Sesame Chicken

Sesame Chicken is one of those comforting dishes that feels special yet is surprisingly simple to make right at home. Crispy, tender chicken coated in a glossy, flavorful sauce with the nutty touch of toasted sesame oil and seeds—this recipe checks all the boxes for a crowd-pleaser. Whether you’re cooking a weeknight dinner or entertaining friends, this dish is a guaranteed winner. And the best part? It uses straightforward ingredients and techniques that anyone can master.

Why I Love This Recipe

What draws me to this Sesame Chicken recipe is its perfect balance of sweet, savory, and aromatic flavors. The honey and soy sauce create a beautiful glaze that clings to each piece of chicken, while fresh garlic and ginger add that signature zing that makes the dish pop. I also appreciate that it’s made with simple pantry staples, yet the flavor feels anything but basic. The crispy coating on the chicken provides a delightful texture contrast to the luscious sauce, making every bite a joy. Plus, it’s a flexible recipe that works well with rice, noodles, or even wrapped in lettuce for a lighter bite.

What You’ll Need

• 2 1/2 tsp toasted sesame oil – adds a rich, nutty aroma
• 1 tbsp finely minced garlic – fresh for best flavor
• 1 tbsp finely minced, peeled fresh ginger – bright and warming
• 1/2 cup low-sodium chicken broth, divided – keeps sauce flavorful but light
• 1/3 cup honey – natural sweetness to balance the soy
• 2 1/2 tbsp soy sauce – umami and saltiness
• 1 tsp rice vinegar – a touch of acidity to brighten the sauce
• 1 tbsp cornstarch – to thicken the sauce
• 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces – lean and tender
• 1/4 cup cornstarch – for coating the chicken
• 2 large egg whites – helps the coating stick
• 1/4 tsp each salt and white or black pepper – seasoning the chicken
• 3 tbsp extra-light olive oil or vegetable oil – for frying
• 1 tbsp white sesame seeds – toasted for garnish
• 3 green onions, sliced – fresh and vibrant topping

Gear Up: What to Grab

• Large mixing bowls – for marinating and dredging chicken
• Whisk – to mix the sauce and egg whites
• Non-stick skillet or wok – for frying and sauce preparation
• Measuring spoons and cups – for precise ingredient amounts
• Sharp knife and cutting board – for dicing chicken and slicing green onions
• Spatula or tongs – for turning chicken pieces while cooking
• Small bowl – to combine sauce ingredients separately

Method: Sesame Chicken

Step 1: Prep the Chicken

In a large bowl, combine the diced chicken with 1/4 tsp salt and pepper. In a separate bowl, whisk together the egg whites. Dip each chicken piece first into the egg whites, then coat evenly with 1/4 cup cornstarch. Set aside on a plate ready for frying.

Step 2: Make the Sauce

In a small bowl, whisk together 1/2 cup chicken broth (divided: keep some aside for later), honey, soy sauce, rice vinegar, and 1 tbsp cornstarch until smooth. Set this mixture aside – it will thicken into the glossy sauce once heated.

Step 3: Cook the Aromatics

Heat 2 1/2 tsp toasted sesame oil in a large skillet or wok over medium heat. Add the minced garlic and ginger, sautéing for about 1-2 minutes until fragrant and golden but not burnt.

Step 4: Fry the Chicken

In a separate skillet, heat the extra-light olive or vegetable oil over medium-high heat. Add the coated chicken in batches, being careful not to overcrowd the pan. Fry until golden and crispy on all sides, about 5-6 minutes. Remove and drain on paper towels.

Step 5: Combine and Thicken

Add the sauce mixture to the skillet with the garlic and ginger. Cook over medium heat, stirring constantly, until the sauce thickens—about 2-3 minutes. If it gets too thick, add a splash of the reserved chicken broth to loosen it.

Step 6: Toss the Chicken in Sauce

Return the fried chicken pieces to the skillet and toss well to coat evenly with the sauce. Warm through for another minute to marry the flavors.

Step 7: Garnish and Serve

Sprinkle toasted white sesame seeds and sliced green onions over the top. Serve immediately with steamed rice, stir-fried veggies, or even wrapped in crisp lettuce leaves for a fresh take on Asian Sesame Chicken Lettuce Wraps.

Spring to Winter: Ideas

• Serve over jasmine or basmati rice for a classic meal.
• Pair with steamed broccoli, snap peas, or bok choy for a vibrant veggie boost.
• Use as a filling for wraps or pita pockets with crunchy slaw.
• Mix into a noodle bowl with soba or rice noodles and fresh herbs.
• Swap chicken for tofu or shrimp to vary the protein while keeping the sauce.
• Drizzle extra sauce over roasted sweet potatoes or cauliflower for a hearty side.
• Make it a bento box star alongside pickled veggies and edamame.

Easy-to-Miss Gotchas

• Make sure not to overcrowd the pan when frying chicken to ensure crispiness.
• Use fresh garlic and ginger; pre-minced versions can lack the bright flavor.
• Whisk cornstarch well into the sauce mixture to avoid clumps.
• Keep an eye on the sauce as it thickens—it can go from perfect to gluey quickly.
• For best results, use low-sodium soy sauce to control saltiness.
• Don’t skip toasting the sesame seeds; it enhances their nutty flavor tremendously.

Storing Tips & Timelines

This Sesame Chicken keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat to retain crispiness and prevent the sauce from becoming too thick or sticky. Avoid microwaving as it can make the coating soggy.

You can also freeze the cooked chicken without sauce for up to 1 month. Thaw overnight in the fridge, then reheat and toss with freshly made sauce for best texture and flavor.

Troubleshooting Q&A

Why did my sauce turn out too thick or gloopy?

The cornstarch thickens the sauce quickly, so once you see it reaching the right consistency, remove the pan from heat immediately. If it’s too thick, stir in a splash of reserved chicken broth or water to loosen it.

How can I make the chicken extra crispy?

Make sure to coat the chicken evenly with cornstarch after dipping it in egg whites, and fry in hot oil without crowding the pan. Using a neutral oil with a high smoke point like vegetable or extra-light olive oil helps achieve a crisp crust.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless skinless chicken thighs have more fat and moisture, which make them juicy and flavorful. Just adjust cooking time slightly to ensure they’re cooked through but still tender.

What’s a good substitute for honey if I don’t have any?

Maple syrup or agave nectar can be used in equal amounts as a substitute. They add a similar sweetness and will work well with the soy and vinegar balance in the sauce.

Don’t Miss These

• Sweet And Sour Sauce – a tangy, versatile sauce to keep in your recipe arsenal.
• Asian Sesame Chicken Lettuce Wraps – a fresh, handheld way to enjoy your sesame chicken.

Final Bite

This Sesame Chicken recipe strikes a beautiful balance between easy, flavorful, and satisfying. The crisp chicken bites coated in a luscious, honey-soy glaze make for a comforting yet bright dish that’s perfect any day of the week. Whether paired with rice, noodles, or crisp lettuce wraps, it’s a dish that will quickly become a staple in your kitchen. Dive in, enjoy the layers of flavor, and savor every bite of this homemade classic.

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