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Sesame Chicken

Sesame Chicken

Crispy, golden chicken pieces tossed in a sticky, sweet-savory sesame sauce — this takeout-style classic comes together in under 45 minutes right in your own kitchen. Better than delivery and endlessly satisfying, it's a weeknight stir-fry the whole family will request on repeat.

4 servings · Prep 15 min · Cook 20 min · Total 35 min

Chinese · Dinner · Main Course

Ingredients

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Main

  • 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 3 tbsp neutral oil such as vegetable or canola oil, for frying
  • canola oil
  • 2 tbsp sesame seeds toasted
  • 2 stalks green onions thinly sliced

Coating

  • 0.5 cup cornstarch
  • 2 eggs beaten
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground

Sauce

  • 3 tbsp soy sauce low-sodium preferred
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp cold water to make a slurry
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.25 cup chicken broth low-sodium

Equipment

  • Stovetop
  • Saucepan
  • Mixing Bowl
  • Skillet
  • Pie Dish
  • Wok
  • Paper Towel
  • Whisk
  • Plates
  • Spatula
  • Tongs
  • Mixing Bowl (4 Quarts)

Instructions

  1. Pat the @[Chicken Thighs] pieces dry with paper towels, then season with @[Salt] and @[Black Pepper]. Set up a dredging station: beaten @[Eggs] in one #[Mixing Bowl], @[Cornstarch] in another. Dip each @[Chicken Thighs] piece in the @[Egg], letting any excess drip off, then coat thoroughly in @[Cornstarch]. Set aside on a plate in a single layer.
  2. In a small #[Mixing Bowl], whisk together the @[Soy Sauce], @[Honey], @[Rice Vinegar], @[Hoisin Sauce], @[Chicken Broth], minced @[Garlic], and grated @[Ginger]. In a separate tiny #[Mixing Bowl], stir the @[Cornstarch] with ~[2 tablespoons of cold water] until smooth to form a slurry. Set both aside.
  3. Heat the @[Neutral Oil] in a large #[Wok] or #[Skillet] over ^[medium-high heat] until shimmering. Working in batches to avoid crowding, add the coated @[Chicken Thighs] pieces in a single layer. Cook for ~[3–4 minutes] per side until deep golden brown and cooked through (%[internal temp 165°F]). Transfer to a paper towel-lined plate and repeat with remaining @[Chicken Thighs].
  4. Carefully wipe out excess @[Oil] from the #[Wok], leaving about ~[1 teaspoon]. Pour in the sauce mixture and bring to a simmer over ^[medium heat], stirring frequently, about ~[1–2 minutes]. Stir in the @[Cornstarch] slurry and continue cooking for another ~[1–2 minutes] until the sauce thickens and turns glossy. Remove from heat and stir in the @[Sesame Oil].
  5. Add all the fried @[Chicken Thighs] back into the #[Wok] and toss to coat every piece evenly in the sesame sauce. Plate immediately over steamed rice, and garnish generously with toasted @[Sesame Seeds] and sliced @[Green Onions]. Serve right away for maximum crispiness.