Skip the take-out! This Sesame Chicken has tender chunks of chicken that is battered and fried and then tossed in a sticky sweet sauce that is made with soy sauce, brown sugar, fresh ginger and garlic. The Sesame flavor comes into play with the toasted sesame oil and sesame seeds.
This is perfect served over white rice with a side of steamed broccoli.
The original recipe that we have used in the past, called for deep frying the chicken in several inches of canola oil, but honestly this recipe is just as delicious (if not more), when the chicken is pan fried in a couple of tablespoons of olive oil. Way easier and a lot less clean up with less calories – Winning!
This looks like quite a bit of ingredients, but really a lot of them are pantry/staple ingredients you would already have on hand. Not pictured is the olive oil you will need to pan fry the chicken.
You will need eggs, cup corn starch, all-purpose flour, chicken thighs, olive oil, salt, pepper, green onions, chicken broth, soy sauce, brown sugar, sesame seeds, rice wine vinegar, toasted sesame oil, ginger, garlic, and chile garlic sauce
Combine all sauce ingredients in a medium saucepan, whisk and set aside. Place eggs, salt and pepper in a bowl and lightly beat. Place flour, 1/2 cup corn starch, salt and pepper in a shallow dish and whisk.
Dip each chicken piece into egg mixture and then flour mixture. Repeat until all chicken pieces have been coated. Set aside.
Preheat a skillet. Add olive oil and pan fry chicken on medium until nicely golden brown.
While chicken is cooking, cook the sauce on low for 3 to 4 minutes. The sauce will thicken rather quickly, so continue to whisk. Remove from heat once sauce begins to thicken.
In a bowl, add chicken and sauce. Toss chicken until all pieces are covered. Garnish with sesame seeds and green onions.
Serve over white rice and enjoy!
Ingredients
- For chicken:
- 2 eggs beaten
- 1/2 cup corn starch
- 1/2 cup all-purpose flour
- 1 1/2 pounds chicken thighs (boneless and skinless) cut into bite size pieces
- 2 tablespoons olive oil
- salt and pepper to taste
- green onions to garnish
- Sauce:
- 1 cup low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons ginger grated
- 4 garlic cloves minced
- 1 tsp chile garlic sauce (add more if you want a spicier sauce)
- 1 tablespoon corn starch
- 2 teaspoons sesame seeds to garnish
Instructions
- Combine all sauce ingredients in a medium saucepan, whisk and set aside.
- Place eggs, salt and pepper in a bowl and lightly beat. Place flour, 1/2 cup corn starch, salt and pepper in a shallow dish and whisk.
- Dip each chicken piece into egg mixture and then flour mixture. Repeat until all chicken pieces have been coated. Set aside.
- Preheat a skillet. Add olive oil and pan fry chicken until nicely golden brown.
- While chicken is cooking, cook the sauce on low for 3 to 4 minutes. The sauce will thicken rather quickly, so continue to whisk. Remove from heat once sauce begins to thicken.
- In a bowl, add chicken and sauce. Toss chicken until all pieces are covered. Garnish with sesame seeds and green onions.
- Serve over white rice and enjoy!
Nutrition FactsServings: 4Amount per serving Calories675% Daily Value*Total Fat 26.8g34%Saturated Fat 6.4g32%Cholesterol 255mg85%Sodium 1331mg58%Total Carbohydrate 50.9g18%Dietary Fiber 2.1g8%Total Sugars 12.7g Protein 55.5g Vitamin D 8mcg39%Calcium 135mg10%Iron 6mg32%Potassium 647mg14%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.Recipe analyzed by 
