Sesame Chicken: I am a contributor to Life’s Little Sweets and this recipe first appeared there as Sesame Chicken.
Does the price of Chinese takeout got you down? Try making your very own Sesame Chicken at home! It may take a little more time than driving to the nearest Chinese restaurant, but this labor of love is totally worth it!Jump to Recipe or Print Recipe
This recipe gave me the chance to finally season and break in a brand new wok that I bought for Rudy. For Christmas. Three years ago. I had a wok that my mom gave me that she had owned since I was little and the handle was getting kinda old and crusty and needed to be replaced. Oh my gosh. I just realized I bought MYSELF a new wok for Christmas three years ago. (Maybe that’s why he never used it?)
I have tried a number of different Sesame Chicken recipes and this one is the winner! The other ones I tried tasted floury or too sweet. Then I came across Sabrina’s Sesame Chicken recipe at her blog Dinner, then Dessert. I only had to adapt it slightly. I briefly met Sabrina at a conference this year and also went to hear her talk and give great blogging tips. She is also a bona fide chef!
Ingredients for Sesame Chicken:
- Boneless, skinless chicken thighs
- Corn starch
- Egg whites
- Seltzer water
- Soy sauce
- Rice wine vinegar
- Brown sugar
- Sesame oil
- Sesame seeds
- Crushed red pepper
- Minced garlic
- Vegetable oil
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Kitchen Tools Needed for Sesame Chicken:
- Cutting board
- Dutch oven or deep fryer
- 1 large mixing bowl
- Mixing spoon
- 1 medium mixing bowl
- Spider strainer or slotted spoon
- Wok spatula
It was so satisfying to finally find a recipe that worked for Sesame Chicken. It truly tastes as good as it looks! It’s not too sweet and has just the right amount of heat and garlic. Mmmmmm… I may just have to whip up another batch this coming weekend! (In, you know, Rudy’s wok.)
Does the price of Chinese takeout got you down? Try making your very own Sesame Chicken at home! It may take a little more time than driving to the nearest Chinese restaurant, but this labor of love is totally worth it!
- 1 pound boneless, skinless chicken thighs cut into small chunks
For the Tempura Batter
- 1/2 cup corn starch
- 1/2 cup flour
- 2 egg whites
- 1/2 cup cold seltzer water
For the Sesame Sauce
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/2 cup brown sugar
- 1 tablespoon corn starch
- 1/3 cup water
- 3 teaspoons sesame oil
- 1/2 tablespoon sesame seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
- vegetable oil for deep frying
- sesame seeds for garnish
Preheat the oil in your deep fryer or dutch oven to 350ºF.
In large mixing bowl, mix the tempura batter ingredients together.
Add the chicken to the batter and coat well.
Using tongs, add the chicken to the oil in batches and fry until golden brown.
Remove the chicken with a spider strainer or slotted spoon and allow to drain on paper towel.
In a medium mixing bowl, whisk the sesame sauce ingredients together well.
Heat wok on medium high heat.
Add the sesame sauce to the wok and use a wok spatula to move the sauce around until heated through.
Add the chicken to the sauce and coat.
Serve over rice and sprinkle with additional sesame seeds.