Looking for a mouthwatering dinner that’s both quick and satisfying? This Sesame Chicken recipe is your answer! Featuring crispy chicken pieces coated in a savory-sweet sauce and topped with toasted sesame seeds, it’s perfect for a fast weeknight meal or an impressive homemade takeout option. With a balance of tangy, sweet, and nutty flavors, this dish is sure to become a favorite in your kitchen.
Ingredients:
For the Chicken:
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 large eggs, beaten
1/2 cup all-purpose flour
Salt and pepper to taste
Vegetable oil, for frying
For the Sauce:
1/4 cup soy sauce
1/4 cup honey or brown sugar
1 tablespoon hoisin sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch
1/4 cup water
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1-2 tablespoons sesame seeds, toasted
Sliced green onions (optional, for garnish)
Directions:
Prepare the Chicken:
Season the chicken pieces with salt and pepper in a large bowl. Toss the chicken in cornstarch until evenly coated.
Dip each piece into the beaten eggs, then coat with flour, shaking off any excess.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and drain on a paper towel-lined plate.
Make the Sauce:
In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, hoisin sauce, sesame oil, cornstarch, and water until smooth.
In the same skillet, discard most of the oil, leaving about 1 tablespoon. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Pour the sauce mixture into the skillet and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Combine and Serve:
Add the fried chicken back into the skillet, tossing to coat the chicken evenly with the sauce.
Sprinkle with toasted sesame seeds and garnish with sliced green onions if desired. Serve hot over steamed rice.
Serving Tips:
Over Steamed Rice: Serve Sesame Chicken over a bed of steamed white or jasmine rice. The rice absorbs the delicious sauce and complements the crispy chicken.
With Vegetables: Pair with steamed or stir-fried vegetables like broccoli, bell peppers, or snap peas for a complete meal.
Garnishes: Enhance presentation and flavor with toasted sesame seeds and sliced green onions. A sprinkle of sesame seeds adds a pleasant crunch and nutty flavor, while green onions provide a fresh contrast.
On a Bed of Lettuce: For a lighter option, serve the chicken on a bed of crisp lettuce for a refreshing salad.
As an Appetizer: This Sesame Chicken also makes a great appetizer or party dish. Serve it with toothpicks or skewers for easy snacking.
Storage Tips:
Refrigeration: Store leftover Sesame Chicken in an airtight container in the refrigerator. It will keep for up to 3-4 days. Make sure it’s completely cooled before transferring it to the container to prevent condensation and sogginess.
Freezing: If you want to keep it for a longer period, you can freeze Sesame Chicken. Place it in an airtight container or a freezer-safe zip-top bag. It’s best to consume it within 2-3 months for optimal taste and texture.
Reheating: To reheat, use the oven or stovetop for best results. Place the chicken on a baking sheet and reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. On the stovetop, heat gently in a skillet over medium heat, stirring occasionally.
Avoid Microwaving: While convenient, microwaving can make the coating lose its crispiness. If using a microwave, reheat in short intervals and check frequently to avoid overcooking.
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FAQs:
Can I use boneless, skinless chicken thighs instead of breasts?
Yes, you can substitute boneless, skinless chicken thighs for chicken breasts in this recipe. Chicken thighs will add a bit more flavor and tend to be more tender and juicy. Just be sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to breasts.
How can I make this recipe gluten-free?
To make Sesame Chicken gluten-free, you can use gluten-free soy sauce or tamari in place of regular soy sauce. Additionally, make sure to use gluten-free cornstarch and verify that all other ingredients, like hoisin sauce, are gluten-free. You can find gluten-free hoisin sauce at specialty stores or online.
Can I make Sesame Chicken in advance?
Yes, you can prepare Sesame Chicken in advance. Cook and fry the chicken as directed, and make the sauce. Store both separately in airtight containers. When ready to serve, reheat the chicken and sauce separately, then toss the chicken in the sauce before serving. This helps retain the chicken’s crispiness.
How can I adjust the spice level in this recipe?
If you prefer a spicier Sesame Chicken, you can add red pepper flakes or a small amount of sriracha to the sauce. Start with a little and taste as you go to ensure you achieve the desired level of heat. For a milder version, omit any additional spices.
Conclusion:
This Sesame Chicken recipe delivers a perfect blend of crispy, tender chicken coated in a rich, savory-sweet sauce. Ideal for a quick weeknight dinner or an impressive homemade takeout dish, it’s both flavorful and easy to prepare. Enjoy a delightful taste of Asian cuisine from the comfort of your home!
📖 Recipe:
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Sesame Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Sesame Chicken recipe features crispy, golden-brown chicken pieces tossed in a savory-sweet sauce made with soy sauce, honey, and sesame oil. Garnished with toasted sesame seeds and green onions, this quick and easy dish delivers a delightful balance of tangy, sweet, and nutty flavors. Perfect for a fast weeknight dinner or a homemade takeout experience, it’s sure to become a family favorite.
Ingredients
For the Chicken:
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 large eggs, beaten
1/2 cup all-purpose flour
Salt and pepper to taste
Vegetable oil, for frying
For the Sauce:
1/4 cup soy sauce
1/4 cup honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1/4 cup water
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1–2 tablespoons sesame seeds, toasted
Sliced green onions (optional, for garnish)
Instructions
- Season chicken pieces with salt and pepper. Toss in cornstarch until evenly coated.
- Dip chicken into beaten eggs, then coat with flour, shaking off excess.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towel-lined plate.
- In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, hoisin sauce, sesame oil, cornstarch, and water until smooth.
- In the same skillet, discard most of the oil, leaving about 1 tablespoon. Sauté minced garlic and grated ginger for about 30 seconds until fragrant.
- Pour sauce mixture into skillet and cook, stirring constantly, until sauce thickens, about 2-3 minutes.
- Add fried chicken back into the skillet, tossing to coat evenly with sauce.
- Sprinkle with toasted sesame seeds and garnish with sliced green onions if desired. Serve hot over steamed rice.
Notes
For a gluten-free version, use gluten-free soy sauce or tamari and check other ingredients for gluten content.
Substitute chicken thighs for breasts if preferred. Adjust cooking time as needed.
Store leftovers separately; reheat chicken in the oven or skillet to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal (per serving)
