This Sesame Chicken recipe is so flavorful and delicious, you’ll want to add it to your meal plans. It’s one of those favorite take-out meals that can be made right at home. Pair with some vegetables and steamed rice or quinoa and you’ll have a simple, complete, and tasty meal that is budget friendly as well. You’ll love adding this easy recipe to your weekly meal plans.
This Sesame Chicken starts with pieces of chicken, I generally use chicken tenderloins or breasts and cut into bite size pieces. The pieces are then simply coated with eggs and corn starch/flour, then fried to crispy perfection and golden brown.
After the chicken is done, it is tossed in the delightful sesame sauce to create our dish and ready to serve. For best dish results, you’ll want to serve the chicken immediately, as the crispy coating will start to soften after it has been coated in the sauce.
Enjoy the sesame chicken over steamed rice with some of your favorite vegetables.
For the chicken:
1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces
2 Tbsp. olive oil
3 Tbsp. all-purpose flour
3 Tbsp. Clabber Girl Corn Starch
1 lg. egg
1/4 tsp. black pepper
2 C. cooked rice
1/4 tsp. ground ginger
1 tsp. minced garlic
2 tsp. sesame seeds
1/2 C. chicken stock
3 Tbsp. brown sugar, packed
1/2 C. low sodium soy sauce
1 Tbsp. Clabber Girl Corn Starch
1- 2 Tbsp. sesame seeds, optional
1-2 Tbsp. diced green onions, top part only, optional
Directions for Sesame Chicken
In a small bowl, add the egg and pepper and stir to combine. Add the flour and corn starch into another bowl and stir to combine. Dip each piece of chicken into the egg mixture, then roll into the flour mixture. Repeat with all the chicken pieces so they are all coated.
In a pan, heat the olive oil. Add the coated chicken pieces to the pan. Cook until each piece is crispy and golden brown, for 5 minutes or until the middle reaches an internal temperature of 165° F. Drain the chicken on paper towels to remove any excess oil and remove any extra oil from the pan.
For the sauce, add all the sauce ingredients to a medium mixing bowl. Whisk in the corn starch until the mixture is well combined.
Place the crispy chicken back into the pan and pour the sauce over top in the pan. Bring the mixture in the pan to a quick boil, and then simmer for 3 to 4 minute or until the sauce has just thickened.
Served the sesame chicken over steamed rice with your favorite vegetables. Sprinkle with sesame seeds and green onions and serve.