Sesame Chicken Better Than Takeout
This sesame chicken recipe delivers perfectly crisp chicken coated in a balanced, flavorful sauce, ready faster than takeout. It's a quick and easy weeknight dinner solution that satisfies cravings for classic Chinese food without the guilt.
Equipment
- Mixing Bowls
- Whisk
- Large Skillet or Wok
- Spatula or tongs
- Measuring cups and spoons
- Plate
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup cornstarch
- 1 large egg
- ¼ cup toasted sesame seeds
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- ¼ teaspoon red pepper flakes optional
- 2 green onions, sliced
- ½ cup vegetable oil, for frying
- Salt to taste
Instructions
- In a bowl, whisk together the egg and a pinch of salt.
- Add the chicken pieces and toss to coat.
- Dredge the chicken in cornstarch, ensuring each piece is evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Carefully add the chicken in a single layer, being careful not to overcrowd the pan.
- Fry for 5-7 minutes, flipping halfway through, until golden brown and cooked through.
- Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain excess oil.
- In a separate bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using).
- Pour the sauce into the same skillet or wok you used to fry the chicken.
- Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens slightly.
- Add the fried chicken to the skillet and toss to coat evenly with the sauce.
- Sprinkle the sesame chicken with toasted sesame seeds and sliced green onions.
- Serve immediately over rice or noodles.
Notes
For extra flavor, add a splash of Shaoxing wine to the sauce. You can also stir in chopped peanuts or cashews for added crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.