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This sesame chicken delivers everything I crave from takeout without leaving the house. Crispy golden chicken pieces are glazed in a glossy sweet and savory sauce packed with garlic and ginger. Every bite is sticky juicy and irresistible. I always make a little extra because the leftovers reheat beautifully.
I first made this when we skipped takeout one Friday night and now it is a weekly tradition in our house.
Ingredients
- Boneless skinless chicken breasts: juicy and quick cooking choose firm meat without excess moisture
- Eggs: help the flour coating stick and create a crunchy crust
- Cornstarch: adds crispiness and helps the sauce thicken properly
- All purpose flour: makes the chicken coating light and crunchy
- Garlic powder: adds bold flavor use fresh for even more intensity
- Salt and black pepper: season the coating simply
- Low sodium soy sauce: adds umami without overwhelming saltiness
- Hoisin sauce: sweet and complex with depth
- Honey and brown sugar: create a sticky rich glaze
- Rice vinegar: balances sweetness with gentle acidity
- Sesame oil: provides nutty aroma use toasted for best results
- Fresh garlic and ginger: form the aromatic flavor base
- Sesame seeds and green onions: finish with crunch and freshness
Step-by-Step Instructions
- Prepare the Chicken:
- Whisk eggs salt pepper and garlic powder in a bowl. In another bowl mix flour and cornstarch. Coat chicken pieces in egg then dredge in flour pressing gently so the coating sticks.
- Fry the Chicken:
- Heat oil in a skillet over medium high. Fry chicken in small batches for about four to five minutes per batch until golden brown. Let drain on a wire rack or paper towels.
- Make the Sauce:
- In a saucepan combine soy sauce honey brown sugar rice vinegar sesame oil hoisin garlic and ginger. Add cornstarch slurry. Stir constantly over medium heat until the sauce thickens and becomes glossy.
- Combine and Toss:
- Place the fried chicken into a large bowl. Pour the hot thickened sauce over and toss until every piece is coated evenly and glistening.
- Finish and Serve:
- Top with sesame seeds and green onions. Serve hot over steamed rice or noodles. Add extra green onions for color and crunch.
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Storage Tips
Let the chicken cool completely before storing to avoid sogginess. Keep it in an airtight container in the refrigerator for up to four days. For longer storage freeze individual portions and reheat as needed in the air fryer or oven.
Ingredient Substitutions
You can swap the chicken breasts for boneless thighs for extra juiciness. Maple syrup can work instead of honey and white vinegar can replace rice vinegar in a pinch. Add chili flakes if you want more heat.
Serving Suggestions
Serve this with fluffy steamed rice or sesame noodles. Light stir fried vegetables like broccoli bell peppers or snap peas make a balanced plate. I also like pairing it with cucumber salad for contrast.
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Cultural Context
Sesame chicken is a popular dish in Chinese American cuisine known for its deep fried coating and sticky glaze. It is often found in North American takeout menus and has become a comfort food favorite with a bold flavor profile and quick preparation.
Commonly Asked Questions
- → What kind of chicken works best?
Boneless, skinless chicken breasts or thighs both work well. Thighs offer more flavor, while breasts provide a leaner option.
- → How do I get the chicken extra crispy?
Let the dredged chicken rest before frying and drain on a wire rack instead of paper towels to maintain crispiness.
- → Can I make the sauce less sweet?
Yes, you can reduce the honey and brown sugar slightly or balance with extra rice vinegar for a tangier flavor profile.
- → Is this dish good for meal prep?
Absolutely. Store the chicken and sauce separately, then combine and reheat in an air fryer or oven for best texture.
- → Can I add vegetables to this dish?
Yes, stir-fried bell peppers, broccoli, or sugar snap peas make great additions for added color and nutrition.
- → What oil should I use for frying?
Use a neutral, high-heat oil like canola, vegetable, or peanut oil for even, crispy frying.