If you’re like me and always craving something crispy, saucy, and just a little bit spicy, then you’re going to love this crispy sesame chicken. It’s like your favorite takeaway but made right in your airfryer no deep frying, no mess, just pure sticky, crunchy goodness.
What I love most? The sauce cooks in the airfryer too! Yup, you don’t even need a separate pan unless you really want to. This is a lazy cook’s dream with a huge flavor payoff. So whether you’re cooking for yourself or sharing with the family, this recipe is a total win. Let’s get cooking!
Method in Detail
Coat the Chicken
To start, I prepare the chicken by cutting it into bite-sized pieces this helps them cook evenly and makes them easier to eat. Then I get three bowls ready for the coating process. In the first bowl, I place the flour, which helps the egg stick to the chicken. In the second bowl, I beat one egg until smooth. The third bowl holds either panko breadcrumbs or crushed cornflakes both give a great crunch, but panko is my go-to. One piece at a time, I dip the chicken in the flour, making sure it’s fully coated. Then I dunk it into the beaten egg, letting any excess drip off, and finally roll it in the breadcrumbs. I gently press the coating onto the chicken so it sticks well. Once all the chicken pieces are coated, I place them on a plate or tray, ready for the airfryer.
Airfry It
Next, I preheat the airfryer to 200°C (about 400°F). While it heats, I spray the coated chicken pieces with a light layer of oil. This helps them get that golden, crispy finish without needing deep frying. I place the pieces in the airfryer basket, spreading them out evenly so they’re not touching too much. This part is important if the pieces are too close, they’ll steam instead of crisp up. I cook the chicken for 14 minutes total, shaking the basket gently halfway through to help them cook evenly on all sides.
Make the Sauce
While the chicken is cooking, I take a small bowl and mix together all the sauce ingredients. I start with the sesame oil and soy sauce, then add the honey, sweet chili sauce, rice wine vinegar, and Chinese 5 Spice. For heat and bold flavor, I stir in the sriracha, garlic purée, and ginger purée. I use a fork or small whisk to combine everything until smooth. Once the chicken has airfried for 14 minutes and looks golden and crisp, I pour the sauce directly over the pieces in the airfryer basket. I give the basket a gentle shake so the chicken gets evenly coated. Then I cook it for another 2 minutes. The heat helps the sauce thicken and stick to the crispy coating, creating a glossy, sticky layer of flavor.
If your airfryer basket doesn’t allow liquid sauces, no worries! You can simply pour the sauce into a small pan and warm it for a couple of minutes. Once it starts to bubble and thicken, stir in the cooked chicken and toss to coat. Either method works great.
Finish It Off
Once the saucy chicken is done, I plate it up and go in with the toppings. I sprinkle on toasted sesame seeds for a nutty crunch, add some fresh spring onion slices for a mild bite, and throw on a few chili slices if I’m feeling brave. It’s such a simple finish, but it really makes the dish pop both in flavor and color.
Necessary Tools
- Airfryer
- Mixing bowls
- Tongs or spoon
- Measuring spoons
- Knife and chopping board
- Small whisk or fork
Crispy Sesame Chicken
Cuisine: AmericanDifficulty: Easy3
servings10
minutes16
minutes26
minutesIngredients
For the Chicken:
300g chicken breast (cut into bite-sized pieces)
3 tbsp plain flour
1 beaten egg
100g panko breadcrumbs (or crushed cornflakes)
Oil spray
For the Sauce:
1 tsp sesame oil
2 tbsp soy sauce
3 tbsp honey
2 tbsp sweet chili sauce
1 tsp rice wine vinegar
½ tsp Chinese 5 Spice
3 tbsp sriracha
1 tbsp garlic purée
1 tbsp ginger purée
Toppings:
Sesame seeds
Sliced spring onions
Chopped fresh chili (optional)
Directions
- Coat the Chicken: First, I dip each piece of chicken into the flour. Then I dunk it in the beaten egg and roll it through the breadcrumbs (or crushed cornflakes if that’s what you’re using). This triple coating gives it that crunchy fakeaway-style texture.
- Airfry It: Spray the coated chicken lightly with oil. Pop them into your airfryer at 200°C (around 400°F) for 14 minutes. Give the basket a little shake halfway through so they cook evenly.
- Make the Sauce: While the chicken is airfrying, mix all the sauce ingredients in a small bowl. After 14 minutes, pour the sauce over the chicken in the airfryer basket, shake it gently, and cook for another 2 minutes.
- Finish It Off: Once done, sprinkle sesame seeds, spring onions, and chili slices on top. Boom crispy sesame chicken perfection!
Notes
- Don’t overcrowd the airfryer! The chicken pieces need space or they’ll steam instead of crisp up.
- Crushed cornflakes work, but panko breadcrumbs give the best crunch.
- Be careful when adding sauce to the airfryer it’s hot, and you don’t want to burn your hand while shaking the basket!
- If using garlic and ginger purée from a jar, double-check that it’s not too salty, especially with soy sauce in the mix.
Serving Suggestions
I like serving this with fluffy white rice or noodles. You could also make it into a crispy chicken wrap with lettuce and cucumber slices. Want a low-carb option? Serve it on a bed of stir-fried veggies!
Fun Fact
Did you know? The combo of sweet, spicy, and crunchy textures in Asian dishes is designed to wake up every part of your tongue sweet, salty, sour, and spicy all in one bite!
Conclusion
This crispy sesame chicken is hands-down one of the easiest and tastiest airfryer dinners I’ve made. It’s crunchy on the outside, juicy on the inside, and the sticky sauce is just chef’s kiss. If you’re craving something quick and delicious, give this recipe a go and don’t forget to sprinkle those sesame seeds on top for that final bit of magic!
