Quick Easy Sesame Chicken (Print version)
Crispy chicken in a sticky sweet-savory sesame sauce, ready in 30 minutes with pantry staples.
# Ingredients:
For the chicken
01 -
1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
1/3 cup (45 g) cornstarch
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
3 tablespoons neutral oil (vegetable or canola)
For the sauce
06 -
1/4 cup (60 ml) low-sodium soy sauce
07 -
3 tablespoons brown sugar
08 -
2 tablespoons water
09 -
1 tablespoon rice vinegar
10 -
1 tablespoon toasted sesame oil
11 -
2 cloves garlic, minced
12 -
1 teaspoon fresh ginger, grated
13 -
1 teaspoon cornstarch
14 -
1 tablespoon sesame seeds
For serving
15 -
4 cups cooked rice
16 -
2 green onions, sliced
17 -
Extra sesame seeds (optional)
# Instructions:
01 -
In a small bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, toasted sesame oil, cornstarch, garlic, ginger, and sesame seeds until smooth. Set aside.
02 -
Toss the cubed chicken thighs with cornstarch, salt, and pepper in a large bowl until evenly coated. Shake off excess cornstarch.
03 -
Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add half the chicken in a single layer and cook undisturbed for 3-4 minutes until deeply golden on the bottom. Flip and cook 2-3 minutes more until cooked through. Transfer to a plate and repeat with the remaining chicken.
04 -
Return all chicken to the skillet. Pour the glaze over the top and stir gently. Let it bubble for 30-60 seconds, stirring, until the sauce thickens and coats the chicken in a sticky glaze.
05 -
Spoon the sesame chicken over steamed rice and garnish with sliced green onions and extra sesame seeds. Serve immediately.
# Good to know:
01 -
For best results, pat the chicken dry before coating to ensure a crispy crust.
02 -
Cook chicken in batches to avoid overcrowding the pan.