Takeout-Style Sesame Chicken
Takeout-Style Sesame Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for frying
For the Sesame Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon red pepper flakes, or to taste
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon sesame oil. Mix well to coat the chicken. Let marinate at room temperature for 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
While the chicken marinates, prepare the sesame sauce. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, honey, brown sugar, 1 teaspoon sesame oil, minced garlic, grated ginger, and red pepper flakes. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 10 min
- 3
After the chicken has marinated, add the beaten egg to the chicken and mix until well combined. In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Dredge each piece of chicken in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 10 min
- 4
Heat 3 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F. Fry the chicken in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Maintain oil temperature between batches.
⏱️ 15 min•🌡️ 350
- 5
Once all chicken is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Pour in the prepared sesame sauce mixture (from Step 2) and bring to a simmer. Stir constantly until the sauce thickens slightly, about 1-2 minutes.
⏱️ 3 min
- 6
Add the cornstarch slurry to the simmering sauce, whisking continuously until the sauce is thick and glossy, about 1 minute. If the sauce becomes too thick, add a tablespoon of water at a time until desired consistency is reached.
⏱️ 2 min
- 7
Add the fried chicken to the wok with the sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes to ensure the chicken is thoroughly coated and heated through.
⏱️ 2 min
- 8
Serve immediately over steamed rice, garnished with toasted sesame seeds and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Takeout-Style Sesame Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for frying
For the Sesame Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon red pepper flakes, or to taste
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon sesame oil. Mix well to coat the chicken. Let marinate at room temperature for 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
While the chicken marinates, prepare the sesame sauce. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, honey, brown sugar, 1 teaspoon sesame oil, minced garlic, grated ginger, and red pepper flakes. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 10 min - 3
After the chicken has marinated, add the beaten egg to the chicken and mix until well combined. In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Dredge each piece of chicken in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 10 min - 4
Heat 3 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F. Fry the chicken in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Maintain oil temperature between batches.
⏱️ 15 min•🌡️ 350 - 5
Once all chicken is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Pour in the prepared sesame sauce mixture (from Step 2) and bring to a simmer. Stir constantly until the sauce thickens slightly, about 1-2 minutes.
⏱️ 3 min - 6
Add the cornstarch slurry to the simmering sauce, whisking continuously until the sauce is thick and glossy, about 1 minute. If the sauce becomes too thick, add a tablespoon of water at a time until desired consistency is reached.
⏱️ 2 min - 7
Add the fried chicken to the wok with the sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes to ensure the chicken is thoroughly coated and heated through.
⏱️ 2 min - 8
Serve immediately over steamed rice, garnished with toasted sesame seeds and sliced green onions.
⏱️ 1 min