Sticky Sesame Chicken
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Bite-sized chicken tossed lightly in cornstarch, browned till crusty bits stick to the pan. Sauce blends soy, ketchup, apple juice, brown sugar, and spices for a tangy sticky glaze. Simmering tosses flavors with aroma hitting high notes of garlic, ginger, and sweet heat. Served over plain white rice to soak every drop. A classic, but with a splash of orange juice swapped for water to punch up zest. The trick? Pat chicken dry for browning, don’t rush deglaze or you’ll miss that deep fond flavor, and let it sit after simmering to thicken naturally. Salt balance can be tricky, so adjust soy sauce to taste. A kitchen dance between textures, timing, and a sweet-savory punch. Watch for the sizzle crackle that signals when to flip and when sauce hits the perfect gloss.
Prep:
12 min
Cook:
18 min
Total:
32 min
Servings:
4 servings
#Chinese-American
#stir fry
#easy dinner
#chicken recipe
#quick meal
Not your basic chicken coated and fried. I skip the greasy deep fry—light dusting in cornstarch creates crisp edges without excess oil. The trick I learned, chicken must be dry or it steams—no good crust. I swapped apple juice for freshly squeezed orange juice here. Why? Gives a bright citrus note that cuts brown sugar’s molasses bass tone. That sticky glossy sauce forms on simmer, not boiling frenzy. Watch that fond—the dark browned bits clinging to pan bottom—inside the skillet. Scraping and deglazing with the sauce adds deep umami punch. If you skip it or don’t pat dry, flavor flatlines or soggy chicken. Sauce thickens naturally; thick enough to coat but not gummy. I always let it rest off heat so it clings better, and flavors deepen. Rest wine or citrus vinegar adds pop too, but soy sauce adjusts salt. Real time is in the smell and texture not the clock.
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 1 1/4 tbsp cornstarch, divided
- 1 1/2 tbsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 cup freshly squeezed orange juice (sub for apple juice)
- 3 tbsp tomato ketchup
- 3 tbsp soy sauce (adjust for sodium)
- 1/4 cup water
- 2 tbsp brown sugar
- 1/2 tsp ground ginger
- 2 cloves garlic, minced
- Optional garnish: sliced scallions or sesame seeds
- Serve with steamed white rice
About the ingredients
Dry chicken is the secret, wet chicken means limp edges and no crust. Cornstarch creates that light crust—sub gluten-free flour if needed but cornstarch gives better crisp texture. Sesame oil lends nutty aroma; if unavailable, neutral oil plus 1 tsp toasted sesame oil at end works. Orange juice brighter than apple, but substitute back if missing. Ketchup adds umami and tang but no substitute makes that same sweetness and acidity combo—tomato paste plus sugar and cider vinegar barely replicates. Brown sugar can be swapped for coconut sugar for less molasses tone, impacting sauce color and depth. Fresh garlic and ground ginger better than powders for aroma but powders suffice if pressed. If soy sauce too salty, dilute with water or use low sodium. White rice standard tank for soaking all that sauce—brown rice works but texture changes. Scallions or sesame seeds optional garnish that adds crunch and fresh bite.
Method
- Pat chicken pieces dry, then toss with 1 tbsp cornstarch for initial coating. Dry chicken is key for that golden crust, otherwise it'll steam and get soggy.
- Heat sesame oil over medium in a large skillet till barely shimmering, add chicken spread out. Let it sit without moving for a couple minutes. You want that bottom crust to crisp like a sear on a steak.
- Flip and stir till no longer pink. Drain off excess juices to avoid boiling. Slide chicken to edges; cook a little longer, listen for the sizzle pop crackle of browning bits forming on the bottom of the pan—this is flavor gold.
- Mix black pepper, onion powder, orange juice, ketchup, soy sauce, 1/4 cup water, brown sugar, ground ginger, minced garlic, and 1/4 tsp of cornstarch in a bowl. Whisk till smooth; the cornstarch here thickens the sauce when simmered.
- Pour sauce into skillet. Use a wooden spoon to scrape up browned bits—that fond lifts the sauce from good to great. Bring to a rolling boil to wake up spices and sugars, aroma will fill the kitchen with a tangy sweet punch.
- Lower heat to a gentle simmer. Stir often, sauce bubbles gently around chicken, thickens, coats. About 6-8 minutes but watch thickness by sauce's cling to chicken and glossy sheen. If too thin, add a dash more cornstarch water slurry.
- Turn off stove. Let sit 4-5 minutes. The residual heat finishes thickening without overcooking chicken. Sauce deepens in flavor, texture turns gluey sticky—perfect for spooning over rice.
- Serve chicken spooned over steaming white rice. Garnish with sliced scallions or sprinkle toasted sesame seeds if feeling fancy. Taste for salt and acidity; adjust with splash soy or lime juice if needed.
Cooking tips
Dry chicken well before tossing with cornstarch; wet chicken misses sear. Heating oil till shimmering but not smoking critical for crust. Don’t stir chicken constantly—let it brown on one side first. Drain off watery juices after initial cooking or pan turns to stew pot, not frying pan. Browning the pan bottom—that fond—is gold for flavor; don’t skip scraping with your spoon when adding sauce. Sauce boils to fully activate spices and dissolve sugar, aroma will fill room—then lower to simmer to avoid burning sugars or garlic turning bitter. Stir often during simmer to avoid sauce sticking or scorching; watch thickness by sauce coating chicken. Adding cornstarch water slurry gradually if needed avoids clumps. Rest sauce off heat 4-5 min so it glazes chicken, not runny. Serve immediately; tastes best fresh but sauce thickens too much on cool down. Adjust salt or acidity before serving with lime or soy sauce splash. Timing more about watching sauce and chicken texture than strict minutes.
Chef's notes
- 💡 Pat chicken very dry or crust fails. Toss with cornstarch after drying. Too wet equals steaming, soggy edges. Cornstarch split—1 tbsp for coating, 1/4 tsp mixed in sauce—adds crisp plus thickens sauce afloat simmer.
- 💡 Heat sesame oil medium but watch for shimmer not smoke. Oil too cool and chicken sticks, not browns. Too hot burns fond. That sizzle pop crackle heard? Golden crust starts. Let chicken sit still few minutes. No stirring allowed early or no crust forms.
- 💡 Drain liquids after initial cook. If juices stay, pan steams chicken, kills crust. Slide chicken to edges before sauce pour. Sauce scrapes pan bottom, lifts dark browned bits—the fond. Big flavor locked here. Don’t skip stirring in sauce to grab fond.
- 💡 Simmer sauce slow after boil. Rolling boil ramps up spices fast but burns sugars and garlic bitterness creeps. Watch sauce bubble gently. Coats with glossy sheen means almost done. Add cornstarch slurry very gradually if sauce too thin. Avoid clumps by whisking before pouring.
- 💡 Rest sauce off heat 4-5 minutes. Residual warmth thickens sauce more without cooking chicken further. Sticky glaze forms, clings better to rice. Salt tricky: soy sauce can be salty; dilute with water or low sodium. Orange juice brighter than apple juice but if missing, switch back. Ketchup unique - tomato paste plus sugar and vinegar barely hits same combo.
Common questions
How to keep chicken crispy?
Dry chicken heavily before coating cornstarch. Wet chicken steams no crust. Heat oil right. Let chicken settle without stirring till crisp bottom forms. Drain excess juice or pan steams chicken. That sizzle noise is key indicator to flip.
Can orange juice be replaced?
Apple juice swap fine but flavor changes. Orange juice brighter, citrus punch cuts sweet brown sugar bass tones. No juice? Use water but sauce loses some brightness. Ketchup unique in tang and sweetness; tomato paste plus sugar and cider vinegar can mimic but less balanced.
Sauce too thin or runny?
Mix cornstarch slurry slowly, add bit at a time. Sauce bubbles gently. Too hot or fast boiling burns sugars, makes bitter. Resting sauce thickens by itself. Thick coating means ready. No spoonful stick means add slurry or more simmer time.
How to store leftovers?
Cool fully before refrigerating. Sauce thickens and gels cold, reheat gently with splash water to loosen. Microwave or stove on low heat. Can freeze but texture of chicken softens. Best eaten within 2 days refrigerated to keep some crisp texture if reheated.
