Sesame Chicken
Honey Sesame Chicken recipe at home! Better than Chinese takeout, these crispy chicken bites are coated in a sticky sweet and tangy sauce and topped with sesame seeds.
Servings: 4 servings
Calories: 412kcal
Ingredients
Chicken
- 1 lb Chicken breast or boneless thighs
- 2 tablespoon Soy Sauce
- 2 tablespoon Toasted Sesame Oil
- 3 tablespoon Granulated Sugar
- 6-8 tablespoon Vegetable Oil for pan frying
- ¾ cup Cornstarch
- ½ cup All Purpose Flour
Sauce
- 1 tablespoon Minced Garlic
- 1 teaspoon Grated Ginger
- ¼ cup Mirin or Rice Wine Not rice wine vinegar, you can substitute a sweet white wine in a pinch.
- ¼ cup Hoisin Sauce
- 2 teaspoon Ketchup or 1 teaspoon tomato paste
- 3 tablespoon Honey
- ⅓ cup Soy Sauce
- 2 tablespoon cornstarch
- 2 teaspoon sweet chili sauce if you like a little spicy kick
Serving Ideas
- 1 tablespoon sesame seeds
- 3 cups Cooked White or Brown Rice
- 3 cups Steamed Vegetables Broccoli, Sliced Carrots, Snow Peas are some of our favorites.
Instructions
Marinate the Chicken
- Pat 1 lb Chicken breast or boneless thighs dry and cut into 1-inch pieces.
- In a medium bowl, combine 2 tablespoon Toasted Sesame Oil, 3 tablespoon Granulated Sugar, 2 tablespoon Soy Sauce, and pepper. Coat the chicken and put in the refrigerator while preparing the next steps. Cold chicken makes crispier fried chicken.
Pan Fry the Chicken
- In a dish or large bag, mix ½ cup All Purpose Flour and ¾ cup Cornstarch together. Dredge the chicken pieces in the cornstarch, shaking off any excess and place in 6-8 tablespoon Vegetable Oil.
- Add just enough oil to cover the bottom of a skillet. Heat oil to 375 degrees (medium-medium high heat) in a skillet. This is not a deep fry, so the oil does not have to cover the chicken pieces.
- Working in 2-3 batches, cook 3-5 minutes while stirring occasionally to brown evenly. The chicken should be golden brown and cooked through. Remove from pan and place on a paper towel lined plate.
Make Sauce
- Pour the excess oil out of the pan, reserving about 1 Tbsp. Adjust to medium heat. Add 1 tablespoon Minced Garlic and 1 teaspoon Grated Ginger and cook until fragrant, about 30 seconds.
- Add the ¼ cup Mirin or Rice Wine, ¼ cup Hoisin Sauce, ⅓ cup Soy Sauce, 2 teaspoon Ketchup, 2 teaspoon sweet chili sauce (optional) and 3 tablespoon Honey; bring to a simmer.
- In a measuring cup, mix 2 tablespoon cornstarch with 2 tablespoon sauce from pan and whisk until smooth. Add back into the skillet and simmer for 1-2 minutes, until the sauce thickens.
Serve
- Add in the chicken to the sauce and toss to coat. Sprinkle the chicken with 1 tablespoon sesame seeds. Serve with 3 cups Cooked White or Brown Rice and 3 cups Steamed Vegetables of your choice.
Nutrition
Calories: 412kcal
