Asian-Style Crispy Sesame Chicken

5 from 15 votes

Asian-Style Crispy Sesame Chicken

Juicy chicken bites coated in a crispy crust, tossed in a sticky, sweet, and slightly spicy sesame sauce. Perfect for family dinners or impressing guests, this easy-to-make dish pairs wonderfully with rice and fresh veggies.

Prep Time15

Cook Time20

Total Time35

Course: Main Course / Entrée

Cuisine: Asian-inspired

Servings:

Calories: 486kcal

Author: Claudia Ciorteanu

Ingredients

Chicken and Coating

3 tablespoon olive oil
1 egg
3 tablespoon cornflour cornstarch
4 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 teaspoon garlic granules
2 teaspoon paprika
3 chicken breast fillets or 4 turkey breast steaks (around 500 gr/1.1 pounds) chopped into bite-size pieces

Sauce

1 tablespoon sesame oil
2 garlic cloves minced
1 tablespoon rice vinegar or white wine vinegar
2 tablespoon honey
2 tablespoon sweet chili sauce
3 tablespoon ketchup
2 tablespoon brown sugar
4 tablespoon soy sauce

To fry

vegetable oil I used sunflower oil

To Serve

Steamed rice or rice pilaf with short vermicelli
2 tablespoon sesame seeds
Small bunch of spring onions chopped

Instructions

Prep the Chicken: Cut 3 chicken breast fillets (or 4 turkey breast steaks) into bite-sized pieces. Place them in a large bowl and add 3 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon garlic granules, and 1 teaspoon each of salt and pepper. Toss to coat the meat evenly and let it sit for about 10 minutes.
While the chicken marinates, lightly beat an egg in a separate bowl. Pour the beaten egg over the chicken, mixing until well coated. Sprinkle in 3 tablespoons cornflour, ensuring all pieces are evenly covered.
Coat the Chicken: In another bowl, combine 4 tablespoons of all-purpose flour with 1 teaspoon paprika. Dredge each piece of chicken in the flour mixture, making sure to shake off any excess.
Fry the Chicken: Heat enough sunflower oil (or any vegetable oil) in a wok or deep pan over medium-high heat, ensuring the oil depth is about an inch. Once hot, fry the chicken in batches for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Make the Sticky Sesame Sauce: In a clean wok or large pan, combine all the sauce ingredients: 1 tablespoon sesame oil, 2 minced garlic cloves, 1 tablespoon rice vinegar, 2 tablespoons honey, 2 tablespoons sweet chili sauce, 3 tablespoons ketchup, 2 tablespoons brown sugar, and 4 tablespoons soy sauce. Place the pan over medium heat and stir until the mixture is well combined. Let the sauce cook for 2–3 minutes, stirring occasionally, until it thickens slightly.
The honey and brown sugar create that signature sticky glaze — don't skip them!
Toss and Serve: Add the crispy chicken to the sauce, gently tossing to ensure every piece is evenly coated. Serve over steamed rice or rice pilaf and garnish with 2 tablespoons sesame seeds and chopped spring onions.

Video

Notes

Adjust spice level: Add more sweet chili sauce for heat, or reduce for milder taste.
Coat evenly: Make sure each piece is fully coated in flour before frying — this ensures a crispy, golden crust.
Rest after frying: Let chicken rest on a paper towel-lined plate for a few minutes to drain excess oil and stay crispy.
Soy sauce: Use low-sodium soy sauce to control saltiness. Tamari works for gluten-free.
Rice variations: Serve with steamed rice, rice pilaf, noodles, or a fresh salad.
Storage: Keep crispy chicken and sauce separate in the fridge for up to 2 days. Reheat chicken in the oven or air fryer to restore crispiness. Freeze separately for up to 3 months.
Air fryer option: Cook at 400°F (200°C) for 10-12 minutes, flipping halfway — less oil, still crispy.

Nutrition