Sesame Chicken Recipe
User Reviews
5
Sesame Chicken Recipe
Description
The Sesame Chicken Recipe starts by preparing a tangy sweet and sticky sauce with ingredients like brown sugar, soy sauce, vinegar, garlic, sesame oil, and toasted sesame seeds. Bite-sized chicken thighs are seasoned and coated in a light batter made from flour, cornstarch, eggs, and sparkling water. Frying until golden brown creates a crisp bite that contrasts nicely with the glossy sauce added later. After frying, the sauce is thickened in the wok and the crispy chicken is combined with it, allowing the sauce to cling well and enhance flavor.
The dish is finished with extra toasted sesame seeds and thinly sliced green onions as a garnish, boosting aroma and subtle crunch. This dish pairs smoothly with rice or steamed vegetables, offering both textural and flavor variety. The combination of a crisp exterior and sticky sweet sauce defines the recipe’s character.
The notes suggest freezing the fried chicken individually before bagging, and separately freezing the sauce, which can be thawed and reheated. For a lighter option, the recipe recommends pan-frying the chicken without batter, though it changes the texture and sauce adherence. A cauliflower variation is noted for vegetarian needs. These tips ensure versatility and meal prep convenience.
Ingredients
Sweet and Sticky Sesame Sauce
- ½ cup light brown sugar
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 4 tsp cornstarch
- ¼ cup water
- 1 tbsp sesame oil
- 1 tbsp sesame seeds toasted
- 2 garlic minced, cloves
Crispy Chicken
- 6 chicken thigh cubed into bite sized pieces (about 1 1/2 pounds, boneless, skinless
- ¼ cup cornstarch
- ½ cup all-purpose flour
- 2 egg large
- 1 cup seltzer water cold
- salt to taste
- black pepper to taste
frying
- 2 cups vegetable oil
garnish
- 2 tsp sesame seeds toasted
- 1 green onion thinly sliced
Instructions
- Place all sauce ingredients into a mixing bowl and whisk together.
- Preheat oil, in a wok or tall sided pot, to 350˚F.
- Toss cubed chicken thighs generously in salt and pepper.
- Batter: In a mixing bowl whisk together cornstarch and flour. Whisk in eggs and seltzer water until a smooth batter forms.
- Add seasoned chicken cubes to batter and stir to coat.
- In small batches remove chicken from batter, allowing excess to drip off and transfer to hot frying oil.
- Frying: Fry coated chicken for 4 to 5 minutes or until crispy and cooked through. Transfer fried chicken to a baking sheet lined with a cooling rack (or lined with paper towels) and repeat until all chicken has been fried.
- Drain oil from wok and place over medium-high heat (or place a clean, large skillet over medium-high heat). Add sauce to wok or skillet and stir together until sugar dissolves and sauce thickens, 1 to 2 minutes.
- Assemble: Add chicken to sauce and quickly toss together until all chicken is fully and evenly coated. Top with more toasted sesame seeds and sliced green onions and serve with steamed rice.
Notes
- Freeze fried chicken pieces individually before bagging to prevent sticking.
- Store sauce separately in an airtight container and freeze for convenient reheating.
- For reheating, thaw sauce completely and re-fry chicken gently, then combine in sauce until coated.
- Omit the batter and pan-fry chicken for a lighter variation; note sauce adhesion and texture will differ.
- Substitute cauliflower florets for chicken to make a vegetarian version of the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 162mg | 54% |
| Sodium | 677mg | 28% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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