It’s really simple to make Sesame Chicken and Fried Rice at home. My family loves this recipe, and lunch the next day is always good with leftovers.
You’ll need to use your biggest skillet or if you have a large wok that would be even better! This would also make an awesome griddle recipe if you have an outdoor griddle to cook on. The more you can spread out the rice the better it cooks.
Disclosure: Cooking in the Midwest participates in affiliate advertising programs. I may earn a commission when you make qualifying purchases through my website.
Prior to starting this recipe, you will need to cook some long grain white rice according to the directions on the package. You will need about 5 cups of cooked rice.
Place the rice in a container with a lid and place it in the refrigerator. I like to do this step in the morning on the day I am making this recipe, but the night before would be fine too.
Allowing the rice to sit in the refrigerator helps it not turn out “gummy” when cooked as fried rice.
Cut one pound of chicken into small cubes and season with some salt, pepper, and garlic powder.
In a large container combine cornstarch, 1 tsp each of salt, pepper, garlic powder, paprika, and chili powder. Toss chicken around in the cornstarch mixture. Shake off excess and set aside on a plate.
I love using my Better Breader Bowl for this step because it’s handy to use and cuts down on the mess. The best thing about the Breader bowl is that I can put it in the dishwasher! I just rinse it with hot water and put it on the top rack.
In a skillet over medium high heat add about 2 tbsp of oil. I used Sesame oil, but if you don’t like the strong flavor of sesame oil any kind of oil will be fine.
Add the chicken to the skillet. Cook chicken on both sides until chicken is cooked through and golden brown. Once fully cooked remove the chicken from the pan and set aside.
To make the Fried Rice, add cooked rice and frozen mixed vegetables to the skillet. Add more oil to the rice if needed. Stir well. Season with some salt, pepper, and garlic powder. Add soy sauce. I like to start with 2 tbsp of soy sauce.
Next, create a well in the middle and add 4 whisked eggs. Stir eggs around until cooked and mix the eggs with the rice mixture. Stir well and if needed spread the rice mixture between two large skillets if you really want the “fried rice”. If you have a large wok that would be ideal.
Keep cooking and stirring rice until it’s cooked to your liking. Taste and season with more salt, pepper, garlic powder, or soy sauce if needed.
Have you ever wanted that tasty sesame chicken from your favorite takeout place but didn’t want to leave the house? I know the feeling! After years of trying and tweaking different recipes, I’ve finally made my own sesame chicken that tastes just as good as the ones you can get at a restaurant. It’s surprisingly easy to make, and you probably already have all the things you need in your pantry.
What is Sesame Chicken?
Sesame chicken is a popular Asian-style dish made with chicken bites that are battered, fried until crispy, and then covered in a sesame sauce that is both sweet and savory. A sprinkle of toasted sesame seeds is often added to the end of the dish to give it its unique nutty taste and look.
While it’s commonly found in Chinese restaurants across America, making it at home allows you to control the ingredients and adjust the flavors to your preference. Plus, it’s way more satisfying to create this takeout favorite yourself!
Ingredients You’ll Need
For the Chicken:
- 1 lb boneless skinless chicken (thighs or breasts)
- 1 large egg
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil for frying
For the Sesame Sauce:
- ½ cup low-sodium soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1-2 teaspoons sesame oil (start with less and adjust to taste)
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon minced garlic
- ¼ teaspoon ground ginger
- 2-3 teaspoons sesame seeds
- ½ cup water or chicken stock
For Serving:
- Cooked rice
- Steamed vegetables (broccoli, snap peas, carrots)
Step-by-Step Instructions
Prepare the Sauce First
-
There are soy sauce, rice vinegar, sesame oil, cornstarch, brown sugar, minced garlic, ground ginger, and water or chicken stock in a small bowl. Whisk them all together with a whisk.
-
Set the sauce aside while you prepare the chicken. Having the sauce ready to go makes the cooking process much smoother.
Prepare the Chicken
-
Cut your chicken into bite-sized pieces. I personally prefer thighs as they have more flavor and stay juicier, but breasts work great too if that’s what you prefer.
-
In a medium bowl, whisk together the egg, cornstarch, salt, and pepper until smooth.
-
Add the chicken pieces to this mixture and stir well to ensure each piece is thoroughly coated. This batter will give your chicken that signature crispy texture.
Cook the Chicken
-
Heat olive oil or vegetable oil in a large skillet over medium-high heat.
-
Add the chicken pieces to the hot oil carefully, working in batches (don’t crowd the pan!).
-
Fry each piece until golden brown and crispy on all sides, about 4-5 minutes per batch. I usually do this in two batches to ensure each piece gets crispy.
-
As each batch finishes, transfer the chicken to a wire rack set over a baking sheet. This helps maintain the crispiness while you finish cooking.
Combine and Finish
-
Once all chicken is cooked, return the sauce mixture to the stove and bring to a simmer over medium heat.
-
Stir the sauce as it heats until it begins to thicken slightly
-
Add the fried chicken pieces to the sauce and toss gently to coat each piece evenly.
-
Sprinkle additional sesame seeds over the dish and continue to cook for another minute or two until everything is hot and the sauce has reached your desired thickness.
-
Serve immediately over rice with a side of steamed vegetables.
Tips for Perfect Sesame Chicken
-
Chicken Choice: Both thighs and breasts work well, but thighs tend to be more flavorful and less likely to dry out.
-
Oil Temperature: Make sure your oil is hot enough before adding the chicken. If it’s not hot enough, the chicken will absorb too much oil and become greasy.
-
Sauce Consistency: If your sauce becomes too thick, add a little more water or chicken stock. If it’s too thin, mix a little more cornstarch with cold water and add it to the sauce.
-
Make Ahead: You can prepare the sauce up to 5 days ahead and store it in the refrigerator. This makes weeknight cooking even faster!
-
Sesame Oil: This ingredient is potent! Start with a small amount (¾-1 teaspoon) and add more to taste. Too much can overpower the dish.
Variations to Try
Spicy Sesame Chicken
Add 2 teaspoons of sweet chili sauce or sriracha to the sauce mixture. For even more heat, include some crushed red pepper flakes.
Baked Instead of Fried
For a healthier option, arrange the coated chicken pieces on a parchment-lined baking sheet and bake at 375°F for 10-12 minutes until golden and cooked through.
Lighter Version
Skip the cornstarch coating and simply brown the chicken pieces in a small amount of oil before adding the sauce. This cuts down on calories while maintaining flavor.
Honey Sesame Chicken
Replace the brown sugar with 3 tablespoons of honey for a different sweetness profile.
Sesame Chicken Stir Fry
Add your favorite vegetables (like bell peppers, onions, or an Asian vegetable mix) and cooked noodles or rice directly to the pan with the chicken and sauce for a complete one-pan meal.
Common Questions About Sesame Chicken
Is sesame chicken the same as General Tso’s chicken?
No, though they’re similar. General Tso’s chicken is typically spicier and has a more complex flavor profile, while sesame chicken focuses on the nutty sesame flavor and tends to be sweeter.
Can I make this gluten-free?
Yes! Simply substitute the soy sauce with tamari or coconut aminos, and ensure your cornstarch is certified gluten-free.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The chicken won’t stay as crispy upon reheating, but the flavor will still be delicious.
Can I freeze sesame chicken?
You can freeze the cooked chicken and sauce separately for up to 3 months. I don’t recommend freezing them together as the texture of the chicken will suffer.
How do I reheat sesame chicken?
Reheat in a skillet over medium heat until hot throughout. You may need to add a splash of water to thin the sauce as it will thicken when chilled.
Why Make Sesame Chicken at Home?
I started making sesame chicken at home because I was tired of spending money on takeout that sometimes arrived cold or soggy. The homemade version is not only fresher and tastier, but it’s also:
- More economical: Especially if you use chicken thighs, this dish is budget-friendly.
- Healthier: You control the amount of oil, salt, and sugar.
- Customizable: Adjust the flavors to suit your preference and dietary needs.
- Impressive: This dish looks and tastes restaurant-quality, making it perfect for family dinners or when entertaining guests.
My family now requests this dish weekly, and it’s become our Thursday night tradition. The slight extra effort of battering the chicken is totally worth it for that perfect crispy texture that soaks up the delicious sesame sauce.
Final Thoughts
Making sesame seed chicken at home might seem intimidating at first, but once you try it, you’ll see how simple and rewarding it can be. The combination of crispy chicken and that sweet, tangy, nutty sauce is absolutely irresistible.
Give this recipe a try next time you’re craving Asian takeout, and I bet you’ll be making it again and again. The satisfaction of creating such a delicious dish from scratch is almost as good as the meal itself!
Tips and Frequently Asked Questions
- I used P. F. You can use any brand of sesame sauce you like, not just Chang’s!
- That way, the fried rice will be crispy and golden brown. Use a big pan, like a Wok, or split it between two skillets.
- It’s best to use sesame oil for this recipe, but you can use any oil you have on hand.
- If you don’t want “gummy” fried rice, cook your rice ahead of time and put it in the fridge for at least two hours.
- I like to cut up my chicken ahead of time so it cooks faster. It’s something I do every morning when I cook the rice and then put it all in the fridge.
- If you have an outdoor griddle, this recipe would also be great to cook on. You could cook everything at once on the griddle.
Serve Sesame Chicken Fried Rice
Once the rice is cooked to your liking, toss the cooked chicken in some of the Sesame Sauce and top the fried rice with the saucy chicken!.
Top with chopped green onions and some sesame seeds. I like serving these with some quick fried won ton strips like one of my local Chinese restaurants!.
