The 25Minute Fakeaway Crispy Sesame Chicken Triumph

The 25minute Fakeaway Crispy Sesame Chicken Triu

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Preparation time:12 Mins

Cooking time:15 Mins

Servings:4 servings

Ingredients:

• 500 g (1.1 lbs) Boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 1 Large Egg, lightly beaten
• 4 tbsp (60 ml) Light Soy Sauce (for marinade)
• 1/2 tsp Ground Black Pepper
• 1/2 cup (60 g) All-Purpose Flour
• 1/2 cup (60 g) Cornflour (Cornstarch)
• 1 tsp Baking Powder
• 1/2 tsp Fine Sea Salt
• 1/2 cup (120 ml) Neutral Cooking Oil (e.g., Vegetable, Canola, or Peanut)
• 1/4 cup (60 ml) Light Soy Sauce (for sauce)
• 1/4 cup (60 ml) Honey or Maple Syrup
• 2 tbsp (30 ml) Rice Vinegar (unseasoned)
• 1 tbsp (15 ml) Toasted Sesame Oil
• 1 tbsp Fresh Ginger, grated finely
• 2 cloves Garlic, minced finely
• 2 tsp Cornflour (cornstarch) mixed with 2 tbsp cold water (the 'slurry')
• 2 tbsp Sesame Seeds (toasted, for garnish)
• 2 Spring Onions (scallions), thinly sliced (for garnish)

Instructions:

• Dice the chicken into even 1-inch cubes. Place in a bowl and toss with 4 tbsp of light soy sauce, the beaten egg, and black pepper. Allow to sit briefly while preparing the dredge mixture.
• In a second, wide bowl, whisk together the flour, cornflour, baking powder, and salt. Pour the neutral oil into a wok or skillet to about 1/2-inch depth. Heat over medium-high heat until shimmering (around 170°C / 340°F).
• Working in small batches, lift the marinated chicken from the egg mixture and toss thoroughly into the dredge mixture until completely coated. Shake off excess coating.
• Carefully place the coated chicken pieces into the hot oil, ensuring the pan is not overcrowded. Fry for 3–4 minutes per side, flipping often, until deep golden brown and crunchy.
• Use a slotted spoon or tongs to transfer the cooked chicken to a wire rack lined with paper towels. Keep the chicken warm and quickly finish frying any remaining batches.
• If residual oil remains in the wok, remove all but 1 teaspoon. Add the minced garlic and grated ginger and sauté for 30 seconds. Pour in the soy sauce (for sauce), honey, and rice vinegar. Bring the mixture to a rapid simmer.
• Once simmering, whisk in the cornflour slurry (2 tsp cornflour mixed with 2 tbsp cold water). Continue stirring constantly for 30–60 seconds until the sauce rapidly thickens to a glossy, syrupy consistency. Remove from the heat and stir in the toasted sesame oil.
• Return the crispy chicken to the wok and quickly toss to coat evenly in the glossy sesame sauce (toss for less than 30 seconds to maintain crunch). Transfer immediately to a serving dish, and sprinkle generously with toasted sesame seeds and sliced spring onions. Serve hot.

Nutrition Facts

Calories:500 kcal

Protein:35 g

Fat:20 g

Carbs:45 g

Sugar:18 g

Sodium:850 mg

Recipe Info

Category:Main Course, Dinner, Fakeaway

Cuisine:Chinese

Ready for a Proper Fakeaway? Stop Waiting and Start Cooking!

Have you ever stared at the clock, waiting for the delivery driver, when all you wanted was that crispy, sweet, nutty flavour right now ? Honestly, that impatience is why I perfected this dish.

This Easy Crispy Sesame Chicken Recipe is my answer to the Friday night takeaway dilemma. Who needs an hour-long wait when you can whip up restaurant-quality food yourself?

Why This Is Your New Weeknight Hero

We’re cutting the wait time in half with this absolute winner. This is a true Quick sesame chicken recipe 25 minutes from start to finish.

I’m serious! I spent ages trying to get that perfect balance of crunch and sticky sauce, and finally nailed it.

This recipe isn't just fast; it delivers a beautiful, satisfying crunch every single time. It’s the ultimate solution for a super fast Weeknight sesame chicken dinner .

The Secret to the Shattering Crunch

Soggy chicken is a culinary nightmare, you know? The secret to those gorgeous little Garlic ginger sesame chicken cubes being shatteringly crispy lies in the coating.

We use a special Crispy chicken dredging technique focusing heavily on cornflour and a touch of baking powder. This crucial combination gives us that amazing, light, airy shell.

This incredible Cornflour crispy coating for chicken is the reason this dish works so well. We keep things simple using an Easy shallow fried sesame chicken approach; no need for a messy deep fryer!

All About That Sticky Sauce

But what good is crunchy chicken without a cracking sauce? This recipe features the most glorious, glossy Sweet and savory sesame chicken sauce .

It uses honey to create a stunning glaze that is totally irresistible. When you toss the fresh, hot chicken straight into the wok, you get the most gorgeous, Sticky honey sesame chicken fakeaway .

It is pure perfection.

Making Homemade Chinese takeaway recipes means you get total control over the flavour and ingredients. This recipe serves four hungry people, maybe even five if you fill out the plate with rice and some greens.

And hey, if you are watching the oil, I’ve included notes for a great Baked or air fryer sesame chicken option too.

You still get brilliant flavour, guaranteed!

Getting the Kit and the Cubes Right

Okay, let's get serious about dinner. We are making the quickest, best Homemade Chinese takeaway recipes ever. This is the ultimate Weeknight sesame chicken dinner .

Forget ordering out. For this Easy Crispy Sesame Chicken Recipe , the ingredients are super simple.

I’m talking about maximising flavour while keeping the washing up minimal. That’s the dream, right?

The Chicken and the Crunch Secret

We start with the star: the chicken. Grab 500 g (1.1 lbs) of breast or thigh. I always opt for thigh now.

It stays so much juicier. Cut it into neat, even Garlic ginger sesame chicken cubes . Even sizing means even cooking.

Marinate that quickly in egg and a bit of soy sauce.

Now, the crunch. This is the secret sauce before the actual sauce. We are building the Cornflour crispy coating for chicken .

You need 1/2 cup (60 g) of cornflour, mixed with the same amount of plain flour. And listen closely: add 1 tsp of baking powder.

Oh my gosh, that baking powder is magic! It gives that perfect puffy exterior. This is essential for a great Crispy chicken dredging technique .

It's honestly a game changer.

Essential Flavour Enhancers

The sauce is why we are here. We need that perfect Sweet and savory sesame chicken sauce .

You're aiming for that proper Sticky honey sesame chicken fakeaway vibe. We need 1/4 cup (60 ml) of honey, or maple syrup if you prefer.

Then you need fresh aromatics. Grate 1 tbsp of fresh ginger. Mince 2 cloves of garlic. Don’t use that stuff in a jar! It just doesn't taste the same.

I learned that the hard way after a very bland attempt years ago. Always use fresh.

A splash of good toasted sesame oil finishes it off. This tiny bit adds massive depth. If you don't have rice vinegar, you can substitute white wine vinegar. Just use slightly less.

Kit Check: Quick and Easy Frying

You don't need professional chef gear here. This is designed to be a Quick sesame chicken recipe 25 minutes .

A heavy-bottomed pan or a large wok is key. We are doing Easy shallow fried sesame chicken , not deep-fat frying.

This pan needs to hold the heat steady. Keep your oil depth to about a half-inch. That’s about 120 ml of neutral oil.

The only other critical bit of kit? A wire rack. Seriously. When you pull the crunchy chicken out of the oil, drain it on a wire rack, not paper towels.

Paper towels steam the underside. The rack allows air to circulate. It keeps your chicken beautifully crisp until the very last second before you toss it.

If you’re going for the healthier Baked or air fryer sesame chicken option, the rack is still your friend!

We keep the technique simple. Maximum flavor, minimum fuss. Bob’s your uncle, dinner is served!

Ditch the Delivery: Getting Your Fakeaway Sorted in 25 Minutes Flat

Right, listen up, because this is how we execute the Quick sesame chicken recipe 25 minutes without breaking a sweat.

Forget the faff. We are aiming for pure, glorious crunch. This is the ultimate Weeknight sesame chicken dinner , mate.

The Great Prep Race: Organisation is Everything

Honestly, the secret to hitting that twenty-five minute window is mise en place . That's French for "everything in its place." We don't have time to hunt for ingredients!

First, get your chicken cut into tidy Garlic ginger sesame chicken cubes . Toss those pieces straight into the egg and soy marinade.

While they sit, mix your dry dredge. This needs to be perfect: flour, salt, and heaps of cornflour . The cornflour is the MVP here.

It gives us that famous, shatteringly crispy chicken dredging technique .

Safety first, though! You’re going to be using hot oil for this Easy shallow fried sesame chicken . Make sure your wok handle is tucked away. No accidents allowed on Friday night!

The Crispy Crunch Method

We’re not deep-frying here, just shallow-frying. It’s faster, less messy, and still gives amazing results. This is the heart of the Easy Crispy Sesame Chicken Recipe .

1. Dredge Power: Get those marinated chicken cubes coated completely in that flour/cornflour mix. Shake off the excess.
2. Heat Check: Pour about half a cup of neutral oil into your wok. Heat it to about 170° C ( 340° F) . If you don't have a thermometer, drop a tiny pinch of the dredge mix in. If it immediately sizzles vigorously, you are ready.
3. Fry in Batches: Carefully place the chicken into the hot oil. Never overcrowd the pan ! Overcrowding drops the temperature, and you end up steaming the chicken, not frying it. I learned that the hard way; my first attempts were pure soggy disappointment.
4. Golden Goal: Fry each batch for about 3– 4 minutes per side , flipping until they are deep golden brown.
5. Sauce Simmer: While the last batch is frying, use a separate small pan to whip up the Sweet and savory sesame chicken sauce . Toss in the aromatics (ginger and garlic) quickly. Add the soy, honey, and vinegar. Bring it to a simmer, then hit it with the cornflour slurry to make it thick and shiny.

Pro Tips for the Ultimate Fakeaway

You want that shiny, sticky honey sesame chicken fakeaway finish, right?

The key is speed at the end. Once the sauce thickens, pull it off the heat immediately. Stir in your toasted sesame oil.

Return all the crispy chicken to the wok and toss it gently for maybe 30 seconds . That’s it! You want it coated, but you don't want the crunch to die.

If you are trying to be super healthy, you can definitely try the Baked or air fryer sesame chicken option.

Spray the dredged pieces heavily with oil and cook them. You lose a tiny bit of the crunch, but it's still absolutely delicious.

Honestly, this is one of the best Homemade Chinese takeaway recipes going. Serve it up quick, piping hot, and enjoy that crispy coating! It’s ready before the rice is even done.

The Secret Sauce of Success: Mastering Your Crispy Chicken Dinner

Okay, so you've nailed the cooking part of this Easy Crispy Sesame Chicken Recipe . Honestly, the flavour payoff for a Quick sesame chicken recipe 25 minutes is ridiculous.

But hang on! We can't stop there. A good cook knows serving and storing are half the battle. These little notes will make sure your Homemade Chinese takeaway recipes attempts are always a triumph.

Serving It Up: Making It Look the Business

Presentation matters, right? This isn't just a basic Weeknight sesame chicken dinner ; it's a showstopper. I usually serve these sticky Garlic ginger sesame chicken cubes piled high over plain, fluffy white rice.

It lets that gorgeous, glistening Sweet and savory sesame chicken sauce truly shine.

For greens, quick-steamed tenderstem broccoli or asparagus are perfect. I toss them with a tiny splash of sesame oil at the end.

They give a satisfying crunch and freshness against the rich, sweet chicken. Honestly, finishing the plate with a sprinkle of extra sesame seeds is just chef's kiss .

Serve it with a crisp, cold lager, and Bob’s your uncle—instant Friday night victory.

Storage and Salvage: Keeping the Crunch

The biggest challenge with any takeaway fakeaway? Saving leftovers! If you miraculously manage to have any, listen closely: keep the chicken and the sauce separate. This is vital.

Why? Because that brilliant Cornflour crispy coating for chicken turns soggy fast once it touches the sauce. Store the plain, cooked chicken in the fridge for up to 3 days .

To reheat, don’t use the microwave. I repeat, please don't! The best way to regain that crispiness is the oven or air fryer.

Pop the pieces onto a tray and heat at 180° C ( 350° F) for 5– 7 minutes. Toss in fresh, warm sauce just before serving.

Smart Swaps: Making It Yours

We all love the original Sticky honey sesame chicken fakeaway , but sometimes you need options.

If you want a lighter meal without the oil, try the Baked or air fryer sesame chicken method. You’ll spray the dredged chicken liberally with oil spray before cooking it.

You lose about 10% of the maximum crunch, but you lose a lot of fat too. Win-win!

Need a dietary adaptation? If you’re avoiding gluten, swap standard soy sauce for Tamari—it works perfectly in the sauce and the marinade.

If you’re worried about the amount of sugar, you can reduce the honey by a third. Because you’re making it at home, you are totally in control.

The Crunch Benefits: Quick Nutrition

Okay, let's talk health briefly. This is Easy shallow fried sesame chicken , but remember, you control the frying oil and the sugar in the sauce! This dish is packed with lean protein, which is brilliant for sustained energy.

Plus, using fresh ginger and garlic adds a great nutritional punch and fantastic flavour depth. Seriously, mastering the Crispy chicken dredging technique means you never need to pay delivery fees again.

This recipe is a life-saver on busy nights. Go on, give it a go. You’ve got this!