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 Easy Sesame Chicken 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
- 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
- 4 cups cooked jasmine rice $0.69
- 2 whole green onions $0.22
- 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.
- 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.
- 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).
- 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.
- Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.
See This Recipe in Action:
Step by Step Photos
Trim 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.
Add 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.
Cook 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).
While 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.
Pour 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.
Oh. My. Serve with sliced green onions sprinkled on top and over a bed of warm jasmine rice.