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To make crispy sesame chicken, gather these simple ingredients: - 1 lb (450g) chicken breast, cut into bite-sized pieces - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper, to taste - Oil for frying (preferably vegetable or canola) These main ingredients create the base for a juicy chicken with a crunchy coating. For the sweet and sticky honey sauce, you will need: - 1/4 cup honey - 2 tablespoons low-sodium soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil This sauce adds a delightful flavor that pairs perfectly with the chicken. To elevate your dish, consider these garnishes: - 2 tablespoons toasted sesame seeds - 2 green onions, finely sliced These garnishes not only add flavor but also make the dish look beautiful. {{ingredient_image_2}} First, gather your chicken breast. Cut it into bite-sized pieces. Place the pieces in a medium bowl. Pour in 1 cup of buttermilk, making sure all the chicken is covered. Cover the bowl with plastic wrap. Refrigerate for at least 30 minutes. You can let it sit for up to 2 hours. This step keeps the chicken tender and juicy. While the chicken marinates, you can prepare the coating. In a large mixing bowl, add 1 cup of all-purpose flour. Then, add 1/2 cup of cornstarch, 1 teaspoon of baking powder, and 1 teaspoon of garlic powder. Next, add 1 teaspoon of ginger powder, salt, and pepper to taste. Whisk the dry ingredients well until they are evenly mixed. This mixture will give your chicken that crispy texture we love. Now, it’s time to fry the chicken. Heat oil in a deep skillet or wok to about 350°F (175°C). Pour in enough oil to make it about 2 inches deep. Once hot, take the marinated chicken out of the fridge. Let any extra buttermilk drip off. Dredge each piece in the flour mixture, pressing lightly for an even coat. Carefully place the coated chicken in the hot oil. Fry in batches for 4-5 minutes until golden brown and crispy. Use a slotted spoon to transfer the chicken to a plate lined with paper towels. This helps drain excess oil and leaves you with perfectly crispy chicken. To get the best crispiness, start with marinating the chicken in buttermilk. This step adds moisture and flavor. It also tenderizes the meat. After marinating, coat the chicken well in the flour mixture. Make sure to press the coating onto the chicken. This helps it stick better while frying. Fry at a steady temperature of 350°F (175°C) for even cooking. If the oil is too hot, the outside burns before the inside cooks. If it’s too cool, the chicken absorbs oil and gets soggy. I recommend frying in small batches. This keeps the oil hot and the chicken crispy. You can also try using a deep fryer if you have one. It maintains a steady temperature. Another option is to bake the chicken after coating it. Spray the coated pieces with cooking oil and bake at 400°F (200°C) for about 20-25 minutes. This method is healthier and still gives a nice crunch. Serve the crispy sesame chicken on a large platter for a nice presentation. Drizzle extra honey sauce on top for added flavor. Garnish with toasted sesame seeds and sliced green onions. This not only adds taste but also color. Pair it with steamed rice or stir-fried vegetables for a complete meal. You can also offer some extra sauce on the side for dipping. This makes it fun for everyone to enjoy! Pro Tips Marinate for Maximum Flavor: Allowing the chicken to marinate in buttermilk for at least 30 minutes not only tenderizes the meat but also infuses it with flavor, making every bite deliciously juicy. Double Fry for Extra Crispiness: For an even crispier texture, consider frying the chicken twice. After the first fry, let it rest for a few minutes, then fry again until golden brown. Control Oil Temperature: Use a thermometer to ensure the oil is at the right temperature (350°F or 175°C) before frying. This prevents the chicken from absorbing too much oil and becoming greasy. Customize the Sauce: Feel free to tweak the honey sauce by adding spices like chili flakes for heat or citrus zest for brightness. This allows you to create a flavor profile that suits your taste. {{image_4}} You can change the honey sauce to suit your taste. Try using teriyaki sauce for a sweet and salty twist. If you want some heat, mix in sriracha or chili paste. For a tangy flavor, use orange juice or pineapple juice instead of honey. Each sauce will give your crispy chicken a unique taste. If you prefer, use chicken thighs instead of breasts. Thighs are juicier and add more flavor. You can also use shrimp or tofu for a different protein. Both options work great with the same coating and sauce. Just adjust cooking times accordingly. To make this dish healthier, consider baking the chicken instead of frying. Coat the chicken with the same mixture, then bake at 400°F (200°C) for about 20 minutes. You can also use whole wheat flour instead of all-purpose flour. For a lighter sauce, mix honey with a bit of water or use a sugar substitute. These changes keep the flavor while reducing calories. Once you finish your crispy sesame chicken, let it cool. Place leftovers in an airtight container. This keeps the chicken fresh for about 3 days in the fridge. If you want to keep it longer, freezing is a good option. To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Bake for about 10-15 minutes. This method helps restore the crispiness. If you're in a hurry, you can use a microwave, but the chicken may lose some crunch. To freeze the chicken, ensure it’s completely cooled. Use a freezer-safe container or bag. Label it with the date. You can freeze it for up to 2 months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps it flavorful and safe. Yes, you can use chicken thighs. Thighs are juicier and more flavorful. They stay tender when cooked. If you prefer dark meat, thighs are a great choice. Just cut them into bite-sized pieces like the breasts. If you don't have buttermilk, you can make a simple substitute. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This mix will give you a similar tangy flavor. You can also use plain yogurt or sour cream, thinned with a bit of milk. Yes, you can make this dish gluten-free easily. Use gluten-free flour instead of all-purpose flour. You can also swap cornstarch for a gluten-free blend. Just be sure to check labels on all sauces. This way, you can enjoy crispy sesame chicken without worry. Crispy sesame chicken is easy to make with the right ingredients and steps. You learned how to marinate chicken, prepare a tasty honey sauce, and achieve that perfect crispiness. Tips on cooking and serving can help you elevate this dish. Don't forget the fun variations and proper storage. You can enjoy this meal today and later! I hope you feel ready to try it yourself.

Crispy Sesame Chicken with Honey Sauce

A deliciously crispy chicken dish coated in a sweet honey sauce, garnished with sesame seeds and green onions.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • to taste salt and pepper
  • as needed oil for frying
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 green onions, finely sliced for garnish

Instructions
 

  • In a medium bowl, submerge the chicken pieces in buttermilk. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  • In another mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, ginger powder, salt, and pepper until evenly blended.
  • In a deep skillet or wok, pour in oil to a depth of about 2 inches and heat over medium-high until it reaches approximately 350°F (175°C).
  • Remove the chicken pieces from the buttermilk, allowing excess to drip back. Dredge each piece in the prepared flour mixture.
  • Carefully place the coated chicken pieces into the hot oil and fry for 4-5 minutes until golden brown. Transfer to a plate lined with paper towels.
  • In a small saucepan, mix together the honey, soy sauce, rice vinegar, and sesame oil. Heat over low heat, stirring continuously until well combined.
  • In a large mixing bowl, combine the fried chicken with the honey sauce, drizzling it evenly and gently tossing until coated.
  • Sprinkle toasted sesame seeds over the chicken and garnish with finely sliced green onions.

Notes

Serve on a large platter with extra honey sauce drizzled on top.
Keyword chicken, fried chicken, honey sauce, sesame