Description
A delicious and easy-to-make sticky sesame chicken that’s better than takeout, featuring a sweet and savory sauce coated on crispy chicken thighs.
Ingredients
Scale
- 1½ lbs (680g) boneless skinless chicken thighs, cut into 1-inch (2.5cm) pieces
- ¼ cup (30g) cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable or avocado oil, for frying
- ⅓ cup (80ml) low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce (optional)
- 4 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely grated or ½ teaspoon ground ginger
- 1 teaspoon sriracha (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 2 tablespoons toasted sesame seeds
- 3 spring onions, thinly sliced
- Steamed jasmine rice (for serving)
- Steamed broccoli or bok choy (for serving)
Instructions
- Make the sauce: Whisk together soy sauce, honey, brown sugar, rice vinegar, ketchup, oyster sauce, minced garlic, grated ginger, and sriracha until smooth.
- Mix the cornstarch slurry in a small bowl with 1 tablespoon cornstarch and 2 tablespoons cold water until no lumps remain.
- Pat the chicken dry with paper towels. In a large bowl, combine cornstarch, garlic powder, salt, and black pepper. Add the chicken and toss to coat.
- Heat oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes until golden and crispy, then flip and cook for another 2-3 minutes until fully cooked.
- Return the pan to medium heat and pour in the sauce. Stir and simmer for 2 minutes.
- Add the cornstarch slurry to the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens.
- Return the fried chicken to the pan and toss to coat in the sticky sauce.
- Serve immediately, garnished with sesame seeds and spring onions over steamed rice with broccoli or bok choy.
Notes
The sauce keeps refrigerated for up to 1 week. For meal prep, store chicken and sauce separately to keep the chicken crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg