Description
Cozy and comforting sesame chicken with a sweet, savory, and nutty glaze, perfect for weeknight dinners.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 2 tablespoons neutral oil (for baking tray)
- 3 tablespoons toasted sesame oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons sesame seeds, toasted
- 2 green onions, thinly sliced (for garnish)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment and brush lightly with oil so the chicken crisps without sticking.
- Coat the chicken pieces with a little salt and pepper. Dip each piece in beaten egg, then toss in cornstarch until evenly coated. Shake off excess and arrange on the prepared baking sheet so pieces aren’t touching.
- Bake for 18–22 minutes, turning once halfway, until the coating is golden and the chicken reaches 165°F (74°C).
- Make the sauce by whisking together sesame oil, soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan. Warm gently until it thickens slightly, about 4–6 minutes.
- Combine the baked chicken in a large bowl, pour the warm sauce over, and toss to coat evenly. Sprinkle with sesame seeds and green onions.
- Serve over steamed rice or roasted seasonal vegetables.
Notes
For a gluten-free version, swap soy sauce for tamari. Keep chicken thighs for juiciness and avoid overcrowding while baking for better browning.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian