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Sesame Chicken

Sesame Chicken

Crispy chicken pieces are coated in a thick, sweet, sticky sesame sauce for a homemade takeaway-style dish. The chicken can be air-fried or fried, then tossed with a simmered ketchup, soy, honey, garlic, and sesame sauce.

2 servings35 minEast Asian

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Ingredients

  • 500 g chicken thighs (chopped into bite-sized pieces)
  • 2 eggs
  • 60 g cornflour (for coating the chicken)
  • salt (large pinch)
  • 60 ml ketchup (for the sauce)
  • 60 ml soy sauce (for the sauce)
  • 60 ml honey (for the sauce)
  • 12 g brown sugar (for the sauce)
  • 10 ml rice vinegar (for the sauce)
  • 3 garlic (cloves, minced)
  • 5 ml sesame oil (for the sauce)
  • 1 tbsp cornflour (for thickening the sauce)
  • water (a splash, to mix with the cornflour slurry)
  • sesame seeds (pinch, for finishing)
  • rice (mentioned in the video transcript as a serving accompaniment; quantity and preparation not provided)
  • spring onion (mentioned in the video transcript as a finishing garnish; quantity not provided)

Steps

  1. 1

    Cut the chicken thighs into bite-sized pieces.

  2. 2

    Place the chicken pieces in a bowl. Add the two eggs, 60 g cornflour, and a large pinch of salt.

  3. 3

    Mix until every piece of chicken is well coated.

  4. 4

    Air-fry or fry the chicken pieces until crispy and golden. The source does not specify an air-fryer temperature, frying temperature, or cooking time.

  5. 5

    While the chicken cooks, add the ketchup, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil to another pan.

  6. 6

    Bring the sauce to a gentle simmer.

  7. 7

    Mix the 1 tablespoon cornflour with a splash of water to make a slurry.

  8. 8

    Stir the cornflour slurry into the simmering sauce until the sauce thickens.

  9. 9

    Add the crispy chicken to the thickened sauce and toss until every piece is coated.

  10. 10

    Finish with a pinch of sesame seeds. The video also mentions serving the chicken with rice and finishing with spring onion, but quantities and preparation details are not provided.

Notes

The author says the entire recipe makes approximately 1,600 kcal and that half the recipe is approximately 800 kcal. Optional lighter variations include reducing the honey, using less cornflour, or substituting chicken breast for chicken thighs. The source does not provide exact air-fryer or frying instructions, temperature, or cooking time.

Nutrition per serving

956Calories
58gProtein
84gCarbs
44gFat
1gFiber
  • main
  • dinner
  • East Asian-inspired
  • air-fried
  • fried
  • crispy
  • high-protein
  • takeaway-style

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