Go Back
–+ servings
sesame chicken on a white serving platter.
Print Recipe
5 from 1 vote

Sesame Chicken

This Sesame Chicken is incredibly easy to make, 10 times better than take-out and ready in just 30 minutes! Battered pieces of chicken fried to crispy perfection and tossed in a delicious sweet and savory sauce. Perfect for a quick weeknight dinner!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Chinese
Servings: 6
Calories: 498kcal
Author: Joanna Cismaru

Ingredients

Sauce

  • ⅓ cup soy sauce
  • 2 tablespoon rice vinegar
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ⅓ cup water
  • 2 teaspoon sesame oil
  • 1 tablespoon sesame seeds

Batter

  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 2 egg whites
  • ½ cup soda water

Chicken

  • 1 pound chicken thighs boneless and skinless, cut into 1 inch cubes
  • 2 teaspoon sesame oil
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ½ cup vegetable oil for frying
US Customary - Metric

Instructions

  • Make the sauce: In a small bowl add all the sauce ingredients together and whisk well. Set aside.
  • Make the batter and dip chicken: In shallow plate or bowl, combine all the batter ingredients together. Dip the chicken pieces into the batter and coat thoroughly.
  • Fry chicken: Add the vegetable oil to a large skillet and heat until it reaches 350°F. Add the chicken to the skillet, piece by piece, making sure they don't touch each other and fry until golden brown. You will need to do this in batches.
  • Finish the dish: In another skillet or wok, add the 2 tsp of sesame oil, garlic and red pepper flakes. Cook for about 30 seconds or until aromatic. Add the sauce to the skillet and the fried chicken. Toss everything together well.
  • Garnish and serve: Garnish with sesame seeds and serve.

Notes

  1. You can serve these delicious chicken bites over Jasmine Rice or Basmati Rice. They also work well with some tasty rice noodles and chopped veggies on the side.
  2. When frying the chicken, make sure to use enough oil so that it comes at least halfway up the side of the chicken.
  3. Use a low sodium/light soy sauce in the sauce, not a dark soy sauce, which will make the sauce too dark.
  4. Transfer the leftover sesame chicken to an airtight container and store in the fridge for 3-4 days. Make sure the chicken has fully cooled down to room temperature otherwise it will steam itself in the container.
  5. Freeze sesame chicken in an airtight container, or ziploc bag for up to 3 months.

Nutrition

Serving: 1serving | Calories: 498kcal | Carbohydrates: 39g | Protein: 14g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 553mg | Potassium: 225mg | Fiber: 1g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg