Say goodbye to takeout with this easy and delicious homemade sesame chicken recipe!
Cuisine: American, Asian
Keyword: chicken, copycat
Author: Jennifer Fishkind
⅓cupsoy sauce (lite)
¾cuplight brown sugar
¼tspcrushed red pepper flakes
4boneless, skinless chicken breastsdiced into approximately 1-inch cubes
Vegetable or peanut oil for frying
1tbsptoasted sesame seeds
3green onions finely sliced
3cupscooked white rice
In a small saucepan, saute ginger and garlic paste in sesame oil for 1-2 minutes, or until fragrant.
Stir 1 ½ tablespoons of cornstarch into the ½ cup of water.
Add the remaining ingredients to the saucepan: soy sauce, rice vinegar, brown sugar, cornstarch/water mixture (slurry), and red pepper flakes.
Simmer over medium heat, whisking occasionally, until sauce thickens to a syrup consistency. (approximately 10 minutes).
Remove from heat.
Meanwhile, fill a deep stockpot/Dutch oven or frying pan with 2-3” of oil. Affix a food thermometer to the side of the pan and heat the oil to 350°F. This will take about 10 minutes to reach the desired temperature.
While the oil is heating, prepare the battered chicken. Whisk together the salt, pepper, and flour in a bowl. Pour the buttermilk into a second bowl. Working with just a few pieces of chicken at a time, dip each piece of chicken into the flour mixture to coat it. Then, dip it into the buttermilk. Finally, dip it back into the flour mixture and set it on a separate plate. Continue to prepare all of the chicken.
When the oil has reached 350°F, batch cook the chicken. Add 5-8 pieces of battered chicken to the hot oil at a time, frying for about 2 minutes and then flipping them over to cook on the other side for another 2 minutes. When the chicken is uniformly golden brown, remove it from the oil, draining the excess oil back into the pan, and placing the fried chicken onto a few paper towels to absorb any additional oil.
Continue batch cooking the chicken, ensuring that the oil maintains a fairly constant temperature of 350°F. If too much chicken is added at one time, the oil will probably cool down too quickly. If the oil becomes too hot, the chicken will burn.
When all of the chicken has finished cooking, transfer it to a large bowl. Pour the sauce over the top and toss to coat evenly.
Serve over rice immediately, with toasted sesame seeds and green onions, if desired.
Our chicken is extra crispy. You can do a skinny version by simply browning the chicken in a couple of tablespoons of olive oil and coating with the sauce (skip the batter and deep-frying).
Do not add too much chicken to cook in your oil at a time. If too much chicken is added at one time, the oil will probably cool down too quickly.
If sauce becomes too cool while the chicken is finished cooking, warm it on the stovetop for a few minutes just before tossing with the chicken.