Easy Sesame Chicken is a battered chicken fried in a pan and coated with sesame sauce. Popular Asian takeout dish, made easily at home.
If you like to cook takeout at home, you may also like my recipe for Korean Beef Tacos or Orange Chicken. I serve them all with my Instant Pot Rice.
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Why You'll Love This Recipe
Thursdays in our house are for Asian dinners. If I am not making my Teriyaki Chicken Rice Bowls, I am whipping up this Easy Sesame Chicken. There is an additional step of dipping the chicken in the batter, comparing to the other recipes, but it's totally worth it and very quick. As always, my goal is to make the recipe as easy as possible.
This Easy Sesame Chicken is so flavorful and delicious, you will add it to your weekly menu. It's so easy to make, and since the sauce can be made ahead of time and the recipe calls for chicken thighs, this recipe is a budget-friendly time-saver. Perfect for busy weeknights!
Ingredients:
- chicken - I used skinless boneless chicken thighs, cut into bite-size pieces. Use chicken breast if you prefer it.
- egg - Binding ingredient for the coating.
- cornstarch - Used to make the coating for chicken that gives it that crispy texture.
- sesame oil - The star of the sauce! This oil is very potent so start with a small amount and adjust to your taste.
- soy sauce - The base of most Asian sauces. I always use low-sodium soy sauce.
- rice vinegar - Used to make the sesame sauce. You can substitute it with regular vinegar or apple cider vinegar.
- brown sugar - Gives the sauce a sweet flavor. You can use honey in its place.
- garlic and ginger - This aromatic combo is used in many Asian dishes.
- water or chicken stock - Used to thin out the sauce.
- sesame seeds - I use the toasted sesame seeds to garnish the finished dish.
How to make sesame chicken?
- Cut chicken thighs into bite-size pieces.
- In a medium bowl, whisk together egg, cornstarch, salt, and pepper.
- Add cut chicken to the egg mixture and stir to coat.
- Heat up olive oil in a pan and drop the coated chicken pieces to cook. It's easier to do that in two batches to make sure each piece is cooked.
- Next, pour the sauce mixture over the chicken and simmer on medium-low heat until the sauce thickens.
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Chicken breast vs. thighs:
One difference you can see in this recipe compared to my other Asian dishes, is that it calls for chicken thighs. You can, of course, use boneless skinless chicken breast, cut into bite-size pieces. However, most Sesame Chicken recipes use chicken thighs. They have more flavor because it's dark meat. It also makes this dish very budget friendly.
The sesame sauce:
Sesame chicken sauce is very similar to Teriyaki Sauce, but with more sesame flavor and more vinegar. It's less sweet and more sour with a delicious nutty flavor. All thanks to sesame oil, a very potent and popular ingredient in Asian cooking. You only need 1 teaspoon of it to add a rich nutty flavor to the sauce. You can adjust the sauce to your taste and add more brown sugar or honey. Don't forget to add the sesame seeds. I prefer them toasted.
The sauce can be made ahead of time and refrigerated until you are ready to use it OR you can make a larger batch, simmer it in a saucepan until thickened, and store in a jar with a lid. Use in any Asian dishes.
Variations:
- spicy: add 2 teaspoons of sweet chili sauce to the sauce ingredients before adding to the chicken. Add crushed red peppers if you like even more heat.
- baked: instead of frying the chicken in a pan, line a large baking sheet with parchment paper and arrange coated chicken on a sheet. Bake for 10 to 12 minutes at 375 degrees F.
- skinny: to cut down on calories, skip the cornstarch coating for chicken and brown chicken pieces in olive oil in a pan. Add sauce and simmer until thickened.
- honey: add 3 tablespoons of honey in place of brown sugar, to the sauce mixture. Whisk and add to the chicken.
- stir fry: add Asian vegetable mix (available in the frozen section in grocery stores) and noodles or cooked rice to the chicken mixture in the pan. Heat everything up and serve!
More easy Asian dinners:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Easy Sesame Chicken
Ingredients
for the chicken:
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 1 large egg
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
for the sauce:
- ½ cup low-sodium soy sauce
- 2 tablespoons rice or apple cider vinegar
- ¾ teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons packed brown sugar
- 1 teaspoon minced garlic
- ¼ teaspoon ground ginger
- 2 teaspoons sesame seeds
- ½ cup of water or chicken stock
to serve:
- rice
- steamed vegetables like broccoli, snap peas, carrots, baby corn
Instructions
- In a small bowl, whisk together all ingredients for the sauce. Set aside.½ cup low-sodium soy sauce, 2 tablespoons rice or apple cider vinegar, ¾ teaspoon sesame oil, 1 tablespoon cornstarch, 3 tablespoons packed brown sugar, 1 teaspoon minced garlic, ¼ teaspoon ground ginger, 2 teaspoons sesame seeds, ½ cup of water or chicken stock
- Cook rice and steam vegetables. Set aside.rice, steamed vegetables
- In a small bowl, whisk egg with cornstarch, salt and pepper. Add chicken pieces to the batter and stir well.1 large egg, 3 tablespoons cornstarch, ½ teaspoon salt, ¼ teaspoon black pepper
- In a large skillet, heat up 1 tablespoons of olive oil. Place chicken, piece by piece, in pan and cook on all sides until the batter is golden and slightly brown. It's easier to cook the chicken in two batches, using 1 tablespoon of oil each time.1 lb boneless skinless chicken thighs, 2 tablespoons olive oil
- Once the chicken is done, pour sauce mixture over it and simmer on medium low heat until the sauce thickens. Remove from heat.
- Serve chicken over rice with a side of steamed vegetables.
Notes
- spicy: add 2 teaspoons of sweet chili sauce to the sauce ingredients before adding to chicken. Add crushed red peppers if you like even more heat.
- baked: instead of frying the chicken in a pan, line a large baking sheet with parchment paper and arrange coated chicken on sheet. Bake for 10 to 12 minutes in 375 degrees F.
- skinny: to cut down on calories, skip the cornstarch coating for chicken and brown chicken pieces in olive oil in pan. Add sauce and simmer until thickened.
- honey: add 3 tablespoons of honey in place of brown sugar, to sauce mixture. Whisk and add to chicken.
- stir fry: add Asian vegetable mix (available in the frozen section in grocery stores) and noodles or cooked rice to the chicken mixture in the pan. Heat everything up and serve!
Susan says
Tried today after I purchased the sesame seeds I had run out of! Otherwise I thought I had all necessary ingredients. I did not have low-salt soy but reduced required salt and probably should have eliminated altogether. Was way too salty for me. I will make again for sure hoping to be perfect next time. My two chicken breasts were large but still had sufficient sauce. BTW I do know what to do with the sesame seeds but laughed to realize the recipe didn't state. The pictures were beautiful. I served over white rice with steamed broccoli.
Tanya says
This was amazing! My roommates loved it too, its a keeper recipe. After reading the previous comments I cut the soy sauce in half, and we all agreed it was perfect that way. Used a gluten free soy sauce for this.
Dawn Robertson says
Really, really salty. I used liquid aminos to make it gluten free. I should have left out the added salt. I like salt, but this was too salty even for me. It is overpowering. I made the recipe as written but used skinless boneless breasts cut into chunks. I cut up some baby carrots and added them with some roasted baby peppers and scallions at the end of the simmering. Next time I’ll make it with no salt and see how it is. Served it over brown jasmine rice.
Charity says
It's interesting that you say that because I didn't have enough soy sauce, so I ended up using the little bit I had (about 1/4 cup) and mixing it with water for the recipe. It came out perfect. That might be a solution if yours is too salty.
esther aponte says
Delish!!! My picky eaters loved it!! Better without the batter for ckn and just a little less salt next time
Elisha says
Absolutely amazing! The whole family loved it.
Anna says
Yay! Thank you, Elisha!
John Burton says
I recognize the egg and cornstarch mix as velveting, but I've only ever seen it done with egg whites. Does the inclusion of the yolk make a difference?
Isabel says
This recipe was so good!!! I am so happy I found this recipe. I made this for my boyfriend and I when he was at work, when he got home I was just finishing up and he loved it!
Stacey says
Delicious! Even picky husband said this was the best Chinese recipe I have tried!
Doubled the recipe, added a can of sliced water chestnuts, and broccoli. Yum!
Thank you for sharing this recipe!
Ashura S says
One of the best meals I ever made and I am a picky eater. I adjusted the salt and honey to my preference. I never coated chicken in eggs and cornstarch before, it definitely added to the taste in my opinion. Add desired vegetables.
Julie says
This dish was absolutely delicious and a family favorite! 😋😋😋 Didn’t change a thing. Only thing I did was also sautéed some cut up pieces of red and yellow bell pepper and pineapple and some of the green onion, and served this on the side.
jen says
Great recipe! just eliminate the salt!
Eden says
This was SUPER delicious! We can't wait to make it again!
Krissy Allori says
I love sesame chicken! This is a really great recipe that is easy to make. My family loved it too.
wilhelmina says
I am obsessed with this sesame chicken! It is SO good. I will for sure be making a double batch of the sauce next time!
Jack says
Half a cup of low sodium soy sauce is way to salty, this dish is supposed to be on the sweet side.
Kim says
Twas quite delicious last night. However I'm gluten free, and gluten free soy sauce doesn't come in a low sodium version, so I used 1/3c soy sauce which was just too salty. I'm thinking next time only 1/4c soy sauce and maybe more broth?
My husband likes I but thinks maybe it's too sweet, can we half the brown sugar? Or will that affect the sauce consistency?
Also, wondering how to get a nice crispy chicken piece, can I omit egg and fry the chicken just coated in coarnstarch, S&P?
Thank you! Once perfected, this will go in my box.
Skye says
More chicken broth will work to replace some of the soy. Fry the chicken with just cornstarch, but leave out the salt if that is a problem. Yes, you can reduce the brown sugar, the sugar police won't come after you.
iris says
I have to avoid all things gluten, and I've discovered gluten-free San-J Organic Tamari Sauce, which is also available in Reduced Sodium (which is what I buy due to high blood pressure). In this and all recipes calling for salt, I either cut the amount in half or add just a pinch. Depending on recipe, you might not need it. Tamari is a great substitute for soy sauce. The San-J has a wonderful flavor, and has worked in recipes that call for the gluten-full soy sauce. I believe it's also sold as not organic which would then be less expensive. Highly recommend it. As for sugar, my husband is diabetic, so I use 2 tsps Truvia Brown Sugar Blend and 1 TBS homemade brown sugar. If you don't want (or need to use) the Truvia, perhaps you can reduce the sugar to 2 TBS.
Chris says
Using just cornstarch and only 1tbsp oil per batch will NOT give you a nice crunchy chicken...ever. You must make a "tempura" type of batter and fry it in a bit more oil.
Sukh says
Made this recipe 2 times already. Very nice . Kids loved it. Better than restaurant.
Thank you
Anna says
Thank you so much!