I really love My local Asian restaurant's sesame chicken. But often don’t want to eat out or order in. These are easy recipes you can make at home.
Sesame Chicken Recipe
for the chicken:
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 1 large egg
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil divided
for the sauce:
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice or apple cider vinegar
- 3/4 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons packed brown sugar
- 1 teaspoon minced garlic
- 1/4 teaspoon ground ginger
- 2 teaspoons sesame seeds
- 1/2 cup of water or chicken stock
- steamed vegetables like broccoli, snap peas, carrots, baby corn
In a small bowl, whisk together all ingredients for the sauce. Set aside.
Cook rice and steam vegetables. Set aside.
In a small bowl, whisk the egg with cornstarch, salt, and pepper. Add chicken pieces to the batter and stir well.
In a large skillet, heat up 1 tablespoon of olive oil. Place chicken, piece by piece, in the pan and cook on all sides until the batter is golden and slightly brown. It's easier to cook the chicken in two batches, using 1 tablespoon of oil each time.
Once the chicken is done, pour sauce mixture over it and simmer on medium-low heat until the sauce thickens. Remove from heat.
Serve chicken over rice with a side of steamed vegetables.
Play with the recipe and make other versions:
- spicy: add 2 teaspoons of sweet chili sauce to the sauce ingredients before adding to chicken. Add crushed red peppers if you like even more heat.
- baked: instead of frying the chicken in a pan, line a large baking sheet with parchment paper and arrange coated chicken on sheet. Bake for 10 to 12 minutes in 375 degrees F.
- skinny: to cut down on calories, skip the cornstarch coating for chicken and brown chicken pieces in olive oil in the pan. Add sauce and simmer until thickened.
- honey: add 3 tablespoons of honey in place of brown sugar, to sauce mixture. Whisk and add to chicken.
- stir fry: add Asian vegetable mix (available in the frozen section in grocery stores) and noodles or cooked rice to the chicken mixture in the pan. Heat everything up and serve!
Sesame Chicken with Broccoli
- 1 1/2 cups quick-cooking white rice
- 1 3/4 teaspoons kosher salt, divided, plus more
- 8 cups broccoli florets
- 1/4 cup plus 2 tablespoons cornstarch
- 1/2 teaspoon freshly ground black pepper
- 2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
- 4 tablespoons vegetable oil, divided
- 1/4 cup plus 1 tablespoon honey
- 1/4 cup low-sodium soy sauce
- 3 tablespoons of rice wine vinegar
- 1 tablespoon Sriracha
- 1 large clove garlic, finely grated
- 1 teaspoon finely grated ginger
- 1 1/2 teaspoons toasted sesame oil
- 2 tablespoons toasted sesame seeds, divided
- 2 scallions, thinly sliced
- Cook rice with a pinch of salt according to package directions.
- Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.
- Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
- Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
- Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
- Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with the first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
- Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.
Crispy Sesame Chicken with a Sticky Asian Sauce
- 5 tbsp olive oil
- 2 eggs lightly beaten
- 3 tbsp cornflour/cornstarch
- 10 tbsp plain/all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 chicken breast fillets chopped into bite-size chunks
- 1 tbsp sesame oil optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
- 2 cloves garlic peeled and minced
- 1 tbsp Chinese rice vinegar white wine vinegar will work too
- 2 tbsp honey
- 2 tbsp sweet chili sauce use more or less depending on the brand and how spicy you like it
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soy sauce
- Boiled rice
- 2 tbsp sesame seeds
- Small bunch spring onions/scallions chopped
Heat the oil in a wok or large frying pan until very hot.
Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt, and paprika to another shallow bowl and mix together.
Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
Add all of the sauce ingredients to the hot wok, stir and bubble on high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
Baked Honey Sesame Chicken Recipe
Baked Honey Sesame Chicken is a delicious, quick and easy recipe for cooking the chicken. The sweet and sour sauce is done in a matter of minutes and the flavor is amazing. The toasted sesame seeds alongside with the sauce complement very well the baked chicken. Serve over rice and lunch or dinner is done in less than an hour.
Makes about 3-4 servings
4 boneless, chicken breast halves (about 500g)
2/3 cup breadcrumbs salt and freshly ground black pepper canola oil for drizzling Sesame Sauce
1 tbsp sesame oil 2 garlic cloves, minced
1/3 cup honey 1/3 cup light soy sauce
1/2 cup chicken stock or water
2 tbsp cornstarch
2 tbsp water
1 tsp grated fresh ginger
1 tsp chili paste or chili jam
1/4 cup vinegar
1/4 cup brown sugar Garnish
2 tbsp toasted sesame seeds
1. Preheat the oven to 350F (180C). Line a baking sheet with parchment paper. Place the breadcrumbs into a flat bowl and set aside.
2. Cut the chicken breasts in 1-inch pieces and season with salt and pepper. Coat each piece in breadcrumbs and place into the prepared baking sheet. Drizzle with a little oil and bake for 25-30 minutes until cooked through.
3. Prepare the sauce: In a saucepan over medium heat add the sesame oil, garlic, ginger, chili jam and stir for a few seconds. Add the water (chicken stock), soy sauce, honey, vinegar, and brown sugar. Stir until it comes to a boil.
4. Whisk together the cornstarch and 2 tbsp of water and once the mixture is boiling add the cornstarch mixture, stirring until it thickens. Keep it on very low heat until the chicken is cooked.
5. Pour the sauce over chicken and top with sesame seeds. Serve immediately alongside rice.
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