Easy Sesame Chicken Recipe

Introduction

This Easy Sesame Chicken recipe delivers crispy, tender chicken coated in a sweet and tangy sesame sauce. It’s a delightful crowd-pleaser that comes together quickly with a simple tempura batter and homemade sauce. Perfect for a weekday dinner or a casual gathering.

Ingredients

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• 1/3 cup water
• 2 teaspoons sesame oil
• 1/2 tablespoon sesame seeds
• 1/2 cup cornstarch (for batter)
• 1/2 cup flour
• 2 egg whites
• 1/2 cup cold seltzer water
• 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
• Vegetable oil, for deep frying
• 2 teaspoons sesame oil (for cooking)
• 1/4 teaspoon crushed red pepper
• 1 tablespoon minced garlic

Instructions

1. Step 1: In a bowl, mix together soy sauce, rice vinegar, brown sugar, 1 tablespoon cornstarch, water, 2 teaspoons sesame oil, and sesame seeds to make the sauce. Set aside.
2. Step 2: In a separate bowl, whisk cornstarch, flour, egg whites, and cold seltzer water until just combined to create the tempura batter.
3. Step 3: Add the chicken pieces to the batter and coat them evenly.
4. Step 4: Heat about 3 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the battered chicken in batches until golden brown and cooked through. Drain on paper towels.
5. Step 5: In a large wok or skillet, heat 2 teaspoons sesame oil over medium heat. Add minced garlic and crushed red pepper, cooking for 30 seconds until fragrant.
6. Step 6: Pour in the prepared sauce and add the fried chicken pieces. Toss quickly to coat the chicken evenly with the sauce.
7. Step 7: Serve immediately, garnished with extra sesame seeds if desired.

Tips & Variations

• For extra crispiness, let the batter rest in the fridge for 10 minutes before coating the chicken.
• Use chicken breast if you prefer leaner meat, though thighs stay juicier.
• Add chopped green onions or steamed broccoli for a fresh, colorful side.
• Adjust crushed red pepper to control the heat level according to your taste.

Storage

Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat to help retain crispiness rather than microwaving. Sauce may thicken; add a splash of water if needed to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to start with fresh or fully thawed chicken for even cooking and proper batter adherence. Using frozen chicken may result in uneven frying.

How do I prevent the batter from getting soggy?

Make sure the oil is hot enough before frying (around 350°F) and fry the chicken in small batches to avoid lowering the oil temperature. Drain the fried chicken on paper towels and toss it with the sauce just before serving.

Easy Sesame Chicken Recipe

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★★★★★

4.9 from 120 reviews

This Easy Sesame Chicken recipe features crispy battered chicken thighs coated in a sweet and tangy sesame sauce. Perfectly fried to golden perfection and tossed in a flavorful sauce with garlic, sesame oil, and a touch of crushed red pepper, it’s an irresistible dish that comes together quickly for a delicious weeknight dinner.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sesame Chicken Sauce Ingredients:

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 1 tablespoon corn starch
• 1/3 cup water
• 2 teaspoons sesame oil
• 1/2 tablespoon sesame seeds

Tempura Batter:

• 1/2 cup cornstarch
• 1/2 cup flour
• 2 egg whites
• 1/2 cup cold seltzer water

Chicken:

• 1 lb chicken thighs, boneless and skinless, cut into 1-inch chunks
• Vegetable oil, for deep frying
• 2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon minced garlic

Instructions

1. Prepare the sauce: In a bowl, mix together soy sauce, rice vinegar, brown sugar, corn starch, water, sesame oil, and sesame seeds until fully combined. Set aside.
2. Make the tempura batter: Whisk the cornstarch, flour, and egg whites in a separate bowl. Gradually add cold seltzer water and whisk until just combined, taking care not to overmix.
3. Coat the chicken: Add the chicken chunks to the batter, ensuring each piece is thoroughly coated with the batter mixture.
4. Heat oil for frying: Pour enough vegetable oil into a deep fryer or large pot to create a 3-inch depth. Heat the oil to 350°F (175°C), using a thermometer to ensure accuracy.
5. Fry the chicken: Carefully add the battered chicken pieces in batches to the hot oil. Fry until the chicken is golden brown and cooked through, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. Prepare the sauce pan: Heat 2 teaspoons of sesame oil in a wok or large skillet over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for about 30 seconds until fragrant.
7. Toss chicken in sauce: Pour the prepared sesame sauce into the skillet with the garlic and red pepper. Quickly add the fried chicken pieces and toss thoroughly to coat them well with the sauce.
8. Serve immediately: Transfer the sesame chicken to a serving dish, garnish with additional sesame seeds if desired, and serve hot for best texture and flavor.

Notes

• Ensure the oil temperature is maintained at 350°F for crispier chicken.
• Do not overmix the batter; lumps are fine and help create a lighter coating.
• Use boneless, skinless thighs for juicier and more flavorful chicken compared to breasts.
• Adjust the amount of crushed red pepper to control spiciness to your preference.
• Serve with steamed rice or stir-fried vegetables for a complete meal.

Keywords: sesame chicken, fried chicken, Asian chicken recipe, crispy chicken, sesame sauce, tempura batter