Sesame Chicken

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This easy Sesame Chicken recipe brings bold flavor straight to your kitchen in just 30 minutes! Crispy golden chicken coated in a sweet and savory sauce that is better than takeout and perfect for busy nights!

Course Main Course, Main Dish

Cuisine Asian

Keyword honey sesame chicken, sesame chicken, sesame chicken recipe

Prep Time 15

Cook Time 15

Servings

Calories 555kcal

Author Trish - Mom On Timeout

Ingredients

Sesame Chicken Sauce

⅓ cup honey
¼ cup low sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons rice vinegar
1 tablespoon tomato paste or ketchup
1 tablespoon toasted sesame oil
2 cloves garlic minced
¼ teaspoon ground ginger

Slurry

1 tablespoon cornstarch
2 tablespoons water

Chicken

2 large eggs beaten
½ cup cornstarch
¼ cup all-purpose flour
½ teaspoon fine sea salt
¼ teaspoon black pepper
1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces (or use chicken thighs)
2 tablespoons vegetable oil

Optional Garnish

sesame seeds
thinly sliced green onions

Instructions

Make the Sauce

In a medium bowl, whisk together the sauce ingredients: honey, soy sauce, brown sugar, rice vinegar, tomato paste, sesame oil, garlic, and ground ginger. Set aside.
⅓ cup honey, ¼ cup low sodium soy sauce, 3 tablespoons light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon tomato paste, 1 tablespoon toasted sesame oil, 2 cloves garlic, ¼ teaspoon ground ginger

Prepare the Slurry

In a small bowl, mix the cornstarch and water to make a slurry. Set aside.
1 tablespoon cornstarch, 2 tablespoons water

Cook Chicken

In a shallow bowl, beat the eggs. In another bowl, combine the cornstarch, flour, salt and pepper.
2 large eggs, ½ cup cornstarch, ¼ cup all-purpose flour, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
Dip chicken pieces in the beaten egg, then coat in the cornstarch mixture.
1 ½ pounds boneless skinless chicken breasts
Heat the vegetable oil in a large skillet over medium-high heat.
2 tablespoons vegetable oil
Working in batches, add the coated chicken to the skillet and cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.

Finish the Sauce

Pour the sauce into the skillet and bring to a simmer.
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1 to 2 minutes.

Combine and Serve

Return the cooked chicken to the skillet and toss to coat in the sauce.
Sprinkle with sesame seeds and green onions, if desired, and serve immediately.
sesame seeds, thinly sliced green onions

Notes

Storage Information

Refrigerator: Leftover sesame chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezer: To freeze, let the chicken cool completely, then transfer to an airtight, freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
Make Ahead: The sauce can be made ahead of time. Whisk it together and store it in the refrigerator in an airtight container for up to 2 days in advance.

Tools and Equipment (affiliate links): Wok or Large Skillet | Glass Mixing Bowls | Whisk

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition