This Sesame Chicken is so flavourful and delicious.
Battered chicken coated with sesame sauce. Popular Asian takeout dish, made easily at home.
There is an additional step of dipping the chicken in the batter, but it’s totally worth it and very quick. As always, my goal is to make the recipe as easy as possible. Perfect for busy weeknights!
For the chicken:
- 500 g Chicken - boneless skinless chicken thighs or breast - cut into bite size pieces
- 1 Egg
- 3 tbsp Corn starch
- ½ tsp Salt
- Black pepper - optional to taste
- 1 tbsp Sesame oil - or olive oil
For the sauce:
- ½ cup Soy sauce - low-sodium
- 1 tbsp Apple cider vinegar - or rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Corn starch
- 3 tbsp Brown sugar - packed or honey
- 1 tsp Garlic - minced
- ¼ tsp Ginger - ground
- ½ cup Water
- ½ tsp Chicken broth mix
- 2 tsp Sesame seeds
- In a small bowl, whisk together all ingredients for the sauce. Set aside.
- Cut chicken (boneless skinless thighs or breasinto bite-size pieces.
- In a small bowl, whisk together egg, cornstarch, salt and pepper.
- Add chicken pieces to the batter and stir well to coat.
Frying the chicken in a pan
- In a large skillet, heat up 1 tablespoons of sesame or olive oil. Place chicken, piece by piece, in pan and cook on all sides until the batter is golden and slightly brown. To make sure each piece is cooked, it's easier to cook the chicken in two batches, using 1 tablespoon of oil each time.
Frying the chicken using an Air fryer
- Pre-heat the Air Fryer to 390°F (200°C), if there is a temperature setting.
- Place a piece of parchment paper with holes in the Air Fryer basket. This has been my best solution for not having breaded fried chicken stick to the bottom of the Air Fryer basket.
- Important: Just make sure that you don’t put the parchment paper down without food on top. If it there is no food to hold it down, it could fly up into the heating coils and start a fire.
- Place your floured chicken piece on top of the parchment paper. Make sure the chicken pieces are not overlapping or touching. The more space the better.
- Close the air fryer drawer and, if there is a temperature setting, set the temperature for 390°F (200°C) and timer for 10-15 minutes.
- After about 10-15 minutes, open the Air Fryer. Then grab some tongs and flip your chicken. Spray this side of the chicken as well, covering all flour spots. Close your Air Fryer and let it resume cooking. Timing will vary depending on Air Fryer brand. Use a meat thermometer to ensure your chicken has at least reached a temperature of 165°F (74°C).
Frying the chicken in a baking sheet
- Line a large baking sheet with parchment paper and arrange coated chicken on sheet. Bake for 10 to 15 minutes in 375°F (190°C)After about 10-15 minutes grab some tongs and flip your chicken. Cook for 10-15 minutes or until the chicken reaches at least 165°F (74°C).
Add to the sauce:
- Once the chicken is done, pour sauce mixture over it and simmer on medium low heat until the sauce thickens. Remove from heat.
- Add more sesame seeds to garnish.
Hungry for more? A new post and/or recipe every Friday!
Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.
Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!