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Food & Drink


Easy Sesame Chicken is simple enough that you’ll want to throw away those take-away menus. The tasty sauce requires only a handful of ingredients and can be kept in the fridge for a long time (keep an extra ginger in your freezer). It’s just in case you need sesame chicken, like today. And this fake sesame chicken take-out can also be used to make your daily meal preparation!

It’s been nearly five years since I posted my first recipe for Easy Sesame Chicken, and I decided it was time to give it an appearance. I’ve gained a lot of knowledge since 2013, which is why I made some tweaks to the classic recipe to make it more delicious. First, I increased the amount of sauce as the reviews almost all agreed it needed a smokier taste. Then, I adjusted the flavors of the spice. The ingredients are the same but a bit more balanced. Also, I cut down the amount of cornstarch used in the sauce to ensure that the consistency of the sauce is more smooth and doesn’t swell up in the same way. I hope you like the new sauce as much as I do!


This recipe was written to help those who aren’t a fan of deep-frying like I do. This recipe requires a small amount of oil to cook the chicken. Because of of this, you won’t get crispy edges as with a deep fry. However, the cost is worth it to me. There’s no oil left to dispose of or cooking oil smell saturating your home, and no spilling oil trying to cause harm to you. This is why it’s worth giving up crisp edges.


I’ve used thighs from chicken since they’re inexpensive and soft, making this dish the perfect ingredient. It’s possible to cut chicken breast into smaller pieces if you want, but it will not have the same texture as thighs. If you choose to use meat, ensure that you cut it into smaller pieces because the eggwash won’t adhere to large parts of the chicken parts. TO SERVE WITH SESAME CHICKEN

I like pairing the flavor of my Easy Sesame Chicken with jasmine rice and some steaming broccoli. It’s a highly satisfying, simple, delicious recipe that can be stored for meals you can prepare! It goes well with crunchy Cabbage Salad, Sesame Cucumber Salad, Easy Egg Drop Soup, and Savory Coconut Rice.



One large egg ($0.23)

2 Tbsp cornstarch ($0.06)

1 pinch each of salt or pepper ($0.05)

1 lb of boneless, skinless and skinless chicken thighs ($3.23)

2 Tbsp of cooking oil ($0.08)


1/4 cup soy sauce ($0.24)

2 Tbsp of water ($0.00)

1 Tbsp toasted sesame oil ($0.33)

Three tablespoons brown sugar ($0.12)

1 Tbsp rice vinegar ($0.12)

1 tsp fresh ginger grated ($0.10)

Two cloves of garlic, minced ($0.16)

1 Tbsp sesame seeds ($0.8)

1/2 Tbsp cornstarch ($0.02)

For Serving

4 cups cooked jasmine rice ($0.70)

Two whole, green onions ($0.22)


The first step is to prepare the sauce. Make a tiny bowl mix with the water, soy sauce ses,ame oil bro,wn sugar, fresh ginger, rice vinegar, chopped garlic, cornstarch,, and sesame seeds. (Grate the ginger using the small hole of a cheese grater). Place your sauce on one side.

In a large bowl, mix in the egg with two tablespoons of cornstarch and some pepper and salt. Remove any fat left from the thighs of the chicken and then cut them into smaller 1-inch pieces. Mix the chicken with the mixture of cornstarch and eggs.

Pour the cooking oil into an enormous skillet and cook it on a medium flame. Make sure the skillet is scorching. After that, swirl the skillet around to ensure the oil is coated over every surface. Pour the batter-coated chicken, spreading it in a single layer on the entire surface of the skillet.

Let the chicken pieces simmer, in peace, until golden brown at the bottom. Then, carefully flip over the chicken, breaking chunks into smaller pieces as you flip them. Continue cooking the chicken until it is golden brown on the other side. The chicken should be stirred as little as you can to prevent cracking up the egg-coated coating off its surface.

When the chicken is cooked to perfection to golden brown and crispy on both sides pour the sauce over the top. Mix the chicken around to coat it in the sauce. When the sauce is brought to a boil, the sauce will start to get thicker. Continue stirring the chicken into the sauce until it’s thickened before turning off the flame.

Serve the chicken on rice on a bed and sprinkle the green onions over the top.

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Joseph M. Kay

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