Sesame Chicken

When takeout cravings hit, this sesame chicken delivers restaurant-quality satisfaction at home!

Perfectly crispy, tender chicken is glazed with a sweet, savory, and nutty sauce. Every bite captures the essence of classic Chinese-American cuisine. 

It’s a crowd-pleasing dish that transforms ordinary dinners into something special. Serve it over a bed of fluffy rice to soak up every drop of glossy sauce. 

Oh, and make extra! Leftovers are even better the next day.

Why You’ll Love This Sesame Chicken

(Near) Instant Gratification: You can transform ordinary chicken into a restaurant-worthy dish in just 30 minutes. It’s convenient even on the busiest weeknights. 

Budget-Friendly: The recipe makes an impressive meal with common pantry staples and basic ingredients. It delivers takeout flavor at much lower cost.

Tangy and Sweet: The sticky, slightly tangy, and sweet sesame sauce is simply irresistible. It’s perfect for coating each chicken bite or drizzling over rice to ensure no drop goes to waste.

Ingredients

• Boneless, Skinless Chicken Breasts: The juicy, tender interior beneath the crispy coating. Cut it into bite-sized pieces for even cooking. 

• Eggs: They create a protective layer that helps the flour mixture adhere to the chicken.

• Cornstarch: For an extra crispy coating. You also use it to thicken the sauce. 

• All-Purpose Flour: It makes it light and crispy for that signature Chinese takeout texture. 

• Seasonings: Add salt and pepper to taste. Then, mix in some garlic powder for savory, umami depths. 

• Sauces: Low-sodium soy sauce adds extra umami goodness without being too salty. Hoisin sauce is sweet and savory for a rich sauce complexity.

• Honey & Brown Sugar: Natural sweeteners balance the savory elements. 

• Rice Vinegar: It adds the necessary acidity to balance both sweet and savory components. It also provides a subtle tang that brightens the overall flavor. 

• Sesame Oil: Add just a little for nuttiness. 

• Garlic & Ginger: These fresh aromatics create the sauce’s flavorful base. 

• Garnishes: Sesame seeds provide nuttiness and crunch. Green onions add a fresh flavor and pop of green color. 

How to Make Sesame Chicken

Believe it or not, there are only five steps to this delicious Chinese-inspired recipe! 

1. Prepare the chicken. Whisk the eggs, salt, pepper, and garlic in a large bowl. Use another bowl to combine the cornstarch and flour. Dip each chicken piece into the egg mixture, then the flour mixture. Press gently to coat. 

2. Fry. Fry the chicken in 2 inches of oil over medium-high heat. Fry in batches for 4 to 5 minutes each until crispy and done. Set aside on a paper towel-lined plate to drain. 

3. Make the sauce. Whisk the sauce ingredients (except the slurry) in a medium saucepan. Add the cornstarch slurry and cook for 1 to 2 minutes. Stir constantly until the sauce thickens. 

4. Combine. Place the drained chicken in a large mixing bowl and add the sauce. Toss well until evenly coated. 

5. Garnish & serve. Serve over steamed rice, noodles, or stir-fry veggies. Garnish with sesame seeds and green onions if desired. Enjoy! 

Tips for the Best Sesame Chicken

This recipe is pretty easy to follow, but here are some tips to make it even simpler.

• Keep things uniform. Dice the chicken breasts into uniformly sized pieces. (I aim for 1-inch pieces.) The closer in size they are, the more evenly they’ll cook and crisp. Also, remember to pat the pieces dry with paper towels before adding the coating. 

• Make it extra flavorful. There are a few different ways to do this. My favorite two include marinating and jazzing up the flour mixture. For marinating, use salt, white pepper, soy sauce, Shaoxing wine, garlic, ginger, and sesame oil. You can also add paprika or onion powder to the flour mixture. 

• Choose your coating. For a lighter, airier coating, dredge the chicken gently in the flour mixture. Give it a light coating only. For extra crunch, dredge it in each mixture twice before frying. 

• Give it a rest. Let the dredged chicken rest for 10-15 minutes before frying. This helps the batter stick better and creates a crispier exterior. 

• Watch the temp. Use a thermometer to maintain the ideal frying temperature of 350 degrees. If the oil is too cool, the chicken absorbs excess grease. If it’s too hot, it can burn.

• Get toasty. Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes. This will boost their nutty flavor before garnishing.
  
• Make it extra crispy. If you want the chicken extra crispy, don’t drain it on paper towels. While paper towel-lined plates work fine, they can make the pieces’ bottoms soggy. Instead, drain the chicken pieces on a wire rack, letting the grease drip onto a baking sheet below.

Serving Suggestions

Properly pairing the chicken ensures a complete and delicious meal. Try it with the following: 

• Steamed rice
• Fried rice
• Noodles
• Stir-fry veggies
• Cucumber salad
• Chinese soups
• Dumplings or wontons
• Spring or egg rolls

How to Store

You can store or freeze sesame chicken for later. Just store it separately from any sides, like fried rice or noodles. 

To Store: Place cooled sesame chicken in an air-tight container and refrigerate for up to 4 days. Let the chicken cool completely to room temperature before storing to prevent condensation.

To Freeze: Place the cooked and cooled chicken in a shallow container and freeze for up to 3 months. For the best results, freeze the pieces on a parchment-lined baking sheet first until solid.

To Reheat: For best results, reheat in the air fryer at 350 degrees for 6 to 8 minutes. Or use the oven at 375 degrees for 10 to 15 minutes until warmed through. You can also reheat in a skillet over medium heat. (Add a splash of broth to prevent sticking.)