Go Back
Crispy Sesame Chicken For Busy Weeknights With Glossy Sauce And Sesame Seeds

Crispy Sesame Chicken for Busy Weeknights

Crispy Sesame Chicken for Busy Weeknights pairs tender skillet-cooked chicken with a glossy honey-soy sauce and toasted sesame seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Chinese American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/4 pounds boneless skinless chicken breasts 1-inch pieces
  • 1 large egg white lightly beaten
  • 1/3 cup cornstarch for coating
  • 1/2 teaspoon kosher salt for seasoning
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons avocado oil divided
Sesame Sauce
  • 1/4 cup water for sauce
  • 3 tablespoons honey for sweetness
  • 2 tablespoons low-sodium soy sauce for sauce
  • 1 tablespoon rice vinegar unseasoned
  • 2 teaspoons toasted sesame oil for sauce
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons cornstarch for thickening
  • 1/4 teaspoon red pepper flakes optional
Finish
  • 1 tablespoon sesame seeds toasted
  • 2 green onions thinly sliced

Equipment

  • large skillet
  • 2 Mixing Bowls
  • whisk
  • tongs
  • Wire Rack

Method
 

Chicken
  1. Pat the chicken dry with paper towels. Toss it with the lightly beaten egg white until evenly coated.
  2. Mix 1/3 cup cornstarch, salt, and black pepper in a shallow bowl. Add the chicken and toss until no wet spots remain.
  3. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Shake excess coating from half the chicken and arrange it in one layer.
  4. Cook for 4 to 5 minutes, turning as the bottoms brown, until crisp and 165°F inside. Transfer to a wire rack, then repeat with the remaining oil and chicken.
Sesame Sauce
  1. Whisk the water, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, 2 teaspoons cornstarch, and red pepper flakes.
  2. Wipe loose browned crumbs from the skillet and reduce the heat to medium. Pour in the sauce and bring it to a gentle simmer.
  3. Cook for 1 to 2 minutes, stirring, until the sauce looks glossy and leaves a clear trail across the skillet.
  4. Return the chicken to the skillet and toss for 30 to 60 seconds. Remove from the heat and finish with sesame seeds and green onions.

Notes

Refrigerate leftovers for up to 3 days and reheat them in a lightly oiled skillet for the best texture. The sauce can be mixed 3 days ahead. Chicken thighs may replace the breasts, but freezing the finished dish will soften the cornstarch coating.