Crispy Sticky Sesame Chicken Bites

Craving that perfect combination of sweet, savory, and utterly addictive? These Crispy Sticky Sesame Chicken Bites are the answer! Forget about soggy, disappointing sauced chicken. This recipe uses a simple yet ingenious double-frying technique to ensure each bite delivers a satisfying crunch that lasts, even after being coated in a luscious sesame sauce. Get ready to experience chicken bliss!

Why You’ll Love This Sesame Chicken

These sesame chicken bites are more than just delicious; they’re a game-changer! Here’s why you’ll fall in love:

• Unbelievably Crispy: The double-frying method is the secret weapon against sogginess.
• Perfectly Balanced Flavors: The sweet and savory sesame sauce is irresistible.
• Quick and Easy: Ready in under an hour, perfect for a weeknight meal.
• Crowd-Pleasing: Guaranteed to be a hit with kids and adults alike.
• Versatile: Serve as an appetizer, a main course, or add to your favorite rice bowl.

Gathering Your Ingredients for Crispy Sesame Chicken Bites

Let’s talk ingredients! This recipe uses a combination of pantry staples and fresh additions to create a symphony of flavors and textures. The key to the crispiest chicken lies in the right balance of dry and wet ingredients, and the freshness of your aromatics will take the sauce to the next level.

Here’s what you’ll need:

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• For the Chicken: You’ll need 1.5 pounds of boneless, skinless chicken thighs. Chicken thighs are the star here because their higher fat content ensures they stay juicy and tender during the frying process, resulting in a more flavorful bite. Cut them into 1-inch pieces for even cooking.
• Egg: One large egg acts as the binding agent, helping the flour and cornstarch adhere to the chicken.
• Flour Power: A half-cup of all-purpose flour creates a light and crispy coating.
• Cornstarch: We’re using a half-cup of cornstarch, divided. Cornstarch is crucial for achieving that signature crispiness. It creates a lighter, more delicate crust than flour alone.
• Seasoning: Salt and black pepper, to taste. Simple, but essential for enhancing the natural flavors of the chicken.
• Frying Oil: 3 cups of vegetable oil for frying. Choose an oil with a high smoke point, like vegetable or canola oil, to ensure safe and effective frying.
• For the Sauce: Half a cup of soy sauce provides the savory base.
• Water: Half a cup of water to balance the sauce.
• Sweetness: Half a cup of granulated sugar adds the perfect touch of sweetness.
• Acidity: 2 tablespoons of rice vinegar to provide a tangy counterpoint to the sweetness.
• Sesame Goodness: 1 tablespoon of sesame oil for that unmistakable nutty aroma and flavor.
• Aromatics: 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger. These aromatics infuse the sauce with depth and complexity. Fresh ginger is highly recommended for the best flavor!
• Spice (Optional): Half a teaspoon of red pepper flakes (optional, for heat). Add a pinch or two for a subtle kick, or omit it altogether if you prefer a milder flavor.
• Garnish: 1 tablespoon of sesame seeds, for garnish. These add a lovely visual appeal and a final burst of sesame flavor.

Crafting Your Sesame Chicken Bites: Step-by-Step

Ready to transform these ingredients into golden, crispy, sticky sesame chicken bites? Don’t be intimidated by the double-frying – it’s easier than you think, and the results are so worth it! The key is to follow each step carefully and pay attention to the details. Let’s get started!

1. Prepare the Chicken: Pat the chicken pieces very dry with paper towels. This is a crucial step! Excess moisture will prevent the coating from adhering properly and result in soggy chicken. Season generously with salt and pepper to taste.
2. Coat the Chicken: In a medium bowl, whisk the egg until lightly beaten. In a separate bowl, whisk together the all-purpose flour and 0.25 cup of the cornstarch. This dry mixture ensures an even coating.
3. Dip and Dredge: Dip each chicken piece into the whisked egg, allowing any excess to drip off. Then, dredge it in the flour/cornstarch mixture, pressing gently to coat well on all sides. Shake off any excess flour. This prevents the oil from getting too gunky during frying.
4. First Fry: Heat the vegetable oil in a large wok or heavy pot over medium-high heat until it reaches 350 degrees F (175 degrees C). Using a thermometer is best for accuracy, but if you don’t have one, you can test the oil by dropping a small piece of chicken into it. If it sizzles immediately and floats to the top, the oil is ready.
5. Fry in Batches: Carefully add the chicken in batches, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and cause the chicken to steam instead of fry, resulting in a less crispy texture. Fry for 4 to 5 minutes, or until the chicken is light golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet. This initial fry sets the stage for ultimate crispiness.
6. Prepare the Sesame Sauce: While the chicken rests, whisk together the soy sauce, water, granulated sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) in a medium saucepan. In a small bowl, whisk the remaining 0.25 cup cornstarch with 2 tablespoons cold water to create a slurry. This slurry will thicken the sauce beautifully.
7. Thicken the Sauce: Bring the sauce mixture to a simmer over medium heat, stirring occasionally. Once simmering, slowly pour the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps from forming. Cook and stir for 1 to 2 minutes, or until the sauce is thickened and glossy. Remove from heat. It’s important to have the sauce ready before the second fry so you can coat the chicken immediately.
8. Second Fry: Increase the oil temperature to 375 degrees F (190 degrees C). Carefully return all the fried chicken to the hot oil. Fry for another 1 to 2 minutes, stirring gently, until the chicken is deep golden brown and extra crispy. This second fry is the secret to maximum crunch!
9. Coat and Serve: Remove the chicken from the oil and drain it briefly on paper towels to remove excess oil. Immediately add the hot, crispy chicken to the saucepan with the thickened sesame sauce. Toss quickly and gently to coat all the chicken pieces evenly in the luscious sauce. Serve immediately, garnished with sesame seeds. Coating the chicken right before serving, while it’s still hot, prevents sogginess.

Tips for Perfect Sesame Chicken Bites Every Time

Want to take your sesame chicken game to the next level? Here are a few pro tips to ensure crispy, flavorful success every time:

• Dry, Dry, Dry: We can’t stress this enough – make sure the chicken is thoroughly dried before coating it. This helps the coating adhere properly and prevents the chicken from steaming in the oil.
• Don’t Overcrowd: Fry the chicken in batches to maintain the oil temperature and ensure even cooking and crisping.
• Temperature is Key: Use a thermometer to monitor the oil temperature for accurate frying.
• Fresh is Best: Use fresh garlic and ginger for the most flavorful sauce.
• Spice it Up: Adjust the amount of red pepper flakes to your liking. For a milder flavor, omit them entirely.
• Make it Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
• Storage: While best served immediately, leftover sesame chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

What to Serve With Crispy Sesame Chicken Bites

These Crispy Sticky Sesame Chicken Bites are incredibly versatile! They can be served as a standalone appetizer, a satisfying main course, or a delicious addition to your favorite Asian-inspired bowls. For a complete meal, consider pairing them with:

Your Sesame Chicken Questions Answered (FAQ)

Can I bake the chicken instead of frying it?

While frying is essential for achieving the ultimate crispiness, you can bake the chicken for a healthier option. Coat the chicken as directed, then bake on a wire rack at 400°F (200°C) for about 20-25 minutes, or until cooked through and golden brown, turning halfway through.

Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast, but keep in mind that it may not be as juicy as chicken thighs. If using chicken breast, be careful not to overcook it.

Can I make the sauce ahead of time?

Absolutely! The sesame sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it gently before coating the chicken.

How do I keep the chicken crispy after coating it in the sauce?

The key is to coat the chicken in the sauce right before serving, while it’s still hot. This prevents the sauce from soaking into the chicken and making it soggy. Also, don’t overcrowd the pan when coating the chicken, as this can also lead to sogginess.

Can I use honey instead of sugar in the sauce?

Yes, honey can be used as a substitute for sugar. However, it will alter the flavor and texture of the sauce slightly. Start with a smaller amount of honey and adjust to your liking.

Enjoy Your Homemade Crispy Sesame Chicken Bites!

There you have it – a foolproof recipe for Crispy Sticky Sesame Chicken Bites that will satisfy your cravings every single time! The double-frying technique truly makes all the difference, delivering that perfect crispy-on-the-outside, tender-on-the-inside bite that we all crave. So, gather your ingredients, follow the steps, and get ready to experience chicken perfection! Don’t forget to leave a comment below and let us know how your sesame chicken bites turned out. We love hearing from you!