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- 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 (vegetable or canola) - 2 tablespoons sesame seeds (toasted) - 1/4 cup honey - 2 tablespoons soy sauce (low sodium) - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 green onions, sliced for garnish - Deep skillet or wok for frying - Mixing bowls for marinating and coating - Slotted spoon for transferring chicken - Small saucepan for honey sauce - Paper towels for draining excess oil {{ingredient_image_1}} Start by taking your chicken breast. Cut it into small, bite-sized pieces. Place the chicken in a bowl and pour in 1 cup of buttermilk. This helps the chicken stay juicy and tender. Cover the bowl and let it marinate in the fridge for at least 30 minutes. You can also let it sit for up to 2 hours for extra flavor. Grab another bowl for the coating. Combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of garlic powder, and 1 teaspoon of ginger powder. Season with salt and pepper to taste. Mix everything well until you don’t see any lumps. This coating will make the chicken crispy and delicious. Now, heat about 2 inches of vegetable or canola oil in a deep skillet or wok. Aim for a temperature of around 350°F (175°C). While the oil heats, take the marinated chicken out of the fridge. Let the excess buttermilk drip off. Dredge each piece of chicken in the flour mixture. Press lightly to make sure each piece is coated well. Carefully add the chicken to the hot oil in small batches. Fry for about 4-5 minutes, or until golden brown and crispy. Use a slotted spoon to remove the chicken and place it on a plate lined with paper towels. This helps drain extra oil. While the chicken fries, you can make the honey sauce. In a small saucepan, mix together 1/4 cup of honey, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Heat it over low heat. Stir until everything is well combined and warmed through, which takes about 3-5 minutes. Now you’re ready to bring it all together! To get the best crispy texture, start by marinating the chicken in buttermilk. This step makes the chicken tender and juicy. After marinating, coat the chicken in a mix of flour and cornstarch. The cornstarch adds extra crunch. When frying, keep the oil hot. If the oil is too cool, the chicken will become soggy. Fry in small batches for even cooking. This way, each piece gets golden and crispy. Choose oils with high smoke points for frying. I recommend using vegetable or canola oil. These oils handle heat well. They won’t burn easily and help achieve that perfect crisp. Avoid using olive oil as it burns faster. Always check the oil temperature before adding the chicken. A good temperature is around 350°F (175°C). Serve your crispy sesame chicken on a large platter. Drizzle extra honey sauce on top for added flavor. Sprinkle toasted sesame seeds over the chicken for a nice crunch. Add sliced green onions for a fresh look and taste. For a complete meal, pair it with steamed rice or a fresh salad. Your guests will love the vibrant presentation! Pro Tips Marination is Key: Allowing the chicken to marinate in buttermilk not only tenderizes the meat but also adds flavor. For best results, marinate for at least 2 hours or overnight if possible. Achieve Ultimate Crispiness: For an extra crispy coating, double-dip the chicken pieces. After the first coating, dip them back into the buttermilk and then into the flour mixture again before frying. Monitor Oil Temperature: Use a thermometer to keep the oil at the right temperature (around 350°F / 175°C). If the oil is too hot, the chicken will burn on the outside and remain raw inside; too cold and the chicken will absorb excess oil. Customize the Sauce: Feel free to adjust the sweetness or saltiness of the honey sauce by adding more honey or soy sauce to suit your taste. A splash of chili sauce can also add a nice kick! {{image_2}} You can swap chicken breast for chicken thighs. Thighs add more flavor and stay juicy. If you want a meatless option, try firm tofu. Press it to remove water, then cut it into cubes. You can change the honey sauce to suit your taste. Add more soy sauce for a saltier kick. If you like heat, mix in a bit of sriracha or chili flakes. For a fruity twist, try adding orange or lime juice. This brightens the flavor and adds depth. Crispy sesame chicken shines with different sides. Serve it with steamed rice or fried rice for a classic touch. You can also pair it with stir-fried vegetables for a fresh crunch. If you want something lighter, a simple salad works well too. You can store leftover crispy sesame chicken in an airtight container. Make sure it cools down first. Place it in the fridge. It will last for about three days. For best taste, eat it fresh. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes, until it gets crispy again. You can also use a microwave but it might turn soggy. Yes, you can freeze crispy sesame chicken! Place the cooled chicken in a freezer-safe bag. Remove as much air as possible. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. You can use plain yogurt or milk mixed with vinegar. To make a cup, add a tablespoon of vinegar to regular milk. Let it sit for five minutes. This mix gives a similar tang and helps the chicken stay juicy. To make the chicken extra crispy, use a mix of flour and cornstarch. The cornstarch helps create a light, crunchy coating. Make sure the oil is hot enough before frying. If it's too cool, the chicken can turn soggy. Fry in small batches to keep the heat steady. Yes, you can bake the chicken! Preheat the oven to 400°F (200°C). Place the coated chicken on a baking sheet. Spray lightly with oil to help it crisp up. Bake for 20-25 minutes, flipping halfway. The chicken won't be as crispy but will still taste great. You can keep the honey sauce in the fridge for up to two weeks. Store it in a clean jar with a lid. Just give it a stir before using. If it gets too thick, warm it slightly to make it easy to drizzle over your chicken. In this post, we explored making crispy sesame chicken. I covered the main ingredients, cooking tools, and detailed steps needed to achieve that perfect crunch. We also shared tips for the best results and alternatives for flavor and health preferences. Remember, the key is in the marination and frying technique. Whether you stick to chicken or try substitutions, enjoy the process! Your homemade crispy sesame chicken will delight everyone.

Crispy Sesame Chicken with Honey Sauce

A deliciously crispy chicken dish coated in a sweet and savory 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
  • 0.5 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • to taste salt and pepper
  • as needed oil for frying (vegetable or canola)
  • 2 tablespoons toasted sesame seeds
  • 0.25 cup honey
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 green onions, sliced for garnish

Instructions
 

  • In a bowl, soak the chicken pieces in buttermilk for at least 30 minutes (or up to 2 hours) in the refrigerator.
  • In a separate bowl, combine the flour, cornstarch, baking powder, garlic powder, ginger powder, salt, and pepper. Mix thoroughly.
  • In a deep skillet or wok, heat about 2 inches of oil over medium-high heat until shimmering (around 350°F / 175°C).
  • Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
  • Carefully place the coated chicken pieces in the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy. Use a slotted spoon to transfer cooked chicken to a paper towel-lined plate to drain excess oil.
  • In a small saucepan, combine honey, soy sauce, rice vinegar, and sesame oil. Cook over low heat, stirring until well combined and heated through (about 3-5 minutes).
  • In a large mixing bowl, add the fried chicken and drizzle the honey sauce over it. Toss gently until the chicken is well coated.
  • Sprinkle the toasted sesame seeds on top of the chicken and garnish with sliced green onions.

Notes

Serve on a large platter with extra honey sauce and garnish for an appetizing look.
Keyword chicken, fried chicken, honey sauce, sesame