Asian-style sesame chicken: Delicious weeknight stir-fry

When cooking during the week, you want something that’s quick to prepare and a bit of stir-fry is a great way to go. This Asian-style sesame chicken recipe is ready in under 20 minutes and packs a real flavour punch. This recipe is Asian-inspired and comes from immigrant chefs in the USA and Canada. There is very little preparation that goes into this recipe but you want to use a wok for the best results possible.

Asian-style sesame chicken tips

For the most succulent chicken try and use more dark meat cubes but chicken breast is also fine. Cooking in a wok needs to be done on a very high heat and so take caution when starting your cook. When dredging the chicken, try and keep on hand dry and use the other for removing from the egg wash. Being prepared is important for this dish. Make sure every element is in a bowl and ready to use because you want to keep the ingredients in the wok moving constantly. You’re also welcome to add your favourite vegetables like sliced carrots, cabbage and peppers.

Serve your sesame chicken with some egg-fried noodles or rice!

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Enjoy a fully-flavoured meal with the most succulent and tender chicken when you try this fried Asian-style sesame chicken recipe.

Last updated on 19 January 2023

Asian-style sesame chicken recipe

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Recipe by Jessica Alberts Course: MainCuisine: AsianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ingredients

• For the chicken

• 3 3 chicken breast fillets, chopped into chunks

• 2 2 eggs, lightly beaten

• ½ cup ½ corn flour

• ½ cup ½ flour

• ½ tsp ½ salt

• ½ tsp ½ pepper

• 2 tsp 2 paprika

• oil for frying

• For the sauce

• ¼ cup ¼ soy sauce

• ¼ cup ¼ rice vinegar

• ½ cup ½ honey (or brown sugar)

• 1 tbsp 1 cornstarch

• ⅓ cup ⅓ water

• 2 tsp 2 sesame oil

• 2 tbsp 2 sesame seeds

Method

• For the chicken
• Cut the chicken breasts into bite sized chunks. Get 3 bowls ready.
• Place the eggs in one shallow bowl and the corn flour in another bowl.
• In the third bowl, add the flour, salt, pepper and paprika and mix together.
• Dip the chicken in the corn flour, then dip in the egg, and finally dip it in the seasoned flour.
• Heat oil in a wok or large frying pan until very hot.
• Add the coated chicken to the frying pan and cook on a high heat for 5-6 minutes, turning once or twice until cooked.
• Remove chicken from the pan and place on kitchen towel.
• For the sauce
• Add all the sauce ingredients to the hot wok or pan, stir and simmer on a high heat for 2-3 minutes until the sauce reduces and caramelises.
• Add the fried chicken back into the frying pan together with the sauce. Cook for 1-2 minutes.
• Garnish with sesame seeds and chopped spring onion.
• Serve with steamed rice or fried rice.

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