Can I make sesame chicken without frying?

You absolutely can! If you’re looking for a lighter version, pan-fry the chicken or air-fry it instead of deep-frying. It won’t be as crispy, but you’ll still get that great flavor.

What can I substitute for honey?

If you’re not into honey, you can substitute it with maple syrup or even agave nectar. Both work great and still give that delicious sweetness!

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and have more flavor, making them an excellent choice for this dish.

Can I make Sesame Chicken ahead of time?

Yes, you can prepare the chicken and the sauce separately, then store them in the fridge. When ready to serve, reheat and toss the chicken in the sauce. Chef's Tip: For the crispiest experience, it's best to fry the chicken fresh. If you must prepare ahead, store the fried chicken and sauce separately and combine them just before serving.

What can I serve with Sesame Chicken?

Sesame Chicken pairs well with steamed white or brown rice, noodles, stir-fried vegetables, or even a fresh salad. Chef's Tip: For an extra kick, serve it over fried rice or alongside stir-fried broccoli to balance the sweetness of the sauce.

Is Sesame Chicken healthy?

While traditional Sesame Chicken is fried, you can make a healthier version by baking the chicken or using a lighter sauce with less sugar. Chef's Tip: To cut down on calories, try air-frying the chicken instead of deep-frying. It gives you that crispy texture with less oil.

Can I freeze Sesame Chicken?

Yes, Sesame Chicken freezes well. Store the cooked chicken and sauce in an airtight container for up to 3 months. Reheat it in the oven or on the stovetop. Chef's Tip: When reheating, add a splash of water or broth to the sauce to restore its original consistency.

What can I substitute for Sesame Oil?

If you don’t have sesame oil, you can use olive oil, though it will change the flavor slightly. You can also use peanut oil for a more nutty flavor. Chef's Tip: For a more authentic taste, try using toasted sesame oil. It has a richer, nuttier flavor that elevates the dish.

Can I make Sesame Chicken spicier?

Absolutely! Add a tablespoon of chili paste or Sriracha to the sauce for a spicy kick. Chef's Tip: For a smoky heat, toss in some dried red chili flakes or chili oil. It adds depth and a subtle smokiness to the sauce.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and have more flavor, making them an excellent choice for this dish. Chef's Tip: If using thighs, consider deboning and removing the skin for a leaner option.

How do I prevent the chicken from getting soggy?

To prevent the chicken from getting soggy, ensure the oil is hot enough before frying. The oil temperature should be around 350°F (175°C). If the oil is too cool, the chicken will become soggy, and if it’s too hot, it will burn. Chef's Tip: Use a deep-frying thermometer to maintain consistent oil temperature. Frying in batches also helps keep the oil temperature steady.

Can I make Sesame Chicken without frying?

You can pan-fry the chicken or air-fry it instead of deep-frying. It won’t be as crispy, but you’ll still get that great flavor. Chef's Tip: For a healthier alternative, bake the chicken at 400°F (200°C) for 20-25 minutes, turning halfway through. This method reduces oil usage while still achieving a satisfying texture.

How do I thicken the sauce?

If you prefer a thicker sauce, allow it to cook a little longer with the chicken until it reaches your desired consistency. Remember that it will also thicken further as it cools. Chef's Tip: For a quicker thickening, mix a small amount of cornstarch with cold water to create a slurry, then slowly add it to the sauce while stirring. This method thickens the sauce without altering its flavor.

Best Crispy Sesame Chicken Recipe for Dinner

Ingredients

Scale

Chicken

600g chicken thigh, cut into bite-sized cubes
2 tsp chicken powder
2 tsp soy sauce
2 cloves garlic, minced
1 tsp ginger, minced
A pinch of white pepper
1 tbsp cooking wine
1 tbsp sesame oil
1/4 tsp salt
1 tbsp cornstarch
1 litre vegetable or canola oil (for frying)

Batter

1 cup self-raising flour
½ cup cornflour
1 cup + 2 tbsp water

Sauce

4 Garlic cloves, minced
1 tbsp Soy sauce
1 tbsp sesame oil
3 tbsp sesame seeds
1 tbsp oyster sauce
1/2 tsp chicken powder
2 tbsp brown sugar

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Instructions

In a bowl, mix chicken thigh cubes with chicken powder, minced ginger, soy sauce, garlic, white pepper, cooking wine, sesame oil, and salt. Let it marinate for 30 minutes. Add cornstarch to coat the chicken just before frying.
Combine self-raising flour, cornflour, and water in a bowl. Stir until smooth and free of lumps.
Heat 1 litre of vegetable or canola oil in a wok over medium-high heat. Dip the marinated chicken pieces into the batter, ensuring they’re fully coated. Fry the chicken in batches for 5–7 minutes until golden and crispy. Remove and drain on paper towels.
Clean the wok and heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and sauté until fragrant. Stir in soy sauce, sesame oil, sesame seeds, oyster sauce, chicken powder, and brown sugar. Mix well and let the sauce simmer for 1–2 minutes.
Add the fried chicken to the wok and toss it in the sesame sauce until each piece is evenly coated.
Transfer the sesame chicken to a serving plate. Garnish with extra sesame seeds if desired. Serve hot with steamed rice or noodles.

Author: Vincent Yeow Lim