Description
Honey Sesame Chicken is a deliciously crispy battered chicken coated in a sweet and savory honey sesame sauce, garnished with toasted sesame seeds and green onions. This recipe features a double-fry method for extra crispiness and a flavorful, thick honey glaze that perfectly complements the tender chicken pieces.
Ingredients
Scale
Chicken 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
Honey Sesame 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 cornstarch slurry)
For Frying and Garnish
- Vegetable oil (for deep frying, about 2-3 inches)
- Green onion, sliced (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- Marinate the chicken: Place the cut chicken pieces into a bowl and add chicken bouillon powder, white pepper, and water. Mix thoroughly to coat the chicken evenly and allow to marinate for at least 10 minutes to enhance flavor.
- Mix the sauce: In a small bowl, combine light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water. Stir until all ingredients are well blended and set the sauce aside.
- Make the batter: In a medium mixing bowl, whisk together the eggs, all-purpose flour, cornstarch, baking powder, salt, water, and vegetable oil until a smooth batter forms. Pour the batter over the marinated chicken pieces and mix to coat each piece evenly.
- Fry the chicken – first fry: Heat vegetable oil in a wok or deep pot to 365°F. Carefully add battered chicken pieces in batches, avoiding overcrowding to maintain oil temperature. Fry for about 3 minutes until the coating is set but not fully crisp. Remove using a spider strainer and transfer chicken to a wire rack to drain excess oil.
- Double fry the chicken: Increase oil temperature to 375°F. Fry the chicken again in batches for 2 minutes or until golden brown and extra crispy. Remove and drain on a wire rack to eliminate excess oil.
- Cook the honey sesame sauce: In a wok over medium heat, add 1 teaspoon oil and sauté minced garlic for about 30 seconds until fragrant. Pour in the prepared sauce mixture and bring to a simmer while stirring for 2 minutes. Mix cornstarch with 3 tablespoons water to create a slurry and stir into the simmering sauce. Continue stirring until the sauce thickens, about 1 minute. Remove from heat and stir in sesame oil for extra aroma and flavor.
- Combine and serve: Toss the double-fried chicken pieces in the thickened honey sesame sauce until evenly coated. Garnish with toasted sesame seeds and sliced green onions. Serve immediately and enjoy!
Notes
- Ensure the oil temperature is properly monitored during frying for best crispy results.
- Double frying is key to achieving a crunchy exterior that holds up well to the sauce.
- Adjust the sweetness of the sauce by varying the amount of honey and brown sugar to taste.
- Use chicken thighs for juicier meat or chicken breast for leaner options.
- For gluten-free option, substitute soy sauce and oyster sauce with gluten-free versions and use corn starch-based batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying, Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 6 ounces of chicken with sauce)
- Calories: 520 kcal
- Sugar: 22 g
- Sodium: 810 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Honey Sesame Chicken, Crispy Chicken, Chinese Chicken Recipe, Sweet and Savory Chicken, Deep Fried Chicken, Honey Sauce Chicken
