Sesame Chicken Recipe

Name: Sesame Chicken
Ingredients: 2 teaspoons cornstarch; 2 tablespoons rice wine; 1 tablespoon lemon juice; 1 tablespoon soy sauce; 1 dash hot pepper sauce; 1 tablespoon grated fresh ginger; 1 clove crushed garlic; 1 pound skinless, boneless chicken breast halves, cut into bite size pieces; 2 tablespoons sesame seeds; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; 4 ounces fresh mushrooms, quartered; 1 green bell pepper, sliced; 4 green onions, sliced diagonally into 1/2 inch pieces

Chicken Stir-Fry with Sesame Seeds

This savory chicken stir-fry is packed with fresh flavors and a delightful glaze. Perfect for a quick and delicious meal, its made with tender chicken, mushrooms, bell peppers, and a rich marinade. A sprinkle of toasted sesame seeds adds a crunchy finish!

Ingredients (for 4 servings)

2 teaspoons cornstarch
2 tablespoons rice wine
1 tablespoon lemon juice
1 tablespoon soy sauce
1 dash hot pepper sauce
1 tablespoon grated fresh ginger
1 clove crushed garlic
1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces fresh mushrooms, quartered
1 green bell pepper, sliced
4 green onions, sliced diagonally into 1/2 inch pieces

Directions

Make the marinade: In a nonporous dish or bowl, mix the cornstarch with rice wine. Stir in lemon juice, soy sauce, hot pepper sauce, grated ginger, and crushed garlic. Add the chicken pieces and mix well to coat. Cover the dish and refrigerate for 3 to 4 hours to marinate.
Toast the sesame seeds: In a wok or large skillet, add the sesame seeds. Dry-fry over medium heat, shaking the wok occasionally, until the seeds turn golden brown. Remove from heat and set aside.
Heat the oils: In the same wok or skillet, add sesame oil and vegetable oil. Heat over medium-low heat until warm.
Stir-fry the chicken: Drain the chicken, reserving the marinade. Add the chicken pieces to the wok in small batches and stir-fry until browned, about 3 to 4 minutes per batch. Remove the cooked chicken with a slotted spoon and set aside.
Stir-fry the vegetables: In the same wok, add the mushrooms and green bell pepper. Stir-fry for 2 to 3 minutes until they begin to soften. Add the green onions and stir-fry for another minute.
Combine chicken and vegetables: Return the browned chicken to the wok along with the reserved marinade. Stir-fry everything together over medium-high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze and heated through.
Finish and serve: Sprinkle the toasted sesame seeds over the top of the stir-fry. Serve immediately, and enjoy your flavorful dish!

Nutrition Facts (per serving)

Calories: 279
Total Fat: 14g (18% DV)
Saturated Fat: 2g (11% DV)
Cholesterol: 66mg (22% DV)
Sodium: 312mg (14% DV)
Total Carbohydrates: 7g (3% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 2g
Protein: 29g (58% DV)
Vitamin C: 31mg (34% DV)
Calcium: 74mg (6% DV)
Iron: 2mg (12% DV)
Potassium: 518mg (11% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sesame chicken is a popular dish in Chinese cuisine, widely adored for its combination of tender chicken pieces, savory sauce, and crunchy toasted sesame seeds. The dish is known for its rich flavor profile, which balances sweet, savory, and tangy notes. But where did this dish originate, and how did it become a favorite in Chinese restaurants worldwide? Let's explore its history, regional variations, and unique characteristics.

History of Sesame Chicken

While sesame chicken is often associated with Chinese cuisine, the dish itself is believed to be an Americanized version of traditional Chinese cooking. The roots of sesame chicken can be traced back to the Cantonese style of cooking, which emphasizes stir-frying and the use of soy sauce, sesame oil, and ginger. However, the sweet, sticky glaze commonly seen in sesame chicken today was likely introduced in the United States, where Chinese food was adapted to cater to local tastes. It gained widespread popularity in the 1980s and 1990s, especially in Chinese-American restaurants, and remains a beloved choice on many menus today.

Regional Features and Variations

In its traditional form, sesame chicken is a dish that belongs to the Cantonese culinary tradition of southern China. This region is known for its balanced, light, and fresh approach to cooking, with an emphasis on stir-frying and the use of delicate sauces. While the version served in Chinese-American restaurants differs from its origins, it still incorporates key Cantonese elements like sesame oil, soy sauce, and ginger. Some variations of sesame chicken add vegetables like bell peppers, mushrooms, or broccoli to the dish, while others might use a more intense or spicy sauce.

How Sesame Chicken Differs from Similar Dishes

Sesame chicken is often compared to other popular dishes like General Tso's chicken or orange chicken, but it stands apart with its unique combination of sesame seeds and sweet, savory sauce. Unlike General Tso's chicken, which is more tangy and spicy, sesame chicken has a sweeter profile, often flavored with honey or brown sugar. The glaze in sesame chicken is thicker and stickier compared to other similar dishes, and it features the signature crunch of toasted sesame seeds, which are absent in other dishes like orange chicken or kung pao chicken.

Where is Sesame Chicken Usually Served?

Sesame chicken is commonly found in Chinese-American restaurants and is a staple of takeout menus across the United States. It is typically served with steamed rice or fried rice, but it can also be enjoyed alongside stir-fried vegetables or noodles. The dish is often chosen for family-style meals or as part of a multi-course dinner. You can also find variations of sesame chicken in food courts, fast-casual eateries, and home kitchens, where it has become a favorite for quick, satisfying meals.

Interesting Facts About Sesame Chicken

Here are a few interesting facts that you may not know about sesame chicken:

Despite its widespread popularity, sesame chicken is not commonly found in China itself, especially in traditional Chinese cooking. It is largely an invention of Chinese immigrants in the United States.
Sesame seeds, the star ingredient of the dish, are known for their health benefits. They are a good source of essential fatty acids, protein, and minerals like calcium and magnesium.
In addition to the classic chicken version, sesame seeds are also used in vegetarian dishes, such as sesame tofu or sesame-coated vegetables, for a healthier alternative.
Sesame chicken has been adapted into a variety of regional variations. In some parts of the U.S., it may be served with a spicier, more robust sauce, while in others, it might be paired with different vegetables like carrots or snap peas.

Sesame chicken is more than just a mealit's a cultural fusion that has transcended its origins and become a global favorite. Whether you're enjoying it at a local Chinese restaurant or cooking it at home, this dish continues to delight taste buds everywhere with its irresistible flavor and satisfying crunch.

FAQ about Sesame Chicken Recipe

Leftover sesame chicken should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or a stovetop. If using the stovetop, reheat it gently over medium heat to avoid overcooking the chicken.

Yes, sesame chicken can be frozen. Store it in an airtight container or freezer bag for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat thoroughly on the stovetop or in the microwave.

Yes, if you find the dish too salty, you can reduce the amount of soy sauce or use a low-sodium soy sauce. Some users also suggest adding a bit of brown sugar or honey to balance the flavors.

If you don't have green bell pepper or mushrooms, you can substitute with other vegetables like broccoli, zucchini, carrots, or snap peas. Just make sure to stir-fry them until they are tender but still crisp.

If you want to add more heat, you can increase the amount of hot pepper sauce in the marinade or add fresh chili peppers while stir-frying the vegetables.

For the best flavor, marinating the chicken for 3-4 hours is recommended. However, if you're short on time, marinating for at least 30 minutes will still provide decent results.

Sesame oil provides a distinct flavor, but if you don't have it, you can substitute it with vegetable oil or another neutral oil. However, the dish may lack the signature taste that sesame oil imparts.

If you don't have rice wine, you can substitute it with dry sherry or white wine. Alternatively, a splash of rice vinegar mixed with a little sugar can work in a pinch, though the flavor may be slightly different.

For a crispier coating, you can coat the chicken in cornstarch and egg before frying it. This helps create a crunchier texture that holds up better against the sauce.

Yes, if you prefer more sauce, feel free to double the marinade and sauce ingredients. Just be mindful of the additional cooking time to allow the sauce to thicken and coat the chicken properly.

Comments

Allrecipes Member

10/06/2025 01:52:54 PM

Though the cook might feel this will destroy the recipe: To get that wonderful crisp bredding that goes soggy after 10 min in a thick, rich, gooey sauce shake the chicken in plastic bag with a mixture 1 egg to 5-6 tsp (<~1/4 cup) cornstarch. Fry in oil at ~350 til chicken is cooked. Doing this after the marinade will preserve that flavor; so one could find a different outter sauce to give the dish more heterogeneity or complexity if one were so inclined. Different tastes is what keeps a dish from being boring.

naples34102

03/30/2013 06:56:26 PM

Not a bad dish at all, just kind of average and forgettable. I will give it that it calls for just good, fresh ingredients, so you're doing yourself a favor by choosing and eating this dish, particularly if you can avoid the rice you'd expect to accompany it. For extra color I used a medley of sweet mini peppers and, because I had them to use, a mix of exotic mushrooms. This needed a boost of something, not the least of which was just salt (or more soy sauce) to heighten flavors, and after I added it, it DID help. In all fairness, I do admit to skipping the ginger because I don't care for it, but I don't think you can make or break this dish on that basis alone. What I like most about this is that there's just no guilt or remorse after eating it.

NB Roy

07/11/2017 09:43:19 PM

I made it as written. Too salty. I would use low sodium soya in the future. I'd also use a bit of brown sugar in the marinade or dry sherry instead of rice wine. I'd not add the corn starch to the marinade. I'd add it when mixing all ingredients together in 1 TBSP of water.

Snow likes to cook

01/11/2008 12:26:43 PM

I didn't have time to marinade. I also used what veggies I had on hand which was a frozen bag of broccoli carrots and cauliflower. I doubled the sauce and a sauted strips of onions as well. Was very delish and the kids enjoyed it too.

kshell

04/11/2013 09:44:40 AM

My husband and I really enjoyed this. My two young girls weren't crazy about it but still ate it. I left out the hot pepper sauce and didn't have rice wine so I substituted red wine vinegar. Will definitely make this again.

just_jam

01/20/2015 06:40:08 PM

i wanted to like this more.. but when even bf says ehh just add some salt or more soy sauce.. then it really says something to me.. i ended up marinating the combo of chicken breast and pork for about a day.. it still fell short on flavor.. there wasn't hardly any reserve marinade to add back into the wok.. i ended up deglazing with some cooking rice wine and soy sauce, then cooked the bell pepper (combo of red and green) and the mushrooms in it.. bf says, "we just season to taste" so i'll leave it at that

MAGGIEOK2

08/10/2012 12:18:52 AM

Pretty good. Not anything like what I get at the resturants, but had a good flavor. I used canned diced green chilies instead of bell pepper, added more garlic and ginger, used red wine vinegar instead of rice wine, and added more soy sauce. I think the recipe would be much better if the marinade was doubled. Definantly adding to rotation! Thanks! Oh, and DO NOT use oil to toast the seeds. If you don't feel comfortable with dry frying the seeds, buy pre-toasted sesame seeds.

JenJen777

04/17/2007 06:42:35 AM

This recipe was excellent and very easy to cook> My husband said it was restaurant quaility & had great flavor. I marinated the chicken overnight and we put honey in it & it was even better! Even my picky 4-year-old loved it & asked for seconds. Thanks for a great recipe - I'm definitely making this again.

jamie

10/11/2010 07:54:44 AM

JAMIE This was a very good recipe. But needed to add 1tbl. spoon of sesame oil & 1 tbl spoon of vegetable oil with 1 1/2 tbl. spoon's of minced garlic. Turned out great. This is a keeper.

AsianLover

02/22/2014 07:17:40 AM

I believe this recipe might have too many sour things in it as it came out very sour when I made it. If I tried it again I might not add all the lemon juice or wine and maybe add a bit of sugar. Color wise it was also very uniform. Perhaps add some red bell peppers like in the picture.

gwenbudd

08/30/2006 10:22:50 AM

This recipe was wonderful! I would suggest doubling the marinade so that there is a little more sauce. I didn't have rice wine so I used white coooking wine and it turned out great. I added green peppers, red peppers, and baby corn and served it over rice. I also added more salt to the recipe.

Heather Roberts

05/11/2021 10:08:03 PM

Made it tonight — everyone loved it!

Peggianne

09/28/2020 08:52:25 PM

All I could taste on this was the sesame oil used in frying in skillet. I used the correct amount too. For my taste I thought it needed a little bit of sweetness to it. But it looks pretty good.

Carin Kveton

03/21/2020 06:25:34 PM

Easy to make. Would make again!

Patsy

08/11/2019 08:20:09 PM

Really tasty,

WRKAVANAUGH

03/21/2019 04:56:05 PM

122/14/22- everyone liked it. Doubled recipe, needs more sauce next time.

Tizzard

05/18/2017 10:11:33 PM

It was good but not enough sauce. Maybe I used too much chicken. Next time I will double the sauce recipe.

love2cook

04/21/2017 01:47:07 AM

I didn't have corn starch so I used whole wheat flour instead so maybe it wasn't a good substitute but the chicken had no flavor. The recipe is deleted off my favorites!

Kristina Lynn Campbell

04/09/2017 06:25:55 AM

I made this for the first time for my Mother's Birthday! She and the "unexpected" guest loved it! They took most of it home. =) Mom wants me to cook it again and WITHOUT changing the recipe!

Helenoc

03/21/2017 11:56:09 PM

I followed recipe as is except I used the sherry as I did not have Rice wine. We loved it. This is definitely a recipe I will use again.

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