Sesame Chicken Recipe

Chicken breast: The main protein, cut into bite-sized pieces for easy cooking and eating.

Soy sauce: Adds a salty, savory flavor that’s classic in many Asian dishes.

Rice vinegar: Gives a mild tanginess that brightens the dish.

Sesame oil: A fragrant oil that brings a nutty aroma and taste.

Cornstarch: Helps create a crispy coating on the chicken when fried.

All-purpose flour: Mixed with cornstarch to coat the chicken and give it a nice texture.

Water: Used to make the sauce smooth and mix the honey and seasonings.

Honey: Adds sweetness that balances the salty and tangy flavors.

Sesame seeds: Sprinkled on top for extra crunch and a toasty flavor.

Garlic: Fresh minced garlic gives a sharp, savory kick.

Ginger: Fresh minced ginger adds warmth and a little spice.

Green onions: Chopped and used as a fresh, mild onion garnish.

One of the most important steps in this Sesame Chicken Recipe is getting the chicken pieces nicely coated before frying. Here’s how to do it without making a mess or ending up with clumps of flour:

1. After marinating the chicken, put the cornstarch and flour mixture in a wide bowl or plate. This gives the chicken plenty of space to get covered evenly.
2. Take each piece of chicken and gently toss it in the dry mix. Don’t just dump all the chicken in at once—that can cause the coating to stick together and get lumpy.
3. Shake off any extra flour from each piece before putting it in the pan. Too much coating can burn or fall off while frying.
4. If the coating feels too dry and isn’t sticking well, you can lightly spray or brush the chicken with a little water or oil before tossing it again.

Doing this step carefully helps the chicken cook up with a crispy outside that holds the sauce well. If the coating is uneven or too thick, the chicken won’t get that nice golden crunch, and the sauce might slide right off instead of sticking.

When I first tried this, I just dumped all the chicken into the flour mix and ended up with big clumps that didn’t cook evenly. It was a little frustrating! Now, I take my time and coat each piece one by one. It makes the frying part way more fun because the chicken sizzles perfectly and looks so good when it’s done. Plus, the sauce clings to every bite, making it taste even better.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• sesame oil - Substitute with olive oil: Olive oil can be used for cooking, though it will lack the distinct sesame flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a healthier option, though it may slightly alter the texture.

• water - Substitute with chicken broth: Chicken broth adds more flavor compared to plain water.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a natural sweetener.

• sesame seeds - Substitute with chia seeds: Chia seeds can add a similar crunch and nutritional benefits.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack some of the fresh flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it is more concentrated, so use less.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• To store your sesame chicken, first allow it to cool completely at room temperature. This helps prevent condensation, which can make the chicken soggy.
• Transfer the cooled chicken into an airtight container. For best results, use a container that fits the amount of chicken snugly to minimize air exposure.
• Store the container in the refrigerator. Your sesame chicken will stay fresh for up to 3-4 days.
• If you want to freeze the sesame chicken, place the cooled chicken pieces on a baking sheet lined with parchment paper. Make sure the pieces are not touching each other.
• Freeze the chicken pieces for about 1-2 hours, or until they are solid. This step, known as flash freezing, prevents the pieces from sticking together.
• Once the chicken pieces are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date.
• Store the sesame chicken in the freezer for up to 2-3 months. For best quality, try to consume it within this period.
• When you're ready to enjoy the frozen sesame chicken, thaw it in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed chicken on a baking sheet and cover it with aluminum foil to prevent it from drying out.
• Heat the sesame chicken in the oven for about 15-20 minutes, or until it is heated through. Alternatively, you can reheat it in a skillet over medium heat, stirring occasionally until hot.
• Garnish with freshly chopped green onions before serving to refresh the flavors and add a touch of color.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover sesame chicken on a baking sheet lined with parchment paper.
  3. Cover the chicken with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until the chicken is warmed through.
  5. For extra crispiness, remove the foil during the last 5 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the pan.
  3. Add the leftover sesame chicken to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until the chicken is hot and the sauce is bubbly.

• Microwave Method:

  1. Place the sesame chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Check if the chicken is heated through; if not, continue to heat in 30-second intervals.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sesame chicken in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat; if needed, continue for an additional 2-3 minutes.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the sesame chicken in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the chicken is heated through.
  4. This method helps retain moisture and keeps the chicken tender.

• Mixing bowl: Use this to marinate the chicken with soy sauce, rice vinegar, and sesame oil.

• Another mixing bowl: This is needed to mix the cornstarch and flour for coating the chicken.

• Pan: Heat oil in this to fry the chicken pieces until golden brown and cooked through.

• Small bowl: Mix water, honey, sesame seeds, garlic, and ginger in this.

• Tongs: Use these to handle the chicken pieces while frying and tossing in the sauce.

• Knife: Chop the green onions and mince the garlic and ginger with this.

• Cutting board: Use this as a surface to chop the green onions and mince the garlic and ginger.

• Measuring spoons: Measure out the soy sauce, rice vinegar, sesame oil, cornstarch, and honey with these.

• Measuring cups: Use these to measure the flour and water.

• Spatula: Toss the chicken in the pan with the honey mixture using this.

• Paper towels: Drain the fried chicken on these to remove excess oil.

Prepare ingredients ahead: Marinate the chicken and mix the cornstarch and flour mixture the night before.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and ginger.

Double the sauce: Make extra honey mixture and store it in the fridge for future use.

Batch cooking: Fry extra chicken pieces and freeze them for a quick meal later.

Quick garnish: Pre-chop green onions and store them in an airtight container.