Easy Sesame Chicken

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OriginAmerican takeout-style, weeknight

Active10 min

Total20 min

EquipmentLarge skillet, large mixing bowl

Pan heat

MED-HIGH

Oil shimmering before chicken goes in

Pull at

165°F

Chicken internal, golden all sides

Sauce simmer

1-2min

To thicken once tossed in

	1 · COAT	2 · SEAR	3 · FINISH
1 large egg	Whisk with cornstarch, salt, and pepper in a large bowl.
2 tbsp ≈ 30 mL cornstarch	Whisk in.
pinch each salt & pepper	Whisk in.
1 lb ≈ 454 g chicken thighs, boneless skinless	Cut into 1-in pieces, toss to coat evenly.	Spread in a single layer, cook undisturbed until golden underneath1
2 tbsp ≈ 30 mL cooking oil		Heat until shimmering, swirl to coat before adding the chicken.
2/3 cup ≈ 158 mL soy-ginger sesame sauce, made ahead			Re-whisk, pour over the chicken, toss2
4 cups ≈ 946 mL jasmine rice, cooked			Spoon the glazed chicken over the rice. No resting needed.
2 whole green onions, sliced			Scatter over and serve immediately.

1 · COAT

2 · SEAR

3 · FINISH

1 large egg

Whisk with cornstarch, salt, and pepper in a large bowl.

2 tbsp ≈ 30 mL cornstarch

Whisk in.

pinch each salt & pepper

Whisk in.

1 lb ≈ 454 g chicken thighs, boneless skinless

Cut into 1-in pieces, toss to coat evenly.

Spread in a single layer, cook undisturbed until golden underneath1

2 tbsp ≈ 30 mL cooking oil

Heat until shimmering, swirl to coat before adding the chicken.

2/3 cup ≈ 158 mL soy-ginger sesame sauce, made ahead

Re-whisk, pour over the chicken, toss2

4 cups ≈ 946 mL jasmine rice, cooked

Spoon the glazed chicken over the rice. No resting needed.

2 whole green onions, sliced

Scatter over and serve immediately.

chicken thighs, boneless skinless · SEAR Then flip and break into clumps until golden all sides, 165°F internal.
soy-ginger sesame sauce, made ahead · FINISH And simmer 1-2 min until it turns glossy and clings. Made ahead -- see the notes.

Protein

Produce

Dairy & Egg

Pantry & Grain

Spice & Seasoning

Liquid & Fat

Notes

Make the sauce ahead. Nine ingredients whisk into one bowl and hold 3-4 days refrigerated -- doing it the night before is what gets this to twenty minutes on a weeknight. Re-whisk before it goes in the pan; the cornstarch settles. Full recipe: Soy-Ginger Sesame Sauce.

Cube the chicken while the oil heats. Trimming and cutting thighs into 1-in pieces takes about three minutes -- do it after the pan's on, not before, and you lose no time waiting.

Don't stir too soon. Letting the chicken sit undisturbed until golden on the first side is what gives it a real sear; stirring early just steams it inside the egg coating.

Thighs over breast. Boneless skinless thighs stay juicy through a hard sear. If substituting breast, watch the pull temp closely -- it dries out faster at the same 165°F target.

Leftovers. Keeps 3-4 days refrigerated. The sauce thickens further when cold -- add a splash of water when reheating in a skillet or microwave.

Adapted Adapted from Budget Bytes -- "Easy Sesame Chicken". https://www.budgetbytes.com/easy-sesame-chicken/