Sesame Chicken

ByCole Matthews
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why make this recipe

Easy Sesame Chicken is a favorite for many because it is simple and delicious! This recipe offers a quick way to make a restaurant-quality dish at home. The savory flavors of the sauce and crispy chicken create a tasty meal that everyone will love. Plus, it’s perfect for a weeknight dinner or a gathering with friends.

how to make Easy Sesame Chicken

Ingredients:

  • 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
  • ¼ cup water
  • ½ teaspoon Kosher salt (if using fine salt, use a little less)
  • ½ teaspoon baking soda
  • 2 large eggs
  • ½ cup cornstarch
  • 1 tablespoon oil (any neutral oil is fine)
  • Toasted sesame seeds (for garnish)
  • ½ cup ketchup
  • ½ cup water
  • ½ cup granulated sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce (light sodium)
  • ½ teaspoon dark soy sauce (optional to give the sauce a darker color)
  • 1 stalk green onion (cut into thin slices, greens and whites separated)
  • Oil (as needed for cooking and frying)

Directions:

  1. Marinate the chicken thighs: In a large mixing bowl, mix the chicken thighs with the water, baking soda, and salt. Stir well until the chicken absorbs most of the water. Then, add the eggs and mix again until combined. Next, add the cornstarch and mix until there are no dry lumps left. Finally, incorporate the oil and mix until everything is evenly combined.

  2. Heat the oil: In a wok or tall pan, pour in about 2 to 3 inches of oil. Heat it to 375°F.

  3. Prepare the sauce: While the oil is heating, prepare the sauce. In a bowl or large measuring cup, combine ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce. Mix well and set it aside. You can also prepare the sauce ahead of time.

  4. Fry the chicken: Once the oil is hot, carefully place the marinated chicken pieces into the oil one by one, making sure not to overcrowd the pan. Fry the chicken for about 4 to 5 minutes, then remove and let it drain for 2 to 3 minutes. Stir occasionally to prevent sticking. After draining, return the chicken pieces to the hot oil for a second fry, about 5 to 6 minutes until golden brown and crispy. Drain once again on paper towels or a rack.

  5. Make the sauce: In a wok or large pan over medium heat, add a small amount of oil. Stir fry the white parts of the sliced green onions for about 10 to 15 seconds until fragrant. Stir the prepared sauce and pour it into the wok. Increase the heat to medium-high and cook the sauce until it bubbles, stirring frequently to ensure it thickens evenly.

  6. Toss the chicken and serve: Once the sauce thickens and looks glossy, add the fried chicken pieces. Toss until they are well coated in the sauce. Serve warm with white rice or fried rice, garnished with sesame seeds and the green parts of the sliced green onion. Enjoy!

how to serve Easy Sesame Chicken

Easy Sesame Chicken is best served immediately while it’s hot and crispy. Pair it with steamed white rice or fried rice to soak up the flavorful sauce. You can also offer some steamed veggies on the side for a complete meal.

how to store Easy Sesame Chicken

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply place the chicken in a hot pan for a few minutes until warmed through. For extra crispiness, you can give it a quick fry in some oil again.

tips to make Easy Sesame Chicken

  • Make sure the oil is hot enough before frying the chicken. This helps it become crispy and prevents it from absorbing too much oil.
  • Feel free to adjust the sweetness of the sauce by adding more or less sugar according to your taste.
  • If you’re looking for a lower-calorie version, you can bake the chicken instead of frying it. Coat it lightly in oil and bake it in a preheated oven at 400°F until cooked through and crispy.

variations

You can easily customize this recipe by adding vegetables like bell peppers, broccoli, or snap peas to the sauce for extra flavor and nutrition. Another variation is to use chicken breast instead of thighs for a leaner option.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts instead. Just adjust the cooking time as needed.

Is it necessary to double fry the chicken?
Double frying is not necessary, but it makes the chicken extra crispy. If you prefer softer chicken, you can skip the second fry.

Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce ahead of time and store it in the fridge. Just give it a good stir before using it.

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Easy Sesame Chicken

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A simple and delicious recipe for homemade Easy Sesame Chicken, perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
  • ¼ cup water
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 2 large eggs
  • ½ cup cornstarch
  • 1 tablespoon oil (neutral)
  • Toasted sesame seeds (for garnish)
  • ½ cup ketchup
  • ½ cup water
  • ½ cup granulated sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce (light sodium)
  • ½ teaspoon dark soy sauce (optional)
  • 1 stalk green onion (sliced, separated greens and whites)
  • Oil (for frying)

Instructions

  1. Marinate the chicken thighs by mixing them with water, baking soda, and salt. Add eggs and mix, then incorporate cornstarch and oil until combined.
  2. Heat oil in a wok or tall pan to 375°F.
  3. Prepare the sauce by combining ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce in a bowl.
  4. Fry marinated chicken in hot oil for 4-5 minutes. Drain, then return chicken to oil for a second fry for 5-6 minutes until golden brown.
  5. In a wok, stir fry white parts of green onions until fragrant, then add the prepared sauce. Cook until it bubbles.
  6. Toss fried chicken in the thickened sauce until well coated. Serve warm with rice and garnish with sesame seeds and green onions.

Notes

Ensure oil is hot enough for frying for extra crispiness. Feel free to adjust the sweetness of the sauce to your taste.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 10g
  • Sodium: 650mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 100mg

Keywords: Sesame Chicken, Easy Dinner, Chinese Recipe, Weeknight Meal

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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