I’ve always had a soft spot for takeout favorites that I can recreate at home, and let me tell you, nothing beats a plate of crispy, saucy Sesame Chicken on a busy weeknight. That perfect balance of sweet, tangy, and nutty flavors coated over tender chicken bites? It’s what makes Sesame Chicken my go-to comfort food. In my experience, mastering this recipe has saved me from so many restaurant runs, and now I’m excited to share it with you so you can enjoy homemade Sesame Chicken without the hassle.
Picture this: you’re in the kitchen, the aroma of sesame oil and ginger filling the air, and in under 30 minutes, you’ve got a dish that’s restaurant-quality but way healthier. What I love most about this Sesame Chicken is how versatile it is – pair it with rice or veggies, and it’s a complete meal. Let’s be honest, once you try making your own, you’ll wonder why you ever ordered out. Here’s the thing: this easy Sesame Chicken recipe uses simple pantry staples, making it accessible for anyone to whip up on a whim.
Key Takeaways:
- Quick and easy Sesame Chicken ready in under 30 minutes for busy evenings.
- Uses everyday ingredients, no special trips to the store needed.
- Perfectly balances sweet and savory flavors with a crispy texture.
- Tips like double-coating the chicken ensure extra crunch every time.
- Stores well for leftovers, reheats beautifully without losing crispiness.
Why You’ll Adore This Sesame Chicken
Irresistible Flavor Explosion: The sauce in this Sesame Chicken is a game-changer, blending honey’s sweetness with soy’s umami and a hint of ginger for that authentic Asian kick. I find that the toasted sesame seeds add a nutty crunch that elevates every bite. You’ll be hooked after the first taste, I promise.
Weeknight Warrior Friendly: Who doesn’t love a meal that comes together fast? This Sesame Chicken skips the deep-frying mess, using a quick pan-fry method that’s less oily but just as delicious. In my kitchen trials, it’s become our family’s favorite for those rushed dinners, saving time without sacrificing flavor.
Healthier Than Takeout: Making your own Sesame Chicken means you control the ingredients, cutting back on excess sugar and oil while keeping all the taste. It’s packed with protein from the chicken and can be lightened up with veggie add-ins. What I find interesting is how satisfying it feels without the guilt.
Customizable for All Tastes: Whether you want it spicier or milder, this Sesame Chicken adapts easily to your preferences. Add chili flakes for heat or extra veggies for nutrition – the possibilities are endless. Let’s be honest, it’s this flexibility that makes it a recipe you’ll return to again and again, warmly welcoming tweaks from picky eaters to spice lovers.
Essential Ingredients for Sesame Chicken
Chicken Thighs or Breasts: Boneless, skinless chicken provides the perfect tender base for this dish, absorbing the sauce beautifully without drying out. I prefer thighs for their juiciness, but breasts work great if you’re watching fat content. In my experience, cutting them into bite-sized pieces ensures even cooking and maximum sauce coverage in your Sesame Chicken.
Soy Sauce and Honey: These are the dynamic duo that creates the glossy, addictive sauce. Low-sodium soy keeps things balanced, while honey adds that signature sweetness without overpowering. Together, they coat the chicken in a way that caramelizes slightly during frying, making every forkful of Sesame Chicken irresistible.
Sesame Seeds and Oil: Toasted sesame seeds bring a crunchy, nutty finish that’s iconic to Sesame Chicken, while the oil infuses the dish with deep, aromatic flavor right from the start. Don’t skip toasting the seeds – it intensifies their taste and adds texture. This simple addition transforms your homemade Sesame Chicken into something truly special and restaurant-worthy.
How to Make Sesame Chicken
Prepare the Chicken and Batter
Start by cubing your chicken into even 1-inch pieces – this ensures they cook uniformly and soak up the sauce nicely in the end. In a bowl, whisk together cornstarch, flour, egg, and a splash of soy sauce to create a light batter that clings without being too thick. Dip each piece into the mixture, letting excess drip off; in my experience, this step is key for that crispy exterior on your Sesame Chicken. Set them aside on a plate while you heat the oil, building anticipation for the sizzle to come.
Cook the Chicken to Golden Perfection
Heat vegetable oil in a large skillet over medium-high heat until shimmering – you want it hot enough for a good sear but not smoking. Add the battered chicken in batches to avoid overcrowding, frying for 4-5 minutes per side until golden and cooked through, reaching 165°F internally. The kitchen will fill with that inviting aroma of frying batter, and flipping them reveals a beautiful crispness. Once done, transfer to a paper towel-lined plate to drain; this Sesame Chicken is already smelling amazing.
Simmer in the Irresistible Sauce
While the chicken rests, whip up the sauce by combining soy, honey, rice vinegar, minced garlic, ginger, and sesame oil in the same skillet, bringing it to a gentle boil. Stir in cornstarch slurry to thicken, creating a glossy glaze that clings perfectly. Toss the fried chicken back in, coating every piece thoroughly for 1-2 minutes over low heat – watch how the sauce bubbles and transforms your Sesame Chicken into a sticky, flavorful masterpiece. Sprinkle with sesame seeds and green onions for that final pop of color and crunch.
Ingredients
- 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 2 tbsp soy sauce (divided)
- Vegetable oil for frying
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 2 tbsp sesame seeds, toasted
- 2 green onions, sliced
- Salt and pepper to taste
Sesame Chicken Instructions
- Cube the chicken and prepare the batter with cornstarch, flour, egg, and 2 tbsp soy sauce. Coat each piece evenly.
- Heat 2-3 inches of oil in a skillet to 350°F. Fry chicken in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
- In the skillet, mix honey, remaining soy sauce, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer.
- Stir in 1 tsp cornstarch mixed with water to thicken the sauce. Add fried chicken and toss to coat for 1-2 minutes.
- Sprinkle with toasted sesame seeds and green onions. Serve hot over rice or noodles.
Pro Tips for the Best Sesame Chicken
Double-Dip for Extra Crisp: After battering, let the chicken rest for 5 minutes before frying – this helps the coating adhere better, giving your Sesame Chicken that unbeatable crunch.
Use Fresh Ginger: Grated fresh ginger over powdered amps up the flavor subtly; it’s a small step that makes a big difference in authentic-tasting Sesame Chicken.
Toast Seeds Properly: Dry-toast sesame seeds in a pan over medium heat for 2-3 minutes until golden – they’ll release oils for deeper nuttiness in your finished dish.
You Must Know
- Sesame Chicken is a Chinese-American dish, not traditional, but beloved for its sweet-savory profile.
- Avoid overcrowding the pan during frying to maintain oil temperature and crispiness.
- The sauce thickens quickly, so remove from heat promptly to prevent burning.
- This recipe serves 4 and clocks in at about 25 minutes total prep to plate.
How to Store Sesame Chicken
Let your Sesame Chicken cool completely before transferring it to an airtight container; it keeps in the fridge for up to 3 days without losing too much appeal. For freezing, portion into freezer bags and store for up to 2 months – thaw overnight in the fridge when ready. Reheat in a skillet over medium heat with a splash of water to revive the sauce, or pop it in the oven at 350°F for 10 minutes to crisp up the chicken again. In my experience, this method keeps the homemade Sesame Chicken tasting fresh and delicious.
Customizing Your Sesame Chicken
If you’re looking to switch things up, swap chicken for tofu or shrimp for a vegetarian twist on Sesame Chicken, maintaining the same batter and sauce for consistency. Add veggies like bell peppers or broccoli during the sauce step for extra nutrition without much effort. For a spicier version, incorporate red pepper flakes into the sauce – I love how it adds a kick that balances the sweetness. Check out our Quick & Easy General Tso’s Chicken Recipe for another saucy variation to try alongside.
What to Serve with Sesame Chicken
Jasmine or fried rice is a classic base that soaks up the glorious sauce from your Sesame Chicken perfectly. For a fresh contrast, steam some broccoli or stir-fry mixed veggies on the side to add crunch and color. Don’t forget a simple cucumber salad with sesame dressing to echo those nutty notes. If you’re in the mood for something heartier, egg noodles work wonders, and a chilled green tea or light beer rounds out the meal refreshingly.
Sesame Chicken
Easy, healthy and homemade Chinese Sesame Chicken recipe with sesame sauce. This is the BEST recipe you'll find online and tastes just like takeout restaurants.
Timing
Recipe Details
Ingredients
- 01 8 oz. boneless and skinless chicken breast ((230g) (cut into strips))
- 02 oil ((for deep-frying))
- 03 2 tablespoons oil
- 04 1 clove garlic ((minced))
- 05 white sesame seeds ((for garnishing))
- 06 1/2 cup all-purpose flour ((sifted))
- 07 1/4 cup cornstarch
- 08 1/2 teaspoon baking powder
- 09 1 egg white
- 10 1/3 cup cold water
- 11 1 tablespoon oil
- 12 1 pinch salt
- 13 2 tablespoons soy sauce
- 14 1 tablespoon Chinese rice vinegar ((or apple cider vinegar))
- 15 4 tablespoons sugar
- 16 2 teaspoons cornstarch
- 17 1/3 cup water
Instructions
Mix all the ingredients in the Sauce until well combined. Set aside.
Mix all the ingredients for the Frying Batter in a bowl until well combined. Stir a few times to ensure there are no lumps and the batter is smooth. Add the chicken to the batter and stir to coat it evenly.
Heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the hot oil and immediately loosen them with a spatula to prevent the pieces from clumping together.
Deep-fry the chicken until golden brown. Remove the chicken from the oil using a strainer or slotted spoon, allowing the excess oil to drain by placing the chicken on a dish lined with paper towels. Discard the oil.
Heat 2 tablespoons of oil in a wok or skillet over high heat. Add the garlic and stir-fry until fragrant, then pour in the sauce.
As soon as the sauce thickens, add the fried chicken to the wok or skillet. Stir continuously until the chicken is evenly coated with the sauce. Dish out, garnish with white sesame, and serve immediately with steamed rice.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Sesame Chicken
Can I make Sesame Chicken ahead of time?
Absolutely, you can prep the chicken and sauce separately up to a day in advance, storing them in the fridge. Fry and combine just before serving to keep the crispiness intact. It’s a great time-saver for dinner parties.
How long does Sesame Chicken last in the fridge?
Your cooked Sesame Chicken stays fresh for 3-4 days when stored properly in an airtight container. Beyond that, the texture might soften, so freezing is better for longer storage. Always reheat thoroughly to enjoy it safely.
Is Sesame Chicken gluten-free?
It can be with easy swaps: use tamari instead of soy sauce and cornstarch-only for the batter. This keeps the flavors true while making it suitable for gluten-sensitive folks.
Can I bake the Sesame Chicken instead of frying?
Yes, for a lighter take on this Sesame Chicken, bake battered pieces at 425°F for 20-25 minutes, flipping halfway. It won’t be as crispy, but the sauce makes up for it beautifully. Try our Air Fryer Chicken Breast Recipe for similar oven tips.
What’s the best oil for frying Sesame Chicken?
Neutral oils like vegetable or canola work best, as they handle high heat without burning or adding off-flavors. Aim for fresh oil to ensure clean, golden results every time.
How do I make Sesame Chicken less sweet?
Reduce the honey by half and add a squeeze of lime to brighten the sauce in your Sesame Chicken. This tweak creates a more balanced tangy profile that many prefer. It’s all about adjusting to your taste.
Can kids eat this Sesame Chicken?
Sure, it’s family-friendly, but tone down the ginger or garlic if they’re sensitive. The mild sweetness often wins them over, turning it into a hit at the kids’ table.
What’s the calorie count for this recipe?
Per serving, this Sesame Chicken clocks in around 400-500 calories, depending on oil absorption. It’s hearty yet balanced, especially with veggie sides to round out the plate.
Final Thoughts
There you have it – a foolproof way to bring the joy of Sesame Chicken into your home kitchen, with flavors that never disappoint and a process that’s straightforward enough for beginners. I’ve made this countless times, and each batch reminds me why it’s such a cherished recipe. Give this Sesame Chicken a whirl tonight; you won’t regret it, and I bet it’ll become a staple in your rotation – share your tweaks in the comments!