Crispy Sesame Chicken with a Sticky Asian Sauce

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 46.

	this recipe	typical
egg	2%	0%
liquid	0%	2%
salt	0%	0%
aromatics	0%	1%
sweetener	2%	8%
fat	1%	1%

Where it stands out

• #4 of 46 for tenderness

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

68 g	5 tbsp vegetable oil
100 g	2 eggs (lightly beaten)
24 g	3 tbsp cornflour (cornstarch)
75 g	10 tbsp plain (all-purpose) flour
3 g	1/2 tsp salt
1 g	1/2 tsp pepper
3 g	1/2 tsp garlic salt
5 g	2 tsp paprika
5400 g	3 chicken breast fillets (chopped into bite-size chunks)
14 g	1 tbsp sesame oil (optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer)
6 g	2 cloves garlic (peeled and minced)
15 g	1 tbsp Chinese rice vinegar (white wine vinegar will work too)
42 g	2 tbsp honey
	2 tbsp sweet chilli sauce (use more or less depending on the brand and how spicy you like it)
51 g	3 tbsp ketchup
27 g	2 tbsp brown sugar
64 g	4 tbsp soy sauce
	boiled rice
27 g	2 tbsp sesame seeds
	small bunch spring onions/scallions (chopped)

Method: 5 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Nicky, I am excited to try the recipe for Sticky Asian Sauce. I already have the ingredients and have been looking for a recipe that included rice vinegar, sweet chili sauce and sesame oil, and happened to come across it while looking at Instagram recipe” — a cook, 5.0★

“Yes! I've been looking for a decent recipe for this for years – can't believe I've only just stumbled across this one. Thanks, Nicky! I like it a bit spicier and crunchier, though, so I add three red bird's eye chillies to the sauce and double-dip the chick” — a cook, 5.0★