Try the luscious taste of Easy Sesame Chicken, a perfect blend of sweetness and subtle tang that makes your meals memorable. Ready to shine at your table!
Sesame Chicken Recipe
Enjoy the savory goodness of our Easy Sesame Chicken, where each bite offers a harmony of sweet, tangy, and umami flavors. The crispy, golden-brown chunks of tender chicken, coated in a rich, glossy sauce and sprinkled with sesame seeds, create a delightful symphony for your taste buds. This homemade classic is a simple joy that promises to elevate your dinner repertoire with its mouth-watering allure.
Ingredients
For the Chicken:
- Boneless, skinless chicken thighs
- Water
- Baking soda
- Salt (kosher salt is used here, use less if using fine salt)
- Egg
- Cornstarch
- Oil (just a small amount is needed)
For the Sesame Chicken Sauce:
- Ketchup
- Water
- Sugar
- White vinegar
- Soy sauce (low sodium is used)
- Dark soy sauce (for color, optional)
- Cornstarch (for thickening)
- Green onion (whites for stir fry, greens for garnish)
- Toasted sesame seeds (for garnish)
Instructions
For the Chicken:
- Combine chicken thighs, water, baking soda, and salt in a large mixing bowl. Mix vigorously until the chicken absorbs the water.
- Add egg and mix well. Follow with cornstarch until no dry cornstarch is visible, then add oil and mix evenly.
- Heat 2-3 inches of oil in a wok or pan to about 375°F.
- Fry the chicken in batches if necessary, for about 4-5 minutes, then let drain.
- Re-fry the chicken at 375°F until golden brown and crispy, about 5-6 minutes. Drain.
For the Sesame Chicken Sauce:
- Mix the sauce ingredients: ketchup, water, sugar, vinegar, cornstarch, soy sauces.
- Stir fry the whites of green onions in hot oil in a wok.
- Pour prepared sauce into the wok, heat until it thickens and becomes glossy.
- Add the fried chicken to the sauce, coat evenly.
Serve immediately with garnishes.
Recipe Tips
- Marinate the chicken longer if possible (even overnight).
- Cut chicken thighs into the same size pieces for even cooking.
- Maintain oil temp at 375°F for proper frying.
- Break up chicken pieces that stick together during frying.
Storage
- Cool leftover chicken completely and store in an airtight container, refrigerated, for up to 3-4 days.
- For freezing, cook chicken pieces longer in the first fry, cool, then freeze.
Reheating
- Reheat coated chicken in the microwave.
- Fry or air fry non-sauced leftovers that were frozen, after defrosting or straight from frozen.
Handling Leftover Oil
- Let it cool and strain if reusing.
- Dispose of it properly in a sealed container in the trash, not down the drain.
Note on Making it Gluten-Free
- Substitute soy sauce and dark soy sauce with a pinch of salt or omit entirely for a gluten-free version.
Enjoy your homemade Sesame Chicken!
