Sesame Chicken


Oh how I love sesame chicken, let me count the ways. It makes me feel like a little kid again everytime I eat it. It’s not very spicy, it’s a little sweet, and there’s those little sauce drenched chicken nuggets. What could be better? Oh yeah, don’t forget all that broccoli! Adding the broccoli makes me feel better about the nutrition of this dish when I am eating it and serving it to my family.

For this recipe, I used boneless, skinless thighs, but you can substitute breasts if you like.

recipe photo

Yield: Serves 4

Sesame Chicken

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For the Chicken

2 lbs boneless skinless breasts or thighs, cut in bite size pieces
6 tablespoons soy sauce
2 tablespoons sesame seed oil
1 cup or more cornstarch (for breading)
oil for deep frying (several cups)

For the Sauce

2 cups chicken stock
1/4 cup corn starch
1/4 cup water
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 cloves garlic, grated
1 teaspoon ginger, grated
1 tablespoon Sriracha
3 tablespoons sesame seed oil

Sesame seeds to garnish
Steamed broccoli
Cooked white rice


Combine chopped chicken, soy sauce and sesame seed oil in a large bowl. Let marinate for 2 - 3 hours covered in the refrigerator.

2. Dissolve cornstarch in chicken broth first, then combine all other ingredients for the sauce in a small sauce pan.Bring to a boil and reduce to a simmer.

3. Cook rice and steam broccoli.

4. Preheat oil for frying chicken to 350 degrees. Add cornstarch to chopped chicken and toss to coat. Drop each piece of chicken, on e at a time into hot oil. Fry in batches until golden and drain on paper towels.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  28 Responses to “Sesame Chicken”

  1. AmyRuth — April 21, 2011 @ 7:13 pm

    What a wonderfully simple and healthy meal to serve your family. Thanks for the a refreshing choice.

  2. Blog is the New Black — April 21, 2011 @ 8:47 pm

    Sesame chicken is one of my favorites. This looks spectacular!

  3. Gwenevere — April 21, 2011 @ 10:24 pm

    mmmmmmm I totally forgot about my Sesame Chicken recipe. I love the nutty flavor of Sesame seeds. if you want to feel even better about the dish rather than serve it with white rice, serve it with brown long grain or to make it SOOOOO good, serve it over whole wheat spaghetti or linguini noodles that have been tossed in sesame seed oil. I’m hungry and this is making it worse. I got to go eat dinner. 🙂

  4. eileen — April 22, 2011 @ 7:08 am

    *drools* This looks amazing. I make my husband do all the frying (I have this aversion to hot oil!) but this looks great. I’ve never heard of using cornstarch as a dredge for chicken. Is that what makes me crispy?

    • Angie — April 22, 2011 @ 8:08 am

      I always use cornstarch in any Asian frying. It gives it that special flavor.

  5. Simply Life — April 22, 2011 @ 7:16 am

    YUM! This looks great!

  6. Allison @ Novice Life — April 22, 2011 @ 8:18 am

    Yum! This looks great!!

  7. Marko — April 22, 2011 @ 8:19 am

    Looks like something my cat would eat

    • Marko — April 22, 2011 @ 8:23 am

      Having said that – great article and very informative – I didn’t realise corn starch was used for breading!

  8. merry jennifer — April 22, 2011 @ 8:19 am

    Sesame chicken is one of my favorite splurge meals from our local Chinese takeout place. Your version looks incredible. I guess it’s time I got over my fear of frying.

  9. Emily — April 22, 2011 @ 8:40 am

    Okay, I admit it, I’m a dummy. But I have two questions: When the recipe says

    “Dissolve cornstarch in chicken broth first, then combine all other ingredients for the sauce in a small sauce pan.”

    This does or does not mean that the chicken broth/cornstarch mixture is combined with the sauce ingredients?

    And, when the recipe says

    “Add cornstarch to chopped chicken and toss to coat. ”

    Does this mean you should add the broth/cornstarch mixture to the chopped chicken including the marinade, or take the chicken out of the marinade first, and throw out the marinade before adding the broth/cornstarch?


    • Angie — April 22, 2011 @ 9:36 am

      Emily –
      For the sauce, combine 1/4 cup cornstarch and chicken broth first, dissolve well. Add alll other ingredients for sauce, and put in the saucepan.
      For the chicken – Add an additional 1 cup cornstarch to chicken (after it’s marinated, I didn’t drain the marinade before breading because there was so little), and toss to coat. This way it’s breaded.

      • Angie — April 22, 2011 @ 9:37 am

        Your are NOT a dummy! LOL.

  10. eileen — April 22, 2011 @ 11:12 am

    Thanks for answering my question too! I’m so making this for dinner this weekend…

  11. fajas colombianas — April 22, 2011 @ 11:52 am

    I added oyster sauce on mine to give it a different intense flavor

    • Angie — April 22, 2011 @ 1:41 pm

      Sounds so good, will have to add it to mine next time too!

  12. foodwanderings — April 22, 2011 @ 4:34 pm

    Love the idea of a quick stir fry sesame chicken. Thanks for theinspiration for something midweek quicka nd delicious!!

  13. Alisa — April 23, 2011 @ 10:49 am

    I didn’t realize how much I missed sesame chicken until I saw this post. I love this dish! Thanks for sharing this recipe, cant wait to try this soon.

  14. Dee D. — April 23, 2011 @ 12:31 pm

    That looks so amazing! I love sesame chicken, but never made it! Thanks for sharing the recipe 🙂

  15. I love sesame chicken – Angie this looks amazing. The sauce makes it extra special 🙂

  16. Elizabeth — September 3, 2011 @ 2:35 pm

    This looks delicious, but I have a quick question. When you say “preheat oil for frying” which oil are you referring to? I’m missing something every time I look back at the ingredients list and then the instructions. There’s only mere tablespoons of oil listed in the recipe- not enough for frying, is it? I’m just a little confused reading this one, but I can’t wait to try it out!

  17. jlloyd — September 17, 2011 @ 11:24 pm

    it was a great recipe but i must say i think there was too much sesame seed oil in this one was very strong/ overpowering but other than that A++++ i have a very sensitive pallet so might just be me maybe add it a few drops at a time until desired taste

  18. Phil — December 20, 2012 @ 2:25 pm

    Love to try it but please let us know how many servings this is? 2 lbs of chicken will make 6 or 8 servings?????

  19. Jennifer — March 29, 2013 @ 8:02 pm

    My family of 6 REALLY liked this chicken recipe. They normally are picky eaters and they all like this. They even told me to make it again! Thank you!

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