Sesame Chicken Recipe

Craving something irresistibly savory with a hint of sweetness and a kick of heat? Let me take you on a tasty journey where crispy chicken meets a luscious honey sesame glaze—it’s a flavor adventure you won’t want to miss!

I love making this recipe for Sesame Chicken because it perfectly balances sweet and savory flavors. The chicken, marinated in soy sauce and Chinese rice wine, packs an impressive punch of umami.

I adore the honey and the sesame seeds that provide a delightful crunch and a hit of sweetness that almost makes this dish taste dessert-like. I also think the fresh ginger and garlic in this recipe pump up not just the flavor but also the nutritional value.

Both are potent cancer-fighters. That’s right: this recipes memory serves a double purpose.

You can make it for dinner and also have a reason to remember it.

Ingredients

• Chicken: High in protein, provides essential amino acids, lean source of nutrients.
• Soy Sauce: Adds umami flavor, contains sodium, enhances taste.
• Honey: Natural sweetener, adds sweetness, provides carbohydrates.
• Sesame Oil: Rich in healthy fats, adds nutty aroma, enhances flavor.
• Garlic: Contains antioxidants, enhances flavor, supports immune health.
• Ginger: Anti-inflammatory, aids digestion, complements flavor.
• Green Onions: Adds freshness, good source of vitamins, enhances aroma.

Ingredient Quantities

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• Vegetable oil, for frying
• 1/4 cup cornstarch (additional, for coating)
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds, toasted
• 4 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon sambal or your favorite hot sauce (optional)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, chopped

How to Make this

1. In a big bowl, combine the chicken parts with 2 tablespoons of soy sauce, the Chinese rice wine, and 1 tablespoon of cornstarch. Allow it to marinate for a minimum of 15 minutes.

2. Warm a big frying pan or wok on the stovetop, set to medium-high. Pour in enough vegetable oil to cover the base and allow it to heat up.

3. Put the 1/4 cup of cornstarch in a shallow dish. Dredge the chicken pieces (which have been marinated) in the dish, and do so with the insides of the pieces facing out. Do not allow the pieces to touch each other in the dish. After dredging, the pieces can be placed in a covered pan and refrigerated until ready to fry.

4. In the hot oil, fry the chicken in batches until they are golden and cooked all the way through, about 5-6 minutes per batch. Using a slotted spoon, remove the chicken and let it drain on paper towels.

5. In a small bowl, mix together well 4 tablespoons honey, 2 tablespoons soy sauce, ketchup, rice vinegar, and sambal or hot sauce (if using).

6. Remove any remaining oil in the pan. You want just about a tablespoon of oil to remain in the pan. Add the sesame oil and heat it up over medium heat.

7. Add minced garlic and grated ginger to the pan and sauté for about 30 seconds until aromatic.

8. Put the sauce you made into the pan and turn on the heat until it’s low-medium and the sauce starts to heat up. Let the sauce cook for a few minutes until it thickens slightly.

9. Put the fried chicken back in the pan and mix it with the sauce so that the chicken is all coated with the sauce.

10. Toast some sesame seeds and chop some green onions. Layer them on top of the chicken. Serve the chicken and enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Shallow dish
4. Frying pan or wok
5. Tongs or chopsticks
6. Slotted spoon
7. Paper towels
8. Small bowl
9. Grater (for ginger)
10. Knife
11. Cutting board
12. Spoon or spatula for mixing
13. Stovetop or induction cooker

FAQ

• What type of chicken works best for this recipe?Either boneless, skinless chicken thighs or breasts can be used. Thighs are usually juicier, but breasts work if you prefer to use lean meat.
• Can I substitute the Chinese rice wine?You can use dry sherry instead, or if you would rather use a non-alcoholic option, use a mixture of white grape juice and apple cider vinegar.
• How should I toast the sesame seeds?Just put them in a dry frying pan over medium heat and stir them every now and then until they turn a nice shade of brown and give off a nutty aroma.
• Is it necessary to fry the chicken?You can achieve a crispy texture by frying the chicken, but for a healthier version, consider using the oven or air fryer. Just remember to adjust the cooking time.
• Can I make this dish less spicy?Of course, you can leave out the sambal or hot sauce, or use less of it, and still enjoy a pretty fine version of this recipe.
• What can I serve with Sesame Chicken?It matches nicely with any of these: steamed rice, fried rice, or stir-fried vegetables.
• How can I store leftovers?Any leftover food should be stored in an airtight container in the refrigerator. It will last that way for up to 3 days. To keep it crispy, reheat it in the oven or on the stovetop.

Sesame Chicken Recipe Substitutions and Variations

As a non-alcoholic substitute for Chinese rice wine or dry sherry, use apple juice, white grape juice, or mirin (a Japanese rice-based wine, slightly sweeter than the other two).
Replace sambal with sriracha or any hot chili sauce you prefer.
If fresh ginger is not available, use 1 teaspoon of ground ginger in its place.
If rice vinegar is not available, white vinegar or apple cider vinegar can serve as suitable substitutes.
Utilize tamari as a gluten-free replacement for soy sauce.

Pro Tips

1. Marination Tip Allow the chicken to marinate for at least 30 minutes or even overnight in the refrigerator. This extra time will help deepen the flavor and tenderize the meat, making it juicier and more flavorful.

2. Oil Temperature Use a thermometer to ensure the oil is at the correct frying temperature, around 350°F (175°C). This will help achieve a crispy coating without making the chicken greasy.

3. Cornstarch Coating For an even crispier texture, double coat the chicken. After the initial dredging, let it rest for a few minutes, then dredge it a second time in cornstarch just before frying.

4. Sauce Consistency If the sauce isn’t thickening to your liking, mix a teaspoon of cornstarch with a little cold water and stir it into the sauce while it cooks. This will help thicken it more quickly.

5. Serving Suggestion Serve the chicken over a bed of steamed jasmine rice or alongside stir-fried vegetables for a complete meal. The additional elements can balance the dish’s flavors and enhance the overall experience.