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This sesame chicken recipe transforms simple pantry staples into a restaurant-quality meal that's become my go-to when takeout cravings strike. The perfect balance of sweet, tangy, and savory flavors will have your family requesting this dish weekly.
I first made this recipe when I was craving Chinese food but couldn't justify the delivery fee. My family was skeptical until the first bite when they all fell silent eating spoonful after spoonful. Now it's requested more often than any restaurant version.
Ingredients
- Chicken breasts: Cut into bite sized cubes delivers the perfect protein base for absorbing flavors
- Egg: Helps create the light coating that crisps beautifully
- Cornstarch: Creates that signature light crispy exterior found in restaurant versions
- Soy sauce: Provides the essential umami flavor foundation
- Honey: Adds natural sweetness that balances the tanginess
- Ketchup: Might sound unusual but provides tomato sweetness and acidity
- Sesame seed oil: The star flavor bringing authentic nuttiness
- Lime juice: Brightens everything with fresh citrus notes
- Vegetable oil: For frying with high smoke point
- White rice: Steamed to fluffy perfection for serving
- Sesame seeds: Toast them for enhanced nutty flavor
- Green onions: Add color contrast and fresh bite
Step-by-Step Instructions
- Prepare the chicken coating:
- Whisk eggs with 2 tablespoons soy sauce until completely combined. Add cubed chicken breasts and 2 tablespoons cornstarch, then mix thoroughly to coat each piece evenly. The cornstarch creates that signature light texture while helping to seal in moisture. Let this mixture rest while you prepare the sauce allowing the flavors to penetrate the meat.
- Make the signature sauce:
- Combine water, honey, ketchup, sesame seed oil, lime juice, salt, and the remaining tablespoon of soy sauce in a saucepan. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking. Reduce heat and simmer for a full 10 minutes until the sauce develops a slightly thickened consistency that will beautifully coat the chicken. The sauce should coat the back of a spoon but still flow smoothly.
- Fry the chicken:
- Heat vegetable oil in a wok or large skillet until shimmering but not smoking. Test with a small piece of chicken it should sizzle immediately upon contact. Fry chicken in batches to avoid overcrowding which would steam rather than crisp the meat. Cook until deeply golden brown on all sides and fully cooked through typically 4 to 5 minutes depending on your heat level. Transfer to a paper towel lined plate to remove excess oil.
- Combine and finish:
- Place the freshly fried chicken in a clean bowl large enough for tossing. Pour the warm sauce over the chicken pieces and gently fold everything together until each piece is completely coated in the glossy sauce. The hot chicken will absorb some of the sauce intensifying the flavor. Work quickly for the best texture.
- Serve immediately:
- Plate over fluffy white rice and garnish generously with toasted sesame seeds and freshly sliced green onions. The contrast between the crispy sweet chicken and plain rice creates the perfect balance in each bite.
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I discovered the magic of adding lime juice to this sauce completely by accident when I ran out of rice vinegar one evening. That happy accident became my signature twist that friends and family now recognize as my special version. Something about that fresh citrus note cuts through the sweetness perfectly.
Storage and Reheating
Store any leftover sesame chicken in an airtight container in the refrigerator for up to three days. The sauce will thicken considerably when cold. For best results when reheating place in a skillet over medium heat with a splash of water to loosen the sauce. Microwaving works in a pinch but the texture will suffer slightly losing some of that wonderful contrast between sauce and chicken.
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Ingredient Substitutions
While this recipe works perfectly as written sometimes pantry limitations require creativity. Chicken thighs make an excellent substitution for chicken breasts offering more moisture and flavor though slightly higher fat content. Brown sugar can replace honey in equal amounts though the flavor will be slightly less floral. Apple cider vinegar with a touch more honey works well if you have no lime. For gluten free diners tamari makes a perfect substitute for soy sauce maintaining that essential umami foundation.
Make It A Complete Meal
Transform this dish into a complete feast by adding simple sides that complement without overwhelming. Steamed broccoli florets or sugar snap peas provide vibrant color and nutritional balance. A quick cucumber salad with rice vinegar brings refreshing crunch that cuts through the richness. For a special occasion start with simple egg drop soup and finish with orange slices for a cleansing dessert. This meal feels like a complete restaurant experience without leaving home.
Frequently Asked Questions
- → How do I make the sesame chicken sauce?
The sauce is made by combining water, honey, ketchup, sesame seed oil, lime juice, salt, and soy sauce in a saucepan. Bring it to a boil, then simmer for 10 minutes until slightly thickened.
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used as a substitute. They offer a slightly juicier texture and work just as well in this dish.
- → What can I serve alongside sesame chicken?
This dish pairs well with steamed white rice, fried rice, or stir-fried vegetables like broccoli and snap peas.
- → Can I use a different oil instead of sesame seed oil?
While sesame seed oil adds a distinct flavor, you can substitute it with vegetable oil or another neutral oil if needed. The dish will still taste great!
- → How should I garnish sesame chicken?
Garnish the dish with toasted sesame seeds and freshly sliced green onions for added flavor and a crunchy texture.