Here’s a classic Sesame Chicken recipe—crispy, sweet, and savory, perfect over rice 🍗🍚
Sesame Chicken
Ingredients (serves 4)
For the chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup cornstarch (or all-purpose flour)
- ½ tsp salt
- ½ tsp black pepper
- 2 eggs, beaten
- 3–4 tbsp vegetable oil, for frying
For the sauce:
- ¼ cup soy sauce
- ¼ cup honey (or brown sugar)
- 2 tbsp rice vinegar (or white vinegar)
- 1 tsp sesame oil
- 1–2 cloves garlic, minced
- 1 tsp grated ginger (optional)
- 1–2 tsp cornstarch mixed with 2 tbsp water (slurry, to thicken)
To garnish:
- 1–2 tbsp toasted sesame seeds
- Chopped green onions (optional)
Instructions
- Prep chicken
- Season chicken pieces with salt and pepper.
- Dip in beaten egg, then coat with cornstarch.
- Cook chicken
- Heat oil in a skillet or wok over medium-high heat.
- Fry chicken in batches 3–4 minutes per side until golden and cooked through. Remove and drain on paper towels.
- Make the sauce
- In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
- Bring to a simmer over medium heat.
- Stir in cornstarch slurry and cook 1–2 minutes until sauce thickens.
- Combine
- Toss fried chicken in the sauce until evenly coated.
- Serve
- Sprinkle with sesame seeds and chopped green onions.
- Serve hot over steamed rice or noodles.
Tips & Variations
- Oven-baked option: Bake breaded chicken at 400°F (200°C) for 20–25 minutes for a lighter version.
- Spicy version: Add ½–1 tsp chili flakes or sriracha to the sauce.
- Extra crispy: Double-dip chicken in egg → cornstarch → egg → cornstarch.
- Vegetables: Toss broccoli, bell peppers, or snap peas with the sauce for a stir-fry twist.
If you want, I can give a quick 20-minute sesame chicken stir-fry version that skips frying and is ready for weeknight dinners.
