Sesame chicken is a tasty dish featuring crispy chicken pieces coated in a sweet and tangy sauce, topped with crunchy sesame seeds. It’s a go-to for a yummy meal that brightens up any dinner!
I love making sesame chicken when I crave something comforting yet exciting. Pair it with rice or veggies for a complete meal that always gets a thumbs up! 🌟
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken thighs adds tenderness and flavor, but chicken breasts work well too. If you need a vegetarian option, try tofu instead! Just press it to remove excess moisture before frying.
Flour & Cornstarch: These create a crispy coating on the chicken. If you’re gluten-free, you can use gluten-free flour or a mix of almond flour and cornstarch. I’ll share a tip later for achieving the best crunch!
Eggs: The eggs help the coating stick. If you want an egg-free option, try using a mixture of ground flaxseed and water, or a bit of milk or plant milk to dip the chicken.
Sauce Ingredients: Soy sauce gives that salty kick. If you’re avoiding soy, coconut aminos is a great alternative. Honey adds sweetness, but feel free to use maple syrup or agave for vegan alternatives.
How Can I Get the Chicken Extra Crispy?
Achieving crispy chicken is all about the coating and frying technique! Here’s how to get it just right:
- **Double Coating:** After dipping in the egg, let the chicken rest for a few minutes. Then dip it again in the flour mixture for a thicker coating.
- **Hot Oil:** Make sure the oil is hot enough (around 350°F / 175°C) before frying. Test by dropping a small piece of chicken in; it should sizzle right away.
- **Batch Cooking:** Don’t overcrowd the pan. Fry in small batches, which allows the chicken to cook evenly and maintain its crunch. Drain on paper towels to remove excess oil.
Follow these tips, and you’ll have sesame chicken that’s crispy and delicious every time! Enjoy your meal. 🌿
How to Make Sesame Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 3 green onions, thinly sliced (for garnish)
- 2 tablespoons toasted sesame seeds (for garnish)
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
How Much Time Will You Need?
This recipe will take about 30 minutes in total: 10 minutes for preparation and about 20 minutes for cooking. It’s a quick and delicious meal option that’s sure to impress!
Step-by-Step Instructions:
1. Preparing the Chicken Coating:
In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper. In a separate bowl, beat the eggs to create an egg wash. This creates a tasty crispy coating for the chicken!
2. Coating the Chicken:
Take each piece of chicken and first dip it into the beaten eggs, making sure it’s fully coated. Then, dredge the chicken in the flour mixture until well-coated. Set all coated chicken pieces aside on a plate. This double coating will help make the chicken super crispy!
3. Frying the Chicken:
In a deep skillet or wok, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches about 350°F (175°C). Carefully place the chicken pieces in the hot oil in batches. Fry for about 4-6 minutes, or until each piece is golden brown and cooked through. Use a slotted spoon to remove the chicken and let it drain on paper towels.
4. Making the Sauce:
In a small saucepan over medium heat, mix together soy sauce, honey or brown sugar, rice vinegar, hoisin sauce (if using), sesame oil, minced garlic, and grated ginger. Heat the mixture until it begins to simmer.
5. Thickening the Sauce:
While the sauce simmers, stir the cornstarch slurry to combine it well. Slowly add the slurry to the simmering sauce, stirring constantly until it thickens, which should take about 1-2 minutes. Once thickened, remove from heat.
6. Combining the Chicken and Sauce:
In a large bowl or directly in the skillet, pour the thickened sauce over the fried chicken, tossing gently to coat all the chicken pieces evenly.
7. Serving:
To serve, spoon the sesame chicken over a bed of cooked white rice. Garnish with fresh sliced green onions and sprinkle toasted sesame seeds on top for that extra crunch and flavor!
8. Enjoy!
Dig in while it’s hot and enjoy your delicious homemade sesame chicken! It’s a delightful meal that pairs well with steamed veggies or even a side salad.
This recipe yields crispy, flavorful sesame chicken with a glossy, sweet-savory sauce, making it perfect for any night of the week! 🍽️✨
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts work well, but they may be slightly less tender than thighs. Just watch the cooking time and ensure they reach an internal temperature of 165°F (75°C).
What Can I Substitute for Honey?
If you prefer a different sweetener, you can use brown sugar or maple syrup for a similar taste. Adjust the amount to your liking, especially if you like it sweeter!
How Do I Store Leftover Sesame Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. Add a splash of water or broth if needed to prevent drying out.
Can I Make This Recipe Gluten-Free?
Yes! Use gluten-free flour and cornstarch for the coating and choose tamari or coconut aminos instead of soy sauce for a gluten-free version of the sauce.
