Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Marinade: 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 large egg
- Dredge: 3/4 cup all-purpose flour, 3/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper
- Frying: 6 cups neutral oil, such as canola, vegetable, or peanut oil
- Sesame-soy glaze: 1/3 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes, 1 teaspoon cornstarch, 2 tablespoons water
- Finish: 2 tablespoons toasted sesame seeds and 2 thinly sliced scallions
Do This
- 1. Marinate chicken with soy sauce, rice vinegar, sesame oil, ginger, garlic, salt, pepper, and egg for 20 minutes.
- 2. Whisk flour, cornstarch, baking powder, salt, garlic powder, and pepper in a shallow bowl.
- 3. Dredge chicken pieces thoroughly, pressing the coating into every piece; rest coated chicken for 10 minutes.
- 4. Heat 6 cups oil in a heavy pot to 350°F and fry chicken in batches for 5 to 6 minutes, until golden and 165°F inside.
- 5. Simmer soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes for 2 minutes; thicken with cornstarch slurry.
- 6. Toss hot fried chicken with warm sesame-soy glaze until glossy.
- 7. Top with toasted sesame seeds and scallions; serve immediately.
Why You’ll Love This Recipe
- Crunchy, glossy, and satisfying: The chicken fries up crisp, then gets coated in a sticky sesame-soy glaze that clings beautifully.
- Big flavor from simple ingredients: Soy sauce, garlic, ginger, honey, and toasted sesame oil create a savory, nutty, lightly sweet finish.
- Home-cook friendly: Boneless chicken thighs cook quickly and stay juicy, making this recipe forgiving and approachable.
- Perfect for dinner or sharing: Serve it over rice for a full meal, or pile it on a platter as a crowd-pleasing appetizer.
Grocery List
- Produce: Fresh ginger, garlic, scallions
- Dairy: None required
- Pantry: Low-sodium soy sauce, rice vinegar, toasted sesame oil, honey, light brown sugar, cornstarch, all-purpose flour, baking powder, kosher salt, black pepper, garlic powder, red pepper flakes, toasted sesame seeds, neutral frying oil
- Meat: 2 pounds boneless, skinless chicken thighs
- Eggs: 1 large egg
Full Ingredients
For the Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon finely grated fresh ginger
- 2 garlic cloves, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
For the Crispy Dredge
- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
For Frying
- 6 cups neutral oil, such as canola, vegetable, or peanut oil
For the Sesame-Soy Glaze
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons packed light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, finely minced
- 1 teaspoon finely grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 2 tablespoons cold water
For Serving
- 2 tablespoons toasted sesame seeds
- 2 scallions, thinly sliced
- Steamed white rice, jasmine rice, or short-grain rice, for serving
Step-by-Step Instructions
Step 1: Marinate the chicken
Place the chicken thigh pieces in a large bowl. Add 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 lightly beaten egg. Stir until every piece is evenly coated. Let the chicken marinate at room temperature for 20 minutes while you prepare the dredge and glaze ingredients.
If your kitchen is very warm, refrigerate the chicken while it marinates, then let it sit at room temperature for 10 minutes before frying so the pieces cook evenly.
Step 2: Mix the crispy coating
In a wide, shallow bowl, whisk together 3/4 cup all-purpose flour, 3/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. The flour gives the coating structure, while the cornstarch helps the chicken fry up light and crisp.
Step 3: Dredge the chicken
Lift the chicken pieces from the marinade one at a time, letting excess liquid drip back into the bowl. Add the chicken to the flour-cornstarch mixture and press firmly so the coating sticks to all sides. Transfer the coated pieces to a wire rack or parchment-lined baking sheet.
Let the dredged chicken rest for 10 minutes before frying. This short rest hydrates the coating and helps it cling to the chicken in the hot oil instead of falling off.
Step 4: Heat the oil
Pour 6 cups neutral oil into a heavy-bottomed Dutch oven or deep pot. The oil should be about 2 inches deep and the pot should be no more than half full. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry or instant-read thermometer.
Set a clean wire rack over a rimmed baking sheet near the stove. This will keep the fried chicken crisp as it drains. Avoid draining fried chicken on paper towels for too long, as trapped steam can soften the crust.
Step 5: Fry the chicken until golden and crisp
Working in 3 to 4 batches, carefully lower the coated chicken pieces into the 350°F oil. Fry each batch for 5 to 6 minutes, turning occasionally, until the chicken is deep golden brown, crisp, and registers 165°F in the thickest piece. Adjust the heat as needed to keep the oil between 340°F and 355°F.
Transfer each batch to the wire rack and let it drain while you fry the remaining chicken. Let the oil return to 350°F between batches so the coating stays crisp instead of greasy.
Step 6: Make the sesame-soy glaze
While the last batch of chicken fries, combine 1/3 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1/4 teaspoon red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat and cook for 2 minutes, stirring often.
In a small bowl, stir together 1 teaspoon cornstarch and 2 tablespoons cold water until smooth. Pour the slurry into the simmering sauce and whisk constantly for 30 to 60 seconds, until the glaze looks glossy and lightly thickened. It should coat the back of a spoon but still be loose enough to toss with the chicken.
Step 7: Glaze and finish
Place the hot fried chicken in a large mixing bowl. Pour the warm sesame-soy glaze over the chicken and gently toss for 30 to 45 seconds, until every piece is shiny and evenly coated. For the best texture, glaze the chicken right before serving so the crust keeps some of its crunch under the sticky sauce.
Transfer the chicken to a serving platter and sprinkle with 2 tablespoons toasted sesame seeds and 2 sliced scallions. Serve immediately with steamed rice, extra scallions, and any remaining glaze spooned lightly over the top.
Pro Tips
- Use a thermometer for the oil: Frying at 350°F gives the best balance of juicy chicken and crisp coating. If the oil is too cool, the crust can absorb oil; if it is too hot, the coating may brown before the chicken cooks through.
- Do not overcrowd the pot: Fry in 3 to 4 batches so the oil temperature stays steady and the pieces have room to crisp.
- Rest the dredged chicken: A 10-minute rest after coating helps create a sturdier, craggier crust.
- Glaze at the last minute: The sauce is meant to be glossy and sticky, but all glazed fried chicken softens over time. Toss just before serving for the best texture.
- Toast your sesame seeds: If your sesame seeds are not already toasted, warm them in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly golden.
Variations
- Spicy Sesame Soy Fried Chicken: Increase the red pepper flakes to 1/2 teaspoon and add 1 tablespoon gochujang or chili garlic sauce to the glaze.
- Orange Sesame Soy Chicken: Add 1 tablespoon fresh orange zest and replace 1 tablespoon of the rice vinegar with 2 tablespoons fresh orange juice for a brighter, citrusy glaze.
- Extra Nutty Finish: Drizzle the glazed chicken with an additional 1 teaspoon toasted sesame oil just before serving and top with a mix of white and black sesame seeds.
Storage & Make-Ahead
Sesame Soy Fried Chicken is best served right after glazing, while the coating is still crisp and the sauce is warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best reheated texture, place the chicken on a wire rack set over a baking sheet and warm in a 375°F oven for 8 to 10 minutes, or until heated through. The coating will be softer than freshly fried but still delicious. To make parts ahead, prepare the glaze up to 5 days in advance and refrigerate it in a sealed container; rewarm gently before tossing with the chicken. You can also mix the dry dredge up to 1 month ahead and store it in an airtight pantry container. Do not dredge the chicken more than 30 minutes before frying, as the coating can become gummy.
Nutrition (per serving)
Calories: 690 kcal | Carbs: 52g | Protein: 43g | Fat: 34g | Saturated Fat: 7g | Fiber: 1g | Sugar: 24g | Sodium: 1560mg | Cholesterol: 205mg
