20 minutes is all you need to make this better than takeout Chinese sesame chicken. This crispy chicken is tossed in a gooey tangy and sweet sauce. This recipe makes enough for four and is very kid friendly!
This is an easy take on the popular sesame chicken we’ve all come to love so much. It’s a healthier version because no deep frying is involved. Instead, the chicken is fried in a skillet and still results in a crispy exterior that’s just as delicious as the original version!
The sauce is also less sweet and on the tangier side, with some lovely nuttiness.
Table of contents
What Is Sesame Chicken?
Sesame chicken typically consists of bite-sized pieces of chicken that have been battered and deep fried until crispy. The chicken is then coated in a savory, tangy, and sweet sauce made of chicken broth, rice vinegar, honey, soy sauce, and sesame oil, and sprinkled with sesame seeds for extra nuttiness. The dish is similar to General Tso chicken but usually sweeter and without any heat.
Sesame Chicken Ingredients
Scroll all the way down to the recipe card to get the full recipe.
- Chicken: Since chicken breasts are the star of this dish, I like to use the best chicken I can find. I recommend buying chicken with a label that says Certified Humane. Not only is the chicken healthier for you and your family, it also tastes much better and fresher. And you will also be contributing to their wellness and helping the planet overall. It’s easier to find Certified Humane chickens online from place like Thrive Market, D’artagnan, and Fresh Direct.
- Egg: Again, I recommend looking for the healthiest eggs you can find since they simply taste much better. Our favorite brand is Vital Farms.
- Cornstarch: Cornstarch is used to give the sauce that famous gooey texture we have come to associate with Chinese cuisine.
- Vegetable oil: You will need 3 tablespoons of vegetable oil, or other neutral oil, to fried the chicken.
- Green onions: Green onions add a pop of color and a nice refreshing crunch. Feel free to use more!
- Sesame seeds: Sesame seeds give this chicken stir fry a nutty taste and is used as a topping.
- Sauce: A mix of shaoxing wine, chicken broth, rice vinegar, honey, soy sauce, ketchup, and sesame oil.
How To Make Sesame Chicken
- Start by prepping and measuring all of your ingredients.
- Grab two bowls and put the egg in one and the cornstarch in the other.
- Dip the chicken in egg first, and then the cornstarch.
- Add the oil to a wok or deep skillet, and when the oil is hot, add the chicken. Fry the chicken for 6 to 8 minutes, until it’s cooked through.
- While the chicken is cooking, make the sauce by combining all the ingredients in a pot and bringing it to a boil.
- Add the sauce to the chicken and toss to coat the pieces evenly.
- Transfer the sesame chicken to a plate and top with sesame seeds and scallions. Enjoy!
Tips and Tricks
- Slice your chicken into equal bite size pieces. By doing so every piece will take the same amount of time to cook.
- Make sure every piece of chicken is well coated with cornstarch as this is what will give it a crispy texture.
- To make the chicken more savory, add a little more vinegar and soy sauce, or a little salt. To make it sweeter, add
more honey. And, finally, if you would like to give it more heat, add some chopped dried chilis or drizzle a little
chili oil on top. - For a nuttier taste, toat the sesame seeds in a pan over low heat for a couple of minutes. Keep an eye on them as they can burn quickly!
Storage
If you have made the sesame chicken and wish to save it for later, let it cool to room temperature first. Then, transfer the chicken to a storage container and refrigerate it for up to 3 days.
Or, you can add all the ingredients for the sauce in a jar and keep it in the fridge until you are ready to start cooking. I do not recommend cooking the sauce ahead of time as it will lose its gooey texture.
Unfortunately, sesame chicken cannot be frozen.
Frequently Asked Questions
Yes you can. You can use chicken thighs that have been deboned or other cuts that are boneless.
You will be happy to know that cornstarch is 100% gluten-free. However, since there is soy sauce in this recipe, you will have to use tamari or liquid aminos to make this dish completely gluten-free.
You can but all-purpose flour won’t give the light and crispy texture that cornstarch will. Self rising flour is better as it contains baking soda which will make the outside of the chicken more light and airy. Or, you can use potato starch or rice flour.
Yes you can. Vegetables like onions and bell peppers pair beautifully with sesame chicken. I recommend cooking the vegetables separately, in another skillet with a little oil, salt, and pepper, and add them to the dish at the very last second, right before serving.
What To Serve With Sesame Chicken
Sesame chicken is one of those dishes that tastes so good it can be served on its own with just a side of white rice. But if you are like me and enjoy serving more than just one dish at dinnertime, here are some of my favorites that are also very easy to make:
- Chinese eggplant with garlic sauce
- Bok choy with garlic and oyster sauce
- Smacked cucumber with chili oil
- Singapore chow mei fun
- Egg fried rice
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Sesame Chicken
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 to 4 1x
- Category: Poultry
- Method: Stove top
- Cuisine: Chinese
- Diet: Low Lactose
Description
20 minutes is all you need to make this delicious and healthier Chinese sesame chicken. Plus, it beats take out any day and costs less to make!
Ingredients
- 1 pound organic chicken, cut into small chunks
- 1 large egg, whisked
- 3/4 cup cornstarch
- 3 tablespoons vegetable oil
- 2 stalks green onions, finely chopped (optional)
Sauce
- 1 tablespoon shaoxing wine or dry sherry
- 1/2 cup chicken broth
- 1 tablespoon rice vinegar
- 4 tablespoons raw organic honey
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Place egg and cornstarch in two separate bowls, large enough for dipping.
- Take a few pieces of chicken and dip them in egg. Add them to the cornstarch, toss well and set aside on a plate. Repeat until all the chicken pieces are coated.
- In a wok or deep skillet over medium high heat, add the vegetable oil and test the temperature of the oil by sprinkling a little corn starch. When the oil is hot – the cornstarch should bubble – add the chicken. Make sure not to overcrowd the pan as this will bring down the temperature of the oil. Do it in separate batches if necessary.
- Cook for 6 to 8 minutes, or until the chicken is cooked through. Flip the chicken halfway through. Turn the heat off and set aside.
- In a separate pan, add all the ingredients for the sauce and bring to a boil.
- Stir constantly until the sauce bubbles and thickens – about 1 minute. Turn the heat off.
- Add the sauce to the chicken and toss well until the chicken pieces are evenly coated.
- Transfer to a plate and top with sesame seeds and green onions. Serve immediately.
Notes
Save the leftover sesame chicken in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 338
- Sugar: 19g
- Sodium: 499mg
- Fat: 14g
- Saturated Fat: 3.4g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 20.7g
- Fiber: 0.4g
- Protein: 28.4g
- Cholesterol: 135.1mg
Questions and Reviews
Tried this Sesame Chicken tonight. I didn’t have any sherry, so did without as you assured us we could, and it was absolutely delicioius. I also didn’t have any rice, so I used Lo Mein noodles instead. They were good, too, but I’m betting rice would have been better. Next time!
You’re making me into a pretty good cook! 🙂
Thank you so much Wren! I like virgin rice because the sesame chicken already has so much flavor it doesn’t need anything else. But I’ll also never say no to a bowl of lo mein, I love that stuff!
Can I use Marsala cooking wine if I don’t have dry sherry?
Hi Steff, marsala wine might be too sweet, I would just skip the dry sherry instead. It will still taste really good 🙂
This looks scrumptious! I can’t wait to try it. Yours in one of my favorite food “places” to visit.