The Ultimate Sesame Chicken Recipe: Crispy, Flavorful, and Easy to Make!
Sesame chicken, with its crispy, golden-brown coating and savory-sweet sauce, is a beloved takeout staple. But why order in when you can create a restaurant-quality version in your own kitchen? This recipe offers a step-by-step guide to achieving the perfect balance of textures and flavors, resulting in a dish that’s both satisfying and surprisingly easy to prepare. Get ready to impress your family and friends with this homemade sesame chicken masterpiece!
Why This Sesame Chicken Recipe Works
This recipe isn’t just another imitation of your favorite takeout order. It’s carefully crafted to deliver:
* **Unparalleled Crispiness:** We’ll use a double-dredging technique and a combination of cornstarch and flour to achieve an incredibly crispy chicken coating that stays crunchy even after being tossed in the sauce.
* **Perfectly Balanced Flavor:** The sauce is a symphony of sweet, savory, and tangy notes, using a blend of soy sauce, honey, rice vinegar, sesame oil, and a hint of ginger and garlic.
* **Easy-to-Follow Instructions:** The recipe is broken down into clear, concise steps, making it accessible to cooks of all skill levels.
* **Customizable Spice Level:** You can easily adjust the amount of red pepper flakes to suit your preference for heat.
* **Healthier Option:** While still indulgent, homemade sesame chicken allows you to control the ingredients, reducing the amount of sodium, sugar, and unhealthy fats compared to takeout versions.
Ingredients You’ll Need
Before you begin, gather the following ingredients:
**For the Chicken:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
* 1 large egg, beaten
* 1/4 cup cornstarch
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Vegetable oil, for frying (about 3-4 cups)
**For the Sesame Sauce:**
* 1/2 cup soy sauce (low-sodium recommended)
* 1/4 cup honey
* 2 tablespoons rice vinegar
* 1 tablespoon sesame oil
* 1 tablespoon cornstarch
* 1/2 cup chicken broth or water
* 2 cloves garlic, minced
* 1 teaspoon ginger, grated
* 1/4 teaspoon red pepper flakes (optional, for heat)
* 2 tablespoons sesame seeds, for garnish
* Chopped green onions, for garnish (optional)
**Equipment:**
* Large bowl
* Shallow dishes or plates
* Large skillet or wok
* Whisk
* Measuring cups and spoons
* Tongs or slotted spoon
* Paper towels
Step-by-Step Instructions: Making the Best Sesame Chicken
Follow these detailed instructions to create the perfect sesame chicken:
**Step 1: Prepare the Chicken**
1. **Cut the chicken:** Cut the chicken thighs into 1-inch cubes. Uniform size is important for even cooking.
2. **Season the chicken:** In a large bowl, combine the chicken cubes with salt and pepper. Toss to coat evenly.
3. **First Dredge:** Place the cornstarch and flour in a shallow dish or plate. Mix well.
4. **Egg Dip:** In another shallow dish, add the beaten egg.
5. **Double Dredge:** Take a few chicken pieces at a time and dredge them in the cornstarch/flour mixture, ensuring they are fully coated. Then dip the coated chicken into the beaten egg, allowing any excess egg to drip off. Finally, dredge the chicken again in the cornstarch/flour mixture for a second coating. This double dredging is key to achieving maximum crispiness. Place the dredged chicken on a clean plate or baking sheet while you prepare the rest.
**Step 2: Make the Sesame Sauce**
1. **Combine Sauce Ingredients:** In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, chicken broth (or water), minced garlic, grated ginger, and red pepper flakes (if using). Whisk until the cornstarch is fully dissolved and the sauce is smooth.
2. **Taste and Adjust:** Taste the sauce and adjust the sweetness, saltiness, or spice level to your liking. You can add more honey for sweetness, soy sauce for saltiness, or red pepper flakes for heat.
**Step 3: Fry the Chicken**
1. **Heat the Oil:** Pour vegetable oil into a large skillet or wok to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a thermometer to check the temperature, or test the oil by dropping a small piece of chicken into it. If the chicken sizzles immediately and turns golden brown in a few minutes, the oil is ready.
2. **Fry in Batches:** Carefully add the chicken to the hot oil in batches, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in less crispy chicken. Fry for 4-5 minutes per batch, flipping the chicken halfway through, until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
3. **Drain Excess Oil:** Use tongs or a slotted spoon to remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
**Step 4: Toss in the Sauce**
1. **Sauté the Sauce:** Pour the sesame sauce into the same skillet or wok that you used to fry the chicken (after draining the oil, of course!). Heat the sauce over medium heat and bring it to a simmer, stirring constantly. The sauce will thicken as it heats up.
2. **Simmer and Thicken:** Continue to simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. If the sauce becomes too thick, you can add a little more chicken broth or water to thin it out.
3. **Add the Chicken:** Add the fried chicken to the skillet or wok with the sesame sauce. Toss the chicken to coat it evenly with the sauce. Make sure every piece of chicken is glistening with the flavorful sauce.
**Step 5: Garnish and Serve**
1. **Garnish:** Sprinkle the sesame chicken with sesame seeds and chopped green onions (if using).
2. **Serve Immediately:** Serve the sesame chicken immediately over steamed rice or noodles. It’s also delicious with stir-fried vegetables like broccoli, carrots, or bell peppers.
Tips for Perfect Sesame Chicken
* **Don’t overcrowd the pan:** Fry the chicken in batches to maintain the oil temperature and ensure even crisping.
* **Use fresh oil:** Fresh oil will give you the best flavor and crispiness. Don’t reuse oil that has been used multiple times.
* **Adjust the sauce to your liking:** Taste the sauce and adjust the ingredients to suit your preferences. Add more honey for sweetness, soy sauce for saltiness, or red pepper flakes for heat.
* **Serve immediately:** Sesame chicken is best served immediately, while the chicken is still crispy and the sauce is still warm.
* **Keep warm in oven (optional):** To keep the chicken warm before serving a large batch, preheat oven to 200 degrees and place the fried chicken on a baking sheet in the oven.
* **Use a thermometer to check internal temperature:** Ensure the chicken is fully cooked by using a thermometer to check the internal temperature, which should reach 165°F (74°C).
Variations and Substitutions
* **Chicken Breast:** You can substitute chicken thighs with chicken breasts. Just make sure to cut the breasts into 1-inch cubes as well.
* **Tofu:** For a vegetarian option, use firm or extra-firm tofu, pressed to remove excess water, and cut into cubes. Follow the same breading and frying instructions as with the chicken.
* **Broccoli:** Add some broccoli florets to the wok when the sauce is almost ready. Toss to coat and cook until tender-crisp.
* **Pineapple:** Add chunks of pineapple to the chicken in the last few minutes of cooking for a sweet and tangy twist.
* **Spicy Sesame Chicken:** Increase the amount of red pepper flakes in the sauce for a spicier kick. You can also add a dash of sriracha or chili oil.
* **Honey Garlic Sesame Chicken:** Add an extra tablespoon of honey to the sauce and increase the amount of minced garlic to 4 cloves for a honey garlic flavor.
* **Gluten-Free Sesame Chicken:** Use tamari (gluten-free soy sauce) and gluten-free all-purpose flour. Check labels carefully to ensure all ingredients are gluten-free.
Serving Suggestions
Sesame chicken is a versatile dish that can be served in many ways. Here are a few ideas:
* **Over Rice:** The classic pairing. Serve over steamed white rice, brown rice, or jasmine rice.
* **With Noodles:** Toss with cooked noodles, such as chow mein noodles, udon noodles, or lo mein noodles.
* **In Lettuce Wraps:** Serve the sesame chicken in lettuce wraps for a lighter, low-carb option.
* **As an Appetizer:** Serve the sesame chicken on skewers as an appetizer at a party.
* **In a Bento Box:** Pack sesame chicken in a bento box with rice, vegetables, and other sides for a delicious and convenient lunch.
Make-Ahead Tips
* **Sauce:** The sesame sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it in a saucepan before adding the chicken.
* **Chicken:** The chicken can be cut and seasoned ahead of time and stored in the refrigerator for up to 24 hours. However, it’s best to fry the chicken just before serving for maximum crispiness.
Storage Instructions
* **Refrigerate:** Leftover sesame chicken can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat sesame chicken in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but the chicken may not be as crispy.
Nutritional Information (Approximate)
* Calories: 450-550 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams
*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*
Conclusion: Your New Favorite Sesame Chicken Recipe
With this recipe, you have everything you need to create the perfect sesame chicken at home. From the crispy chicken to the perfectly balanced sauce, this dish is sure to become a new favorite. So, ditch the takeout menu and get cooking! Enjoy!
Frequently Asked Questions (FAQs)
* **Can I bake the chicken instead of frying it?**
While frying provides the best crispiness, you can bake the chicken for a healthier option. Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken is cooked through and golden brown. You may need to flip the chicken halfway through baking to ensure even cooking.
* **Can I use a different type of vinegar?**
Rice vinegar provides the best flavor for sesame chicken sauce, but you can substitute it with apple cider vinegar or white vinegar in a pinch. However, the flavor profile will be slightly different.
* **How can I make the sauce thicker?**
If you want a thicker sauce, you can add a little more cornstarch to the sauce mixture. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, and then add it to the sauce while it’s simmering. Stir until the sauce thickens to your desired consistency.
* **Can I add vegetables to the sauce?**
Absolutely! Adding vegetables is a great way to add extra nutrients and flavor to your sesame chicken. Broccoli florets, bell peppers, carrots, and snap peas are all great options. Simply add the vegetables to the wok or skillet when the sauce is almost ready and cook until they are tender-crisp.
* **What’s the best way to reheat sesame chicken?**
The best way to reheat sesame chicken is in a skillet over medium heat. Add a tablespoon or two of water or chicken broth to the skillet to help prevent the chicken from drying out. Stir occasionally until the chicken is heated through. You can also reheat it in the microwave, but the chicken may not be as crispy.
* **Why isn’t my chicken crispy?**
Several factors can contribute to chicken that isn’t crispy. Make sure you’re using a combination of cornstarch and flour for the breading, and that you’re double-dredging the chicken. Also, ensure that your oil is hot enough (350-375°F) and that you’re not overcrowding the pan when frying. Frying in batches is essential for maintaining the oil temperature and ensuring even crisping. Finally, serve the chicken immediately after tossing it in the sauce to prevent it from becoming soggy.
* **Can I freeze sesame chicken?**
While you *can* freeze sesame chicken, the texture of the fried chicken may change. The chicken could become soft after freezing and thawing. If you need to freeze, make sure the chicken is cooled and wrap it tightly in freezer wrap to minimize freezer burn. Freeze for no more than 1-2 months. Reheat thoroughly in the oven to help crisp up the chicken.
* **Can I use honey alternatives?**
Yes, you can! Maple syrup, agave nectar, or brown rice syrup are great alternatives to honey in this recipe. Keep in mind that they may slightly alter the taste and sweetness level of your sesame chicken.