This easy sesame chicken is seriously so simple that you’ll be tempted to throw out those take-out menus. The delicious Sauce requires only a few ingredients, all of which you can have on hand indefinitely (keep your ginger in the freezer). You know, just in matter you need a sesame chicken now. Oh, and this take-out sesame chicken is also great for preparing your weekly meals!

It’s been almost five years to the day since I first posted this simple sesame chicken, and I felt it was time for me to pay it a visit. I’ve learned a lot since 2013, a lot, so I’ve tweaked this classic recipe to make it even better. At first, I doubled the Sauce because the critics almost unanimously agreed that it should be sauced. Secondly, I rebalanced the flavors of the Sauce. They are the same ingredients, just a little more balanced. And finally, I reduced the cornstarch in the Sauce so that the texture of the finished Sauce is a little smoother and is not as firm. I hope you like the new Version as much as I do!


If you are not familiar with this Chinese-American fast food classic, they are small tender pieces of chicken coated with egg and cornstarch, fried until crispy, then coated with a deliciously sweet, salty and spicy sauce. The Sauce also has a light but roasted flavor thanks to the sesame seeds. You can find this dish at most Chinese-inspired take-out restaurants across America.


I wrote this recipe especially for those of you who hate frying as much as I do. This recipe uses a very small amount of oil to cook the chicken, which is why you don’t get super crispy edges like a deep fry, but the compromise is worth it in my opinion. No leftover oil, no smell of cooking oil to fill your house and no splattering oil to try to kill you. So it’s worth sacrificing the crispy edges.


I used chicken thighs below because they are inexpensive and tender, which makes them perfect for this recipe. You can use a chicken breast cut into small pieces if you prefer, but it certainly does not have the same texture as the thighs. And if you are using breast, be sure to cut the chicken into small pieces, as the egg wash will not stick to the larger chicken pieces.


I like to pair my plain sesame chicken with jasmine rice and steamed broccoli. This is a super simple meal, very satisfying and well suited for meal preparation! It is also excellent with a crunchy coleslaw, a cucumber salad with sesame, a simple egg soup, salted rice with coconut.


First prepare the Sauce. In a small bowl, combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, chopped garlic, cornstarch and sesame seeds. (Rub the ginger with a cheese grater with small holes). Reserve the Sauce.

In a large bowl, whisk together the egg, 2 tablespoons of cornstarch and a pinch of salt and pepper. Cut off the excess fat from the chicken thighs, then cut them into small 1-inch pieces. Mix the chicken in the egg and cornstarch mixture.

Place the cooking oil in a large frying pan and heat over medium heat. Wait until the pan is very hot, then swirl it around to make sure the oil covers the entire surface. Add the chicken coated with the dough and spread in a single layer on the surface of the pan.

Let the chicken pieces cook undisturbed until golden brown on the bottom. Then gently turn the chicken over and break the pieces into small pieces when you turn it. Continue to cook the chicken on the other side until golden brown. Stir the chicken as little as possible to prevent the egg layer from coming off the surface of the chicken.
Once the chicken is cooked through and browned on all sides, pour the Sauce over it. Toss the chicken to coat with the sauce. When the Sauce simmers, it begins to thicken. Continue to gently stir the chicken into the Sauce until it thickens, then turn off the heat.

Serve the chicken on a bed of rice and sprinkle the sliced green onions on top.

Leave a Reply

Your email address will not be published. Required fields are marked *