Directions

Start by preparing the chicken. Cut the boneless, skinless chicken thighs or breasts into uniform bite-sized pieces, ensuring they cook evenly.

In a bowl, toss the chicken pieces with a mixture of cornstarch, salt, and pepper until fully coated. For extra crispiness, you can dip the coated chicken in beaten egg before adding more cornstarch.

Heat vegetable oil in a skillet or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken in small batches for about 4-5 minutes, or until they are golden brown and crispy. Avoid overcrowding the pan to maintain the crispiness of the chicken.

While the chicken is frying, prepare the sauce. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat the mixture over medium heat until it simmers.

To thicken the sauce, mix a small amount of cornstarch with water to create a slurry, then add it to the simmering sauce. Stir and let it simmer for an additional 1-2 minutes until the sauce thickens.

Once the chicken is cooked, remove it from the oil and drain on paper towels. Toss the fried chicken pieces in the prepared sauce, ensuring they are well-coated. Allow them to simmer in the sauce for an additional 1-2 minutes to absorb the flavors.

Serve the sesame chicken immediately, garnished with sliced green onions and toasted sesame seeds. Enjoy with steamed rice or stir-fried noodles.

For the best results, use chicken thighs instead of breasts for added tenderness.

Be sure to fry the chicken in small batches to achieve that perfect crispy texture.

Feel free to adjust the sauce to your taste by adding more honey for sweetness or rice vinegar for tanginess.

Additionally, toasting the sesame seeds before garnishing will enhance their nutty flavor.

Enjoy your homemade sesame chicken fresh for the best experience!