Sesame Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Chinese
Sesame Chicken
Description
This Sesame Chicken recipe begins with a sauce made by sautéing garlic and ginger in toasted sesame oil, then combining chicken broth, honey, soy sauce, and rice vinegar. Cornstarch slurry is added to thicken the sauce to a glossy consistency. Meanwhile, the chicken breast is diced into one-inch pieces and coated in a mixture of cornstarch, egg whites, salt, and pepper before being pan-fried in oil until cooked through and golden.
Once the chicken is cooked, it is combined with the prepared sauce, allowing the flavors to coat each piece. Garnishing with white sesame seeds and sliced green onions adds texture and fresh herbaceous notes. The final dish balances sweetness from honey and umami from soy sauce with a crisp coating on tender chicken pieces. It is typically served hot, often with rice or steamed vegetables.
Ingredients
Sauce
- 2 1/2 tsp sesame oil toasted
- 1 Tbsp garlic finely minced
- 1 Tbsp finely minced, peeled fresh ginger
- 1/2 cup chicken broth divided, low-sodium
- 1/3 cup honey
- 2 1/2 Tbsp soy sauce
- 1 tsp rice vinegar
- 1 Tbsp cornstarch
Chicken
- 1 1/2 lbs chicken breast diced into 1-inch pieces, boneless, skinless
- 1/4 cup cornstarch
- 2 egg large, whites
- 1/4 tsp salt or black pepper
- 1/4 tsp white pepper or black pepper
- 3 Tbsp olive oil or vegetable oil, extra-light
- 1 Tbsp white sesame seeds
- 3 green onion sliced
Instructions
- For the sauce:
- Heat sesame oil over medium heat in a small saucepan. Add garlic and ginger and saute 30 seconds. Stir in 1/4 cup + 2 Tbsp of the chicken broth, the honey, soy sauce and rice vinegar. Bring to a boil. Meanwhile, in a liquid measuring cup whisk together remaining 2 Tbsp chicken broth with 1 Tbsp cornstarch until well combined. Pour into simmering sauce mixture and allow to boil 1 minute, stirring constantly. Remove from heat and set aside.
- For the chicken:
- In a medium mixing bowl whisk together cornstarch, egg whites, salt and pepper until well blended and slightly frothy. Add in chicken and toss to evenly coat. Heat 1 1/2 Tbsp vegetable oil in a 10-inch non-stick skillet over medium-high heat. Add half the chicken (work to space evenly apart and tilt pan slightly as needed to evenly distribute oil) and cook, turning pieces occasionally, until cooked through and outsides are golden brown, about 7 minutes (reduce heat slightly to medium heat as needed). Transfer chicken to a plate and repeat process with remaining 1 1/2 Tbsp oil and chicken.
- Return chicken on plate to pan with other chicken, add sauce and toss to evenly coat. Sprinkle with sesame seeds and green onions. Serve warm over white or brown rice.
User Reviews
Overall Rating
5
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