Stop going out for your Chinese sesame chicken: this recipe is easy to make, healthier than takeout, and takes only a few minutes to prepare: the oven will do the rest! I love making this Chinese sesame chicken recipe on the weekend in double portion. That way I can eat it for dinner that day and have leftovers the next day. I just change the rice to noodles, or steamed veggies and have 2 delicious meals.
Equipment needed to cook this Chinese sesame chicken
There are some things that make cooking easier 😉
Here are some of the equipment you’ll need to make this yummy Chinese sesame chicken recipe:
- good Kitchen knife is important. I love this one 😉
- cutting board, or cutting mat. These are thick, flexible, and come in different colors for different needs (meat, fish, veggies, etc)
- wok to fry the chicken
- kitchen utensils
- rice cooker – we have and LOVE this one. It has tons of great review on Amazon too!
- nice set of bowls to serve it in (these Asian bowls look nice).
- chopsticks: you can get some bamboo ones or go for some really nice stainless steel chopsticks 😉
Chinese Sesame Chicken Recipe
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Chinese Sesame Chicken With Rice
- 4 pieces chicken breasts boneless, skinless
- 1 pinch salt and pepper to taste
- 1 1/2 cup cornstarch
- 3 eggs beaten
- 1/4 cup canola oil
- 1 cup granulated sugar
- 4 tbsp ketchup
- 1/4 cup apple cider vinegar
- 1 tbsp soy sauce low sodium
- 1 tsp garlic powder
- Preheat oven to 325 degrees.
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
- Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder. Pour over chicken and bake for 1 hour.
Variations for Chinese sesame chicken
I love changing things up often. Here are variations I used for this yummy recipe
- use chicken thighs (I actually like it better this way, but we alternate versions becasue my husband likes the original )
- replace the garlic powder with real garlic: it will take it up a notch. this is perfect if you make the recipe on the weekend when you have more time. For a weekday dinner, I just use the powder
- instead of rice, eat it with noodles, roasted veggies, and you can even try mashed potatoes 😛
- ditch the vinegar for yet another variation
- try sesame oil instead of canola oil
If you come up with any other variations you love, please come back and share.