When you take your first bite of Easy Sesame Chicken, you’ll make a vow to NEVER order Chinese takeout again. It’s impossible for any restaurant to top this recipe — and that’s not even the best part!
For many of us, Sesame Chicken has always been our favorite takeout dish. Those lightly battered pieces of chicken fried in a sweet and savory brown sauce are simply irresistible!
But when you try this super simple and delicious recipe for Easy Sesame Chicken, your taste buds will never be the same. I’m genuinely excited for you and your loved ones to try this recipe!
So what’s the BEST part about this genius recipe? It’s not only surprisingly healthier than ordering takeout but also much more affordable!
Easy Sesame Chicken only costs about $1.29 per serving. You probably already have the majority of the ingredients for this recipe too. It’s a hassle-free AND guilt-free way to satisfy your Chinese takeout cravings. Even kids will love this recipe — and that’s especially impressive!
Here’s how to make Easy Sesame Chicken:
- 1 large egg
- 2 Tbsp cornstarch
- 1 pinch each salt & pepper
- 1 lb. boneless, skinless chicken thighs
- 2 Tbsp vegetable oil (for frying)
- 2 Tbsp soy sauce
- 1 Tbsp water
- ½ Tbsp toasted sesame oil
- 1½ Tbsp brown sugar
- 1½ Tbsp rice vinegar
- 1 inch fresh ginger, grated
- 1 clove garlic, minced
- 2 Tbsp sesame seeds
- 1 Tbsp cornstarch
- 4 cups cooked jasmine rice
- 2 whole green onions
- 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.
- Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
- While the chicken is cooking, 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. (You can grate the ginger with a small-holed cheese grater).
- Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
- Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.
Looking for another easy and delicious Asian recipe? Try our Mongolian Beef:
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