Better Than Take Out Sesame Chicken
Skip the takeout and try this irresistible "Better Than Take Out Sesame Chicken" recipe! Featuring tender, crispy chicken thighs coated in a glossy, flavor-packed sauce made with soy sauce, honey, and hints of garlic and ginger, this dish is an explosion of sweet and savory goodness. A quick cornstarch coating ensures perfectly golden, fried chicken pieces, while the homemade sesame glaze comes together in minutes with pantry staples. Finished with a sprinkle of nutty sesame seeds and optional fresh scallions, this restaurant-quality sesame chicken pairs beautifully with steamed white rice or noodles. Perfect for busy weeknights or an indulgent weekend dinner, this recipe is a surefire way to elevate your favorite takeout classic from the comfort of home.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup Cornstarch
- 0.25 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 2 cups Vegetable oil (for frying)
- 0.25 cup Soy sauce
- 3 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Brown sugar
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Sesame oil
- 0.5 cup Water
- 1 tablespoon Cornstarch (for slurry)
- 1 tablespoon Water (for slurry)
- 1 tablespoon Sesame seeds
- 2 stalks Scallions, sliced (optional for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium-sized mixing bowl, combine the cornstarch, all-purpose flour, salt, and black pepper.
In a separate shallow dish, beat the eggs.
Dip each piece of chicken into the beaten eggs, then coat in the cornstarch-flour mixture. Shake off any excess coating and set the chicken pieces aside on a plate.
Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).
Working in batches, fry the chicken pieces in the hot oil until golden brown and crispy, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and 1/2 cup of water.
In another small bowl, mix the 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry.
Heat a clean skillet or wok over medium heat and pour in the prepared sauce. Bring it to a simmer.
Once the sauce begins to simmer, stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Add the fried chicken into the thickened sauce, tossing to coat evenly.
Sprinkle the sesame seeds over the chicken and toss once more.
Remove from heat and garnish with sliced scallions if desired. Serve immediately with steamed white rice or noodles.
Nutrition Facts
Calories |
5888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 551.9 g | 708% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 66.4 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 198 mg | 15% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1671 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
