Description
Honey Sesame Chicken is a crispy, flavorful dish featuring double-fried battered chicken pieces coated in a sweet and tangy honey sesame sauce. Marinated with chicken bouillon and white pepper, the chicken is first coated in a light batter, double-fried for extra crispiness, and then tossed in a rich sauce made from soy, oyster sauce, honey, and garlic. Garnished with toasted sesame seeds and green onions, this popular Asian-inspired recipe is perfect for a delicious weeknight dinner or entertaining guests.
Ingredients
Units
Scale
Chicken 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
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
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
Cornstarch Slurry
- 2 teaspoons cornstarch
- 3 tablespoons water
Garnish
- Green onion, sliced
- Toasted sesame seeds
Instructions
- Marinate the chicken: Place the chicken pieces into a bowl. Add chicken bouillon powder, white pepper, and water. Mix well to combine and let marinate for at least 10 minutes to infuse flavor.
- Prepare the sauce: In a small bowl, combine the light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water. Stir until the mixture is uniform and set aside.
- Make the batter: In a medium bowl, whisk together the eggs, all-purpose flour, cornstarch, baking powder, salt, water, and vegetable oil until smooth. Pour the batter over the marinated chicken and toss until each piece is evenly coated.
- First fry the chicken: Heat 2-3 inches of vegetable oil in a wok or heavy-bottomed pot over medium-high heat until it reaches 365°F (185°C). Carefully add the battered chicken pieces in batches, avoiding overcrowding. Fry for about 3 minutes until cooked through. Remove with a spider strainer and place on a wire rack to drain excess oil.
- Double fry the chicken: Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 2 minutes or until golden brown and crispy. Remove and drain on a wire rack. This double frying technique ensures extra crispiness.
- Cook the honey sesame sauce: In a clean wok, heat 1 teaspoon of oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the prepared sauce mixture, stirring until combined. Bring to a simmer and cook for 2 minutes. Mix the cornstarch slurry and add it to the sauce, stirring constantly until thickened, about 1 minute. Turn off the heat and stir in the sesame oil.
- Combine and serve: Toss the fried chicken pieces in the honey sesame sauce until evenly coated. Garnish with toasted sesame seeds and sliced green onions. Serve immediately and enjoy!
Notes
- Double frying the chicken ensures it is extra crispy and holds up well to the sauce.
- Use a thermometer to monitor oil temperature to achieve the perfect crunch without greasiness.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and check sauces for gluten content.
- If preferred, chicken thighs provide juicier results compared to breasts.
- Prepare the batter just before frying to prevent it from becoming too thick or clumpy.
- Leftover chicken can be reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving (approx. 6 oz / 170g)
- Calories: 420
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
