Sesame Chicken Recipe
Crispy popcorn chicken tossed in a glossy sesame-soy glaze with a hint of ginger and chili. Fast, weeknight-friendly, and impossible to stop eating.
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Servings:
Ingredients
Sticky Sesame Sauce
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon rice vinegar additional, for balance
- 2 tablespoons chicken broth cold, for slurry
- 2 teaspoons cornstarch
- 1/2 teaspoon finely grated orange zest
- 1 1/2 teaspoons toasted sesame oil
Chicken & Aromatics
- 1 pound cooked popcorn chicken frozen or refrigerated
- 2 teaspoons neutral oil such as canola or avocado
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 1 1/2 teaspoons chili paste such as sambal oelek
- 3 green onions, thinly sliced whites and greens separated
- 1–2 teaspoons toasted sesame seeds for garnish, optional
Instructions
Preparation Steps
- Heat the popcorn chicken according to package directions until very crisp (oven or air fryer both work). Keep it hot on a sheet pan while you make the sauce.
- In a small bowl, whisk together the soy sauce, brown sugar, 1 tablespoon plus 1 teaspoon rice vinegar, and orange zest until the sugar looks mostly dissolved. In a separate cup, stir the cornstarch into the cold chicken broth until smooth.
- Place a large skillet over medium heat and add the neutral oil. When shimmering, add the green onion whites, garlic, ginger, and chili paste. Cook, stirring, until fragrant and lightly sizzling, 45–60 seconds; do not brown.
- Pour in the soy mixture and bring to a gentle simmer over medium-low heat. Let it bubble for 2 minutes, scraping the pan so the aromatics mingle evenly with the sauce.
- Whisk the slurry again and stream it into the skillet while stirring constantly. Simmer until the sauce is glossy and thick enough to coat a spoon, 45–60 seconds. Turn off the heat and stir in the sesame oil for a fresh, nutty finish.
- Add the hot popcorn chicken to the skillet and toss quickly to coat without lingering on the heat (this keeps it crisp). Scatter over the green onion tops and sesame seeds. Serve at once with steamed rice.
Notes
Tip: If the sauce gets too thick as it stands, whisk in 1–2 tablespoons hot water or broth to loosen. For extra crunch, toss the chicken with only two-thirds of the sauce and drizzle the rest at the table.
Leftovers keep 2 days in the fridge; rewarm in a skillet with a splash of water to re-gloss the sauce.
This recipe is an original creation inspired by classic Sesame Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.