Crispy Chicken in Sesame Sauce

This healthy sesame chicken transforms a takeout classic into a nourishing homemade meal your whole family will request on repeat. The crispy chicken pieces get coated in a perfectly balanced sweet and tangy sesame sauce that rivals any restaurant version but without the excess oil, sugar, or gluten.

The first time I made this for my family, my kids literally scraped their plates clean and asked if they could have it again the very next night. Now it has become our Friday night tradition instead of ordering in.

Ingredients

• Boneless chicken breast or thighs: provides the protein foundation choose thighs for more flavor and moisture or breast for leaner option
• Cornstarch or arrowroot: creates that perfect crispy exterior without deep frying
• Gluten free tamari: delivers rich umami flavor without gluten use coconut aminos for a paleo and soy free alternative
• Pure maple syrup or honey: naturally sweetens the sauce without refined sugar
• Rice vinegar: adds that essential tang that balances the sweetness
• Toasted sesame oil: brings authentic Asian flavor with just a small amount
• Fresh garlic and ginger: provide aromatic depth that makes homemade sauce special
• Sesame seeds: add texture and visual appeal plus a boost of calcium

Step-by-Step Instructions

Coat The Chicken:

Combine your diced chicken with cornstarch and tamari in a medium bowl. This creates the base for a crispy exterior and seasons the meat from the inside out. Make sure each piece gets thoroughly coated for maximum flavor and texture. Allow this to sit for about 5 minutes if you have time to help the coating adhere better.

Cook The Chicken:

Heat your avocado oil in a large skillet over medium high heat until shimmering. Work in batches to avoid overcrowding the pan which would steam rather than crisp your chicken. Each piece needs space to develop that golden crust. The first side takes longer around 3 to 4 minutes while the second side cooks more quickly. Look for fully opaque pieces with no pink inside. Transfer to a clean plate as each batch finishes.

Make The Sauce:

While your chicken cooks prepare the sauce mixture by combining water tamari maple syrup rice vinegar sesame oil garlic ginger and red pepper flakes in a measuring cup. This multitasking saves valuable time. The combination of sweet savory tangy and spicy elements creates a complex flavor profile that makes this dish so addictive.

Create The Slurry:

Whisk cornstarch and water in a small separate bowl until completely smooth. This thickening agent will transform your thin sauce into that glossy restaurant style coating that clings beautifully to each piece of chicken. Make sure there are no lumps which would create unpleasant spots in your finished sauce.

Cook The Sauce:

Reduce the heat to medium low then add your cornstarch slurry to the sauce mixture before pouring into the warm pan. Constant whisking prevents lumps and promotes even thickening. Watch for the magical transformation as the sauce bubbles and changes from cloudy to more translucent. You will know it is ready when you can see the trail of your whisk through the sauce.

Heat Through:

Return all your crispy chicken to the pan and gently toss to coat each piece with the luscious sauce. This brief reunion allows the flavors to meld while keeping the chicken crispy. Sprinkle with sesame seeds just before serving for that perfect finishing touch of texture and visual appeal.

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The secret to this recipe is definitely the balance of toasted sesame oil. I once accidentally added a full tablespoon instead of the half teaspoon and learned that with this powerful ingredient a little truly goes a long way. Now I measure it carefully over the sink to avoid any accidental spills that would overwhelm the dish.

Perfect Pairings

This sesame chicken naturally complements steamed rice which soaks up the delicious sauce. For a lower carb option cauliflower rice works beautifully too. Add some steamed broccoli green beans or bell peppers on the side for color nutrition and texture contrast. The sauce is so good you will want something to capture every last drop.

Storage Success

Leftovers will stay fresh in an airtight container in the refrigerator for 3 to 4 days. The sauce will gel and thicken considerably when cold due to the cornstarch. When reheating simply add a small splash of water and stir gently while warming to restore the original sauce consistency. I find this dish actually develops even deeper flavor after a day in the fridge making it perfect for meal prep.

Dietary Adaptations

For strict paleo diets substitute arrowroot for cornstarch and use only coconut aminos instead of tamari or soy sauce. The recipe works beautifully with these swaps with coconut aminos adding a slightly sweeter profile so you might want to reduce the maple syrup slightly. For lower carb needs reduce or substitute the sweetener with a compliant alternative and serve over cauliflower rice or with extra vegetables.

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Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can make this sesame chicken ahead of time and store it in an airtight container in the refrigerator for 3-4 days. Keep in mind that the sauce will gel and thicken when chilled. When reheating, you can thin the sauce with a little water to restore its original consistency.

→ Is this dish truly gluten-free?

Yes, when made with gluten-free tamari (instead of regular soy sauce) and cornstarch or arrowroot, this sesame chicken is completely gluten-free. Always check your specific ingredient labels to ensure they're certified gluten-free if you have celiac disease or severe gluten sensitivity.

→ How do I make this paleo-friendly?

To make this dish paleo-compliant, use arrowroot instead of cornstarch and coconut aminos in place of tamari or soy sauce. Also ensure you use honey rather than maple syrup if you prefer a stricter paleo approach.

→ What can I serve with this sesame chicken?

This versatile dish pairs wonderfully with cauliflower rice or regular rice for non-paleo eaters. Steamed vegetables like broccoli, snap peas, or bell peppers make excellent side dishes. For a complete meal, consider adding a side of Asian-inspired cucumber salad.

→ Can I reduce the sodium content?

Yes, you can reduce the sodium by using low-sodium tamari or soy sauce. Coconut aminos naturally contain less sodium than soy sauce or tamari. If you find the dish still too salty, you can add more water to the sauce to dilute it slightly.

→ How do I know when the chicken is fully cooked?

The chicken pieces should be completely opaque with no pink inside. When cut, the juices should run clear. This typically takes 3-4 minutes on the first side and 1-3 minutes on the second side when cooking over medium-high heat in batches.