Easy Sesame Chicken
Dive into the Deliciousness of Easy Sesame Chicken!
Have you ever craved that mouthwatering sesame chicken you get from your favorite Asian restaurant? Now, imagine being able to whip it up right in your own kitchen with minimal fuss. This Easy Sesame Chicken recipe is the answer! Packed with flavor and just the right amount of crunch, it’s a go-to meal for busy weeknights or family gatherings. I’m here to guide you through every step to ensure that your dish turns out perfectly every single time.
Why You’ll Love This Dish
There are countless reasons to give this recipe a try. First off, it’s incredibly quick to prepare, making it the perfect option for those hectic weeknight dinners. With just a handful of budget-friendly ingredients, you can serve up a dish that’s both kid-approved and adult-approved. Plus, this sesame chicken is so delicious it’s bound to impress your family and friends!
“This sesame chicken was a hit! Crispy, sweet, and the sauce was just right! I can’t wait to make it again.” – Happy Home Cook
Preparing Easy Sesame Chicken
Creating your favorite sesame chicken at home is simpler than you might think! This recipe can be broken down into a few easy stages: marinating the chicken, frying to a crispy perfection, and whisking up a tangy sauce that brings everything together. Let’s dive into the details!
What You’ll Need
To get started, you’ll need the following:
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
- ¼ cup water
- ½ teaspoon Kosher salt (use less if using fine salt)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon neutral oil (for marinating)
- Toasted sesame seeds (for garnish)
- ½ cup ketchup
- ½ cup water (for sauce)
- ½ cup granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon cornstarch (for sauce)
- 1 tablespoon soy sauce (low sodium)
- ½ teaspoon dark soy sauce (optional, for deeper color)
- 1 stalk of green onion (sliced thinly, whites and greens separated)
- Oil (as needed for frying)
Feel free to experiment with the chicken! You can use chicken breast instead of thighs if you prefer a leaner cut.
Step-by-Step Instructions
- Marinate the Chicken: In a large mixing bowl, combine the chicken thighs, ¼ cup water, baking soda, and salt. Mix vigorously until the chicken mostly absorbs the water. Then, add the eggs and mix well again. Next, incorporate the cornstarch and blend until it’s evenly distributed. Finally, add the oil and mix until combined.
- Heat the Oil: In a wok or tall pan, pour in about 2 to 3 inches of oil and heat it to 375°F.
- Prepare the Sauce: While the oil heats, whisk together the ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce in a bowl. Set aside (you can make this ahead of time too!).
- Fry the Chicken: When the oil is hot, carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry the chicken pieces for about 4 to 5 minutes, then remove them to drain for 2 to 3 minutes. Bring the oil back to 375°F and fry the chicken again for an additional 5 to 6 minutes or until golden brown and crispy.
- Make the Sauce: Add a small amount of oil to a clean wok or pan over medium heat. Toss in the white parts of the green onions and stir-fry for about 10 seconds until fragrant. Pour the prepared sauce into the pan and increase the heat to medium-high. Stir frequently until the sauce bubbles and thickens.
- Combine and Serve: Once the sauce has thickened beautifully, toss the crispy chicken pieces in the wok until they are thoroughly coated. Serve immediately with white or fried rice, garnished with toasted sesame seeds and the greens of the sliced green onion.
Best Ways to Enjoy It
This Easy Sesame Chicken is versatile! Pair it with steamed white rice, stir-fried veggies, or even over a bed of noodles. You can serve it with a side of egg rolls or a fresh cucumber salad to balance the flavors. For a special touch, sprinkle some additional sesame seeds and green onion on top right before serving!
Storage and Reheating Tips
If you happen to have leftovers (which is rare because it’s so good), make sure to store them properly. Place the chicken in an airtight container and refrigerate for up to 3 days. To reheat, simply pop it in the microwave, or for crispy leftovers, re-fry in a pan with a bit more oil. To freeze, store in a freezer-safe container and reheat in the oven to maintain its texture.
Pro Chef Tips
- Marinate Longer: For an even deeper flavor, consider marinating the chicken for a few hours or overnight.
- Avoid Overcrowding: Fry in batches to maintain that perfect crispy texture. Overcrowding the pan can lead to uneven cooking.
- Use Fresh Oil: For that ultimate crispiness, ensure your oil is fresh and at the right temperature when frying.
Creative Twists
Don’t be afraid to get creative! Try adding vegetables like bell peppers or broccoli to the stir-fry for extra nutritional punch. You can also switch up the sauce by incorporating honey or using a sweet chili sauce for a little heat. For a gluten-free option, use tamari instead of soy sauce.
Your Questions Answered
1. Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are a leaner option; just be mindful that they may cook faster.
2. How do I know when the oil is hot enough?
Use a cooking thermometer to check for 375°F. You can also drop a small piece of chicken in; if it bubbles and floats, the oil is ready.
3. Can I make this recipe ahead of time?
You can prep the sauce in advance and marinate the chicken. Just fry it fresh when you’re ready to serve for the best texture!
Now you’re all set to make a delightful Easy Sesame Chicken that’ll have everyone asking for seconds. Enjoy your culinary adventure!
Easy Sesame Chicken
Ingredients
Method
- In a large mixing bowl, combine the chicken thighs, ¼ cup of water, baking soda, and salt. Mix vigorously until the chicken mostly absorbs the water.
- Add the eggs and mix well again. Next, incorporate the cornstarch and blend until evenly distributed.
- Finally, add the oil and mix until combined.
- In a wok or tall pan, pour in about 2 to 3 inches of oil and heat it to 375°F.
- Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry the chicken pieces for about 4 to 5 minutes, then remove and drain for 2 to 3 minutes.
- Bring the oil back to 375°F and fry the chicken again for an additional 5 to 6 minutes or until golden brown and crispy.
- While the oil heats, whisk together the ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce in a bowl. Set aside.
- Add a small amount of oil to a clean wok or pan over medium heat. Toss in the white parts of the green onions and stir-fry for about 10 seconds until fragrant.
- Pour the prepared sauce into the pan and increase the heat to medium-high. Stir frequently until the sauce bubbles and thickens.
- Once the sauce has thickened, toss the crispy chicken pieces in the wok until thoroughly coated.
- Serve immediately with white or fried rice, garnished with toasted sesame seeds and the greens of the sliced green onion.
