If you’ve been craving a dish that’s crispy, sweet, and bursting with vibrant Asian-inspired flavors, you’re in for a treat with this Easy Sesame Chicken Recipe. This recipe delivers tender chicken pieces coated in a perfectly light, crunchy batter, then enveloped in a luscious, sticky sauce infused with toasted sesame goodness. Whether it’s a busy weeknight or a weekend treat, this dish comes together quickly, making it a standout meal you’ll want to repeat again and again.
Ingredients You’ll Need
Gathering simple, accessible ingredients is the key to pulling off this Easy Sesame Chicken Recipe. Each component plays an essential role, from the savory soy sauce that adds depth to the crispy coating that creates that crave-worthy crunch. Let’s dive into exactly what you’ll need:
- 1 lb boneless skinless chicken thighs: Juicy and tender, thighs stay moist even after frying.
- 1/4 cup soy sauce: Adds savory umami notes that balance the sweetness.
- 1/4 cup rice vinegar: Brings bright acidity that lifts the sauce.
- 1/2 cup brown sugar: Sweetness that caramelizes beautifully in the glaze.
- 1 tablespoon cornstarch: Helps thicken the sauce to that perfect consistency.
- 1/3 cup water: Dilutes the sauce just enough for coating.
- 2 teaspoons sesame oil: Intense nutty flavor that defines the dish.
- 1/2 tablespoon sesame seeds: Adds crunch and toasty flavor inside the sauce.
- 1/2 cup cornstarch: Used in batter to ensure extra crunchiness.
- 1/2 cup flour: Lightens the batter for a crisp exterior.
- 2 egg whites: Creates a delicate binder for the batter.
- 1/2 cup cold seltzer water: The secret to an airy, crispy coating.
- Vegetable oil for frying: Neutral oil perfect for crisping without overpowering flavors.
- 2 teaspoons sesame oil (additional): For sautéing garlic and adding a fragrant finish.
- 1/4 teaspoon crushed red pepper: A subtle kick of heat to brighten the dish.
- 1 tablespoon minced garlic: Infuses the sauce with irresistible aroma.
How to Make Easy Sesame Chicken Recipe
Step 1: Prepare the sauce mixture
Start by whisking together soy sauce, rice vinegar, brown sugar, cornstarch, water, sesame oil, and sesame seeds in a bowl. This sauce is where all the magic happens—balancing sweet, tangy, and nutty flavors that will cling to every bite of chicken. Set this aside to let the flavors mingle while you get the chicken ready.
Step 2: Make the batter and coat the chicken
In another bowl, combine the cornstarch, flour, egg whites, and cold seltzer water until just mixed—do not overmix or you’ll lose that light texture. The cold seltzer water is the secret ingredient that gives the batter an airy crispness. Toss the chicken thigh pieces into this batter, ensuring each piece is evenly coated for maximum crunch after frying.
Step 3: Fry the chicken
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the battered chicken in batches to avoid overcrowding, which helps achieve that beautiful golden brown crust. Once crispy and cooked through, transfer the chicken to paper towels to drain excess oil. This step is crucial for keeping the chicken crunchy and not greasy.
Step 4: Sauté garlic and red pepper flakes
In a wok or large skillet, warm up 2 teaspoons of sesame oil over medium heat and add minced garlic along with crushed red pepper. Stir for about 30 seconds until fragrant—this quick step releases the aromatic flavors that will deeply infuse the sauce and add a touch of spice without overpowering the sweetness.
Step 5: Combine chicken and sauce
Now, add the fried chicken pieces to your wok and pour in the prepared sauce mixture. Toss everything together gently but thoroughly, making sure every piece of chicken is beautifully coated in the sticky, tantalizing sauce. The sauce will thicken quickly, enveloping the chicken in a glossy finish that’s irresistible.
Step 6: Serve hot and garnish
Remove from heat and serve immediately. Add extra toasted sesame seeds on top if you like a little crunch and visual appeal. This Easy Sesame Chicken Recipe shines brightest fresh from the pan while the batter is still crisp and the sauce is sticky and warm.
How to Serve Easy Sesame Chicken Recipe
Garnishes
Sprinkling a few extra toasted sesame seeds on top just before serving adds an inviting crunch and elevates the sesame flavor. You can also scatter some thinly sliced green onions or chopped fresh cilantro for a pop of color and fresh herbal notes that complement the rich sauce perfectly.
Side Dishes
This Easy Sesame Chicken Recipe pairs beautifully with simple steamed jasmine rice or fluffy brown rice, which soak up the sauce effortlessly. For a lighter touch, serve alongside stir-fried vegetables like snap peas, bell peppers, or bok choy to add crisp freshness and balance out the meal.
Creative Ways to Present
For a fun twist, serve the chicken atop a bed of crunchy shredded cabbage or inside lettuce wraps for a handheld delight. You can also plate it with noodles tossed in sesame oil and scallions, creating a vibrant, restaurant-style experience at home that’s sure to impress family and friends.
Make Ahead and Storage
Storing Leftovers
When you have leftovers, allow the chicken to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay delicious for up to 3 days. Keep in mind that the batter may lose some crispness as it sits, but the flavor remains phenomenal.
Freezing
If you want to prepare this Easy Sesame Chicken Recipe in advance, freeze the fried chicken pieces separately in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. The sauce can be frozen separately. This method keeps textures intact and makes reheating easier.
Reheating
To reheat, thaw the chicken in the refrigerator overnight and warm it in a preheated oven at 350°F (175°C) on a wire rack placed over a baking sheet. This helps retain crispiness. Gently reheat the sauce in a pan and toss the chicken in it just before serving to bring back that fresh-made flavor and texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs stay juicier due to their higher fat content, chicken breasts will work and result in a leaner dish. Just be careful not to overcook the breasts, as they tend to dry out faster.
Is it possible to bake instead of frying?
You can bake the coated chicken pieces for a healthier alternative. To mimic crispiness, bake at a high temperature (about 425°F / 220°C) on a greased baking rack so air circulates around the chicken. Keep an eye on them, turning halfway through, but know frying delivers the best crunch.
Can I make the sauce spicier?
Yes, if you enjoy heat, increase the crushed red pepper or add a splash of sriracha or chili garlic sauce to the sauce mixture. Be cautious and add little by little so you don’t overpower the sweet and nutty balance.
What’s the secret to the batter’s crispiness?
The use of cold seltzer water is key. The carbonation helps create an airy, light texture that crisps up beautifully when fried, preventing a heavy, doughy coating. Also, frying at the right temperature (350°F) seals the batter quickly for a perfect crust.
Can I use toasted black sesame seeds?
Definitely! Toasted black sesame seeds add a lovely nutty flavor and striking visual contrast. They work just as well as traditional white sesame seeds and can give your dish a sophisticated touch.
Final Thoughts
This Easy Sesame Chicken Recipe is such a joy to make and even more delightful to eat. It strikes the perfect balance of crispy, sweet, and savory with a depth of nutty sesame flavor that will quickly become a family favorite. Don’t hesitate to grab these simple ingredients and whip it up—you’re in for a deliciously comforting meal that comes together faster than you’d expect and delivers on pure satisfaction every time.
Print
Easy Sesame Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian, Chinese
Description
This Easy Sesame Chicken recipe features tender, crispy fried chicken thighs coated in a flavorful sesame sauce, combining savory soy, tangy rice vinegar, and a hint of sweetness from brown sugar. Perfect for a quick, satisfying meal that’s ready in under 30 minutes.
Ingredients
For the Sauce:
- 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
For the Chicken Batter:
- 1 lb boneless skinless chicken thighs
- 1/2 cup cornstarch
- 1/2 cup flour
- 2 egg whites
- 1/2 cup cold seltzer water
For Frying and Cooking:
- Vegetable oil for frying
- 2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper
- 1 tablespoon minced garlic
Instructions
- Prepare the sauce: In a bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, water, sesame oil, and sesame seeds; set aside to allow the flavors to meld and the cornstarch to dissolve.
- Make the batter and coat chicken: In another bowl, combine the cornstarch, flour, egg whites, and cold seltzer water just until mixed to form a light batter. Dip the chicken pieces into the batter, ensuring each piece is thoroughly coated.
- Fry the chicken: Heat vegetable oil in a pot or deep fryer to 350°F (175°C). Fry the battered chicken pieces in batches until they are golden brown and cooked through, about 4-6 minutes per batch. Drain the fried chicken on paper towels to remove excess oil.
- Sauté aromatics: In a wok or large skillet, heat 2 teaspoons of sesame oil over medium-high heat. Add minced garlic and crushed red pepper, and sauté briefly for about 30 seconds until fragrant, taking care not to burn the garlic.
- Combine chicken and sauce: Add the fried chicken and the prepared sauce to the wok with the sautéed aromatics. Toss everything together continuously over medium heat until the chicken is well coated and the sauce has thickened and become glossy, about 2-3 minutes.
- Serve: Serve the sesame chicken hot, garnished with extra sesame seeds if desired, alongside steamed rice or your favorite vegetables.
Notes
- For extra crispiness, make sure the oil is at the right temperature before frying and avoid overcrowding the pot.
- You can substitute chicken thighs with chicken breasts, though thighs tend to stay juicier.
- Adjust the crushed red pepper amount to your preferred spice level.
- Leftover sesame chicken can be refrigerated for up to 3 days and reheated in a skillet to maintain crispness.
