Sesame Chicken Recipe
Make Sesame Chicken Recipe tonight: crisp, glossy sesame chicken over rice ready in 35 minutes.
Ingredients
- 1 ½ pounds boneless skinless chicken breast (cut into small 1/2-inch cubes)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ginger powder
- 1 teaspoon arrowroot ( or cornstarch)
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoons avocado oil (divided)
- ½ teaspoon red pepper flakes
- 1 ½ tablespoons minced garlic (about 4 cloves)
- 3 cups cooked white rice
- 2 scallions (sliced)
- 1/3 cup reduced sodium soy sauce (or gluten-free tamari)
- 3 tablespoons monk fruit sweetener (coconut sugar, honey or sweetener of choice)
- 2 teaspoons tomato paste
- 2 ½ tablespoons seasoned rice vinegar
- ½ tablespoon toasted sesame oil
- 1 tablespoon sesame seeds (plus more for garnish)
- 1 teaspoon grated ginger
- 1 tablespoon arrowroot ( or cornstarch)
- ¼ cup filtered water
Instructions
Step 1: Season the Cubed Chicken
Toss the 1/2-inch chicken cubes with kosher salt, black pepper, ginger powder, and a tablespoon of toasted sesame oil right on a cutting board, laying the pieces out flat so the oil and powders can be sprinkled evenly. Use your hands to turn and pat the seasonings so every cube is lightly dusted with arrowroot (or cornstarch) for a thin dry coating — this little coating is what will make the exterior crisp when it hits the hot pan. Work briskly so the chicken stays cool and evenly coated.
Step 2: Sear the Chicken in Batches
Heat a large skillet until very hot, then add half the avocado oil and sear an even layer of the seasoned chicken until the edges caramelize and the pieces turn deep golden brown, 5–6 minutes, flipping once so both sides develop a crisp crust. Remove the first batch with a slotted spoon to a plate, add the remaining oil, and repeat with the rest of the chicken so nothing steams or overcrowds — the goal is tight, crunchy edges and juicy centers. Set all browned chicken aside, keeping it in a single shallow bowl so it rests without losing its crust.
Step 3: Mix the Sesame Sauce
Whisk together the reduced-sodium soy sauce (or tamari), monk fruit sweetener, tomato paste, seasoned rice vinegar, 1/2 tablespoon toasted sesame oil, sesame seeds, and grated ginger in a small bowl until the sugar dissolves and the tomato paste melts into the liquid, producing a slightly viscous, umami-forward sauce. Taste quickly and adjust for brightness or sweetness — this sauce will become glossy and intensified when it hits heat and the slurry is added.
Step 4: Make the Arrowroot Slurry
Combine the tablespoon of arrowroot (or cornstarch) with 1/4 cup filtered water in a small bowl, stirring to a uniform, thin milky slurry. Leave it aside at room temperature — it’s the thickening agent that will transform the sauce into a clingy, shiny glaze when added at the end.
Step 5: Build the Aromatics in the Pan
Return the empty skillet (off-screen; we only show results) to neutral readiness and add 1/2 tablespoon toasted sesame oil along with the red pepper flakes and the minced garlic, cooking just 30 seconds until the garlic becomes fragrant and lightly translucent. This step blooms the chili and garlic oils so the sauce base tastes deeper and slightly smoky; keep stirring so nothing burns and the aroma is bright.
Step 6: Start the Sauce Reduction
Pour roughly half of the prepared sesame sauce into the aromatics and stir constantly for about a minute, lifting any browned fond from the pan so the sauce darkens and concentrates. This initial reduction brings the sauce into a more cohesive, saucy state and tempers the sharpness of the raw soy and vinegar.
Step 7: Finish the Chicken with Sauce and Slurry
Return the browned chicken to the pan and toss vigorously to coat; add the remainder of the sauce and then slowly drizzle in the arrowroot slurry while stirring. Cook an additional two minutes until the sauce turns glossy, slightly thickened, and clings to each nugget — you should see a shiny lacquer, tiny suspended sesame seeds, and steam rising briefly as the glaze sets, sealing in the juiciness.
Step 8: Plate and Garnish to Serve
Spoon three cups of fluffy cooked white rice into a shallow serving bowl, pile the glossy sesame chicken over the rice so sauce trickles onto the grains, and finish with a generous sprinkle of toasted sesame seeds and thinly sliced scallions for color and bite. Serve immediately with a small extra bowl of sliced scallions nearby so diners can add more if desired.
Notes
- Pat chicken dry before seasoning to promote browning
- Use arrowroot for a glossier finish and clearer sauce
- Do not overcrowd the pan or the chicken will steam instead of sear
- Adjust sweetness with monk fruit, honey, or coconut sugar to taste
- Reheat gently in a skillet or oven to preserve crispness