Crispy Sesame Chicken with Sweet Chilli Glaze

This crispy sesame chicken is a high-protein dinner that tastes like takeaway. The chicken gets a crunchy coating and a sticky sweet chilli glaze without any deep frying.

Serves 4

Prep Time 15

Cook Time 20 minutes

Looking for more crispy, saucy chicken dinners? Try my Sticky Char Siu Chicken Bowls, my Cashew Chicken Stir Fry or my Thai Red Curry with Crispy Chicken.

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Helpful Tips

Storage

Keep the chicken and sauce in an airtight container in the fridge for up to 3 days. If you can, store the rice and greens separately.
For the crispiest result, reheat the chicken in the air fryer at 180°C for 4–5 minutes. The microwave works but softens the coating.
Freezing isn’t recommended because the coating goes soggy when thawed.

Substitutions

Chicken breast: Use chicken thigh for juicier, more forgiving meat. It has slightly less protein and more calories.
Cornflour: Potato starch gives an equally crisp coating.
Soy sauce: Use tamari to make the recipe gluten-free, and check that your sweet chilli sauce is gluten-free too.
Honey: Maple syrup works the same
Jasmine rice: Brown rice adds more fibre, and cauliflower rice makes a lighter meal.
Bok choy: Broccolini, snow peas or green beans all work.

Serving Suggestions

Serve over jasmine rice with steamed Asian greens and plenty of the sauce spooned over. For extra crunch and freshness, add quick-pickled cucumber or a simple slaw on the side.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the chicken

600g chicken breast, cut into even 3cm pieces (use thigh for a juicier result but slightly more calories)
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp ground pepper
2 eggs, beaten
60g (½ cup) cornflour
Olive oil spray

For the sweet chilli sauce

3 tbsp sweet chilli sauce
1–2 tbsp sriracha (to taste)
2 tbsp salt-reduced soy sauce
1 tbsp honey
1 tbsp rice vinegar
2 garlic cloves, finely grated
1 tsp finely grated ginger (optional)
1 tsp sesame oil
2 tbsp water
1 tbsp sesame seeds

To serve

600g cooked jasmine rice (from 200g uncooked)
2 bunches bok choy or choy sum, halved or trimmed
1 long red chilli, thinly sliced
2 spring onions, finely sliced

Directions

Add the chicken to a large bowl with the soy sauce, sesame oil and pepper. Add the beaten eggs and mix until every piece is coated.
Add the cornflour to a shallow bowl. Toss the chicken through the cornflour in batches, shake off the excess and lay the pieces on a tray. Rest for 5 minutes, until the coating looks slightly damp with no dry white patches.
Preheat the air fryer to 200°C. Arrange the chicken in a single layer, working in batches if needed, and spray generously with olive oil. Cook for 12–15 minutes, turning and spraying again halfway, until golden, crisp and cooked through.
While the chicken cooks, cook the jasmine rice according to the packet instructions. Steam or blanch the bok choy for 2–3 minutes until just tender.
Add the sweet chilli sauce, sriracha, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil and water in a large frying pan over medium heat. Simmer for 1–2 minutes until glossy and slightly thickened.
Take the pan off the heat. Add the crispy chicken and toss until evenly coated, then scatter over the sesame seeds and toss again.
Serve straight away over the rice with the bok choy, topped with the sliced chilli and spring onion.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	570 kcal
Protein	43 g
Carbohydrates	70 g
Fat	11 g
Fibre	3 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.