This Sesame chicken recipe is a copycat version of the classic Chinese-American dish that features crispy fried chicken pieces coated in a sweet and tangy sauce. It takes less than 10 minutes to make.
In a mixing bowl, add the chicken, salt, pepper, soy sauce, and cornstarch. Let everything sit for 10 minutes.
Add the cornstarch onto a flat surface and dust both sides of the chicken with cornstarch.
In a mixing bowl, whisk together the flour, baking powder, cold water, and egg until a batter remains.
Add 1-2 inches of oil to a large saucepan and place over medium heat. Moving quickly, dredge the chicken in the batter. In batches, cook portions of the battered chicken until golden brown.
Add the honey, corn syrup, and soy sauce to a small saucepan or skillet. Once it bubbles, add the sesame oil and whisk together. Let everything simmer until it has thickened.
Add the chicken to the pan and toss together until all the chicken is covered.
Sprinkle with sesame seeds and finely sliced green onions.
Notes
TO STORE: Refrigerate sesame chicken within 2 hours after cooking it. Stored in an airtight container, sesame chicken will keep well for 3 to 4 days.TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.TO REHEAT: You can reheat sesame chicken in a skillet or in the microwave. But if you want to restore the crispiness of the chicken bits, reheat them in the oven or in the air fryer.