📝 About This Recipe
This recipe delivers that iconic, glossy, and irresistibly crunchy Chinese-American takeout experience right in your own kitchen. Succulent chunks of chicken thigh are double-dredged for maximum crunch and tossed in a velvety, honey-infused soy glaze that perfectly balances sweet and savory notes. Topped with a generous dusting of toasted sesame seeds, it’s a high-heat, high-flavor dish that rivals your favorite express-style bistro.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 tablespoon Soy sauce (light or all-purpose)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon White pepper (ground)
- 1 Egg (large, lightly beaten)
The Crispy Coating
- 1/2 cup Cornstarch
- 1/4 cup All-purpose flour
- 1/2 teaspoon Baking powder (for extra lift and crunch)
- 2 cups Vegetable oil (for shallow frying)
The Signature Sesame Sauce
- 1/4 cup Honey (clover or wildflower)
- 2 tablespoons Brown sugar (packed)
- 2 tablespoons Ketchup (for color and tang)
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Toasted sesame oil
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Cornstarch slurry (mixed with 1 tbsp water)
Garnish
- 2 tablespoons Toasted sesame seeds
- 2 stalks Green onions (thinly sliced on a bias)
👨🍳 Instructions
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1
In a medium bowl, combine the chicken pieces with the soy sauce, Shaoxing wine, white pepper, and beaten egg. Toss well and let marinate for at least 15 minutes.
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2
In a separate shallow dish, whisk together the cornstarch, flour, and baking powder until well combined.
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3
In a small jug or bowl, whisk together the honey, brown sugar, ketchup, soy sauce, rice vinegar, and sesame oil. Set this sauce base aside.
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4
Dredge each piece of marinated chicken into the flour mixture, pressing firmly so the coating adheres. Shake off any excess and place on a wire rack.
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5
Heat 2 cups of vegetable oil in a wok or heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
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6
Carefully add the chicken in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes until the chicken is golden brown and cooked through.
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7
Remove the chicken with a slotted spoon and drain on paper towels or a clean wire rack to maintain crispness.
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8
Wipe out the wok or use a clean large skillet. Add one tablespoon of oil over medium heat and sauté the minced garlic and grated ginger for 30 seconds until fragrant.
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9
Pour in the prepared sauce mixture. Bring to a gentle simmer, stirring constantly.
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10
Whisk in the cornstarch slurry and continue to simmer for 1-2 minutes until the sauce thickens into a glossy glaze that coats the back of a spoon.
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11
Add the fried chicken pieces back into the wok. Toss rapidly over high heat for 30-60 seconds to ensure every piece is thoroughly coated in the sticky glaze.
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12
Immediately remove from heat and sprinkle with the toasted sesame seeds and sliced green onions. Serve piping hot.
💡 Chef's Tips
For the ultimate crunch, use chicken thighs rather than breasts; the higher fat content keeps the meat juicy under high heat. Don't skip the baking powder—it reacts with the heat to create tiny air bubbles in the crust, making it much lighter. If you want 'Extra Crispy' chicken, double-fry the pieces: fry once at 325°F, let rest for 2 minutes, then fry again at 375°F for 1 minute. Ensure your sauce is bubbling and thickened before adding the chicken back in; adding chicken to a cold sauce will make the coating soggy. Toasted sesame seeds provide a much deeper nutty flavor than raw ones; toast them in a dry pan for 2 minutes if they aren't pre-toasted.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or aromatic vegetable fried rice. Pair with steamed broccoli or snap peas to balance the sweetness of the glaze. Add a drizzle of chili oil or Sriracha if you prefer a 'Sweet & Spicy' kick. A crisp, cold lager or a chilled Riesling complements the savory-sweet profile perfectly. For a low-carb option, serve inside large butter lettuce cups with shredded carrots.