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

4.6 from 82 reviews

Easy Sesame Chicken
 
Prep time
Cook time
Total time
 
Total Cost: $5.15
Cost Per Serving: $1.29
Serves: 4
Ingredients
Chicken
  • 1 large egg $0.17
  • 2 Tbsp cornstarch $0.08
  • 1 pinch each salt & pepper $0.05
  • 1 lb. boneless, skinless chicken thighs $2.14
  • 2 Tbsp vegetable oil (for frying) $0.04
Sauce
  • 2 Tbsp soy sauce $0.20
  • 1 Tbsp water $0.00
  • ½ Tbsp toasted sesame oil $0.85
  • 1½ Tbsp brown sugar $0.02
  • 1½ Tbsp rice vinegar $0.17
  • 1 inch fresh ginger, grated $0.11
  • 1 clove garlic, minced $0.08
  • 2 Tbsp sesame seeds $0.29
  • 1 Tbsp cornstarch $0.04
For Serving
  • 4 cups cooked jasmine rice $0.69
  • 2 whole green onions $0.22
Instructions
  1. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
  2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
  3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
  4. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
  5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

 

Easy Sesame Chicken

Step by Step Photos

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

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

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

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

Coat ChickenToss the chicken in the batter.

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

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

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

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

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

Easy Sesame Chicken

186 Comments

  1. 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!

  2. 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!

  3. 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!

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

  5. Allyson Kelly says:

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

  6. 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.

  7. 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.

  8. 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.

  9. 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!!

  10. 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.

  11. Riann says:

    Made this last night – amazing!

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

  13. 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.

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

    xx
    Kelly
    Sparkles and Shoes

  15. 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.

  16. 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.

  17. 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!

  18. 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.

  19. 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.

  20. Marina says:

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

  21. 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!

  22. Mamie says:

    Eating this as I type… soooooooo good!!!

  23. 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.

  24. 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!

  25. Martine says:

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

  26. 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!

  27. 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!

  28. 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!

  29. Mysticgnome says:

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

  30. 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.

  31. 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.

  32. 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!

  33. 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!

  34. 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 :)

  35. 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.

  36. 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.

  37. 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 :)

  38. 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.

  39. 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.

  40. 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!

  41. 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.

  42. Brittany says:

    Very impressed with this one. Thanks for posting!

  43. Ginger says:

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

  44. 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. :)

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

  46. 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!

  47. 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.

  48. 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.

  49. 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!

  50. 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

  51. 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!!

  52. 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. :)

  53. 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
    PS,
    I made your herb tomato soup for lunch and it was amazing as well : )

  54. 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.

  55. 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!

  56. 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.

  57. 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!

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

  59. 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!

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

  61. 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.

  62. 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:)

  63. 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!

  64. 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. :)

  65. 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!!

  66. 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!

  67. 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.

  68. 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!

  69. 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.

  70. 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.

  71. Lulu says:

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

  72. 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!! :)

  73. 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!

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

  75. soda says:

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

  76. 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. :)

  77. 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.

  78. 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

  79. 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!

  80. 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!

  81. 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!

  82. 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.

  83. 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!!!!!

  84. 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! :)

  85. 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!

  86. 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!

  87. 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. :)

  88. Sean says:

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

  89. 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!

  90. 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.

  91. 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!

  92. 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.

  93. 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

  94. 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.

  95. 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!

  96. 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!

  97. 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!

  98. 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!

  99. 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!!!

  100. 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.

  101. 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!!

  102. 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!

  103. 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!

  104. 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…

  105. 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!

  106. 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?

  107. 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.

  108. 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!

  109. Terry says:

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

    • 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.

  110. 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!!

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

  112. 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.

  113. 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!

  114. Lindsay says:

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

  115. 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!

  116. 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

  117. 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!

  118. 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.

  119. Emma Beatty says:

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

  120. 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!

  121. 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!

  122. 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.

  123. 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.

  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. 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.

  126. 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.

  127. 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!

  128. 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!

  129. 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!

  130. 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. ;)

  131. 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.

  132. 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! :-)

  133. 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.

  134. 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!

  135. 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

  136. 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!

  137. 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.

  138. 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.

  139. Linda says:

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

  140. Hilo says:

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

  141. Traci says:

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

  142. 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!

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