Sesame Chicken Recipe

I’ve been messing around in the kitchen and ended up with these bite-size chicken pieces that are dipped, fried til they’re golden crispy, and then tossed in a sauce that’s sweet, tangy, garlicky and just a little spicy – it’s honestly one of the most addictive meals I’ve ever made.

I love making Sesame Chicken. I start with 1 lb of boneless chicken seasoned with salt and pepper then dipped in egg and cornstarch for a crisp fry in vegetable oil.

I mix garlic, ginger, soy sauce, rice vinegar, honey and brown sugar for a flavorful, protein rich sauce finished with toasted sesame seeds and green onions.

Ingredients

• Chicken lends high-quality protein and flavor.

  It is lean and supports muscle growth.

• Cornstarch helps crisp up the chicken and thicken the sauce.

  It is mainly carbohydrate.

• Garlic adds bold flavor and natural antioxidants while lifting the overall dish taste.
• Ginger brings a zesty kick and aids digestion.

  It infuses warmth into the recipe.

• Soy sauce supplies a salty, umami punch that deepens the sauce’s savory notes.
• Honey offers natural sweetness which beautifully balances the tang of vinegar and spice.
• Sesame seeds deliver crunchy texture, healthy fats and a nutty flavor for garnish.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite size pieces
• Salt, to taste
• Pepper, to taste
• 1 egg, lightly beaten
• 1/2 cup cornstarch
• Vegetable oil for frying (about 2 cups or enough to cover the chicken)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1/4 cup chicken broth
• 1 tbsp cornstarch (for making the slurry)
• 1/4 tsp red pepper flakes (optional, for a bit of heat)
• 2 tbsp toasted sesame seeds
• 2 green onions, sliced (optional for garnish)

How to Make this

1. Season your bite-size chicken pieces with salt and pepper. Dip them in the beaten egg then coat evenly with the 1/2 cup cornstarch.

2. Heat about 2 cups of vegetable oil in a deep pan until it’s hot enough for frying. Fry the chicken pieces in batches until they’re golden brown and crispy, then remove and drain them on paper towels.

3. In a large skillet or wok, lightly heat a bit of oil and sauté the minced garlic and grated ginger until they get fragrant.

4. Pour in the 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 2 tbsp brown sugar, and 1 tbsp sesame oil. Stir the mix well with the garlic and ginger.

5. Add 1/4 cup chicken broth and mix it in.

6. In a small bowl, make a slurry by mixing the extra 1 tbsp cornstarch with a little cold water, then slowly stir it into your sauce.

7. If you like a bit of heat, toss in the 1/4 tsp red pepper flakes now.

8. Let the sauce simmer over medium heat for a couple minutes until it thickens a little.

9. Add your fried chicken pieces to the skillet and toss them until they’re fully coated in the sauce.

10. Finish with a sprinkle of 2 tbsp toasted sesame seeds and garnish with sliced green onions if you wish, then serve it up hot and enjoy!

Equipment Needed

1. Deep frying pan or heavy pot for frying the chicken
2. Paper towel-lined plate or tray for draining the fried chicken
3. Large skillet or wok for creating the sauce
4. Mixing bowl for beating the egg and coating the chicken
5. Small bowl for making the cornstarch slurry
6. Cutting board and knife for cutting the chicken and slicing green onions
7. Measuring cups and spoons for the soy sauce, vinegar, honey, brown sugar, sesame oil, and chicken broth
8. Spatula or tongs for stirring and tossing the chicken in the sauce
9. Grater for the ginger
10. Garlic mincer or a small knife for mincing the garlic

FAQ

• Q: Can I use both chicken breasts and thighs in this recipe?
  
  A: Sure thing, both work good. Breasts give a lean texture and thighs give a bit more flavor so you can mix them up if you want.
• Q: Do I have to deep fry the chicken or can I bake it?
  
  A: You can bake it if you dont really feel like frying. The texture wont be as crispy as deep fried but its still tasty.
• Q: What should the consistency of the sauce be?
  
  A: After adding the slurry, the sauce should get thick and glossy; if it seems too runny just give it a bit more time to simmer.
• Q: Is it ok to adjust the amount of red pepper flakes?
  
  A: Absolutely, adjust it how ever you like. If you dont like too much heat, simply use less or leave em out completely.
• Q: Can i use a different oil other than vegetable oil?
  
  A: Yep, you can use canola or peanut oil if thats what you have, they work just as fine for frying.

Sesame Chicken Recipe Substitutions and Variations

• If you don’t have chicken, you can try using turkey or even tofu for a veggie twist.
• If cornstarch is missing, potato starch works pretty well to get that crispy texture.
• For soy sauce, tamari or coconut aminos make a good substitute if you’re after a different flavour or need gluten free.
• If rice vinegar is out of stock, apple cider vinegar is a decent alternative in your sauce.
• When brown sugar is not available, you can mix white sugar with a little molasses to mimic its taste.

Pro Tips

1. Try double frying the chicken. Once you get that first golden crisp, let the pieces rest for a couple of minutes then fry em again for extra crunch. Trust me, it’s worth the extra time.

2. Make sure you coat the chicken evenly. Dip the pieces in the egg and then the cornstarch without rushing it, so that every bite is crispy and not soggy. That extra care really shows in the final dish.

3. When you add the slurry to the sauce, stir it slowly to help it thicken up smooth. Rushing it can lead to lumps or uneven texture, and no one wants that in their sauce.

4. Don’t be afraid to adjust the heat! If you like your chicken a bit spicy, you can increase the red pepper flakes or toss in some extra later on. It really brings an extra level of flavor to the dish.