This Easy Crispy Sesame Chicken served with jasmine rice has of late become one of my favorite go-to meals. You can never really go wrong with the great flavors in this recipe.
If you need to plan this meal ahead and your schedule cannot allow you to fry the chicken as in this recipe try our 20-minute meal prep chicken rice and broccoli.
Another great time saver is our crock pot chicken pot pie.
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Why use this recipe?
Easy to make
The best part of this particular recipe is that it is so easy to make. The sauce ingredients are few, all of which you most likely already have in your pantry.
This is one meal that I can confidently let my children prepare. My daughter is a young, upcoming cook.
She delights in making delicious meals for us from quite a tender age. I love this recipe because you are not required to deep fry.
Little ones lack the cautiousness required when deep frying the chicken.
Rich In Flavor
The flavors are balanced and the texture of the finished sauce is quite smooth. You have absolute control over your ingredients and consequently the flavor of your chicken.
I like my chicken tangy, hot, and sweet. The sauce introduces sweet and tangy flavors to the chicken.
Sesame oil and seeds add a natural nutty undertone elevating the overall taste of the dish. The chicken is saucy and will leave you wanting more of it.
The sesame chicken is way tastier than your go-to takeout.
Fast To Prepare
This meal takes a short time to make. Chicken chunks do not take long to get ready when cooked in the sauce.
The soy sauce added makes the meat tender and thus cooks within a short time.
How to make Easy Sesame Chicken
As its name suggests, making this dish easy! You start by chopping the chicken into small-sized chunks.
Sprinkle some salt and pepper on the chicken and set aside. To prepare the sauce, stir together the soy sauce, water, brown sugar, sesame oil, fresh ginger, rice vinegar, minced garlic, cornstarch, and sesame seeds in a small bowl. Set aside the sauce.
In a different large bowl, whisk together the egg, salt, pepper, and cornstarch. Toss the chicken into the egg and cornstarch mixture.
In a large skillet, add the cooking oil and heat it over a medium flame. Once the skillet is hot, add the coated chicken and spread it out into a single layer over the surface of the skillet.
Let the chicken cook undisturbed until it turns golden brown at the bottom.
Once they turn golden brown, carefully flip the pieces and cook till the other side also turns golden brown.
Avoid stirring the chicken chunks unnecessarily as this will break the egg coating from the surface of the chicken. Once the chicken is cooked, pour the sauce you set aside on top.
Toss the chicken to coat in the sauce. Let it simmer as the sauce thickens. Gently stir until the sauce has completely thickened and then turn off the heat.
INGREDIENTS AND SUBSTITUTION
Sauce Ingredients
Ginger
Ginger has a bitter characteristic taste that blends beautifully with chicken and other meats as well.
Garlic
Garlic is a bulb that possesses a tangy and distinct flavor that pairs perfectly with ginger in this chicken dish. This sauce will not be complete without this ingredient. I never substitute it, nay.
Soy sauce
Soy sauce adds umami flavor to the chicken. It contributes to the overall flavor of the chicken meat. Worcestershire sauce can be used in place of soy sauce, though trust me, it will not taste the same.
Sesame oil
Sesame oil has a sweet and nutty flavor. It is the best oil to use for this recipe, as it adds a rich earthy flavor to the chicken. Coconut oil or any vegetable oil can be used in place of sesame oil.
Rice vinegar
Rice vinegar is mildly acidic and sweet in taste. Vinegar tenderizes the chicken making it cook faster. This vinegar is the best choice for this recipe as it is mild, other types of vinegar could make the dish unpleasantly acidic.
Brown sugar
Brown sugar sweetens the sauce and balances out the acidity of the rice vinegar. I like using brown sugar because it gives the sauce an attractive brown color.
Chicken ingredients
Chicken breasts are the best for this recipe, this part has no bone making it easy to eat, especially for our younger fan base. Chicken can be substituted with duck or pork, but chicken always wins.
Eggs
Eggs coat the chicken chunks giving it crispy edges. The egg coat prevents the chicken from easily breaking apart while cooking.
Toasted Sesame Seeds
These seeds have a rich distinct flavor, the nutty and earthy flavor enriches the taste of the chicken dish.
Pepper
If you love that heat brought by pepper, you will not omit this special ingredient. Adjust the amount to the level you can enjoy the chicken.
See the recipe card for full ingredients and measurements.
FAQ Easy Sesame Chicken
Is the easy sesame chicken spicy?
Easy sesame chicken is sweet and salty in flavor. You can adjust the amount of pepper and omit it as well.
How can I keep the chicken from breaking?
Avoid stirring frequently while shallow frying the chicken in the oil. Turn the chicken carefully when the sides have become brown.
How can I store leftover chicken?
Any leftover Easy Sesame Chicken should be stored at the right temperature to avoid contamination. Store any leftover chicken in an airtight container and keep it in the refrigerator. The leftover chicken should be consumed within two days.
EXPERT TIPS
To cook the chicken faster, brine the chicken chunks in salty water for 30 minutes before you cook. This step will enhance the flavor and tenderize the meat.
This dish tastes great when eaten the following day, try this trick if you have the time and you will notice a great difference in taste. This allows the flavors to bloom in the chicken.
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Easy Crispy Sesame Chicken
Ingredients
Sauce Ingredients
- ½ tablespoon Cornstarch
- ¼ cup Soy Sauce
- 1 tablespoon Freshly grated ginger
- 2 cloves Minced garlic
- 1 tablespoon Rice vinegar
- 1 tablespoon Toasted sesame oil
- 3 tablespoons Brown sugar
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
Chicken Ingredients
- 1 lb. Boneless chicken thighs
- 1 large Egg
- 1 pinch Salt
- 1 pinch Pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Cooking Oil
Instructions
- To prepare the sauce, stir together the soysauce, water, brown sugar, sesame oil, fresh ginger, rice vinegar, mincedgarlic, cornstarch, and sesame seeds in a small bowl. Set aside the sauce.
- In a different large bowl, whisk together the egg, salt, pepper, and cornstarch.
- Cut the chicken into small 1-inch pieces and toss it into the egg and cornstarch mixture.
- In a large skillet, add the cooking oil and heat it over a medium flame. Once the skillet is hot, add the coated chicken and spread it out into a single layer over the surface of the skillet.
- Let the chicken cook undisturbed until it turns golden brown at the bottom.
- Once they turn golden brown, carefully flip the pieces and cook till the other side also turns golden brown. This step can take about 10 to 15 minutes depending on the size of the pan.
- Do not stir the chicken unnecessarily as this will break the egg coating from the surface of the chicken.
- Once the chicken is cooked, pour the sauce over the fried chicken chunks. Toss the chicken to coat in the sauce. Let it simmer for about 15 minutes as the sauce thickens.
- Gently stir until the sauce has completely thickened and then turn off the heat.
- 10. Sprinkle sesame seeds on the chicken and serve as desired.
Notes
I highly recommend pairing the sesame chicken with jasmine rice and steamed broccoli. It is a simple meal that is both satisfying and healthy. It is also a great option for meal prep.
Nutrition
