Craving delicious asian chicken recipes for dinner? Look no further! This homemade sesame chicken recipe delivers incredible flavors right to your kitchen. Forget about takeout; you can easily create this classic dish, brimming with savory and sweet notes, in under 30 minutes.
Research suggests that cooking at home can lead to a healthier diet with less sodium, calories, and unhealthy fats compared to restaurant meals.
Get ready for an amazing weeknight meal that will quickly become a family favorite.
Why You’ll Love This Sesame Chicken Recipe
- Irresistible Flavor: This dish balances sweet, savory, and umami notes perfectly, making every bite a delight.
- Faster and Healthier: Skip the long wait and excess oil of takeout. This homemade version is quicker and uses fresh ingredients.
- Perfect Weeknight Meal: It comes together in less than 30 minutes, ideal for busy evenings.
- Customizable: Easily adjust the sweetness or spice level to match your family’s preferences.
- Kid-Friendly & Crowd-Pleasing: Even picky eaters love the crispy chicken and delicious sticky sauce.
Ingredients
Making this flavorful asian chicken recipe starts with fresh ingredients. You’ll use common pantry staples to build layers of taste.
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- ½ cup cornstarch, for crispiness
- 1 large egg, lightly beaten, for coating
- 2-3 cups cooking oil (vegetable, canola, or peanut), for frying
- For the Marinade:
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- ¼ tsp white pepper
- For the Sesame Sauce:
- ¼ cup soy sauce (low-sodium preferred)
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (cornstarch slurry)
- For Garnish:
- 1 tbsp toasted sesame seeds
- 2 green onions, chopped
Notes & Substitutions
- Chicken: Boneless, skinless chicken thighs offer a juicier result, while breasts are leaner.
- Soy Sauce: Choose regular or low-sodium soy sauce based on your dietary needs. For gluten-free, use tamari.
- Sweetener: Honey, brown sugar, or maple syrup all work well in the sauce. Adjust to your sweetness preference.
- Vinegar: Rice vinegar is traditional, but apple cider vinegar can be a suitable substitute in a pinch.
- Oil: Any neutral cooking oil like vegetable, canola, or peanut oil is perfect for frying.
- Spice: Add a pinch of red chili flakes to the sauce for a bit of heat.
- Gluten-Free: Substitute tamari for soy sauce in both the marinade and the sauce to make this dish gluten-free.
Equipment
You don’t need fancy tools to make this fantastic sesame chicken! Gather these basic kitchen items.
- Cutting board and sharp knife
- Two large mixing bowls
- Large skillet, cast iron pan, or wok
- Whisk for mixing the sauce
- Measuring cups and spoons
- Slotted spoon or spider
- Wire rack with paper towels
Instructions
Creating this delightful asian chicken recipe is simpler than you think. Follow these straightforward steps for a perfect meal.
- Prepare the Chicken: Cut the chicken into uniform 1-inch bite-sized pieces. In a large bowl, combine chicken with soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and white pepper. Toss well and let it marinate for at least 10 minutes, or up to 30 minutes in the refrigerator. After marinating, add the beaten egg to the chicken and toss to coat. Then, add the cornstarch and toss until each piece is evenly coated.
- Cook the Chicken: Heat 2-3 cups of cooking oil in a large skillet or wok over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary, frying for 3-5 minutes per batch, until the chicken is golden brown and cooked through. Use a slotted spoon or spider to remove the cooked chicken and place it on a wire rack lined with paper towels to drain excess oil.
- Make the Sesame Sauce: While the chicken cooks, prepare the sauce. In a medium bowl, whisk together soy sauce, honey (or sugar), rice vinegar, and sesame oil. In a separate small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Whisk this slurry into the main sauce mixture.
- Combine and Serve: Once all the chicken is cooked, drain most of the oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Pour the prepared sesame sauce into the skillet. Bring the sauce to a gentle simmer, stirring constantly, until it begins to thicken, about 1-2 minutes. Add the crispy cooked chicken back into the skillet. Toss the chicken gently to coat each piece evenly with the sticky, rich sauce. Cook for another minute, allowing the chicken to fully absorb the flavors. Remove from heat immediately. Garnish generously with toasted sesame seeds and chopped green onions. Serve hot and enjoy this incredible homemade asian chicken recipe!
Pro Tips & Troubleshooting
- Crispy Chicken Secrets: Don’t overcrowd the pan when frying; this lowers the oil temperature and steams the chicken instead of crisping it. For extra crispiness, try double-frying the chicken: fry once until lightly golden, remove, then fry again briefly at a higher temperature. Ensure your oil is hot enough, around 350-375°F.
- Perfect Sauce Consistency: Adjust the cornstarch slurry amount. If the sauce is too thin, mix a bit more slurry and whisk it in while simmering. If it’s too thick, add a tablespoon of water or broth. Simmer gently until you achieve your desired, glossy texture.
- Preventing Sogginess: For the best texture, add the sauce to the chicken just before serving. The longer the chicken sits in the sauce, the softer its crispy coating will become. Serve immediately after tossing.
- Flavor Boosts: Always use freshly grated ginger and minced garlic for the most vibrant flavors. Adjust the balance of honey or sriracha to suit your preference for sweet or spicy.
Serving, Storage, & Variations
- Serving Suggestions: This delightful sesame chicken is fantastic served over a bed of fluffy steamed white rice to soak up all that delicious sauce. You can also pair it with stir-fried noodles or a side of steamed vegetables like tender broccoli florets, crisp snap peas, or vibrant bok choy for a complete meal.
- Storage Instructions: If you have any leftovers, store them in an airtight container in the refrigerator within two hours of cooking. They will stay fresh for up to 3-4 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to loosen the sauce and help maintain texture.
- Make Ahead / Freezer Tips: You can prepare the sesame sauce in advance and store it in the refrigerator for up to 3 days. When ready to cook, simply fry the chicken and warm the sauce. While you can freeze cooked chicken, it might lose some of its crispiness. Freeze the cooked chicken and sauce separately in airtight containers for best results.
- Variations:
- Spicy Sesame Chicken: Stir in 1-2 teaspoons of sriracha or chili garlic sauce to the sesame sauce for a fiery kick.
- Vegetable Add-ins: Enhance the meal by tossing in colorful bell peppers, tender snap peas, or sliced carrots during the last few minutes of simmering the sauce.
- Different Proteins: This versatile sauce works wonderfully with other proteins. Try it with pan-fried shrimp, crispy baked tofu, or even sliced pork tenderloin.
Nutrition
Homemade sesame chicken offers a more controlled and often healthier alternative to restaurant versions.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 450-550 kcal |
| Protein | 30-35 g |
| Fat | 25-35 g |
| Saturated Fat | 4-6 g |
| Carbohydrates | 30-40 g |
| Sugars | 15-20 g |
| Sodium | 800-1000 mg |
Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods. This is for informational purposes only and not medical advice.
FAQ
- Can I bake or air fry the chicken instead of frying? Yes, you can! For a healthier option, coat the chicken and bake at 400°F (200°C) for 15-20 minutes, or air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
- How long does sesame chicken last in the fridge? When stored properly in an airtight container, your homemade sesame chicken will last for 3-4 days in the refrigerator.
- What kind of sesame oil should I use for this Asian chicken recipe? Always use toasted sesame oil for its rich, nutty flavor. Untoasted sesame oil has a milder taste and is less commonly used in finishing sauces.
- Why is my sauce too thin or too thick? The consistency depends on the cornstarch slurry. If it’s too thin, whisk in a bit more slurry; if too thick, add a tablespoon of water or broth.
- Can I make it vegetarian? Absolutely! Substitute the chicken with firm or extra-firm tofu, pressed and cubed, then proceed with the same coating and cooking steps.
Conclusion
This easy sesame chicken recipe brings the vibrant flavors of Asian cuisine right to your dinner table with minimal effort. It’s a truly delicious and satisfying meal that proves homemade can easily beat takeout. We encourage you to try this fantastic recipe and experience the joy of cooking a quick, flavorful dish. Don’t forget to share your creations with us! Explore our other delightful asian chicken recipes for more culinary inspiration.
Easy Sesame Chicken: A Delicious Asian Chicken Recipe
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