This Easy Sesame Chicken recipe is seriously so easy that you’ll be tempted to toss those take-out menus. The deliciously sweet and savory sauce takes only a few ingredients, all of which you can keep on hand indefinitely (keep your ginger in the freezer). You know, just in case you need some sesame chicken like, now. Oh, and this take-out fake-out sesame chicken works great for your weekly meal prep, too!
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What is Sesame Chicken?
If you’re unfamiliar with this Chinese-American fast food classic, sesame chicken is small pieces of tender chicken that have been coated in an egg and cornstarch, deep-fried until crispy, and then coated in a deliciously sweet, salty, and tangy sauce. The sauce also has a light but toasty flavor thanks to sesame seeds. You’ll find this dish at most Chinese-inspired takeout restaurants across America.
Ingredients for Sesame Chicken
Here’s what you’ll need to make this easy sesame chicken recipe:
- Chicken Thighs: We use chicken thighs for this recipe because they stay juicy and super tender without fear of drying out, and they’re very budget-friendly. You can use chicken breast, if preferred, just be careful to not overcook the chicken.
- Cornstarch and Egg: The combination of cornstarch and egg coats the chicken, keeping it tender and providing something for the sauce to grab onto. This technique of coating meat in a cornstarch mixture is called “velveting.”
- Soy Sauce: The base for the sauce is soy sauce, which provides plenty of salt and umami flavor.
- Toasted Sesame Oil: Toasted sesame oil gives the sauce a deliciously nutty flavor. Make sure to get toasted oil, which has a deep amber color and a much more pronounced flavor.
- Brown Sugar: Brown sugar provides sweetness to balance the salt of the soy sauce and the acidity of the vinegar. Brown sugar has a deep flavor, compared to the more one-dimensional flavor of white sugar. You can also use honey in place of the brown sugar.
- Rice Vinegar: Rice vinegar gives the sauce a nice tangy flavor. Rice vinegar is milder than other vinegar types, which keeps the sauce in balance and not too harsh.
- Fresh Ginger: Ginger gives the sauce zing! Be sure to use fresh ginger, not dried ginger, as it has a much more peppery flavor. Keep fresh ginger in your freezer to always have it on hand without it going bad.
- Garlic: Garlic provides a nice savory base flavor for the sauce.
- Sesame Seeds: Sesame seeds add even more sesame flavor to the sauce and a delicious visual appeal.
- Cornstarch: Cornstarch thickens the sauce into a nice glaze with a translucent, glossy finish.
- Rice and Green Onions: Serve your sesame chicken over a bed of rice with sliced green onions on top for a well rounded meal.
No Deep Frying Required
I specifically wrote this recipe for those of you out there who hate deep frying as much as I do. This recipe uses a very small amount of oil to cook the chicken and because of that, you don’t get super crispy edges as you would with a deep fry, but the trade-off is well worth it in my opinion. No leftover oil to deal with, no cooking oil smell filling your house, and no splattering oil trying to kill you. So worth sacrificing crispy edges.
What to Serve with Sesame Chicken
I like to pair my Easy Sesame Chicken with jasmine rice and a little steamed broccoli. It’s a super simple meal that is very satisfying, and stores well for meal prep! It also goes great with Crunchy Cabbage Salad, Sesame Cucumber Salad, Easy Egg Drop Soup, Savory Coconut Rice.
Easy Sesame Chicken
Servings 4Ingredients
Chicken
- 1 large egg ($0.23)
- 2 Tbsp cornstarch ($0.06)
- 1 pinch each salt and pepper ($0.05)
- 1 lb boneless skinless chicken thighs ($3.23)
- 2 Tbsp cooking oil ($0.08)
Sauce
- 1/4 cup soy sauce ($0.24)
- 2 Tbsp water ($0.00)
- 1 Tbsp toasted sesame oil ($0.33)
- 3 Tbsp brown sugar ($0.12)
- 1 Tbsp rice vinegar ($0.12)
- 1 tsp grated fresh ginger ($0.10)
- 2 cloves garlic, minced ($0.16)
- 1 Tbsp sesame seeds ($0.8)
- 1/2 Tbsp cornstarch ($0.02)
For Serving
- 4 cups cooked jasmine rice ($0.70)
- 2 whole green onions ($0.22)
Instructions
- First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
- In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
- Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.
- Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
- Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
- Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.
See how we calculate recipe costs here.
Equipment
- Non Stick Cookware
- Grater
- Color Cutting Boards
Nutrition
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How to Make Sesame Chicken
Make the sauce first, so it’s ready to go when you need it. In a bowl, stir together 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 3 Tbsp brown sugar, 1 Tbsp rice vinegar, 1 tsp grated fresh ginger, 2 minced cloves of garlic, ½ Tbsp cornstarch, and 1 Tbsp sesame seeds.
Let’s just talk about this toasted sesame oil for a second. You must get the kind that is toasted to get the super vibrant nutty flavor that you want in your sesame chicken. Not all brands actually say “toasted” on the bottle, but you can recognize the toasted variety by its deep brown color. Regular sesame oil will be the color of straw, like vegetable oil. You want the brown stuff. ;) It’s usually in the international foods aisle, instead of the baking aisle with the other oils.
Next, trim any extra fat off of one pound of boneless, skinless chicken thighs, then cut them into small one inch cubes. One pound for me was about three chicken thighs.
Add 1 large egg, 2 Tbsp cornstarch, and a pinch of salt and pepper to a medium bowl.
Whisk the egg and cornstarch together until it is light and frothy. It may seem thick at first, but as the cornstarch dissolves in the egg, it will thin out and get nice and frothy.
Add the cubed chicken thighs and stir them to coat in the egg mixture.
Add 2 Tbsp cooking oil to a large skillet and heat it over medium. Wait until it is very hot. This is VERY important. The skillet must be very hot! Once very hot, swirl the skillet to make sure the oil coats the entire surface, add the chicken, and make sure it’s spread out into a single layer. Let the chicken cook, undisturbed, until golden brown on the bottom. It will kind of cook into a single round pancake, but don’t worry, we’ll break up the pieces next.
Then carefully flip the chicken pieces, breaking up them up slightly into smaller pieces as you flip. Cook on the other side until browned and cooked through. Make sure to not stir them too much, or you can cause the egg to come off the chicken. You can see that some of the chicken pieces are still kind of stuck together at this point. That’s okay. Just do not over stir.
Finally, add the prepared sauce and stir to coat. Continue to carefully stir the chicken as the sauce beings to simmer and thicken. Once it’s thickened, turn off the heat.
Sprinkle some sliced green onions over top and serve with warm rice. :) Doesn’t get better than this.
Easy Sesame Chicken – done in about 30 minutes, and NO DELIVERY FEE! :D
This recipe was simple, fun to make, and a great hit at home. I learned some new things while making this recipe that I can apply to other dishes. Furthermore, it tasted better than the majority of chinese restuarants around me and was way more afforable. Watching my family dig in was the best part. I’m saving this website and checking online to see if you have a page to follow. Thank you!
Yum! Another keeper! I doubled the sauce (I like sauce) and paired with steamed Broccoli. Everyone loved it!
I found this recipe when it was about a year old (2014!) and have been making it for my boys since!!! One of our all time favorites and so easy to make! We always double or triple the sauce! Thought it was about time I left a review since I don’t think I ever did! Thank you so much for this one Beth!
Delicious, cheap, and easy enough I could make it while my 1 year old was still happy playing with kitchen tools :)
1 cup of raw rice would be enough for this dish when cooked (I used 1.3). Super easy side dish was frying 1/2 bag frozen oriental veggies in the chicken pan afterwards, I dusted them with some corn starch then added a dash of soy sauce, vinegar, and brown sugar again to have the same flavours in a thickened sauce. Really makes the dish super filling and go a bit further :)
As an Australian, it is very sweet, but it absolutely tastes like delicious take out. Healthier version would be to cut the sugar to 1/3rd of the recipe but as a treat it’s soo good. Plus, we have plenty more leftovers for extra meals! With the veggies the 4 serves easily stretches to 5 servings or more.
Made this the other day. It was quick, easy and DELICIOUS!!
I doubled the amount of brown sugar as the sauce wasn’t as sweet as the Sesame Chicken I’m used to. Next time (and there will definitely be a next time) I may increase a little more and cut back a bit on the ginger.
I HIGHLY recommend this recipe!
Very easy to make! Wish I had bought a side to go with it like potstickers or egg rolls. The sauce is good but wish I knew how to make a spicy version. Had to buy all the ingredients so that was a little pricey, but going forward I’ll just need chicken!
This sesame chicken is delicious. I had never made it before. I think next time I’ll go for low sodium soy sauce.
This is an awesome recipe and a new favorite from this website. My husband is allergic to eggs, so I just pat the chicken pieces dry and then toss with a little salt, pepper, and a couple tablespoons of cornstarch. Not quite as much like a batter, but still gives a little coating/crunch to the chicken. We are getting ready for a big snow storm, so I’m off to the store to get ingredients for this!
Can I use breast? I don’t like the fattiness of tonight’s.
You can! Just be careful not to overcook as breasts can dry out really quickly.
made sesame scrambled egg chicken
This is a delicious recipe. I doubled it for my family and used 1/2 low sodium soy sauce and half coconut aminos (to sub for the soy sauce). I also used a Splenda brown sugar substitute. I served over Jasmine rice mixed with cauliflower rice and everyone enjoyed it.
Could I use the same “velveting” technique in an Airfryer, with the same crispy results? Has anyone tried it?
The food that you cook looks.good
I’ve been using this receipt for years now! So good and yet so easy. It doesn’t get any better.
I tried the Sesame Chicken and Sesame Chicken Sauce recipe, and it was a game-changer! The chicken came out perfectly crispy and golden, and the sauce was absolutely delicious. The balance of sweet and savory flavors was spot on.