Craving that irresistible takeout flavor but want something fresher, healthier, and homemade? Look no further than this Caramelized Sesame Chicken recipe! Tender, golden-brown chicken is coated in a rich, sticky caramelized sesame sauce that’s both sweet and savory. It pairs perfectly with a bowl of fluffy steamed rice and your favorite veggie sides for a complete and satisfying meal.
What I love most about this recipe is how effortlessly it comes together. In just about 30 minutes, you’ll have a dish that tastes like it came straight from a restaurant kitchen but is made with simple, wholesome ingredients. Sprinkle some toasted sesame seeds and fresh green onions on top for a beautiful finish, and if you’re a fan of spice, a quick drizzle of sriracha will take it to the next level!
Perfect for busy weeknights, this recipe serves four people, but you can easily double it if you’re feeding a crowd or planning for leftovers. Get ready to impress your family and friends with this flavor-packed dish homemade sesame chicken has never been this easy or delicious!
Caramelized Sesame Chicken
Ingredients
For the Chicken:
- 1 ½ lbs chicken thighs, cut into cubes
- 1 egg, whisked
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 3 tablespoons frying oil (canola or vegetable)
- 1 teaspoon sesame seeds (optional, for garnish)
For the Caramelized Sesame Sauce:
- ⅓ cup brown sugar
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon oyster sauce (see notes for substitutions)
- 1 ½ teaspoons sesame oil
- 1 teaspoon sriracha
- 2 garlic cloves, minced
- 1 teaspoon sesame seeds
Instructions
1In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, oyster sauce, sesame oil, sriracha, minced garlic, and sesame seeds. Place the saucepan over low heat and let it simmer for about 8–10 minutes. Stir occasionally until the sauce thickens slightly and becomes fragrant. Remove from heat and set aside.
2Place the cubed chicken into a large mixing bowl. Add the all-purpose flour and cornstarch, tossing the chicken until fully coated. Next, pour the whisked egg over the chicken and mix again to coat evenly.
3Heat the frying oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Let them cook undisturbed for a few minutes until the bottoms turn golden.
4Gently flip the chicken pieces and break apart any that are sticking together. Allow the chicken to cook for another 5–7 minutes, or until the pieces are golden and fully cooked (165°F internal temperature).
5Drain any excess oil from the skillet, then pour the prepared caramelized sesame sauce over the chicken. Toss everything together until the chicken is evenly coated and glossy.
6Serve the caramelized sesame chicken over steamed rice. For an extra finishing touch, sprinkle with sesame seeds and chopped green onions. Add a drizzle of sriracha if you like a bit of heat!
Notes
Oyster Sauce: If you don’t have oyster sauce on hand, feel free to omit it. You can also substitute it with vegetarian oyster sauce or a small splash of soy sauce for added depth of flavor.
Make it Spicier: Adjust the sriracha amount to your preference for a spicier kick.
Serving Suggestion: Pair this chicken with steamed broccoli, snap peas, or your favorite veggie sides for a complete meal.
