Sesame Chicken and Pancakes at Judy's Kitchen

Pro tips

• Toast sesame seeds separately before adding to the sauce for deeper, nutty flavor.
• Keep pancake batter slightly lumpy—overmixing develops gluten and creates tough pancakes.
• Cook chicken to 165°F internal temperature and let rest 3–5 minutes to retain moisture.
• Use medium heat for pancakes to ensure the interior cooks through before the exterior burns.

Substitutions

• Soy sauce → tamari (gluten-free option, use equal amount)
• White sesame seeds → black sesame seeds (stronger flavor, purely aesthetic if mixed)
• All-purpose flour → cake flour in pancakes (yields slightly softer crumb, reduce liquid by 2 tablespoons per cup)

Storage & make-ahead

Store cooked chicken in an airtight container for up to 3 days; reheat in a skillet on low heat. Pancakes freeze well for up to 2 weeks; thaw and warm in a toaster oven.

Equipment

video guide

Can I make the sesame chicken ahead of time?

Yes. Cook the chicken fully, store in an airtight container in the refrigerator for up to 3 days, and reheat gently in a skillet or oven before serving with the sesame sauce.

What makes Judy's pancakes different?

The recipe balances thickness and tenderness while achieving a golden exterior. The exact technique is demonstrated in the video guide.

Can I use chicken thighs instead of breasts?

Yes. Thighs stay more moist and require slightly longer cooking time. Ensure they reach 165°F internal temperature.

Should I marinate the chicken before cooking?

Marinating is optional. A 30-minute soak in soy sauce, ginger, and garlic deepens flavor, but the recipe works without it.