This recipe was surprisingly easy to make. My version of sesame chicken uses chicken thighs cut into bite sized pieces because chicken thighs are so tender. All the ingredients in the sauce are first mixed together. Then, the chicken pieces are coated in an egg and cornstarch mixture before being coated in flour. The hardest part would have to be the frying. Frying can be difficult sometimes, but this one was definitely worth it. After frying the chicken until golden brown, the sauce is added. All that is left was to watch the mixture turn into a thick, sticky and sweet sauce. The result were pieces of chicken that stayed crispy despite being coated in a delicious sauce. Yum!
Cooking Tips for Perfect Sesame Chicken
To achieve that perfect crispy texture, make sure your oil is hot enough before frying the chicken. A temperature around 350°F to 375°F works best. If the oil is too cool, the chicken will absorb too much oil and become greasy. Use a thermometer if you have one, or drop a small piece of chicken into the oil. If it sizzles immediately, you are good to go. Another tip is to fry in batches. Overcrowding the pan lowers the oil temperature, making it harder to get a nice golden brown color. Once the chicken is fried, let it rest on a wire rack instead of paper towels. This will help maintain its crispiness by allowing excess oil to drip off without steaming the chicken. Lastly, don’t skip the cornstarch. It creates a wonderful coating that gives the chicken that signature crunch, so make sure each piece is well-coated.
Serving Suggestions and Pairings
Sesame chicken is delicious on its own, but you can elevate your meal with some thoughtful pairings. Serve it over a bed of steamed white rice or jasmine rice to soak up the sweet sauce. For a colorful plate, add a side of stir-fried vegetables like broccoli, bell peppers, and snap peas. This not only adds nutrition but also makes your meal visually appealing. If you want to add a little kick, sprinkle some red pepper flakes over the finished dish or serve it with a side of chili oil. For a more complete dinner experience, consider making a simple soup, like hot and sour soup or egg drop soup, as a starter. This balances out the flavors and textures of your meal. And don’t forget to garnish your sesame chicken with some toasted sesame seeds and chopped green onions for an extra touch of flavor and a nice presentation.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Sure, chicken breast can be used, but keep in mind that it might not be as tender and juicy as thighs. Just make sure to cut it into bite-sized pieces and adjust the cooking time if needed.
What can I use instead of soy sauce?
If you need a soy sauce substitute, you can use tamari for a gluten-free option or coconut aminos for a slightly sweeter flavor. Just remember that the taste will vary a bit.
How should I store leftover sesame chicken?
Store any leftovers in an airtight container in the fridge. It should be good for about 3 to 4 days. Just reheat it on the stovetop or in the microwave when you’re ready to enjoy it again.
Can I make the sauce ahead of time?
Yes, you can mix the sauce ingredients and store it in the fridge for a day or two before cooking. Just give it a good stir before using it to make sure everything is well combined.
What are some good side dishes to serve with sesame chicken?
Steamed rice or fried rice pairs perfectly with sesame chicken. You could also serve it with some stir-fried vegetables or a fresh salad to balance out the sweetness.
Sesame Chicken
Ingredients
Chicken:
- 1 pound of boneless skinless chicken thighs cut into bite sized pieces
- 1 egg
- 1 tbsp cornstarch
- 1/4 cup all purpose flour
- 1/4 cup vegetable oil
- Salt and pepper
Sauce:
- 1/2 cup water
- 2 tbsp cornstarch
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon sesame seeds
- ¼ teaspoon ground ginger
- 1 teaspoon red pepper flakes
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
Instructions
- Make the sauce by first combining ¼ cup of water with 2 tbsp of corn starch. Mix well until cornstarch is dissolved. Add the rest of the sauce ingredients, mix well and set aside.
- In a medium bowl, whisk the egg and 1 tbsp of cornstarch. In another bowl, place 1/4 cup of all-purpose flour.
- First toss the chunks of chicken into the egg and cornstarch mixture and season with salt and pepper. Then toss the chicken in the flour mixture. Shake off excess flour before frying the chicken.
- Heat a large skillet with oil. Wait until the oil is hot, then add the chicken pieces. Cook the chicken until golden brown and cooked through turning halfway through, about 2-3 minutes each side.
- Remove chicken from the skillet. Drain the skillet and wipe clean to make sure that no fried bits are left over. Heat the skillet to medium heat.
- Add back the chicken to the skillet. Add the sauce mixture. Mix and wait until the sauce thickens.
- Garnish with sesame seeds and serve over rice. Enjoy!
Nutrition
This looks incredible. I love sesame chicken so I can’t wait to try this (and save money) at home!!!
Yum, this looks quite delicious. We’ve done honey soy chicken and created our own Vegemite Chicken but never cooked with the sesame before. Sounds (and looks) so tasty. 😀
Oh yum I love honey soy chicken! Thanks for stopping by! 🙂