Description
Better than takeout, these sticky baked sesame chicken thighs are juicy, crispy, and coated in a thick, glossy homemade sauce. A foolproof weeknight dinner that requires zero deep frying.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1/2 cup cornstarch
- 1 large egg white
- Salt and black pepper to taste
- 1 teaspoon toasted sesame oil
- 1/2 cup soy sauce
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup water
- 1 tablespoon cornstarch (for sauce slurry)
- 1 tablespoon cold water (for sauce slurry)
- 2 tablespoons toasted sesame seeds
- 2 stalks green onions, sliced
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Pat chicken thighs dry with paper towels and place in a large bowl.
- Add egg white, salt, pepper, and sesame oil to the chicken. Toss to coat.
- Add 1/2 cup cornstarch to the chicken and toss until every piece is lightly dusted. Set aside.
- Spread chicken in a single layer on the prepared baking sheet, ensuring pieces do not touch.
- Bake for 20 minutes, flipping the chicken halfway through (at 10 minutes) to ensure even browning.
- While chicken bakes, combine soy sauce, honey, rice vinegar, 1/4 cup water, garlic, and ginger in a small saucepan over medium heat.
- Bring sauce to a simmer. Mix 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry.
- Whisk the slurry into the simmering sauce and cook for 1-2 minutes until thickened. Remove from heat.
- Remove chicken from oven. Pour hot sauce over chicken and toss gently to coat.
- Return baking sheet to oven for 5 more minutes until sauce bubbles and clings to chicken.
- Remove from oven, sprinkle with toasted sesame seeds and sliced green onions, and serve immediately over steamed rice.
Notes
Pat chicken dry before coating to ensure cornstarch sticks. Do not crowd the pan to allow for crispy texture. Toast sesame seeds in a dry pan for 2-3 minutes for best flavor. Sauce can be made ahead, but cornstarch-thickened sauces do not freeze well. Reheat leftovers in the oven at 350°F to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Sugar: 25
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 1
- Protein: 35
Keywords: sesame chicken, baked chicken, sticky chicken, easy dinner, weeknight meals, chinese food, chicken thighs, gluten-free option