Sesame Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein for the dish.

Soy sauce: Adds a salty, umami flavor to both the marinade and the sauce.

Sesame oil: Provides a rich, nutty flavor essential for the dish.

Cornstarch: Used to marinate the chicken and thicken the sauce.

Vegetable oil: Used for frying the chicken pieces.

Rice vinegar: Adds a mild acidity to balance the sweetness.

Honey: Provides sweetness to the sauce.

Sesame seeds: Used for garnish, adding a slight crunch and visual appeal.

Green onions: Chopped and used for garnish, adding a fresh, mild onion flavor.

When marinating the chicken, make sure to evenly coat each piece with the soy sauce, sesame oil, and cornstarch. This ensures that every bite is flavorful and helps the chicken achieve a nice, crispy texture when cooked. Additionally, when adding the cornstarch mixture to the sauce, stir continuously to prevent any lumps from forming, resulting in a smooth and glossy finish.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture to chicken breast, making it a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil has a different flavor profile but can provide a similar richness in the dish.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free alternative with a slightly sweeter taste.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice vinegar.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a natural sweetener.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor and can be used as an alternative to sesame oil.

• cornstarch - Substitute with potato starch: Potato starch is another thickening agent that works similarly to cornstarch.

• sesame seeds - Substitute with chia seeds: Chia seeds can provide a similar crunch and visual appeal as sesame seeds.

• green onions - Substitute with chives: Chives have a mild onion flavor and can be used as a garnish in place of green onions.

• Allow the sesame chicken to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• If you plan to eat the sesame chicken within 3-4 days, store it in the refrigerator. Make sure the container is sealed tightly to maintain freshness.
• For longer storage, place the sesame chicken in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its storage time.
• When freezing, consider portioning the chicken into meal-sized servings. This makes it easier to thaw only what you need.
• To reheat refrigerated sesame chicken, use a microwave or stovetop. If using a microwave, cover the dish with a microwave-safe lid or wrap to retain moisture. Heat in short intervals, stirring occasionally, until warmed through.
• For stovetop reheating, add a splash of water or chicken broth to the skillet to prevent the chicken from drying out. Heat over medium-low, stirring occasionally, until hot.
• To reheat frozen sesame chicken, thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken.
• If you're in a hurry, you can reheat frozen sesame chicken directly in the microwave. Use the defrost setting first, then heat in short intervals until fully warmed.
• Always ensure the chicken reaches an internal temperature of 165°F (74°C) when reheating to ensure food safety.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of vegetable oil.
  2. Add the leftover sesame chicken to the skillet.
  3. Stir occasionally until the chicken is heated through, about 5-7 minutes.
  4. If the sauce has thickened too much, add a tablespoon of water or chicken broth to loosen it up.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sesame chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, or until the chicken is warmed through.

• Microwave Method:

  1. Place the sesame chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Check if the chicken is heated through; if not, continue to microwave in 30-second intervals.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the sesame chicken in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the chicken is heated through.
  4. This method helps retain moisture and keeps the chicken tender.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sesame chicken in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. This method can help to slightly crisp up the chicken again.

• Mixing bowl: Use this to combine the chicken, soy sauce, sesame oil, and cornstarch for marination.

• Skillet: This is essential for cooking the chicken and later simmering the sauce.

• Spatula: Handy for stirring the chicken and sauce in the skillet.

• Measuring spoons: Accurate measurements of soy sauce, sesame oil, cornstarch, rice vinegar, and honey are crucial for the recipe.

• Knife: Needed for chopping the green onions for garnish.

• Cutting board: Provides a safe surface for cutting the chicken and green onions.

• Small bowl: Useful for mixing the cornstarch with water before adding it to the sauce.

• Tongs: Helps in turning and removing the chicken from the skillet.

• Serving dish: For presenting the finished sesame chicken garnished with sesame seeds and green onions.

Marinate in advance: Prepare the chicken and marinate it the night before to save time on busy days.

Use pre-cut chicken: Buy pre-cut chicken breast to skip the cutting step and speed up the process.

Pre-mix sauce: Combine soy sauce, rice vinegar, honey, and sesame oil ahead of time and store in the fridge.

Cook in batches: If doubling the recipe, cook the chicken in batches to ensure even cooking and save time.

Use a non-stick skillet: A non-stick skillet heats up faster and requires less oil, making the cooking process quicker.