Can I use other cuts of chicken to make sesame chicken?

Yes you can. You can use chicken thighs that have been deboned or other cuts that are boneless.

Is this recipe gluten-free?

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.

Can I use flour instead of cornstarch?

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.

Can I add vegetables to sesame chicken?

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.

Sesame Chicken

Name: Sesame Chicken
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Chinese
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); 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

Sesame Chicken

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5 from 1 review

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!

Author: Caroline Phelps
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

Ingredients

Units Scale

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

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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

Find it online: https://pickledplum.com/sesame-chicken-recipe/