Description
This Sesame Chicken recipe features tender bite-sized pieces of chicken coated and pan-fried to perfection, then tossed in a sticky, flavorful Asian sauce made with soy sauce, honey, garlic, and ginger. Garnished with toasted sesame seeds and fresh green onions, it’s a delicious homemade version of a takeout classic served best over steamed rice.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish and Serving
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced for garnish
- Cooked rice for serving
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels to remove excess moisture. Place the cornstarch in one shallow bowl and the beaten eggs in another bowl. Dip each piece of chicken first into the cornstarch, coating all sides, then dip into the beaten eggs, ensuring an even coating.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches, cooking for 5–6 minutes per batch and turning occasionally, until they are golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a paper towel-lined plate to drain any excess oil.
- Make the Sauce: In a small saucepan, combine the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Whisk the mixture together and bring it to a simmer over medium heat.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) to the simmering sauce. Continue cooking and stirring for about 2 minutes until the sauce thickens to a glossy consistency.
- Toss Chicken in Sauce: Add the cooked chicken pieces to the thickened sauce in the saucepan, tossing gently to coat each piece evenly with the sticky Asian sauce.
- Garnish and Serve: Sprinkle the tossed chicken with toasted sesame seeds and sliced green onions for freshness and crunch. Serve hot over cooked rice for a satisfying meal.
Notes
- For extra crunch, double coat the chicken pieces in cornstarch before frying by repeating the coating steps.
- If you prefer a healthier option, bake the coated chicken pieces instead of frying: arrange them on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 18–20 minutes. Then toss with the sauce as directed.
- Make sure to dry the chicken thoroughly before coating to ensure a crispy crust.
- Adjust the amount of honey or brown sugar to taste if you prefer a sweeter or less sweet sauce.
