Introduction

Craving those irresistible sweet and savory takeout flavors? Look no further! This homemade crispy asian chicken recipe delivers all the deliciousness you love, right in your own kitchen. Forget ordering in; our easy-to-follow guide helps you create a sticky, sweet, and perfectly crispy chicken dish that truly outshines any restaurant version. Get ready for a flavorful adventure!

Why You’ll Love This Crispy Asian Chicken

This recipe quickly becomes a family favorite for many great reasons.

Irresistible Flavors: Enjoy a perfect blend of sweet, salty, and a hint of spice that dances on your taste buds.
Satisfyingly Crispy: Each bite of chicken offers that amazing crunch we all crave.
Quick & Easy: You can prepare this delicious asian chicken faster than waiting for delivery.
Family-Friendly: Kids and adults alike will ask for seconds of this crowd-pleasing meal.
Healthier Takeout Alternative: Make a flavorful, satisfying meal at home with fresh ingredients you control.

Ingredients

For the Crispy Chicken:

5 tbsp vegetable oil (for frying)
2 eggs, lightly beaten
3 tbsp cornflour (cornstarch)
10 tbsp plain (all-purpose) flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 chicken breast fillets, chopped into bite-size chunks

For the Sticky Sauce:

1 tbsp sesame oil (optional; adds depth, but you can omit and rely on sesame seeds for flavor)
2 cloves garlic, peeled and minced
1 tbsp Chinese rice vinegar (white wine vinegar works too)
2 tbsp honey
2 tbsp sweet chilli sauce (adjust to your preferred spice level)
3 tbsp ketchup
2 tbsp brown sugar
4 tbsp soy sauce

To Serve:

Boiled rice
2 tbsp sesame seeds
Small bunch spring onions/scallions, chopped

Notes & Substitutions

You have several options to customize this crispy asian chicken. Chicken thighs or wings work wonderfully for a different texture. For gluten-free needs, use a gluten-free flour blend and cornstarch for dredging. White wine vinegar or even apple cider vinegar can substitute rice vinegar in the sauce. Maple syrup or agave nectar are great honey alternatives. Adjust the sweet chili sauce to your taste, making it milder or spicier. Feel free to double the sauce ingredients if you love extra sticky goodness.

Equipment

You only need a few basic kitchen tools for this delicious dish. Grab a sharp kitchen knife and a sturdy chopping board for preparing the chicken. Use a few shallow bowls for your dredging station. A measuring jug or spoons help with accurate ingredient amounts. You’ll need a large frying pan or wok for cooking. Wooden or silicone spoons are useful for stirring. Finally, prepare serving bowls, and chopsticks if you enjoy them!

Instructions

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Prepare the Dredging Stations: Get your workspace ready. Place the lightly beaten eggs in one shallow bowl. Put the cornflour in a second shallow bowl. In a third shallow bowl, combine the plain flour, salt, pepper, garlic salt, and paprika, mixing them thoroughly.
Coat the Chicken: Heat the vegetable oil in a wok or large frying pan over high heat until it’s very hot. While the oil heats, dredge each chicken piece first in the cornflour, ensuring a light coating. Next, dip each piece into the egg wash, making sure it’s fully covered. Finally, dredge the chicken in the seasoned flour mixture, pressing gently to adhere. This three-step process gives your asian chicken its signature crispiness.
Fry the Chicken: Carefully add the coated chicken pieces to the hot oil. Cook on high heat for 6-7 minutes, turning them two or three times, until they are beautifully golden brown and crispy. If your pan is crowded, cook the chicken in two batches to ensure even crisping and prevent the temperature from dropping too much. Remove the cooked chicken from the pan and place it in a bowl lined with kitchen towels to drain any excess oil.
Prepare the Sticky Sauce: Carefully pour any excess oil out of the wok, leaving just a tiny bit behind. Add all the sauce ingredients—sesame oil (if using), minced garlic, Chinese rice vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce—to the hot wok. Stir everything together well. Bring the sauce to a bubble on high heat and let it simmer for 2-3 minutes, stirring occasionally, until it reduces and thickens by about a third.
Toss and Serve: Return the fried asian chicken pieces to the wok with the thickened sauce. Toss the chicken gently to ensure every piece is thoroughly coated in the sticky, flavorful glaze. Cook for just 1-2 more minutes, allowing the sauce to cling beautifully. Turn off the heat. Divide the crispy chicken and sauce among four bowls. Serve immediately with warm boiled rice, and garnish generously with sesame seeds and fresh chopped spring onions.

Pro Tips & Troubleshooting

Achieving Crispiness:

For extra crispy chicken, make sure your oil is very hot before adding the chicken. Don’t overcrowd the pan; cook in batches if necessary. For insights into achieving that perfect crunch, The Kitchn offers detailed tips on making fried chicken exceptionally crispy.

Preventing Soggy Chicken:

After frying, drain your chicken on a paper towel-lined plate to remove excess oil. Coat it in the sauce just before serving.

Sauce Consistency:

If your sauce is too thin, simmer it for a few extra minutes until it reduces. If it becomes too thick, add a tablespoon of water or chicken broth to thin it out slightly.

Spice Level Adjustments:

To make it spicier, add a dash of sriracha or red pepper flakes to the sauce. For milder flavor, reduce the sweet chili sauce and add a little more honey or brown sugar.

Meal Prep Hacks:

You can prepare the dredging station ingredients and chop the chicken ahead of time. You can even fry the chicken and make the sauce separately, combining them just before serving.

Serving Suggestions, Storage & Variations

Serving Suggestions

This crispy asian chicken is fantastic served simply with fluffy boiled rice. You can also pair it with special fried rice for an extra treat or with steamed broccoli, snow peas, or stir-fried vegetables for a balanced meal. Garnish with extra sesame seeds and plenty of fresh spring onions for vibrant color and flavor. It’s also delicious alongside other Asian-inspired dishes like spring rolls or gyoza.

Storage Instructions

Store any leftover crispy chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan on the stovetop or in an oven to help maintain some crispness. Microwaving is quick but might make the chicken softer. Freezing the cooked chicken separately from the sauce is possible for up to 2 months; thaw in the fridge overnight before reheating.

Variations

Protein Alternatives: This recipe is versatile! Try using shrimp, firm tofu cubes, or bite-sized pork pieces instead of chicken for a different take.
Vegetable Additions: Boost your meal with stir-fried vegetables like bell peppers, carrots, snap peas, or broccoli florets. Add them to the wok after the sauce has thickened and cook until tender-crisp.
Flavor Twists: Experiment with adding a teaspoon of grated fresh ginger to the sauce for a zesty kick, or a splash of orange juice and some orange zest for a citrusy note. A spoonful of gochujang can introduce a lovely Korean chili paste flavor.

Nutrition Information

This nutrition information is an approximation and does not include boiled rice or any additional sides. It is based on the ingredients listed for the crispy chicken and sticky sauce for 4 servings.

Nutrient	Amount (Approx.)
Calories	480 kcal
Total Fat	25g
Saturated Fat	4g
Cholesterol	150mg
Sodium	1200mg
Total Carbs	35g
Sugars	20g
Protein	30g

Please note: Nutritional values are automatically calculated and may vary based on specific brands and exact measurements used. For a comprehensive understanding of the nutritional benefits of sesame seeds and sesame oil, WebMD provides valuable information.

FAQ

Can I bake or air fry this asian chicken?: Yes, you can! For a lighter option, bake at 400°F (200°C) for 20-25 minutes, or air fry at 375°F (190°C) for 15-20 minutes, flipping halfway. The chicken won’t be as crispy as pan-fried, but it’s still delicious.
How do I make the sauce less salty?: Reduce the amount of soy sauce by one tablespoon and replace it with a tablespoon of water or chicken broth. You can also add a little extra honey or brown sugar to balance the flavors.
What if my sauce is too thin/thick?: If your sauce is too thin, simmer it for a few more minutes to reduce. If it’s too thick, add a tablespoon of water or a splash of chicken broth until it reaches your desired consistency.
Is this recipe gluten-free?: This specific recipe is not gluten-free as it uses plain flour and regular soy sauce. You can easily make it gluten-free by using gluten-free all-purpose flour and tamari (gluten-free soy sauce).
Can I use other chicken cuts?: Absolutely! Chicken thighs, cut into bite-sized pieces, work wonderfully and often stay juicier. Chicken wings or drumettes can also be used, adjusting cooking times accordingly.

Conclusion

This homemade crispy asian chicken with sticky sesame sauce is a true winner. It brings the vibrant, delicious flavors of your favorite takeout right to your dinner table, but with the freshness and satisfaction of a home-cooked meal. Get ready to impress your family and friends with this simple yet sensational dish. Give it a try tonight and discover your new go-to recipe for a quick and incredibly tasty meal! We’d love to hear your experiences in the comments below.

Crispy glazed Asian chicken with sesame seeds and green onions served over white rice in a ceramic bowl.

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