This simple Sesame Chicken recipe combines crispy pieces of fried chicken with a sauce made of eight ingredients. It has both sweet and sour flavors, with just a touch of spice. It’s easy to make and tastes better than takeout. It can be served with thinly sliced green onions and toasted sesame seed garnish.
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
1 1/2 lbs. boneless skinless chicken breasts or thighs cut into bite size pieces
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
vegetable oil for frying
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
Beat the eggs, cornstarch, salt, and pepper together. Add the chicken and stir to combine. Heat 2 inches 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 to 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 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.
Lots of my readers just love lots of sauce. If you are one of these people double the ingredients for the sauce.
This Sesame Chicken Recipe has a hint of spice to it but the honey makes it very mellow. If in doubt add the chili sauce very slowly and taste. Your taste buds will tell you when to stop.
This recipe is best served right away. If for some reason you get held up don’t combine the sauce and chicken. Save that part until right before you sit down at the table.
If the sauce sits too long and gets too thick add 1-2 tablespoons of water at a time until desired thickness.
Take a few minutes and toast the sesame seeds. It is well worth the effort.
Chicken thighs can be substituted for the chicken breasts. They are just as delicious.
Store leftovers in an airtight container in the fridge for up to 3 days.