Crispy Sticky Sesame Chicken The Ultimate Fakeaway Feast

Crispy Sticky Sesame Chicken The Ultimate Fakeaw

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Preparation time:45 Mins

Cooking time:20 Mins

Servings:4 servings

Ingredients:

• 680 g (1.5 lbs) Boneless, skinless chicken thighs (or breast), cut into 1-inch cubes
• 1 tbsp Light Soy Sauce (for marinade)
• 1 tsp Fresh ginger, grated (for marinade)
• 1/2 tsp White Pepper (for marinade)
• 1 Large Egg, lightly whisked
• 60 g (1/2 cup) All-Purpose Flour
• 60 g (1/2 cup) Cornstarch (or Potato Starch)
• 120 ml (1/2 cup) Water (plus extra, if needed)
• 500 ml (2 cups) Neutral frying oil (e.g., Canola, Peanut, or Vegetable)
• 120 ml (1/2 cup) Chicken Stock (low sodium)
• 80 ml (1/3 cup) Light Soy Sauce (for sauce)
• 80 ml (1/3 cup) Granulated Sugar or Honey
• 60 ml (1/4 cup) Rice Vinegar
• 2 tbsp Ketchup
• 1 tbsp Dark Brown Sugar, packed
• 1 tsp Toasted Sesame Oil
• 1 tbsp Cornstarch (for slurry)
• 2 tbsp cold water (for slurry)
• 2 tbsp Toasted White Sesame Seeds (Garnish)
• 2 Spring Onions (scallions), thinly sliced (Garnish)

Instructions:

• Dice the chicken into uniform 1-inch pieces. Toss the chicken with 1 tbsp soy sauce, grated ginger, and white pepper. Mix well and set aside to marinate for a minimum of 30 minutes in the refrigerator.
• In a medium bowl, whisk together the chicken stock, 1/3 cup soy sauce, sugar, rice vinegar, ketchup, and brown sugar. Separately, prepare the cornstarch slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water. Set both the sauce mix and the slurry aside.
• In a large bowl, whisk the flour and cornstarch together. In a separate small bowl, lightly beat the egg and 1/2 cup water. Pour the wet ingredients into the dry and whisk until just combined (the batter should be slightly thick). Remove the marinated chicken from the fridge and toss the pieces thoroughly in the batter until every piece is coated.
• Heat the neutral oil in a deep pot or wok to 170°C (340°F). Carefully add the battered chicken pieces in small batches (do not overcrowd). Fry for 3–4 minutes until they are lightly golden and cooked through. Remove the chicken and place it onto a wire rack. Allow the chicken temperature to drop slightly (about 5 minutes).
• Increase the oil temperature to 190°C (375°F). Return the chicken to the oil and fry again for 60–90 seconds until the crust is deep golden brown and exceptionally crisp. Remove the chicken and place it back on the wire rack.
• Pour the prepared sesame sauce mixture into a small saucepan and bring it to a gentle simmer over medium heat. Whisk in the cornstarch slurry. Continue stirring until the sauce visibly thickens and becomes glossy (30–60 seconds). Remove the pan from the heat and immediately stir in the toasted sesame oil.
• Immediately transfer the hot, crispy chicken pieces into the saucepan. Toss quickly and thoroughly until all the chicken is coated in the sticky sauce. Garnish generously with toasted sesame seeds and thinly sliced spring onions. Serve immediately.

Nutrition Facts

Calories:600 kcal

Protein:35 g

Fat:28 g

Carbs:50 g

Fiber:2 g

Sugar:25 g

Sodium:1000 mg

Recipe Info

Category:Main Course

Cuisine:American-Chinese

Ditching the Delivery Guy: The Ultimate Sesame Chicken

Who hasn't had that craving for Chinese takeaway on a Friday night? Honestly, I used to spend a fortune on delivery.

But nothing beats making the real deal at home. Today, we are tackling the king of crispy takeout: the ultimate, mouth-watering Sesame Chicken .

This isn't just a recipe; it's the best sesame chicken recipe takeout style you will ever make. The secret? We are going for that shatteringly crisp coating that stays crunchy, even once smothered in that luscious sauce.

Mastering the Fakeaway

This is classic American-Chinese comfort food, what we affectionately call a "fakeaway" in our house. For years, my attempts at Homemade Chinese Food were a total flop.

I kept ending up with soggy chicken drenched in a weird, watery sauce. It was a disaster, you know?

Eventually, I figured out the non-negotiable step: the double fried chicken recipe . Trust me, that extra 90 seconds in the oil changes everything.

It drives out the moisture and sets that batter into beautiful, glorious armour.

Time, Effort, and the Payoff

I know what you are thinking: frying is messy and hard. Relax! This easy sesame chicken at home is totally achievable for a weeknight, or maybe a relaxed Sunday afternoon.

It takes about 65 minutes total, including the all-important marination time.

We are aiming for four generous servings here, so leftovers (if there are any!) are guaranteed. It’s listed as medium difficulty, mainly because managing the oil temperature is key.

Don't worry, I walk you through the exact temperature for both fries.

Sticky Sauce Secrets

The real magic happens when you coat those perfectly crisp pieces of chicken. We are using a dreamy, glossy sticky sesame chicken sauce recipe that is the perfect balance of sweet and tangy.

If you love a darker, richer glaze, you can swap some sugar for honey—hello, rich Honey Sesame Chicken !

We use juicy sesame chicken thighs in this recipe because they stay so moist, but breast meat works just fine too.

The flavour profile is pure comfort: sweet, salty, and wonderfully nutty from the toasted sesame oil.

Why Do This Yourself?

Why bother making it yourself? Well, for one, you control the ingredients, which means less mystery oil and way more flavour.

Secondly, nothing compares to the crunch of truly crispy sesame chicken fresh out of the pan.

This Sesame Chicken Recipe is the perfect reason to skip the delivery fee and impress everyone at the dinner table.

Ready to get this kitchen party started? Let’s check out what exactly we need for the marinade and the perfect crispy batter.

Good heavens, who doesn’t love a proper plate of sticky, crunchy Sesame Chicken ? It’s the ultimate comfort food. Honestly, stop ordering sad, soggy takeout.

We are going to make the best sesame chicken recipe takeout style right here. This is how we build the foundation for proper Homemade Chinese Food .

Nailing the Foundation: Ingredients for the Ultimate Crunch

You need to gather your basics. Making truly crispy sesame chicken is all about using the right cut and the right starch ratio. Don’t worry; we are keeping it simple.

The Chicken and That Glorious Batter Crunch

I always go for sesame chicken thighs . They have better flavour, and they are much harder to dry out. Get 680g (1.

5 lbs) of boneless chicken. Cut them into tidy 1-inch cubes. Uniform pieces cook evenly. That is crucial for our double fried chicken recipe .

For the incredible coating, the secret is cornstarch. It makes the batter shatteringly crisp. We need 60g (1/2 cup) of All-Purpose Flour and 60g (1/2 cup) of Cornstarch.

Mix them together. The rest is simple: one egg and some water. My mum always said, "If the batter looks like thin pancake mix, you've cracked it.

" That little tip saved me so many times.

Secret Sauce Weapons for the Sticky Sesame Chicken Sauce Recipe

The sauce is the star. It needs to be sweet, savoury, and glossy. This is where we create perfect Honey Sesame Chicken .

We use a mix of soy, rice vinegar, and sugar. The unexpected hero here? Ketchup! Yes, really. Just 2 tbsp (30 ml) of ketchup gives it the classic tang and colour.

We also need 80 ml (1/3 cup) of granulated sugar. I throw in 1 tbsp of packed dark brown sugar for that deep, caramelly note.

Flavour boosters are essential. A little grated fresh ginger adds zing. And please, only add the Toasted Sesame Oil right at the very end.

Heat kills its flavour. Adding it off the stove guarantees the nutty punch. This makes the perfect sticky sesame chicken sauce recipe .

Tools of the Trade: Making Easy Sesame Chicken at Home

You don't need a professional kitchen for truly easy sesame chicken at home . Most of this gear is already chilling in your cupboard.

The main piece of equipment is a deep pot or a wok for frying. But this is the most critical instruction: You must have a kitchen thermometer.

Seriously. It’s non-negotiable for safety and texture. You can't guess oil temperature.

For the first fry, aim for 170° C ( 340° F) . Then crank it up to 190° C ( 375° F) for the second.

This temperature jump guarantees crunch longevity. Also, drain your cooked chicken on a wire rack, not paper towels. Paper towels make the bottom steam and get soggy.

Don't ruin your hard work!

Get these simple things ready. We are moments away from the perfect Sesame Chicken Recipe . I promise, the effort is worth every single bite.

Making That Magic Batter: Prep for the Ultimate Crunch

Good heavens, who doesn’t love a proper plate of Sesame Chicken ? Honestly, the secret to achieving that glorious, better-than-takeout texture is all in the prep work.

This is how we nail the Homemade Chinese Food experience.

We are aiming for the best sesame chicken recipe takeout style . First things first, embrace the sesame chicken thighs . They are juicier and much more forgiving than breast meat.

Dice everything evenly. This is your essential mise en place. Uniform pieces cook at the same rate. This avoids that dreaded half-cooked, half-burnt scenario.

Safety warning time: Since we are tackling the double fried chicken recipe , we need serious heat. Make sure your chicken is relatively dry before coating it.

Remember, oil and water do not mix! Get your frying oil into a deep, heavy pot. Place your wire rack over a baking sheet ready for draining.

Organisation saves time and burns!

The Double-Fry Technique: Locking in the Crisp

This is the non-negotiable step. If you want truly crispy sesame chicken , you must double fry. The first fry cooks the chicken. The second fry makes it shatteringly crunchy.

1. Heat your oil steadily. Use a thermometer. It’s a game-changer. Aim for 170° C ( 340° F) .
2. Drop the battered chicken pieces into the oil. Do this gently and in small batches. Overcrowding drops the temperature too fast.
3. Fry the chicken for 3– 4 minutes. They should be a pale, blonde colour. Remove them quickly with a spider or slotted spoon. Place them on your wire rack. Let them chill out for about five minutes. This allows residual moisture to escape.
4. Crank the heat up! We need to hit 190° C ( 375° F) now. This higher temp is the crunch maker.
5. Return the rested chicken to the oil. Fry for only 60–90 seconds. Watch them turn deep golden brown.

That second fry? It evaporates the surface moisture. It guarantees that satisfying loud crunch when you bite into the easy sesame chicken at home .

Pro Tips for Sticky, Not Soggy, Success

I’ve had many kitchen disasters, believe me. My first attempt at a Sesame Chicken Recipe resulted in damp, sad chicken lumps. Don't be like Past Me.

First pro tip: Nail the sauce finish. When you make your sticky sesame chicken sauce recipe —whether you’ve gone full Honey Sesame Chicken or straight sugar—remove it from the heat once it thickens.

Then, and only then, stir in the toasted sesame oil. If you cook that oil for too long, you lose its amazing flavour.

Second pro tip: Serve immediately. That glorious, crunchy coating we worked so hard for? It has a lifespan of about three minutes once coated in sauce.

Toss the chicken quickly in the saucepan. Ensure it’s glossy and sticky. Then, race that plate to the table. Seriously, serve it immediately.

Don't let that crunch disappear!

Recipe Notes: Mastering Your Homemade Takeaway

Honestly, achieving that perfect crispy sesame chicken crunch at home is a huge win. Pat yourself on the back! You just made the best sesame chicken recipe takeout style .

But before we move on, let’s talk logistics. Making Homemade Chinese Food this good means you need a game plan for serving it and, dare I say, handling the leftovers.

Serving Up Success

This dish is visually stunning, so keep the plating simple. You want the deep amber colour of the chicken to pop.

I always serve this with plain steamed rice. Seriously, it's non-negotiable! The rice is the ultimate vehicle for soaking up every drop of that heavenly sticky sesame chicken sauce recipe .

To balance the meal, toss some quickly blanched broccoli or even a simple fresh cucumber salad onto the plate. It cuts through the richness perfectly.

My husband swears a crisp, cold lager is the only drink that works with this rich flavour. Who am I to argue?

How to Keep the Crunch Alive

Oh my gosh, storage is crucial if you want to avoid sad, soggy chicken. Here is my cardinal rule: Never store the coated Sesame Chicken in the sauce! That amazing texture from your double fried chicken recipe will vanish instantly.

If you have leftovers (a rare event in my house), keep the chicken and the sauce in separate airtight containers in the fridge for up to 3 days.

To reheat, don’t even look at the microwave. Pop the chicken onto a baking sheet and reheat it at 350° F ( 175° C) for about 10 minutes.

While it’s crisping up, gently warm the sauce on the hob. Toss quickly and serve immediately. It’s almost as good as day one!

Easy Swaps and Adaptations

One of the great things about making this Sesame Chicken Recipe yourself is how easy it is to tweak. For my friends who eat gluten-free, a super simple swap is using Tamari instead of traditional soy sauce, and rice flour works brilliantly in place of wheat flour for the batter.

I used juicy sesame chicken thighs for this batch, which are incredibly forgiving. If you want a little heat, try turning this into Honey Sesame Chicken with a kick! Just stir a teaspoon of Sriracha directly into the sauce mixture before you thicken it.

It adds a lovely background warmth without overwhelming the sweetness. It's truly an easy sesame chicken at home upgrade!

Quick Nutrition Snapshot

Let’s be honest: this is a celebratory dinner, not diet food. But since you made it at home, you already saved on massive amounts of mystery sodium and fat common in typical takeout.

The main benefits here are high protein, especially if you stick to white rice and load up on those greens! It’s a hearty, satisfying meal that tastes infinitely better than calling the local shop.

Go on, enjoy the spoils of your kitchen conquest! You totally crushed this.