Sesame Chicken

We have Asian food at least once a week, some of our favorites include lemon chicken, sweet and sour chicken, and lettuce wraps. Sesame chicken is another one I make regularly, that delicious sauce just can’t be beat!
This is one of those copycat recipes for honey sesame chicken – you know, the battered crispy chicken tossed in a sweet and tangy sauce that’s found at places like P.F. Changs and Panda Express? I have to say, I think this homemade version is even better than what I’ve had in restaurants. My kids most definitely agree.

How do you make sesame chicken?
This recipe starts with pieces of chicken breast that are coated in eggs, flour and cornstarch. The chicken is fried to golden brown crispy perfection, then tossed in a delectable sesame sauce.

What is sesame chicken made out of?
While I typically use chicken breasts for this recipe, I’ve also made it with chicken thighs which also works well. The sauce is a combination of honey, ketchup, soy sauce, garlic and sesame oil and takes just minutes to put together. Sometimes I even make the sauce a day or two in advance, then store it in the fridge until we’re ready to eat.

Sesame Chicken
This was so delicious! The flavors were incredible. Way better than take out. Thank you Beth for such an easy and delicious recipe.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 25 mins

Ingredients

Chicken

    1 pinch each salt and pepper
    2 Tbsp cornstarch
    1 large egg
    2 Tbsp cooking oil
    1 lb boneless skinless chicken thighs

Sauce

    1 Tbsp toasted sesame oil
    2 Tbsp water
    1/4 cup soy sauce 
    1 tsp grated fresh ginger
    1 Tbsp rice vinegar
    3 Tbsp brown sugar
    1/2 Tbsp cornstarch
    1 Tbsp sesame seeds
    2 cloves garlic, minced

For Serving

    2 whole green onions
    4 cups cooked jasmine rice

Instructions

1. First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
2. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
3. Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.
4. Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
5. Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
6. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

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