Simple Sesame Chicken

Simple Sesame Chicken is a brilliant recipe that is packed with flavours and texture. Served as a main dish with a bowl of rice and cilantro/coriander for a satisfying meal. I also like to add a little paprika to the chicken coating for an extra depth and warmth but its optional.

The sauce is gorgeous and incredibly easy. Nothing complicated about putting the ingredients in a bowl and stirring. However it changes the entire dish and the sesame oil brings out an amazing flavour and aroma. The sauce naturally thickens whilst heating up and is perfect for binding the rice. I found the how to cook rice recipe very helpful and an essential partner to Simple Sesame Chicken.

Simple Sesame Chicken

This recipe is one of my favourite chicken recipes. Incredibly easy to prepare and beautiful to eat. Serve with a chilled white wine for a perfect dish.

4.88 from 116 votes

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Course: Main Dish

Cuisine: Asian, Chinese, Thai

Keyword: Chicken, Eggs, Nuts, Sesame, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 People

Calories: 384kcal

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Ingredients

 

MetricImperial

Chicken and Coating

• 1 lbs chicken thighs skinless/boneless
• 1 large egg free range
• 2 tbsp corn starch
• 1/2 tsp paprika optional
• 2 tbsp vegetable oil

Sauce

• 1 tbsp toasted sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp sesame seeds
• ½ tbsp honey
• 2 tbsp water
• 3 tbsp dark brown sugar
• 2 fl.oz dark soy sauce
• 3 cloves garlic peel/mince
• ½ inch ginger peel/mince
• ½ tbsp corn starch
• 1/2 bunch coriander chop

Instructions

• In a mixing bowl, add the sauce ingredients and stir well to combine.
  1 tbsp toasted sesame oil, 1 tbsp rice wine vinegar, 1 tbsp sesame seeds, ½ tbsp honey, 2 tbsp water, 3 tbsp dark brown sugar, 2 fl.oz dark soy sauce, 3 cloves garlic, ½ inch ginger, ½ tbsp corn starch
• In a larger mixing bowl add the cornstarch, egg and season with a pinch of salt and pepper and stir. If you are adding paprika then add at this step.
  1 large egg, 2 tbsp corn starch, 1/2 tsp paprika
• Cut the thighs into thirds (about 1 inch) and remove any fat/tendon.
  1 lbs chicken thighs
• Add the chicken to the egg and corn starch mixture and toss to thoroughly cover.
• Place a deep pan over a medium heat and add the vegetable oil and wait until really hot.
  2 tbsp vegetable oil
• Add the chicken pieces to the pan making sure to have a single layer only. You may need to cook in batches.
• Leave the chicken to cook until the side in contact with the pan has turned golden brown. Turn the chicken over and cook the other side until it too is golden brown. Be careful when rotating as you don’t want to tear the coating.
• When the chicken is cooked fully and the coating in lovely and golden brown, add the sauce made in step 1 all over.
• Gently toss the chicken to coat all over and stir while the sauce thickens.
• Transfer the chicken to the bed of rice and pour the remaining sauce over each dish. Sprinkle with coriander
  1/2 bunch coriander

Nutrition

Calories: 384kcal | Carbohydrates: 20g | Protein: 21g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 128mg | Potassium: 300mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg