A super simple meal, this Easy Sesame Chicken is fast, filling, delicious and a great restaurant-style copycat recipe!
A DELICIOUS TAKEOUT-STYLE MEAL
I love coming up with copycat recipes of some of my favorite restaurants. This Easy Sesame Chicken gives me all the flavor of my favorite Chinese takeout but is so much simpler to make. It starts with cooked popcorn chicken and then you build from there. Pair it with some rice and you will have the perfect takeout meal in no time. So if you are like me and want to save a few dollars (or just want to try making it yourself at home) then you absolutely must make this Easy Sesame Chicken recipe.
FREQUENTLY ASKED QUESTIONS:
No. You can make it yourself. You can dice up 1 pound of chicken breast or chicken thighs into 1-inch cubes. Toss the chicken with ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 tablespoon cornstarch. Cook the chicken in ½ inch of vegetable oil in a wok or large skillet over medium heat until just cooked through (internal temperature 165°F). Drain on a paper-towel-lined plate and then proceed with the sauce directions.
We use this because the popcorn chicken already has salt added to it so we prefer a lower sodium soy sauce but that is entirely up to you.
I think the chili paste really makes this dish but you can lower the amount you use or leave it out all together. Keep in mind, this will change the flavor of this recipe.
We like to serve this over white rice or some rice noodles. You can also put it in a lettuce cup.
This can be stored in the refrigerator in an airtight container where it will last for up to 3-4 days. This can also be frozen. Place everything in a freezer bag or container and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight, you can reheat in the microwave.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- light brown sugar
- rice wine vinegar
- low sodium soy sauce
- sesame oil
- cooked popcorn chicken
- water
- cornstarch
- vegetable oil
- scallions
- garlic
- chili paste
- sesame seeds for garnish
HOW TO MAKE EASY SESAME CHICKEN:
If you are using frozen popcorn chicken, cook this per the directions on the back of the packaging first.
In a small bowl, add the brown sugar and the rice wine vinegar, stir to combine. Place it in the microwave at 15-second intervals, stirring in between until the sugar is melted. You know it’s ready when the liquid is see-through. Add the soy sauce and sesame oil, stir to combine.
In a small bowl stir together the water and cornstarch, set aside. Place a large skillet over medium-high heat. Add the vegetable oil once hot. Add the white part of the scallions, garlic, and chili paste to the oil and fry it until fragrant, stirring constantly for 30 seconds.
Add the sauce and stir it around, once it starts to bubble, add the cornstarch mixture and stir it in.
Once the sauce has thickened, 30 seconds, add the cooked chicken and toss to combine.
Garnish with the green part scallions and sesame seeds, serve immediately.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Easy Sesame Chicken
Ingredients
For the sauce:
- ¼ cup light brown sugar packed
- 2 tablespoons rice wine vinegar
- ¼ cup low sodium soy sauce
- 1 teaspoon sesame oil
For assembly:
- 1 pound cooked popcorn chicken
- 1 tablespoon water
- ½ tablespoon cornstarch
- 1 tablespoon vegetable oil
- 4 scallions thinly sliced, white part and green part separated
- 2 cloves garlic minced
- 2 teaspoons chili paste
- sesame seeds for garnish
Instructions
- f you are using frozen popcorn chicken, cook this per the directions on the back of the packaging first.
- In a small bowl, add the brown sugar and the rice wine vinegar, stir to combine. Place it in the microwave at 15-second intervals, stirring in between until the sugar is melted. You know it’s ready when the liquid is see-through. Add the soy sauce and sesame oil, stir to combine.
- In a small bowl stir together the water and cornstarch, set aside.
- Place a large skillet over medium-high heat. Add the vegetable oil once hot. Add the white part of the scallions, garlic, and chili paste to the oil and fry it until fragrant, stirring constantly for 30 seconds.
- Add the sauce and stir it around, once it starts to bubble, add the cornstarch mixture and stir it in.
- Once the sauce has thickened, 30 seconds, add the cooked chicken and toss to combine.
- Garnish with the green part scallions and sesame seeds, serve immediately.
Notes
- You can make your own breaded chicken if you'd like, see how to do that above.
- This can be frozen, see my tips above on how to do that.
- If you are not a fan of spice you can reduce your chili sauce or omit it.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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