Easy Sesame Chicken

$5.15 recipe / $1.29 serving

I didn’t know sesame chicken was so easy to make. Did you know sesame chicken was so easy to make? Well, now we both know, and have no excuse not to make it on the regular.

I mean, seriously, this is plate lickin’ good stuff here and you can probably make it in about the same amount of time that it takes for the take out guy to get to your door. Serve this up with something veggi-licious on the side, like steamed broccoli or Crunchy Asian Salad, for a well rounded meal and you will have dinner owned.

I used boneless, skinless chicken thighs here because that was the best buy at the store this week, but you could certainly use chicken breast if you’d like. I got four portions out of this recipe, but be aware that these are no take-out sized portions (because those huge, ammiright?). The portions are exactly as pictured here. One cup of cooked rice and 1/4th of the cooked sesame chicken. It’s not huge, but it will fill you up and if you’ve got a side too, you’re good to go.

Easy Sesame Chicken

Easy Sesame Chicken

4.7 from 149 reviews
Easy Sesame Chicken
 
Prep time
Cook time
Total time
 
Total Cost: $5.15
Cost Per Serving: $1.29
Serves: 4
Ingredients
Chicken
  • 1 large egg $0.17
  • 2 Tbsp cornstarch $0.08
  • 1 pinch each salt & pepper $0.05
  • 1 lb. boneless, skinless chicken thighs $2.14
  • 2 Tbsp vegetable oil (for frying) $0.04
Sauce
  • 2 Tbsp soy sauce $0.20
  • 1 Tbsp water $0.00
  • ½ Tbsp toasted sesame oil $0.85
  • 1½ Tbsp brown sugar $0.02
  • 1½ Tbsp rice vinegar $0.17
  • 1 inch fresh ginger, grated $0.11
  • 1 clove garlic, minced $0.08
  • 2 Tbsp sesame seeds $0.29
  • 1 Tbsp cornstarch $0.04
For Serving
  • 4 cups cooked jasmine rice $0.69
  • 2 whole green onions $0.22
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

 

Easy Sesame Chicken

Step by Step Photos

Egg and CornstarchTo make the faux breading, whisk together the egg, cornstarch, and a pinch of salt and pepper. It may seem thick at first, but keep whisking and it will thin out a bit.

BatterThis batter will coat the chicken and kind of give it a fried texture, even though we’re only “shallow frying” instead of “deep frying.”

Chicken ThighsI used half of this pack and froze the rest. you could use chicken breasts if you’d like.

Chicken ChunksTrim off any large pieces of fat (don’t kill yourself trying to get every last bit, just the big pieces) and then cut it into small one inch or so pieces. Remember, the smaller the pieces, the more surface area there will be to get coated in sauce. Yummm.

Coat ChickenToss the chicken in the batter.

Fry ChickenAdd 2 Tbsp of vegetable oil to a large skillet and heat over medium-high heat. Wait until the oil gets very hot and then add the chicken. You can test to see if the oil is hot enough by dropping a little bit (just one drop) of the batter into the oil. It should puff up and sizzle a lot. 

Browned ChickenCook the chicken until the outside is golden brown. Don’t stir too often, or it won’t have a chance to brown and the “breading” may come off. Just stir every few minutes or so. At this point I drained off the extra oil (I used a lid to hold back the chicken while I poured it into a bowl).

Sesame SauceWhile the chicken is cooking, you can prepare the sauce. Stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds, and cornstarch.

Sesame ChickenPour the sauce into the hot skillet and toss the chicken to coat in the sauce. As soon as the sauce hits the hot skillet, it will begin to thicken into this nice, glossy sauce. Once it’s all coated and thick, turn the heat off.

Sesame ChickenOh. My. Serve with sliced green onions sprinkled on top and over a bed of warm jasmine rice.

Easy Sesame Chicken

349 Comments

  1. Amazing!!! And so easy. Had trouble browning the meat and with too much oil. Next time I will use less oil and give the chicken a longer cook time. Otherwise, fantastic!

  2. Very good! Makes a mess but smells delicious and is just as good days later for lunch. Not healthy but very authentic.

  3. Ashli says:

    I’m wondering if I could bake the chicken first, then add chicken and the sauce in a pan to simmer.. Trying it tonight!

  4. Robin says:

    I made this recipe yesterday and it is DELICIOUS!! I made twice the amount of sauce and then I made a vegetable stir fry with it (of course, using the rest of the broccoli slaw I bought on sale last week).

    I didn’t have rice vinegar so I used white vinegar; next time I’ll use lime juice.

    I’ve been trying to spend less money on groceries and this website has been very helpful, thank you.

  5. Crystal says:

    Sesame chicken is my boyfriend’s favorite Chinese food dish from our go-to Chinese place, and we’ve never been able to find a comparable recipe… until now! This was delicious and super easy. We served it with fried rice and had a little leftover chicken, so the next day I cut up the chicken and made chicken fried rice with it! Yum! My only issue was the breading didn’t quite stick to the chicken… Next time I’m going to try dredging the chicken with flour first.

  6. Kiera says:

    I absolutely love this recipe. I can’t find boneless chicken thighs, I’ve never seen them in the store, even though I check every time. I just end up using chicken breasts. I also triple the sauce, because it’s so good!

  7. Lexie says:

    I’d like to know where the hell I can buy a pound of chicken for less than $3.

    • My local grocery store has sales on boneless, skinless chicken breasts on a fairly regular basis. I catch those sales (usually around $1.99/lb.) and save the meat in the freezer for when I need it. If you do a bit of shopping around and keep an eye on sales flyers, you might be able to get a similar deal.

    • chill says:

      I was really looking forward to trying this recipe but it was a big flop. First of, I doubled everything because it was meant for four people. I really love the sesame chicken we get at our Chinese restaurant but it’s very different from this. My first problem was when pouring the chicken and egg mixture into the hot oil, I frickin got scrambled eggs and chicken. This egg mixture in no way coated the chicken, it was all separate. I was annoyed. Then the next thing that went wrong was that it all stuck to the frickin bottom of the pan so it smelled like burned egg. The last thing was the fiber strands of the ginger were very noticeable when eating the chicken. Very disappointed!!!!! Needless to say I’ll be trying a different recipe! Just upset I spend all the money I did on this dinner!

    • Sams club, $1.88 a pound

  8. Sharon says:

    I had a request from a little boy on his birthday for his favorite dish, but his mom couldn’t afford it for a big crowd from a food place. I spoke up and took up the task to make this dish, one I have never done before. This recipe I found,followed and the Birthday Boy was all smiles. Its easy and absolutely delicious. It became a crowd pleaser.

  9. Loey says:

    This is one of my favorite recipes, I make it at least once a week.

Speak Your Mind

*

Rate this recipe: