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Crispy sesame chicken with a sweet sticky sauce served with white rice and spring onions.
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Sticky Crispy Sesame Chicken Recipe

You can't beat a good fakeaway recipe and this one is stinkingly good (even if I say so myself), crispy sticky sesame chicken, an ode to Chinese takeaway joints from around the world. Fried chicken in a delicious sweet and slightly sour sauce served with loads of nutty seeds!
Course Main Course
Cuisine Anglo Chinese
Keyword chinese sesame chicken, crispy sesame chicken, sesame chicken, sticky sesame chicken
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 Servings
Calories 569kcal
Author Brian Jones

Ingredients

  • 350 g Skinless Chicken Breasts 325-350g Total
  • 2 tablespoon Sesame Seeds I use a 50/50 mix of black and white seeds
  • Cooking Oil For Frying
  • 2-3 Spring Onions For Garnish

For the Batter

  • 1 Egg White
  • ¼ teaspoon White Pepper
  • ½ teaspoon Chinese Five Spice
  • ¼ teaspoon Salt
  • 3 tablespoon Flour
  • ½ tablespoon Cornflour Cornstarch in the US

For the Sauce

  • 3 tablespoon Light Soy Sauce
  • 2 tablespoon Light Brown Sugar
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Chinkiang Rice Vinegar
  • ⅛ teaspoon MSG
  • ⅛ teaspoon White Pepper
  • 3 Garlic Cloves
  • 15 g Ginger ½ thumb-sized piece
  • 1 teaspoon Cornflour Cornstarch in the US
  • 1 tablespoon Water

Instructions

  • Cut the chicken breasts into strips 5-6mm (¼") thick, across the breast.
  • Add the soy sauce, brown sugar, Chinkiang vinegar, sesame oil, MSG and white pepper for the sauce to a 25cm or 10" frying pan. Gently heat the pan stirring occasionally until the sugar dissolves.
    Sesame Chicken process shot 1 of 11
  • Peel and chop the garlic cloves.
  • Peel and grate the ginger.
  • Once the sugar in the sauce has melted, add the garlic and ginger, stir to combine and keep warm on a gentle simmer whilst you prepare the rest of the dish.
    Now is a good time to heat the oil to fry the chicken; you will need 2-3cm (1" or so) in the base of a large wok. You are looking for a temperature of 170°C or 340°F.
    Sesame Chicken process shot 4 of 11
  • Add the egg white, white pepper, Chinese 5 spice and salt for the batter to a bowl, and whisk it until it is starting to foam, then add the chicken and toss to coat.
    Sesame Chicken process shot 3 of 11
  • Finely chop the spring onions.
  • Mix together the cornflour and water for the sauce.
  • Mix together the cornflour and regular flour for the batter.
    Sesame Chicken process shot 5 of 11
  • Sprinkle the flour/cornflour mix for the batter over the chicken and stir it with a spoon to coat. Don't worry if there are a few lumps!
    Sesame Chicken process shot 6 of 11
  • Cook the battered chicken in the hot oil for 2-3 minutes. If your temperature is correct, this will result in crispy, golden, and perfectly cooked chicken.
    You will want to do this in two or three batches and drain any excess oil form the chicken with some kitchen paper.
    Sesame Chicken process shot 7 of 11
  • Once the chicken has all been cooked, add the cornflour slurry to the sauce, stir to thicken for a minute.
    Sesame Chicken process shot 8 of 11
  • Add the chicken to the sauce, toss to coat.
    Sesame Chicken process shot 9 of 11
  • Add the sesame seeds, again tossing to coat.
    Sesame Chicken process shot 10 of 11
  • Serve sprinkled with the chopped spring onion.
    Sesame Chicken process shot 11 of 11

Video

Nutrition

Serving: 1 | Calories: 569kcal | Carbohydrates: 30g | Protein: 45g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 2036mg | Potassium: 879mg | Fiber: 2g | Sugar: 13g | Vitamin A: 174IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 3mg
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