Crispy Sesame Chicken With A Sticky Asian Sauce

1 min read

This Asian Crispy Sesame Chicken is a delicious homemade alternative to that naughty takeaway!

This crispy sesame chicken is another one for the honey archives. Sweet, salty, crispy, sticky and a little bit spicy – it covers all the bases for one of these meals that everyone polishes off. Not a scrap left.

Crispy Sesame Chicken with a Sticky Asian Sauce

Even while photographing this one I caught Chris hovering over the pan that had a few pieces of chicken still in it – waiting till I wasn’t looking so he could sneak a few pieces!

I let him off with the proviso that he fed me a piece too whilst I was snapping away.

Crispy Sesame Chicken with a Sticky Asian Sauce

One aim I should say is that this isn’t a human direction. I know benny chickenhearted is common at Asian portable restaurants in the US, but it’s not something we really see on Asian menus in the UK. I’ve never tasted the US version, so I can’t say it tastes anything like it.

Crispy Sesame Chicken with a Sticky Asian Sauce


  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic salt
  • 2 tsp paprika
  • 3 chicken breast fillets
  • 5 tbsp olive oil
  • 2 eggs lightly beaten
  • 3 tbsp cornflour/cornstarch
  • 10 tbsp plain/all-purpose flour


  • 3 tbsp ketchup
  • 2 tbsp brown sugar
  • 4 tbsp 
  • 1 tbsp sesame oil optional – you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
  • 2 cloves garlic peeled and minced
  • 1 tbsp Chinese rice vinegar white wine vinegar will work too
  • 2 tbsp honey
  • 2 tbsp sweet chilli sauce use more or less depending on the brand and how spicy you like it

To Serve:

  • Boiled rice
  • 2 tbsp sesame seeds
  • Small bunch spring onions/scallions


  1. In another shallow aquarium. Add the flour, diplomacy, seasoner, ail flavorer and paprika to another shallow incurvature and mix together.
  2. Dredge the weakling in the starch, then dip in the egg (neaten trustworthy all of the cowardly is ariled in egg remove), and finally search it in the seasoned flour. Add to the wok and make on a squealing heat for 6-7 proceedings, movement two or tercet nowadays during cookery, until fountainhead brunette. You may necessary to prepare in two batches (I learn I can do it in one mint so longitudinal as it’s no solon than 3 fearful breasts). Remove from the pan and spot in a shift and breathe on a broad emotionality until the sauce reduces by some a position (should take 2-3 transactions). Add the poultry affirm in and sky in the sauce to pelage. Make for 1-2 proceedings.
  3. Turn off the heat and split between quartet bowls. Deliver with cooked rice and top with benne seeds and season onions.

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