Easy Sesame Chicken Recipe
This is a super easy recipe for battered crispy chicken doused in a delicious honey and garlic sesame sauce. I like to pile this chicken over top of fluffy white rice to ensure that every last drop of sauce doesn’t go to waste, it’s that good. This sesame chicken melts in your mouth. It’s sweet from the honey, salty from the soy sauce, boasting big flavor with sesame oil and lots of garlic. So easy, yet so dreamy! This chicken is perfect for a weeknight dinner served over rice, lunch with a side salad, or even with some eggs for breakfast.
Chicken breasts – Thighs will work as well. Boneless, skinless, and cut into bite-sized pieces. Flour – All-purpose. Egg White – This is for the flour to stick to the chicken better. Sesame oil – Regular or toasted sesame oil if you can find it. Garlic – The more the merrier! Rice Vinegar – To add brightness, acidity and to balance out the flavors. Honey – Granulated sugar, brown sugar, or agave can be used instead. Soy sauce – I always use low sodium. Chicken broth – Or any type of broth you have handy. Sesame seeds – Regular or toasted. Cornstarch – With a little bit of water to make a slurry to thicken the sauce.
How to make sesame chicken
Baked sesame chicken
To bake this follow these instructions:
How to serve
These pop-able bites are great on their own as an appetizer, or you can add a few simple sides to turn them into a full meal. Here are a few of my favorite sides:
Coconut Rice Instant Pot Rice Chow Mein Tofu Drunken Noodles Quinoa Salad Kale and Quinoa Salad
Leftovers
Transfer the leftover sesame chicken to an airtight container and store in the fridge for 3-4 days. Make sure the chicken has fully cooled down to room temperature otherwise it will steam itself in the container. You can toss this chicken cold into a salad straight from the fridge! Otherwise, if you’d like it warm, you can reheat in the microwave at 15-20 second intervals. You can also reheat in the oven at 450F for 5-7 minutes.
Freezing
Place the chicken bites on a parchment paper lined baking sheet. Cover with a sheet of plastic wrap and place in the freezer for 1-2 hours, or until solid. Transfer the frozen chicken to a large freezer bag or airtight container. Using this method, you can take out a few pieces at a time as you need them without having all of the pieces stick together. It will last up to 4 months frozen.
Did you love these simple chicken bites? Try these:
Bang Bang Chicken Bacon Wrapped Chicken Bites Sweet and Sour Chicken Korean Fried Chicken Baked Honey Garlic Chicken Chicken Poppers Cuban Chicharrones de Pollo Chicken Milanese Bites
