Skip the takeout and make this restaurant-style sesame chicken at home! With crispy chicken pieces tossed in a sweet and savory sauce, this version is fresher, healthier, and ready in less time than delivery.
Ingredients & Equipment
For the Chicken:
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 2 eggs
- 1/2 cup cornstarch
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
For the Sauce:
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons sesame seeds
For Serving:
- Steamed rice
- Broccoli
- Green onions
- Extra sesame seeds
Equipment Needed:
- Large wok or skillet
- Small saucepan
- Mixing bowls
- Whisk
- Tongs
- Paper towels
- Rice cooker (optional)
Step-by-Step Instructions
- Prep Chicken (10 minutes)
- Cut chicken into uniform pieces
- Mix cornstarch, flour, salt, pepper
- Beat eggs in separate bowl
- Set up breading station
- Make Sauce (5 minutes)
- Combine sauce ingredients except cornstarch/water
- Mix cornstarch with cold water
- Set aside
- Cook Chicken (15 minutes)
- Heat oil in wok to 350°F
- Dip chicken in egg then coating
- Fry in batches until golden
- Drain on paper towels
- Finish Dish (5 minutes)
- Heat sauce until simmering
- Add cornstarch slurry
- Cook until thickened
- Toss with chicken
- Sprinkle with sesame seeds
Pro Tips
- Cut chicken uniformly for even cooking
- Don’t overcrowd when frying
- Pat chicken dry before coating
- Use medium-high heat for sauce
- Toast sesame seeds for extra flavor
Variations
Protein Options:
- Chicken thighs
- Tofu
- Shrimp
- Cauliflower (vegetarian)
Sauce Adjustments:
- Add chili oil for heat
- Use maple syrup instead of honey
- Add orange zest
- Include hoisin sauce
Serving Ideas:
- Over noodles
- With quinoa
- In lettuce wraps
- With mixed vegetables
Storage & Reheating
Storage:
- Refrigerate up to 3 days
- Keep sauce separate if possible
- Store in airtight container
Reheating:
- Oven: 350°F for 10 minutes
- Air fryer: 350°F for 3-4 minutes
- Microwave: Short intervals with sauce
Troubleshooting
Problem: Soggy Coating
- Ensure oil is hot enough
- Don’t overcrowd pan
- Drain well
- Toss with sauce just before serving
Problem: Thick Sauce
- Add water gradually
- Heat slowly
- Whisk constantly
- Adjust cornstarch amount
FAQs
Can I bake instead of fry?
Yes, at 400°F for 15-20 minutes, turning halfway.
Can I make sauce ahead?
Yes, store up to 5 days in refrigerator.
How to prevent sauce from clumping?
Mix cornstarch with cold water before adding.
What oil is best for frying?
Vegetable, canola, or peanut oil work well.
This Easy Sesame Chicken brings the flavors of takeout to your kitchen with simple ingredients and techniques. The key is achieving crispy chicken and a well-balanced sauce. Remember to have all ingredients ready before starting, as the cooking process moves quickly once you begin!