⏱ Prep: 10 min · 🔥 Cook: 20 min · 🍽 Serves: 2 · 📊 Easy

Crispy golden chicken pieces coated in a thick, sweet, and sticky sesame sauce with proper takeaway vibes — made right at home.

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🥬 Ingredients

Chicken

• 500g chicken thighs, chopped into bite-sized pieces
• 2 large eggs
• 60g cornflour (cornstarch)
• large pinch salt

Sesame Sauce

• 60ml ketchup
• 60ml soy sauce
• 60ml honey
• 12g brown sugar
• 10ml rice vinegar
• 3 cloves garlic cloves, minced
• 5ml sesame oil
• 1 tbsp cornflour (cornstarch), mixed with a splash of water

Garnish

• pinch sesame seeds

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👨‍🍳 Instructions

1. Cut the chicken thighs into bite-sized pieces, roughly 3–4cm each, ensuring they are even in size so they cook uniformly.
2. Add the chicken pieces to a large bowl along with the eggs, cornflour, and a large pinch of salt. Mix thoroughly until every piece is well coated in a thick, pale batter.
3. To air fry: arrange the coated chicken in a single layer in your air fryer basket and cook at 200°C (390°F) for 12–15 minutes, flipping halfway, until crispy and golden brown. To shallow fry: heat a generous layer of neutral oil in a frying pan over medium-high heat and fry the chicken pieces in batches for 3–4 minutes per side until deeply golden and cooked through. Avoid overcrowding the pan to maintain crispiness.
4. While the chicken cooks, add the ketchup, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil to a separate saucepan or wok. Stir to combine and bring to a gentle simmer over medium heat, stirring occasionally for about 2–3 minutes until the sugar dissolves and the sauce starts to deepen in colour.
5. Mix the cornflour with a small splash of cold water (around 2 tbsp) to form a smooth slurry, then pour it into the simmering sauce while stirring continuously. Cook for another 1–2 minutes until the sauce thickens to a glossy, sticky consistency that coats the back of a spoon.
6. Add the crispy chicken pieces directly into the sauce and toss everything together over low-medium heat until every piece is evenly coated and glistening, about 1 minute.
7. Transfer to a serving plate or bowl and finish with a pinch of sesame seeds. Serve immediately, ideally alongside steamed rice or noodles.

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💡 Tips & Variations

• If you want to lighten the recipe, swap chicken thighs for chicken breast, reduce the honey slightly, and use a little less cornflour in the batter — same great flavour with fewer calories (around 500–550 kcal per serving).
• For extra depth of flavour, add a splash of soy sauce and a squeeze of fresh lemon juice just before serving — the creator swears by this finishing touch.
• Make sure to fry the chicken in batches and avoid overcrowding — this is key to getting that proper crispy coating rather than a steamed, soggy texture.

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📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram