Sesame Chicken
This homemade sesame chicken recipe features crispy, golden-brown chicken coated in a sweet and savory sesame sauce with toasted sesame seeds, perfect for a delicious and customizable meal at home.
Equipment
- Large Skillet
- Medium Saucepan
- Shallow bowl
- Deep pan
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil for frying
- 2 tablespoons toasted sesame seeds
- 3 green onions sliced (for garnish)
For the sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- 1 tablespoon toasted sesame oil
Instructions
- Start by cutting your chicken into evenly sized bite-sized pieces. Pat the chicken dry with paper towels to remove excess moisture to help the batter stick better.
- In a shallow bowl, whisk together the eggs, salt, and pepper. In another bowl, mix the all-purpose flour and cornstarch. Dip each piece of chicken first into the egg mixture, then dredge it in the flour-cornstarch mixture, pressing lightly to coat well. Set aside on a plate.
- In a large skillet or deep pan, heat about 1 to 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C), or until a small piece of batter sizzles and rises to the surface. Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook each batch for 4 to 5 minutes until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- In a medium saucepan, combine the soy sauce, honey, rice vinegar, brown sugar, minced garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally. Once bubbling, slowly whisk in the cornstarch slurry to thicken the sauce. Continue stirring for 1 to 2 minutes until glossy and thickened. Remove from heat and stir in the toasted sesame oil.
- Place the fried chicken pieces in a large bowl. Pour the warm sesame sauce over the chicken and toss gently to coat each piece evenly.
- Sprinkle the toasted sesame seeds and sliced green onions over the chicken. Serve immediately over steamed rice or alongside stir-fried vegetables for a complete meal.
Notes
Use chicken thighs for juicier meat or breasts for leaner options. Don’t skip the cornstarch in the batter for extra crispiness. Maintain oil temperature to avoid greasy chicken. Toast sesame seeds for enhanced flavor. The sauce can be made ahead and reheated before serving. Variations include adding sriracha for spice, adding vegetables for a stir-fry, gluten-free substitutions, oven-baking instead of frying, or serving over salad greens.