5 from 3 votes
Easy Sesame Chicken
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Course:
Main Course
Cuisine:
Asian
Ingredients
Sauce:
- ½ cup soy sauce Use 1/2 the amount if you have regular soy sauce or it will be much too salty, low-sodium
- ½ cup chicken broth ***Water can be substituted
- 3 tbsp brown sugar packed
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tsp sesame seeds toasted
- 1 tsp sesame oil
- 3 garlic cloves, minced
- 1 tsp ginger fresh, minced
Chicken:
- 1 egg well beaten
- 3 tbsp cornstarch
- black pepper freshly ground, to taste
- 1 lb chicken thighs or breasts, boneless and skinless, cut into bite-sized pieces
- 2 tbsp vegetable oil divided
- sesame seeds toasted, for garnish if desired
Instructions
- In a small bowl, whisk the low-sodium soy sauce, chicken broth, brown sugar, rice vinegar, cornstarch, sesame seeds, sesame oil, garlic, and ginger together until well combined. Set aside.
- In a small bowl, whisk the egg with cornstarch and some fresh cracked pepper, to taste, until well combined. Add the chicken pieces and coat. Side Note: For a crispier texture on the chicken, just dredge in the cornstarch and black pepper.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Place chicken, piece by piece without overcrowding, in the hot skillet and cook on all sides until the batter is golden and slightly browned. Remove the chicken from the pan to a plate and add another tablespoon of vegetable oil to the hot skillet then cook the remainder of the chicken, until golden and slightly browned. Remove to the plate.
- Wipe the excess oil from the skillet then add the well-whisked sauce to the hot pan. Cook for 1 minute, stirring constantly, then add the chicken and stir to coat the pieces evenly. Simmer for 2-3 minutes, or until the sauce has thickened.
- Remove from the heat and sprinkle with more sesame seeds, if desired, and serve immediately. Enjoy.
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