Crispy Sesame Chicken with a Sticky Asian Sauce

Crispy panko-coated chicken pieces get tossed in a glossy, umami-rich Asian sauce that balances sweet, savory, and tangy notes perfectly. Sesame seeds add a nutty crunch that keeps every bite interesting, while the sauce clings beautifully to the golden exterior. Perfect for busy weeknights when you want takeout-quality flavor in just 30 minutes.

Ingredients

5 tbsp vegetable oil

2 eggs, lightly beaten

3 tbsp cornstarch

10 tbsp all-purpose flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic salt

2 tsp paprika

3 chicken breast fillets, chopped into bite-size chunks

1 tbsp sesame oil (optional)

2 cloves garlic, minced

1 tbsp Chinese rice vinegar (or white wine vinegar)

2 tbsp honey

2 tbsp sweet chili sauce

3 tbsp ketchup

2 tbsp brown sugar

4 tbsp soy sauce

Boiled rice, for serving

2 tbsp sesame seeds

Small bunch spring onions/scallions, chopped

Instructions

Heat the oil in a wok or large frying pan until very hot.

While the oil is heating, place the egg in one shallow bowl and the cornstarch in another shallow bowl. Add the flour, salt, pepper, garlic salt, and paprika to another shallow bowl and mix together.

Dredge the chicken in the cornstarch, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches. Remove from the pan and place in a bowl lined with paper towels.

Add all of the sauce ingredients (sesame oil, garlic, rice vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce) to the hot wok, stir and bubble on high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.

Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.