Crispy Sesame Chicken

Crispy Sesame Chicken

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

Crispy Sesame Chicken is one of my favorite dishes to eat at a Chinese restaurant. It’s easy to make at home when you’re craving a little Chinese food. Bite sized pieces of chicken in a sweet and savory sauce that is perfect for a weeknight dinner.

Serve Sesame Chicken over White RiceServe this dish with white Jasmine rice, Crab Rangoon, Egg Rolls, and Egg Drop Soup. So delicious! See more Chinese Dinner Menu Ideas Here.

To make Sesame Chicken you’ll need a heavy skillet or if you happen to have a Wok, that would work great. I don’t, so I use my enameled cast iron casserole Dutch oven, which holds more than 3 quarts, so there’s plenty of room.

Whenever I have a stir-fry type dish with lots of meat and vegetables, I almost always opt to use my 3 quart enameled Dutch oven. It’s made from cast iron, so it works well cooking or searing meat, and it’s big enough to hold sauted vegetables, meat, and pasta, rice, or potatoes. Add the lid, if you need something to simmer. Plus, it can go from stovetop to oven. In short, it’s a workhorse, and one of my favorite pieces of cookware. I use it 2-3 times a week. 

 

Ingredients for Crispy Sesame Chicken

(See the full recipe at the bottom of this post.)

  • boneless skinless chicken thighs or breasts – cut into 1-inch chunks
  • all-purpose flour
  • cornstarch
  • seasoned salt
  • freshly ground black pepper
  • peanut oil

Sesame Sauce

  • butter
  • garlic cloves
  • sliced water chestnuts
  • chicken broth
  • granulated sugar
  • cornstarch
  • red wine vinegar
  • reduced sodium soy sauce
  • chili powder
  • freshly ground black pepper
  • sesame seeds for garnishing

 

Instructions for this Recipe

Ingredients for this RecipeGather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a cutting board and a boning or utility knife, slice the boneless, skinless chicken thighs into 1-inch bite sized pieces.

Feel free to use skinless, boneless chicken breasts or tenders instead of thighs if you want. I didn’t have any when I made this dish so I used chicken thighs instead. Either one works well. I always opt for skinless and boneless, though, for easier handling. And I try to buy in bulk when they are on sale and then store in my freezer.  

With a second cutting board and Chef’s knife, mince the garlic. Chop the water chestnuts into small pieces.

If using chicken bouillon to make the broth, mix the boiling water and 2 cubes bouillon until dissolved. Set aside until ready to use.

 

Fry the Chicken

In a gallon plastic bag, combine the all-purpose flour, cornstarch, seasoned salt, and black pepper. Mix well. Add to the bag the prepared chicken pieces and shake well until all the pieces are coated.

Heat a large skillet, shallow Dutch oven, or Wok with peanut oil. If you don’t have peanut oil, you may use vegetable or canola oil, which all have a higher smoke point for cooking meat at high temperatures.

Brown the Chicken PiecesAdd the pieces of chicken and cook until golden brown on all sides. Try not to crowd the pan, though, for better browning. Once browned, transfer the chicken to a serving bowl or platter and keep warm.

 

Prepare the Sesame Sauce

Whisk Together the Sesame Sauce IngredientsIn a medium bowl, the combine the chopped water chestnuts, chili seasoning, chicken broth, cornstarch, wine vinegar, granulated sugar, and soy sauce. Whisk together until cornstarch has dissolved.

Melt the butter in the skillet or shallow Dutch oven on low heat. Don’t remove the fond from the bottom of the pan. Keep it and use in your sauce.

Fond are the little bits of chicken or meat left after searing and browning in a skillet. They are full of flavor and add to the yumminess in gravies and sauces.

Saute Garlic until TenderSaute the minced garlic until tender.

Heat Sauce until it Boils and ThickensPour the prepared sauce into the butter mixture and cook on medium heat until it thickens.

 

Pour Sauce over Chicken and Garnish with Sesame SeedsPour sauce over the chicken and sprinkle the top with sesame seeds to garnish.

Serve Chicken with Sauce along with Steamed Stir Fry VegetablesServe this dish over prepared white rice, along with your favorite stir fry vegetables.

This recipe will serve 6-8 people.

See more Asian Recipes Here. Browse Main Dishes Here. View Chicken Entres Here.

 

Featured Image - Recipe for Crispy Sesame Chicken

Crispy Sesame Chicken

Crispy Sesame Chicken is one of my favorite dishes to eat at a Chinese restaurant. It’s easy to make at home, too. Bite sized pieces of chicken in a sweet and savory sauce that is perfect for a weeknight dinner.
No ratings yet
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: Chicken Tenders, Chicken Thighs, Sesame Seeds, Soy Sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

Equipment

Knife Set
Cutting Board
Spurtle Set
Dutch Oven 3 qt

Ingredients

Sesame Sauce

  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/2 cup sliced water chestnuts chopped
  • 2 cubes chicken bouillon + 2 cups of water to make chicken broth
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons red wine vinegar
  • 2 tablespoons soy sauce reduced sodium
  • 1 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons sesame seeds for garnishing

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a cutting board and a boning or utility knife, slice the boneless, skinless chicken thighs or tenders into 1-inch bite sized pieces.
  • With a second cutting board and Chef's knife, mince the garlic. Chop the water chestnuts into small pieces.
  • If using chicken bouillon to make the broth, mix the boiling water and 2 cubes bouillon until dissolved. Set aside until ready to use.

Fry the Chicken

  • In a gallon plastic bag, combine the all-purpose flour, cornstarch, seasoned salt, and black pepper. Mix well. Add to the bag the prepared chicken pieces and shake well until all the pieces are coated.
  • Heat a large skillet, shallow Dutch oven, or Wok with peanut oil.
  • Add the pieces of chicken and cook until golden brown on all sides. Try not to crowd the pan, though, for better browning. Once browned, transfer the chicken to a serving bowl or platter and keep warm.

Prepare the Sesame Sauce

  • In a medium bowl, combine the chopped water chestnuts, chicken broth, granulated sugar, cornstarch, red wine vinegar, soy sauce, chili powder, and freshly ground black pepper. Whisk together until the cornstarch has dissolved.
  • Melt the butter in the skillet or shallow Dutch oven on low heat. Don't remove the fond from the bottom of the pan. Keep it and use in your sauce.
  • Saute the minced garlic until tender.
  • Pour the prepared sauce over the garlic and cook on medium heat until it thickens, 3-5 minutes.
  • Pour the thickened sauce over the chicken pieces and sprinkle the top with sesame seeds to garnish.
  • Serve this dish over prepared white rice, such as long grain white or jasmine.
  • This recipe will serve 6-8 people.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 396kcal | Carbohydrates: 34g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 965mg | Potassium: 351mg | Fiber: 1g | Sugar: 13g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating