Easy Sesame Chicken
It’s been almost five years to the day since I first posted this Easy Sesame Chicken, and I felt it was about time for me to pay it a visit. I’ve learned a lot since 2013, like a lot a lot, so I tweaked this classic recipe to make it even better and solve some of the issues that readers have encountered over the years.
This Easy Sesame Chicken is seriously so easy that you’ll be tempted to toss those take out menus. The delicious sauce takes only a few ingredients, all of which you can keep on hand indefinitely (keep your ginger in the freezer). You know, just incase you need some sesame chicken like, now. Oh, and this take-out fake-out sesame chicken works great for your weekly meal prep, too!
Originally posted 8-4-13, updated 7-24-18.
Recipe Updates:
So what did I change to make this recipe better? First, I doubled the sauce because the reviews almost unanimously agreed that it needed to be more saucy. Second, I rebalanced the flavors in the sauce. They’re the same ingredients, just a little more in balance. And lastly, I reduced the cornstarch in the sauce so that the texture of the finished sauce is a bit more smooth and doesn’t seize up quite as much. I hope you love the new version as much as I do!
What to Serve with Sesame Chicken
I like to pair my Easy Sesame Chicken with jasmine rice and a little steamed broccoli. It’s a super simple meal that is very satisfying, and stores well for meal prep! It also goes great with: Crunchy Asian Salad, Thai Cucumber Salad, Easy Egg Drop Soup, Savory Coconut Rice
Easy Sesame Chicken
Ingredients
Chicken
- 1 large egg ($0.23)
- 2 Tbsp cornstarch ($0.06)
- 1 pinch each salt and pepper ($0.05)
- 1 lb boneless skinless chicken thighs ($3.23)
- 2 Tbsp cooking oil ($0.08)
Sauce
- 1/4 cup soy sauce ($0.24)
- 2 Tbsp water ($0.00)
- 1 Tbsp toasted sesame oil ($0.33)
- 3 Tbsp brown sugar ($0.12)
- 1 Tbsp rice vinegar ($0.12)
- 1 tsp grated fresh ginger ($0.10)
- 2 cloves garlic, minced ($0.16)
- 1 Tbsp sesame seeds ($0.8)
- 1/2 Tbsp cornstarch ($0.02)
For Serving
- 4 cups cooked jasmine rice ($0.70)
- 2 whole green onions ($0.22)
Instructions
- First, 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. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
- 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.
- Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.
- Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
- Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
- Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.
Nutrition
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Scroll down for the step by step photos!
How to Make Sesame Chicken – Step by Step Photos
Make the sauce first, so it’s ready to go when you need it. In a bowl, stir together 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 3 Tbsp brown sugar, 1 Tbsp rice vinegar, 1 tsp grated fresh ginger, 2 minced cloves of garlic, 1 Tbsp cornstarch, and 1 Tbsp sesame seeds.
Let’s just talk about this toasted sesame oil for a second. You must get the kind that is toasted to get the super vibrant nutty flavor that you want in your sesame chicken. Not all brands actually say “toasted” on the bottle, but you can recognize the toasted variety by its deep brown color. Regular sesame oil will be the color of straw, like vegetable oil. You want the brown stuff. ;) It’s usually in the international foods aisle, instead of the baking aisle with the other oils.
Next, trim any extra fat off of one pound of boneless, skinless chicken thighs, then cut them into small one inch cubes. One pound for me was about three chicken thighs.
Add 1 large egg, 2 Tbsp cornstarch, and a pinch of salt and pepper to a medium bowl.
Whisk the egg and cornstarch together until it is light and frothy. It may seem thick at first, but as the cornstarch dissolves in the egg, it will thin out and get nice and frothy.
Add the cubed chicken thighs and stir them to coat in the egg mixture.
Add 2 Tbsp cooking oil to a large skillet and heat it over medium. Wait until it is very hot. This is VERY important. The skillet must be very hot! Once very hot, swirl the skillet to make sure the oil coats the entire surface, add the chicken, and make sure it’s spread out into a single layer. Let the chicken cook, undisturbed, until golden brown on the bottom. It will kind of cook into a single round pancake, but don’t worry, we’ll break up the pieces next.
Then carefully flip the chicken pieces, breaking up them up slightly into smaller pieces as you flip. Cook on the other side until browned and cooked through. Make sure to not stir them too much, or you can cause the egg to come off the chicken. You can see that some of the chicken pieces are still kind of stuck together at this point. That’s okay. Just do not over stir.
Finally, add the prepared sauce and stir to coat. Continue to carefully stir the chicken as the sauce beings to simmer and thicken. Once it’s thickened, turn off the heat.
Sprinkle some sliced green onions over top and serve with warm rice. :) Doesn’t get better than this.
Easy Sesame Chicken – done in about 30 minutes, and NO DELIVERY FEE! :D
After a couple bites, my husband told me that this may be the best chicken he’s ever had! And while he is often complimentary of my cooking, he doesn’t just throw around statements like that! A 5 star recipe for sure. And truly easy, so this is one I’ll make again often. Thank you for sharing another delicious recipe, Beth! I’ve used a few of your recipes and they’ve all been hits in our home.
Excellent recipe, yummy i woll definitely make it agaon.. only thing for me was the rice vinegar was over powering so i think next time i will reduce it…
but it is a huge hit. thank you
My fiance and I found this recipe a few months ago when we were looking for options that are cheaper (and healthier) than take out. We LOVE it!!!!!! I’ve made it for my parents and siblings now too, and it was a hit.
I was wondering if anyone has experience freezing this after it has been cooked? I’m heading back to my last semester of college and student teaching, and I’d like to meal prep on the weekends. Does it freeze well? Does anyone have tips for freezing it?
Delicious.
It even works perfectly with cauliflower instead of chicken. Just double the egg and cornstarch batter. Absolutely wonderful. People-ask-for-the-recipe level good.
I really enjoyed this recipe, sauce is fantastic! I had a bit of a problem with the batter running to one side when frying, any tips for frying that I may be missing? Thanks!
Yes, try increasing the heat slightly so the egg firms up before it has a chance to run off as much. :)
Any tips for making this recipe taste less salty? I omitted the pinch of salt but this recipe still had an overly salty taste.
You can use a low sodium soy sauce. Almost all of the saltiness in this recipe comes from the soy sauce. :)
This recipe was such a hit with my family! So much so that my dad requested it for dinner again the next night! He couldn’t believe how much it tasted like real chinese takeout (which we haven’t been able to do since COVID)
I made it with chicken breast because that’s all my grocery store had but it still worked
Can you make it with chicken breasts instead?
You can, but the thighs tend to stay more tender. :)
Excellent! Doubled the recipe hoping to have leftovers, but we ate every bit of it! Even my picky kid liked it! This is going in the regular rotation.
This was quick and easy. My husband and kid loved it. I used ground ginger instead of grated fresh and it still turned out really well.
I started making this when our local Chinese restaurant was closed for COVID. My kids and I both love it. I’ve even made it with pork chops instead of chicken and it’s still great. As a busy single dad, here’s my hack for making this even easier… I buy a bottle of P.F. Chang’s Sesame sauce and skip making the sauce. Stir it in, let it simmer and you’re good to go.