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Sesame Chicken – Tyler Florence’s Ultimate Comfort Food

The aroma of sesame chicken instantly transports me back to late nights in culinary school. Burnt out after hours of perfecting sauces, a group of us would often escape to a tiny, unassuming Chinese takeout place down the street. It wasn’t fancy, but their sesame chicken was pure, unadulterated comfort. Crispy, sweet, and savory all at once, it was the perfect antidote to a stressful day, a reminder that even the simplest things, done well, could bring immense joy. Recreating that experience at home, elevating it with fresh ingredients and techniques learned over years of cooking, is a truly satisfying culinary journey.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Dietary Type: Not Gluten-Free

Ingredients

For the Marinade/Batter:

1 ½ pounds boneless, skinless chicken breasts (about 3)
6 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
4 tablespoons all-purpose flour
4 tablespoons cornstarch
4 tablespoons water
1 teaspoon baking powder

For the Sauce:

3 tablespoons toasted sesame oil
1 teaspoon minced ginger
1 clove minced garlic
1 teaspoon chili paste (such as Sambal Oelek)
2 cups low-sodium chicken broth
¼ cup cornstarch
2 tablespoons sherry vinegar
½ cup sugar
2 tablespoons soy sauce
Peanut oil, for deep-frying
Salt, to taste

For Garnish:

3 tablespoons toasted sesame seeds
2-3 tablespoons finely chopped scallions
5-6 cilantro sprigs

Equipment Needed

Large mixing bowl
Saucepan
Heavy-bottomed pot or deep-fryer
Wire mesh strainer
Paper towels
Whisk

Instructions

Begin by washing the chicken under cold running water. Pat it dry with paper towels and trim off any excess fat.
Cut the chicken into 1-inch cubes and place them in a large mixing bowl.
Add the marinade ingredients to the bowl: soy sauce, sesame oil, and salt. Stir well to combine and ensure all the chicken pieces are coated. Allow the chicken to marinate while you prepare the sauce. This marinating time allows the flavors to penetrate the chicken, resulting in a more flavorful dish. Even 15 minutes makes a difference!
Now, prepare the sauce. In a saucepan, add the toasted sesame oil and set it over low heat.
Add the minced ginger and garlic to the sesame oil and fry gently until fragrant, approximately 2 to 3 minutes. Be careful not to burn the garlic; low and slow is key here to extract the most flavor without bitterness.
In a separate mixing bowl, combine the remaining sauce ingredients: chicken broth, cornstarch, sherry vinegar, sugar, and soy sauce. Stir well to dissolve the cornstarch completely. This prevents lumps in your sauce.
Gently pour the sauce mixture into the saucepan with the fried ginger and garlic. Stir constantly as you pour, as the cornstarch will thicken up quickly. This is crucial to avoid a lumpy sauce.
Keep the sauce warm over low heat while you fry the chicken. Stir occasionally to prevent it from sticking to the bottom of the pan.
In a heavy-bottomed pot or deep-fryer, heat enough peanut oil to come halfway up the sides of the pot to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. If you don’t have a thermometer, drop a small piece of bread into the oil; it should turn golden brown in about 30 seconds.
While the oil is heating, prepare the chicken for frying. Add the flour, cornstarch, water and baking powder to the marinated chicken. Stir well to ensure each piece is evenly coated.
Fry the chicken in small batches until golden and crispy, about 5 to 6 minutes per batch. Overcrowding the pot will lower the oil temperature and result in soggy chicken.
Remove the fried chicken using a wire mesh strainer and drain on paper towels to remove excess oil.
Season the chicken with a little salt to taste immediately after removing it from the oil. Salt adheres best when the chicken is still hot.
To serve, arrange the fried chicken on a platter and drizzle generously with the prepared sauce.
Sprinkle with a generous amount of toasted sesame seeds and garnish with finely chopped scallions and cilantro sprigs. The garnishes not only add visual appeal but also contribute to the overall flavor profile.

Expert Tips & Tricks

Double Fry for Extra Crispy Chicken: For ultimate crispiness, fry the chicken once at 325°F (160°C) for about 4 minutes, then remove and let it rest for a few minutes. Increase the oil temperature to 375°F (190°C) and fry again for another 2-3 minutes until golden brown.
Make-Ahead Sauce: The sauce can be made a day in advance and stored in the refrigerator. Simply reheat it before serving.
Toasting Sesame Seeds: Toast sesame seeds in a dry pan over medium heat for a few minutes until golden and fragrant. Watch them carefully as they burn easily. Alternatively, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes.
Spice it Up: Add more chili paste or a pinch of red pepper flakes to the sauce for extra heat.

Serving & Storage Suggestions

Serve immediately after frying for the best texture. Sesame chicken is traditionally served with steamed rice or noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the chicken will lose some of its crispness. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Reheating in a skillet can also help to restore some of the crispiness.

Freezing is not recommended, as the texture of the chicken will suffer significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	5g	25%
Cholesterol	70mg	23%
Sodium	2500mg	104%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	25g	–
Protein	30g	60%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour and soy sauce with gluten-free alternatives such as tapioca starch and tamari.
Vegetarian: Use firm tofu or tempeh instead of chicken. Press the tofu to remove excess water before marinating and frying.
Healthier Option: Bake the chicken instead of deep-frying. Toss the marinated chicken with breadcrumbs (panko works well) and bake on a baking sheet at 400°F (200°C) for 20-25 minutes, or until cooked through and golden brown.
Honey Sesame Chicken: Replace half of the sugar in the sauce with honey for a richer, more complex flavor.

FAQs (Frequently Asked Questions):

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used. They tend to be more flavorful and stay more moist during frying. Be sure to trim any excess fat before cutting into cubes.

Q: What is Sambal Oelek?
A: Sambal Oelek is a chili paste made from ground chilies, vinegar, salt, and a small amount of preservative. It adds a spicy and slightly tangy flavor to the sauce. If you can’t find it, you can substitute with another chili paste or sriracha, adjusting the amount to your desired level of spice.

Q: Can I make this ahead of time?
A: The sauce can be made ahead of time and stored in the refrigerator. The chicken is best served immediately after frying to maintain its crispiness. You can marinate the chicken ahead of time.

Q: What if my sauce is too thick?
A: If the sauce becomes too thick, add a little chicken broth or water to thin it out to your desired consistency.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature.

Final Thoughts

This sesame chicken recipe is a delicious and satisfying meal that brings a touch of Asian-inspired flavor to your kitchen. Don’t be intimidated by the multiple steps; each one is simple and straightforward, resulting in a dish that’s well worth the effort. I encourage you to try this recipe, experiment with the variations, and adjust the flavors to your personal preference. Serve it alongside your favorite sides, perhaps some steamed broccoli or a refreshing cucumber salad, and enjoy the comforting warmth and savory goodness that sesame chicken brings to the table. And please, share your feedback – I always love to hear how it turns out!

Sesame Chicken – Tyler Florence Recipe