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Fixing 1 Sticky Sesame Chicken Recipe Disaster

Sticky Sesame Chicken
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Make this Sticky Sesame Chicken at home for a quick, sweet, and savory Asian-inspired meal that tastes better than takeout. We fixed the flawed recipes so you get perfect, tender chicken with a glossy glaze every time.

Ingredients

Scale
  • 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/4 cup Soy sauce (low sodium)
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Garlic powder
  • 1/4 cup Cornstarch
  • 2 tablespoons Vegetable oil
  • 1/2 cup Honey
  • 1/4 cup Brown sugar, packed
  • 3 tablespoons Soy sauce (low sodium)
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Sesame oil
  • 1 teaspoon Sriracha (optional, for heat)
  • 2 tablespoons Water
  • 1 teaspoon Cornstarch
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. In a medium bowl, combine the chicken pieces with 1/4 cup soy sauce, 1 tablespoon rice vinegar, ground ginger, and garlic powder. Marinate for 10 minutes.
  2. In a separate bowl, toss the marinated chicken with 1/4 cup cornstarch until fully coated. Shake off any excess.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid crowding. Cook until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken and set aside.
  4. To make the sauce, combine honey, brown sugar, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, sesame oil, and sriracha (if using) in the same skillet. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. In a small cup, whisk together 2 tablespoons water and 1 teaspoon cornstarch to create a slurry. Pour the slurry into the simmering sauce and stir constantly until the sauce thickens and becomes glossy, about 1 minute.
  6. Return the cooked chicken to the skillet. Toss quickly to coat all the pieces evenly in the sticky sesame glaze.
  7. Remove from heat. Garnish generously with sesame seeds and sliced green onions before serving immediately over rice.

Notes

  • We prefer using chicken thighs for maximum tenderness in this recipe.
  • If you like a thinner glaze, reduce the cornstarch in the sauce by 1/2 teaspoon.
  • For extra crispness, you can briefly deep-fry the coated chicken instead of pan-frying.

Nutrition

Find it online: https://savorandpin.com/sticky-sesame-chicken-better-than-takeout/