Making ultra-flavorful restaurant-style crispy sesame chicken without a ton of sugar or deep frying. You can’t miss this dish! {Gluten Free Adaptable}
You typically see two types of sesame chicken recipes. The first type replicates the takeout-style crispy sesame chicken but requires you to deep fry the chicken. The second type uses a simple stir fry approach, but doesn’t give you that crunchy surface. This recipe provides a better solution, so you can create the perfect crunchy, crispy chicken without deep frying.
Why this recipe
Now here is the trick to creating crispy chicken with a crunchy coating that is like the takeout you’d get from Chinese restaurants, without making a mess.
- The killer coating for extra crispy chicken.
Simply use the formula: oil + salt + egg + cornstarch
Not only does it season the chicken and make it flavorful, but it also yields an extra crispy exterior, even after you coat it with sauce.
- You can use any cut of chicken you like.
Although I always prefer chicken thighs, you can use chicken breast and create awesome results, as well.
- How to make crispy chicken with less oil.
The answer is by pan-frying, which requires just 3 to 4 tablespoons of oil to coat your skillet. Simply cook the chicken one side at a time until golden brown, and transfer it to a plate for a minute to cool. Taste a piece of chicken. You’ll be surprised at the juicy and flavorful interior and super crunchy coating.
- Extra flavorful sauce with less sugar.
This recipe uses cooking wine, Chinkiang vinegar, and plenty of fresh herbs to create an extra fragrant sauce that is rich and delicious. Many recipes out there use half a cup (or a whole cup!) of sugar. This one uses just a quarter cup, but I guarantee the results will be amazing.
Ready to make some killer sesame chicken at home? Happy cooking and I hope you enjoy the dish as much as I do!
More Chinese takeout recipes
- Chinese Beef and Broccoli (One Pan Take-Out)
- Sweet and Sour Chicken (Without Deep-Frying)
- Chinese Orange Chicken (Crispy Chicken without Deep Frying)
- General Tso Tofu (Crispy Tofu without Deep Frying)
- Real-Deal Beef Chow Fun
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
![Crispy Sesame Chicken (without Deep Frying)](https://omnivorescookbook.com/wp-content/uploads/2018/01/1712_Crispy-Sesame-Chicken_550-200x200.jpg)
Crispy Sesame Chicken (without Deep Frying)
Ingredients
- 1 lbs (450 g) chicken thighs , cut to bite-size chunks
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1 egg , beaten
- 1/2 cup cornstarch
Sauce
- 1/2 cup chicken stock
- 2 tablespoons Shaoxing wine (or dry sherry for gluten-free)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons Chinkiang vinegar (or rice vinegar for gluten-free)
- 4 tablespoons sugar
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon sesame seeds , toasted
Cook
- 1/4 to 1/3 cup vegetable oil
- 2 cloves garlic , minced
- 2 green onions , sliced
Instructions
- Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
- Combine all the sauce ingredients in a small bowl and set aside.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic and green onion. Stir fry a few seconds to release the aroma.
- Stir the sauce again to thoroughly dissolve the cornstarch. Add to the pan and cook until thickened.
- Add the chicken back into the pan and stir to mix well.
- Transfer to a plate and serve hot over steamed rice.
First class recipe. My wife loved it. A few comments. I added less sugar, but it needed more rice vinegar. When serving, I should have kept the crispy chicken separate and warmed and served aside from the sauce. I made the mistake of serving the crispy chicken in the sauce and it was slightly soggy. Nevertheless 10 out of 10