This sesame chicken recipe is truly a delight. The crispy chicken, coated in a sweet and tangy sauce, will have your family coming back for more. It’s perfect for a cozy dinner and easy enough for anyone to try.
Why You Will Love This Easy Sesame Chicken
This dish is loved by many for its simple ingredients and rich flavors. It’s quick to prepare, making it a wonderful choice for busy weeknights. Plus, it’s a fun recipe to make with kids who can help with coating the chicken. The warm, tender pieces of chicken are perfect with rice, making it a family favorite.
How to Make Easy Sesame Chicken
Making this sesame chicken is straightforward and fun. You’ll marinate the chicken and then fry it until it’s golden brown and crispy. The sauce comes together while the chicken is cooking. It’s all about timing, but with these easy steps, you’ll have a delicious meal in no time.
What You Need
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
- ¼ cup water
- ½ teaspoon Kosher salt (use less if using fine salt)
- 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 for darker color)
- 1 stalk green onion (cut into thin slices – greens and whites separated)
- Oil (as needed for cooking and frying)
Directions
Marinate the chicken thighs: In a large mixing bowl, combine the chicken thighs, water, baking soda, and salt. Mix until the chicken absorbs most of the water. Add the eggs and stir until smooth. Then, add the cornstarch and mix until fully combined, followed by the oil.
Heat the oil: In a wok or tall pan, pour in about 2 to 3 inches of oil and heat until it reaches 375°F.
Prepare the sauce: While the oil heats, mix ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce in a bowl or measuring cup and set aside.
Fry the chicken: When the oil is hot, carefully add the marinated chicken in batches, ensuring there’s enough space. Fry for about 4 to 5 minutes until the chicken is cooked. Remove and let drain for about 2 to 3 minutes. Once again, fry the chicken for another 5 to 6 minutes until golden brown and crispy.
Make the sauce: In a wok over medium heat, add a little oil and the white parts of the green onions. Stir-fry for 10 to 15 seconds. Pour in the prepared sauce and let it heat until bubbling, stirring often.
Toss the chicken and serve: Once the sauce thickens, add the fried chicken and toss until well coated. Serve hot with rice and garnish with sesame seeds and green onion tops.
How to Serve Easy Sesame Chicken
For the best experience, serve this sesame chicken over fluffy white rice or fried rice. A side of steamed vegetables, like broccoli or snap peas, pairs nicely, adding a fresh crunch. Consider sprinkling some extra sesame seeds on top for added flavor and texture.
How to Store Easy Sesame Chicken
To keep leftovers fresh, store them in an airtight container in the fridge. They will last for about 3 to 4 days. If you want to freeze it, place it in a freezer-safe bag for up to 2 months. To reheat, simply warm it in a pan over low heat until heated through, adding a splash of water to keep it moist.
Recipe Tips
- Fry in batches: Don’t overcrowd the pan; it makes the chicken soggy.
- Check oil temperature: Ensure the oil is hot enough for crispy chicken.
- Mix sauce well: Stir the sauce right before pouring to ensure the cornstarch is evenly distributed.
- Garnish: Add green onion tops and sesame seeds for a pop of flavor.
- Watch the time: Timing is key for perfect fry; adjust as needed.
Variations & Swaps
- Spicy Sesame Chicken: Add red pepper flakes or hot sauce to the sauce for a kick.
- Vegetarian Option: Substitute chicken with firm tofu for a plant-based version.
- Nuts: Toss in some cashews or peanuts for added crunch and flavor.
FAQs
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the fridge for a few days. Just stir well before using.
How do I reheat leftovers?
Reheat leftovers in a pan over low heat. Adding a splash of water helps keep it moist.
Can I use chicken breast instead of thighs?
Yes, chicken breast works well too, but may not be as juicy as thighs. Adjust cooking time as needed.
What can I serve with this dish?
Serve with rice or fried rice. Steamed vegetables make a great side too.
Any tips to avoid soggy chicken?
Ensure the oil is hot enough before frying and don’t crowd the pan. Fry in small batches to keep a crispy texture.
Easy Sesame Chicken
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
- ¼ cup water
- ½ teaspoon Kosher salt Use less if using fine salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- toasted as needed sesame seeds (for garnish)
For the Sauce
- 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 for darker color
Garnish
- 1 stalk green onion (cut into thin slices – greens and whites separated)
Oil for Cooking
- as needed Oil for cooking and frying
Instructions
Marinating the Chicken
- In a large mixing bowl, combine the chicken thighs, water, baking soda, and salt. Mix until the chicken absorbs most of the water.
- Add the eggs and stir until smooth. Then, add the cornstarch and mix until fully combined, followed by the oil.
Heating the Oil
- In a wok or tall pan, pour in about 2 to 3 inches of oil and heat until it reaches 375°F.
Preparing the Sauce
- While the oil heats, mix ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce in a bowl or measuring cup and set aside.
Frying the Chicken
- When the oil is hot, carefully add the marinated chicken in batches, ensuring there’s enough space.
- Fry for about 4 to 5 minutes until the chicken is cooked. Remove and let drain for about 2 to 3 minutes.
- Once again, fry the chicken for another 5 to 6 minutes until golden brown and crispy.
Making the Sauce
- In a wok over medium heat, add a little oil and the white parts of the green onions. Stir-fry for 10 to 15 seconds.
- Pour in the prepared sauce and let it heat until bubbling, stirring often.
Serving
- Once the sauce thickens, add the fried chicken and toss until well coated. Serve hot with rice and garnish with sesame seeds and green onion tops.
