Description
This Sesame Chicken recipe features tender chicken pieces coated in a light cornstarch crust, pan-fried to a golden brown, and tossed in a flavorful, sticky sauce made with soy sauce, honey, and sesame oil. Garnished with toasted sesame seeds and scallions, it’s a quick and delicious dish perfect for serving over rice or noodles.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- Sesame seeds to taste (for garnish)
- Chopped scallions to taste (for garnish)
Sauce
- 1/2 cup water
- 1/4 cup packed brown sugar
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
Instructions
- Prepare the sauce: In a small bowl, whisk together water, brown sugar, low sodium soy sauce, honey, vinegar, cornstarch, toasted sesame oil, and minced garlic until smooth and well combined.
- Coat the chicken: Cut the boneless skinless chicken breasts into approximately 1-inch pieces. Place them into a separate bowl and sprinkle the 3 tablespoons of cornstarch over them. Toss gently to ensure each piece is evenly coated with cornstarch.
- Heat the skillet: Add 2 tablespoons of olive oil to a large skillet and heat it over medium-high heat for a few minutes until hot.
- Cook the chicken in batches: To avoid overcrowding, cook the chicken in two batches. Place the first batch of chicken pieces into the hot skillet and cook for about 4 minutes without moving them to allow browning. Flip using tongs and cook for another 3-4 minutes until the chicken is golden brown and reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate.
- Cook the second batch: Add the remaining 1 tablespoon of olive oil to the skillet and repeat the cooking process with the second batch of chicken pieces until cooked through and browned. Then combine both batches back into the skillet.
- Thicken the sauce: Pour the prepared sauce over the chicken in the skillet. Stir well and let it bubble for 30 seconds to a minute, allowing the sauce to thicken and coat the chicken evenly.
- Serve and garnish: Remove the skillet from heat. Sprinkle toasted sesame seeds and chopped scallions over the top. Serve the sesame chicken immediately over steamed rice or cooked noodles for a complete meal.
Notes
- For best texture, cook the chicken in batches to avoid overcrowding the pan.
- The cornstarch coating helps create a light crispy crust on the chicken when pan-fried.
- The sauce thickens quickly once heated; watch carefully to prevent burning.
- You can substitute olive oil with vegetable or canola oil for frying if preferred.
- Adjust sweetness or saltiness of the sauce by modifying the amount of honey or soy sauce to taste.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
