Speedy Sesame Chicken Perfection

Easy Sesame Chicken is a delightful, crispy battered chicken dish pan-fried to perfection and coated in a rich, flavorful sesame sauce. This classic Asian takeout favorite can now be effortlessly recreated in your own kitchen, bringing authentic flavors and satisfying textures right to your dining table.

For those who love the convenience and taste of homemade takeout, you’ll find similar culinary adventures in my recipes for Korean Beef Tacos and Orange Chicken. Each of these pairs wonderfully with my perfectly cooked Instant Pot Rice, making for a complete and satisfying meal.

Why You’ll Adore This Homemade Sesame Chicken Recipe

In our household, Thursdays are synonymous with vibrant Asian dinners. While my Teriyaki Chicken Rice Bowls are a frequent hit, this Easy Sesame Chicken has quickly become a beloved staple. You might notice an extra step involving dipping the chicken in a light, crispy batter compared to some simpler recipes, but I assure you, it is incredibly quick and absolutely worth the minimal effort. My primary goal is always to simplify complex-tasting dishes, making them accessible for home cooks of all skill levels.

This Easy Sesame Chicken isn’t just flavorful and utterly delicious; it’s designed to seamlessly integrate into your busy weekly menu. Its straightforward preparation, coupled with the ability to prepare the rich sesame sauce in advance, makes it an incredible time-saver. Furthermore, by utilizing cost-effective chicken thighs, this recipe also proves to be exceptionally budget-friendly. It’s truly the perfect solution for those hectic weeknights when you crave something special without the fuss or the expense of ordering out.

Imagine succulent pieces of chicken, coated in a golden, crispy shell, bathed in a sweet, savory, and nutty glaze that clings to every bite. That’s what this recipe delivers. Forget soggy, overly sweet takeout; this homemade version offers superior texture, fresher ingredients, and a perfectly balanced flavor profile that will leave you wanting more. It’s healthier, more economical, and incredibly satisfying, proving that restaurant-quality Asian cuisine is well within your reach.

Essential Ingredients for Your Perfect Sesame Chicken

Crafting the perfect Easy Sesame Chicken begins with selecting the right ingredients. Each component plays a vital role in building the layered flavors and achieving that irresistible texture.

• Chicken: For this recipe, I highly recommend using boneless, skinless chicken thighs, cut into uniform bite-sized pieces. Chicken thighs are renowned for their rich flavor and moist, tender texture, which stands up beautifully to frying and simmering. While chicken breast can be used if preferred, thighs truly elevate this dish.
• Egg: A single large egg acts as a crucial binding agent for our chicken coating, helping the cornstarch adhere evenly to each piece, which is essential for that signature crispy exterior.
• Cornstarch (for coating): This is the secret to achieving that desirable crispy, light coating on the chicken. When fried, cornstarch creates a delicate crust that locks in moisture and adds fantastic texture, mimicking your favorite takeout.
• Sesame Oil (for sauce): The undisputed star of our sauce, sesame oil infuses the dish with its distinctive, deep nutty aroma and flavor. It’s incredibly potent, so start with the recommended amount and adjust incrementally to suit your personal taste preferences. A good quality toasted sesame oil makes a significant difference.
• Soy Sauce: Forming the savory backbone of almost all Asian sauces, low-sodium soy sauce is my go-to choice. It provides depth and umami without making the dish excessively salty, allowing you to better control the overall seasoning.
• Rice Vinegar: This bright and tangy vinegar balances the sweetness and richness of the sauce, adding a crucial acidic component that truly makes the flavors pop. If unavailable, regular white vinegar or apple cider vinegar can be used as suitable substitutes, though rice vinegar offers a milder, more authentic tang.
• Brown Sugar: A touch of brown sugar provides the perfect amount of sweetness, creating a harmonious balance with the savory and tangy elements of the sauce. For a slightly different flavor profile and natural sweetness, honey can be used in its place.
• Garlic and Ginger: This dynamic aromatic duo is fundamental to countless Asian dishes. Freshly minced garlic and grated ginger provide a vibrant, pungent base that elevates the entire sauce, adding warmth and complexity. While powdered versions can be used in a pinch, fresh ingredients offer unparalleled flavor.
• Water or Chicken Stock: Used to thin out the sauce to the desired consistency, this also ensures the flavors are well distributed and can be easily absorbed by the chicken. Chicken stock adds an extra layer of savory depth.
• Sesame Seeds: Toasted sesame seeds are the perfect garnish for the finished dish. They add a delightful crunch, an extra layer of nutty flavor, and visual appeal, making your homemade sesame chicken truly restaurant-worthy.

Crafting Your Easy Sesame Chicken: Step-by-Step Guide

Making this incredible sesame chicken at home is simpler than you think. Follow these clear steps to achieve a perfectly crispy, saucy, and delicious dish:

1. Prepare the Sauce: In a medium-sized bowl, whisk together all of your sauce ingredients: low-sodium soy sauce, rice or apple cider vinegar, sesame oil, cornstarch (for the sauce), brown sugar, minced garlic, ground ginger, sesame seeds, and water or chicken stock. Whisk until the cornstarch is fully dissolved and the mixture is smooth. Set this flavorful sauce aside.
2. Prepare Accompaniments: While the chicken cooks, prepare your desired sides. Cook your rice according to package directions, and steam your chosen vegetables until tender-crisp. Set these aside to serve later.
3. Prepare the Chicken for Frying: Begin by cutting your boneless, skinless chicken thighs into uniform, bite-sized pieces. In a separate medium bowl, whisk together the egg, cornstarch (for the coating), salt, and black pepper until you have a smooth batter. Add the cut chicken pieces to this egg mixture and toss thoroughly, ensuring each piece is evenly coated. This coating is key to the chicken’s crispy texture.
4. Pan-Fry the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces to the pan, making sure not to overcrowd it. Cook the chicken in two batches for best results, as overcrowding can lower the oil temperature and prevent even browning. Cook each piece until it’s golden brown and crispy on all sides, usually 3-4 minutes per side. Remove the first batch, add the remaining 1 tablespoon of olive oil, and cook the second batch. Once all chicken is cooked, return all pieces to the pan.
5. Simmer in Sauce: Once all the chicken is cooked to a beautiful golden crisp, pour the prepared sesame sauce mixture evenly over the chicken in the skillet. Reduce the heat to medium-low and gently simmer, stirring occasionally, until the sauce thickens and beautifully coats each piece of chicken. This typically takes about 3-5 minutes. The sauce should become glossy and cling to the chicken.
6. Serve and Enjoy: Remove the skillet from the heat. Serve the hot sesame chicken generously over a bed of fluffy white rice, accompanied by your steamed vegetables. Garnish with additional toasted sesame seeds and chopped green onions if desired for an extra touch of flavor and presentation.

Chicken Breast vs. Thighs: Choosing Your Cut

One notable difference in this recipe, compared to some of my other Asian dishes, is the specific call for chicken thighs. While you absolutely can use boneless, skinless chicken breast cut into bite-sized pieces, there are compelling reasons why most authentic Sesame Chicken recipes opt for thighs.

Chicken thighs, being dark meat, inherently possess more flavor and moisture. This results in a more succulent and forgiving dish, as thighs are less prone to drying out during the cooking process. Their slightly higher fat content also contributes to a richer mouthfeel and helps the sauce adhere beautifully. From a practical standpoint, chicken thighs are often more budget-friendly than breast meat, making this dish a smart choice for economical meal planning. If you do choose to use chicken breast, be mindful that it cooks faster and can become dry if overcooked. Adjust your frying time accordingly, aiming for quick browning to prevent toughness, and ensure the internal temperature reaches 165°F (74°C).

The Star of the Show: The Irresistible Sesame Sauce

Our homemade sesame chicken sauce shares some similarities with classic Teriyaki Sauce, yet it stands out with its distinct character. This sauce boasts a more pronounced sesame flavor and a slightly tangier profile due to a higher ratio of vinegar. It’s generally less sweet than many teriyaki variations, offering a delightful balance of savory, sweet, and nutty notes. The delicious, complex nuttiness comes predominantly from sesame oil, a truly potent and popular ingredient in Asian cooking.

You’ll be amazed at the depth of flavor just a small amount, typically around ¾ to 1 teaspoon, of toasted sesame oil can impart to the entire sauce. Its robust aroma and taste are key to the sauce’s authenticity. This versatility allows you to fine-tune the sauce to your exact liking: add a bit more brown sugar or honey for a sweeter glaze, or a splash more vinegar for an extra tang. Don’t forget the toasted sesame seeds, which not only add a lovely textural contrast but also enhance the nutty essence. I always prefer toasted sesame seeds for their richer flavor.

A fantastic feature of this sesame sauce is its make-ahead potential. You can prepare a larger batch in advance and refrigerate it in an airtight container for up to a week, ready to be used whenever a craving strikes. Alternatively, you can simmer a larger quantity in a saucepan until it thickens, then store it in a sealed jar. This homemade sauce is incredibly versatile and can be used to elevate many other Asian-inspired dishes, from stir-fries to marinades.

Perfect Pairings and Serving Suggestions

While Easy Sesame Chicken is undoubtedly the star, choosing the right accompaniments can transform your meal into a truly memorable dining experience. Here are some ideas to complete your Asian feast:

• Rice: The classic pairing! Fluffy white rice (like jasmine or basmati) is ideal for soaking up every last drop of that savory sesame sauce. For a healthier option, consider brown rice. You could also serve it with fried rice for an extra layer of flavor and texture.
• Steamed Vegetables: A vibrant array of steamed or lightly stir-fried vegetables adds freshness, color, and essential nutrients. Broccoli florets, crisp snap peas, thinly sliced carrots, tender baby corn, and bell peppers are all excellent choices. Cook them until they are tender-crisp to retain their vibrant color and texture.
• Noodles: If you prefer noodles over rice, serve your sesame chicken with lo mein noodles, ramen noodles (drain the broth, just use the noodles), or thin rice vermicelli.
• Garnishes: Elevate the presentation and flavor with simple garnishes. A sprinkle of extra toasted sesame seeds enhances the nutty notes, while thinly sliced green onions (scallions) add a fresh, pungent bite and a pop of color.
• Side Salad: A light, crisp Asian-inspired salad with a ginger-sesame vinaigrette can provide a refreshing contrast to the richness of the chicken.

Expert Tips for Your Best Homemade Sesame Chicken

Achieve takeout-quality results with these helpful tips:

• Don’t Overcrowd the Pan: When frying the chicken, cook it in batches to ensure each piece has enough space to brown properly. Overcrowding lowers the oil temperature, leading to soggy chicken instead of crispy.
• Uniform Chicken Pieces: Cut your chicken into similarly sized pieces. This ensures even cooking, so all your chicken is tender and perfectly cooked at the same time.
• Whisk Sauce Thoroughly: Before adding the sauce to the pan, ensure you whisk it very well, especially to fully dissolve the cornstarch. This prevents lumps and ensures a smooth, consistent sauce.
• Watch the Sesame Oil: Sesame oil is very potent. While the recipe calls for ¾ teaspoon, taste the sauce and adjust if you desire a stronger or milder sesame flavor. It’s easier to add more than to take away.
• Simmer for Perfect Thickness: Once the sauce is added, simmer it on medium-low heat. It will thicken relatively quickly. Continue to stir gently until it coats the back of a spoon and clings nicely to the chicken. Don’t over-thicken; it will continue to set slightly as it cools.
• Make Sauce Ahead: Save time on busy weeknights by preparing the sesame sauce up to 3 days in advance and storing it in the refrigerator. Just give it a good whisk before using.

Frequently Asked Questions About Easy Sesame Chicken

Can I use chicken breast instead of thighs?

Yes, you absolutely can! While chicken thighs are recommended for their moisture and flavor, boneless, skinless chicken breast cut into bite-sized pieces works well. Be mindful that chicken breast cooks faster and can dry out if overcooked, so adjust cooking times accordingly.

Is this recipe gluten-free?

The original recipe as written is not gluten-free due to soy sauce. To make it gluten-free, simply substitute low-sodium soy sauce with tamari, which is a gluten-free alternative that offers a similar savory flavor profile.

Can I prepare the sesame sauce ahead of time?

Absolutely! The sesame sauce can be whisked together and stored in an airtight container in the refrigerator for up to 3-5 days. This is a fantastic meal prep tip to save time on cooking day. Give it a good whisk again before adding it to the chicken.

How do I store and reheat leftovers?

Store any leftover sesame chicken and rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it until warmed through, or for best results, gently reheat in a skillet over medium-low heat with a splash of water or chicken broth to loosen the sauce.

Is this recipe spicy?

As written, this recipe is mildly flavored with ginger and garlic but not spicy. If you prefer a spicy kick, you can add 1-2 teaspoons of sweet chili sauce or a pinch of crushed red pepper flakes to the sauce mixture, adjusting to your preferred level of heat.

More Easy Asian Dinners to Explore

If you loved this Easy Sesame Chicken, be sure to check out these other fantastic and simple Asian-inspired dinner recipes:

• Quick Teriyaki Chicken Rice Bowls Recipe
• General Tso’s Chicken
• Korean Chicken
• Easy Cashew Chicken

If you try this delightful recipe and love it, please let me know in the comments below! Your feedback is greatly appreciated. Don’t forget to rate it if you enjoyed it!

Easy Sesame Chicken

Author: Anna

Battered chicken fried in a pan and coated with sesame sauce. Popular Asian takeout dish, made easily at home.

Rating: 4.78 out of 5 stars from 40 votes

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins

Course: Main Course | Cuisine: Asian

Servings: 4 people | Calories: 309 kcal

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

1. In a small bowl, whisk together all ingredients for the sauce. Set aside.
2. Cook rice and steam vegetables. Set aside.
3. In a small bowl, whisk egg with cornstarch, salt and pepper. Add chicken pieces to the batter and stir well.
4. In a large skillet, heat up 1 tablespoon 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.
5. Once the chicken is done, pour sauce mixture over it and simmer on medium-low heat until the sauce thickens. Remove from heat.
6. Serve chicken over rice with a side of steamed vegetables.

Notes

Experiment with the recipe to create different versions:

• 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 the sheet. Bake for 10 to 12 minutes at 375°F (190°C).
• Skinny: To cut down on calories, skip the cornstarch coating for chicken and brown chicken pieces in olive oil in the 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 an 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!

Please note that nutritional values can vary depending on the products you use. The information below is an estimate. Always use a calorie counter you are familiar with for precise data.

Nutrition Facts

Calories: 309 kcal | Carbohydrates: 19g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 148mg | Sodium: 1475mg | Potassium: 362mg | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1.9mg