Crispy Sesame Chicken
Delicious crispy sesame chicken with a sweet and savory glaze, perfect for a quick weeknight dinner or a gathering.
Ingredients
Main Ingredients
- 1 pound chicken breast, cut into bite-sized pieces Thighs can be used for a juicier bite.
- 1 cup all-purpose flour Cornstarch can be used for a gluten-free option.
- 1 large egg Beaten until frothy.
- 1 cup breadcrumbs Panko breadcrumbs work best for extra crunch.
- 1/4 cup sesame seeds Toast lightly for added nuttiness.
- 1/2 cup soy sauce Opt for low-sodium if preferred.
- 1/4 cup honey Adjust sweetness to taste.
- 1 tablespoon rice vinegar White vinegar can substitute in a pinch.
- 2 pieces green onions, chopped For garnishing; cilantro can also be used.
- to taste salt and pepper Essential for enhancing flavor.
- as needed oil for frying Use neutral oil with a high smoke point.
Instructions
Preparation
- In a bowl, whisk together the flour, salt, and pepper.
- In another bowl, beat the egg.
- In a third bowl, mix the breadcrumbs and sesame seeds.
Coating the Chicken
- Dredge each piece of chicken in the seasoned flour, dip it into the egg, and then roll it in the breadcrumb mixture until fully coated.
Cooking
- Heat enough oil in a large pan to cover the bottom about 1/2 inch deep over medium-high heat.
- Carefully add the coated chicken pieces to the hot oil, frying until golden brown and crispy, about 5-7 minutes.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Making the Sauce
- In a separate saucepan, combine the soy sauce, honey, and rice vinegar. Heat over medium heat until it starts to bubble.
Toss and Serve
- Add the fried chicken to the bubbling sauce and toss until each piece is coated.
- Garnish with chopped green onions and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in an oven or air fryer to regain crispiness. For freezing, lay the chicken pieces on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to 2 months.