Easy Sesame Chicken

It’s been almost five years to the day since I first posted this Easy Sesame Chicken, and I felt it was about time for me to pay it a visit. I’ve learned a lot since 2013, like a lot a lot, so I tweaked this classic recipe to make it even better and solve some of the issues that readers have encountered over the years.
This Easy Sesame Chicken is seriously so easy that you’ll be tempted to toss those take out menus. The delicious sauce takes only a few ingredients, all of which you can keep on hand indefinitely (keep your ginger in the freezer). You know, just incase you need some sesame chicken like, now. Oh, and this take-out fake-out sesame chicken works great for your weekly meal prep, too!

So what did I change to make this recipe better? First, I doubled the sauce because the reviews almost unanimously agreed that it needed to be more saucy. Second, I rebalanced the flavors in the sauce. They’re the same ingredients, just a little more in balance. And lastly, I reduced the cornstarch in the sauce so that the texture of the finished sauce is a bit more smooth and doesn’t seize up quite as much.

Easy Sesame Chicken
I tried this. It was delicious I didn’t use the sesame oil.I substitute apple cider vinegar for rice vinegar.

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

 Ingredients

for the chicken:

•     1 lb boneless skinless chicken thighs cut into bite size pieces
•     1/2 teaspoon salt
•     3 tablespoons cornstarch
•     1 large egg
•     2 tablespoons olive oil divided
•     1/4 teaspoon black pepper

for the sauce:

•     1/2 cup low-sodium soy sauce
•     1 tablespoon cornstarch
•     3/4 teaspoon sesame oil
•     2 tablespoons rice or apple cider vinegar
•     1 teaspoon minced garlic
•     3 tablespoons packed brown sugar
•     1/4 teaspoon ground ginger
•     1/2 cup of water or chicken stock
•     2 teaspoons sesame seeds

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 tablespoons 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.

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