Sesame Chicken – This easy crispy sesame chicken is better than takeout made with juicy chicken pieces tossed in sticky sweet spicy savory sauce made in less than 20 minutes served over rice.
Sesame Chicken – Why You’ll Love This
Family-Friendly: Crispy chicken, a sweet and savory sauce – it’s a guaranteed crowd-pleaser!
Weeknight Win: Ready in under 30 minutes, this recipe is perfect for busy schedules.
Takeout Fix: Skip the delivery fees and sodium overload! Make a healthier (and tastier) version at home.
Customizable: Want it spicy? Add a pinch of red pepper flakes! Feeling veggie-forward? Broccoli or peppers make great additions.
Sesame Chicken – Tips
Double Up the Chicken: Make a big batch and enjoy leftovers for lunch the next day!
Meal Prep Magic: Marinate the chicken and whip up the sauce in advance. On cooking day, simply fry the chicken and toss it in the sauce – dinner in minutes!
Crispy Coating Secret: Letting the wet chicken pieces rest for 10 minutes before frying helps ensure a light and crispy crust.
Oil Temperature Matters: Aim for 350°F (175°C) for even cooking and to prevent the chicken from burning.
Sesame Chicken Variations
Spicy: Add a pinch of red pepper flakes to the sauce or sprinkle sriracha on top when serving.
Honey Garlic: Substitute honey for half of the brown sugar in the sauce for a sweeter and slightly garlicky twist.
Veggie-Packed: Toss in broccoli florets, sliced red bell peppers, or sugar snap peas with the chicken during the last minute of frying.
How to Serve Sesame Chicken?
This dish is traditionally served over fluffy white rice. But feel free to experiment! Brown rice, quinoa, or even cauliflower rice are all delicious options. Steamed vegetables like broccoli or carrots add a healthy and colorful side.
How to Store This Easy Crispy Sesame Chicken?
Let the cooked sesame chicken cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan over medium heat with a splash of water or broth to prevent drying out. Sesame chicken can also be reheated in the microwave, but be sure to cover it with a damp paper towel to maintain moisture.
Recipe FAQs
Can I use a different protein?
Absolutely! This recipe works well with boneless, skinless chicken breasts or thighs, cubed pork tenderloin, or even shrimp.
Can i make this recipe gluten-free?
No problem! Swap the all-purpose flour for a gluten-free alternative like almond flour or coconut flour.
How to Make the Sauce Thicker?
If your sauce seems runny after simmering, whisk together a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and add it to the pan a little at a time until the desired consistency is reached.
Sesame Chicken
This easy crispy sesame chicken is better than takeout made with juicy chicken pieces tossed in sticky sweet spicy savory sauce made in less than 20 minutes served over rice.
Ingredients
For the chicken
- 3 chicken breast, boneless, skinless, chopped into bite-size pieces
- 1/2 cup all-purpose flour
- 3 tbsp cornstarch
- ½ tsp garlic salt
- 2 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 2 eggs lightly beaten
- 5 tbsp vegetable oil
For the sauce
- 1 tbsp sesame oil, optional
- 2 minced garlic cloves
- 1 tbsp white wine vinegar (or Chinese rice vinegar)
- 2 tbsp sweet chilli sauce
- 3 tbsp ketchup
- 2 tbsp honey
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp toated sesame seeds
- 2 tablespoons spring onions, chopped
Instructions
- Heat a wok or frying pan in medium high heat. Add oil.
- Take 3 shallow bowls, one with beaten eggs, one with cornflour and in the last one combine salt, pepper, garlic salt, flour, and paprika.
- Firstly, Dredge the chicken pieces into the cornflour, then dip in the egg and in the seasoned flour mixture.
- Add the chicken pieces into the hot oil and cook for 6-7 minutes on high heat until browned on all sides. Cook in batches, donot overcrowd the pan.
- Fry the remaining chicken and transfer to the paper lined towel plate.
- In a bowl, combine the sauce ingredients and add to the hot wok and stir cook for about 2-3 minutes or until reduced and bubbly.
- Add the fried chicken and toss to coat with the sauce. Cook for another 1-2 minutes.
- Sprinkle toasted sesame seeds and serve immediately with white rice.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 429Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 99mgSodium: 1531mgCarbohydrates: 43gFiber: 2gSugar: 21gProtein: 9g
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