Description

This Crispy Sesame Chicken recipe delivers a perfect combination of tender, golden-brown chicken coated in a sweet, tangy, and savory sesame sauce. The dish is incredibly flavorful with the nuttiness of sesame oil, a slight spice from red pepper flakes, and the satisfying crunch of a light tempura batter. It’s a restaurant-quality meal you can easily prepare at home. Paired with rice or noodles, and served with fresh vegetables, this dish will become a favorite for family dinners or entertaining guests.

Ingredients

Scale

Sesame Chicken Sauce Ingredients:

¼ cup soy sauce
¼ cup rice vinegar
½ cup brown sugar
1 tablespoon cornstarch
⅓ cup water
2 teaspoons sesame oil
½ tablespoon sesame seeds (for garnish)

Tempura Batter:

½ cup cornstarch
½ cup flour
2 egg whites
½ cup cold seltzer water

Chicken:

1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
2 teaspoons sesame oil
¼ teaspoon crushed red pepper flakes
1 tablespoon minced garlic
Vegetable oil (for deep frying)

Instructions

1. Make the Sauce:

In a bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, water, and sesame oil until smooth.
Pour the sauce mixture into a small saucepan and cook over medium heat, stirring constantly, until it thickens (about 3-5 minutes).
Once thickened, remove from heat and set aside.

2. Prepare the Tempura Batter:

In a medium bowl, mix ½ cup of cornstarch and ½ cup of flour.
In another bowl, whisk the egg whites until frothy.
Gradually add the egg whites and cold seltzer water to the dry mixture, stirring until just combined. Avoid overmixing to keep the batter light.

3. Prepare and Fry the Chicken:

Pat the chicken thighs dry with paper towels, then lightly marinate them with sesame oil and red pepper flakes for a few minutes.
Heat 3 inches of vegetable oil in a deep frying pan to 350°F.
Dip the chicken pieces into the tempura batter and gently place them in the hot oil, frying in small batches to avoid overcrowding.
Fry each batch for 3-4 minutes, or until golden brown and crispy. Transfer the chicken to a paper towel-lined plate to drain excess oil.

4. Final Cooking Steps:

In a large skillet or wok, heat 2 teaspoons of sesame oil over medium heat.
Add garlic and red pepper flakes and sauté for 30 seconds until fragrant.
Pour in the sesame chicken sauce and stir to combine.
Quickly add the fried chicken to the sauce, tossing to coat each piece. Serve immediately.

5. Garnish and Serve:

Sprinkle sesame seeds and chopped green onions over the chicken for garnish.
Serve with steamed rice, fried rice, or noodles and a side of stir-fried vegetables like broccoli or snap peas.

Notes

Batter Tips: Keep the batter cold by using ice-cold seltzer water, which helps create a lighter, crispier coating.
Oil Temperature: Maintain an oil temperature of 350°F while frying to ensure the chicken cooks evenly and crisps up without absorbing too much oil.
Healthier Options: For a lighter version, you can bake the chicken at 400°F for 20-25 minutes, flipping halfway through, or use an air fryer.
Sauce Variations: Customize the sauce by adding honey for extra sweetness or chili paste for more heat.