If you love Asian-style meals like we do, then you will absolutely love this Sticky Sesame Chicken recipe! Not only does it boast a perfectly sweet and savoury combination, but it also only takes less than an hour to whip up. And with a side of freshly cooked rice and a few lightly tossed baby carrots, you’ve got yourself a heavenly meal to start the week on a high note.


Here are the ingredients you need:

1. Six small chicken thigh cutlets, skin on
2. Two tablespoons of light soy sauce
3. Two tablespoons of Chinese rice wine
4. Two tablespoons of sweet chilli sauce
5. Two tablespoons of brown sugar
6. A tablespoon of finely shredded ginger
7. Two bunches of baby carrots, trimmed
8. Two teaspoons of sesame seeds
9. Thinly sliced green shallot, to serve
10. Sesame oil, to drizzle


Start by preheating the oven to 220 or 200 degrees Celsius, fan-forced. Then, heat a large ovenproof frying pan over high heat. Add a little bit of cooking oil and place the chicken cutlets, skin side down, in the pan. Cook for about 7 minutes or until the skin is crisp. Turn each piece and cook for a further 3 minutes. Transfer the cooked chicken cutlets to a plate before draining the fat from the pan.

Meanwhile, combine the soy sauce, rice wine, sweet chilli sauce, sugar, and ginger in a large container.

Add the baby carrots to the frying pan and toss over high heat for a minute. Return the chicken to the pan and pour over the soy mixture. Pop the pan in the oven and bake for 30 minutes. After that, sprinkle some sesame seeds over the chicken and bake for a further 5 minutes or until the chicken is cooked through. Sprinkle with shallots, drizzle with sesame oil, and serve with freshly cooked white rice. How delicious does that sound?