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 144 reviews
Easy Sesame Chicken
Prep time
Cook time
Total time
Total Cost: $5.15
Cost Per Serving: $1.29
Serves: 4
  • 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
  • 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
  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


  1. Heidi says:

    Hey Beth! I have been using your site a ton and all the dishes turn out super great! I was wanting to start doing freezer meals, and I was wondering if you thought this was a meal that could be cooked and then frozen and still be good? If so would you cook it all the way and then freeze it or would you do the breading part on the chicken and then make the sauce and freeze them seperately and then mix it together on the day you cook it? If I did it as a freezer meal and cooked it all the way would I reheat it in the oven? What are your thoughts? Thank you for any help you can give me I super appreciate your website and everything you do!!!!!!! -Heidi-

    • This one is not a great candidate for freezing because of the cornstarch. Sauces thickened with cornstarch tend to break down after the freeze-thaw cycle, so the texture will be different. It might taste okay, but it won’t look very appetizing. :)

  2. Angela M says:

    I made this for my husband a few weeks ago and he loved it so much he went back for seconds! I now have to double the recipe so we can have lunch for the next day. Making it again tonight and he is so excited :)

  3. I’ve made this recipe twice this week. The first time I followed the recipe to a T and it was great. The second time, I coated the wet egg-mixture covered chicken with a dry flour-cornstarch-salt/pepper mixture then cooked as instructed. I found that this gave me a texture more like what I was looking for.

  4. Not bad, but this recipe is assuming you already have the ingredients as nobody purchases a pinch of said items.

    Therefore it’s not really a $5 meal, unless by chance you already have an assortment of misc ingredients. Not being negative. I just clicked in here from google and the title was $5 which this isn’t.

    • Likewise, if you included the full price of the whole packages or containers of each ingredient it wouldn’t be accurate either. Almost no one buys every single ingredient every time they make a recipe. There will always be leftover ingredients and partial packages used. If I use one or two eggs per recipe, I’m not going to include the price for the whole dozen in each recipe because I only paid that full price once, nor do I want to count it as “free” the next time simply because I already had them on hand. The method used above (pricing out only the amount used) is what the food service industry uses to calculate recipe costs for profit and loss purposes. I include only the cost of what is used and try to discard or waste as little of my leftovers as possible. That way, cost of the remainder of the ingredients is accounted for in future recipes. Neither way is perfect, but this is the method that I find to be most realistic. :)

    • Asia says:

      What a ridiculous comment.

  5. Amanda Ochs says:

    I was wondering if there was any way that I might be able to make this with pre-cooked chicken from a rotisserie?
    Thanks in advance!

    • Hmm, I’m not sure how that would work. It might over cook if you cook it again in the skillet, and I’m not sure how you’d cut it into pieces. Rotisserie tends to be better for shredding.

  6. Annie says:

    Eating this right now – totally delicious! I used chicken breast. I had some trouble with the sesame seeds sticking to the pan instead of the chicken, any troubleshooting ideas?

    • Hmmm, I’m not sure. You could always leave the sesame seeds out of the sauce and just sprinkle them over top at the end, though. It wouldn’t affect the flavor.

  7. Dottie says:

    I never comment on any sites but I tried this recipe and a few others I am absolutely hooked, thanks for all the detail you put into your site, it makes cooking so much fun and not so intimidating lol.

  8. Bobi says:

    I’ve been wanting to make this ever since I saw it. Very tasty! I thought it was going to taste similar to a teriyaki sauce but the rice wine vinegar took it in a different direction in a good way. It gave it a nice tang! And it wasn’t too sweet – again thanks to the rice wine vinegar.

    The only thing I did differently was to only use half of the sesame seeds and I added a little salt at the end.

    Another great recipe Beth! Thank you!

  9. You’ve got water for free. Pretty cool! Can I move into your place and just lay in the bath all day? ;]

  10. The chicken was fantastic! This was a second recipe I’ve been done from your site and I loved it so much. I also prepared a crunchy asian salad and it was very tasty. Thank you, ones again :)

  11. Teresa says:

    I made this tonight for dinner with some roasted brussel’s sprouts and couscous and it was incredible. The chicken is so flavorful, and it really didn’t take much effort!

    I just bought your cookbook this weekend and I’m so excited to try the recipes in there. I’ve been following your blog for a while and basically learned how to cook by following your excellent instructions.

    Thank you so much.



  13. mish says:

    Yummy and super duper easy!! Does indeed taste like take out :) It’s opened my eyes to other cooking possibilities! :D

    On lazy days I just fry up some frozen chicken nuggets mix up the sauce and once they’re nice and crispy I add in the sauce and voila!

  14. Seriously good stuff. My husband practically purred when he ate it. He went back for second and thirds.

  15. cynthia says:

    So easy and so delicious. I’ve made this several times and it has become a family favorite.

  16. Tyler says:

    This is prolly a really basic problem, but literally every time i use a cornstarch marinade, the cornstarch always separates, clumps and coagulates. What am I doing incorrectly?? happened with this recipe.

  17. Casia Schreyer says:

    Tried this for the first time. By the time I had scraped the last of the sauce into the pan it was practically burning. I guess I had it a little too hot!
    Texture is good but the sauce just didn’t turn out.

  18. Rebecca says:

    loved the flavor. Definitely thought it was toooooooo much sesame seeds. Other then that-delish. Will be cutting the sesame seeds ratio in half next time

  19. Natasha says:

    This recipe came out great and the chicken tasted wonderful.
    Kids helped make it and everyone had two-three helpings, so thumbs Way way up.

  20. This is the best blog everr

  21. Nikki says:

    My 4th time making and this recipe always comes out perfect! Love it!!

  22. Michelle says:

    if there are leftovers is it good reheated

  23. Oh-Sheila says:

    this is a great recipe just the way it is…and I’m sure way better the Chinese take out. A keeper

  24. Christina Swan says:

    This is an excellent recipe! I toasted my sesame seeds….I am not easily impressed, this impressed me…thank you :)

  25. Rosie says:

    This is one of my favorite recipes and my kids love it! Even my picky 3 year old loves this meal. Quick, easy and doesn’t break the bank!

  26. Heather says:

    This was really good. The family loved it. I did double the sauce. I’m so happy to have found you in Relish magazine.

  27. roshni says:

    hey this looks delicious!Having guests for dinner tomorrow and this will do perfectly. Can i fry the chicken in advance,make the sauce too and put it together tomorrow before serving? Will the breading become gluggy? If not, how do you suggest i reheat the chicken?

    • No, this one would probably not do well made in advance. The breading will definitely get soft. The dish comes together very quickly, though!

  28. Jess P says:

    When I saw this recipe I begged my hubby to make it. ( I am not the cook in the family.) He read the reviews first and made sure he doubled the sauce and took it off the heat before adding the sauce. It was amazing! I have been GF for 4 years and haven’t had sesame chicken since I was diagnosed with celiac. This filled my void and was so delicious. He also added some hot honey to it. Yum!

  29. Matt says:

    Made this tonight for diner and the results were spectacular! Best sesame chicken I’ve ever had.

  30. Jessica says:

    I made this tonight for dinner along with your coconut rice recipe, and it was delicious! I will definitely make this again.

  31. Andre says:

    great recipe, but short on sauce, I would add 1 cup chicken broth and more cornstarch to the sauce.

    • Kathy says:

      Why not just double the sauce recipe? I would think chicken broth would change the flavor completely.

  32. Abbie N says:

    I agree with Jake P. Pretty good recipe but the temp should be turned way down before adding sauce. Mine just clumped into gummy pieces as soon as it hit the hot skillet and didn’t adhere to the chicken. I should have known better – I make other Asian sauces at lower temp. But recipe should mention to lower heat for rushed (like me) or novices. Next time I’ll lower heat and also add another Tbsp. of Soy sauce and another Tbsp. of water to sauce mixture. I used 2 large chicken breasts cut in 2″ pieces and the egg mixture worked well but took about 13 minutes to golden brown on high temp. The chicken was tender and flavorful. The sauce tasted good but was clumpy goo. Will definitely make again with the above changes. Beats the take-out – less salt & sugar and honestly is just as fast as going to pick up dinner. Made exactly 4 servings with frozen Asian Veggies & TJ’s frozen Brown Rice. Thanks for the recipe.

  33. Mimi says:

    Pretty good but next time I will make double the sauce-there wasn’t enough to really coat the rice,

  34. Amy Stack says:

    Very easy to make and so flavorful! Delicious dish, I will be making all the time now!

  35. Very good recipe, better than take out. Too sweet for my tastes, but admittedly so is take out sesame chicken – I will use a little less brown sugar next time.

    Adding a tablespoon of Sambel oelek to the sauce gave it a mild kick.

  36. Jessica says:

    This was amazing. Even my kids liked it (which is rare!). I will definitely be making this again.

  37. Kimberly says:

    I just made this tonight and I never comment on anything, but this was soo delicious. . I followed everything exactly but added peppers and onions and a little bit of honey.. I’ve tried other recipes but this 1 is the best.. my husband and my son love it too.

  38. Will I be able to substitute brown sugar with white sugar, rice vinegar with white balsamic, and cornstarch with flour?

    • No, unfortunately that will taste quite different and have a different texture.

    • Amanda says:

      OMG. Go do a Google search for a recipe that has those ingredients. One of my pet peeves — people who substitute everything in a recipe (and odds are, then give it a poor review). Geesh.

  39. LaTrice says:

    I LOVE sesame chicken, and honestly, this recipe is VERY simple to make. Even though the chicken thighs were small, I had to use seven pieces to stretch it out. I couldn’t find toasted sesame oil, so I had to use regular sesame oil, and the chicken tasted just like sesame! I served the sesame chicken over a bed of regular rice-since jasmine rice comes in a five pound bag, and it wasn’t cheap. My sister and I LOVE your blog. Thank you for this recipe, Beth! :-)

  40. Love this recipe. So simple and absolutely as good (if not better) than take out. I double the sauce and I tend to use chicken breast because that’s what I have.

  41. Jake P says:

    Hey Beth,

    Gave this recipe a crack tonight. Results were quite good! The girlfriend loved it with the jasmine rice.

    Just some observations:
    -The egg batter calls for 1 tbsp of cornstarch in the ingredients section, but the instructions section for that step say 2 tbsp. It threw me for a loop, but 1 egg and 1 tbsp seemed to be a decent ratio.
    -I don’t think it was quite listed, but perhaps turning off the heat to the skillet and using the residual heat to thicken the sesame sauce would work. I think my skillet was too hot and instantly carmallized some of the sauce. The sweet crunchy bits were still good though, but it meant I couldn’t toss the chicken easily.

    All in all, love the recipe. 5/5 for taste, 3/5 for budget (because getting a bunch of Asian food oils and sauces isn’t part of my bulk purchases), and 4/5 for being relatively easy to make.

    Thanks Beth!

    • Hmm, are you looking at the 1 Tbsp cornstarch listed for the sauce? The ingredient list has 2 Tbsp listed for the batter and another 1 Tbsp listed under sauce. Oh well, as long as the 1 Tbsp still worked out well for you, I guess it’s all good! :D

  42. LaTrice says:

    I’m looking forward to making the sesame chicken next week. Unfortunately, I couldn’t find toasted sesame oil, so is it possible that I can use regular sesame oil? My sister and I LOVE your blog!! Thanks!

    • Regular sesame oil is much more mild than toasted, so it probably won’t lend the same strong sesame flavor to the sauce. It will be more like a teriyaki sauce. :)

  43. rbad94 says:

    Used chicken breast and extra batter and sauce; used toasted almond slivers since I didn’t have sesame seed. Delicious, will definitely do it again.

  44. Sarah says:

    This was really, really good. I made it with chicken breasts. The only thing I messed up was the egg batter. I should have patted the chicken with a paper towel before mixing it into the batter because it sloughed off midway through cooking. I also will make a little bit more sauce as well. Thanks for the recipe, Beth!

  45. Shayla says:

    Probably the best recipe I’ve tried thus far! Definitely making this a regular dish.

  46. Sammy says:

    It was pretty good! I’m not sure if I used too much chicken, but I found there wasn’t enough sauce. However, it turned out okay and my boyfriend enjoyed it. Will definitely be making this again. Thanks!

  47. Sminni3 says:

    I’m still in the process of cooking it but I double the egg batter because I had more chicken pieces. It looks as though I’m making egg foo young. I must have done something wrong.

  48. Alexis says:

    Tried this tonight as a quick dinner…. OMG!! It was delicious and SO easy! Hubby asked if it was takeout…lol…will be a regular meal at our house for sure!!

  49. Marielle says:

    Hi Beth!
    I’ve been a fan of your recipes for a really long time, and I’ve always pleased a crowd with them :)

    How long should I cook the chicken? I have this weird phobia about under cooking meat. Thanks!

    • It’s really going to depend on a few things (type of skillet, size of chicken, heat of skillet), so I can only give you an estimate (7-10 minutes), but here are some tips. Make sure the chunks of chicken are not huge. Keep them to about 1 inch pieces. Make sure the skillet is nice and hot before adding the chicken and make sure you have a skillet big enough to hold all the chicken without over crowding (the chicken pieces should fit in one layer on the bottom of the skillet with a little room to move around). You will know the chicken is done when the pieces are firm and the breading is golden brown. :) The more you cook chicken, the more comfortable you’ll get with telling when it’s “done”. The texture tells you a lot!

      • Marielle says:

        I tried this tonight for my family and they loved it! Thank you so much for the chicken tip you gave me :) I had to ask my mother if it was cooked fully, but she told me you were right and it was good! Beth, you’re amazing!!!

  50. Carrie says:

    I made it. They liked it. I made a double batch, and I agree it needed a smidge of honey. I used about 1/2 Tbsp in the double batch, and a sprinkle of salt.

  51. I have no idea why I am so shocked. Every time I select something from this site to prepare, not only is easy but the taste is amazing!! Tonight I cooked the sesame chicken and I fell in love. I did add extra indgrdient such as honey, crushed red bell peppers and onion salt! Hands down my favorite!

  52. Guilhem says:

    Great recipe. Thank you. Marry me, Bet!

  53. Kayla says:

    This really did taste like take out. I’m starting to question weather I need to eat out ever again.

    I was wondering if you have any good tips/tricks/recipes for making donuts. My husband is a huge fan and I would love to impress him with some home-made skills.


  54. Tried it out today and it was super yummy! The sauce was not quite enough to coat all my chicken pieces so next time I shall try doubling the qty of the sauce. Just like to check if I were to cook and freeze the chicken with the sauce, will it be gummy after reheating? Thanks for the great recipe!

    • Sauces thickened with cornstarch generally don’t freeze well. They tend to separate upon reheating. :(

      • Gina Hudson says:

        try arrowroot or tapioca starch… They freeze well and are used in most Asian recipes.

  55. I was looking for a recipe for Furikake chicken (famous in Hawaii) and I think the coating will work beautifully for both this recipe and for Furikake chicken. And no frying! Thank you!

  56. Oscar D. says:

    I really need to learn my lesson, I come on this site (long time reader first time commentator) try something labeled “Easy”, and BY GOLLY it is the EASIEST meal I’ve ever prepared, and yet time and time again I am utterly surprised! I am an an amateur cook, and I’ve learned so many cooking methods through this site because I don’t have to do it the experienced chef complicated way, and I’m ok with that because I need to be able to cook quickly for me and my partner.
    Any who, I digress. This recipe is too easy, super flavorful, reheated excellently. Loved it!
    P.S. Love your food photography.

  57. Kelly says:

    As a celiac, I thought sesame chicken was a thing of the past for me. With one substitution (gf soy sauce instead of regular) this is a gluten free bonanza!

  58. Jessica says:

    I’ve been making this a lot lately. SO easy and delicious. I’ve been roasting broccoli in the oven lately while it I cook the chicken & then add the broccoli to the stir fry at the last minute. Delicious.

    • Laura says:

      Roasted broccoli is my favorite!! Fresh broccoli is on sale at my local grocery store for 67 cents/lb this week, so we are going to be eating quite a bit of it, I think :)

  59. Peggy says:

    Made this for supper tonight. There are maybe half a dozen pieces left. I also made vegetable fried rice to go with it. Delish! We live in the country. No delivery or take out here. It won’t be missed any longer.

  60. Marilyn says:

    This was delicious! I used chicken breasts because that’s what I had on hand, and dusted the chicken pieces in cornstarch before adding to the egg mixture, to help the egg batter stick. Because I used a little extra cornstarch in this step, I omitted it from the sauce and had excellent results: crispy chicken lightly coated in delicious, sticky sauce.

    Next time, I’ll probably add a dash of red chili flakes or sriracha to the sauce, but the dish had excellent flavor as is. Steamed broccoli w/ garlic and chili flakes rounded out the meal.

  61. Eunice says:

    I can’t tell you how much I love love love all your recipe. You are the best !

  62. Alex says:

    This was pretty great! The only thing I did differently was dredge the chicken in flour before coating it in the batter – it made it stick way better, and had a better crust.

  63. Karen says:

    Loved this receipe!! My husband and I both loved it. Great flavor and easy to follow directions. The only thing that I did have to do is double the sauce in order to get that lovely coating just right.

  64. Mags says:

    This was delish! It was not that syrupy-sweet sesame chicken that you get from takeout either. It was nice and flavorful and not at all greasy. I used chicken breasts instead of thighs because we can always get them for $2/lb. at one of the supermarkets in Charlotte.

    The only thing I might do different next time is make it in my non-stick skillet because some of the coating and sauce stuck, but after cooling a bit I was able to scrape it up and mix it in with the rice so no real harm done!

  65. Great recipe, but I have to double the sauce recipe to get it coat the chicken the way it looks in the photos.

  66. This is my boyfriend’s new favorite thing for me to cook! We beefed it up by adding in some vegetables (bell peppers, onion, mushroom, snap peas, broccoli). So delicious and so easy to cook!

  67. Kip S. says:

    Thank you for not using exclamation marks all over the place like a lot of cooks do with their recipes. It drives me nuts.

  68. Ericka says:

    I finally made this dish last night and it was so delicious! I love the texture the cornstarch/egg mixture creates. I will have to double the recipe next time as it was so good we had no leftovers! Darn it! I served mine with steamed jasmine rice and seared bok choy. Yum!!

  69. Chelsea says:

    How many calories is this per serving?

  70. Nick says:

    I butchered this meal last night due to poor cooking utensils. So today, I went and bought everything new and it’s turning out mighty fine I might say! Thank you!

  71. In my rushing around I only dredged the chicken in corn starch and it was okay, egg not missed. I added some canned mandarin oranges around the edges for color and one more way to get nutrition in my family. Roasted cauliflower and broccoli in the oven with some of the sauce over it. I made a double batch of sauce for this purpose.
    Wonderful website and awesome recipes!!!!!

  72. Kelle says:

    Wonderful! My husband and kids loved this! Thank you for a great alternative to take out.

  73. When making the sauce everything was fine until I added the cornstarch and the whole mixture became cloudy? Which resulted my chicken to be dull in color and not as “glossy” help!

    • Yes, cornstarch will be cloudy, but as it cooks it becomes clear and glossy. :) So, it may have just needed to be in the hot skillet for a few seconds more.

  74. Elizabeth says:

    I love to cook but am on a serious budget. I am so happy I found your blog. I want to make this recipe for dinner tonight but I am unsure if I have the right kind of sesame oil
    is pure dark sesame oil the correct kind?

    • If it is dark in color, it’s probably toasted. It should have a strong, toasty/nutty aroma. Unfortunately, they don’t always label it as “toasted”. Regular sesame oil is light in color (like vegetable oil) and doesn’t have nearly as much flavor or aroma.

  75. I discovered this jewel a few months ago. Absolutely perfect!! My 4 yr old grandson requests it all the time & always clears his plate. The rest of my family makes sure there are never any leftovers!! :) Thank you sooooo much for this recipe!!

  76. Tracy says:

    I made this yesterday. Sesame chicken is probably my favorite dish on any menu. This was super easy and delicious!! I didn’t mix the corn flour with the egg. I dredged in the corn flour and then dipped in egg. Everything else was as per recipe! I had no problems with scrambled egg or the batter falling off. The sauce was delicious and thickened up nicely. I cannot wait to make this again!!

  77. Carolette says:

    I made this last evening and it was awesome. I did throw in some sweet onions since I wasn’t sure about a stir fry with just chicken and sauce. My family raved about it.

  78. Erin says:

    Amazing! I followed the recipe to a tee and it came out perfectly. I served it with rice and green beans dressed with more soy sauce, sesame oil, sesame seeds, and a bit of sugar. Yum!

  79. Raquel says:

    This was so DELICIOUS!! It literally took me about 20 min from start to finish! It was a great meal and I really enjoyed that it wasn’t the typical overly greasy & fried chinese food.

    Some of my coating fell off also when I added the sauce. I think next time I’m just going to coat each chicken piece in flour & egg and then drop it in the pan to cook, rather than throwing the entire egg mixture.

    Thank you for the amazing recipes!!

  80. Dominique says:

    Another super tasty and easy recipe. Thank you so much for all the great chicken thigh recipes. I was able to get some organic thighs on mega sale (1.99/lb vs 10.99/lb) and stocked up. Now I can’t wait to go through the other recipes on your site.

  81. Tammy says:

    First saw this recipe posted on Pinterest, where it is tagged as “gluten-free.” So tired of over-eager bloggers tagging their recipes GF when the posted recipe is, in fact, NOT gluten-free. Soy sauce is brewed from wheat. Depending on brewing method, etc., many (if not most) commercially available soy sauces can and do contain gluten. If you’re going to tag the recipe as GF, you should indicate that the recipe calls for Gluten-Free Soy Sauce (which is derived from rice).

    • Yes, I need to contact Pinterest about that… their system automatically “tags” recipes as gluten free or vegetarian and it’s often wrong. :( I didn’t tag it as gluten free myself.

    • Robin says:

      Gluten-Free soy sauce is readily available at most grocery stores. That’s what we use (I bought it at Safeway). Made this recipe for the first time tonight and it was delish! thank you!! I only had regular sesame oil on hand but next time I’ll try it with the toasted.

  82. PseudoShea says:

    I had some trouble with the chicken coating, I’m not sure exactly how thick it is supposed to be but I felt like most of mine ended up falling off. :( Could this be due to my oil not being hot enough? I also think I might have stirred it a little too much. I liked the flavor though. Does anyone know if there is a good substitute for toasted sesame oil?

    • The coating does tend to slide off if the skillet is not hot enough. Toasted sesame oil is a pretty unique flavor, so there isn’t really anything that I can think of that could be a good substitute.

  83. Another great recipe from Budget Bytes! Reminded us of the sesame chicken from Pei Wei. Thanks for sharing!

  84. Lisa says:


  85. Lacy says:

    Easy, cheap and delicious recipe. I was able to shave off a dollar by butchering a couple chicken myself. I was really intimidated by cutting up a whole chicken but it wasn’t that bad. Nothing like a couple of YouTube videos to get you through the process. If I can do it, anyone can.

  86. Jericho says:

    Not sure if you still see the comments on these old pages but I just wanted to let you know how much I appreciate the site. As a young adult male who has never cooked much before and doesn’t have the largest budget to work with, I really love how doable these recipes are.

    In my first week of starting to cook for myself, I’ve made black bean quesadillas and this sesame chicken recipe. Despite not being anything close to a great cook, the quesadillas turned out ok and the sesame chicken turned out fantastic. I’m sure I made a few rookie mistakes, but WOW, thank you so much! The sesame chicken I made thanks to you is so amazing. I’m going to enjoy it for the next few days! And in the more distant future of course.

    • Awesome! That’s what I always hope to hear. :)

      • Lauren says:

        I also just want to say thanks.
        I love cooking, but on a college budget it can be very challenging. I make this on a weekly basis, I can’t thank you enough :)

  87. Annie says:

    I made this last week and it was delicious! We ate all of it and my son was still asking for more of the “yummy chicken” the next day. I’m all about prepping my meals in advance since my husband and I both work. I didn’t see it anywhere else in the comments, so I wanted to share that it works fine to prep the sauce and egg mix a few days in advance (separate bowls of course) to save some time. I was worried that the texture of the egg mix would get funky but after a few whisks it turned out just fine. I think the sauce was even better because the flavors had a chance to blend together. We’re making this again tonight – thank you for the great recipe!

  88. Kate McLean says:

    Hi Beth,

    Because I only cook for two (and often just for one) I was wondering if this recipe is freezable? At what point would you stop the cooking and freeze, I’m assuming you make the sauce the day of eating.

    • This one probably wouldn’t be very good for freezing. Cornstarch thickened sauces separate after freezing and the texture of the “breading” would change. You can make the sauce ahead of time and keep it in the fridge for about a week, but overall the recipe is super fast so it’s best to just make it fresh.

  89. Valerie Kimball says:

    Beth do you think cut up rotisserie chicken would work for this, provided I cook in skillet at high temp to brown?

    • Hmmm, it might work! I’ve never tried the velveting technique (cornstarch and egg) with chicken that is already cooked, but since it’s such a fast cooking process, it might work! If you try it out, let me know how it turns out.

      • I just tried using cooked chicken, and it came out great! Just be sure not to overcook it, and it should be fine.

  90. Made this tonight. I’m an ijit, and didn’t read all the directions…so, it took longer than it should have, b/c I was browning only a bit of chicken at a time, taking it out, blah blah blah. And, since I double every recipe known to man (7 ppl in the family) that took a bit.

    But…oh, but.

    Phenominal. Husband hoovered it, kids loved it, and even the not quite one year old needed more!

  91. Melanie says:

    This was seriously PHENOMENAL. My husband and I were so amazed with how good this was. Honestly, better than take-out and most asian restaurants I have been to (yes, even PF Changs, which I love!) Okay, now on to the tips.

    I did double the sauce per the previous comments suggestions. I added a smidge more soy sauce and a less sesame seeds because 2 tbsp was PLENTY for the sauce even when doubled. I also did not pour the chicken into the pan with all the batter. I simply coated it like you would any other fried chicken, placed each piece in the veggie oil and turned them over after about 3 minutes. They did stick together a little (what I am assuming everyone is calling the “omelet” problem) but they broke into individual pieces just fine if you separated them with a spatula. SO. GOOD.

    • Melanie says:

      Whoops, forgot one thing! I also omitted the ginger since I simply didn’t have any, and it didn’t detriment the taste in the slightest. (I’m also not a huge fan of ginger in the first place!)


  92. Delicious! Didn’t have a single issue. Used a wok, coconut oil for frying. Added a smidge of crushed red pepper. Awesome. No “omelet” problems.

  93. Cheri says:

    After reading some of the reviews (which is sometimes helpful to see where others went wrong) I noticed a big problem people had was the temperature of the oil. Keeping this in mind, I got the oil just right and mine turned out amazing!!! Just like the pictures. Next time, I will add some sauted onions to the rice, maybe even mushrooms. I may also make some extra sauce without the cornstarch to drizzle over the dish at the end. All in all, it was GREAT! Better than the Chinese place my husband said :)

  94. Angie says:

    I made this recipe once and screwed up the texture because I didn’t follow the directions properly. Nonetheless, it was delicious, but I didn’t feel it had enough sauce. So, this time, I’m going to do it again, and follow the instructions correctly, and double the sauce. I am expecting this to be amazing!

  95. Dorothy says:

    I kind of messed this one up because I had so much chicken and I tried to brown it all together in one skillet instead of batches. Also, I may have had too much batter so it kind of got “omelet-y” I finally started up a second burner and transferred almost half of the chicken to a second skillet. BTW, It took me forever to trim the fat (but then again I had a lot of chicken). And I wish I had minced the garlic and ginger first. I waited too long to do that and I ended up scrambling to get my all my ingredients in. The second skillet came out better but I haven’t attempted this recipe again because I hate the fat trimming and cutting into bite sizes.

    • Lesley says:

      You could just use skinless chicken breasts next time.. I love the flavor of thighs but detest the fat trimming too

  96. Mackenzie says:

    Finally tried this for the first time a couple weeks ago! I made it in my wok with 3 chicken thighs and ended up with a bit of the “scrambled egg bottoms” other people saw but it tasted delicious. This time I’m using a regular pan and less of the egg mixture and the chicken pieces are looking much better.

  97. Christine says:

    Your slow cooker chicken burrito bowls have become like a religion for me, so I tried this for something new. Aside from the fact that I clearly need new sesame seeds and oil (tasted off…just don’t use them enough!) I had a similar “chicken sticking” and “not enough sauce” issue. I didn’t use a nonstick pan, but it looks like you did? Maybe that would help on my next attempt! I liked the taste, though, even with the slightly “off” sesame!

  98. It was good, but a little bit salty. I think next time I’ll cut back. Also, the egg coating the meat ended up kind of making itself into scrambled eggs instead of staying as a “breading” on the meat. :/ Not sure why mine came out different because I followed the directions to the T!

    • I think the egg mixture tends to slide off and cook on its own if the heat is not high enough. Everyone’s range is a little different when it comes to low-medium-high heat, so you may have to experiment with it some. :)

  99. Chris says:

    Can you omit the egg?

    • Yes, but the texture won’t be quite the same. It will be more like straight stir fried chicken. The sauce is where most of the flavor comes from, though, so if you can’t eat eggs I’m sure it will still be great!

  100. Nikki S. says:

    Super easy, and SO tasty! Ended up making extra sauce to pour over our rice and veggie (sugar snap peas). Everyone LOVED it!

  101. Heather R says:

    This was so incredibly easy and delicious that I am officially never getting take-out again. Thank you:)

  102. Sarah W says:

    To save time I bought Tyson’s Anytizer Chicken bites (the frozen kind). I cooked them in the oven first, made the sauce and once the chicken was finished I heated up a skillet put the chicken in and added the sauce to help warm and thicken the sauce. Topped some brown rice with the mixture and nom nom

  103. Anne J. says:

    Any chance you could try your hand at Orange Zest Chicken or Sweet and Sour Chicken next? Pretty please?

  104. DIANE says:

    I’m going to try this next week. I made the Italian Wonderpot tonight and it is awesome!

  105. WOW! This looks so delicious! I am going to try this for dinner this weekend. Love the pictures and thanks for sharing the recipe!! Cindra

  106. Izzy says:

    Thanks so much for the recipe! I’ve been making this and your dragon noodles this at once a week each ever since I discovered your blog! I usually add an extra tablespoon of brown sugar and some crushed red pepper flakes because the first time I made this it was much too rice vinegar-y. My bf is impressed with my cooking skills (quite the accomplishment for me) thanks to you!

  107. Traci says:

    This was a hit with my whole family – the only problem was we wanted more. Thank you for a great recipe.

  108. Hilo says:

    Made this tonight, was perfect! Best recipe I have found in months!

  109. Linda says:

    Just finished dinner. This was easy to make and very good. Will make it again!!

  110. Bonita says:

    I followed the recipe exactly with all the correct ingredients and it was WONDERFUL!
    I did make everything before I put the chicken in my cast iron skillet so I did not have to think anymore while drinking my wine :>) My husb liked it and said I could make it again. Compliment to you! Thanks, always looking for easy, fast, chicken recipes.

  111. marium says:

    I really want to try this recipe today but I can find Sesame seed oil anywhere in stores. Can it be replaced with regular olive oil?

    • Well, you can replace it with regular vegetable or canola oil, but the toasted sesame oil is very flavorful, so you will be missing some of the flavor. If you haven’t yet, check the Asian section of larger grocery stores. It’s often sold there.

  112. Made this last night and it was wonderful. Very easy and I had most of the ingredients on hand which was a bonus!

    We liked this a lot more than the kind we get from takeout. It was lighter, and we knew that we were eating chicken and not some weird chicken nugget.

    I think I had more chicken than the recipe called for, because the batter didn’t cover my chicken well enough. To counter this, I doubled the sauce which worked well. Next time I will also double the coating batter.

    To balance the meal we lightly sauteed some green beans and a red pepper. It complimented the chicken dish well.

    Thanks for a wonderful meal!

  113. Samantha says:

    Gosh golly, this was so tasty! I made it once before for my family and I had problems with the breading (it didn’t really stick to the chicken), like many before me did, but this time I made sure the oil was good and hot and I only stirred it once to flip the pieces. It turned out crispy and delicious! I used 2 nice big chicken breasts. I also cut some snow peas into quarters and on a diagonal (to make them pretty) and added them to the chicken shortly before adding the sauce (which I made a double batch of…I like things saucy!). Scooped it over some rice, and topped the whole thing off with a healthy swirl of Sriracha (because when does Sriracha not improve food?). I can’t wait to eat this tomorrow :D

  114. Mmmmm. This is really good. I was skeptical, as mine didn’t look lie the pictures until the very end, but it came together amazingly!

  115. I made this with tofu instead of chicken last night, but otherwise followed the recipe, and it was quite tasty. The sesame sauce got very thick for me, so next time I will decrease the amount of cornstarch a little to make it easier to coat the tofu with the sauce before it turns into yummy jelly.

  116. I just made this for dinner tonight. It was so easy and FANTASTIC!! Who needs take out? This is going into my keeper file. Thanks! :-)

  117. Becky says:

    While this recipe was easy to make, it didn’t turn out how I expected. There wasn’t enough sauce. It globbed up in the skillet. The chicken wasn’t dark brown either. It was kind of bland. I make another dish with sesame oil and soy sauce, and it has so much flavor. I don’t know why this turned out so blah. I will have to try it again.

  118. carole says:

    Yum! The flavors were great. I would have given it 5 stars but I had trouble breading my chicken. Definitely will be making again and trying to figure out how to get rid of the egg/omelet problem at the beginning. What type of non-stick pan do you use?

    • That’s a Caphalon skillet that I got 10+ years ago. It’s great. Other readers have found through troubleshooting that higher heat helps prevent the omelet effect. ;)

  119. Sheena says:

    Just curious, are all the measurements in the sauce supposed to be TABLEspoons, or are some intended to be teaspoons? Just wanted to check before I try this out for dinner. Thanks!

  120. Alyson says:

    Tried the Italian Wonderpot last night and the Sesame Chicken tonight. Two thumbs up from my kids. Your blog is going to get regular visits from me in the future!

  121. Tara says:

    Wow – easy and delicious. We recently moved to a small town and one of the things my kids miss is Chinese delivery. Now I can give them one of their favorite Chinese meals. My son just asked if we can have this every week. Thanks!

  122. Janelle says:

    This was such an easy, yummy recipe! I liked to eat the Paleo-way, and this was such an easy recipe to convert. I just subbed arrowroot for the cornstarch, coconut aminos for the soy sauce, and coconut sugar for the brown sugar. The chicken was crisp, yet held on to the sauce amazingly.

  123. Stephanie says:

    Fantastically delicious. This recipe is asked for over and over again in my house. It is super easy and consistent each time. I’ve never had the problem with the egg not sticking to the chicken.

  124. Janice says:

    I have to say that I love this meal. Even when I don’t have it on my list I end up making it anyways. Just so yummy! My 2 little girls love it. My husband loves it. I totally love it. So fast to make! WINNER WINNER CHICKEN DINNER!

  125. Made the sauce with a bit less cornstarch. I steamed a bunch of veggies in a pan, then added the sauce and stirred until hot and thickened. Served over some rice and it made a terrific veggie dinner.

  126. Chris says:

    Great recipe. Simple quick and tasty. Some tips for everyone out there experience issues with your egg batter sticking. Make sure your pan is hot enough. This is a very common mistake with frying. The food will stick and never let go. So be sure that 1. The pan is to temp. and then the oil is as well before adding the chicken, Also, make sure you BEAT those dang eggs not just stir them around.

  127. Rachel says:

    This is so delicious! Better than the Chinese I’ve had at restaurants. Anyone who thinks this isn’t muy bueno, isn’t doing it right! Making again, and again & again!

  128. I made this recipe for myself and a friend the other night and it came out perfectly. I loved the egg-ness of the batter and while my sauce was not as dark or as thick as i would have liked, the flavor was awesome. After the chicken was cooked I threw in some thawed frozen broccoli, which worked really well. I added a little soy sauce to my bowl and of course a few dashes of sriracha! I will definitely be making this again!

  129. Emma Beatty says:

    Thank you for this superb recipe. I’ve cooked it three times and my family and I love it.

  130. Amanda says:

    The pictures do look very different from the real thing. The pictures look like regular, crunchy sesame chicken, but in reality it’s just grilled chicken on top of a fried egg. Definately just go for takeout. Or a different recipe.

  131. Aaron S. says:

    Hey Beth, I just made these tonight for the first time. They turned out DELICIOUS. Better than any Chinese restaurant any day. They also looked just like yours, so I’m not sure what the others are having issues with. Everything I’ve had from your site has been delicious. Thanks for the recipes!

  132. Steph says:

    This is unrelated to the recipe – which, I think I said somewhere above, is one of my favorites of all time – but, Beth, I love whatever program it is you use to put your recipes in a printable format. With a lot of other websites I used to use, I had to copy and paste into a word doc to get everything print-friendly (even when using their “print-friendly” version), but yours is a dream. Just another reason that basically your site is the only recipe source I use anymore! Thanks for what you do!

    • Great! It’s a plugin called Easy Recipe Plus that a lot of other blogs use as well. I’m so glad I found it! :D

  133. shaniece says:

    Oh my, this recipe is the bomb! Never again will I subject myself to buying sesame chicken from a restaurant when I can easily make it myself. I love this website!

  134. Lindsay says:

    I’ve made this twice in the last week. I can’t get enough!

  135. Crissy says:

    Dude. I don’t even like chicken that much, but this is excellent. We doubled the batter and sauce AND used coconut oil, which was so delicious. Too bad frying food is such a pain — my smoke detector is too sensitive. Thanks for the recipe!

  136. Food lover says:

    Just made this dish and it is gooood! I made it in 3 batches: 1. Using just egg whites for the chicken coating ( because of past reviews) 2. Exactly as the recipe states. 3. With cooked leftover chicken. I like it exactly as the recipe states (except for tripling the sauce) Not sure why people had a problem with the egg mixture. As long as your oil is hot enough it’s fine. FYI my leftover chicken breast that was already cooked, worked almost as well as raw, although I added a bit more oil when cooking.

  137. …oh i forgot to mention, I made you Bok Choy recipe as a side dish…
    Three for three!!

  138. I made this recipe last saturday night for company. I doubled the chicken (used breasts), and doubled the batter and sauce (and tripled the rice amount). I cooked the chicken in a large skillet in two batches.
    It was sooo delish and a huge hit!! Even after we ate seconds (and in some cases thirds) I had enough left for two lunches the next day.
    The next day my guests contacted me for the recipe, they liked it so much.
    Two for two so far, way to go Budget Bytes!!

  139. Terry says:

    I was wondering if there was way to alter just a bit to get orange sesame chicken? Any thoughts or suggestions?

    • I’ve been brainstorming on how to make orange chicken… I don’t think it’s a quick fix, so I’m going to have to do some experiments. :)

      • Marie says:

        I made some orange chicken and broccoli from scratch on the fly once, and like a nincompoop, I didn’t write down what I did, so I’ve never been able to recreate it again. I definitely did reduce a cup of orange juice which was most of the orange flavor, although I don’t remember how much I let it reduce. So maybe an OJ reduction (1 cup to 1/4 cup), or using frozen OJ concentrate?

        • I tried using OJ concentrate once and it was just gross, but I’m thinking that maybe I got the ratio of some of the other ingredients wrong. I definitely need to try again! :)

        • Marie says:

          Reporting back on Operation Orange Chicken. I made the sessame chicken tonight, along with the double sauce others have recommended. Changes to the Sesame Chicken recipe were I omitted the sesame seeds, then zested an orange into the sauce and substituted the water for the same amount of fresh squeezed OJ. These were the only changes I made. The orange flavor came through pretty well, although I feel like it still needs a little something.

  140. emmegebe says:

    Made this tonight for my family of 5 (including two big eaters) and it was a hit. I doubled the chicken/egg/cornstarch and tripled the sauce, and it worked out about right. After reading some of the comments, I made sure my pan was good and hot before putting the chicken in, and I cooked the chicken in 3 batches to give it plenty of room to spread out so it would fry and not steam. Used more garlic, ginger, and green onion but otherwise stuck with the recipe as written. The hardest part was trimming the thighs and cutting them into pieces. The thighs I used seem to have lots of gristly and fatty bits that I knew my kids would object to if I didn’t trim them. Even so, it’s a winner of a recipe and I’ll definitely file it away for future use!

  141. jennifer says:

    I think the flavor is good, but there’s too much cornstarch! This prevents any sauce from forming. I like a little sauce at the least.

  142. Terri says:

    I tried this last night and while it tasted great, I didn’t get it to be as brown or crispy as the picture showed. I am pretty sure I followed the recipe exactly, but is there something I could have done incorrectly?

  143. Jamie Kawolsky says:

    I love your website! This recipe is simple, quick and delicious. It is on a steady rotation at my house. I like to use it as an end of the shopping week meal since it doesn’t need a lot of fresh veggies. I’m making it tonight!

  144. Katherine says:

    This was excellent! My only complaint is that I didn’t get it to brown up the way I wanted. That’s probably my fault because I used two eggs instead of one. (Read the recipe wrong.) The result was less crispy and more creamy. Not always a bad thing…

  145. I made this for New Year’s and it was fantastic. It had so much flavor and was a huge it. I used breasts instead of thighs and increased the whole recipe evenly by 50% (one egg plus one egg white). Everyone loved it. I will be making it again. What a fantastic introduction to your wonderful blog!

  146. Julia L. says:

    WE LOVED THIS RECIPE! You are a goddess ;) We plan on making this again this week with the leftover thighs and we’re adding steamed broccoli. Can’t wait!

  147. Janice Newman says:

    Made this tonite and eating it as I type. The results are in and…..OMG double OMG so good. I left out the egg and just used the corn starch. My smart alec 4 yr old would have definitely had something to say about scrambled eggs at the bottom. Cornstarch by itself worked fine. The family is silently eating 2nds. Thanks this was a hit!!

  148. Marcella Hamilton says:

    Absolutely delicious! This was a real hit and I felt so professional making this :) Easy to follow directions, too. I served this with veggies prepared in my wok- yum! Thanks for a great recipe.

  149. Sasha says:

    My husband and I just finished this :) it was delicious! Next time I will probably double the batch of sauce as this barely covered a pound of chicken for me.
    Thank you!!!

  150. Julia says:

    I made this for my family of four last night. It literally came out exactly as shown, each step of the way. IT WAS DELICIOUS! I’m definitely making this again! It is a crowd pleaser!

  151. Rissa says:

    Hi Beth, I just made this dish for dinner tonight (with a couple of minor modifications) and it turned out great. Like others suggested, I skipped the egg and doubled the sauce recipe. For the sauce, I put in one table spoon less of the soy sauce and half table spoon more of the brown sugar to get the perfect balance of sweet and salty. I love your blog! You’ve really inspired me to cook for my family which hasn’t been all that easy lately with a newborn.. Your recipes are so easy and delicious that even with a new baby I’m able to find time to make delicious meals and not waste money on inferior take out. Thanks and keep up the good work!

  152. Stacey says:

    Made this today for the first time. Used apple cider vinegar and it was still great. Looking forward to trying more of your recipes!

  153. Malorie says:

    Not sure how many times I’ve cooked this, but it’s great. Just cooked it again tonight, and it was my best batch!

    It’s perfect for settling a cheap Chinese food craving and is rated highly by my spouse!

    As with every recipe I’ve tried from your site. – it’s wonderful!

  154. Sarah says:

    Turned out perfectly! We will be making this again and again!
    Also, we used apple cider vinegar and regular olive oil since I had no sesame oil, and it was still awesome.

  155. Haley says:

    I have no idea how anyone got ‘bland’ out of this- it was completely fabulous! And so easy to make, too! I’m still just learning to cook, and me and my bf love Asian food, so it’s wonderful to have a delicious recipe we can make without getting takeout! Thank you! <3

  156. Becky says:

    Wow, where do you shop? There’s no way I can make this so cheap. It would be at least double the price.

    • Just at my local grocery store (it’s local, not a national chain). Prices do vary across the country, but I’ve definitely gotten good at pricing over the last few years. :) It takes practice and a trained eye to make sure you’re getting good prices.

  157. Marie says:

    Another delicious recipe! I had the “chicken omelet” problem as well, but I’m pretty sure it was because I didn’t let the pan/oil get hot enough before adding the chicken. (I was cooking while hungry and imagining delicious results). It still turned out really yummy.
    For those who are complaining about this dish being bland, the toasted vs. regular sesame oil really does make a big difference in flavor. I forgot the ginger and garlic, and mine still had a bunch of flavor from the toasted sesame oil.

    Thanks as always Beth!

  158. Maria says:

    I just made this recipe and it is yummy! I improvised and used ponzu instead of soy sauce because, well, I forgot to buy soy sauce! and I also used spicy chili sesame oil. Either way, it tastes good and NOT bland at all.

  159. horrible bland taste, nothing like the picture. My wife cooked it to the recipe and I was questioning it the whole time. mainly becuase the ingregients. tasteless at best and not worht the money for the products. reasearch cooks that know what they are doing away from this site, being cost effective never changes the flavor, 1/3 rd of the world is in poverty after all!

  160. Sean says:

    Thanks for the reply, i’ll increase the heat next time and let you know how it goes. :)

  161. Sean says:

    I came to the comments to post about my problems with the egg and it seems that a few other people have had the same problem. The egg mixture seems to not stick to the chicken and fell straight to the bottom and it looked like I was making some sort of chicken omelette. Some people have suggested that I should stir the chicken more/earlier in the cooking process but you say in your recipe that if you stir too much then the batter may come off the chicken?

    Also, is the mixture that ended up at the bottom of my frying pan what should be surrounding the chicken? a kind of soft not crispy batter?

    I’m a pretty inexperienced cook and i’m a former picky eater so I literally don’t know what the majority of recipes are supposed to look like at the end of cooking.

    The end result was still pretty tasty even though I messed up the egg batter.

    • I would also try increasing the heat. If the pan is hot enough the egg will solidify right away and won’t have time to slide off the chicken… this is my theory, anyway, because I didn’t have that problem myself. It should be kind of crispy, but not as much as it would be if it were deep fried. Increasing the heat will also help with that. Just keep practicing and learning as you go. :)

      • Hey, I know it’s a year later but I just wanted to let you know that I fixed my problem with this recipe(you were rite, I didn’t have the pan hot enough when I was putting the chicken in) and I cook it all the time. As I do with a lot of the other recipes on your site.

        So, thanks for all the recipes.

  162. Lauren says:

    This was really, really good! The only thing is that we waited a little long to stir the chicken at first and I think the egg mixture sank to the bottom, so one side of the chicken was deliciously breaded and crispy and the other sides looked a little bare, but it was so easy I didn’t care! :-) Thank you Beth!! You are saving my grocery budget and giving us delicious recipes to try!

  163. Dana says:

    Incredibly delicious and super easy. I used chicken breasts instead of the thighs and everything turned out perfectly. My mom was very impressed. She’s already made the request to have this a couple of times a month! I like more spice & heat in my meals so adding chili paste or Sriracha to just my portion is a perfect solution to keep both of us happy. Thank you!

  164. Laura says:

    This sesame chicken is AWESOME! My better half is the cook in the house but today is his “day off” and is out with his buddies, that means I’m cooking. I don’t even remember anything about cooking. I love your easy menu ideas and definitely appreciate the step by step pictures. My chicken didn’t come out looking as beautiful as yours but it tasted so delicious (yum). My small kids (6 yr old and twin 2 yr olds) loved every piece of it. They even licked the plates (that never happens when I cook). I love this website, you have made me a fan with your cooking ideas, keep up the good work, and please keep the recipes coming! :)

  165. Kimberlyn says:

    I made this and OMG… I had everything in hand except the fresh ginger, but I didn’t mind I used the ginger spice and it came out wonderful. The only thing though was my chicken didn’t exactly turn out great look and texture wise because I didn’t have the oil up high enough in heat that it cooked the egg texture before anything lol.. My fault!! But all in all awesome!!!!!

  166. Sarah Louise says:

    I made this tonight for me and my husband, and it was excellent! I’m a novice cook who finds cooking stressful, but this was easy to make. After reading the reviews, I did double the sauce and accidentally did the same with the batter (I just didn’t add it all into the pan). A side effect of hungry me after a long day at work! I also used packaged fresh noodles instead of rice and that seemed to work out too – next time, I will try it with the jasmine rice. FYI: I’m actually beginning to enjoy cooking because your recipes are so straight forward and so tasty! I really thought that would never happen (hell had a better chance of freezing over first..). Thank you so much, Beth, and I’ll be sure to purchase your book when it comes out.

  167. Just made this and it’s delicious! Mine didn’t turn out very pretty but it sure tastes good…I’m trying to resist eating it all before everyone else gets home for dinner!

  168. Mandy says:

    This sesame chicken is amazing. I had to force myself to stop shoveling it in my mouth so my husband would have some left for him when he gets home tonight. This is the first recipe I’ve tried from your website and now I’m excited to try more. Chinese takeout has nothing on this recipe and yours is so much cheaper too!

  169. Vance Holbrook says:

    It turned out very good indeed! I Added two tablespoons of honey and 1/2 teaspoon of Sriracha. I also salted the finished product. These simple changes sent a already great recipe over the top!

  170. Diya Zanga says:

    Hi Beth, I actually stumbled upon your website on accident. I was looking for microwavable dishes to make because I am in college. However upon exploring I have seen your whole website. I fell in love instantly. Especially since it is all affordable. I love this recipe. I don’t have readily have access to a kitchen, but when I do this is my go to. Great for leftovers, which is what I live off of. Also being a vegetarian I have learned that I can take recipes like this and transform it into something that suits me. Thanks So mucchhh

  171. Rachel says:

    Made this the other night for 2 people and it was great! I think I’ll be tripling the sauce next time because it was only just enough to cover the chicken. Adding some vegies next time too.

  172. MacKenzie says:

    This was great and so delicious! I was a little skeptical of the “easy” label but it actually was!!! Excellent and I’ll definitely be making it again. :)

  173. soda says:

    good recipe, I mistakenly bought 3 1/2 pounds of skin and boned thigh meat so took a bit of extra work.

  174. This is a great recipe, and has gone into our regular rotation.

  175. Sandra of Seven says:

    Randomly found this site looking for a jerk chicken recipe. Ended up making the sesame chicken to feel you out a bit. Last night I made the recipe X5 as we have a family of 7 with 6 aged 13 and over (I have to pretty much as 16-20 servings of everything!!). We had enough for everyone plus two lunch portions today! I’ll be making this more often! I think I’ll make the sauce X10 so the rice will not feel left out! I’ll be trying some other recipes here too. I love cooking good food that doesn’t cost an arm and a leg!

  176. Melissa says:

    Delicious! Better than a restaurant!! I’ve already made it three times and I LOVE it. It is officially a part of my “GO-TO” recipes. (Many of my other favorites are from this blog, too… Dal Narvana, Butternut Squash Pasta to name 2.) The last time I made this, I think I used too much chicken, so there wasn’t enough of the sauce to saturate it, but it was still delicious and the mistake was mine. So far I”ve only used chicken breast because that’s what I had, and I’m a little scared of thighs, but I bet the flavor is even more impressive with the dark meat. Love this blog!! :)

  177. Lulu says:

    amazing recipe! made it and loved it! I just made more of the sauce. Thanks for sharing!!

  178. Loey says:

    I made this again tonight and I just wanted to tell you how much I love it. My brother lives with me and he eats out almost exclusively, despite the leftovers I leave for him but he tried this and loved it so much that it’s gone. Thanks for a delicious recipe and the work that goes into running your blog. I’ve been recommending it to everyone I know, including my weight watchers meeting.

  179. Made this for dinner tonight and my family LOVED it. Next time I will double the sauce, but other than needing a little more sauce it was perfect! Thanks Budget Bytes.

  180. Lindsay says:

    I made this last night – it was so quick and easy! My husband’s comment: “This is the best food I’ve ever eaten.” And he’s no stranger to good food. This will definitely be a regular at our table from now on!

  181. Made this tonight for me and mom. Not sure what everyone’s issue is with having egg, since ours came out fine. Tried to stay true to the recipe, but had to make a couple on-hand substitutions – Balsamic Vinegar and Olive Oil instead of Sesame (but our seeds were toasted, so…) – but everything was good. I’d point out to make sure the garlic gets cut *really small* because we found a few big pieces in ours that I wasn’t that happy with. Next time, I’ll probably add a few crushed red pepper flakes.

    Mom’s already asked what I’m making tomorrow, so… You may have created a monster.

  182. Lynne says:

    Love it love it love it! My kids actually ask for it! I’ve made it three times in the last two weeks. I made it with tofu, following the same process and it was also a hit. Good balance of flavor, easy enough!

  183. Lara says:

    Planned this again for dinner tonite since we loved it & it was weeknight easy, but still WOW. I took the chicken thighs out of the freezer @ 6 am to thaw. When I got home I got reminded I am not a morning person, I took out thin cut boneless loin pork chops. I was so looking forward to this I decided to roll with it. Did the recipe exactly except the pork for chicken. It was awesome!!! Just as good as the chicken was. This will be making the weeknight rotation often, & I love that I can change up the meat & have great results both ways. Thanks Beth!!

  184. Steph says:

    Beth, I don’t know what I would eat without your website! This sauce is so similar to your teriyaki meatballs (my favorite of yours) yet the “batter” makes it taste so different. actually, I think this recipe is even easier so it may be my new go-to when I’m craving Asian flavors. :)

  185. Mikaela says:

    I’d like to make this sauce to go over tempeh and rice…two questions. One: Is it okay to substitute a different kind of vinegar with rice vinegar? I don’t have any but seem to have every other kind! haha. Two: Will it make a difference using pure sesame oil as opposed to toasted? Thanks!

    • Steph says:

      I used apple cider vinegar and regular sesame oil, and it was great ( I’ve done the same with Beth’s teriyaki meatball recipe a million times). hope that helps!

      • Thanks for sharing! Someone just asked me that today and I hadn’t tried apple cider vinegar, so it’s good to know! :D

    • We used Balsamic.

    • Adrienne says:

      I used coconut oil and coconut vinegar and it was fantastic. What a great recipe!

  186. Kelly says:

    This was so gooood, l haven’t had Asian in forever besides soy sauce and rice and kim. Always was like a death trap for my gluten allergy, which is just wrong lol. The sauce on my end came out very very tasty but almost sparce on the chicken, just doubling the sauce works. In addition a fried rice recipe would be great, l have no clue on that.
    Adore your blog!! The prices, easy to search and understand, easy to cook, and very cute. Already made a few- Autumn medley was wonderful. Nowadays everything comes portion-calories-fat etc, so l mentally struggle with the lack off. Thanks:)

  187. Brandi says:

    I made this tonight for supper. It was delicious, and my husband went absolutely crazy over it. It will definitely become a staple in my household.

  188. The Sesame Chicken looks delicious! Thanks for sharing this recipe!

  189. Lynn says:

    Made this tonight. It came out a little paler than yours, but that may be due to different ingredients. *shrug* I doubled the sauce, and it was delicious!

  190. Mmm this was so good! I stir-fried the chicken with onion and bell pepper :D

  191. Dan Weiss says:

    I made this for my family today (9/29/13) and it was WONDERFUL! It was light and so full of flavor. Everyone enjoyed it. One of the kids liked it so much for lunch they ate it for dinner too. Thank you!

  192. Lara says:

    I didn’t know sesame chicken was this easy!! We loved it. Sauce got nice thick, sticky, perfect flavor. I doubled the sauce because I added udon noodles at the end instead of over rice, it was great!!! I loved the coating on the chicken, when I was mixing it, I thought that can’t possibly be enough, but it was & it turned out perfect. My only tweak to the flavor was a small squirt of Sriracha. Thanks for a great recipe.

  193. Sara G says:

    My husband and I have made this four times since you posted it, and it came out fabulous every time! I’ve got celiac disease so we subbed gluten free soy sauce for the regular soy sauce, and it worked perfectly. We even swiped the sauce recipe to use for making ginger beef with thin-sliced flank steak, scallions, and ginger root, and it was awesome.

    Now my husband is feeling inspired to play with the sauce and see how many other flavors he can create using the basic velvet chicken cooking method and changes to the sauce — lemon chicken is next.

    Thank you so much for your blog, we love it!

  194. Rachel says:

    I have to be honest, I did not like this recipe. The egg was too much. I ended up with cooked egg at the bottom of the skillet and pieces of egg in my chicken. I had to try to pick the egg pieces out and then transfer the chicken to another skillet. Then the sauce was no way near enough for 1 lb of chicken. It didn’t even cover all of it, so i had to make another batch which is really inconvenient when you thought you were finished and your rice is about to get cold. It would have ended up okay if the sauce had actually been good. The second batch of sauce I made, I increased the sugar to 2 tbspn’s. I reduced the vinegar to 1 tbspn and I increased the sesame oil to 1 tbspn. I wanted it sweeter. It didn’t work. The chicken still came out tasting salty with a hint of sesame oil. It wasn’t the flavorful sesame chicken I’m used to. I have another sesame chicken recipe, and although more complicated it is so much better. I will stick with that one next time.

  195. Brittany says:

    I made this for dinner tonight and it was sooo good!! I used chicken breast and served over brown rice. The only thing I will do next time (oh yeah there will be many more nexts!!) is add a little more liquid to the sauce. Not that the sauce in the recipe provided isn’t totally amazing, I would just like more of it to soak into the rice from the chicken.
    Super yummy, and thank you for posting step by step photos. They are very helpful : ) can’t wait to try more of your recipes
    I made your herb tomato soup for lunch and it was amazing as well : )

  196. Blake Mitchell says:

    Okay, so I am absolutely in-freaking-love with you! This week I have made this sesame chicken recipe, the teriyaki meatball recipe, the sweet and sour veggie stir fry, and the egg drop soup!!! They were all super easy and crazy delicious as well as inexpensive! You are now my favorite food blog on the web. :)

  197. Vicki Tucker says:

    This was delicious. My husband also liked it a lot. I doubled the sauce based on other reviews and it was just right. I will definitely be making this again. I am allergic to gluten, and I substituted gluten free tamari for the soy sauce. I was thrilled to find a recipe that has a crisp “breading” without using wheat flour. Thank you so much!!

  198. Zoe McNair says:

    loved this recipe! I doubled the sauce because I like things sticky and we luckily are able to buy our oils/vinegars/soy sauce in bulk, and it was fantastic

  199. Geena says:

    hi beth, i love your recipes and can’t wait to try this. just wanted to let you know this is making the rounds on pinterest on someone else’s site that does not give you credit: http://www.lovewithrecipe.com/recipe/298.html
    i recognized this as one of your recipes because of the way the ingredients were listed and googled “budget bytes sesame chicken” and sure enough it popped up.

    • Thanks for the heads up! I checked it out and the website is foreign (there are Asian characters all over, not sure what country, though) so I probably won’t be able to do much about it :( They have no contact info listed, but I left a comment on the page saying that it was copyrighted. *sigh* Good thing I at least watermark the photos now!

  200. Elaine says:

    Sitting here eating this right now. It’s outstanding! Used leftovers from a roast chicken and just cooked the pieces long enough to get a crisp exterior. If you’re like me and love sauce, definitely double the recipe for the same amount of chicken.

  201. rose says:

    we like things extra spicy
    needed a kick, just bland
    not enough sauce

    • Janiece says:

      If you know your preferences, why did you not add spice and make more sauce? It is a great recipe and it fits my family when I add some spice and double the sauce.

  202. Sandy says:

    I made this last night and it was all gone! Since I had eight people, I doubled the ingredients for two lbs. boneless and skinless thighs. I also added more brown sugar for my taste. I did have to adjust the heat while cooking the chicken – it seemed to take a long time to brown. My side dishes were jasmine rice and Dragon noodles, and they all went too! Thanks for your great ideas Beth!

  203. My son Sams 14th Birthday is Weds I can’t wait to try this for him. Thanks

  204. I had a couple problems when I made this — some of my egg batter came off the chicken and cooked on the bottom of the pan, so I had to fish out some scrambed egg bits. I’m sure stirring the chicken a bit more when I first put it in the pan would solve this (I let it sit for a minute this time). Second, when I put the sauce in the pan, it thickened up almost before I could stir it all the way in, so it ended up a little bit goopy before I got the pan off the heat. I’m thinking I just had the heat a smidge too high. Anyways, my boyfriend and I both agreed that the finished product was still delicious, but could be MORE delicious. Hopefully I’ll ace it next time. :)

  205. Ginger says:

    Did everything but turned out to be light brown. ? What am I Doing wrong?! Ugh

  206. Brittany says:

    Very impressed with this one. Thanks for posting!

  207. Erin says:

    Can leftovers be frozen? How?

    • They can be frozen, but they will definitely have a softer texture and a different color after reheating. It should still taste good, though! I would just put some rice in a resealable/freezable/microwavable plastic dish, top it with some of the chicken, and then freeze.

  208. Leslie says:

    This looks delicious! I was on pinterest when I came across the picture only it lead me to this site: http://www.recipebest.com/2013/08/easy-sesame-chicken.html.

    It did link to your site, but it had your pics listed. I’ve pinned the recipe from your site. Thanks for the recipe!

  209. Hi there! I was wondering if the batter works okay with chicken that is already cooked? we made a roast chicken yesterday and have tons of leftovers, but I’m scared to do the cornstarch/egg batter with already cooked chicken!

    • Hmm, I’m really not sure how that would work out! I think you’d only run the risk of overcooking the chicken, but other than that it should work. Since the egg mixture cooks quickly, it might not be that bad. Although cutting the roasted chicken into chunks may be a little tricky.

  210. Robin from Robinsbite says:

    Made this tonite and it was a huge hit! Have been trying to mimic Pei Wei’s honey seared chicken and this is close. Will be in the family rotation from now on.

  211. Emily says:

    LOVE your recipes. Dragon Noodles are made weekly in my house. Two quick questions about this recipe…you said that sesame oil will give a different taste that toasted sesame – but it your photo(the last one) it looks like thats just regular sesame oil…did you use both, or is that just there to confuse me ;). Also, do you think this would work with shrimp? Of course cooking time would go down…what do you think? Thanks!!!

    • Well, it’s tricky because toasted sesame oil isn’t always labeled as “toasted” :) You can tell you have the toasted kind because A) it’s a deep amber color and B) it’s usually sold in small bottles, and C) it will be sold near the Asian ingredients. Regular, untoasted sesame oil is usually sold near regular vegetable and canola oil and has a light, barely golden color. It also has a much, much more subtle flavor.

      I bet it would work with shrimp – I hadn’t thought about that! And yes, the cooking time will be very brief :)

  212. Rachel F. says:

    Made this last week and my 3 yr. old complained, “yuck I don’t want brown chicken” (this was before he tasted it). About 5 minutes after the first bite went on to ask for seconds… My 6 yr. old has requested this two more times, since then. Now the 3 yr. old says “Yeah, sesame chicken!” So in the last 10 days have made this 3 times. Definitely a hit with the kids! Love how quick and simple it is.

  213. Derek says:

    Made this the other night and we liked the flavors but there was not enough sauce. I think part of the problem was a bunch of it stuck to the hot pan when I poured it over the chicken so perhaps I had the heat too high.

    The other thing is, our house still smells like veg. oil a few days later.

    Beth, do you think it would work to “bake” the chicken in a dish like you do with your Oven Fajitas? Maybe just make a dry-ish rub with the spices and put some oil in the dish, then mix the chicken and sauce in a pan when it’s done cooking? I might experiement with this idea a bit.

    • Yep, you could pretty much put this sauce over any chicken cooked by any method. You could cut chicken breast into nuggets and bake them, grill them, or whatever, and then just add the sauce. Someone just commented yesterday that they used the sauce over salmon. Yum!

      And yes, it sounds like the heat may have been too high on the skillet and the veg oil hit the smoking point causing a lingering smell. Depending on your skillet and burner type, you’ll probably need to adjust the heat.

      • Joanne says:

        do you happen to know the nutritional info to add to a mealtracker website?

        • No, I’m sorry I don’t have it, but there are several websites that allow you to enter recipe ingredients into a “calculator” that will compute it for you. Check out my FAQ page for a few links to sites that will do that for you.

  214. haley says:

    I made this for dinner tonight with tofu instead of chicken. It turned out wonderful! (I always freeze then thaw my tofu ahead of time to get a different texture)

    thanks for the inspiration :)

  215. nopurple2 says:

    I love this blog!!! I made this recipe last night! The batter on the chicken made the chicken crispy and delicious! My only complaint was that it was a tad dry. I might suggest making extra sesame sauce to put on your rice. Great recipe!

  216. I made this as well as the soba salad with my best friend, his wife, and a friend whom is critical of everything she eats tonight. They all loved it! My picky eater commented to me afterward how surprisingly tasty everything was. Thank you! You’re a wizard, Beth!

  217. Brett says:

    I can’t wait to try this out. By the way I love the name of the site my fathers computer company was called “Bits n Bytes”, made me think of him.

  218. Bentobochs says:

    Made this tonight. Was absolutely delicious. Had to double it. Have 3 teenage boys at home. And no leftovers. Quick poll, it’s a “have again” recipe.

  219. Mysticgnome says:

    I made this dish last night, GONE! All of it! It was so easy to make and delish!
    Thank you~

  220. I tweeted at ya earlier, but I also wanted to pop up a review here. This was AWESOME. My housemate sauteed some kale with a small bit of sesame oil and that was a perfect side to the tasty chicken and rice. Next time, I’m going to double the sauce because I sort of love how saucy take-out sesame chicken is and I totally want to recreate that. I was totally impressed by the consistency though – exactly like what you get from the store. For a meal made almost completely from pantry items, this is going on my biweekly rotation for sure!

  221. Michele says:

    Wonderful! I only had black sesame seeds, but they worked fine. Everyone loved your dish. I served it with Asian broccoli slaw and corn. Colorful!

  222. Amanda says:

    I just wanted to say that I’m a really terrible cook, and although this wasn’t super easy for me, it turned out really great and I’m so excited to make it again! Thanks!

  223. Martine says:

    I made this tonight and it turned out fantastic. Great recipe.

  224. Marilyn says:

    Just made this – perfect! the cornstarch does give it that “crunchy” effect of take out. I stir fried some broccoli before I cooked the chicken and added it at the end with the sauce – complete 1 pan meal. As always Beth – a home run! Thanks!

  225. I had to leave a note to let you know I really like this recipe! I’ve made it twice this week. :)

    The changes I’ve made were to add an extra tbsp water to the sauce, so it’s a little more saucy (I like sauce), and to leave out the egg. I just dust the chicken with corn starch and pepper, and fry crisp. The egg definitely stretches the recipe further, and gives the chicken more of a battered texture, but I prefer it without.

    I’ll have to add chili flakes to it next time. :)

    • Brittney says:

      I was going to say, to fry it crispy, leave out the egg. I’ve made sweet and sour chicken like this for years, but I don’t mix egg with the cornstarch.

  226. Mamie says:

    Eating this as I type… soooooooo good!!!

  227. Teresa says:

    Hi Beth-
    I wasn’t able to find toasted sesame oil. Will using plain make a big difference in the flavor?

    • It will, but I think it will still be good. The toasted sesame oil is responsible for most of the sesame flavor in this dish, but with out it the sauce will just be kind of like teriyaki sauce – still yum!

  228. Marina says:

    Just had this for lunch. Oh, my is it ever delicious! Thanks for yet another great recipe!

  229. Natalie says:

    Instead of dropping $40 on Chinese food, we will be trying this recipe over the weekend. I am dying to try this; I might be fancy and make eggrolls too! ;-) I have tried so many recipes on this blog, and even considering my amateur skills, everything comes out great. Thanks, Beth, for sharing your talents with us. You are awesome.

  230. Jenny says:

    In response to the vegetarians who commented above, I made this with Quorn vegetarian chicken and it was delicious. The only thing with the veggie “chicken” I would recommend is maybe doubling the sauce so it isn’t too dry.

  231. Kestrel says:

    Made this tonight and it was great! Used a little more than 1lbs of chicken though, so we doubled the sauce. Turned out great! If you want a more mild flavor (such as my parents who freak out over anything remotely flavorful) halving the ginger in the sauce works, and it still tastes good!

  232. Dave says:

    Just made this (along with the Egg Drop Soup, after reading the comments), and both came out amazing. The girlfriend is impressed by my cooking skills (which would be nonexistant if not for BudgetBytes). So thank you! Next time, I’m making double.

  233. Drew says:

    I just made this tonight, and I’m finding it hard to leave any leftovers. The cornflour and egg batter is a masterstroke, Beth.

  234. This looks and sounds amazing, yum! I will have to try this for my roommates for dinner later this week!

    Sparkles and Shoes

  235. Lauren M. says:

    This looks amazing and I can’t wait to try it this evening! I just had a quick question though, if I were to used dried ginger instead of the fresh root about how much do you think I should use? Do you think the flavor will still be ok?

    • Well, dried and fresh ginger actually have fairly different flavors, but if you have to substitute, I’d use about 1/2 tsp of dried for one inch of fresh.

  236. It is so inviting. I will try this in next few days. :)

  237. Riann says:

    Made this last night – amazing!

  238. Beth,
    This one looks AMAZING! And I really want to give it a go, however I am alergic to gluten/wheat and sadly the SECOND ingredient in soy sauce is wheat. Any suggestions for a substitution for the soy sauce? Or do you have a make it yourself recipe for soy sauce that wouldn’t involve wheat?
    As a side note, Love the site, and get your updates to my inbox…which really helps me to keep meal ideas from getting stale and tired.
    Keep ‘em coming!

    • I think your best bet is to use Tamari, which, like soy sauce, is a fermented soybean product. The difference is that you can usually find wheat-free (and therefore gluten free) tamari, but be sure to check the label because not all tamari is wheat free. You may have to go to a health food or Asian store to find the tamari, but it will be your best choice for getting a similar flavor to the soy sauce. I hope that helps!

    • brianne says:

      I found gluten free soy sauce at the Asian market downtown from where I live! Might wanna check at one of those.

      That being said, maybe it was the rice vinegar I bought from said market, but this dish was super salty and not as sweet as I’d hoped. I did have to sub for the ginger, though, so that might be what it was, too!

    • Sheralyn says:

      La Choy brand soy sauce is gluten free. I use it all the time.

    • Randy says:

      The wheat in soy sauce is distilled so there should be no gluten present.

    • Harriet says:

      In reply to Kim: I made this for my church (potluck) yesterday and we have several people that are gluten intolerant, so I asked them what they use for soy sauce before I made it and was told that LaChoy brand soy sauce is gluten free, my friend even takes it to Chinese resturants and they will use it to cook what ever she is ordering. By the way everyone loved it…great recipe

  239. I would not have thought sesame chicken was this easy to cook! I’ve been craving asian food but the bf isn’t the biggest fan of it… if i make it myself, he has no choice but to eat it! (or to make his own dinner, hah). thank you for the recipe!!

  240. janmaus says:

    Looks like the real deal. Of course years ago sesame chicken was considered a Hunan dish and came with lots of dried red peppers in it–we still like it that way, so I’ll be spicing this up. And a tip for ginger–while freezing sounds like a good idea, I peel the whole root when I buy it and store the unused portion in a bottle with dry sherry. Since most Chinese style recipes call for a little rice–or other–wine in the marinade, the sherry flavor never hurts. It will keep that way in the fridge for months.

  241. Kate says:

    I tried this with a wok, but ended up with cooked egg at the bottom of the pan, and non-coated chicken. If you’re going to use a wok, I’d definitely suggest stirring a lot at the beginning. Otherwise, the flavors are great, and the recipe is a great idea. Will definitely be trying this one again.

  242. Liz B says:

    Looks good – as a vegetarian, I am thinking I will sub tofu for the chicken…

    • Lynsi says:

      I am thinking this too – I hope it works! I loved sesame chicken as an omnivore, I think as long as I can nail the sauce it should be good.

    • Elizabeth says:

      I did this! Just fried the tofu (no batter, just a little olive oil on the bottom of the pan) and tossed in the sauce. It was delicious.

  243. Allyson Kelly says:

    My mouth is watering as I read this. So, It is on my must cook list! Thanks!

  244. Good recipe. Velveting chicken is always a great technique for crisp yet gooey chicken.

  245. I feel like you read my mind!! I made sesame chicken last night, and it was just ok. I was wondering what I could do to make it better, and lo and behold, you give me EXACTLY what I need! You’re the best, Beth :) I can’t wait to try this version!

  246. Laura K says:

    Oh if only this had been posted two days ago! We spent way too much on Chinese takeout! We love Asian inspired meals around here so this will be made soon. For the garlic and the ginger I use my microplane. It has to be one of the most used items in my kitchen. I get a lot of ginger a couple of times a year in our co-op basket so I cut it into useable pieces, peel it with a spoon, and then put it on a cookie sheet and put it in the freezer. When it is totally frozen, I put it in a Ziploc bag. Then I can just pull it out, grate what I need from frozen and put it back in the bag. It works great. I don’t know what I would do without my microplane grater!

  247. Amanda Mananda says:

    I swear, there are times where it seems like there’s this weird, Matrix-style conspiracy when it comes to me and your blog. I was just making up the shopping list for the first half of the week, and I was trying to find something to make to go with your egg drop soup. The guys I cook for — or, my father and brother — tend to balk at soup-only meals, and I’ve wanted to work in an Asian meal for a while now.

    Lo and behold, you land with this mere hours after I’m done with my list. It’s like the Matrix loaded up the program to keep me happy. Lovely coincidence.

    Second half of the week? Totally making egg drop soup and sesame chicken. Bam. Maybe I’ll go crazy and even make some egg rolls. Asian celebration! Much appreciated. -:)

    • It must be! Because I don’t know where my inspiration comes from (the cosmos?), the ideas just pop into my head ;)

      • Amanda Mananda says:

        I’m going to think really, really hard about something I want to eat this week, and we’ll see what happens in the coming days. -:O Not to put too much pressure on you, but I expect this to work PERFECTLY.

        Wait! On the other hand, if I’m the source your cosmic influence, I won’t get to try new things that I’ve never thought or heard of. HMM. Conflicting. I guess I’ll just go back to relying on happy accidents and coincidence. -:)

        • I won’t be cooking again till this weekend, but I SWEAR a really cool idea popped into my head right about when you posted that…

    • AnaM says:

      I’ve tried your recipe twice now, and while the flavors are amazing, the look and texture of the chicken does not match the pictures. Epic fail and waste of time.

      • Interesting evaluation. You concede that the dish tastes “amazing” but you call it an “epic fail and waste of time” because your food didn’t LOOK like the food in the picture? Texture critique I get (although I’m scratching my head about how you can tell what the texture would be by looking at the picture). I’m going to try it. Maybe I’ll shut my eyes while I eat if I find the look offensive!

      • Julie says:

        Not good at all! Total epic failure and waste of ingredients.

      • The reason it didn’t work (cause the same thing happened to me) was the oil wasn’t hot enough when you started. I tried it again waited for the oil to heat up more and look “wavy” and sputter then put the chicken and egg batter in, that time the chicken browned beautifully.

      • Sarah says:

        I fucked it up the same way. ARGH DISASTER!

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