Crispy, saucy, and totally better than takeout!This 30-minute sesame chicken is crispy, sweet, and sticky in all the right ways. It’s so ridiculously easy to make that after one bite, you’ll ditch the takeout menu for good!
Ingredients
For the Chicken
4 boneless, skinless chicken breasts, cut into 1 ½-inch pieces
2 eggs, whisked
6tbspflour
3tbspcorn starch
4 tbsptablespoons vegetable oil
3-4 cups cooked white rice (for serving)
Sesame seeds (for garnish)
Green onions, chopped (for garnish)
For the Sauce
6tbsphoney
4tbspketchup
3tbspsugar
1tbspbrown sugar
2tbspwhite vinegar
3tbspsoy sauce
1tbsptoasted sesame oil
½ tsp salt
1tbspgarlic powder
1tbspcold water
2tbspcorn starch
Instructions
Make the Sauce
In a bowl, whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, salt, and garlic powder until smooth. Set aside.
Crisp Up the Chicken
Get three separate bowls: one for the whisked eggs, one for flour, and one for corn starch.
Dip each piece of chicken into the egg, then into the flour (coat it well!), and finally into the corn starch (for extra crispiness).
Heat the oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until golden brown and fully cooked (about 5-10 minutes).
Remove the chicken with a slotted spoon and transfer it to a plate lined with paper towels.
Make It Saucy
Wipe out excess oil from the pan using a folded paper towel.
Pour in the prepared sauce and bring it to a gentle boil over medium heat.
In a small bowl, whisk together corn starch and water until dissolved, then stir it into the bubbling sauce to thicken it up.
Reduce heat to medium-low, return the crispy chicken to the pan, and toss until every piece is glossy, sticky, and fully coated in that delicious sauce.
Time to Eat!
Serve over fluffy white rice, sprinkle with sesame seeds and green onions, and dig in.
Notes
Pro Tip: Love extra sauce? Double the sauce ingredients for an extra drippy, finger-licking experience.