Easy Sesame Chicken Recipe

Introduction

Easy Sesame Chicken is a delicious and quick dish that brings bold flavors and a satisfying crunch to your dinner table. Perfectly battered and tossed in a sweet and savory sauce, this recipe is sure to become a favorite for busy weeknights or casual gatherings.

Ingredients

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 1 tablespoon corn starch
• 1/3 cup water
• 2 teaspoons sesame oil, divided
• 1/2 tablespoon sesame seeds
• 1/2 cup cornstarch
• 1/2 cup flour
• 2 egg whites
• 1/2 cup cold seltzer water
• 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
• Vegetable oil, for deep frying
• 1/4 teaspoon crushed red pepper
• 1 tablespoon minced garlic

Instructions

1. Step 1: In a bowl, mix together soy sauce, rice vinegar, brown sugar, corn starch, and water to create the sesame chicken sauce. Set aside.
2. Step 2: Whisk the cornstarch, flour, egg whites, and cold seltzer water in a separate bowl until just combined to make the tempura batter. Add the chicken pieces and coat them evenly.
3. Step 3: Heat about 3 inches of vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the battered chicken in batches until golden brown and cooked through. Remove and drain on paper towels.
4. Step 4: In a large wok or skillet, heat 2 teaspoons of sesame oil over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for about 30 seconds until fragrant.
5. Step 5: Pour in the prepared sauce and add the fried chicken pieces. Toss quickly to coat the chicken evenly in the sauce.
6. Step 6: Serve immediately, sprinkled with sesame seeds for garnish.

Tips & Variations

• Use chicken breast if you prefer a leaner option, but thighs remain juicier.
• For extra crunch, double-fry the chicken pieces by frying twice for a few minutes each at different temperatures.
• Add steamed broccoli or snap peas for a vegetable boost and color.
• Adjust crushed red pepper to taste for a milder or spicier dish.

Storage

Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispness, or briefly in the microwave if short on time. Avoid reheating too long to prevent the batter from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs tend to be juicier and more flavorful in this recipe. If using breast, avoid overcooking to keep it tender.

How can I make the chicken extra crispy?

To achieve extra crispiness, try double-frying the chicken: fry once at a lower temperature until cooked, then again at a higher temperature to crisp the exterior.

Easy Sesame Chicken Recipe

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★★★★★

4.6 from 80 reviews

This Easy Sesame Chicken recipe features tender, crispy fried chicken chunks coated in a flavorful homemade sesame sauce. The chicken is dipped in a light tempura-style batter and deep-fried to golden perfection, then tossed with a sweet and tangy sauce infused with garlic, sesame oil, and a touch of heat from crushed red pepper flakes. Perfect for a quick weeknight dinner with an Asian-inspired twist.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sesame Chicken Sauce Ingredients

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 1 tablespoon corn starch
• 1/3 cup water
• 2 teaspoons sesame oil
• 1/2 tablespoon sesame seeds

Tempura Batter

• 1/2 cup cornstarch
• 1/2 cup flour
• 2 egg whites
• 1/2 cup cold seltzer water

Chicken and Frying

• 1 lb chicken thighs, boneless and skinless, cut into 1 inch chunks
• Vegetable oil, for deep frying
• 2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic

Instructions

1. Prepare the Sesame Chicken Sauce: In a bowl, thoroughly mix together soy sauce, rice vinegar, brown sugar, corn starch, water, and 2 teaspoons sesame oil until the corn starch is fully dissolved and the sauce is smooth.
2. Make the Tempura Batter: In a separate bowl, whisk together cornstarch, flour, and egg whites. Slowly add the cold seltzer water while whisking until just combined to create a light batter. Be careful not to overmix.
3. Coat the Chicken: Add the chicken thigh chunks to the batter and gently coat each piece completely with the mixture.
4. Deep Fry the Chicken: Heat vegetable oil in a deep pan or fryer to 350°F (175°C) until hot and ready. Carefully add the battered chicken pieces in batches to avoid overcrowding. Fry each batch until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
5. Cook the Sauce with Aromatics: In a large wok or skillet, heat 2 teaspoons sesame oil over medium heat. Add the minced garlic and crushed red pepper flakes and sauté for about 30 seconds until fragrant.
6. Combine Chicken with Sauce: Pour in the prepared sesame chicken sauce, stirring briefly to heat and thicken the mixture. Add the fried chicken pieces back into the pan and toss quickly to coat all pieces thoroughly with the sauce.
7. Garnish and Serve: Transfer the coated sesame chicken to a serving dish and sprinkle evenly with sesame seeds. Serve immediately while hot and crispy.

Notes

• Ensure the oil temperature stays around 350°F to achieve a crisp, non-greasy coating on the chicken.
• Do not overmix the batter; a few lumps are fine and help keep the batter light and airy.
• You can substitute chicken thighs with chicken breasts but thighs tend to remain juicier.
• Adjust the amount of crushed red pepper flakes based on your preferred spice level.
• Serve with steamed rice and steamed vegetables for a complete meal.

Keywords: sesame chicken, tempura batter, fried chicken, Asian sauce, crispy chicken recipe