Fri, 24 July 2026
Sticky Sesame Honey Chicken
Serves: 4 Prep time: 15 minutes Cook time: 20 minutes
Ingredients
For the Chicken
· 600g chicken thigh fillets, cut into bite-sized pieces
· 100g potato starch
· ½ tsp salt
· ½ tsp white pepper
· 1 egg, beaten
· Vegetable oil, for frying
For the Sticky Sesame Honey Sauce
· 80ml light soy sauce
· 80g honey
· 2 tbsp toasted sesame oil
· 2 garlic cloves, finely grated
· 1 tsp fresh ginger, grated
· Juice of ½ lemon
· 100ml water
· 1 tbsp potato starch mixed with 2 tbsp cold water
To Finish
· 2 tbsp toasted sesame seeds
· 3 spring onions, finely sliced
To Serve
· Steamed jasmine rice
Method
1. Coat the Chicken
Place the chicken in a bowl with the beaten egg and mix well.
Season the potato starch with the salt and white pepper, then coat the chicken until each piece is evenly covered.
2. Fry the Chicken
Heat vegetable oil to 170°C.
Fry the chicken in batches for 5–6 minutes until golden and cooked through.
For extra crispy chicken, increase the oil temperature to 190°C and fry for a further 1 minute.
Drain on kitchen paper.
3. Make the Sauce
In a wok or large frying pan, combine the soy sauce, honey, sesame oil, garlic, ginger, lemon juice and water.
Bring to a gentle simmer.
Stir in the potato starch slurry and cook for 1–2 minutes until the sauce is thick, glossy and coats the back of a spoon.
4. Finish
Add the crispy chicken to the sauce and toss until evenly coated.
Sprinkle over the toasted sesame seeds and sliced spring onions.
Serve immediately with steamed jasmine rice.
Chef's Tip: Potato starch creates a lighter, crispier coating than cornflour, helping the chicken stay crunchy even after it's coated in the sticky sesame honey sauce
