This homemade Sticky Sesame Chicken recipe is a game-changer. It’s incredibly easy to make, takes less than 30 minutes, and is so delicious you’ll never order it again. Not only is it quick and tasty, but it’s also healthier than most takeout options. So, why wait? Try this recipe tonight and enjoy a restaurant-quality meal that’s made fresh in your own kitchen.
Sticky Sesame Chicken Recipe
This homemade Sticky Sesame Chicken recipe is a game-changer. It's incredibly easy to make, takes less than 30 minutes, and is so delicious you'll never order it again.
Ingredients
- 4 boneless skinless chicken breasts - chopped into 1 ½ inch pieces
- 2 eggs - whisked
- 6 tablespoons flour
- 3 tablespoons corn starch
- 4 tablespoons vegetable oil
- 3-4 cups cooked white rice - for serving
- sesame seeds - for garnish
- green onions - chopped, for garnish
Sauce
- 6 tablespoons honey
- 4 tablespoons ketchup
- 3 tablespoons sugar
- 1 tablespoon brown sugar
- 2 tablespoons white vinegar
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon cold water
- 2 tablespoons corn starch
Instructions
Prepare the Sauce
1. Whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, salt, and garlic powder. Set aside.
Prepare the Chicken
1. Place beaten egg, 3 tablespoons corn starch, and flour in three separate bowls.
2. Dip chicken pieces in egg mixture, then flour (toss to coat thoroughly), and lastly in corn starch (toss to coat thoroughly).
3. Heat oil over medium heat in a large pan or skillet. Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked though. Use a slotted spoon to transfer chicken to a paper towel-lined dish.
4. Use a couple of folded paper towels to wipe out any excess oil from the pan. Add sauce and bring to a boil over medium heat. Whisk together corn starch and water til dissolved, then whisk corn starch slurry into the boiling sauce til thickened.
5. Reduce heat to medium low, add chicken back to the pan and toss to coat completely. Garnish with sesame seeds and green onions and serve over rice. Enjoy!
Notes
- *The sauce recipe will make enough to coat the chicken but, if you like your dishes really saucy (like I do), I recommend doubling the sauce portion of the recipe.
Nutrition
Calories: 716 kcal, Carbohydrates: 94 g, Protein: 33 g, Fat: 23 g, Saturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 154 mg, Sodium: 1348 mg, Potassium: 608 mg, Fiber: 1 g, Sugar: 41 g, Vitamin A: 230 IU, Vitamin C: 2 mg, Calcium: 43 mg, Iron: 2 mg
