I absolutely love chicken, and so does my family and I am always looking for ways to improve my chicken recipes. I had tried making sesame chicken before but it was not as good as this recipe so I gradually worked on improving my ingredients to balance the chicken flavor.
This 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
Why use this recipe?
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.
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.
The sesame chicken is way tastier than your go-to take out. The chicken is saucy and will leave you wanting more of it.
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.
Here is how you can make your own sesame chicken in under 30 minutes.
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EASY SESAME CHICKEN
½ tablespoon of cornstarch
¼ cup of soy sauce
1 tablespoon of freshly grated ginger
2 cloves of minced garlic
1 tablespoon of rice vinegar
1 tablespoon of toasted sesame oil
3 tablespoons of brown sugar
2 tablespoons of water
1 tablespoon of sesame seeds
1 lb. of boneless chicken thighs
1 pinch of salt
1 pinch of pepper
2 tablespoons of cornstarch
2 tablespoons of cooking oil
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.
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 they turn golden brown at the bottom.
Once they turn golden brown, carefully flip the pieces and cook till the other side also turns golden brown.
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 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.
Serve the chicken over a bed of rice and enjoy!