Sesame Chicken
Sesame Chicken combines crispy pan-fried chicken pieces with a rich homemade sesame sauce made from soy, brown sugar, and garlic. It's a quick weeknight dinner that rivals takeout and comes together in under 30 minutes.
Sesame Chicken combines crispy pan-fried chicken pieces with a rich homemade sesame sauce made from soy, brown sugar, and garlic. It's a quick weeknight dinner that rivals takeout and comes together in under 30 minutes.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl, season the bite-sized chicken pieces with garlic powder, black pepper, and salt.
Add cornstarch to the bowl and toss until the chicken is evenly coated.
Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken and cook, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, combine chicken broth, soy sauce, brown sugar, minced garlic, ketchup, apple cider vinegar, and toasted sesame oil. Bring the mixture to a simmer.
In a small bowl, whisk together 1 tbsp of cornstarch and 2 tbsp of water to create a slurry. Pour the slurry into the simmering sauce.
Continue to simmer, stirring constantly, until the sauce has thickened.
Return the cooked chicken to the skillet and toss to coat thoroughly in the thickened sesame sauce.
Garnish with sesame seeds and sliced green onions. Serve immediately with rice and steamed vegetables.
Store cooked chicken and sauce separately in airtight containers for up to 3 days; reheat sauce on the stovetop and toss with chicken to restore crispness.
Yes. Thighs will take 2–3 minutes longer to cook through and offer more flavor and juiciness. Ensure pieces reach 165°F internally.
Pat chicken dry before coating, use cornstarch (not flour alone), and don't overcrowd the pan. Fry in batches if needed over medium-high heat.
Yes. Mix soy sauce, brown sugar, chicken broth, and garlic up to 2 days ahead. Store in the fridge and reheat gently before tossing with chicken.
Use tamari or gluten-free soy sauce in place of regular soy sauce. All other ingredients are naturally gluten-free.
Store chicken and sauce separately in airtight containers for up to 3 days. Reheat sauce gently on the stovetop and toss with chicken just before serving to maintain crispness.
