When you are searching for satisfying late dinner ideas that the whole family will love, nothing beats a classic Chinese Takeout Sesame Chicken made right at home. Learning how to make sesame chicken that rivals your favorite local restaurant is easier than you might think. This easy sesame chicken provides that perfect balance of crunch and sweetness without the long wait for delivery. Our sesame chicken recipe easy approach ensures that even a busy weeknight feels like a special occasion. By preparing this sesame chicken recipe healthy way, you get to control the ingredients and achieve a vibrant flavor profile. Whether you are a fan of island fire chicken or standard takeout fare, these dishes recipes are sure to impress. Get ready to transform your kitchen into a gourmet spot with this simple yet addictive meal.
Helpful Tips
- To achieve a restaurant-style crunch, use a kitchen thermometer to ensure your oil stays at 350°F; oil that is too cool will make the breading greasy instead of crispy.
- For a sesame chicken recipe healthy modification, you can lightly mist the breaded chicken with oil and cook in an air fryer at 400°F for about 12 minutes until golden.
- If you want to mimic the heat of island fire chicken, whisk in a teaspoon of crushed red pepper flakes or a squeeze of sriracha into the sauce before simmering.
- Always use fresh ginger and garlic rather than powdered versions to get that vibrant, authentic aroma that defines high-quality dishes recipes.
- If you notice the sauce is not clinging to the chicken, let the sauce simmer for an extra minute to reduce further before adding the fried pieces back in.
Step-by-Step Instructions
- In a medium bowl, whisk together the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth; set aside.
- In a large bowl, toss the chicken pieces with the beaten egg until well coated.
- In another bowl or a large zip-top bag, combine the cornstarch and flour. Add the egg-coated chicken and shake or stir until every piece is thoroughly breaded.
- Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).
- Working in batches to avoid crowding, fry the chicken pieces for 4-5 minutes until golden brown and crispy, then remove with a slotted spoon to a paper towel-lined plate.
- In a separate large skillet or cleaned wok, pour in the prepared sauce mixture and bring to a simmer over medium heat.
- Once the sauce begins to thicken slightly (about 2-3 minutes), add the fried chicken pieces and toss quickly to coat everything in the glossy glaze.
- Remove from heat immediately, sprinkle with toasted sesame seeds and sliced green onions, and serve warm.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- Vegetable oil for frying
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 sliced green onions for garnish
Shopping List
- Meat: 1.5 lbs boneless skinless chicken thighs
- Produce: Fresh ginger, Garlic, Green onions
- Dairy & Eggs: 1 large egg
- Pantry: Cornstarch, All-purpose flour, Vegetable oil, Honey, Soy sauce, Ketchup, Brown sugar, Rice vinegar, Toasted sesame oil, Toasted sesame seeds
Equipment Needed
- Large mixing bowl
- Whisk
- Large non-stick skillet or wok
- Deep-fry thermometer
- Slotted spoon
- Small saucepan
Variations & Serving Ideas
This savory dish is best served piping hot alongside a bowl of fluffy jasmine rice or even some lo mein noodles for a full takeout experience. For a lighter meal, serve the chicken over a crisp bed of shredded cabbage or paired with garlic-sauteed bok choy. To store any leftovers, place them in an airtight container and refrigerate for up to three days. When you are ready for round two, we recommend using a toaster oven or air fryer to bring back that signature crispiness that a microwave might lose.
Chinese Takeout Sesame Chicken Recipe Easy Late Dinner Ideas
Enjoy a crispy and flavorful homemade Chinese Takeout Sesame Chicken that is quicker and tastier than delivery.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- Vegetable oil for frying
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 sliced green onions for garnish
Instructions
- In a medium bowl, whisk together the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth; set aside.
- In a large bowl, toss the chicken pieces with the beaten egg until well coated.
- In another bowl or a large zip-top bag, combine the cornstarch and flour. Add the egg-coated chicken and shake or stir until every piece is thoroughly breaded.
- Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).
- Working in batches to avoid crowding, fry the chicken pieces for 4-5 minutes until golden brown and crispy, then remove with a slotted spoon to a paper towel-lined plate.
- In a separate large skillet or cleaned wok, pour in the prepared sauce mixture and bring to a simmer over medium heat.
- Once the sauce begins to thicken slightly (about 2-3 minutes), add the fried chicken pieces and toss quickly to coat everything in the glossy glaze.
- Remove from heat immediately, sprinkle with toasted sesame seeds and sliced green onions, and serve warm.
We are so excited for you to try this version of a classic favorite! Please leave a comment and let us know how your family enjoyed this quick and delicious meal.
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