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Better Than Takeout Sesame Chicken

My family loves Sesame Chicken! I found this recipe a few years ago and made a few tweaks to make it more convenient and a little more flavorful! It has become one of my staple recipes!
Prep Time15 minutes
Cook Time25 minutes
Author: Inspired by "Life Made Simple"

Ingredients

  • ½ cup low-sodium chicken broth
  • 3 Tbsp honey
  • 1 Tbsp brown sugar
  • 2 Tbsp rice wine vinegar or white vinegar will work
  • ¼ cup low-sodium soy sauce or regular is fine too
  • 1 Tbsp sesame oil
  • ½ tsp red chilli garlic sauce I use Huy Fong Chili garlic sauce
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • 1 Tbsp fresh diced ginger
  • 1 - 1½ cup green bell pepper, diced
  • 1 tsp cornstarch or tapioca flour + 1 tsp water make a slurry

For the Chicken

  • 1 lbs boneless, skinless, chicken breasts, cut into 1" chunks original recipe uses 1½ lbs
  • ½ cup cornstarch or tapioca flour
  • 1 large egg, lightly beaten
  • 3 tbsp canola oil

Garnish

  • 1 Tbsp raw or toasted sesame seeds
  • 1 green onion, thinly sliced (optional)

Instructions

  • In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the chicken broth, honey, brown sugar, rice wine vinegar, soy sauce, sesame oil, chili garlic sauce, garlic powder and ground ginger, set aside.
  • Start your rice, if cooking the rice on the stove.
  • Two methods:
    Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch Zip and shake until evenly coated.
    Or just put the chicken in a bowl with the cornstarch and toss it with a spoon until evenly coated.
  • Heat oil in a wok, large saucepan or dutch oven. Working in batches (so the chicken isn't too crowded), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.
  • Add more oil to your pan and saute' the ginger on medium high heat for less than minute or until becomes fragrant. Then add the diced bell pepper. Cook for another 2 minutes.
  • Whisk together a slurry of 1 tsp of cornstarch and 1 tsp. of water, add to the sauce and then pour over the veggies in your pan. Immediately add the chicken and stir everything together. You want to make sure to get that yummy sauce all over the chicken and veggies.
  • Next, toast the sesame seeds and sprinkle them on top of the chicken.
  • Garnish with slices of green onion if desired and serve over rice.

Notes

Tips from Life Made Simple:
Room temperature ingredients: It’s really important to make sure that both your chicken and eggs are at room temperature. Frying with cold ingredients is not only dangerous but can result in tough stringy meat.
  • I have done this and the cold meat does shoot oil at your face... so she's right it can be terrifying! 
Tapioca flour: Tapioca flour is a great gluten-free alternative and gives a crisp texture when frying. Its a good alternative to all-purpose flour, especially if you’re super into frying.
  • This recipe uses Corn Starch and pure corn starch is gluten free, so score!