published Mar 18, 2022, updated Jul 17, 2024 There are two things that make sesame chicken worth that late-night fast food run: the crispy texture, and the sweet and spicy flavor. And this sesame chicken recipe gets both just right! The sauce is very simple, but it does the job. The honey helps it really cling to and moisten the crust, dueling with the spicy flavors of the crunchy sesame coating. And with the use of egg whites and rice flour for coating, that coating gets delightfully crispy — even without oil. Sesame chicken recipe is easily paired with quick, simple sides like steamed or fried rice and broccoli. I’ll also serve it with some spicy Chinese chili crisp from time to time. Give it a try if you’re a fan of heat! With recipes like this, and my cashew and orange chicken recipes, I hardly ever get Chinese takeout chicken dishes anymore!
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Baking Sheet – Line with aluminum foil, rather than parchment paper, for better heat retention and baking on the bottom of the sesame chicken.
Storing and Reheating
Baked poultry can be refrigerated and reheated for up to 4 days. The best way to reheat this dish is to return it to the oven and heat at 375 degrees F until warmed through. This will bring some of that crunch back!
Boneless Chicken Thighs – The moist, dark meat of chicken thighs is my go-to for baking. Egg White – Coating the meat in egg whites helps the coating stick to the meat and also helps it get nice and crispy. So even though this is baked sesame chicken, it’s so crunchy it may as well have been fried! Soy Sauce – Simple yet effective, soy sauce acts as a brief marinade. Rice Flour – This flour yields a crispier crust than all-purpose when baked. Sesame Seeds – For crunch and flavor — and it’s where the “sesame” comes in in this sesame chicken recipe. Chinese Five Spice – Even though it’s called “five” spice, you’ll rarely find two blends with exactly the same ingredients. It’s instead named for the five culinary flavors: sweet, sour, bitter, salty, and umami. All are present in this blend! White Pepper – White pepper powder, or bai hu jiao fen, is made with ground white peppercorns. It tastes smoother yet hotter than black pepper, and its flavor is more assertive. Sauce – This simple, zesty sauce is made with honey, lemon juice, soy sauce, and oyster sauce — which you can substitute with hoisin or fish sauce if necessary.
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