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Crispy Sesame Chicken

Crispy shallow-fried chicken thighs tossed in a sticky honey sesame sauce with soy, sriracha, and rice vinegar — a weeknight takeout favourite made at home in under thirty minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

Chicken:
  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • ½ cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 large eggs beaten
  • Vegetable oil for frying
Sesame sauce:
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sriracha
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 3 tablespoons honey
To finish:
  • Toasted sesame seeds
  • Sliced scallions optional

Method
 

  1. Cut chicken into 1-inch pieces. Toss in cornstarch, garlic powder, and onion powder until evenly coated. Add beaten eggs and mix until all pieces are fully covered.
  2. Heat a generous layer of vegetable oil in a large skillet over medium-high heat. Fry chicken in a single uncrowded layer, one piece at a time, for about 2 minutes per side until golden and crispy. Work in two batches to avoid crowding. Transfer to a paper towel-lined plate between batches.
  3. Remove excess oil from the skillet, leaving just a thin coating. Add all sauce ingredients over medium heat and stir until combined and slightly thickened, about 1–2 minutes.
  4. Return all the chicken to the skillet and toss to coat evenly in the sauce. Scatter toasted sesame seeds over the top and serve immediately over rice or noodles.

Notes

Don't crowd the pan: Frying in batches is essential for crispiness — a crowded pan steams rather than fries.
Oil temperature: Test with a small drop of batter — it should sizzle vigorously on contact. If it doesn't, wait longer.