This sweet and tangy make-at-home Sesame Chicken tastes exactly as it came from that little white and red takeout box that we all love!
Crispy, sticky and delicious, this Sesame Chicken is guaranteed to rival your favorite Chinese takeout spot. Not only does everyone love this simple chicken dish, but it only takes 25 minutes to make and can be served as a complete meal on a simple bed of rice!
BETTER THAN TAKEOUT
I love the idea of takeout Chinese food but let’s be honest, it never tastes the same at home as it does when you’re dining in. Most of the time, once the food is boxed up and you drive it home, it has already lost some of its original freshness. That’s why I love making my own Sesame Chicken and other takeout-inspired meals at home!
If you love Sesame Chicken, you’re also guaranteed to love zesty Orange Chicken or crispy General Tso’s Chicken!
OTHER RECIPES TO SERVE WITH SESAME CHICKEN
- Vegetable Lo Mein – Serve this amazing Lo Mein with your Sesame Chicken to add some fresh veggies to the mix.
- Crispy Spring Rolls – Crispy, crunchy, and perfect for dipping, these spring rolls are the perfect appetizer!
- Easy Fried Rice – If you feel too fancy for plain rice, this fried rice is perfect.
Chicken: Grab a pound of boneless, skinless chicken thighs.
Breading: You’ll coat the chicken in a mix of flour, egg, and milk and fry it in oil.
Sauce: This sweet sauce is a simple mixture of chicken broth, soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch and garlic powder.
To Serve: Complete this dish with a sprinkling of sesame seeds and serve over rice.
HOW TO MAKE SESAME CHICKEN
STEP ONE: Start by whisking together the egg, flour, and milk in a large bowl. Next, add in the chopped chicken thighs and mix the contents together until the chicken is thoroughly coated.
STEP TWO: Heat the oil in a large skillet over medium heat and carefully add the coated chicken. Cook the chicken pieces for 8 to 10 minutes or until they are golden brown and fully cooked through.
STEP THREE: While the chicken is cooking, grab a small bowl and add the chicken broth, soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and garlic powder. Whisk the sauce together until it is well combined.
STEP FOUR: Once the chicken is crispy, pour the sauce overtop and allow it to simmer for 3-5 minutes or until it has thickened. Sprinkle sesame seeds over the top of the chicken and serve Sesame Chicken over cooked rice for a complete dish!
TIPS FOR SUCCESS
- Be gentle when adding the chicken to the oil to avoid the breading falling off. It sometimes helps to cook this Sesame Chicken in two smaller batches.
- I prefer to use chicken thighs for this recipe, but chicken breasts work well too.
- If you like a little bit of heat to offset the sweetness of the sauce, you can add some red pepper flakes or a little chili sauce to the mix.
HOW TO SERVE SESAME CHICKEN
The easiest thing to do is to make a batch of sticky white rice in your rice cooker and plate your Sesame Chicken right over the top of it! You can drizzle a little soy sauce or even double the sauce recipe and make double the sesame sauce so you have some extra to drizzle over your rice. You can also use brown rice if you prefer or Cauliflower Rice if you’re avoiding carbs. If you want to add some veggies to the mix, you can wok fry your favorite chopped veggies, like bell peppers, onions, and broccoli or go all out and serve it with a Veggie Udon Noodle Stir Fry!
HOW TO STORE AND REHEAT SESAME CHICKEN
Store any leftover Sesame Chicken in an airtight container in the fridge for up to 3 days. To reheat Sesame Chicken, I recommend using the oven. Preheat the oven to 350 degrees F and place the chicken pieces on a baking sheet, ensuring they are spaced out from each other. Cover the sheet with foil and bake the chicken for 10-15 minutes or until reheated all the way through. This method is preferred to the microwave because the chicken reheats more evenly and has a better chance of keeping its crispy fried coating.
OTHER “TAKEOUT” RECIPES
- Slow Cooker Thai Sweet Chili Chicken
- Korean Beef Bowls
- Mongolian Chicken
- Egg Roll in a Bowl
- Wonton Soup
- Bubble Tea
- 1 large egg
- 1/3 cup all-purpose flour
- 2 tablespoons milk
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- 3 tablespoons vegetable oil
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 tablespoon sesame seeds
- Cooked rice
- In a large bowl, whisk together the egg, flour, and milk. Then stir in the chopped chicken thighs and mix until thoroughly coated.
- Heat the oil in a large skillet over medium heat. Carefully add the chicken and cook until golden brown and cooked through, about 8-10 minutes. Be gentle when stirring to help keep the breading from falling off. (You may want to cook in two batches depending on the size of your skillet.)
- While the chicken is cooking, make the sauce by whisking together the chicken broth, soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and garlic powder until well combined.
- Once the chicken is crispy, pour the sauce overtop and allow to simmer until thickened, about 3-5 minutes.
- Sprinkle sesame seeds over the top of the chicken. Serve warm over cooked rice.
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