Sticky Sesame Chicken: Glaze That Sticks Like Magic
Calories: 410kcal
Ingredients
- 1 lb (450 g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp cornstarch (for that crisp-ish finish)
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 tsp grated ginger
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp hoisin sauce (optional for extra depth)
- 1 tbsp sesame oil (or more to taste)
- 1-2 tbsp water (to thin the glaze)
- Sesame seeds, for sprinkling
- 2 green onions, sliced (optional
- Cooked rice or steamed veggies, to serve
Instructions
- Sprinkle the chicken with cornstarch and toss until every piece glistens. This helps it crisp and cling to the sauce later.
- Heat oil in a skillet over medium-high heat. Add chicken in a single layer; cook until browned and cooked through, about 5–7 minutes. Don’t crowd the pan—work in batches if needed.
- Remove chicken and set aside. In the same pan, add garlic and ginger; sauté 30 seconds until fragrant. Don’t burn them—the moment they turn charcoal, you’re in trouble.
- Stir in soy sauce, rice vinegar, honey, hoisin (if using), sesame oil, and water. Bring to a simmer and let the glaze thicken a bit, about 2–3 minutes.
- Return chicken to the pan. Toss to coat in the glossy sauce. Cook 1–2 minutes more so everything happily sticks together.
- Finish with a shower of sesame seeds and green onions. If you’re feeling fancy, drizzle a tad more sesame oil on top.
- Serve hot over rice or with steamed veggies. Bite, smile, repeat.