If you’re craving takeout, why not make some fakeout instead? This sesame chicken dish is one of the quickest and easiest options and it is even better than takeout. It has salty as well as sweet flavors and a touch of spice is in there too. Honey counters the spice with sweetness.
Sprinkle the finished dish with toasted sesame seeds and sliced green onion and pair it up with your favorite Asian sides, perhaps boiled rice, egg fried rice, egg noodles, or anything else you have in mind. A pork or beef egg roll on the side is also delicious.
If you enjoy Chinese food, then save yourself a trip to the restaurant or a phone call to get delivery, and instead whip this easy recipe up in the comfort of your own kitchen. You can use chicken breasts or chicken thighs here, as you prefer.
Why You’ll Love the Recipe:
This mouthwatering recipe combines crispy chicken with a delicious sauce that includes sweet, umami and spicy elements.
How to Serve It:
This is best served over rice or noodles.
Can You Make It Ahead?
Yes, you could, but it’s best served fresh.
Variations and Substitutions:
You can swap the sambal oelek for your preferred kind of chili paste.
Ingredients needed:
- Chicken, cut into bite-sized chunks
- Black pepper
- Salt
- Eggs
- Cornstarch
- Oil, for frying
FOR THE SAUCE:
- Low-sodium soy sauce
- Rice vinegar
- Sesame oil
- Honey
- Ketchup
- Sesame seeds
- Scallions
- Cold water
- Cooking oil
- Minced garlic cloves
- Cornstarch
- Brown sugar
- Sambal oelek chili paste
How to make Crispy Sesame Chicken:
Beat together the eggs, salt, pepper, and cornstarch, then mix the chicken in this.
Heat a couple inches of oil in a heavy pot over a moderate to high heat until it’s 350°F.
Add the chicken and fry until crispy and golden, then drain on paper towels.
Toast the sesame seeds in a dry pan, shaking often, until golden brown.
Transfer them into a bowl.
Heat some oil in the same skillet and then cook the garlic for a minute in there, stirring all the time.
Add the sesame oil, soy sauce, rice vinegar, brown sugar, chili sauce, ketchup, and honey.
Whisk the cornstarch into the water and whisk this into the sauce mixture, cooking until thickened.
Put the chicken back in the skillet, stirring to combine.
Serve hot, garnished with the toasted sesame seeds and scallions.
Everyone will rave about this delicious Chinese dish that pairs crispy chicken with a sweet, spicy sauce. It’s always a real treat to eat.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator and can be reheated in a pan on the stove or in the microwave. You can also freeze it for several months, thawing overnight in the fridge.
Crispy Sesame Chicken
This mouthwatering recipe combines crispy chicken with a delicious sauce that includes sweet, umami and spicy elements.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 1 ½ pounds boneless skinless chicken, cut into bite-sized chunks
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 eggs
- ½ cup cornstarch
- Oil, for frying
FOR THE SAUCE:
- ⅓ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- ¼ cup honey
- ¼ cup ketchup
- 2 tablespoons sesame seeds
- 2 thinly sliced scallions
- ¼ cup cold water
- ½ tablespoon cooking oil
- 2 minced garlic cloves
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon sambal oelek chili paste
Instructions
- Beat together the eggs, salt, pepper, and cornstarch, then mix the chicken in this.
- Heat a couple inches of oil in a heavy pot over a moderate to high heat until it’s 350°F.
- Add the chicken and fry until crispy and golden, then drain on paper towels.
- Toast the sesame seeds in a dry pan, shaking often, until golden brown.
- Transfer them into a bowl.
- Heat some oil in the same skillet and then cook the garlic for a minute in there, stirring all the time.
- Add the sesame oil, soy sauce, rice vinegar, brown sugar, chili sauce, ketchup, and honey.
- Whisk the cornstarch into the water and whisk this into the sauce mixture, cooking until thickened.
- Put the chicken back in the skillet, stirring to combine.
- Serve hot, garnished with the toasted sesame seeds and scallions.
- Cook Time: 40 minutes
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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