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Sesame Chicken

This Sesame Chicken recipe features crispy chicken coated in a flavorful sesame sauce, finished with toasted sesame seeds. It's a delicious and satisfying dish that's perfect for a weeknight dinner or entertaining guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large mixing bowl
  • 1 whisk
  • 1 frying pan or wok
  • 1 cooking thermometer
  • 1 spatula
  • 1 baking sheet (optional for finishing)

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ cup cornstarch
  • ¼ cup vegetable oil for frying
  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 tablespoon sesame seeds for garnish
  • 2 green onions, chopped for garnish

Instructions
 

  • In a large mixing bowl, combine the chicken pieces and cornstarch, tossing to evenly coat.
  • Heat the vegetable oil in a frying pan or wok over medium-high heat. Once hot, carefully add the chicken pieces in batches, frying until they are golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
  • In the same pan, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well and bring to a simmer over medium heat, allowing the sauce to thicken for about 3-4 minutes.
  • Add the fried chicken pieces to the pan with the sauce, tossing to coat evenly.
  • Once the chicken is well coated, sprinkle the sesame seeds over the top and toss gently again.
  • Serve the sesame chicken hot, garnished with chopped green onions. It pairs well with rice or steamed vegetables.
  • For extra flavor, consider marinating the chicken in soy sauce for 20-30 minutes before breading and frying.
  • If a spicier version is desired, you can add red pepper flakes to the sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat before serving.

Notes

For extra flavor, you can marinate the chicken in soy sauce for 20-30 minutes before breading and frying.
If you want a spicier version, consider adding red pepper flakes to the sauce.
Leftovers can be stored in the refrigerator for up to 3 days; reheat before serving.