Sesame Chicken Recipe
In this recipe for Sesame Chicken, soft pieces of chicken are covered in a sweet and salty sesame sauce. This simple dish only takes 30 minutes to make!
My family loved this sesame chicken right away, and I bet yours will, too! This is the perfect weeknight supper meal because it’s quick, tastes great, and is better for you than takeout.
The sesame sauce that coating each piece of chicken is what makes this dish so great. It’s the perfect mix of sweet and salty tastes. When you mix the sauce with the browned chicken in the hot pan, the sauce gets thicker and makes a sticky coating on the chicken that you can’t resist. We’ve been making this sesame chicken over and over again. You should try it and see why!
This sesame chicken is cooked in a minimal quantity of oil on a skillet until it is brown and soft, not fried in oil. When you coat the chicken with cornstarch, egg, and flour, it gets a little crispy. It’s not as crunchy as frying, but it’s healthier and just as tasty.You will need soy sauce (I use low sodium), ketchup, honey, brown sugar, sesame oil, rice vinegar, garlic, and cornstarch to make the sesame sauce. I also like to add a tablespoon of sweet chili sauce or a few red pepper flakes to give it a little fire.Cut the chicken breast into cubes that are 1 inch wide.Eggs and cornstarch: To coat the chicken so that it gets a little crispy in the hot pan.Salt & Pepper: To give the chicken flavor.Flour: To cover the pieces of chicken. The flour helps the chicken have a tasty brown crust on it.Canola Oil: In this recipe, I use canola oil instead of olive oil because canola oil has a higher smoke point. If you’d rather, you can use olive oil.
Ingredients
- 1 ½ lbs (680 g) chicken breast, cut into cubes that are 1 inch long
- Two big eggs
- ½ cup of cornstarch
- ½ cup of flour for all purposes
- ½ tsp of salt
- ¼ tsp black pepper
- 2 to 3 tablespoons of canola oil for cooking
- ¼ cup soy sauce with low sodium
- 2 tablespoons of ketchup
- 3 tablespoons of honey
- 2 tablespoons of brown sugar
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 2 cloves of garlic, chopped up
- 1 tablespoon of cornstarch
- 2 tablespoons of water (to mix with cornstarch)
- 1 tablespoon of sweet chili sauce or 1/8 teaspoon of red pepper flakes (optional heat)
- 1–2 tablespoons of sesame seeds
- Two green onions cut into slices
Instructions
- First, put all of the sauce ingredients in a small bowl. Whisk until everything is well mixed.
- Whisk the eggs, cornstarch, salt, and pepper together in a large, shallow bowl. Put the flour in another shallow, broad dish.
- Put the egg/cornstarch mixture on the chicken pieces, then the flour, and carefully tap off any extra.
- Put the oil in a big skillet, such a cast iron skillet, and heat it up. Put the chicken in the pan and cook it until it’s brown and done, turning it over to cook all sides evenly.
- Move the cooked chicken to one side of the pan. Put the sauce on the other side of the pan and cook, stirring, for 1 to 2 minutes, or until it thickens.
- Gently mix the sauce with the chicken.
Additional Tips
Cut the chicken into pieces that are no bigger than 1 inch by 1 inch so that they cook rapidly.
Change the heat while you cook the chicken. If the chicken is getting too brown before it is done cooking, lower the heat down a touch.
When you flip the chicken pieces over, be cautious not to let the coating slip off.
You can keep cooking the meal for 2 to 3 more minutes over low heat after you mix the chicken and sauce together. This will make the dish less saucy, but the sauce will stick to the chicken and taste great.
