Sesame Chicken has become my go-to dish whenever I crave Asian takeout but want to whip up something at home. The first time I tried making it, I was amazed at how simple yet flavorful it could be with just a handful of ingredients. It brings back memories of cozy family dinners where everyone eagerly awaited the aromatic sizzle from the wok.
This Sesame Chicken recipe is not just quick to prepare but also incredibly satisfying. The crispy texture of the twice-fried chicken, combined with the sweet and tangy sauce, is sure to be a hit with everyone at the table. It's a delicious, homemade alternative to your takeout favorite.
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Why You’ll Love This Recipe
- Quick and Easy: This recipe takes less than 30 minutes, making it perfect for weeknights.
- Flavor-Packed: Bold and satisfying flavors with a delightful balance of sweet and savory.
- Family-Friendly: A hit with both kids and adults, satisfying everyone's taste buds.
- Customizable: Easily adjust the ingredients and spices to your liking without compromising the taste.
- Cost-Effective: A budget-friendly alternative to ordering from a restaurant.
Ingredients You'll Need
- Chicken Thighs – 2 pounds boneless, skinless, trimmed and cut into 1-inch pieces for tender, juicy bites.
- Water – ¼ cup to help blend the baking soda and salt with the chicken.
- Kosher Salt – ½ teaspoon to enhance the flavor of the chicken.
- Baking Soda – ½ teaspoon to tenderize the chicken, ensuring a succulent texture.
- Eggs – 2 large to bind the coating to the chicken.
- Cornstarch – ½ cup for a crispy coating on the chicken.
- Neutral Oil – 1 tablespoon to mix with the cornstarch for a smooth batter.
- Toasted Sesame Seeds – For garnish, adding a nutty aroma and texture.
- Ketchup – ½ cup for the base of the tangy sauce.
- Water – ½ cup to adjust the consistency of the sauce.
- Granulated Sugar – ½ cup to sweeten the sauce and balance the acidity.
- White Vinegar – 2 tablespoons for a touch of tanginess in the sauce.
- Cornstarch – 1 tablespoon to thicken the sauce perfectly.
- Light Sodium Soy Sauce – 1 tablespoon for a savory depth of flavor.
- Dark Soy Sauce – ½ teaspoon (optional) for a richer color and taste.
- Green Onion – 1 stalk, sliced, whites and greens separated for garnish and flavor.
- Oil – As needed for cooking and frying, ensuring crispy chicken.
How to Make Sesame Chicken
Step 1: Prepare the Chicken
In a large mixing bowl, combine chicken thighs, water, baking soda, and salt. Mix until the water is absorbed, then add eggs and mix well. Next, add cornstarch and oil, mixing until combined.
Step 2: Heat the Oil
Heat about 2-3 inches of oil in a wok or tall pan until it reaches 375°F. This is crucial for achieving a crispy exterior on the chicken.
Step 3: Make the Sauce
In another bowl, combine ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce. This mixture will serve as your tangy sesame chicken sauce.
Step 4: Fry the Chicken
Carefully place marinated chicken pieces into the hot oil. Work in batches to avoid overcrowding. Fry for 4-5 minutes until cooked through; then remove and drain.
Step 5: Second Fry for Crispiness
Return the chicken to heated oil for another 5-6 minutes or until golden brown and crispy. Drain on paper towels to remove excess oil.
Step 6: Cook the Sauce
In a wok over medium heat, add a small amount of oil, then the white parts of the green onions. Stir-fry until fragrant, then add the prepared sauce and stir until thickened.
Step 7: Combine and Serve
Toss the fried chicken in the sauce until well coated. Serve immediately with rice, garnished with sesame seeds and green onion tops.
Pro Tips from My Kitchen
✓ Crispy Chicken – For even crispier chicken, allow the pieces to rest for a minute after the first fry before adding them back to the oil.
✓ Balancing Flavors – Adjust the sugar and vinegar to find the perfect balance of sweet and tangy in the sauce.
✓ Oil Temperature – Use a thermometer to ensure the oil stays at a consistent 375°F for optimal frying results.
✓ Sauce Consistency – If the sauce becomes too thick, add a tablespoon of water at a time until reaching your desired consistency.
✓ Marinating for Tenderness – Let the chicken marinate with the salt and baking soda for at least 10 minutes before adding the other ingredients.
Serving Ideas and Variations
- Pair Sesame Chicken with steamed white rice or fried rice to soak up the delicious sauce.
- Add a side of steamed vegetables, like broccoli or bell peppers, for a complete meal.
- Try swapping the chicken thighs with tofu for a vegetarian version that still captures the essence of the dish.
- Experiment with adding a pinch of chili flakes to the sauce for a spicy kick.
Frequently Asked Questions About Sesame Chicken
Yes, you can use chicken breast instead of thighs. Ensure you cut them into similar-sized pieces and adjust the cooking time, as breast meat cooks faster.
For extra crispiness, consider double-frying the chicken pieces, allowing them to cool slightly between each fry. This method ensures the coating stays crunchy.
While it’s best served fresh, you can prepare the components in advance. Store the sauce separately and reheat it, adding freshly fried chicken just before serving.
If the sauce isn’t thickening, ensure the cornstarch is thoroughly mixed before adding. Let the sauce cook for a few more minutes at medium heat to help it thicken.
Sesame Chicken pairs well with rice or noodles. A side of sautéed greens or a light salad can make it a more balanced meal.
Sesame Chicken Recipe
Ingredients
- 2 pounds Chicken Thighs, boneless, skinless, 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 Neutral Oil
- Toasted Sesame Seeds
- ½ cup Ketchup
- ½ cup Water
- ½ cup Granulated Sugar
- 2 tablespoons White Vinegar
- 1 tablespoon Cornstarch
- 1 tablespoon Light Sodium Soy Sauce
- ½ teaspoon Dark Soy Sauce Optional
- 1 stalk Green Onion, sliced, whites and greens separated
- Oil
Instructions
- In a large mixing bowl, combine chicken thighs, water, baking soda, and salt. Mix until the water is absorbed, then add eggs and mix well. Add cornstarch and oil, mixing until combined.
- Heat about 2-3 inches of oil in a wok or tall pan until it reaches 375°F.
- In another bowl, combine ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce.
- Carefully place marinated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes until cooked through; then remove and drain.
- Return the chicken to heated oil for another 5-6 minutes or until golden brown and crispy. Drain on paper towels.
- In a wok over medium heat, add a small amount of oil, then the white parts of the green onions. Stir-fry until fragrant, then add the prepared sauce and stir until thickened.
- Toss the fried chicken in the sauce until well coated. Serve immediately with rice, garnished with sesame seeds and green onion tops.
Notes
- For even crispier chicken, allow the pieces to rest for a minute after the first fry before adding them back to the oil.
- Adjust the sugar and vinegar for perfect balance. Ensure the oil stays at a consistent 375°F for optimal frying results.
- If the sauce becomes too thick, add water until reaching your desired consistency.
- Let the chicken marinate for at least 10 minutes for tenderness.
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