Sesame Crispy Chicken Recipe

Prepare chicken and marinade

Trim excess fat from the chicken and cut into roughly 1.5-inch pieces. Place pieces in a medium bowl.

Add soy sauce (3 tbsp), rice wine (1 tbsp), sesame oil (1 tsp), minced garlic (1 tsp), grated ginger (1 tsp), beaten egg (1), salt (1 tsp) and black pepper (1 tsp) to the bowl. Mix thoroughly so each piece is coated. Cover and refrigerate for 20–30 minutes (minimum 15 minutes) to allow flavor to penetrate.

Make coating mix

While chicken marinates, combine flour (3 tbsp), cornstarch (3 tbsp), baking powder (1 tsp), paprika (1 tsp) and white pepper (1/2 tsp) in a shallow bowl or plate. Whisk to evenly distribute. This dry mix will give a light, crispy crust.

After marinating, remove chicken from fridge. Shake off any excess marinade (do not pat dry completely). Working in batches, dredge the pieces in the dry coating, pressing lightly so the mix adheres to all sides. Transfer coated pieces to a plate and let rest 5 minutes to set the coating.

Heat oil

Pour 2–3 cups neutral oil into a deep skillet or saucepan to reach about 1"–1.5" depth. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in 6–8 seconds. If you don't have a thermometer, maintain medium-high heat and test with one piece first.

Fry chicken in small batches (avoid crowding) for 3–4 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Adjust heat as needed so coating browns but doesn't burn. Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a baking sheet (or paper towels) to drain. Let each batch rest briefly while you fry remaining chicken.

Prepare sesame sauce

While last batch fries, whisk together honey (2 tbsp), rice vinegar (1 tbsp), soy sauce (2 tbsp), water (2 tbsp), sesame oil (1 tsp) and minced garlic (1/2 tsp) in a small saucepan. Bring to a gentle simmer over low-medium heat. Mix cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) until smooth; whisk into simmering sauce and cook 30–60 seconds until it thickens slightly. Remove from heat. Taste and adjust (add 1/2 tsp more honey for sweetness or 1/2 tsp more vinegar for tang).

Toss warm fried chicken in the saucepan with the sesame sauce (or drizzle the sauce over arranged chicken) until pieces are evenly coated. Sprinkle toasted sesame seeds (2 tbsp) and sliced green onions (2 tbsp) over the coated chicken. Serve immediately with optional lemon or lime wedges for a bright squeeze.