Description
This Easy Sesame Chicken recipe captures the crispy, saucy goodness of takeout with the satisfaction of homemade cooking. Enjoy tender chicken coated in a rich, glossy sauce that’s sweet, savory, and bursting with toasted sesame flavor.
Ingredients
- Chicken Thighs, cut into 1-inch pieces
- Chicken Breast, cut into 1-inch pieces
- Toasted Sesame Oil
- Sesame Seeds
- Low-sodium Soy Sauce
- Brown Sugar or Honey or Maple Syrup
- Rice Vinegar
- Fresh Garlic, minced
- Fresh Ginger, grated
- Cornstarch
- Non-Alcohol Alternative (like chicken broth or diluted apple cider vinegar)
- Oil for Frying (vegetable oil, canola oil, or peanut oil)
- Cornstarch for Coating (or a mix of cornstarch and flour)
Instructions
- Prep the Chicken: Start by patting your chicken pieces (thighs or breast, cut into 1-inch chunks) thoroughly dry with paper towels. In a medium bowl, season the chicken with a pinch of salt and black pepper. In a separate shallow dish, whisk together about ½ cup of cornstarch (or ¼ cup cornstarch and ¼ cup all-purpose flour). Dredge each piece of chicken in the cornstarch mixture, ensuring it's evenly coated, then shake off any excess. Set aside.
- Make the Sauce: In a medium bowl, whisk together ½ cup low-sodium soy sauce, ½ cup brown sugar (or honey/maple syrup), ¼ cup rice vinegar, 2 tablespoons of your chosen non-alcohol alternative (like chicken broth or diluted apple cider vinegar), 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 1 tablespoon toasted sesame oil. In a small separate bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Set both aside.
- Cook the Chicken: Heat 2-3 inches of neutral oil (vegetable, canola, or peanut oil) in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches about 350-375°F (175-190°C). Carefully add the coated chicken pieces in batches, making sure not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F or 74°C). Use a slotted spoon to transfer the cooked chicken to a wire rack set over a baking sheet to drain any excess oil.
- Thicken the Sauce: Carefully pour off most of the oil from your pot, leaving only about 1 tablespoon. Return the pot to medium heat. Pour in your prepared sauce mixture and bring it to a gentle simmer, stirring frequently. Once simmering, slowly whisk in the cornstarch slurry. Continue to whisk for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon.
- Combine and Serve: Add the crispy chicken pieces directly into the thickened sauce. Toss gently to coat every piece evenly. Remove from heat immediately to prevent the chicken from losing its crispness. Serve hot, garnished generously with toasted sesame seeds and sliced green onions.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For the best crispy chicken, pat the chicken completely dry before coating and consider a double-fry method. You can also prepare the chicken coating and sauce components ahead of time for convenience.