Description
This easy sesame chicken recipe delivers crispy, golden chicken pieces coated in a glossy, sweet-salty sesame sauce, perfect for a quick and delicious weeknight meal. It mimics the flavor of takeout sesame chicken and is ready in about 30 minutes.
Ingredients
Scale
- 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg white
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon baking soda
- 1/2 cup (70 g) cornstarch, plus 2 teaspoons for sauce slurry
- 1/3 cup neutral oil (e.g., canola or peanut) for shallow frying
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup low-sodium soy sauce (for sauce)
- 1/3 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar (for sauce)
- 2 tablespoons ketchup
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch + 2 tablespoons water (for slurry)
- 1–2 tablespoons toasted sesame seeds, plus more for garnish
- Optional: 1/2–1 teaspoon red pepper flakes or 1 teaspoon chili-garlic sauce
- For serving: Steamed jasmine rice, 2–3 scallions (thinly sliced), steamed broccoli or snap peas
Instructions
- In a bowl, whisk egg white, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, baking soda, salt, and pepper. Add chicken pieces and toss to coat. Let sit for 10 minutes.
- Sprinkle 1/2 cup cornstarch over the chicken and toss until each piece is evenly coated and appears dry and clumpy.
- Heat 1/3 cup neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering (around 350°F).
- Working in two batches, add the coated chicken to the hot oil in a single layer. Fry for 2–3 minutes per side, or until deeply golden and cooked through (internal temperature of 165°F).
- Transfer the fried chicken to a paper towel-lined plate to drain. Repeat with the remaining chicken.
- In a separate bowl, whisk together the sauce ingredients: 1/3 cup soy sauce, honey, brown sugar, 2 tablespoons rice vinegar, ketchup, sesame oil, minced garlic, and grated ginger.
- Drain all but 1 teaspoon of oil from the skillet. Pour the sauce mixture into the skillet and bring to a simmer over medium heat for 1 minute.
- Stir in the cornstarch slurry (2 teaspoons cornstarch mixed with 2 tablespoons water). Cook for 1–2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Stir in the toasted sesame seeds and optional red pepper flakes or chili-garlic sauce.
- Add the fried chicken back into the skillet with the sauce. Toss for 1 minute until every piece of chicken is coated and sticky.
- Serve the easy sesame chicken immediately over steamed jasmine rice, garnished with extra sesame seeds and sliced scallions. Add steamed broccoli or snap peas on the side.
Notes
- For tender chicken, the combination of egg white and baking soda helps achieve a restaurant-style texture.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- If the sauce becomes too thick, add 1–2 tablespoons of water to reach your desired consistency.
- For a gluten-free version, use tamari or certified gluten-free soy sauce and ensure other ingredients are also gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry and Shallow Fry
- Cuisine: American Chinese
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Sesame Chicken, Easy Sesame Chicken, Sesame Chicken Recipe, Homemade Sesame Chicken, Chicken with Sesame Glaze, Sesame Chicken Takeout Style