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This filling sesame chicken dish has become my weekend standby whenever I want takeout taste without stepping out the door. The somewhat sweet and zesty sauce creates just the right mix that wraps each chicken chunk perfectly, making everyone from grown-ups to little ones come back for seconds.
I first threw this sesame chicken together during a blizzard when we couldn't get delivery. My family wasn't sure at first but after trying it, they said it beat our neighborhood Chinese spot. Now they ask for it at least twice every month.
Ingredients
- Eggs: add creaminess and make the cornstarch stick to the chicken creating that special outer layer
- Soy sauce: brings that must-have savory kick pick low sodium if you're watching your salt
- Cornstarch: makes the chicken nice and crunchy plus helps the sauce get thicker
- Chicken breasts: cut into small squares for quick cooking dark meat works great too
- Water: thins the sauce to just how you want it
- Honey: brings natural sweetness go for unfiltered for richer taste
- Ketchup: sounds weird but gives both tomato zip and sweetness
- Sesame seed oil: brings that special nutty taste you only need a small amount
- Lime juice: wakes up the whole dish with a bit of tang squeeze it fresh if you can
- Salt: makes all the other tastes pop
- Vegetable oil: that can take high heat works best for frying
- White rice: makes the best base to soak up all that yummy sauce
- Sesame seeds: give that needed crunch and look nice brown them first for better taste
- Green onions: add color and light onion taste great sprinkled on top
Simple Cooking Steps
- Mix up your coating:
- Beat the eggs with 2 tablespoons of soy sauce in a bowl until they're smooth. It should look like one even light yellow mix. This makes the first sticky layer that helps everything grab onto the chicken.
- Prep your chicken:
- Toss the chicken chunks into the egg mix with 2 tablespoons of cornstarch. Stir well so each bit gets fully covered. The cornstarch gives you that light crispy outside we all want. Let it sit for 5 minutes to stick properly.
- Cook up the sauce:
- Mix water honey ketchup sesame oil lime juice salt and the last tablespoon of soy sauce in a pot. Bring it up to a soft boil while stirring often so it doesn't stick. Turn the heat down and let it bubble gently for 10 minutes until it gets a bit thicker. It should stick to a spoon but still run off easily.
- Cook the chicken:
- Heat a pan over medium-high and pour in enough vegetable oil to cover the bottom about ¼ inch. When the oil looks shimmery add the chicken in one layer cooking in batches if needed. Fry until it's golden and done about 3-4 minutes each side. Chicken should reach 165°F inside. Put on paper towels to get rid of extra oil.
- Mix it all up:
- Put the cooked chicken in a clean bowl and pour your sauce all over it. Toss gently until every piece gets covered in that shiny sauce. The chicken should look glossy but not be swimming in liquid.
- Dish it up:
- Lay the chicken over soft white rice and shake plenty of sesame seeds and chopped green onions on top. For a fun touch put it in deep bowls with chopsticks nearby.
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My top thing about this meal is the sesame oil that turns basic chicken into something amazing. I found out how key it was years back when I forgot to add it and my husband right away said something wasn't right. Now I keep good quality sesame oil just for this dish it really makes all the difference for that real-deal taste.
Keeping and Warming Up
Keep any extra sesame chicken in a sealed container in the fridge for up to 3 days. The sauce gets much thicker when cold so when you warm it up add a bit of water to thin it out. For best results warm it in a pan over medium heat instead of the microwave to keep the chicken texture right. If you're freezing it put the chicken and rice in different containers and let them thaw in the fridge overnight before heating up.
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Swapping Ingredients
This dish can change up easily. For no gluten swap the soy sauce with tamari or coconut aminos. Want it hotter? Throw in some sriracha or chili garlic sauce to the mix. No honey around? Brown sugar or maple syrup do the job. Watching carbs? Try cauliflower rice instead of white. Chicken thighs can work in place of breasts for juicier bites with more flavor.
Make It Taste Like Takeout
To get that real restaurant quality pat your chicken dry before coating it for max crunchiness. Think about using dark meat chicken for juicier results. Try the double fry trick where you cook the chicken quickly take it out let it rest then fry again for super crispy outside. Serve on a big plate in the middle of the table topped with roasted sesame seeds sliced green onions and a few lime chunks on the side.
Frequently Asked Questions
- → What makes this sesame chicken special?
It’s the perfect mix of tangy, sweet, and savory using everyday ingredients like soy sauce, honey, and ketchup.
- → Can I swap out the chicken?
Totally! Tofu, shrimp, or beef work just as well and keep the delicious flavor layers.
- → How do I make the chicken crispy?
Dip the chicken in a mix of egg, soy sauce, and cornstarch, then fry till golden in hot oil for that crispy crunch.
- → Is the sauce pre-make friendly?
Absolutely. Make it up to 2 days ahead, refrigerate, and heat it when you’re ready to cook.
- → What pairs well with sesame chicken?
It’s great with steamed or fried rice. Add sautéed veggies if you want to round out the dish with greens.