Description
A Chinese-American classic with golden-fried chicken pieces coated in a sweet, savory glaze infused with sesame oil. This double-coated recipe delivers a crunchy exterior and sticky aromatic sauce, perfect for family dinners or quick weeknight meals. Customize it with halal chicken and ensure no alcohol content for a globally friendly dish.
Ingredients
1 1/2 pounds boneless chicken thighs, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup water
4 tbsp sesame oil
1/2 cup rice vinegar
1/4 cup honey
1/2 cup ketchup
2 tbsp light soy sauce
1 tbsp minced garlic
1 tbsp grated ginger
2 tbsp toasted sesame seeds, plus extra for garnish
1/4 tsp salt
Instructions
Mix flour, cornstarch, salt, and 1 tbsp sesame oil in a bowl for coating
Dip chicken into egg mixture and water, then press into the dry coating
Chill the coated chicken in the refrigerator for 10-15 minutes
Fry in hot oil (375°F/190°C) until golden and crispy (about 4-5 minutes per batch)
In a saucepan, combine rice vinegar, honey, ketchup, soy sauce, garlic, ginger, and 2 tbsp sesame oil
Bring to a simmer, reduce to low heat, and cook until thickened
Drizzle the sauce over the fried chicken and toss until evenly coated
Sprinkle with toasted sesame seeds and serve immediately
Notes
Chilling the chicken before frying ensures an extra crisp coating
Use a deep fry thermometer to maintain optimal oil temperature
Adjust honey and soy sauce quantities to control sweetness/savoriness
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in a 350°F (175°C) oven for 10 minutes to restore crispiness
- Prep Time: 15
- Cook Time: 15
- Category: Meals
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: one serving
- Calories: 420
- Sugar: 12g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg