Lightly crisp chicken pieces take a sticky sesame-honey glaze with rice vinegar cutting through the sweetness.
A dry starch coating creates the crisp edges in Sesame Chicken without a thick batter. The cooked pieces meet the sauce only at the end, keeping the outside textured beneath the glaze.
Cut chicken into small, even chunks and fry in batches. Toasted sesame oil belongs in the sauce rather than the frying pan, where prolonged high heat would dull its aroma.
Method
Toss chicken breasts with cornstarch and shake off loose powder. Mix honey, soy sauce, rice vinegar, sesame oil and water.
Heat vegetable oil in a wide skillet over medium-high heat. Cook chicken in two batches for each, turning, until golden and 165°F; transfer out.
Reduce heat to medium. Stir garlic for , then add sauce and simmer for until bubbling.
Return chicken with sesame seeds and toss for until coated in a sticky glaze.
Forkue tips
- Serve as soon as the chicken is glazed; the crust softens as it sits in the sauce.
Storing and reheating
Refrigerate for 3 days. Reheat uncovered in a skillet until hot, adding a spoonful of water if the glaze catches; the crust will soften.
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Nutrition per serving, estimated
Photo: Nithyasrm, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Sesame Chicken: FAQ
Can I bake the chicken?
Yes. Toss coated chicken with the oil and bake on a sheet pan until browned and 165°F, then glaze in a skillet.
Can I reduce the honey?
Use 2 tablespoons for a less sweet coating. The sauce will be thinner, so reduce it briefly before adding chicken.
How do I store and reheat Sesame Chicken?
Refrigerate for 3 days. Reheat uncovered in a skillet until hot, adding a spoonful of water if the glaze catches; the crust will soften.
How long does Sesame Chicken take?
About 40 min in total: 20 min prep and 20 min cooking.
What do I need to make Sesame Chicken?
The key ingredients are chicken breasts, cornstarch, honey, soy sauce, rice vinegar and sesame oil, plus pantry basics.
Any tips for Sesame Chicken?
Serve as soon as the chicken is glazed; the crust softens as it sits in the sauce.
