teaspoons vegetable oil
Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1/4 cup honey
- 3 tablespoons brown sugar
- 3 tablespoons water
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 3 tablespoons water (for slurry)
Garnish
- Green onion, sliced
- Toasted sesame seeds
Instructions
- Marinate the chicken: In a bowl, combine the cut chicken pieces with chicken bouillon powder, white pepper, and 1 tablespoon water. Mix well to coat evenly and allow to marinate for at least 10 minutes to infuse flavor.
- Mix the sauce: In a small bowl, whisk together light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and 3 tablespoons water until fully combined. Set this sauce mixture aside for later use.
- Make the batter: In a medium mixing bowl, blend the eggs, all-purpose flour, cornstarch, baking powder, salt, 1/4 cup water, and vegetable oil until smooth. Pour the batter over the marinated chicken pieces and toss to coat every piece evenly with the batter.
- Fry the chicken: Heat 2-3 inches of vegetable oil in a wok or heavy-bottomed pot over medium-high heat until it reaches 365°F. Carefully add the battered chicken pieces individually, working in batches to avoid overcrowding. Fry for approximately 3 minutes until the coating is set but not fully golden. Remove the chicken with a spider strainer and place on a wire rack to drain excess oil.
- Double fry the chicken: Increase the oil temperature to 375°F. Fry the chicken in batches again for 2 minutes or until the pieces turn golden brown and crispy. Remove and drain on a wire rack to maintain crispness. Make sure the oil reaches 375°F between batches for the best texture.
- Cook the honey sesame sauce: Add 1 teaspoon of oil to a clean wok over medium heat. Sauté the minced garlic for about 30 seconds until fragrant but not browned. Pour in the prepared sauce mixture and stir well. Bring the sauce to a gentle simmer, stirring continuously for 2 minutes. Mix cornstarch with 3 tablespoons water to create a slurry, then add it to the simmering sauce. Stir until the sauce thickens, about 1 minute. Remove from heat and stir in sesame oil to finish the sauce.
- Combine and serve: Toss the double-fried chicken pieces in the thickened honey sesame sauce until evenly coated. Transfer to a serving dish and garnish with sliced green onions and toasted sesame seeds. Serve immediately and enjoy your crispy, flavorful Honey Sesame Chicken!
Notes
- Ensure the oil temperature is monitored closely for both frying stages to achieve the perfect crispy texture.
- Using chicken thighs instead of breasts will result in juicier, more flavorful chicken.
- The double-frying technique is key for extra crunchiness and helps the batter stay crisp even after adding the sauce.
- If you prefer a spicier version, add a pinch of chili flakes or a dash of sriracha to the sauce.
- The sauce thickens quickly, so stir continuously while adding the cornstarch slurry to prevent lumps.
- For a gluten-free version, substitute soy sauce and oyster sauce with gluten-free alternatives and use a gluten-free flour blend for the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
