Easy Sesame Chicken
Let Me Tell You Why I Love Making This
So, this Easy Sesame Chicken has become my go-to when I’m staring at the fridge thinking, what can I make that doesn’t require me to wrestle with fifty ingredients or start a kitchen fire (which, honestly, has almost happened with me and hot oil before—don’t ask!). I still remember the first time I made sesame chicken, I was basically trying to copy that takeout spot down the street. Spoiler: mine was way less greasy and my house didn’t smell like fried socks for days. My brother showed up halfway through cooking, immediately started picking at the chicken, and now he requests it every single time he visits. Which is sweet. Kind of.
Why I Keep Making It (And Why My Family Basically Demands It)
I make this when the weather’s awful, or when I’ve got one of those weeks where everything’s “go-go-go.” My family goes a little bananas for it because (a) it’s got that sticky, sweet sauce, and (b) I can double the batch for leftovers—though, if I’m honest, leftovers usually vanish by midnight. Sometimes it’s just nice knowing I can throw this together in about half an hour without needing to summon the spirit of Julia Child. Plus, if the sauce gets too thick or too thin, no one in my house actually notices. Or maybe they’re just being polite?
Here’s What You Need (With a Few Cheats and Swaps)
- About 500g (a pound-ish) boneless chicken breast or thighs (I usually use thighs because they’re juicier, but chicken breast works—even frozen, if you’re desperate. My aunt swears by the pricier organic stuff, but supermarket chicken honestly tastes just fine here.)
- 2 tablespoons cornstarch (or potato starch if cornstarch ghosts you at the last minute)
- 1 egg (I’ve skipped it a couple times; the coating’s a bit less crispy, but the world didn’t end)
- 2 tablespoons soy sauce (low sodium, regular, whatever you’ve got—I’ve even used coconut aminos in a pinch)
- 1 tablespoon rice vinegar (if you don’t have it, white vinegar works, just use a tiny bit less)
- 3 tablespoons honey OR sugar (I’ve used maple syrup, but it made things a bit weirdly breakfasty—it’s up to you!)
- 2 teaspoons sesame oil (skip it if you must, but it does add that magic)
- 2-3 tablespoons sesame seeds (the more the merrier, but I’ve forgotten them and it still tasted like sesame chicken—go figure)
- 3 cloves garlic, minced (I’m lazy, so sometimes I use the jarred stuff)
- 1 tablespoon grated ginger (I’m not above using the squeeze tube from the store—don’t judge)
- 2 green onions for garnish (if you remember, otherwise just pretend they’re there)
- Oil for frying—anything neutral like canola or sunflower (I’ve even used olive oil, but it can taste a bit strong)
How I Actually Make It (Plus Some Honest Moments)
- Prep the chicken: Cut your chicken into bite-sized pieces—think little nuggets. Toss them in a bowl with the egg, cornstarch, and a tablespoon of soy sauce. I use my hands for this because it’s just easier, but honestly, a spoon works fine if you’re squeamish. Let that sit while you get everything else ready.
- Make the sauce: In a small bowl, mix together the rest of the soy sauce, rice vinegar, honey (or sugar/maple syrup), sesame oil, garlic, and ginger. This is where I usually sneak a taste—sometimes I add an extra splash of vinegar if it needs more zing.
- Fry the chicken: Heat up about 1/2 inch of oil in a frying pan over medium-high heat. When it’s shimmering (I drop a bit of cornstarch in to test—should sizzle but not explode), add the chicken pieces. Fry till golden, flip once—should take about 3-4 minutes a side. Don’t crowd the pan; otherwise, you get steamed chicken and nobody wants that.
- Sauce it up: Drain the chicken on a plate lined with paper towels and gently wipe out the pan (careful, it’s hot—I’ve lost a few fingerprints here). Pour your sauce into the pan, let it bubble and thicken for a minute or so, then toss the chicken back in. Stir it around until everything’s shiny and sticky and glorious. If the sauce looks a bit weird at this stage (kind of gloopy), don’t panic—it evens out as it cools.
- Finish & Serve: Sprinkle over tons of sesame seeds (I always forget this step and then hurl them on at the last second). Top with sliced green onions, or not. Serve hot. Or eat half straight from the pan, no shame.
Things I’ve Learned (the Hard Way)
- If you use too much cornstarch the coating gets all gummy. Not in a good way.
- Thighs stay juicier, but breast is fine, especially if you don’t overcook it. Actually, I find it works better if you use slightly bigger pieces so they don’t dry out so fast.
- Once I tried to skip the vinegar—don’t! The tang really balances everything.
Fun Experiments (And That One Disaster)
- I tried adding a dash of chili flakes once—spicy sesame chicken is excellent! My kids wouldn’t touch it, but I loved it.
- I swapped honey for agave syrup one time—honestly, it tasted almost the same.
- One time, I tried using tofu instead of chicken. It… well, let’s just say my dog was very happy that night.
What If I Don’t Have a Wok?
Look, I used to think you needed a proper wok for this. Turns out, any decent frying pan works just fine. If yours is a bit warped from past cooking mishaps (like mine), just watch the oil level so it doesn’t pool on one side. Or, I’ve even used a cast iron skillet in a pinch, though cleanup was a bit of a faff. Honestly, don’t sweat it.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for 2-3 days. Reheat in a pan or the microwave—it’ll lose a bit of crispiness, but still tastes great. Though honestly, in my house it never lasts more than a day! And cold sesame chicken at midnight is a real treat, trust me.
What Should I Serve This With?
I usually do simple white rice (sometimes jasmine, sometimes whatever is in the cabinet). If I’m feeling fancy, I’ll steam some broccoli on the side—or just toss a handful of frozen peas in with the rice. My cousin likes it with noodles. And my mum always insists on a sprinkle of extra sesame seeds, which is now kind of a family tradition—go figure!
Pro Tips (Mostly Learned From Messing Up)
- Don’t rush the frying. I once tried to crank up the heat to finish faster and ended up with burnt outsides and raw centers. Not fun.
- Let the sauce thicken a bit before adding the chicken back in—if it’s too runny, it won’t stick. But also, it’ll thicken more once the chicken is in, so don’t over-reduce it. (Confusing, I know. Just trust the process.)
- On second thought, always taste the sauce before you combine it with the chicken. You can tweak the sweetness or tanginess at that point.
FAQ—You Actually Asked, I Actually Answered
- Can I make this gluten-free?
- Yep! Just swap in tamari or coconut aminos for the soy sauce and double-check your cornstarch. Easy as pie (actually, easier than pie).
- Can I bake the chicken instead of frying?
- You can, though it won’t get quite as crispy. Bake at 425F on a lined tray for 20-25 minutes, flipping halfway. I’ve done it when I’m feeling a bit health-conscious—totally doable!
- Does this freeze well?
- Honestly, it’s best fresh or fridge-cold, but you can freeze it. The coating gets a bit soft, but the flavor is still there. Wrap it up tight.
- What if I don’t have fresh ginger?
- Use ground ginger (about 1/2 teaspoon) or try that pre-grated stuff from the tube. No shame in shortcuts!
- Is this better the next day?
- I tend to think so. The flavors get a bit deeper, kind of like leftovers always do. That said, it’s best when the chicken is still a little crispy.
- Why is my sauce too thick or thin?
- If it’s too thick, add a splash of water. Too thin? Let it bubble a bit longer. Or just call it “rustic”—nobody complains in my house!
- Where can I find more recipes like this?
- I love checking Just One Cookbook for inspiration, and Serious Eats has fantastic tips for stir-frying and sauces.
Oh, before I forget—did you know that sesame seeds are technically seeds, not nuts? I learned that while looking up allergy info for a friend. Completely unrelated, but now you know too!
