Sesame Chicken

Today we’re cooking this unbelievably tasty sesame chicken. Here at Crispybake, we show you how to make delicious family friendly recipes, like our easy garlic butter steak bites, perfect for any weeknight.

Why You’ll Love This

I absolutely love this sesame chicken. It’s better than take out and super simple to make. It’s crispy, sticky, sweet, salty and a little bit spicy. If you enjoy crispy chicken dishes, you might also like our easy crispy air fryer fried chicken recipe.

It’s one of those dishes that covers all the bases to ensure that everyone will clear the plates.

Ingredients

For the chicken coating

three chicken breasts
two eggs
three tablespoons of corn flour or corn starch
10 tablespoons of plain all-purpose flour
half a teaspoon each of salt, pepper and garlic salt
two teaspoons of paprika

For cooking

five tablespoons of oil

For the sauce

a tablespoon of sesame oil
two cloves of minced garlic
a tablespoon of Chinese rice vinegar
two tablespoons of honey
two tablespoons of sweet chili sauce
three tablespoons of ketchup
two tablespoons of brown sugar
four tablespoons of soy sauce

For serving

boiled rice
sesame seeds
spring onions or scallions

Instructions

We’re going to start by heating five tablespoons of oil in a wok.
Whilst that oil’s heating we’re going to start on the chicken.
I’ve got three chicken breasts here that I’ve been cutting to bite-sized pieces and we’re going to coat it in a simple three-stage coating.
So in our first bowl we’ll add two eggs.
In the second bowl we’ll add three tablespoons of corn flour or corn starch.
And in a third bowl we’ll mix together 10 tablespoons of plain all-purpose flour, half a teaspoon each of salt, pepper and garlic salt and two teaspoons of paprika.
Now we’ll dredge the chicken in the corn flour then dip in the egg making sure that all the chicken is covered in egg wash and finely dredge in the seasoned flour.
Once all the chicken’s coated we’ll add it to the wok.
You want to cook those over a medium to high heat for about six to seven minutes.
Turn your nose for a few times during cooking until the golden brown all over.
And once it’s cooked remove it from the pan.
Now we’re going to make the sauce. This quick wok cooking method is also perfect for a quick and easy veggie noodle stir fry. You just add it all into the wok and bubble it all up together.
And we’re going to start by adding a tablespoon of sesame oil to the wok.
Next in goes two cloves of minced garlic, a tablespoon of Chinese rice vinegar, two tablespoons of honey, two tablespoons of sweet chili sauce, three tablespoons of ketchup, two tablespoons of brown sugar, and four tablespoons of soy sauce.
Stir together and bubble on a high heat until the sauce reduces by about a third.
This should take about two to three minutes.
Add the chicken back in and gently toss in the sauce to coat.
Cook for one to two minutes.

Cooking Tips

You’ll probably need to cook the chicken in two batches to make sure it stays nice and crispy. For another flavorful and crispy chicken option, check out our amazing air-fried garlic parmesan chicken wings.

If you like the dish you’ll be really saucy then you can double up all the sauce ingredients.

Serving Suggestions

I like to serve this dish with boiled rice topped with sesame seeds and spring onions or scallions. For another easy meal served with rice, try this simple one-pan ground beef and rice with cheese.

And that’s my crispy sesame chicken.

It’s been one of the most popular recipes on the blog for the last couple of years.

I don’t know why it’s taken me so long to video it.

I really hope you enjoyed the video.

Easy Crispy Sesame Chicken Recipe with Sticky Sweet Sauce

This unbelievably tasty sesame chicken is better than takeout and super simple to make. It’s crispy, sticky, sweet, salty, and a little bit spicy, covering all bases to ensure everyone clears their plates.

3 chicken breasts
2 eggs
3 tablespoons corn flour (or corn starch)
10 tablespoons plain all-purpose flour
0.5 teaspoon salt
0.5 teaspoon pepper
0.5 teaspoon garlic salt
2 teaspoons paprika
5 tablespoons oil (for cooking)
1 tablespoon sesame oil
2 cloves minced garlic
1 tablespoon Chinese rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
3 tablespoons ketchup
2 tablespoons brown sugar
4 tablespoons soy sauce
Boiled rice (for serving)
Sesame seeds (for serving)
Spring onions or scallions (for serving)

Heat 5 tablespoons of oil in a wok over medium to high heat.
While the oil is heating, prepare the chicken. Cut three chicken breasts into bite-sized pieces.
Set up a three-stage coating station: In the first bowl, add two lightly beaten eggs. In the second bowl, add three tablespoons of corn flour (or corn starch). In a third bowl, mix together 10 tablespoons of plain all-purpose flour, half a teaspoon each of salt, pepper, and garlic salt, and two teaspoons of paprika.
Dredge each chicken piece first in corn flour, then dip it in the egg wash ensuring it’s fully covered, and finally dredge it in the seasoned flour mixture.
Once all the chicken is coated, add it to the hot oil in the wok. You will likely need to cook the chicken in two batches to ensure it stays nice and crispy.
Cook the chicken for about 6 to 7 minutes per batch, turning a few times during cooking, until golden brown all over and cooked through. Remove the cooked chicken from the pan and set aside.
Now, prepare the sauce. Add 1 tablespoon of sesame oil to the wok.
Next, add two cloves of minced garlic, one tablespoon of Chinese rice vinegar, two tablespoons of honey, two tablespoons of sweet chili sauce, three tablespoons of ketchup, two tablespoons of brown sugar, and four tablespoons of soy sauce to the wok.
Stir all the sauce ingredients together and bring to a high heat, bubbling until the sauce reduces by about a third. This should take approximately 2 to 3 minutes.
Add the cooked chicken back into the wok and gently toss to coat all the chicken pieces in the sticky sweet sauce.
Cook for another 1 to 2 minutes, ensuring the chicken is well coated and heated through.
Serve immediately with boiled rice, topped with sesame seeds and chopped spring onions (scallions).

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