Go Back Email Link
featured-image-for-crispy-honey-sesame-chicken-recipe

Authentic Asian Crispy Honey Sesame Chicken Recipe

Shannon
Super juicy chicken encased in a deliciously crispy batter. My crispy honey sesame chicken recipe is so tasty you'll be making it again and again.
The delectable honey flavour is 100% authentic Asian. And the crispy batter is easier to make than you might think.
5 from 1 vote
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Asian
Servings 4 people
Calories 720 kcal

Equipment

Ingredients
  

Chicken Marinade

  • 850 g chicken thighs skin off
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Honey Sauce

  • 5 tablespoon ketchup
  • 4 tablespoon sugar
  • 2 tablespoon honey
  • 3 tablespoon water

Crispy Batter

  • 4 tablespoon plain/all-purpose flour
  • 6 tablespoon cornflour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 tablespoon soda water cold
  • 2 litres vegetable oil for deep-frying
  • 1 tablespoon sesame seeds optional

Instructions
 

Chicken Marinade

  • Slice off any excess fat and cut the chicken into roughly 2.5cm pieces.
  • In a mixing bowl, add the sliced chicken, garlic powder, white pepper, salt and, water then mix. Place uncovered into the fridge for 20 minutes.

Preparing the Honey Sauce

  • Add ketchup, sugar, honey and water to a small mixing bowl and whisk until the sugar and salt have dissolved, then set aside.

Crispy Batter

  • Heat a medium-sized pot with 4-5cm of vegetable (canola) oil until the temperature reaches 180°C (356°F).
  • While the oil is heating, add flour, cornstarch, baking powder, and salt to a mixing bowl and whisk. Add 7-8 tablespoon of soda water, then give it a light whisk. It's important not to whisk too much, just enough to combine; otherwise, the texture of the chicken may change. And don't worry about any lumps.

Chicken First Fry

  • Place the chicken into the batter. Then carefully drop 10-12 pieces of chicken into the oil. Fry for approximately 3 minutes or until each piece is lightly golden and crispy.
  • Try not to overcrowd the pot with the chicken; it will drop the temperature of the oil. Drain chicken onto a wire rack and repeat until all chicken has been deep-fried.
  • Allow 15 minutes for the chicken to cool.

Cooking the Honey Sauce

  • Heat the honey sauce in a large saucepan over medium heat. Bring to a simmer and leave for 3 minutes. Place a lid on the saucepan to keep the honey sauce warm.

Chicken Second Fry

  • Heat the oil to 200°C (390°F), then place half of the chicken into the oil. Fry for 1 ½ minutes or until the batter has turned a darker yellow gold. Repeat with remaining chicken.
  • Drain the chicken on a wire rack.

Toss Chicken in the Honey Sauce

  • Add the chicken to the saucepan with the honey sauce and toss until fully coated. Use a rubber spatula to assist. Avoid using a wooden spoon as this can loosen the batter from the chicken.
  • Try to be quick when coating the chicken as the sauce will thicken, making it harder to coat.

Serving Suggestions (optional)

  • Serve on a bed of deep-fried Vermicelli rice noodles for 1 minute. Sprinkle sesame seeds over the chicken together with freshly chopped spring onion, then serve.
Keyword crispy honey sesame chicken