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Sesame Chicken

Sesame Chicken is SO EASY! Crispy chicken bites glazed with a sweet, savory honey-soy sauce and toasted sesame seeds—perfect for any meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Quick, Sesame, Weeknight
Servings: 4 servings

Ingredients

  • 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 salt seasoning the chicken
  • 1/4 tsp 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Sprinkle toasted white sesame seeds and sliced green onions over the top. Serve immediately with steamed rice, stir-fried veggies, or wrapped in crisp lettuce leaves.

Equipment

  • Large mixing bowls
  • Whisk
  • Non-stick skillet or wok
  • Measuring Spoons and Cups
  • Sharp knife and cutting board
  • Spatula or tongs
  • Small Bowl

Notes

  • Do not overcrowd the pan when frying chicken to ensure crispiness.
  • Use fresh garlic and ginger for the best bright flavor.
  • Whisk cornstarch well into the sauce mixture to avoid clumps.
  • Store in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet.
  • Freeze cooked chicken (without sauce) for up to 1 month for make-ahead convenience.