The Best Sesame Chicken – Sweet, Savory & So Easy!
Crispy, golden, and bursting with flavor, this Baked Sesame Chicken delivers all the satisfaction of your favorite takeout—but with a healthier twist. Instead of deep-frying, the chicken is oven-baked to achieve that signature crunch while staying tender and juicy inside.
The secret lies in a perfectly balanced marinade and a fragrant sesame coating, ensuring every bite is packed with rich umami depth. Tossed in a glossy, savory-sweet sauce with hints of garlic, soy, and sesame, this dish captures the essence of classic sesame chicken with a homemade touch.
Perfect for weeknights or special gatherings, this easy-to-make recipe transforms simple ingredients into a restaurant-worthy meal. Serve it over fluffy rice or alongside crisp vegetables for a satisfying, flavor-packed dish the whole family will love.
Baked Sesame Chicken: Key Ingredients
Chicken Thighs – Juicy and tender, they soak up the marinade beautifully, ensuring rich flavor in every bite.
Sesame Paste – Adds a deep, nutty aroma that enhances the signature sesame profile of the dish.
Shaoxing Wine – A splash of this fragrant rice wine infuses the chicken with subtle complexity and depth.
Toasted Sesame Seeds – A crunchy finishing touch that intensifies the dish’s nutty essence.
Garlic – Delivers a bold, aromatic punch that balances the sauce’s sweet and savory notes.
Soy Sauce & Dark Soy Sauce – A duo that brings umami depth, with dark soy adding a rich caramelized hue.
Sesame Oil – Elevates the dish with its distinctive roasted nuttiness, tying all the flavors together.
Baked Sesame Chicken: Expert Tips, Serving Suggestions & FAQs
Recipe Tips
1. Achieving the Perfect Crispy Texture
To get that irresistible crunch without deep frying, proper preparation is key. After marinating, ensure the chicken is well coated in the flour and sesame seed mixture. Shake off excess moisture before dredging to create an even, crisp crust. Additionally, baking at high heat (475°F/250°C) and using a preheated sheet pan help mimic the effects of deep-frying. For an extra golden-brown finish, broiling on low for a few minutes enhances the texture.
2. Balancing the Sauce for Maximum Flavor
The sesame chicken sauce should be rich, glossy, and perfectly balanced between sweet, savory, and tangy. Adjust the sugar, soy sauces, and vinegar to suit your taste preferences. For a thicker, restaurant-style sauce, add the cornstarch slurry gradually, stirring constantly. If the sauce thickens too much, a splash of chicken stock can loosen it without diluting the flavor.
3. Using the Right Cut of Chicken
Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy even after baking at high temperatures. If you prefer a leaner option, chicken breast can be used, but be mindful of cooking times to avoid dryness. Cutting the chicken into uniform, bite-sized pieces ensures even cooking and better sauce absorption.
What to Serve with Baked Sesame Chicken
1. Steamed Jasmine Rice
The light, fragrant nature of jasmine rice pairs beautifully with the rich sesame sauce. Its neutral flavor allows the sweet and savory glaze to shine while soaking up all the delicious juices. For extra flavor, cook the rice with a touch of chicken broth.
2. Stir-Fried Vegetables
A simple stir-fry of bok choy, snap peas, or bell peppers provides a fresh contrast to the crispy chicken. A quick sauté with garlic, ginger, and a splash of soy sauce enhances the dish while keeping it light and vibrant.
3. Asian-Inspired Slaw
A crunchy slaw made with shredded cabbage, carrots, and a sesame-ginger dressing adds a refreshing element. The crisp texture and tangy flavors balance out the richness of the sauce, making for a satisfying contrast.
FAQ
1. Can I make this recipe ahead of time?
Yes! You can marinate the chicken for up to 24 hours in the fridge. The sauce can also be prepared in advance and stored separately, then reheated before tossing with the baked chicken.
2. What can I use instead of Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry or mirin are great substitutes. For an alcohol-free option, use chicken broth with a dash of rice vinegar.
3. Can I air-fry the chicken instead of baking?
Absolutely! Preheat the air fryer to 400°F (200°C) and cook the chicken in a single layer for about 8-10 minutes, flipping halfway through. This method delivers extra crispiness with less oil.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10 minutes to maintain crispiness, or use a stovetop on low heat with a splash of water to loosen the sauce.
Sesame Chicken
Ingredients
- For the Chicken:
- Boneless skinless chicken thighs – cut into 1-inch (3 cm) pieces
- All-purpose flour – for a light yet crisp coating
- Cornstarch – enhances crispiness and helps the coating adhere
- Sesame paste – imparts a deep nutty essence
- Shaoxing wine – enriches the chicken with subtle complexity
- Toasted sesame seeds – provide a crunchy texture and aromatic depth
- Freshly ground white pepper – adds mild heat and warmth
- Salt – enhances the overall flavor
- For the Sauce:
- Canola oil – a neutral base for sautéing
- Garlic minced – infuses the sauce with robust, aromatic flavor
- Shaoxing wine – deepens the umami profile
- Chicken stock – forms the foundation of the sauce
- Rice wine vinegar – introduces a slight tang for balance
- Soy sauce & dark soy sauce – build rich savory depth
- Sugar – brings the signature sweetness to the sauce
- Sesame oil – imparts a bold nutty finish
- Cornstarch slurry cornstarch mixed with water – thickens the sauce to a glossy consistency
- Scallions chopped – provide a fresh, vibrant garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with cornstarch, sesame paste, Shaoxing wine, and salt. Let the mixture rest for 20 minutes to absorb the flavors. Meanwhile, mix the flour, sesame seeds, and white pepper in a separate dish. Preheat the oven to 475°F (250°C).
- Prepare for Baking: Once marinated, mix the chicken again to ensure even coating. Dredge each piece in the dry flour mixture, ensuring a light, even layer. Arrange the coated chicken pieces on a parchment-lined or nonstick foil-lined baking sheet. Bake on the top rack for 8 minutes. Flip each piece, then broil on low for an additional 3 minutes until golden and crisp. Remove from the oven.
- Make the Sauce: Heat a wok or skillet over medium heat and add canola oil and minced garlic. Stir for a few seconds, then pour in the Shaoxing wine. After another few seconds, incorporate the chicken stock, rice wine vinegar, soy sauces, sugar, and sesame oil, bringing everything to a gentle simmer.
- Thicken and Combine: While stirring continuously, gradually add the cornstarch slurry to the simmering sauce. Allow it to cook for about 20 seconds, or until thick enough to coat a spoon. Add the baked chicken pieces along with the chopped scallions, tossing everything together until evenly coated in the sauce.
