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Sesame Chicken Recipe

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This Sesame Chicken recipe features tender, crispy chicken pieces coated in a flavorful, sticky sesame sauce made with soy sauce, honey, and garlic. Ready in just 30 minutes, it’s a perfect combination of sweet and savory flavors served over rice and garnished with green onions and sesame seeds for a delicious homemade Asian-inspired meal.

Ingredients

Sauce Ingredients

  • ¼ cup low sodium soy sauce
  • ¼ cup ketchup
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweet chili sauce (or pinch of red pepper flakes, optional but recommended)
  • 3 cloves garlic, minced
  • 2 teaspoons cornstarch

Chicken Coating and Cooking Ingredients

  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 large eggs
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup all purpose flour
  • 2 tablespoons canola oil (or avocado oil)

To Serve

  • Cooked white or brown rice
  • Chopped green onions
  • Sesame seeds

Instructions

  1. Prepare the sauce: In a bowl, whisk together the soy sauce, ketchup, honey, brown sugar, sesame oil, rice vinegar, sweet chili sauce (or red pepper flakes), minced garlic, and cornstarch until well combined. Set the sauce mixture aside.
  2. Mix egg coating: In a wide, shallow dish, combine the eggs, cornstarch, salt, and black pepper. Whisk thoroughly to create a smooth coating mixture.
  3. Prepare the flour coating: In a separate wide, shallow dish, spread out the all purpose flour evenly to use for dredging.
  4. Coat the chicken: Working in two batches, dip the chicken pieces first into the egg mixture, ensuring they are completely coated, then dredge them in the flour, shaking off any excess. Place the coated pieces on a clean plate and repeat with remaining chicken.
  5. Cook the chicken: Heat canola oil in a large skillet over medium heat. When hot, carefully add the coated chicken pieces using tongs. Cook the chicken, stirring and flipping gently to maintain the coating, until browned and cooked through, about 10 minutes. Adjust the heat if chicken browns too quickly before cooking through.
  6. Combine chicken and sauce: Push the cooked chicken pieces to one side of the pan. Pour the prepared sauce into the other side and cook, stirring the sauce continuously, until it thickens about 1–2 minutes. Then toss the chicken gently with the sauce. For a less saucy but stickier coating, cook together for an additional 2–3 minutes over low heat.
  7. Serve: Immediately serve the sesame chicken over cooked rice. Garnish with chopped green onions and sesame seeds for a flavorful and visually appealing dish.

Notes

  • Sweet chili sauce is optional but adds a nice spicy kick; substitute with a pinch of red pepper flakes if preferred.
  • Adjust the oil amount or type for frying depending on dietary preferences; avocado oil is a healthier alternative to canola oil.
  • Be gentle when flipping coated chicken pieces to keep the crispy coating intact.
  • Cooking sauce longer on low heat will result in a thicker, stickier glaze on the chicken.
  • Serve immediately to maintain crispness of the coating before it softens from the sauce.

Find it online: https://lauracooks.com/sesame-chicken-recipe/