Forget delivery, forget soggy chicken – Esty’s fakeout sesame chicken stays crisp and saucy for hours.
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Preheat a few inches of oil in a large skillet.
Combine all batter ingredients in a bowl and stir until smooth.
Add the chicken and mix to coat thoroughly.
Carefully, add chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry until crispy, about five minutes. Remove, set aside, and repeat with the rest of the chicken.
Optional, but highly recommended: fry the chicken again for another minute or so over high heat for maximum crispiness. Set aside.
Meanwhile prepare the sauce. In another large skillet, combine honey, soy sauce, ketchup, brown sugar, rice vinegar, mirin, sesame oil and garlic cubes over medium heat. Simmer for a few minutes, then stir in the cornstarch and water mixture and continue to simmer until thickened.
Add the fried chicken pieces and gently toss to coat on all sides. Sprinkle sesame seeds and enjoy with steamed rice and broccoli.
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Great flavor. There isnt a crunch, but rather a tough exterior. Followed the recipe to the T.
So glad you enjoyed the flavor! A tough rather than crispy coating can sometimes happen if the oil temperature is too low, the batter is coating the chicken too thickly, or the chicken cooks for a little too long. For best results, make sure the oil is fully heated to around 350–375°F before frying, let any excess batter drip off the chicken, and avoid overcrowding the pan. You can also try the optional quick second fry in the recipe to give the chicken an extra-crispy exterior. Hope this helps!
Delicious
So this is the second time I’m making this. The first time I baked it and it came out great. This time I tried to fry it and it was a disaster. The chicken batter was sticking to my pan. What did I do wrong
Hi, what’s the baking instructions?
How long are you frying it?
Around 5 min