Description
This Sesame Chicken recipe features crispy, golden-coated chicken thighs tossed in a flavorful, sticky sesame sauce infused with garlic and ginger. Cooked in a skillet, this dish provides a perfect balance of savory, sweet, and tangy flavors, garnished with toasted sesame seeds and fresh green onions. Ideal for a quick weeknight dinner, it pairs wonderfully with steamed rice or vegetables.
Ingredients
Scale
Chicken and Coating
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Oils
- 1/4 cup sesame oil
- 1/4 cup vegetable oil
Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Garnish
- 1 tablespoon sesame seeds
- 1/4 cup green onions, sliced
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces for even cooking and optimal sauce coating.
- Mix Coating Ingredients: In a large bowl, combine cornstarch, all-purpose flour, salt, and black pepper to create the dry coating mixture.
- Coat the Chicken: Toss the chicken pieces in the cornstarch-flour mixture until each piece is evenly coated, which helps achieve a crispy texture.
- Heat the Skillet: Place a large skillet or wok over medium-high heat to prepare for frying the chicken.
- Add Oils: Pour in sesame oil and vegetable oil, swirling them around to coat the skillet’s surface evenly.
- Cook Chicken in Batches: Once the oil is hot, add the coated chicken pieces in a single layer, cooking in batches if needed to avoid overcrowding the pan.
- Fry Chicken: Cook the chicken for 3-4 minutes on each side until the exterior is golden brown and crispy.
- Drain Excess Oil: Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
- Make the Sauce Base: Reduce heat to medium and add honey, soy sauce, rice vinegar, and brown sugar to the skillet.
- Simmer the Sauce: Stir the sauce ingredients together and let them simmer for 2-3 minutes until the sauce thickens slightly.
- Add Aromatics: Stir in minced garlic and ginger, cooking constantly for 1-2 minutes until fragrant.
- Combine Chicken and Sauce: Return the crispy chicken to the skillet, tossing in the sauce to coat evenly and warm through.
- Add Sesame Seeds: Sprinkle sesame seeds over the chicken and toss to distribute them evenly throughout the dish.
- Garnish: Remove from heat and sprinkle sliced green onions on top as a fresh, crunchy garnish.
- Serve: Serve immediately while hot, ideally with steamed rice or your preferred side dish to complete the meal.
Notes
- For extra crispiness, fry the chicken in smaller batches to avoid overcrowding.
- Adjust sweetness or saltiness of the sauce by modifying honey, brown sugar, or soy sauce quantities to taste.
- Use low-sodium soy sauce if you prefer a less salty dish.
- Chicken breasts can be substituted for thighs, but the thighs provide juicier results.
- Ensure the oil is hot before adding chicken to prevent sticking and achieve proper browning.
