Description
Homemade sesame chicken brings classic Chinese-American comfort right to your kitchen with crispy, golden-brown morsels glazed in sweet and tangy sauce. Succulent chicken pieces coated in toasted sesame seeds create an irresistible dinner you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup sesame seeds
Sauce Ingredients:
- 1/3 cup soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 cloves garlic
- 1 tbsp ginger
- 1/4 cup cornstarch
Garnish and Extras:
- 2 green onions
- 1 tbsp vegetable oil
- 1/4 tsp red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Trim chicken thighs into bite-sized pieces, ensuring uniform cuts for even cooking.
- Create a marinating blend by whisking soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a mixing bowl.
- Pour marinade over chicken pieces, coating thoroughly and let rest for 15-20 minutes at room temperature.
- Drain chicken from marinade, reserving liquid for later sauce preparation.
- Dust chicken pieces with cornstarch, ensuring each chunk is completely and evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, approximately 350°F.
- Carefully place coated chicken pieces into hot oil, cooking for 3-4 minutes per side until golden brown and crispy.
- Remove chicken and drain excess oil on paper towels.
- In the same skillet, pour reserved marinade and simmer for 2-3 minutes until slightly thickened.
- Return chicken to skillet, tossing to coat with reduced sauce.
- Sprinkle sesame seeds and red pepper flakes over chicken, creating a textural and flavor-rich coating.
- Garnish with finely chopped green onions.
- Season with salt and black pepper to taste.
- Serve immediately while hot and crispy.
Notes
- Always use fresh, high-quality chicken thighs for maximum flavor and tenderness.
- Pat chicken pieces completely dry before coating with cornstarch to achieve an extra crispy exterior.
- Maintain consistent oil temperature around 350°F to prevent soggy or burnt chicken pieces.
- For a gluten-free version, substitute regular soy sauce with tamari or coconut aminos.
- Experiment with adding crushed red pepper or sriracha for an extra spicy kick.
- Let marinated chicken come to room temperature before cooking to ensure even heat distribution.
- Use a meat thermometer to check internal chicken temperature reaches 165°F for food safety.
- Toast sesame seeds briefly in a dry pan to enhance their nutty flavor before sprinkling.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg