why make this recipe
Easy Sesame Chicken is a delightful dish that brings the flavors of Asian cuisine right to your kitchen. It’s a quick and easy recipe that you can whip up in under an hour, making it perfect for busy weeknights or a fun dinner with family and friends. The combination of tender, crispy chicken and a sweet, tangy sauce is sure to please everyone’s taste buds. Plus, you can customize the recipe by serving it with rice or veggies for a complete meal.
how to make Easy Sesame Chicken
Ingredients:
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
- ¼ cup water
- ½ teaspoon Kosher salt (if using fine salt, use a little less)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- Toasted sesame seeds (for garnish)
- ½ cup ketchup
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce (light sodium)
- ½ teaspoon dark soy sauce (optional for a darker color)
- 1 stalk green onion (cut into thin slices, greens and whites separated)
- Oil (as needed for cooking and frying)
Directions:
Marinate the chicken thighs: In a large mixing bowl, combine the chicken thighs, water, baking soda, and salt. Mix vigorously until the chicken absorbs most of the water. Next, add the eggs and mix well. Add the cornstarch and combine until there are no dry spots. Finish by adding the oil and mix evenly.
Heat the oil: In a wok or deep pan, add about 2 to 3 inches of oil and heat it to 375°F.
Prepare the sauce: While the oil heats, mix the ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce in a bowl. Set aside.
Fry the chicken: Once the oil is hot, carefully place the marinated chicken pieces in the oil one at a time, avoiding overcrowding. Fry for about 4 to 5 minutes, then let them drain for 2 to 3 minutes. Stir occasionally to avoid sticking.
Second fry: Ensure the oil is back at 375°F and fry the chicken again for another 5 to 6 minutes, or until golden brown. Remove and let the pieces drain on paper towels or a rack.
Make the sauce: In a wok or large pan over medium heat, add a small amount of oil. Stir-fry the white parts of the sliced green onions for 10 to 15 seconds. Pour in the sauce and increase the heat. Stir frequently until the sauce thickens and bubbles.
Toss the chicken and serve: Once the sauce is thick and glossy, add the fried chicken pieces and stir until well coated. Serve right away with white rice or fried rice, and garnish with sesame seeds and green onion tops if desired. Enjoy!
how to serve Easy Sesame Chicken
Easy Sesame Chicken is best enjoyed hot and fresh. Serve it over a bed of fluffy white rice or alongside flavorful fried rice for a complete meal. You can also add steamed vegetables like broccoli or snap peas to make it even healthier. Garnish with a sprinkle of sesame seeds and sliced green onions for an attractive presentation.
how to store Easy Sesame Chicken
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep the chicken crispy, it’s best to store the chicken separated from the sauce. You can reheat it in the oven or on the stovetop to regain its crunchiness.
tips to make Easy Sesame Chicken
- Make sure the oil is at the right temperature (375°F) before frying to ensure crispy chicken.
- For extra flavor, marinate the chicken for a few hours or overnight if you have time.
- Use a thermometer to check the oil; if it’s too hot, the chicken will burn, and if it’s not hot enough, the chicken will absorb too much oil.
- Feel free to adjust the level of sweetness in the sauce by adding more or less sugar according to your taste.
variation
You can easily make this recipe gluten-free by using tamari or coconut aminos in place of soy sauce. For a spicy twist, add some red pepper flakes to the sauce or toss in some diced peppers while stir-frying the chicken.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes, chicken breast can be used, but thighs tend to be juicier and more flavorful.
Q: Can I make this recipe ahead of time?
A: You can prepare the sauce and marinate the chicken ahead of time. Just fry the chicken and toss it in the sauce when you’re ready to serve.
Q: Can I bake the chicken instead of frying it?
A: Yes, you can bake the marinated chicken pieces in a preheated oven at 400°F for about 20-25 minutes, turning halfway through, until they are cooked through and slightly crispy.
Easy Sesame Chicken
A delightful dish featuring tender, crispy chicken in a sweet and tangy sauce, perfect for busy weeknights.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
- ¼ cup water
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil)
- Toasted sesame seeds (for garnish)
- ½ cup ketchup
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce (light sodium)
- ½ teaspoon dark soy sauce (optional)
- 1 stalk green onion (cut into thin slices, greens and whites separated)
- Oil (as needed for cooking and frying)
Instructions
- Marinate the chicken thighs: In a large mixing bowl, combine the chicken thighs, water, baking soda, and salt. Mix vigorously until the chicken absorbs most of the water. Add the eggs and mix well. Add the cornstarch and combine until there are no dry spots. Finish by adding the oil and mix evenly.
- Heat the oil: In a wok or deep pan, add about 2 to 3 inches of oil and heat it to 375°F.
- Prepare the sauce: While the oil heats, mix the ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce in a bowl. Set aside.
- Fry the chicken: Once the oil is hot, carefully place the marinated chicken pieces in the oil one at a time, avoiding overcrowding. Fry for about 4 to 5 minutes, then let them drain for 2 to 3 minutes. Stir occasionally to avoid sticking.
- Second fry: Ensure the oil is back at 375°F and fry the chicken again for another 5 to 6 minutes, or until golden brown. Remove and let the pieces drain on paper towels or a rack.
- Make the sauce: In a wok or large pan over medium heat, add a small amount of oil. Stir-fry the white parts of the sliced green onions for 10 to 15 seconds. Pour in the sauce and increase the heat. Stir frequently until the sauce thickens and bubbles.
- Toss the chicken and serve: Once the sauce is thick and glossy, add the fried chicken pieces and stir until well coated. Serve right away with white rice or fried rice, and garnish with sesame seeds and green onion tops if desired.
Notes
For a spicy twist, add red pepper flakes to the sauce or stir-fry with diced peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 220mg
Keywords: sesame chicken, Asian cuisine, quick dinner