Crispy chicken with sesame is a dish I find myself making again and again. It hits all the right notes – savory, crunchy, and just a little bit sweet.
It’s perfect for a weeknight dinner when you want something satisfying but don’t have a ton of time, or even as a fun appetizer for a get-together.
What makes this recipe special is the incredible texture contrast. The chicken is super crispy on the outside, while the inside stays juicy and tender. And the sesame seeds add a wonderful nutty flavor and extra crunch.
Recipe Overview: Crispy Sesame Chicken
This dish is all about that irresistible combination of crispy fried chicken and a flavorful sesame coating.
The chicken pieces are coated in a simple batter, then fried to golden perfection. A quick toss with sesame seeds at the end adds a lovely toasty aroma and flavor.
It’s really a simple process that delivers big on taste and texture.
I love serving this chicken with steamed rice and some stir-fried veggies for a complete meal. It also works great with noodles or even in a salad.
Detailed Ingredients for Crispy Chicken with Sesame
Here’s what you’ll need to make this crispy sesame chicken:
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. I prefer thighs for extra juiciness, but breast works great too.
- Soy Sauce: 2 tablespoons. This adds umami and saltiness to the chicken. You could use tamari as a gluten-free alternative.
- Cornstarch: 1/4 cup. This is key for that crispy coating!
- All-Purpose Flour: 1/4 cup. Combined with the cornstarch, it creates a light and crispy batter.
- Eggs: 2 large eggs, lightly beaten. This helps the batter stick to the chicken.
- Salt: 1 teaspoon.
- Black Pepper: 1/2 teaspoon.
- Garlic Powder: 1 teaspoon. Adds a savory flavor to the chicken. You can adjust the amount to your liking.
- Vegetable Oil: For frying. You’ll need enough to fill your pan about 1/2 inch deep. Canola oil or peanut oil also work well.
- Sesame Seeds: 2 tablespoons. These are for the final flourish, adding a nutty flavor and crunch. I like using toasted sesame seeds for extra flavor.
If you don’t have cornstarch on hand, potato starch can be a decent substitute.
Step-by-Step Instructions: Making Perfect Crispy Chicken
- Prepare the Chicken: In a medium bowl, combine the chicken pieces with soy sauce. Stir to coat evenly, and let it sit for about 10 minutes. This helps the chicken absorb the flavor.
- Create the Batter: In a separate shallow dish, whisk together the cornstarch, flour, salt, pepper, and garlic powder. In another shallow dish, beat the eggs.
- Coat the Chicken: Dip each piece of chicken into the beaten eggs, letting any excess drip off. Then, dredge the chicken in the flour mixture, pressing gently to make sure it’s fully coated. The double coating is what gives it that extra crispiness.
- Fry the Chicken: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. You’ll know it’s ready when a small piece of batter dropped in sizzles immediately. Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding the pan.
- Cook Until Golden: Fry the chicken for about 5-7 minutes per side, until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
- Add the sesame flavor: Sprinkle the sesame seeds over the hot, crispy chicken.
Variations & Tips for Crispy Chicken
- Spice it Up: Add a pinch of red pepper flakes to the flour mixture for a little heat.
- Make it Ahead: You can prepare the chicken up to the coating stage and keep it refrigerated until you’re ready to fry.
- Storage: Leftover crispy chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat and maintain some crispiness, it’s best to use an oven or toaster oven. Reheat at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also use an air fryer.
- Serving Suggestions: Serve with your favorite dipping sauce, such as sweet chili sauce, honey mustard, or a simple mixture of soy sauce and rice vinegar. It’s great with rice, noodles, or a fresh salad.
Key Details:
- Prep time: 20 minutes
- Cook time: 15-20 minutes
- Total time: 35-40 minutes
- Servings: 4-6 servings
- Equipment you’ll need: Large skillet or Dutch oven, shallow dishes, mixing bowls, slotted spoon.
Crispy Chicken with Sesame
Crispy chicken with sesame is a dish I find myself making again and again. It hits all the right notes – savory, crunchy, and just a little bit sweet.
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Vegetable oil for frying
- 2 tablespoons sesame seeds
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce. Stir to coat evenly, and let it sit for about 10 minutes.
- In a separate shallow dish, whisk together the cornstarch, flour, salt, pepper, and garlic powder. In another shallow dish, beat the eggs.
- Dip each piece of chicken into the beaten eggs, letting any excess drip off. Then, dredge the chicken in the flour mixture, pressing gently to make sure it's fully coated.
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding the pan.
- Fry the chicken for about 5-7 minutes per side, until it's golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
- Sprinkle the sesame seeds over the hot, crispy chicken.