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This crispy sesame chicken always brings my family to the table with big smiles It packs in that irresistible sweet savory and nutty flavor we all expect from a good takeout but comes together fast and easy in your own kitchen It is wonderful for dinner on a busy weeknight yet a favorite for meal-prep too
I first made this recipe on a rainy Sunday and my husband could not believe it was homemade Since then we never order out for sesame chicken anymore it became our special stay in dinner
Ingredients
- Chicken breast or tenderloins: choose fresh for the best texture cut into even bite size cubes for even cooking
- Kosher salt: boosts chicken flavor and keeps it juicy
- Fresh ground black pepper: for subtle heat
- Large eggs: help the cornstarch stick and make the coating light and crisp
- Cornstarch: creates that signature crispy shell so check for a fresh batch not clumpy or stale
- Soy sauce: low sodium if sensitive to salt brings the key umami note to the sauce
- Honey: gives floral sweetness and helps the sauce cling to chicken
- Brown sugar: for rich deep sweetness opt for dark brown if you like a hint of molasses
- Rice vinegar: brightens and balances the richness use unseasoned for a cleaner flavor
- Sesame oil: infuses the dish with its classic aroma opt for toasted for deeper taste
- Garlic: fresh cloves give sharpness and aroma avoid pre minced for best flavor
- Sesame seeds: add crunch and a nutty hint pick pale unbroken seeds for best appearance
- Neutral oil for frying: such as canola or vegetable works well avoid strong flavored oils
- White rice: for serving fluffy and mild cooked just before serving is best
- Green onion: sliced thin for a fresh sharp finish choose crisp stalks
Step-by-Step Instructions
- Prepare the Eggs:
- Whisk two large eggs in a bowl until frothy The eggs will help the coating stick without being too heavy
- Coat the Chicken:
- Season the bite sized chicken with a pinch of salt and a few grinds of black pepper Toss the chicken into a zip top bag with one quarter cup of cornstarch and shake well so every piece gets a fine coating Dip each piece of coated chicken into the beaten eggs making sure each side is covered for stickiness Return chicken to the bag and add the remaining half cup of cornstarch shaking again for a thick double coating Make sure to shake off excess cornstarch so the chicken fries up light and crispy
- Fry the Chicken:
- Heat three tablespoons oil in a large nonstick pan or wok over medium high heat Add chicken pieces in a single layer Fry the chicken stirring often until golden and cooked through Usually this takes five to seven minutes Work in two batches if your pan is small so pieces stay crisp not soggy Transfer cooked chicken to a plate lined with a paper towel Remove any leftover oil from the pan but keep that sticky browned fond for flavor
- Make the Sauce:
- In a bowl mix soy sauce honey brown sugar rice vinegar sesame oil minced garlic one tablespoon of cornstarch and sesame seeds Whisk very well so cornstarch dissolves sets sauce for thickening
- Combine and Finish:
- Pour the sauce into the hot pan Bring to a rapid boil stirring constantly After about two to three minutes the sauce will thicken Return the fried chicken to the pan Stir so all pieces get coated in glossy sauce The aroma will be nutty and bold Serve immediately topped with fresh green onion and extra sesame seeds along with fluffy white rice
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I absolutely love how the honey and toasted sesame oil come together for that craveworthy balance For us sharing this dish has meant many happy Sunday dinners with our kids using chopsticks and making a bit of a mess but always ending with empty plates
Storage Tips
Keep leftovers in a tightly sealed container in your fridge for up to five days The chicken will lose crispiness over time but the sauce stays delicious I find reheating gently in the microwave works well but avoid freezing as the sauce will get too gloopy and separate
Ingredient Substitutions
If you have chicken thighs handy they work just as well and even stay juicier You can swap honey for maple syrup in a pinch or use agave for a vegan option If you prefer gluten free make sure to use tamari instead of soy sauce
Serving Suggestions
This dish is perfect over steaming white rice but you can try it with brown rice or even cauliflower rice for a lighter touch Some nights I load it with flash sautéed bell peppers or broccoli just toss them in with the chicken at the end
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Cultural Background
Sesame chicken is a staple at Chinese American restaurants where it is much loved for its crispy texture and sweet tangy sauce While not traditional Chinese fare it originated as an American favorite inspired by classic Chinese flavors and instantly became a household classic
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time as thighs may need a bit longer to cook through.
- → Which oil is best for frying the chicken?
Neutral oils such as vegetable, canola, or peanut oil are ideal, as they won’t overpower the dish’s flavors.
- → How do I achieve extra crispy chicken pieces?
Coating the chicken twice with cornstarch and frying in hot oil ensures a crunchier exterior. Work in batches for best results.
- → Is this dish suitable for meal prep?
Yes, it stores well in an airtight container for up to 5 days in the refrigerator. The sauce thickens upon reheating, making it ideal for quick meals.
- → Can I add vegetables to this dish?
Absolutely! Add bell pepper, onion, or broccoli by stir-frying veggies briefly before combining them with the chicken and sauce.