Better Than Takeout Sesame Chicken Recipe
Dive into this Better Than Takeout Sesame Chicken recipe. Bite sized chicken tossed in a sticky sweet and savory sauce that everyone will enjoy!
Servings: 6 servings
Calories: 337kcal
Ingredients
- 1 1/4 cup low-sodium chicken broth
- 3 tbsp honey
- 3 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1/4 cup low-sodium soy sauce
- 1 tbsp sesame oil
- 1/2 tsp red chili paste
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 1 tbsp cornstarch + 1 tbsp water or tapioca flour
For the Chicken
- 1 1/2 lbs boneless, skinless chicken breasts cut into 1" chunks
- 1 cup cornstarch or tapioca flour
- 2 large eggs lightly beaten
- 2 cup vegetable oil
Garnish
- 1 tbsp raw or toasted sesame seeds
- 1 green onion thinly sliced (optional)
Instructions
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius), lightly spray a 9x13-inch glass pan, and set aside.
- In a medium-sized mixing bowl (or a 2-cup measuring cup), whisk together the chicken broth, honey, brown sugar, rice wine vinegar, soy sauce, sesame oil, chili paste, garlic powder, and ground ginger. Set aside.
- Place the cubes of chicken into a bowl with the whisked eggs. Toss the chicken (taking care to let the egg drip off) into a large Ziploc bag filled with cornstarch. Zip and shake until evenly coated.
- Heat vegetable oil in a large saucepan or Dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate.
- Add the fried chicken to the prepared 9x13-inch pan. Whisk together a slurry of 1 tablespoon cornstarch and 1 tablespoon water, add to the sauce, and pour over the chicken. Place in the oven and bake uncovered for 40-45 minutes, stirring every 15 minutes. Remove and sprinkle with sesame seeds. Serve immediately. Garnish with green onion slices if desired.
Notes
-This dish is best baked to help develop the flavor of the sauce, thicken it, and make the chicken tender. If you're in a time crunch, you can fry the chicken and heat the sauce (with the cornstarch and water) in a small saucepan until thick, then pour it over the chicken and serve immediately.
This Sesame Chicken is best enjoyed fresh, as the chicken softens the longer it sits in the sauce. For storage, STORE any leftovers in an airtight container in the refrigerator for 3-4 days. While freezing isn’t ideal, you can freeze raw chicken cubes with the sauce in a Ziploc bag for up to 6 months and thaw before baking.
To REHEAT, use the oven at 325°F (163°C) for 10-12 minutes, covered with foil, removing the foil for the last 4 minutes to help crisp the chicken. You can also use the microwave, but the chicken won’t stay as crispy.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 37g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 555mg | Potassium: 551mg | Fiber: 1g | Sugar: 15g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
