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Easy Sesame Chicken Recipe

A pile of crispy, glazed Sesame Chicken pieces generously topped with white sesame seeds and sliced green onions.
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Make crispy, sweet, and sticky Sesame Chicken at home. This recipe delivers takeout quality flavor quickly.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 cup water
  • 2 tablespoons cornstarch, mixed with 3 tablespoons cold water (slurry)
  • 2 tablespoons toasted sesame seeds, for garnish
  • Green onions, sliced, for garnish

Instructions

  1. In a medium bowl, whisk together the flour, 1/4 cup cornstarch, salt, and pepper.
  2. Dip the chicken pieces first into the egg mixture, then dredge thoroughly in the flour mixture, shaking off excess.
  3. Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
  4. Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes per batch. Remove chicken and place on a wire rack or paper towel-lined plate.
  5. While the chicken fries, prepare the sauce. In a small saucepan, combine soy sauce, rice vinegar, honey, brown sugar, sesame oil, ginger, garlic, and 1/2 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves.
  6. Whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes.
  7. Remove the sauce from the heat. Add the cooked chicken to the sauce and toss gently until every piece is coated.
  8. Serve immediately over steamed rice, garnished with toasted sesame seeds and sliced green onions.

Notes

  • For extra crispy chicken, double-fry the pieces: fry once until lightly golden, drain, then fry again at a higher temperature (375°F) for one minute until deep golden brown.
  • You can substitute chicken thighs for breasts for a moister result.
  • Use low-sodium soy sauce to better control the final salt level of the dish.

Nutrition

Find it online: https://tastytipster.com/sesame-chicken-easy-takeout-style-recipe/