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Crispy & Sticky Sesame Chilli Chicken

It’s as if you have a high class chinese restaurant in your home!

All I can say, is you have to make this now, it is an amazing dish and like all my recipes it is dead easy to make.I am thoroughly enjoying the one I made that you see in the pictures as I write this.

You will have to splash out on a few ingredients but they aren’t expensive and they last a long time. You will make this dish 7 times out of them before you have to replenish the larder and even then you will only have to replenish one or two as the rest will last even longer.I spent some time in China and Hong Kong, Both working and travelling as a backpacker. Their food is totally different to the chinese food you get here.The chicken isn’t the exact same as you will get in a take away as I cut it a little thicker in the recipe and this is fresh. The majority of chinese take aways and restaurants don’t make their own, instead they use frozen processed chicken pieces so making it fresh will be different and a lot better.

This recipe comes in 3 easy stages, follow each to get an amazing chicken dish that will end up one of your go to recipes rather than going to the wallet or purse and forking out a small fortune for a take away.




Allergens : Gluten Free Method Included, Lactose Free


Chicken Fillets – 4 or 450g

Cornflour – 1 tbsp

Egg whites – 2

Soy Sauce – 1 tsp

Chinese Rice Wine ( sherry will do ) – 1 tbsp


Cornflour – 2 tbsp

Sesame Oil – 1 tbsp

Garlic cloves – 2 chopped really well

Fresh Ginger – 1 tsp chopped

Water – 250ml

Chili – As much as you like, I used 1/2 tsp ground

Rice wine vinegar – 100ml (tesco have it)

Honey – 150g

Dark Brown Sugar (light will also do) – 4 tbsp

Chicken or veg stock cube – 1/4


Cornflour – 75g

Plain Flour – 75g

Baking Powder – 1 tsp

Sesame Seeds to Garnish



Getting Started…

You will need – 1 small pot, 2 medium bowls, 1 sharp knife, 1 raw meat chopping board, measuring spoons, deep fat fryer or a deep pan


The Marinade


Add the 1 tbsp of cornflour to one of the bowls then add the egg whites, 1 tbsp chinese rice wine or sherry and 1 tsp of soy sauce and whisk really well.


Cut the chicken in half lengthwise keeping the two halves together cut this in 4 or 5 sideways. You will be left with medium sized cubes.


Add the chicken to the marinade, give it a a good stir then cover and bung it in the fridge for half an hour or even an hour but no longer.


You will use 3/4 of this marinade in the sauce in a little while but make sure it marinades long enough first


The Sauce


Measure out 250ml of cold water then blend 3 – 4 tbsp of this in the small pot with 2 tbsp of cornflour and chilli, once blended add the rest of the water.


Add 1 tbsp of sesame oil, 1/4 stock cube, 2 finely chopped garlic cloves, 1 tsp of chopped fresh ginger, 100ml rice wine vinegar, 150g honey and 4 tbsp dark brown sugar.


Remove the chicken from the fridge and pour about 3/4 of the marinade into the pot. Put the chicken back in the fridge till you need it.


Whisk this really well over a high heat, you want it to reduce, which means you are boiling off some of the liquid and concentrating the flavour of what remains, it also thickens some sauces. This one will thicken.


You want the sauce nice and thick so it takes a little while to reduce. Don’t forget to whisk it really well every now and then.


The Chicken


Preheat your deep fat fryer to 180 if using one


Mix 75g cornflour with 75g of plain flour and 1 tsp of baking powder


Pour the chicken and the rest of the marinade into the bowl and mix really well. Your hands are the best thing for this job, use gloves if you have them.


Heat your deep fat fryer to 180c or 2 inches of sunflower oil in a deep pan, cook the chicken in 2 or 3 batches. If you cook too much at once it will stick together and go soggy and may not cook all the way through.


They will take 3 – 4 minutes to cook through, cut into a big piece before serving to make sure.


Place the chicken in to a bowl or pot and mix in half the sauce,, sprinkle some sesame seeds over the top and you are done.

    • Anna
    • 20th March 2017

    made this today, fab. served with some broccoli, green beans and wholegrain rice. yum! 4 empty plates

    • Deborah
    • 29th May 2017

    Delicious. Cooked mine in the oven but some of the chicken coating was still white although the chicken itself was cooked. Did not look to appetising so could not serve it without covering in the sauce. Where did I go wrong?

    1. Try dividing the mix to coat the chicken in half and do half the chicken then add the other half of the mix and finish the rest of the chicken. Sometimes if you do too much together it can make the mix clumpy for the last few pieces of chicken.

    • Maura
    • 29th May 2017

    This is an amazing recipe. I used fresh chilli and it worked really well… we like it spicy so I used 2 fresh red chillis. I don’t own a deep fat fryer so used a saucepan with oil and my meat prob to monitor the temperature… worked perfectly. I guarantee you will not be disappointed.

    • MauraMac
    • 29th May 2017


    • Adrianne o brien
    • 30th May 2017

    Absolutely delicious,served it with homemade egg fried rice. Family loved it

    • Adrianne o brien
    • 30th May 2017

    Absolutely delicious

    • Florina
    • 3rd June 2017

    Made this with sticky rice today. I used sushi rice. We have two picky eaters boys and they devoured the plates! Will definitely make it again. Thank you for posting this.

    • Katheen
    • 16th February 2018

    Could you use an Airfryer rather than deep fat fryer

    1. You can but it will look a little different

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