Go Back
Crispy Hoisin Chicken Thighs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Crispy Sesame Chicken with a Sticky Asian Sauce

Better than takeout, this crispy sesame chicken is sweet, salty, sticky, and simple to make—all in under 30 minutes using your pressure cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 542 kcal

Equipment

  • 1 Mixing bowl for flour mixture
  • 1 Frying pan Large, for crisping chicken
  • 1 Pressure cooker for sauce and heating

Ingredients
  

Ingredients

  • 5 tablespoon vegetable oil for frying
  • 2 eggs lightly beaten
  • 3 tablespoon cornflour cornstarch
  • 10 tablespoon plain flour all-purpose
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon garlic salt
  • 2 teaspoon paprika
  • 3 chicken breast fillets chopped into bite-size chunks
  • 1 tablespoon sesame oil optional
  • 2 cloves garlic peeled and minced
  • 1 tablespoon Chinese rice vinegar or white wine vinegar
  • 2 tablespoon honey
  • 2 tablespoon sweet chilli sauce
  • 3 tablespoon ketchup
  • 2 tablespoon brown sugar
  • 4 tablespoon soy sauce
  • boiled rice to serve
  • 2 tablespoon sesame seeds for garnish
  • 1 small bunch spring onions/scallions chopped

Instructions
 

Instructions

  • Mix the cornflour, plain flour, salt, pepper, garlic salt, and paprika in a bowl.
  • Dip the chicken chunks into the beaten eggs, then dredge them in the flour mix until fully coated.
  • Heat the vegetable oil in a large frying pan over medium-high heat until hot and sizzling.
  • Cook chicken in batches for 5-7 minutes, turning occasionally until golden and cooked through. Drain on paper towels.
  • If using, drizzle sesame oil over chicken and toss to coat evenly.
  • Add sauce ingredients to pressure cooker on sauté: garlic, vinegar, honey, sweet chilli sauce, ketchup, brown sugar, soy sauce. Stir and simmer.
  • Add chicken, simmer a few minutes until sticky and well coated. Quick release to stop cooking. Serve over rice, topped with sesame seeds and spring onions.

Notes

For less mess, cook chicken in batches. Sauce can be doubled for extra coating. Store leftovers in the fridge for 3 days or freeze in portions. Reheat gently in a pan for best texture.