Sesame Chicken

Sesame chicken has always been a weeknight dinner champion in our household. There’s something undeniably comforting about the sweet and savory glaze clinging to crispy, bite-sized chicken pieces. It’s a dish that manages to be both satisfyingly familiar and excitingly flavorful. Over the years, I’ve tweaked and perfected my sesame chicken recipe, and let me tell you, it’s become a family favorite. Even my pickiest eaters devour it, and requests for it are frequent. The aroma that fills the kitchen as it cooks is simply irresistible, a promise of the deliciousness to come. This recipe isn’t just about recreating takeout at home; it’s about crafting a dish that’s fresher, tastier, and healthier, all while being surprisingly easy to make. Get ready to experience sesame chicken that will outshine your favorite restaurant, right from your own kitchen.

Ingredients You’ll Need for Perfect Sesame Chicken

This recipe is divided into two parts: the chicken and the sauce. Using quality ingredients makes a noticeable difference in the final taste, so let’s gather everything you need for a truly exceptional sesame chicken experience.

• Chicken Breasts: (1.5 lbs, boneless, skinless) – The lean protein base of our dish. Opt for skinless and boneless for ease of preparation and healthier eating. Cut into 1-inch bite-sized pieces for even cooking and perfect crispness.
• Soy Sauce: (1/2 cup, low sodium) – Provides the savory, umami foundation of the marinade and sauce. Low sodium helps control the salt level in the dish, allowing other flavors to shine.
• Rice Vinegar: (1/4 cup) – Adds a gentle tang and acidity that balances the sweetness and richness of the sauce. It also tenderizes the chicken slightly during marination.
• Sesame Oil: (2 tablespoons, toasted) – Essential for that distinctive nutty, aromatic sesame flavor. Toasted sesame oil is more potent and flavorful than regular sesame oil.
• Garlic: (3 cloves, minced) – Infuses the chicken and sauce with a pungent, savory depth. Freshly minced garlic is always preferred for the best flavor.
• Ginger: (1 tablespoon, grated fresh) – Adds a warm, zesty spice that complements the garlic and sesame. Fresh ginger is much more aromatic and flavorful than dried ginger.
• Egg: (1 large) – Acts as a binder for the breading and helps create a light and crispy coating on the chicken.
• Cornstarch: (1 cup, divided use) – Used both in the marinade to tenderize the chicken and in the breading to create a crispy texture when fried. Also used to thicken the sauce.
• All-Purpose Flour: (1/2 cup) – Part of the breading mixture, contributing to the overall crispness and structure of the coating.
• Baking Powder: (1 teaspoon) – A secret ingredient for extra crispy chicken! It helps create air pockets in the breading, resulting in a lighter, crispier texture.
• Vegetable Oil: (for frying) – A neutral oil with a high smoke point is ideal for frying. Vegetable, canola, or peanut oil all work well.
• Brown Sugar: (1/2 cup, packed) – Provides sweetness and a hint of molasses flavor to the sauce. Packed brown sugar ensures accurate measurement.
• Ketchup: (1/4 cup) – Adds a tangy sweetness and depth of flavor to the sauce, contributing to its classic sesame chicken taste.
• Honey: (2 tablespoons) – Enhances the sweetness and adds a smooth, glossy texture to the sauce.
• Sesame Seeds: (2 tablespoons, toasted) – For garnish and added sesame flavor and visual appeal. Toasting them brings out their nutty aroma.
• Green Onions: (2 tablespoons, thinly sliced, for garnish) – Adds a fresh, mild onion flavor and a pop of color as a garnish.
• Red Pepper Flakes: (1/2 teaspoon, optional) – For a touch of heat. Adjust to your preference or omit if you prefer a milder dish.
• Water: (1/4 cup) – Used to adjust the consistency of the sauce as needed.

Step-by-Step Instructions for Delicious Homemade Sesame Chicken

Follow these detailed instructions to create restaurant-quality sesame chicken right in your own kitchen. Each step is designed to ensure maximum flavor and perfect texture.

Step 1: Marinate the Chicken (Minimum 30 Minutes, Ideally Longer)

1. Prepare the Marinade: In a medium bowl, whisk together the soy sauce, rice vinegar, 1 tablespoon of sesame oil, minced garlic, and grated ginger. This aromatic marinade will infuse the chicken with flavor and tenderize it.
2. Marinate the Chicken: Add the bite-sized chicken pieces to the marinade. Ensure all pieces are well coated.
3. Refrigerate: Cover the bowl and refrigerate for at least 30 minutes. For a deeper flavor and more tender chicken, marinate for up to 2-4 hours. The longer marinating time allows the flavors to penetrate the chicken more thoroughly.

Step 2: Prepare the Breading

1. Set up Breading Stations: In three separate shallow dishes or bowls, prepare the following:
   • Bowl 1: Cornstarch: Place ½ cup of cornstarch in the first bowl.
   • Bowl 2: Egg Wash: In the second bowl, whisk the egg with 1 tablespoon of water. This will help the breading adhere to the chicken.
   • Bowl 3: Flour Mixture: In the third bowl, combine the all-purpose flour, remaining ½ cup of cornstarch, and baking powder. Whisk together until well combined. The baking powder is key for extra crispiness.
2. Bread the Chicken: Take each piece of marinated chicken and follow this breading sequence:
   • Cornstarch: Dredge each piece of chicken in the cornstarch, ensuring it’s fully coated. Shake off any excess.
   • Egg Wash: Dip the cornstarch-coated chicken into the egg wash, making sure it’s evenly coated. Let any excess egg drip off.
   • Flour Mixture: Finally, dredge the egg-washed chicken in the flour mixture, pressing lightly to ensure the breading adheres well. Again, shake off any excess flour.
   • Repeat: Repeat the breading process for all chicken pieces.

Step 3: Fry the Chicken to Crispy Perfection

1. Heat the Oil: Pour vegetable oil into a large, deep skillet or pot until it reaches a depth of about 1-2 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to ensure the oil is at the correct temperature for optimal frying. If you don’t have a thermometer, test the oil by dropping a small piece of breading into it; it should sizzle and turn golden brown in about 15-20 seconds.
2. Fry in Batches: Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry in batches of 5-7 pieces depending on your pan size.
3. Fry Until Golden Brown and Cooked Through: Fry the chicken for about 3-4 minutes per batch, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. Drain Excess Oil: Remove the fried chicken pieces with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil and maintain crispiness. A wire rack allows air to circulate around the chicken, preventing it from getting soggy.

Step 4: Make the Sesame Sauce

1. Combine Sauce Ingredients: In a separate saucepan or wok, combine the brown sugar, ketchup, honey, soy sauce, rice vinegar, and remaining 1 tablespoon of sesame oil. Whisk well to combine all ingredients.
2. Simmer and Thicken: Place the saucepan over medium heat and bring the sauce to a simmer.
3. Cornstarch Slurry (Optional, for Thicker Sauce): If you prefer a thicker sauce, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Gradually whisk the cornstarch slurry into the simmering sauce.
4. Cook Until Sauce Thickens: Continue to simmer and stir the sauce for 2-3 minutes, or until it thickens to your desired consistency. The sauce should be glossy and coat the back of a spoon. Taste and adjust sweetness or tanginess if needed.

Step 5: Combine Chicken and Sauce

1. Add Chicken to Sauce: Add the crispy fried chicken pieces to the saucepan or wok with the sesame sauce.
2. Toss to Coat: Gently toss the chicken in the sauce until each piece is evenly coated and glistening. Ensure every piece of chicken is nicely glazed with the delicious sesame sauce.
3. Heat Through: Cook for another 1-2 minutes, stirring occasionally, to heat the chicken through and allow the sauce to further adhere to the chicken.

Step 6: Garnish and Serve Immediately

1. Garnish: Transfer the sesame chicken to a serving dish. Garnish generously with toasted sesame seeds and thinly sliced green onions. If desired, sprinkle with red pepper flakes for a touch of heat.
2. Serve Hot: Serve immediately over steamed rice, noodles, or your favorite side dishes. Sesame chicken is best enjoyed fresh and hot for maximum crispiness and flavor.

Nutritional Facts for Sesame Chicken (per serving)

This nutritional information is an estimate and can vary based on specific ingredients and portion sizes. It’s calculated for approximately 4 servings.

• Calories: Approximately 450-550 kcal per serving – Provides energy to fuel your body, a moderate calorie count for a satisfying meal.
• Protein: Approximately 30-35g per serving – Essential for muscle building and repair, contributing to satiety and overall health. Derived primarily from the chicken breasts.
• Fat: Approximately 20-25g per serving – Includes both healthy fats from sesame oil and fats from frying. Provides flavor and helps with nutrient absorption.
• Carbohydrates: Approximately 40-50g per serving – Primarily from the sauce ingredients like brown sugar, honey, ketchup, and the breading. Provides quick energy.
• Sodium: Approximately 500-700mg per serving – Derived from soy sauce and other sauce ingredients. Lower sodium soy sauce helps to control the sodium content.

Preparation Time Breakdown

This recipe is surprisingly manageable for a weeknight meal. Here’s a quick overview of the time commitment:

• Prep Time: 20 minutes – This includes chopping chicken, mincing garlic and ginger, measuring ingredients, and preparing the marinade and breading stations. Efficient prep work makes the cooking process smoother.
• Marinating Time: 30 minutes (minimum, up to 4 hours for best results) – While the chicken marinates, you can relax or prepare side dishes. Longer marinating enhances flavor and tenderness.
• Cook Time: 20 minutes – This includes frying the chicken in batches and making the sauce. Frying is quick, and the sauce comes together in minutes.
• Total Time: Approximately 1 hour 10 minutes (minimum) – From start to finish, including marinating time, you can have delicious homemade sesame chicken on the table in just over an hour.

How to Serve Sesame Chicken for a Complete Meal

Sesame chicken is incredibly versatile and pairs well with a variety of sides. Here are some delicious serving suggestions:

• Classic White Rice:
  • Steamed white rice is the quintessential accompaniment to sesame chicken. It absorbs the delicious sauce perfectly and provides a neutral base.
  • Jasmine rice or long-grain rice are excellent choices for their fluffy texture.
• Brown Rice for a Healthier Option:
  • Brown rice offers a nutty flavor and higher fiber content, making it a healthier alternative to white rice.
  • It provides a satisfying and wholesome base for the sesame chicken.
• Noodles for a Different Texture:
  • Lo mein noodles or chow mein noodles tossed in a light soy sauce and sesame oil are fantastic alongside sesame chicken.
  • The noodles add a different textural element and complement the flavors beautifully.
• Stir-Fried Vegetables for Added Nutrients:
  • Serve sesame chicken with a side of stir-fried vegetables like broccoli, bell peppers, carrots, snap peas, and bok choy.
  • Vegetables add color, vitamins, and fiber to the meal, balancing the richness of the chicken.
• Spring Rolls or Egg Rolls as Appetizers:
  • Start your meal with crispy spring rolls or egg rolls for a complete Asian-inspired feast.
  • These appetizers provide a delightful prelude to the main course.
• Edamame for a Simple Side:
  • Steamed or boiled edamame pods, lightly salted, are a simple and healthy side dish that pairs well with sesame chicken.
  • They offer a fresh and slightly salty counterpoint to the sweet and savory chicken.
• Garnish with Fresh Herbs:
  • In addition to sesame seeds and green onions, consider garnishing with fresh cilantro or chopped parsley for added freshness and visual appeal.

Additional Tips for the Best Sesame Chicken

Elevate your sesame chicken game with these helpful tips and tricks to ensure perfect results every time:

1. Don’t Overcrowd the Pan When Frying: Fry the chicken in batches to maintain the oil temperature. Overcrowding lowers the temperature, leading to soggy, less crispy chicken. Give each piece enough space to fry evenly.
2. Maintain Oil Temperature: Use a kitchen thermometer to keep the oil temperature consistently at 350°F (175°C). If the oil is too cool, the chicken will absorb too much oil and become greasy. If it’s too hot, the outside will brown too quickly before the inside is cooked.
3. Marinate for Flavor and Tenderness: Marinating the chicken for at least 30 minutes, or up to 4 hours, is crucial for infusing flavor and tenderizing the meat. The longer it marinates, the more flavorful and tender it will be.
4. Double Fry for Extra Crispiness: For incredibly crispy chicken, consider double frying. After the first fry, let the chicken cool slightly, then fry it again for another 1-2 minutes just before tossing it in the sauce. This second fry intensifies the crispiness.
5. Adjust Sauce Consistency: If you prefer a thinner sauce, add a tablespoon or two of water at a time until you reach your desired consistency. If you want a thicker sauce, simmer it for a bit longer or add a touch more cornstarch slurry.
6. Toast Sesame Seeds for Enhanced Flavor: Toasting sesame seeds in a dry pan over medium heat for a few minutes brings out their nutty aroma and flavor. Keep a close eye on them as they can burn quickly.
7. Customize the Spice Level: If you like spicy sesame chicken, add more red pepper flakes to the sauce or marinade. You can also include a pinch of cayenne pepper or a dash of hot sauce. For a milder version, omit the red pepper flakes entirely.
8. Make-Ahead Tips for Convenience: You can prepare the marinade and breading ahead of time. Marinate the chicken in the morning and store it in the refrigerator. You can also bread the chicken in advance and keep it refrigerated for a few hours before frying. However, for the crispiest results, fry the chicken just before serving. The sauce can also be made a day ahead and reheated gently before tossing with the freshly fried chicken.

Frequently Asked Questions (FAQ) About Sesame Chicken

Get answers to common questions about making sesame chicken at home, ensuring you have all the information you need for success.

Q1: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can definitely use boneless, skinless chicken thighs. Chicken thighs are fattier and will result in a more moist and flavorful chicken. Just ensure they are cut into bite-sized pieces and cook them until they reach an internal temperature of 165°F (74°C).

Q2: Can I bake the chicken instead of frying it?
A: While frying yields the crispiest results, you can bake the chicken for a healthier option. Preheat your oven to 400°F (200°C). Place the breaded chicken pieces on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and golden brown, flipping halfway through. The texture will be less crispy than fried chicken, but still delicious.

Q3: Can I make sesame chicken ahead of time?
A: For the best texture, sesame chicken is best served immediately after frying and tossing in the sauce. If you need to make it ahead, the chicken will lose some of its crispiness as it sits in the sauce. However, you can prepare the sauce and fry the chicken separately ahead of time. Reheat the sauce and quickly reheat the chicken in the oven or air fryer to crisp it up before tossing them together just before serving.

Q4: How do I store leftover sesame chicken?
A: Store leftover sesame chicken in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the chicken will lose some of its crispiness.

Q5: How do I reheat leftover sesame chicken?
A: The best way to reheat leftover sesame chicken and try to regain some crispiness is to reheat it in an air fryer at 350°F (175°C) for about 5-7 minutes, or in the oven at 350°F (175°C) for about 10-15 minutes. Microwaving will make the chicken soggy.

Q6: Can I make sesame chicken gluten-free?
A: Yes, to make sesame chicken gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend and ensure your soy sauce is gluten-free (tamari is a good gluten-free soy sauce alternative). Double-check all ingredient labels to ensure they are certified gluten-free if you have strict dietary restrictions.

Q7: Can I add vegetables to the sesame chicken?
A: Absolutely! You can stir-fry vegetables like broccoli florets, bell pepper strips, and sliced carrots and add them to the wok just before tossing in the chicken and sauce. This adds extra nutrients and makes it a more complete one-pan meal.

Q8: What if I don’t have rice vinegar?
A: If you don’t have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar. These will provide a similar tanginess to the sauce, although rice vinegar is preferred for its milder flavor that is characteristic in Asian cuisine. You can also use lemon juice or lime juice in a pinch, but use slightly less as they are more acidic.

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