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Better Than Takeout Sesame Chicken

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This sesame chicken has all the flavor of take-out with out all the msg.

Sesame Chicken: All the flavor and taste of take-out with out the msg

 

I don’t know about you but I love Chinese food! Like I could eat it every day 3 or 4 days a week. I remember when I was growing up and we would go grocery shopping there was a little Chinese food restaurant inside the store and it had the best sesame chicken. I would always ask when we went shopping (which was only a few times a month since we lived almost an hour away from the closest store) if we could get Chinese for dinner and usually I got my way every other time; I can be very persuasive. But what kid isn’t at 5 whining through out the entire grocery store.

Sesame Chicken: All the flavor and taste of take-out with out the msg

Since then I still have a love for Asian cuisine but my taste palate has grown. No longer am I just a sesame chicken and ham fried rice kind of girl but now I’ll even try the occasional chow mein or egg roll. Sesame chicken by far is definitely my favorite still. Being the frugal mama that I am, and trying to make healthier choices for myself and my family, going out to indulge in my love for sesame doesn’t happen very often. And I’m OK with that because I found this from Rasa Malaysia. I’ve been making this at least twice a month since Halloween and it is definitely in our top five favorite dinners. Try it for yourself today and you’ll never go back to Panda Express again!

Better Then Takeout Sesame Chicken

Sydney @ Tastefully Frugal
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 2 boneless skinless chicken breasts (cut into bite size pieces)
  • 1 cup oil
  • 2 tsp minced garlic

Batter

  • 1 egg
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1/2 cup cold water
  • 1 Tbsp canola oil
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Sauce

  • 1/2 cup honey
  • 1/2 cup water
  • 1 Tbsp ketchup
  • 1 Tbsp cornstarch
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp salt

Instructions
 

  • Combine frying batter in a large bowl and stir to combine.
  • Add chicken to batter and stir to make sure chicken is completely coated
  • In a medium bowl combine all sauce ingredients and set aside.
  • Heat oil in a large skillet over medium high heat for 3 minutes.
  • Reduce heat to medium and add chicken one piece at at time. Make sure to not have the pieces of chicken touch because they will stick together. I got between 15-20 pieces in my skillet a time.
  • Cook for 2 minutes and flip chicken over. Cook for an additional 2 minutes or until chicken is cooked through.
  • Place on a paper towel lined plate.
  • Repeat steps 5-7 with remaining chicken.
  • Take 1 Tbsp oil and combine with minced garlic in a wok over medium heat.
  • Add sauce and cook for 2 minutes.
  • Toss chicken in sauce and cook for an additional 1 minute.
  • Remove chicken to bowl or serving platter and top with sesame seeds (optional)

Notes

It's best to use long tongs to flip chicken because the oil will be very hot.
Keep children away from kitchen during cook time to avoid getting burned from oil splatter.
I usually mop my kitchen after I make these because oil does get on the floor and it can be slippery.
Adapted from Rasa Malaysia
I usually get between 60-70 bite size pieces out of this depending on the size of the chicken breast. With all of us (my husband, two year old, 18 month old and myself) having seconds, and sometimes thirds, there are still usually a few pieces leftover for a salad the next day.

Sesame Chicken: All the flavor and taste of take-out with out the msg

 

You can also make this as a freezer meal! Cook the chicken according to directions above up to the point of tossing in sauce. Store the chicken in a ziplock bag and the sauce in a seperate ziplock bag. Let chicken thaw in fridge a few hours before cooking. To thaw sauce: place sauce (still in the ziplock bag) into a bowl of hot water. In wok, saute garlic with 1 Tbsp oil for 2 minutes, add sauce and cook for 2 minutes. Toss chicken in and coat. Cook for one minute.

What is your favorite Chinese food dish?

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15 Minute Chicken & Shrimp Chow Mein: A fast, healthy(ish) alternative to Panda Express

15 Minute Chicken & Shrimp Chow Mein

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Honey Citrus Chicken Enchiladas

 

Comments

    • Sydney says

      Thanks Alicia and darn those pregnancy cravings! I’m actually kind of happy I didn’t know about this recipe when I was pregnant or I think we would have had it pretty much every night!

      Reply

  10. Bluwatergal says

    Sesame chicken is one of my favorites too, and this recipe looks great! And I love the idea of this as freezer meal ~ to go with the rice and blanched veggies that are already there 🙂 Thanks for sharing at our Something To Talk About link party and hope to see you again next week too! Bwg ~~~

    Reply

    • Sydney says

      Thanks so much! I will definitely be there!! I really do like making this as a freezer meal…especially when I made it for a family party; it was so much easier to just heat everything up.

      Reply

  12. Jane (Limeade Gal) says

    Love Chinese Cuisine! There isn’t anywhere near me to get any, so I’m always looking for recipes. This chicken looks delicious, pinning to try sometime!

    Reply

  19. Audrey says

    I usually avoid frying (because I hate the mess). But for sesame chicken I might have to make an exception. This looks AMAZING!

    Thanks for sharing on Tasty Tuesdays. Hope to see you back next week.

    Reply

    • Sydney says

      I’m with you Audrey I hate the mess frying causes this is the ONLY dish I will fry on a regular basis because it is so worth it. Thanks so much for hosting and visiting.

      Reply

  21. Kendra @ www.joyinourhome.com says

    You’re such an amazing cook, Sydney! WOW! Yes, I could eat Chinese food 5 days a week too… but love this homemade version!! Hope you’re having a great week, friend!

    Reply

    • Sydney says

      Ah thank you so much Mel! This recipe is my absolute favorite… in fact we are having it again tonight! Thanks for stopping by 🙂

      Reply

  23. Cassi says

    I’ve been getting the bourbon chicken but have also enjoyed the sesame chicken. 99% of the time I’ve ever had Chinese it’s always something with chicken.

    Reply

  26. Lou Lou Girls says

    Hello beautiful! This looks so amazing. I can’t wait to try it. Pinned and tweeted. Thank you for being a part of our party and we hope to see you on Monday at 7 pm. We can’t wait to party with you! Happy Valentines’ Day! Lou Lou Girls

    Reply

  31. Candy says

    This looks amazing! I’ve been looking for an easy recipe for homemade sesame chicken…So glad I saw your recipe at the Tasty Tuesday link up. 🙂
    I’m wondering though, do you know if there’s there a suitable sub for the rice vinegar? It’s the only ingredient I don’t have in my kitchen right now. I’d love to make this before my next grocery store run.
    ~Candy

    Reply

    • Sydney says

      Ah thank you Candy! Homemade is so much better than takeout (in my opinion) You can substitute white vinegar instead of the rice vinegar and it won’t make a big difference. I’ve used both and it gets gobbled up the same no matter which one I use 🙂 Thanks for stopping by

      Reply

  33. Jess says

    So I’m moving in. LOL I hope you have room because I’m going to snatch all your yummy tasties! 🙂

    Thanks for joining Cooking and Crafting with J & J!

    Reply

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