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Sesame Chicken
5 from 21 votes

Sesame Chicken

Sesame Chicken features battered and fried chicken chunks coated in a sticky, aromatic sauce made from soy sauce, honey, rice wine vinegar, brown sugar, garlic, ginger, sesame oil, and chili paste. The crispy exterior contrasts with the tender interior, while toasted sesame seeds and sliced green onions garnish for extra flavor and texture.

Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 ½ cups cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 3 egg beaten, large, whites
  • corn oil for frying, Mazola brand
  • sesame seeds for garnish
  • green onion for garnish, sliced
For the marinade
  • 1 cup chicken stock
  • ½ cup soy sauce
  • ¼ cup honey
  • ¼ cup rice wine vinegar
  • 3 tablespoons brown sugar packed
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil divided
  • 2 garlic minced, cloves
  • 1 tablespoon ginger grated fresh
  • 1 teaspoon chili paste

Instructions

    Cup of Yum
  1. To make the marinade, whisk together chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, 1 tablespoon sesame oil and 1/2 cup water in a large bowl.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and 6 tablespoons of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  3. Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
  4. In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
  5. Working one at a time, dip the chicken into the egg whites, then dredge in the cornstarch mixture, pressing to coat.
  6. Heat corn oil in a large stockpot or Dutch oven to 350 degrees F. Add chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
  7. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.