sesame chicken recipe
Sesame chicken is one of those dishes that just feels good to eat. The crispy coating and sticky, sweet-savory sauce make every bite satisfying. When you make it at home, you control the ingredients and flavors, so it’s easy to adjust to your taste and skip the takeout.
Equipment
- Large Skillet
- Small Saucepan
Ingredients
- 1 lb boneless, skinless chicken thighs cut into bite-sized chunks
- 1/3 cup cornstarch
- 1 each egg beaten
- to taste salt
- to taste black pepper
- 3 to 4 tbsp neutral oil vegetable, canola, or avocado
- 1/4 cup low-sodium soy sauce
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp fresh grated ginger
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch for slurry
- 2 tbsp water for slurry
- 1 tbsp toasted sesame seeds
- 2 each green onions sliced thin
Instructions
- Pat the chicken pieces dry with a paper towel. Toss the chicken in the beaten egg first, then coat each piece with cornstarch, seasoning with a little salt and pepper.
- In a large skillet, heat 3 tablespoons of oil over medium heat. Add the coated chicken in a single layer and fry for about 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, stirring constantly.
- Mix cornstarch and water in a small bowl to form a slurry. Pour the slurry into the sauce and continue stirring until thickened, about 1–2 minutes.
- Add the cooked chicken back to the pan or a large bowl. Pour the hot sauce over the chicken and toss to coat every piece evenly. Garnish with sesame seeds and green onions.
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Notes
Feel free to adjust the level of sweetness or add a bit of heat to the sauce to match your preferences. Sesame chicken can also be made ahead by frying the chicken and storing it in the fridge, then tossing it in freshly warmed sauce before serving.