Description
This Honey Sesame Chicken recipe features crispy double-fried chicken pieces coated in a sweet, tangy, and savory honey sesame sauce. Marinated for flavor and battered before frying to perfection, it is garnished with toasted sesame seeds and green onions for a delightful Asian-inspired dish that is perfect for family dinners or entertaining guests.
Ingredients
Units
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 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup water
- 2 teaspoon vegetable oil
Sauce
- 3 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoon rice vinegar
- 2 tablespoon ketchup
- 1/4 cup honey
- 3 tablespoon brown sugar
- 3 tablespoon water
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
Cornstarch Slurry
- 2 teaspoon corn starch
- 3 tablespoon water
Garnish
- Green onion, sliced
- Toasted sesame seeds
Instructions
- Marinate the chicken: Place the 1 inch cut pieces of chicken into a bowl with chicken bouillon powder, white pepper, and water. Mix well until combined and marinate for at least 10 minutes to enhance the flavor.
- Mix the sauce: In a small bowl, combine light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water. Stir until the mixture is smooth and set 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 and toss until all pieces are evenly coated.
- 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 (185°C). Carefully add the battered chicken pieces one by one, frying in batches. Fry each batch for about 3 minutes, then remove 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 (190°C). Return the fried chicken to the hot oil in batches and fry for an additional 2 minutes or until the pieces are golden brown and extra crispy. Remove again and drain on a wire rack.
- Cook the honey sesame sauce: Remove most of the oil from the wok, leaving about 1 teaspoon. Heat over medium heat and sauté minced garlic for 30 seconds until fragrant. Pour in the prepared sauce mixture and stir well. Bring it to a simmer, stirring continuously for 2 minutes. Add the cornstarch slurry and cook until the sauce thickens, about 1 minute. Turn off the heat and stir in the sesame oil.
- Combine and serve: Toss the double-fried chicken pieces with the honey sesame sauce until fully coated. Garnish with toasted sesame seeds and sliced green onions. Serve immediately for best texture and flavor.
Notes
- Make sure the oil is at the correct temperature for frying to achieve crispy chicken without being greasy.
- Double frying is key to getting an extra crispy texture.
- Use a wire rack for draining the fried chicken instead of paper towels to keep the chicken crisp.
- Adjust the sweetness and tanginess of the sauce by varying the honey and vinegar amounts to your preference.
- This recipe can be made with either chicken breast or thighs depending on your preference for white or dark meat.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 420
- Sugar: 12g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
