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Sesame Chicken Recipe

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4.3 from 13 reviews

Crispy and flavorful Sesame Chicken made with tender bite-sized pieces of chicken coated and fried to golden perfection, then tossed in a luscious, sweet, and tangy sesame sauce. This recipe pairs perfectly with steamed rice and garnished with green onions and toasted sesame seeds for a delightful Asian-inspired home-cooked meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 teaspoon sea salt
  • 2 eggs
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 quart vegetable oil, for frying

Sauce

  • ½ cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 1 teaspoon chili paste (Sambal Oelek)
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1½ tablespoons cornstarch (for slurry)
  • ½ cup cold water (for slurry)

To Serve

  • Cooked rice
  • 2 green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds

Instructions

  1. Season the Chicken: Season the bite-size chicken pieces thoroughly with sea salt to enhance their flavor, ensuring even seasoning on all sides.
  2. Prepare the Breading Station: Beat the eggs in a shallow bowl. In another shallow bowl, combine the cornstarch and all-purpose flour. This setup will allow you to coat the chicken properly for a crisp texture.
  3. Coat the Chicken: Dip each piece of chicken first into the beaten eggs, allowing excess to drip off, then coat it with the cornstarch and flour mixture, pressing gently so the coating adheres well.
  4. Heat the Oil: Attach a deep-fry thermometer to a large heavy pot filled with vegetable oil and heat over medium-high until the oil reaches 325°F (163°C), the perfect temperature for frying chicken.
  5. Fry the Chicken: Fry the coated chicken in batches of 8 to 10 pieces, cooking each batch for about 5 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
  6. Mix the Sauce Ingredients: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, brown sugar, and chili paste until well combined, creating a balanced sweet, tangy, and spicy sauce base.
  7. Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat, then add the minced garlic and grated ginger. Cook, stirring frequently, until fragrant—approximately 1 minute.
  8. Simmer the Sauce: Pour the prepared sauce into the skillet with the garlic and ginger and bring it to a gentle simmer to meld the flavors.
  9. Thicken the Sauce: In a separate small bowl, mix cornstarch with cold water to form a slurry. Gradually stir the slurry into the simmering sauce and continue cooking for about 2 minutes until the sauce thickens nicely.
  10. Combine Chicken and Sauce: Add the fried chicken pieces to the skillet with the thickened sauce. Stir thoroughly to coat each piece and cook for approximately 2 minutes to warm through and allow the flavors to meld.
  11. Serve: Portion cooked rice into bowls, top with the coated chicken and any extra sauce, then garnish with sliced green onions and toasted sesame seeds for a beautiful finish and added crunch.

Notes

  • To toast sesame seeds, heat them in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 2-3 minutes.
  • Use an instant-read thermometer to check the chicken's internal temperature for food safety and perfect doneness.
  • Adjust the amount of chili paste to taste if you prefer milder or spicier flavor.
  • Double the sauce ingredients if you prefer extra sauce for serving.
  • If you prefer a lighter version, consider baking or air frying the chicken as an alternative to deep frying, though flavor and texture may differ.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian

Find it online: https://recipesvibe.com/sesame-chicken-recipe/