Easy Sesame Chicken Recipe

Sesame chicken has always been a takeout staple in our household, a Friday night treat that everyone eagerly anticipates. But let’s be honest, ordering takeout frequently can take a toll on both our wallets and our health. That’s why I embarked on a mission to recreate that iconic, sweet, and savory sesame chicken right in my own kitchen. After experimenting with a few recipes, I stumbled upon this incredibly easy sesame chicken recipe, and let me tell you, it’s been a game-changer. The first time I made it, the aroma wafting through the house was instantly reminiscent of our favorite Chinese restaurant. My kids, usually picky eaters, devoured it with gusto, proclaiming it even better than takeout! The chicken is perfectly crispy on the outside, tender and juicy on the inside, and coated in a luscious, sticky sesame sauce that’s just the right balance of sweet and savory. What I love most about this recipe is how quick and straightforward it is to make. Even on busy weeknights, I can whip up a batch of this sesame chicken in under an hour, making it a fantastic alternative to ordering in. It’s become a regular feature on our family menu, and I’m thrilled to share this easy and delicious recipe with you, so you too can enjoy restaurant-quality sesame chicken from the comfort of your home.

Ingredients

• Chicken Breast: (1.5 lbs, boneless, skinless) The star of the dish, providing lean protein and a satisfying bite. Cut into bite-sized pieces for even cooking and optimal sauce coverage.
• Cornstarch: (1/2 cup) Used to create a crispy coating on the chicken. It helps to absorb moisture and achieve that desirable golden-brown crust when frying.
• Egg: (1 large) Acts as a binder for the cornstarch coating, ensuring it adheres well to the chicken pieces. It also adds a bit of richness and helps with browning.
• Vegetable Oil: (for frying) A neutral oil with a high smoke point, perfect for deep-frying or pan-frying the chicken to crispy perfection. Canola oil or peanut oil are also good alternatives.
• Sesame Oil: (1 tablespoon) A key ingredient for flavor, adding a distinct nutty and aromatic sesame essence to both the chicken and the sauce. Use toasted sesame oil for the best flavor.
• Soy Sauce: (1/2 cup, low sodium) Forms the base of the savory sauce, adding umami and saltiness. Low sodium is recommended to control the salt level of the dish.
• Rice Vinegar: (1/4 cup) Provides a tangy counterpoint to the sweetness of the sauce, balancing the flavors and adding complexity.
• Brown Sugar: (1/2 cup, packed) Sweetens the sauce, creating that classic sweet and savory sesame chicken flavor profile. Packed brown sugar adds depth and a hint of molasses.
• Honey: (2 tablespoons) Enhances the sweetness of the sauce and adds a sticky glaze-like texture, making the chicken irresistibly glossy.
• Ketchup: (2 tablespoons) Contributes to the sauce’s vibrant color and adds a subtle tangy sweetness, complementing the other flavors.
• Garlic: (2 cloves, minced) Aromatic and flavorful, garlic adds a savory depth to the sauce, enhancing the overall taste of the sesame chicken.
• Ginger: (1 teaspoon, grated fresh) Provides a warm, zesty, and slightly spicy note to the sauce, adding complexity and freshness.
• Sesame Seeds: (2 tablespoons, toasted) Used for garnish, adding a nutty flavor and visual appeal to the finished dish. Toasted sesame seeds have a more intense flavor and aroma.
• Green Onions: (2 tablespoons, chopped, for garnish) Adds a fresh, mild oniony flavor and a pop of color as a final garnish, enhancing the presentation.
• Water: (1/4 cup) Used to adjust the consistency of the sauce, thinning it out if needed to achieve the desired glaze-like texture.

Instructions

1. Prepare the Chicken: Begin by cutting the chicken breasts into bite-sized, one-inch pieces. Uniform pieces will ensure even cooking and a more consistent texture throughout the dish. Place the chicken pieces in a bowl.
2. Coat the Chicken: In a separate bowl, whisk together the cornstarch and egg until well combined, creating a smooth batter. Pour this batter over the chicken pieces and toss to ensure each piece is thoroughly coated with the cornstarch and egg mixture. This coating is crucial for achieving that crispy exterior when frying.
3. Heat the Oil: Pour vegetable oil into a large skillet or wok to a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches a temperature suitable for frying. You can test the oil temperature by dropping a small piece of batter into the oil; it should sizzle immediately and turn golden brown within a minute or two. If you have a thermometer, aim for around 350-375°F (175-190°C).
4. Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy, rather than crispy, chicken. Fry the chicken for about 3-4 minutes per batch, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. Drain Excess Oil: Once the chicken is cooked and golden brown, remove it from the skillet or wok using a slotted spoon or tongs and place it on a wire rack or paper towel-lined plate to drain excess oil. This step is important for maintaining the crispiness of the chicken.
6. Prepare the Sesame Sauce: While the chicken is draining, prepare the sesame sauce. In a separate saucepan or the same skillet (after removing the oil and wiping it clean), combine soy sauce, rice vinegar, brown sugar, honey, ketchup, minced garlic, grated ginger, and sesame oil.
7. Simmer the Sauce: Place the saucepan over medium heat and bring the sauce to a gentle simmer, stirring occasionally to ensure the brown sugar dissolves completely and the ingredients are well combined. Let the sauce simmer for about 5-7 minutes, or until it slightly thickens to a glaze-like consistency. You can adjust the consistency by adding a tablespoon of water at a time if it becomes too thick, or simmering for longer if you want it thicker.
8. Combine Chicken and Sauce: Add the fried chicken pieces to the saucepan with the sesame sauce. Toss gently to coat the chicken evenly with the luscious sesame sauce, ensuring every piece is glistening and flavorful.
9. Garnish and Serve: Transfer the sesame chicken to a serving platter or individual plates. Garnish generously with toasted sesame seeds and chopped green onions for added flavor, texture, and visual appeal. Serve immediately while hot and crispy, accompanied by your favorite sides.

Nutrition Facts

(Per Serving, approximate values, may vary based on ingredient brands and portion sizes)

• Serving Size: (1 serving, approximately 1 cup) This recipe typically serves about 4-6 people depending on portion sizes and accompanying dishes.
• Calories: (Approximately 450-550 kcal) A moderate calorie count, providing energy for your meal. This value can fluctuate based on the amount of oil absorbed during frying and the sweetness of the sauce.
• Protein: (Approximately 30-40g) A good source of protein, essential for muscle building and satiety. Chicken breast is a lean protein source, contributing significantly to this value.
• Fat: (Approximately 20-30g) Includes both healthy and less healthy fats. Frying contributes to the fat content. You can reduce fat by baking or air-frying the chicken, although the texture will be slightly different.
• Sodium: (Approximately 600-800mg) Moderate sodium content, mainly from soy sauce. Using low-sodium soy sauce can help reduce the sodium level significantly.

(Note: These nutrition facts are estimates and can vary. For precise values, use a nutrition calculator with the specific brands and quantities of ingredients used.)

Preparation Time

• Prep time: (20 minutes) This includes chopping the chicken, preparing the batter, mincing garlic, grating ginger, and measuring out the sauce ingredients. Efficient prep work streamlines the cooking process.
• Cook time: (25 minutes) This encompasses frying the chicken in batches and simmering the sauce until thickened. Frying time may vary slightly depending on batch sizes and oil temperature.
• Total time: (45 minutes) From start to finish, you can have delicious homemade sesame chicken ready in under an hour, making it a great weeknight meal option. Quick and satisfying!

How to Serve

Sesame chicken is incredibly versatile and pairs well with a variety of sides. Here are some delicious serving suggestions to create a complete and satisfying meal:

• Classic White Rice: A staple pairing, white rice provides a neutral base to soak up the flavorful sesame sauce. The fluffy texture complements the crispy chicken.
• Brown Rice: For a healthier and more nutritious option, brown rice offers a nutty flavor and higher fiber content. It’s a great way to add whole grains to your meal.
• Steamed Broccoli: A simple and healthy side dish, steamed broccoli provides a vibrant green color and a tender-crisp texture. It balances the richness of the sesame chicken.
• Stir-fried Vegetables: Create a colorful and nutritious stir-fry with vegetables like bell peppers, snap peas, carrots, and bok choy. Toss them with a light soy sauce and ginger dressing for a complementary side.
• Noodles: Serve sesame chicken over noodles like lo mein, chow mein, or even spaghetti for a heartier meal. Toss the noodles with a light sesame oil and soy sauce dressing.
• Quinoa: A protein-rich and gluten-free grain, quinoa is a healthy and versatile alternative to rice. Its slightly nutty flavor pairs well with sesame chicken.
• Salad: A refreshing side salad with a light vinaigrette can balance the richness of the sesame chicken. Consider a simple green salad or an Asian-inspired salad with sesame ginger dressing.
• Egg Rolls or Spring Rolls: For a more elaborate meal, serve sesame chicken with crispy egg rolls or fresh spring rolls as appetizers.

Additional Tips for Perfect Sesame Chicken

1. Cut Chicken Evenly: Ensure the chicken pieces are cut into roughly the same size to promote even cooking. This prevents some pieces from being overcooked while others are still raw.
2. Don’t Overcrowd the Pan: When frying the chicken, work in batches and avoid overcrowding the skillet or wok. Overcrowding lowers the oil temperature, leading to soggy chicken instead of crispy.
3. Use Fresh Ginger and Garlic: Freshly minced garlic and grated ginger offer a much more vibrant and aromatic flavor compared to dried or powdered versions. They significantly elevate the taste of the sauce.
4. Toast Sesame Seeds: Toasting sesame seeds in a dry pan for a few minutes before garnishing enhances their nutty flavor and aroma. Watch them carefully as they can burn quickly.
5. Adjust Sauce Sweetness: Taste the sauce before adding the chicken and adjust the sweetness to your preference. Add more brown sugar or honey if you prefer a sweeter sauce, or reduce the amount for a less sweet version.
6. Control Sauce Thickness: If the sauce is too thick, thin it out by adding a tablespoon of water at a time until you reach the desired consistency. If it’s too thin, simmer it for a few more minutes to reduce and thicken it.
7. Marinate the Chicken (Optional): For extra flavor and tenderness, marinate the chicken in a mixture of soy sauce, ginger, and garlic for about 30 minutes before coating and frying. This step is optional but can enhance the overall taste.
8. Serve Immediately for Crispiness: Sesame chicken is best served immediately after cooking to maintain its crispy texture. The longer it sits in the sauce, the softer the coating will become. If you need to keep it warm, place it in a slightly warmed oven on a wire rack to help maintain some crispiness, but ideally, serve it right away.

FAQ About Easy Sesame Chicken

Q1: Can I bake or air-fry the chicken instead of frying?
A: Yes, you can bake or air-fry the chicken for a healthier option. For baking, preheat your oven to 400°F (200°C) and bake the coated chicken on a baking sheet for about 20-25 minutes, flipping halfway through, until cooked through and golden. For air-frying, air-fry at 375°F (190°C) for 15-20 minutes, shaking the basket occasionally, until crispy. The texture will be slightly different from deep-fried chicken, but still delicious and healthier.

Q2: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs are a great alternative and offer a richer flavor and tend to stay more moist during cooking. Boneless, skinless chicken thighs work best. Simply cut them into bite-sized pieces and follow the recipe as instructed.

Q3: Can I make sesame chicken ahead of time?
A: While sesame chicken is best served immediately for maximum crispiness, you can prepare components ahead of time. You can fry the chicken ahead of time and store it in the refrigerator. You can also make the sauce ahead and store it separately. When ready to serve, reheat the sauce, and then toss the fried chicken in the warm sauce just before serving. Reheating the chicken in an oven or air fryer can help regain some crispiness.

Q4: Is this recipe gluten-free?
A: This recipe as written is not gluten-free because of the soy sauce, which typically contains wheat. To make it gluten-free, use tamari or coconut aminos instead of soy sauce, as they are gluten-free alternatives that provide a similar savory flavor. Ensure all other ingredients are also gluten-free if needed.

Q5: Can I make the sauce spicier?
A: Yes, you can easily add a spicy kick to the sesame sauce. Add a pinch of red pepper flakes, a dash of sriracha, or a teaspoon of chili garlic sauce to the sauce while it simmers. Adjust the amount to your desired level of spiciness.

Q6: Can I freeze leftover sesame chicken?
A: Freezing sesame chicken is not highly recommended as the crispy coating tends to become soggy upon thawing and reheating. However, if you have leftovers, you can freeze them in an airtight container. When reheating, it’s best to reheat in an oven or air fryer to try to regain some texture, although it won’t be as crispy as freshly made. The flavor will still be good.

Q7: What if I don’t have rice vinegar? Can I substitute it?
A: If you don’t have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar. These alternatives will provide a similar tangy flavor to the sauce. White vinegar can also be used, but it has a stronger acidity, so use a little less and taste as you go.

Q8: Can I add vegetables to the sesame chicken?
A: Yes, you can definitely add vegetables to your sesame chicken for a more complete meal. Stir-fry vegetables like broccoli florets, bell peppers, snap peas, or carrots separately until tender-crisp, and then add them to the skillet along with the chicken and sauce in the final step. This is a great way to add extra nutrients and fiber to the dish.

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