Sesame Chicken in Air Fryer – Quick Sticky Sauce Recipe

Name: Sesame Chicken in Air Fryer – Quick Sticky Sauce Recipe
Total time: 35 min
Yield: 6
Ingredients: 6 pieces boneless skinless chicken thighs; 1/2 cup (60g) cornstarch (for coating); as needed olive oil spray; 1/4 cup (60ml) soy sauce (or gluten-free alternative); 2 tablespoons (30g) brown sugar; 2 tablespoons (30ml) orange juice; 5 teaspoons (25ml) hoisin sauce (or gluten-free alternative); 1/2 teaspoon ground ginger; 1 garlic clove, crushed; 1 tablespoon (15ml) cold water; 1 tablespoon (8g) cornstarch (for sauce); 2 teaspoons sesame seeds; green onion, sliced (optional, for garnish); cooked rice (optional, for serving)

Tender chicken pieces, crispy air-fried and glazed with a sweet-savory sauce, sprinkled with sesame seeds. A quick and delicious dinner ready in 35 minutes.

Time: 35 min6 servingsDifficulty: Easy200°CChicken

Steps

1
Cut chicken thighs into bite-sized cubes. Place in a bowl and toss with 1/2 cup cornstarch until evenly coated.
2
Arrange chicken cubes in the air fryer basket and spray generously with olive oil spray.
3
Cook at 200°C (390°F) for 10-15 minutes. Halfway through, shake the basket and spray with a little more oil. Internal temperature should reach at least 74°C (165°F).
4
While chicken cooks, prepare the sauce: in a small saucepan, combine soy sauce, brown sugar, orange juice, hoisin sauce, ground ginger, and crushed garlic.
5
Heat over medium-high heat, stirring until sugar dissolves and mixture comes to a gentle boil.
6
In a small bowl, mix cold water with 1 tablespoon cornstarch. Pour this slurry into the saucepan and stir until sauce thickens.
7
Add sesame seeds, stir, then set aside. Let the sauce rest for 5 minutes to thicken further.
8
When chicken is done, remove from air fryer and transfer to a bowl. Pour sauce over and toss to coat evenly.
9
Serve over cooked rice and, if desired, garnish with sliced green onion.

Shopping list

6 boneless, skinless chicken thighs, 1/2 cup cornstarch, olive oil spray, 1/4 cup soy sauce (or gluten-free), 2 tablespoons brown sugar, 2 tablespoons orange juice, 5 teaspoons hoisin sauce (or gluten-free), 1/2 teaspoon ground ginger, 1 garlic clove, 1 tablespoon cold water, 1 tablespoon cornstarch, 2 teaspoons sesame seeds, green onion (optional), cooked rice (optional)

Recipe story

This recipe combines the Asian tradition of caramelized chicken with the modern innovation of the air fryer. The sticky sweet-savory sauce is said to have been created centuries ago in imperial Chinese kitchens, where cooks discovered that honey and soy sauce, reduced over low heat, could transform meat into a delicacy. Over time, the recipe spread throughout East Asia, with each region adding its own local ingredients. Today, this air fryer adaptation preserves the original essence, offering a crispy texture and authentic flavor.

Ingredient Secrets

Ginger

Ginger, known since antiquity, was one of the first spices brought along the Silk Road, so precious that a kilogram of ginger was worth a sheep in medieval Europe.

Garlic

Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.

Onion

Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.

Cloves

Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.

Sesame

In Assyrian mythology, the gods drank sesame wine on the night before the creation of the world, and in ancient Rome, sesame seeds were sprinkled on soldiers' bread to give them strength. In the Middle Ages, sesame was considered a magical food capable of boosting vitality. Today, it is valued for its oil rich in essential fatty acids.