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Honey Sesame Chicken Recipe

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A crispy, flavorful Honey Sesame Chicken recipe featuring double-fried battered chicken pieces tossed in a sweet and savory honey sesame sauce, garnished with toasted sesame seeds and green onions. This dish delivers a perfect balance of crunchy texture and rich, tangy flavors ideal for a satisfying family dinner.

Ingredients

Chicken and Marinade

  • 1 1/2 lb chicken breast or thighs (cut into 1 inch pieces)
  • 1 teaspoon chicken bouillon powder
  • 1/2 teaspoon white pepper
  • 1 tablespoon water (for marinade)

Batter

  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 2 teaspoons vegetable oil

Sauce

  • 3 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 3 tablespoons water (for sauce)
  • 4 cloves garlic
  • 1 tablespoon sesame oil
  • 2 teaspoons cornstarch
  • 3 tablespoons water (for cornstarch slurry)

Garnish

  • Green onion (sliced)
  • Toasted sesame seeds

Instructions

  1. Marinate the chicken: In a bowl, combine the chicken pieces with chicken bouillon powder, white pepper, and 1 tablespoon water. Mix well to coat and set aside to marinate for at least 10 minutes to allow the flavors to penetrate.
  2. Mix the sauce: In a small bowl, whisk together the light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and 3 tablespoons water until the sugar is dissolved. Set this mixture aside for later use.
  3. Make the batter: In a medium bowl, combine the eggs, all-purpose flour, cornstarch, baking powder, salt, 1/4 cup water, and 2 teaspoons vegetable oil. Whisk thoroughly until the batter is smooth. Pour the batter over the marinated chicken pieces and toss until each piece is evenly coated with the batter.
  4. Fry the chicken – first fry: Heat 2-3 inches of vegetable oil in a wok or heavy-bottomed pot to 365°F (185°C). Carefully add the battered chicken pieces in batches, ensuring not to crowd the pan, and fry for about 3 minutes. Remove with a spider strainer and place the chicken on a wire rack to drain excess oil.
  5. Double fry the chicken – second fry: Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 2 minutes or until golden brown and crispy. Drain on a wire rack to remove excess oil. This double frying technique ensures extra crispiness.
  6. Cook the honey sesame sauce: Heat 1 teaspoon of oil in the wok over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the prepared sauce and bring it to a simmer, stirring continuously for 2 minutes. Mix cornstarch with 3 tablespoons water to create a slurry, then add it to the simmering sauce. Stir until the sauce thickens, about 1 minute. Remove from heat and stir in the sesame oil.
  7. Combine and serve: Toss the double-fried chicken pieces in the honey sesame sauce until thoroughly coated. Garnish with sliced green onions and toasted sesame seeds. Serve immediately for the best texture and flavor.

Notes

  • Double frying the chicken is key to achieving an extra crispy texture that holds up well under the sticky sauce.
  • Use a wire rack for draining fried chicken to keep it crispy instead of placing it on paper towels which can cause sogginess.
  • You can substitute chicken breast with thighs for a juicier result.
  • Adjust sweetness by varying the amount of honey and brown sugar according to taste.
  • Serve with steamed rice or stir-fried vegetables for a complete meal.

Find it online: https://bitezly.com/honey-sesame-chicken-recipe-2/