Sesame Chicken
Get ready to elevate your dinner table with this irresistible Sesame Chicken recipe, a perfect blend of crispy, golden-brown chicken bites coated in a glossy, flavorful sauce. This homemade takeout favorite features tender, marinated chicken thighs dredged in cornstarch, fried to perfection, and tossed in a luscious glaze made from soy sauce, honey, brown sugar, and sesame oil. Infused with the bold aromas of fresh garlic and ginger, this dish is a delightful balance of sweet, savory, and tangy flavors. Finished with a sprinkle of toasted sesame seeds and fresh green onions, this quick and easy recipe is ideal for weeknight dinners or a crowd-pleasing treat. Serve it over steamed rice or with your favorite stir-fried veggies for a complete and satisfying Asian-inspired meal. Perfect for fans of classic comfort food with a flavorful twist!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 grams Cornstarch
- 1 large Egg
- 60 ml Soy sauce
- 60 ml Honey
- 30 ml Rice vinegar
- 30 grams Brown sugar
- 15 ml Sesame oil
- 3 cloves Garlic
- 10 grams Ginger
- 60 ml Water
- 10 grams Cornstarch (for slurry)
- 15 ml Water (for slurry)
- 15 grams Sesame seeds
- 2 stalks Green onions
- 500 ml Neutral oil (for frying)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a mixing bowl, whisk together the egg and 60 ml of soy sauce. Add the chicken pieces and let them marinate for 10 minutes while you prepare the other ingredients.
Peel and finely mince the garlic and ginger. Slice the green onions thinly and set aside for garnish.
In a small bowl, mix 60 ml of water, 30 ml of rice vinegar, 30 grams of brown sugar, 60 ml of honey, and 15 ml of sesame oil to create the sauce base. Stir well and set aside.
Prepare the cornstarch slurry by mixing 10 grams of cornstarch with 15 ml of water in a small bowl. Stir until smooth and set aside.
Heat the neutral oil in a deep skillet or wok to 180°C (350°F) over medium-high heat.
While the oil is heating, dredge the marinated chicken in the 120 grams of cornstarch, ensuring each piece is evenly coated.
Fry the chicken in batches for 4–5 minutes until golden brown and crispy. Drain on a paper towel-lined plate and set aside.
Remove all but 1 tablespoon of oil from the pan and reduce the heat to medium. Add the minced garlic and ginger, sautéing for 1 minute until fragrant.
Pour the prepared sauce base into the pan and bring to a simmer. Add the cornstarch slurry and whisk to thicken for about 1–2 minutes.
Add the fried chicken back into the pan, tossing to coat evenly in the sauce.
Sprinkle with sesame seeds and toss again for even distribution.
Serve hot, garnished with sliced green onions and extra sesame seeds if desired, alongside steamed rice or vegetables.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 23.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 459 mg | 10% | |
*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.
