Get ready to transform your dinner routine with Sesame Chicken. This recipe is a staple in my home when I'm craving something that hits all the right notes—savory, sweet, and just a little tangy. My first attempt at this was on a particularly busy weeknight, and it quickly became a favorite because it's not only easy but also incredibly satisfying.
This version includes tender chicken with a flavorful sesame sauce that’s hard to resist. Perfectly suited for either a family meal or even a casual dinner party, this dish pairs well with rice making it complete and balanced. Let's dive into creating this delightful dish!
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Why You’ll Love This Recipe
- Quick & Easy: Perfect for weeknights, this recipe comes together in under 30 minutes without complicated steps.
- Family-Friendly: The sweet and tangy sauce is a hit with both kids and adults alike.
- Restaurant Taste at Home: Get that takeout flavor without leaving your house—or your budget.
- Make It Ahead: Perfect for meal prepping, just reheat when you're ready to eat.
- Customizable Flavor: Easy to adjust the sweetness or tang to your preference.
Ingredients You'll Need
- Boneless, Skinless Chicken Thighs – 2 pounds, trimmed and cut into 1-inch pieces for tender bites.
- Water – ¼ cup, used to marinate the chicken and keep it moist.
- Kosher Salt – ½ teaspoon, enhances the meat's natural flavors.
- Baking Soda – ½ teaspoon, tenderizes the chicken as it marinates.
- Eggs – 2 large, binding agent for the coating.
- Cornstarch – ½ cup, creates a crispy coating when fried.
- Neutral Oil – 1 tablespoon, aids in even frying and adds no extra flavor.
- Toasted Sesame Seeds – For garnish, adds a nutty finish to the dish.
- Ketchup – ½ cup, base for the sauce providing sweetness and color.
- Water – ½ cup, thins out the sauce to the right consistency.
- Granulated Sugar – ½ cup, sweetens the sauce to balance the tang.
- White Vinegar – 2 tablespoons, adds tanginess to the sauce.
- Cornstarch – 1 tablespoon, thickens the sauce for a glossy finish.
- Soy Sauce (Light Sodium) – 1 tablespoon, brings umami depth to the sauce.
- Dark Soy Sauce – ½ teaspoon (optional), enriches color and flavor.
- Green Onion – 1 stalk, cut into thin slices for a fresh garnish.
- Oil for Cooking and Frying – Used as needed, ensures chicken is perfectly crispy.
How to Make Sesame Chicken
Step 1: Marinate the Chicken
In a bowl, combine chicken thighs, water, baking soda, and salt. Mix until the liquid is absorbed, then add eggs and cornstarch. Stir until well combined, then finish with neutral oil and mix.
Step 2: Heat the Oil
Pour 2-3 inches of oil into a wok or pot and heat to 375°F. This temperature ensures a crispy crust.
Step 3: Prepare the Sauce
In a small bowl, mix ketchup, water, sugar, vinegar, cornstarch, and both soy sauces. Set this sauce aside for later use.
Step 4: Fry the Chicken
Add marinated chicken pieces to the hot oil in batches. Fry each batch for 4-5 minutes before draining and frying again for 5-6 minutes until golden brown.
Step 5: Make the Sauce
In a separate pan, heat a bit of oil and stir-fry the white parts of the green onions. Add the sauce mixture and stir frequently, allowing it to thicken over medium heat.
Step 6: Toss and Serve
Transfer the fried chicken to the pan with the sauce and toss until well coated. Serve immediately with rice, garnished with sesame seeds and green onion greens.
Pro Tips from My Kitchen
✓ Double Fry Method – Frying the chicken twice gives it an extra-crispy texture without being greasy. Don't skip this step for authentic results.
✓ Temperature Control – Keep an eye on the oil temperature to make sure it stays at 375°F for consistent crispiness.
✓ Sauce Consistency – Watch as the sauce thickens. If it's too thick, add a splash of water to reach the desired consistency.
✓ Garnish Generously – Don't hold back on those sesame seeds and green onions; they add both texture and flavor.
✓ Customize Spice – For a spicier variation, add some chili flakes or sriracha to the sauce.
What Makes This Recipe Work
- The method of using two types of soy sauce adds layers of flavor that balance sweetness and umami, giving the dish depth without overwhelming the palate.
- Frying the chicken twice ensures a crispy exterior that holds up well when tossed in the sauce, providing a contrast in texture with the tender meat inside.
- The combination of sugar and vinegar in the sauce creates a balanced sweet-and-sour flavor profile that coats each bite beautifully.
Frequently Asked Questions About Sesame Chicken
Absolutely. Chicken breast can be used, just make sure it's cut into similar-sized pieces for even cooking. Although it might be slightly less juicy, it will still taste great.
The chicken is done when it's a rich golden brown and crunchy on the outside. Test one piece by cutting it in half to ensure there’s no pink inside.
Yes, you can prepare the chicken and sauce separately ahead of time. Store them separately in the fridge and combine them when ready to eat. Reheat over medium heat until hot.
Ensure that your oil stays at 375°F when frying. If the temperature drops, the chicken will absorb more oil, leading to a soggy texture. Also, make sure not to overcrowd the pan, which can lower the oil temperature.
This dish pairs wonderfully with steamed jasmine rice or over a bed of warm noodles. For a balanced meal, add a side of stir-fried vegetables like broccoli or bell peppers.
Sesame Chicken Recipe
Ingredients
- 2 pounds Boneless, Skinless Chicken Thighs, trimmed and cut into 1-inch pieces
- ¼ cup Water, used to marinate the chicken
- ½ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 2 large Eggs, binding agent for the coating
- ½ cup Cornstarch, for crispy coating
- 1 tablespoon Neutral Oil, for frying
- 1 tablespoon Oil for Cooking and Frying
- ½ cup Ketchup, for sweetness and color
- ½ cup Water, to thin out the sauce
- ½ cup Granulated Sugar, to sweeten the sauce
- 2 tablespoons White Vinegar, adds tanginess
- 1 tablespoon Cornstarch, to thicken the sauce
- 1 tablespoon Soy Sauce (Light Sodium), for umami depth
- ½ teaspoon Dark Soy Sauce (optional), enriches flavor
- 1 stalk Green Onion, cut into thin slices For fresh garnish
- to taste none Toasted Sesame Seeds Adds a nutty finish
Instructions
- In a bowl, combine chicken thighs, water, baking soda, and salt. Mix until the liquid is absorbed, then add eggs and cornstarch. Stir until well combined, then finish with neutral oil and mix.
- Pour 2-3 inches of oil into a wok or pot and heat to 375°F. This temperature ensures a crispy crust.
- In a small bowl, mix ketchup, water, sugar, vinegar, cornstarch, and both soy sauces. Set this sauce aside for later use.
- Add marinated chicken pieces to the hot oil in batches. Fry each batch for 4-5 minutes before draining and frying again for 5-6 minutes until golden brown.
- In a separate pan, heat a bit of oil and stir-fry the white parts of the green onions. Add the sauce mixture and stir frequently, allowing it to thicken over medium heat.
- Transfer the fried chicken to the pan with the sauce and toss until well coated. Serve immediately with rice, garnished with sesame seeds and green onion greens.
Notes
- Double fry the chicken for extra crispiness.
- Monitor oil temperature to achieve the best texture.
- Customize the sauce for spice by adding chili flakes or sriracha.
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