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Sesame Chicken
5 from 12 votes

Sesame Chicken

Sesame Chicken features bite-sized chicken breast pieces coated in a cornstarch-egg white batter, pan-seared to a golden finish, then tossed in a savory sauce made from toasted sesame oil, garlic, ginger, honey, soy sauce, rice vinegar, and chicken broth thickened with cornstarch. The dish is garnished with white sesame seeds and green onions, offering a balance of sweet and savory flavors with a slightly sticky glaze.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. For the sauce:
  2. 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.
  3. For the chicken:
  4. 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.
  5. 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.