Sesame Chicken Recipe (2024)

5 from 97 votes

Course: main meal

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Chicken

• 1 1/2 lbs. boneless skinless chicken breasts or thighs cut into bite size pieces
• 2 eggs
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• vegetable oil or canola oil for frying

Sauce

• 2 tablespoons sesame seeds
• 1/2 tablespoon olive oil
• 2 cloves garlic finely minced
• 1/3 cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1/4 cup ketchup
• 1 tablespoon chili sauce sambal oelek
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 green onions sliced thin

• Beat the eggs, cornstarch, salt, and pepper together. Add the chicken and stir to combine. Heat 2 inches of vegetable oil over medium-high heat in a heavy pot or Dutch Oven. Once the oil reaches 350 degrees, fry the chicken pieces until golden brown and crispy. Move to paper to towels to drain.

• Meanwhile, in a large dry skillet over medium-high heat, add the sesame seeds and cook until lightly toasted, shaking the skillet several times. Remove the sesame seeds into a small bowl.

• In the same skillet, heat a little olive oil over low heat. Add the garlic and cook for 1 minute while stirring constantly. Add the soy sauce, rice vinegar, sesame oil, honey, brown sugar, ketchup, and chili sauce. Mix the cornstarch with the water and whisk into the sauce mixture and cook until thickened.

• Add the cooked chicken to the skillet. Stir to combine with the sauce and garnish with the scallions and toasted sesame seeds. Serve promptly over rice or Chinese noodles.

• Sambal oelek is a fresh ground chili paste found in the Asian food section of your local grocery store. It is pretty spicy, but when paired with other ingredients like soy sauce, honey, and brown sugar, it tames it, and the overall taste is very flavorful and satisfying. Store in the refrigerator for up to two months or freeze in small containers for up to six months.
• To freeze, cool it completely, store it in a freezer-safe container, and freeze for up to 3 months. Reheat on the stovetop over low heat or in the microwave at reduced power. Again, the chicken will not stay crispy, but it will still have fantastic flavor.
• I like to serve this sesame chicken with brown or white rice or Chinese noodles like ramen. Sometimes, I include an appetizer like crab rangoon or Japanese dumplings or something lighter like Asian cucumber salad or Asian chopped salad.