Whiskey-Glazed Sesame Chicken Strips are a delicious twist on a classic dish, featuring crispy chicken coated in a sweet and savory whiskey glaze.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ lb boneless, skinless chicken breasts, cut into strips
½ cup all-purpose flour
½ cup cornstarch
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 large egg
½ cup cold water
Vegetable oil, for frying
½ cup whiskey
½ cup honey
¼ cup soy sauce
¼ cup ketchup
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp cold water
1 tsp toasted sesame seeds
2 green onions, thinly sliced (for garnish)
1 tbsp toasted sesame seeds (for garnish)
Red pepper flakes, optional (for garnish)
Instructions
Prepare the chicken: Pat the chicken strips dry. In a bowl, combine flour, cornstarch, garlic powder, paprika, onion powder, salt, and pepper.
Make the batter: Whisk the egg and cold water together. Pour into the dry ingredients and mix until a thick batter forms.
Coat the chicken: Add the chicken strips and toss until completely coated.
Fry: Heat about 1½ inches of vegetable oil in a deep skillet to 350°F. Fry the chicken in batches for 4–6 minutes, turning occasionally, until golden brown and cooked through. The chicken should reach 165°F internally. Transfer to a paper towel-lined plate.
Make the glaze: Add whiskey to a saucepan over medium heat. Simmer for about 2 minutes. Add honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
Thicken: Stir cornstarch into cold water until smooth. Add to the saucepan and simmer for 2–3 minutes, stirring, until the sauce becomes glossy and thick.
Add sesame: Stir in the toasted sesame seeds.
Coat the chicken: Add the crispy chicken strips to a large bowl. Pour the warm glaze over them and toss quickly until evenly coated.
Garnish: Sprinkle with green onions, extra sesame seeds, and red pepper flakes if desired.
Serve: Serve immediately with steamed rice, fried rice, or a crunchy Asian-style slaw.
Notes
For the crispiest strips, make sure the oil stays around 350°F and avoid overcrowding the pan.
If you prefer a milder flavor, replace some or all of the whiskey with chicken broth or apple juice.
Toss the chicken in the glaze right before serving so the coating stays as crisp as possible.
For extra heat, add 1–2 teaspoons of chili garlic sauce to the glaze.