Sesame Chicken
Crispy sesame chicken with a sticky honey-soy glaze and a shower of toasted sesame seeds—lighter-feeling cousin to orange chicken for Asian-American weeknights. Chicken pieces cooked to 165°F before tossing in sauce.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cubed
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/3 cup neutral oil for pan-frying
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 teaspoons grated ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch + 1 tablespoon water
- 2 tablespoons toasted sesame seeds
- 2 green onions, sliced
- Rice and steamed broccoli for serving
🔧Kitchen Tools Needed
- Large skillet
- Instant-read thermometer
- Mixing bowls
- Tongs
📝Instructions
- 1
Toss chicken with cornstarch and salt. Pan-fry in hot oil in batches until golden and 165°F; drain.
- 2
Discard all but 1 tablespoon oil. Sauté garlic and ginger 30 seconds. Add soy sauce, honey, brown sugar, vinegar, and ketchup; simmer 1 minute.
- 3
Stir in slurry until thick. Return chicken; toss to coat. Sprinkle sesame seeds and green onions.
- 4
Serve with rice and broccoli. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 530
🏷️Recipe Tags
❓Frequently Asked Questions
Difference from General Tso’s?
Sesame chicken is usually sweeter and less spicy, finished with lots of sesame seeds.
Bake it?
Bake coated chicken at 425°F until 165°F, then glaze.
Too sticky/sweet?
Cut honey to 2 tablespoons and add extra vinegar.
Food safety?
Chicken to 165°F; leftovers reheated to 165°F.
