Easy Sesame Chicken
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
530 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Easy Sesame Chicken
Description
This recipe uses boneless, skinless chicken thighs cut into chunks, ensuring moist and tender meat. The chicken is coated in a mixture of egg, cornstarch, salt, and pepper, then cooked in hot neutral oil until browned on both sides, creating a lightly crisp exterior.
The sauce combines soy sauce for saltiness, toasted sesame oil for nutty aroma, brown sugar for sweetness, rice vinegar for acidity, grated fresh ginger for a peppery zing, minced garlic, cornstarch for thickening, and sesame seeds for texture. This sauce is stirred and cooked in a small bowl before adding to the cooked chicken.
The finished dish pairs with jasmine rice and garnished with chopped green onions, making a complete meal with savory, sweet, and aromatic qualities that complement the tender chicken pieces.
Using chicken thighs helps maintain juiciness and avoid drying out compared to breasts. Fresh ginger is recommended over dried for deeper spice notes. Brown sugar can be swapped with honey if desired.
Ingredients
Sauce
- ¼ cup soy sauce $0.20
- 2 Tbsp water $0.00
- 1 Tbsp sesame oil $0.32, toasted
- 3 Tbsp brown sugar $0.30
- 1 Tbsp rice vinegar $0.14
- 1 tsp ginger $0.10, fresh, grated
- 2 cloves garlic $0.08, minced
- ½ Tbsp cornstarch $0.03
- 1 Tbsp sesame seeds $0.10
Chicken
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- 1 lb chicken thigh $3.48, boneless skinless
- 1 egg $0.67, large
- 2 Tbsp cornstarch $0.06
- 1 pinch salt $0.05
- 1 pinch black pepper $0.05
For Serving
- 4 cups jasmine rice $0.97, cooked
- 2 green onion $0.20, whole
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.
Notes
- Use chicken thighs to keep the meat juicy and tender; if using breasts, be careful not to overcook.
- Brown sugar adds depth and balance to the sauce; honey may be used as an alternative.
- Fresh ginger is essential for a sharp, peppery flavor—keep some frozen for convenience.
- The nutritional info includes cooked jasmine rice and green onion garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 530kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Sodium | 945mg | 39% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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