If you’re a fan of Chinese takeout, there’s a good chance sesame chicken is one of your go-to dishes. With its crispy chicken pieces coated in a sweet, tangy, and slightly nutty sauce, it’s a comforting classic that never disappoints.
But did you know you can recreate this beloved dish right in your own kitchen? This Easy Sesame Chicken Recipe is not only simple to make but also tastes just as good—if not better—than takeout. Best of all, it’s ready in just 30 minutes!
Let’s dive into how you can whip up this restaurant-quality dish at home with minimal effort.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this recipe takes just 30 minutes from start to finish.
- Better Than Takeout: Fresh, homemade ingredients mean no preservatives or mystery additives.
- Crispy Perfection: The chicken pieces are fried to golden-brown crispiness, giving you that authentic texture.
- Flavorful Sauce: The sesame sauce is a perfect balance of sweet, tangy, and savory, with a hint of nuttiness from toasted sesame oil.
Ingredients You’ll Need
Here’s everything you’ll need to make this easy sesame chicken recipe:
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
Step 1: Marinate the Chicken
Start by marinating the chicken to ensure it stays tender and flavorful. In a mixing bowl, combine the bite-sized chicken pieces with water, baking soda, and salt. Mix until the liquid is absorbed. Then, add the egg and mix until the chicken is well-coated. Sprinkle cornstarch over the chicken and mix again until each piece is evenly coated. Drizzle a teaspoon of oil over the chicken to prevent sticking, then set it aside while you prepare the sauce.
Step 2: Prepare the Sesame Sauce
In a separate bowl, whisk together ketchup, water, sugar, white vinegar, and soy sauce until well combined. This simple mixture will transform into a rich, flavorful sauce when cooked. Set the sauce aside for later use.
Step 3: Fry the Chicken
Heat oil in a deep pan or wok to 350°F (175°C). Carefully add the coated chicken pieces in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken. Fry each batch for about 4–5 minutes or until golden brown and crispy. Remove the fried chicken from the oil and drain on paper towels to remove excess grease.
Step 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. In a small bowl, mix the cornstarch with one tablespoon of water to create a slurry. Stir this slurry into the simmering sauce and cook until it thickens to your desired consistency.
Add the fried chicken pieces to the thickened sauce and toss until they’re evenly coated. Drizzle toasted sesame oil over the dish and sprinkle with sesame seeds for that signature nutty flavor and texture. Serve immediately over steamed rice or alongside your favorite side dishes like stir-fried vegetables or noodles.
Pro Tips for Perfect Sesame Chicken
- Use Chicken Thighs: Boneless, skinless chicken thighs are juicier and more flavorful than chicken breasts, making them ideal for frying.
- Maintain Oil Temperature: Keep the oil at a steady 350°F (175°C) while frying for crispy results. Use a thermometer if needed to monitor the temperature.
- Adjust Sauce Thickness: If you prefer a thicker sauce, add more cornstarch slurry; for a thinner sauce, use less slurry or add extra water.
- Toast Your Sesame Seeds: Lightly toast sesame seeds in a dry pan before adding them to enhance their nutty flavor.
Frequently Asked Questions (FAQs)
Q: Can I use chicken breasts instead of thighs?
A: Yes! While chicken thighs are juicier and more forgiving during cooking, boneless, skinless chicken breasts work well too. Just be careful not to overcook them to avoid dryness.
Q: Can I bake the chicken instead of frying?
A: Absolutely! To bake, coat the chicken pieces as instructed and arrange them on a greased baking sheet. Bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until golden and cooked through. While it won’t be as crispy as frying, it’s a healthier alternative.
Q: Can I make this dish ahead of time?
A: The sauce can be made ahead of time and stored in an airtight container in the fridge for up to three days. However, for best results, fry the chicken fresh before serving to maintain its crispiness.
Q: Is this recipe gluten-free?
A: To make this recipe gluten-free, use tamari or gluten-free soy sauce in place of regular soy sauce and ensure your cornstarch is certified gluten-free.
Q: Can I make this recipe vegetarian?
A: Yes! You can substitute tofu or cauliflower for the chicken. Simply coat them in cornstarch and fry or bake as directed before tossing them in the sesame sauce.
Nutrition Information (Per Serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 35g
- Sugar: 15g
- Fat: 20g (4g saturated)
- Sodium: 800mg
- Fiber: 1g
Final Thoughts
This Easy Sesame Chicken Recipe proves that you don’t need to rely on takeout for restaurant-quality Chinese-American food. With its crispy fried chicken and perfectly balanced sesame sauce, this dish is sure to become a family favorite in no time. Plus, it’s quick enough to whip up on even your busiest nights!
So why not give it a try? Grab your ingredients, fire up your stove, and treat yourself to homemade sesame chicken that’s every bit as delicious as your favorite takeout spot—if not better!
PrintEasy Sesame Chicken
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.
- 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
Ingredients
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
1 tablespoon water (for slurry)
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds
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.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
