Name: Easy Sesame Chicken recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons water; ¼ teaspoon baking soda; ½ teaspoon salt; 1 large egg; ½ cup cornstarch; 1 teaspoon oil (for marinating); Oil for frying; ¼ cup ketchup; ¼ cup water; ¼ cup sugar; 2 tablespoons white vinegar; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 1 tablespoon water (for slurry); 1 tablespoon toasted sesame oil; 1 tablespoon sesame seeds

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If you’re a fan of Chinese takeout, chances are sesame chicken is one of your go-to dishes. With its crispy chicken bites coated in a sweet and tangy sesame sauce, it’s no wonder this dish has become a favorite for many.

But what if I told you that you could make easy sesame chicken at home in just 30 minutes? Yes, you read that right! This recipe is not only quick and simple but also tastes just like (if not better than) your favorite takeout spot. Let’s dive into how you can whip up this restaurant-quality dish in your own kitchen.

Why You’ll Love This Easy Sesame Chicken Recipe

Quick and Easy: This recipe takes only 30 minutes from start to finish, making it perfect for busy weeknights.
Crispy and Flavorful: The chicken is perfectly crispy, and the sauce strikes the ideal balance between sweet and tangy.
Customizable: You can adjust the sweetness, tanginess, or thickness of the sauce to suit your taste.
Healthier Option: By making it at home, you control the ingredients and avoid unnecessary additives often found in takeout.

Ingredients You’ll Need

For the Chicken:

1.5 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
2 tablespoons water
¼ teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup cornstarch
1 teaspoon oil (for marinating)
Oil for frying

For the Sesame Sauce:

¼ cup ketchup
¼ cup water
¼ cup sugar
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon cornstarch (for thickening)
1 tablespoon water (for slurry)
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds

Step-by-Step Instructions

1. Marinate the Chicken

The secret to juicy and flavorful chicken lies in the marinade. In a mixing bowl, combine the chicken pieces with water, baking soda, and salt. Mix until the water is absorbed, then add the egg and mix well to coat. Sprinkle the cornstarch over the chicken and toss until each piece is evenly coated. To prevent sticking, drizzle a teaspoon of oil over the chicken and mix again. Set aside while you prepare the sauce.

2. Prepare the Sesame Sauce

In a small bowl, whisk together ketchup, water, sugar, white vinegar, and soy sauce until smooth and well combined. This sweet and tangy mixture will serve as the base of your sesame sauce. Set it aside for later use.

3. Fry the Chicken

Heat oil in a deep pan or wok to 350°F (175°C). Carefully add the marinated chicken pieces to the hot oil in batches, ensuring you don’t overcrowd the pan. Fry each batch for about 4–5 minutes or until the chicken turns golden brown and crispy. Remove the chicken using a slotted spoon and drain on paper towels to remove excess oil.

4. Combine and Serve

In a clean pan or wok, pour in the prepared sesame sauce and bring it to a simmer over medium heat. To thicken the sauce, mix cornstarch with a tablespoon of water to create a slurry, then stir it into the simmering sauce. Cook for a minute or two until the sauce thickens to your desired consistency.

Add the fried chicken pieces to the pan and toss them in the sauce until evenly coated. Drizzle with toasted sesame oil and sprinkle with sesame seeds for that classic sesame chicken finish. Serve immediately over steamed rice or alongside your favorite side dishes like stir-fried vegetables or noodles.

Tips for Perfect Sesame Chicken

Use Chicken Thighs: Boneless, skinless chicken thighs are juicier and more flavorful than chicken breasts, making them ideal for this recipe.
Maintain Oil Temperature: Keep the frying oil at 350°F (175°C) for best results. If the oil is too cool, the chicken will absorb excess oil and become soggy; if it’s too hot, the coating may burn before the chicken cooks through.
Adjust Sauce Thickness: If you prefer a thicker sauce, add more cornstarch slurry; for a thinner sauce, use less slurry or add a splash of water to dilute it.
Toast Your Sesame Seeds: Toasting sesame seeds enhances their nutty flavor and adds an extra layer of aroma to your dish.

FAQs

Q: Can I use chicken breasts instead of thighs?

A: Absolutely! While thighs are juicier and more forgiving during cooking, you can substitute them with boneless, skinless chicken breasts if preferred. Just be careful not to overcook them to avoid dryness.

Q: Can I bake the chicken instead of frying?

A: Yes! For a healthier alternative, you can bake the coated chicken pieces in a preheated oven at 400°F (200°C) on a greased baking sheet for about 20–25 minutes or until crispy and cooked through. Flip halfway through for even cooking.

Q: How do I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or stovetop to maintain crispiness rather than a microwave, which may make the chicken soggy.

Q: Can I make this dish gluten-free?

A: Yes! Simply replace soy sauce with gluten-free tamari or coconut aminos, and ensure your cornstarch is labeled gluten-free.

Final Thoughts

This easy sesame chicken recipe proves that you don’t need to order takeout to enjoy restaurant-quality Chinese-American cuisine at home. With its crispy texture, bold flavors, and quick preparation time, it’s bound to become a family favorite in no time! Whether you’re cooking for yourself or hosting a dinner party, this dish is sure to impress everyone at the table.

So why wait? Grab your ingredients and give this recipe a try tonight—you’ll wonder why you ever settled for takeout in the first place!

Happy cooking!

Easy Sesame Chicken recipe

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This easy sesame chicken tastes just like, if not better than takeout! The chicken is crispy, and the sauce is sweet with a slight tang. It’s actually very easy to make and takes only 30 minutes! Now you can make one of the most popular Chinese takeout dishes right in your home kitchen.

Author: Sarah Tag
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Deep Frying
Cuisine: Chinese-American

Instructions

Marinate the Chicken:

In a mixing bowl, combine the chicken pieces with water, baking soda, and salt. Mix until the water is absorbed.

Add the egg and mix until well coated.

Sprinkle the cornstarch over the chicken and mix until each piece is evenly coated.

Drizzle the teaspoon of oil over the chicken and mix to prevent sticking. Set aside.

Prepare the Sesame Sauce:

In a bowl, whisk together ketchup, water, sugar, white vinegar, and soy sauce until well combined. Set aside.

Fry the Chicken:

Heat oil in a deep pan or wok to 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil, frying in batches to avoid overcrowding.

Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

Combine and Serve:

In a clean pan or wok, pour in the prepared sesame sauce and bring to a simmer over medium heat.

In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.

Once the sauce is simmering, stir in the cornstarch slurry and cook until the sauce thickens.

Add the fried chicken pieces to the sauce, tossing to coat evenly.

Drizzle with toasted sesame oil and sprinkle with sesame seeds. Toss briefly to combine.

Serve immediately over steamed rice or with your preferred side dishes.

Notes

Chicken: Using boneless, skinless chicken thighs ensures juicier and more flavorful pieces compared to chicken breasts.

Frying: Maintain the oil temperature at 350°F (175°C) for optimal frying results. Overcrowding the pan can lower the oil temperature, resulting in less crispy chicken.

Sauce Consistency: Adjust the thickness of the sauce by varying the amount of cornstarch slurry added. For a thicker sauce, add more slurry; for a thinner sauce, use less.