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

This recipe features crispy pan-fried chicken breast coated in a sweet and savory sticky sesame sauce. It's quick to prepare and perfect for a weeknight meal served with rice and fresh garnishes.
Prep Time20 minutes
Cook Time11 minutes
Total Time31 minutes
Servings: 4 people
Author: The Bright Food

Equipment

  • wok
  • large frying pan
  • shallow bowls
  • kitchen towels

Ingredients

Crispy Chicken Coating

  • 2 eggs lightly beaten
  • 3 tbsp cornflour (cornstarch)
  • 10 tbsp plain flour (all-purpose)
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic salt
  • 2 tsp paprika

Chicken & Frying Oil

  • 3 chicken breast fillets chopped into bite-size chunks
  • 5 tbsp vegetable oil

Sticky Sesame Sauce

  • 1 tbsp sesame oil optional
  • 2 cloves garlic peeled and minced
  • 1 tbsp Chinese rice vinegar white wine vinegar will work too
  • 2 tbsp honey
  • 2 tbsp sweet chilli sauce adjust to taste
  • 3 tbsp ketchup
  • 2 tbsp brown sugar
  • 4 tbsp soy sauce

To Serve

  • boiled rice for serving
  • 2 tbsp sesame seeds
  • small bunch spring onions/scallions chopped

Instructions

Cooking Steps

  • Heat vegetable oil in a wok or large frying pan until very hot.
  • Prepare three shallow bowls: one with beaten egg, one with cornflour, and one with plain flour mixed with salt, pepper, garlic salt, and paprika.
  • Dredge chicken pieces in cornflour, then egg wash, then seasoned flour. Cook in the hot wok on high heat for 6-7 minutes until browned, turning occasionally. Cook in batches if necessary, then remove and drain on kitchen towels.
  • Add all sauce ingredients to the wok, stir, and simmer on high heat for 2-3 minutes until reduced by a third. Return the cooked chicken to the wok and toss to coat, cooking for 1-2 minutes.
  • Turn off the heat, divide the chicken and sauce among four bowls, and serve immediately with boiled rice, topped with sesame seeds and chopped spring onions.

Notes

Cook chicken in batches if necessary to avoid overcrowding the pan. For the sweet chilli sauce, adjust the amount based on your preferred spice level. White wine vinegar can be used as a substitute for Chinese rice vinegar.