SESAME CHICKEN

SESAME CHICKEN RECIPE
March 28, 2022 by Beth Pierce 153 Comments

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This easy Sesame Chicken Recipe combines pieces of battered crispy fried chicken with an easy eight-ingredient sauce that has both sweet and salty flavors with just a hint of spice. It is so simple to prepare and tastes so much better than takeout. Enjoy it garnished with thinly sliced green onion and toasted sesame seeds. Serve this tasty protein-filled dish over quinoa or brown rice.

Crispy fried chicken pieces with a sweet and salty sesame sauce.
Do you like Chinese? We love it. Most Asian dishes are easy to prepare once you learn just a few tricks to the trade. This Easy Sesame Chicken Recipe is one of my favorites, with so much incredible flavor.

HOW TO MAKE SESAME CHICKEN RECIPE

Start by beating the eggs, cornstarch, salt, and pepper together. Then add the chicken and stir to combine. Let it sit for a few minutes while you heat several inches of vegetable oil over medium-high heat in a heavy pot or Dutch Oven. Once the vegetable oil is hot, fry the chicken pieces until they are golden brown and crispy. Work in batches and move to paper towels to drain.

Meanwhile, in a large dry skillet over medium high heat add the sesame seeds and cook until lightly toasted shaking the skillet several times. Remove the sesame seeds to a small bowl.

With just a few simple steps you can have better than takeout sesame chicken.
In the same skillet, heat a little olive oil over low heat. Add the garlic and cook for 1 minute while stirring constantly. Add the soy sauce, rice vinegar, sesame oil, honey, brown sugar, ketchup, and chili sauce. Simmer while you finish pan frying the chicken. Mix the cornstarch with the water and whisk into the sauce mixture and cook until thickened.

Add the cooked chicken to the skillet. Stir to combine with the sauce and garnish with the green onions and toasted sesame seeds. Serve over rice or Chinese noodles.
INGREDIENTS
CHICKEN

1 1/2 lbs. boneless skinless chicken breasts or thighs cut into bite size pieces
2 eggs
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
vegetable oil or canola oil for frying
SAUCE

2 tablespoons sesame seeds
1/2 tablespoon olive oil
2 cloves garlic finely minced
1/3 cup low sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1/4 cup honey
2 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon chili sauce (sambal oelek)
2 tablespoons cornstarch
1/4 cup cold water
2 green onions sliced thin
INSTRUCTIONS
Beat the eggs, cornstarch, salt, and pepper together. Add the chicken and stir to combine. Heat 2 inches of vegetable oil over medium high heat in a heavy pot or Dutch Oven. Once the oil reaches 350 degrees, fry the chicken pieces until golden brown and crispy. Move to paper to towels to drain.
Meanwhile, in a large dry skillet over medium high heat, add the sesame seeds and cook until lightly toasted shaking the skillet several times. Remove the sesame seeds into a small bowl.
In the same skillet, heat a little olive oil over low heat. Add the garlic and cook for 1 minute while stirring constantly. Add the soy sauce, rice vinegar, sesame oil, honey, brown sugar, ketchup, and chili sauce. Mix the cornstarch with the water and whisk into the sauce mixture and cook until thickened.
Add the cooked chicken to the skillet. Stir to combine with the sauce and garnish with the scallions and toasted sesame seeds. Serve over rice or Chinese noodles.