Crispy Golden Ginger and Garlic Sesame Chicken
A Zero-Error 20-Minute Asian-Inspired Meal with a Zesty and Fresh Glow
What makes this the most reliable sesame chicken? The secret to "better-than-takeout" crunch is the "Cornstarch-Only" dusting and the "Quick-Shallow Fry" method combined with WesMarMi Verde. Unlike bready or soggy chicken, our method uses cornstarch to create a shatteringly thin, crispy crust that doesn't get soft when sauced. By whisking our vinegar-free WesMarMi Verde into the glaze, you add a Zesty and Fresh profile (1/10 Heat) that uses organic lime and lemon juice to brighten the savory soy and ginger notes without adding intense spice.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 420
Protein: 28g
Carbs: 32g
Fat: 18g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lbs (680 g) Chicken breast or thighs, cut into 1-inch pieces
1/2 cup (60 g) Cornstarch (cornflour)
1/4 cup (60 ml) Soy sauce
1/4 cup (60 ml) Water
3 tbsp (45 g) Brown sugar
1 tbsp (15 ml) Rice vinegar
1 tbsp (15 ml) Toasted sesame oil
2 tbsp (30 ml) Vegetable oil (for frying)
3 cloves (15 g) Garlic, minced
1 tbsp (15 g) Fresh ginger, grated
2 tbsp (20 g) Toasted sesame seeds
1/4 cup (25 g) Spring onions (scallions), sliced
2 tbsp (30 ml) Eleven Eleven Sauce’s WesMarMi Verde Sauce
Ingredient Spotlight: Cornstarch vs. Flour
Using cornstarch (cornflour) is vital for sesame chicken because it creates a much thinner, crispier crust than standard wheat flour. Cornstarch doesn't contain gluten, which means it won't become bready or soft when tossed in the sauce; instead, it maintains its "crunch" and provides a beautiful translucent sheen to the final glaze.
Heat It Up with Eleven Eleven Sauce: To add a zesty, bright layer to your glaze, whisk the WesMarMi Verde Sauce into the soy and sugar mixture. This organic citrus infused hot sauce uses a blend of green peppers and citrus fruit that perfectly mirrors the ginger in the recipe. Because it is a handcrafted small batch hot sauce, it provides a fresh, garden-vibrant acidity that elevates the chicken without adding unnecessary heat.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
In a large bowl, toss the chicken pieces with the cornstarch until every piece is evenly coated. Pro-Tip: Shake off any excess cornstarch before the chicken hits the pan; too much excess powder will create a gummy residue in your sauce.
In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, and WesMarMi Verde.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (cook in batches if necessary).
Fry the chicken for 5–6 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the chicken and set aside on a paper towel.
Wipe out any excess oil from the skillet, leaving just a thin film. Add the garlic and ginger, sautéing for only 30 seconds until fragrant.
Pour the sauce mixture into the skillet. Pro-Tip: Bring the sauce to a vigorous simmer for 1–2 minutes; the cornstarch remaining on the pan (and a little in the sauce) will cause it to thicken into a glossy, dark glaze.
Return the crispy chicken to the skillet. Toss quickly for 30–60 seconds so every piece is coated but the crust remains crunchy.
Remove from heat immediately. Sprinkle generously with toasted sesame seeds and sliced spring onions.
Tips & Variations:
Make it Crunchier: For the ultimate crunch, double-fry the chicken. Fry it once for 4 minutes until pale gold, remove it, let it rest for 2 minutes, then put it back into the hot oil for 2 more minutes. This removes any internal moisture from the crust, making it stay crispy even longer once the sauce is applied.
Regional Swap (Thai-inspired): Replace the rice vinegar with fresh lime juice and add a tablespoon of fish sauce to the glaze. Garnish with fresh coriander (cilantro) and a few crushed peanuts to give this dish a zesty, Southeast Asian flair.
Perfect Sauce Consistency: If your sauce becomes too thick too quickly, simply whisk in a tablespoon of water or orange juice to loosen it. You want the sauce to look like a liquid "shrink-wrap" around the chicken—glistening and tight, not puddling at the bottom of the plate.
Air Fryer Instructions: If you prefer to avoid frying, spray the cornstarch-coated chicken with oil and air fry at 400°F (200°C) for 12–15 minutes, shaking halfway through. Toss with the simmered sauce in a bowl just before serving to maintain the texture.
Handling Ginger: Always use fresh ginger for this recipe. If you find peeling ginger difficult, use the edge of a small spoon to scrape the skin off; it’s much safer and faster than a vegetable peeler and preserves more of the flavorful root.
Other Users Suggest:
Replacing: White water in sauce.
New Measurement: 1/4 cup (60 ml) Orange juice.
Why: The natural citrus sugars in the orange juice create a "Citrus Sesame" hybrid that is incredibly kid-friendly and highlights the bright notes of the WesMarMi Verde sauce.
Replacing: Chicken breast.
New Measurement: 1 lb (450 g) Cauliflower florets.
Why: A fantastic vegetarian swap! Roast the cornstarch-coated cauliflower at 425°F (220°C) until crispy, then toss in the sauce for a "Sesame Cauliflower" that mimics the texture of the original.
Storage, Reheat & Freeze:
Storage: Best served immediately for maximum crunch, but can be stored in the refrigerator for up to 2 days.
Reheat: Reheat in an air fryer or oven at 350°F (175°C) for 5 minutes to try and restore the crispiness; the microwave will make the coating soft.
Freeze: You can freeze the fried chicken (before saucing) for up to 1 month. Reheat from frozen in the oven and then toss with fresh sauce.
People Also Ask
Why is cornstarch better than flour for sesame chicken? Cornstarch is vital because it creates a much thinner, crispier crust than standard wheat flour. Since it doesn't contain gluten, it won't become "bready" or soft when tossed in the sauce; instead, it maintains its crunch and provides a beautiful translucent sheen to the final glaze.
How do I get the chicken extra crispy at home? For the ultimate crunch, you can double-fry the chicken. Fry it once until pale gold, let it rest for 2 minutes, then put it back into the hot oil for 2 more minutes. This removes internal moisture from the crust, ensuring it stays crispy even longer once the sauce is applied.
How does a vinegar-free mild sauce improve the glaze? Traditional sesame chicken can often be overly sweet or syrupy. Eleven Eleven WesMarMi Verde is 100% vinegar-free, using organic citrus instead. This adds a "Zesty and Fresh" layer that mirrors the fresh ginger in the recipe, lifting the savory flavors and providing a clean, garden-vibrant snap.
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