Fried sesame chicken breast with sticky Asian sauce.

I love sesame chicken breasts in Asian-style sauce. Such a sticky sauce wonderfully coats pieces of crispy chicken. I live in the countryside, far from the nearest Asian food restaurant. And the truth is, I just love this kind of cuisine. So I had to learn how to prepare Asian-style dishes. I keep making different sauces because I like variety in the kitchen. I don’t like to eat the same dishes all the time.

So this time I came up with a Korean style sauce. It is sweet, but also salty (due to the use of soy sauce) and slightly spicy. Chicken with sesame in Asian style sauce was a big hit with my family and friends! It's worth trying this recipe!

Watch this video first and see how easy it is to make this sesame chicken.

Why You’ll Love This Fried Sesame Chicken Breast with Sticky Asian Sauce?

Crowd Pleaser! Most people love these types of treats. Yes, in my opinion, Asian-style chicken is actually a delicious delicacy and treat. These chicken pieces are tender on the inside and slightly crispy on the outside. And the sticky sweet sauce is just mouth-watering.

Versatile! You can serve such chicken with rice noodles, rice, and pasta, fried potatoes. Almost any salad and vegetable fits as a side dish.

Quick! You can prepare the chicken in 30 minutes. And if you have someone to help, even faster.

Looks WOW! The sesame chicken looks really good, like a takeaway from an Asian restaurant. You want to eat them right away 🙂

But, I want to be honest. There may be a bit of a mess in the kitchen after preparing this dish. Dipping chicken pieces in eggs and flour and frying them in the pan may be quite messy. 

Why this sesame chicken is so tasty?

One answer. The sauce ♥ All flavors come from soy sauce, sweet chili sauce, honey, ketchup, lemon juice, and garlic. This sauce is a real bomb of flavors.

Are sesame seeds really necessary for making chicken breasts from this recipe?

The answer is… absolutely no! Sesame seeds gave a cool and interesting look, but you can definitely skip them completely. Of course, they add nutty flavors, but skipping them doesn’t make that difference in the final effect.

Or maybe you prefer a slightly spicier Asian-style sesame chicken recipe? Check out the recipe for Sticky Honey Gochugaru Chicken Breasts. This is a chicken breast recipe that is similar to this one, but the sauce is spicier. I used Korean Gochugaru seasoning there. So if you’re a fan of spicier flavors, you can use this recipe.

Leftovers

You can store sesame chicken in an airtight container in the fridge for 3 days. If you also store leftover cooked rice noodles, pasta, or any kind of noodles do not exceed 2 days.

Remember! Improperly stored leftover noodles, rice, and pasta contain a bacterium called Bacillus cereus and may be the cause of food poisoning.

Ingredients You’ll Need

Chicken breast – I used boneless skinless chicken breasts and cut them into small cubes. You can replace chicken breasts with boneless chicken tights.

Eggs – Two large or three small eggs need to be used to help the flour to stick to the chicken cubes.

Flour – use all-purpose flour or any kind of wheat flour to dredge the chicken pieces.

Sweet paprika powder – Sweet paprika powder is a ground dry spice made from dried red peppers. You can replace it with hot paprika powder, which is spicy.

Vegetable Oil – for pan-frying.

Sesame seeds – Sesame seeds are commonly used in Asian recipes. They add color and nutty flavor.

Fresh Cut Chives – Heat destroys their oniony flavor, so you must add chives at the last minute.

Salt and pepper – for seasoning the meat.

And now ingredients you need for the sauce:

*soy sauce *peeled garlic cloves *sweet chili sauce *ketchup *honey *sugar *vegetable oil *lemon juice – you’ll mix everything and you’ll get delicious sticky Asian-style sauce.

How to make fried sesame chicken breast with sticky Asian sauce.

Step 1

Dice the chicken breasts. Dicing is cutting things into smaller cubes. Season with salt and pepper.

Step 2

Mix flour with paprika powder. In a separate bowl, beat the eggs. Dip each piece of chicken in eggs on both sides and then drag them through the flour until coated well.

Step 3

Heat the oil in the pan. There must be quite a lot of oil. The fat should come about halfway up the food. Fry both sides until brown and crispy. Then carefully remove the fried chicken breast pieces from the pan onto a few layers of paper towel. Paper towels will absorb excess oil. You can use a cooling rack instead of paper towels.

Step 4

Mix all the ingredients for the sauce. Pour the sauce into the pan (use the same pan where the meat was fried). Stir and boil the sauce. Then add all the chicken pieces and mix everything so that the sauce coats the meat well. At the end add sesame seeds and fresh-cut chives.

Step 5

Best served with rice noodles or rice. Rice noodles have a delicate flavor that pairs well with the sauce. Rice noodles will easily turn to mush if left in boiling/hot water for too long, so follow the instructions on the package.

Rice noodles are made from rice flour and they are gluten-free. Noodles tend to absorb the flavor of the sauce and they’re lighter in texture than pasta. They come in various shapes and sizes. The most common are vermicelli noodles (the thinnest of rice noodles), thick noodles, and flat noodles. I don’t recommend vermicelli noodles in this recipe!

I also found a nice recipe for sesame chicken and broccoli. Link below:

https://fixedonfresh.com/honey-sesame-chicken/