Sesame Chicken Recipe
Get ready to fall head-over-heels for this irresistible Sesame Chicken! Tender chunks of juicy chicken are lovingly tossed in a crisp coating, then glazed in a gorgeous, sticky sauce that balances savory soy, luscious honey, and a hint of ginger heat. Finished with a sprinkle of toasted sesame seeds and fresh green onion, it’s truly next-level comfort food—the kind you’ll crave long after the last bite. Whether you’re aiming to recreate your favorite takeout or simply searching for a dish that’s bold, sweet, and supremely satisfying, Sesame Chicken delivers it all in less than thirty-five minutes!
Ingredients You’ll Need
Every ingredient in this Sesame Chicken recipe is chosen for a reason: together, they create those signature flavors and textures that make the dish so unforgettable. Most are pantry staples, but even the special touches—like fresh ginger or toasted sesame seeds—are easy to find and absolutely worth it for the final taste.
- Boneless, skinless chicken breasts or thighs: Choose your favorite; thighs are juicier, while breasts stay tender and soak up the sauce beautifully.
- Cornstarch: The secret to that irresistibly crisp coating and helps thicken the sauce to the perfect glossy finish.
- Large eggs: Essential for binding the cornstarch to each chicken piece for extra crunch.
- Vegetable oil: Gives you a golden, crispy fry without any overwhelming flavor.
- Low-sodium soy sauce: The bold, savory backbone of the sauce—lower sodium keeps the flavors balanced.
- Honey: Adds balance and natural sweetness for that classic sticky glaze.
- Rice vinegar: Brightens everything up with a gentle tang that cuts through the sweetness.
- Brown sugar: Gives extra caramel notes and deepens the glaze’s color.
- Garlic: Freshly minced for a mellow, aromatic kick you taste in every bite.
- Fresh ginger: Just a teaspoon adds zippy warmth and depth to the sauce.
- Cornstarch slurry: A quick mix with water thickens the sauce fast without clumps.
- Sesame seeds: Toasted for nutty crunch and classic presentation.
- Green onions: Sliced for a pop of color and subtle oniony bite right at the end.
- Cooked white rice: The perfect bed to soak up every drop of sauce and make it a meal.
How to Make Sesame Chicken
Step 1: Coat the Chicken
Start by cutting your chicken into bite-sized, one-inch pieces for even cooking. Toss them in cornstarch, making sure each piece is well coated—this is the foundation for that extra-crisp exterior. Next, dip the coated chicken pieces into beaten eggs, letting any excess drip off. This two-step breading gives the final dish an unbeatable texture!
Step 2: Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in batches—resist crowding the pan, as this keeps the pieces beautifully crispy. Cook for about four to five minutes per side, turning as needed, until they’re golden brown and cooked through to the center. Set aside on a plate while you make the sauce.
Step 3: Make the Sauce
Using the same skillet, whisk together the low-sodium soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger directly into the pan. Let this mixture come to a gentle simmer so the flavors can meld together. The aroma at this stage is absolute heaven—sweet, savory, and loaded with anticipation!
Step 4: Thicken the Sauce
Stir the cornstarch slurry (just cornstarch mixed with water) into the bubbling sauce. In just a minute or two, you’ll see it transform into a thick, shiny glaze—this is when the magic happens and the Sesame Chicken earns its signature look.
Step 5: Toss Everything Together
Add the crispy chicken pieces back into the pan, tossing carefully to coat every nook and cranny in that glossy sauce. Once the chicken is evenly coated and piping hot, sprinkle over the toasted sesame seeds and sliced green onions. The dish is ready to serve, and you’ll barely be able to wait!
How to Serve Sesame Chicken
Garnishes
A sprinkle of toasted sesame seeds and a handful of bright green onion slices aren’t just for looks—they add a nutty crunch and a burst of freshness to every bite. If you like, throw on a few chili flakes or a dash of black sesame for a pretty twist!
Side Dishes
Classic steamed white rice is an absolute must for this Sesame Chicken—it soaks up that incredible sauce and rounds out the meal. If you’re feeling adventurous, try it with jasmine rice, brown rice, or even cauliflower rice. For extra crunch and freshness, serve alongside crisp steamed broccoli, snap peas, or cucumber salad.
Creative Ways to Present
Sesame Chicken is just as fantastic in a rice bowl as it is wrapped in crisp lettuce leaves for a lighter take. Skewer the chicken pieces for party appetizers, or nestle them into steamed bao buns with pickled veggies. You can even tuck leftovers into a warm tortilla for a fusion lunch the next day!
Make Ahead and Storage
Storing Leftovers
Leftover Sesame Chicken will keep perfectly in an airtight container in the fridge for up to three days. The sauce keeps the chicken moist, but you might lose a bit of that crispy coating—don’t worry, it’ll still taste wonderful!
Freezing
This dish actually freezes like a dream! Let your cooked Sesame Chicken cool completely, then transfer it to freezer-safe containers or zipper bags. It’ll last up to two months. For best results, freeze the chicken and sauce together, and avoid freezing with rice as the texture can suffer.
Reheating
To bring your Sesame Chicken back to its prime, reheat it gently in a skillet over medium heat, adding a splash of water if the sauce seems too thick. The microwave works too (about 1-2 minutes on medium), though you’ll sacrifice a bit of crispiness. For frozen portions, thaw overnight and then warm as above.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually the top pick for many Sesame Chicken fans—they stay extra-juicy and flavorful. Just be sure to trim off any excess fat for the best texture.
Is it possible to make this gluten-free?
Yes, simply swap in your favorite gluten-free soy sauce (like tamari or coconut aminos) and double-check your cornstarch. Everything else in the recipe is naturally gluten-free!
How can I make the sauce a little spicier?
Easily! Add a teaspoon of chili garlic sauce, a pinch of red pepper flakes, or a drizzle of sriracha to the sauce before simmering. It gives the Sesame Chicken a lovely, subtle heat.
Can I bake the chicken instead of frying?
You sure can! Arrange the cornstarch-and-egg-coated chicken on a parchment-lined baking sheet and bake at 400°F for about 20 minutes, flipping halfway. It’s a lighter version that’s still delicious, though not quite as crisp as frying.
What should I do if my sauce gets too thick?
No stress—just stir in an extra tablespoon or two of water (or chicken broth) until you reach your preferred consistency. The glossy, sticky sauce should easily coat the chicken without being too gluey.
Final Thoughts
If you’re looking for a foolproof way to recreate restaurant magic at home, Sesame Chicken is your golden ticket. Every bite brings together sweet, savory, crispy, and tangy in a combination guaranteed to win over even picky eaters. Gather your ingredients and give this recipe a try soon—there’s nothing quite like the satisfaction of making your own takeout classic in your own kitchen!
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Sesame Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sesame Chicken recipe is a delicious Asian-inspired dish that combines crispy, golden chicken pieces with a sweet and savory sesame sauce. Perfect for a cozy homemade dinner with an exotic twist!
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
- 1/2 cup cornstarch
- 2 large eggs (beaten)
- 1/4 cup vegetable oil
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 2 tbsp brown sugar
- 2 cloves garlic (minced)
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish and Serving:
- 2 tbsp sesame seeds (toasted)
- 2 green onions (sliced)
- cooked white rice for serving
Instructions
- Coat and Fry the Chicken: Toss chicken pieces with cornstarch, dip in beaten eggs, and fry in vegetable oil until golden brown.
- Make the Sauce: Combine soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger in the skillet. Thicken with cornstarch slurry.
- Combine and Serve: Toss fried chicken in the sauce, sprinkle with sesame seeds and green onions. Serve over cooked white rice.
Notes
- For extra crispiness, fry chicken in small batches without crowding the pan.
- You can bake the chicken at 400°F for 20 minutes as a lighter alternative to frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-American
Nutrition
- Serving Size: 1/4 recipe (without rice)
- Calories: 420
- Sugar: 23 g
- Sodium: 810 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 145 mg
