I. Love. Takeout. I really do. And my GO-TO is Chinese Takeout. Is there anything more satisfying than eating Sesame Chicken straight out of the takeout container while watching the 4th episode of the Netflix show you just started that day… (I know you’ve been there). Despite how satisfying this scenario is, I also love to recreate my favorite takeout dishes. It helps keep my wallet fatter and my pants fit better. Enter, my Easy Sesame Chicken.
What You’ll Need for the Sesame Sauce:
- Soy Sauce (I usually use low-sodium)
- Toasted Sesame Oil. You can use regular sesame oil if you don’t have ‘toasted.’ But the toasted version adds more flavor!
- Brown sugar for some sweetness!
- Rice vinegar
- Fresh ginger (I always keep a squeeze tube of ginger in the fridge for when I’m in a pinch!)
- Sesame Seeds
- Cornstarch (to thicken)
There’s no messy, scary frying involved here. We use chicken thighs for extra flavor and moistness (sorry!). And we toss the chicken pieces in a cornstarch and egg mixture to give them that nice breading. Cook them up in a skillet with some hot oil and you’re halfway there! Finally all that’s left is adding in our easy sesame sauce that is made with primarily pantry ingredients. The cornstarch in the sauce helps thicken the sauce so it sticks to all the chicken pieces. Yum!
What is your favorite takeout meal? Do you ever try recreating it at home? Let’s discuss in the comments!
Skip the takeout with this Easy Sesame Chicken recipe. Done in less than 30 minutes. Sticky, slightly sweet, and perfect for your next tv show binge-fest. Recipe at KathleensCravings.com
- 2 eggs
- 1/4 cup cornstarch
- 1.5 lbs boneless, skinless chicken thighs (cut into 1 inch pieces)
- salt and pepper
- 2 tablespoons canola oil (or other cooking oil)
- 1/3 cup soy sauce
- 3 tablespoons water
- 1.5 tablespoons toasted sesame oil
- 1/4 cup brown sugar
- 1.5 tablespoons rice vinegar
- 2 teaspoons grated fresh ginger
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch
- thinly sliced green onions (optional for garnish)
- Make the sauce. In a small bowl stir together the sauce ingredients. Set aside.
- Prepare the chicken. In a large bowl, mix together the eggs, cornstarch, and a good pinch of salt and pepper. Use a fork or whisk to git rid of clumps.
- Add the chicken thigh pieces to the cornstarch-egg mixture and toss to coat.
- Heat a large skillet over medium-high heat and add the canola oil. Swirl the oil around the skillet to coat the bottom. When the oil is very hot (shimmering, but not smoking), add the batter coated chicken pieces into a single layer. Do not just dump the bowl into the skillet because you don’t want the excess egg-mixture.
- Allow the chicken to cook, without moving, until golden brown on the bottom. Flip the chicken. Breaking up the clumps as needed. Cook until golden brown on all sides and cooked through. Avoid stirring the chicken too much or the coating will break off the chicken.
- Once the chicken pieces are cooked, add in the sauce. Toss the chicken to coat and bring sauce to a simmer. The sauce will start to thicken. Stir the chicken in the sauce, gently, until thickened and remove from heat.
- Serve with rice and sprinkle sliced green onions or extra sesame seeds if desired. Enjoy!
- Category: Main Dish
- Cuisine: Asian