Imagine biting into a piece of crispy chicken, its golden coating giving way to tender, juicy meat beneath. The enticing aroma of sweet and savory sauce wafts through the air, mingling with the nutty fragrance of sesame seeds sprinkled generously on top. If your stomach is rumbling at the thought, you’re not alone. Sesame chicken is a beloved dish that captures the essence of comfort food while delivering a burst of flavor that delights the senses.
This recipe stands out not just for its taste but also for its simplicity. It requires minimal prep time and is an absolute crowd-pleaser, making it ideal for weeknight dinners or special occasions alike. Plus, you can easily customize the recipe to suit your preferences or dietary needs. Why not treat yourself and your loved ones to this heavenly sesame chicken that promises an unforgettable dining experience?
Why Make This Recipe
Whipping up sesame chicken in your kitchen can bring a restaurant-quality dish right to your table. With its crispy exterior and the perfect harmony of sweet and savory flavors, it’s bound to become a favorite.
The ease of preparation makes it suitable for both novice cooks and experienced chefs alike. You’ll spend only about 30 minutes from start to finish, allowing you to enjoy this delectable meal without hours of kitchen time.
Cost-effective yet impressively flavorful, this dish is perfect for feeding a family or entertaining guests without breaking the bank. Plus, it pairs beautifully with steamed rice or stir-fried vegetables, offering a versatile meal that fits any occasion.
How to Make Sesame Chicken
Ingredients
- 8 oz. (230g) boneless and skinless chicken breast, cut into strips
- Oil for deep-frying
- 2 tablespoons oil (for stir-frying)
- 1 clove garlic, minced
- White sesame seeds for garnishing
- 1/2 cup all-purpose flour, sifted
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg white
- 1/3 cup cold water
- 1 tablespoon oil (for batter)
- 1 pinch salt
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice vinegar (or apple cider vinegar)
- 4 tablespoons sugar
- 2 teaspoons cornstarch
- 1/3 cup water
Helpful Notes:
- Where to find unusual ingredients: Chinese rice vinegar is usually available in Asian grocery stores or the international aisle of supermarkets.
- Optional variations: Feel free to replace white sesame seeds with toasted sesame seeds for a deeper flavor.
- Cold ingredient tips: Ensure the water is chilled to achieve a light and crispy batter.
Directions
- Prepare the Sauce: In a bowl, mix together the soy sauce, rice vinegar, sugar, cornstarch, and water until well combined. Set this aside for later.
- Make the Frying Batter: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, egg white, salt, and cold water until the batter is smooth and free of lumps. This should take a few minutes of stirring.
- Coat the Chicken: Add the sliced chicken to the bowl with the batter and stir to coat each piece evenly.
- Heat the Oil: In a wok or large stockpot, heat 2 to 3 inches (5 to 7.5 cm) of oil until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Deep-Fry the Chicken: Gently drop the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Use a spatula to immediately loosen them to prevent clumping. Deep-fry for 5-7 minutes, or until they turn golden brown and crispy.
- Drain the Chicken: Once cooked, remove the chicken from the oil using a slotted spoon or strainer, allowing excess oil to drain onto a plate lined with paper towels. Discard the oil safely.
- Stir-Fry with Garlic: In another wok or skillet, heat 2 tablespoons of oil over high heat. Add the minced garlic and stir-fry for about 30 seconds, or until fragrant.
- Add Sauce and Chicken: Pour in the prepared sauce and stir until it thickens, which should take about 1-2 minutes. Then, add the fried chicken to the pan, stirring continuously to ensure each piece is well-coated in the thick sauce.
- Serve: Dish out the sesame chicken onto plates or a serving dish, garnishing with white sesame seeds. Serve it hot with a side of steamed rice for a complete meal.
How to Serve Sesame Chicken
For the best experience, serve sesame chicken hot, right after cooking. Presentation can elevate the dish: place a generous serving on a white plate, drizzle some additional sauce on top, and sprinkle with sesame seeds for an appealing look.
This dish pairs wonderfully with steamed jasmine rice, fried rice, or sautéed vegetables. To complement the flavors, consider serving it alongside a crisp Asian slaw or a refreshing cucumber salad. For beverages, try a light herbal tea or a crisp lager for a delightful dining experience.
How to Store Sesame Chicken
For leftovers, store sesame chicken in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you plan to keep it longer, you can freeze it in a freezer-safe container, ensuring it is well-packed to avoid freezer burn. It can last up to 2 months in the freezer.
To reheat, the stove or oven is recommended for maintaining the dish’s crispy texture. Heat on medium until warmed through, stirring often to prevent drying out. Alternatively, a microwave works for quick reheating; just be mindful not to overheat.
Tips to Make Sesame Chicken
- Prep in Advance: Cut and marinate the chicken strips earlier in the day to save time later.
- Ingredient Swaps: If you’re out of cornstarch, you can use potato starch as a substitute for similar results.
- Avoiding Sticking: To prevent chicken from sticking while frying, ensure the oil is hot enough before adding the chicken.
- Use the Right Tools: A deep-frying thermometer can be a wise investment for accurate oil temperature at home.
- Make-ahead Tips: You can prepare the rice and sauce ahead of time, making assembly a breeze when you’re ready to serve.
- Texture Adjustments: For a crispier batter, let the batter sit for a few minutes before coating the chicken.
- Flavor Boost: Adding a bit of ginger or chili garlic sauce to the batter adds a delightful kick to the dish.
- Dietary Adaptations: You can easily modify the recipe to be gluten-free by using gluten-free flour and soy sauce alternatives.
- Leftover Magic: Transform leftover sesame chicken into a wrap with fresh veggies for a tasty light lunch.
- Frying Techniques: Use a deep-fryer for more controlled frying and consistent results, allowing you to make larger batches at once.
Variations
- Vegan Delight: Replace the chicken with firm tofu or tempeh, and adjust cooking times accordingly. This sesame tofu stir-fry still provides that satisfying crunch and flavor.
- Spicy Sesame Chicken: Add a tablespoon of chili paste to the sauce for a zesty kick. For an even spicier version, sprinkle chili flakes on the finished dish.
- Citrus Burst: Introducing orange or lemon zest into the sauce offers a refreshing twist that brightens the overall flavor profile.
- Keto-Friendly: Swap out the sugar for a low-carb sweetener, and serve it over cauliflower rice for a healthier take.
- Honey-Sesame Fusion: Substitute sugar with honey in the sauce for a unique sweetness that pairs beautifully with the savory elements of the dish.
FAQs
Can I make this ahead of time?
Yes, preparing the chicken and sauce ahead of time is possible. You can coat and fry the chicken, then store it in an airtight container. Reheat and add the sauce just before serving to maintain crispness.
How do I store leftovers?
Leftovers should be placed in an airtight container and kept in the refrigerator for up to 3 days. Make sure to let them cool before sealing to avoid condensation.
Can I freeze this dish?
Absolutely! You can freeze cooked sesame chicken for up to 2 months. Just ensure it’s cooled down and stored in a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat on a skillet.
What can I substitute for cornstarch?
If you don’t have cornstarch, you can use potato starch or tapioca starch as a one-to-one substitute, providing a similar texture and consistency in the batter and sauce.
How do I prevent the chicken from drying out?
To keep the chicken juicy, be careful not to over-fry it. Aim for a golden brown color, usually around 5-7 minutes. Additionally, consider adding a touch of chicken broth to the sauce for extra moisture.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free soy sauce and all-purpose flour alternatives. Ensure all your ingredients meet gluten-free standards.
Can I use a different type of oil for frying?
You can use oils with high smoke points, like canola or peanut oil. These will give you a crispy finish without altering the flavor much.
What if I don’t have a wok?
If a wok isn’t available, a large sauté pan or deep skillet works just as well for both frying and stir-frying. Just make sure it’s wide and deep enough for frying.
Sesame Chicken
Ingredients
Method
- In a bowl, mix together the soy sauce, rice vinegar, sugar, cornstarch, and water until well combined. Set aside.
- In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, egg white, salt, and cold water until smooth and free of lumps.
- Add the sliced chicken to the bowl with the batter and stir to coat each piece evenly.
- Heat 2-3 inches of oil in a wok or large stockpot until it reaches 350°F (175°C).
- Gently drop the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Deep-fry for 5-7 minutes, or until golden brown and crispy.
- Once cooked, remove the chicken from the oil and let it drain on a plate lined with paper towels.
- In another wok or skillet, heat 2 tablespoons of oil over high heat. Add minced garlic and stir-fry until fragrant.
- Pour in the prepared sauce and stir until it thickens, about 1-2 minutes. Add the fried chicken and stir until well-coated.
- Dish out the sesame chicken onto plates or a serving dish, garnishing with white sesame seeds. Serve hot with steamed rice.