With frozen chicken and a delicious sauce you can have this Sesame Chicken Recipe in no time. With a quick takeout hack it tastes just as good as your favorite restaurant version.
I’m a lover of all things chicken, I don’t really care what it is or what it’s in it is just one of those foods that I find delicious. Especially this Sesame Chicken Recipe.
We have been making this super easy recipe for the longest time. We have switched it up over the years to make it more fast fix and time friendly for our family and they can’t get enough.
With a little bit of sweet and a little bit of heat it has the perfect balance of flavors for a takeout dish that we love. It is not overpowering in either and the flavors balance out perfectly.
If you are a mom on the go, or in a hurry to get dinner done. This Sesame Chicken recipes calls for minimal ingredients and just 30 minutes, you can’t get much better than that.
This is on our monthly menu rotation and we don’t plan on taking it off anytime soon. The whole family loves it and you can make a whole meal centered around this dish.
Some of my other favorite takeout foods we have on our site include: Chicken Lettuce Wraps, KFC Bowls and Crunchwrap Supreme!
WHY THIS RECIPE WORKS:
- Starting with a box of popcorn chicken, this is super easy to get started.
- With a little sweet and a little heat it not overpowering.
- You can easily double this recipe to serve more people.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Light brown sugar
Rice wine vinegar
Low sodium soy sauce
Sesame oil
Cooked popcorn chicken
Water
Cornstarch
Vegetable oil
Green onions, thinly sliced
Garlic
Chili paste
Sesame seeds for garnish
HOW TO MAKE A SESAME CHICKEN RECIPE, STEP BY STEP:
- f you are using frozen popcorn chicken, cook this per the directions on the back of the packaging first.
- In a small bowl, add the brown sugar and the rice wine vinegar, stir to combine. Place it in the microwave at 15-second intervals, stirring in between until the sugar is melted. You know it’s ready when the liquid is see-through.
- Add the soy sauce and sesame oil, stir to combine.
- In a small bowl stir together the water and cornstarch, set aside.
- Place a large skillet over medium-high heat, once hot add the vegetable oil. Add the white part of the scallions, garlic, and chili paste to the oil and fry it until fragrant, stirring constantly for 30 seconds.
- Add the sauce and stir it around.
- Once it starts to bubble, add the cornstarch mixture and stir it in.
- Once the sauce has thickened, 30 seconds, add the cooked chicken and toss to combine.
- Garnish with the green part scallions and sesame seeds, serve immediately.
WHAT IS SESAME CHICKEN?
If you have ever been to a Chinese restaurant or a food stand in the US or other countries, Sesame Chicken is one of a variety of recipes that they always have on the menu.
It is crispy, usually battered and fried chicken that is coated and a sweet but spicy sauce. Usually it is coated in an egg, flour mixture we took a shortcut and used popcorn chicken.
DO I HAVE TO USE POPCORN CHICKEN?
No, but we find this super convenient and fast for our family. you can dice up 1 pound of chicken breast or chicken thighs into 1-inch cubes. Toss the chicken with ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 tablespoon cornstarch.
Cook the chicken in ½ inch of vegetable oil in a large skillet over medium heat until just cooked through (internal temperature 165°F). Drain on a paper-towel-lined plate and then proceed with the sauce directions.
WHAT IS GOOD TO SERVE WITH SESAME CHICKEN?
This is great as a meal on its own served over rice, but if you want some other options to serve some ideas include:
There is so much more that you can serve with this, but these are a few that we make all the time with this Sesame Chicken Recipe.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will last for up to 3-4 days.
This can also be frozen, place in a freezer container and it will last in the freezer for up to 3 months.
To defrost, let sit in the refrigerator overnight, you can reheat this in the microwave.
TIPS AND TRICKS:
- Popcorn chicken is quick and convenient and gives us the texture that we are going for, but regular chicken can be used – see my tips above.
- The sauce is a great blend of sweet and a little bit of spice, it really complements the dish nicely.
- You can use white or black sesame seeds if you’d like.
- Serve this as-is over a bed of rice or with any of your favorite sides, see some of my ideas above.
- This recipe can easily be doubled to serve more people.
- This can be frozen, see my tips above on how to do that.
Looking for that super easy but tasty takeout dish that is ready in 30 minutes? Then you have to make my Sesame Chicken Recipe, you will love how easy it is.
If you like this recipe you might also like:
If you’ve tried this SESAME CHICKEN RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Sesame Chicken Recipe
Ingredients
For the sauce:
- ¼ cup light brown sugar packed
- 2 tablespoons rice wine vinegar
- 1/4 cup low sodium soy sauce
- 1 teaspoon sesame oil
For assembly:
- 1 pound cooked popcorn chicken
- 1 tablespoon water
- ½ tablespoon cornstarch
- 1 tablespoon vegetable oil
- 4 scallions thinly sliced, white part and green part separated
- 2 cloves garlic minced
- 2 teaspoons chili paste
- sesame seeds for garnish
Instructions
- If you are using frozen popcorn chicken, cook this per the directions on the back of the packaging first.
- In a small bowl, add the brown sugar and the rice wine vinegar, stir to combine. Place it in the microwave at 15-second intervals, stirring in between until the sugar is melted. You know it’s ready when the liquid is see-through.
- Add the soy sauce and sesame oil, stir to combine.
- In a small bowl stir together the water and cornstarch, set aside.
- Place a large skillet over medium-high heat. Add the vegetable oil once hot. Add the white part of the scallions, garlic, and chili paste to the oil and fry it until fragrant, stirring constantly for 30 seconds.
- Add the sauce and stir it around.
- Once it starts to bubble, add the cornstarch mixture and stir it in.
- Once the sauce has thickened, 30 seconds, add the cooked chicken and toss to combine.
- Garnish with the green part scallions and sesame seeds, serve immediately.
Notes
- Popcorn chicken is quick and convenient and gives us the texture that we are going for, but regular chicken can be used - see my tips above.
- The sauce is a great blend of sweet and a little bit of spice, it really complements the dish nicely.
- You can use white or black sesame seeds if you'd like.
- Serve this as-is over a bed of rice or with any of your favorite sides, see some of my ideas above.
- This recipe can easily be doubled to serve more people.
- This can be frozen, see my tips above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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