Easy Sesame Chicken Recipe for a Quick Family Dinner

Sesam Huehnchen Einfaches Rezept Fuer Abendessen – what could be more enticing than a dish that promises both culinary delight and effortless preparation after a long day? I am absolutely thrilled to share with you a recipe that consistently brings smiles to our dinner table: the beloved Sesame Chicken.

Imagine succulent pieces of chicken, perfectly crispy on the outside, tender on the inside, all coated in a gloriously sticky, sweet, and savory sauce, generously studded with toasted sesame seeds. This isn’t just another chicken dish; it’s a testament to the magic that happens when simple ingredients come together to create something extraordinary. While its roots are firmly planted in the vibrant tapestry of Chinese-American cuisine, a delightful fusion that has captivated palates worldwide, its appeal is truly universal.

Why People Adore This Sesame Chicken Recipe

The reason for its immense popularity is clear: it offers an irresistible balance of flavors and textures. The hint of nuttiness from the sesame, the comforting warmth of the ginger and garlic, and that perfect symphony of sweet and umami make every bite a pure pleasure. Beyond its incredible taste, this Sesam Huehnchen Einfaches Rezept Fuer Abendessen is cherished for its remarkable convenience, transforming a potentially complicated takeout favorite into a speedy, wholesome, and incredibly satisfying homemade meal. It’s the ultimate weeknight hero, ensuring a fantastic meal without the fuss, leaving you more time to savor the moment with your loved ones.

this Recipe

Ingredients:

• For the Chicken:
  • 600-700g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon soy sauce (light)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white pepper
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated (about 1 teaspoon)
• For the Crispy Coating:
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder (this is my secret for extra crispiness!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 large eggs, lightly beaten
  • Approximately 1/2 cup cold water (or as needed)
  • Vegetable oil or peanut oil, for deep frying (about 4-5 cups)
• For the Sweet & Savory Sesame Glaze:
  • 1/2 cup soy sauce (light)
  • 1/2 cup granulated sugar (you can adjust this to your sweetness preference)
  • 1/4 cup rice vinegar (unseasoned)
  • 2 tablespoons sesame oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh ginger, grated (about 2 teaspoons)
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for a little kick!)
  • 2 tablespoons cornstarch, dissolved in 3 tablespoons cold water (this is our thickening slurry)
• For Garnish and Serving:
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, thinly sliced (green parts only)
  • Cooked white rice or brown rice, for serving
  • Steamed broccoli or stir-fried vegetables, for a complete meal

Phase 1: Preparing the Chicken – Getting Started on Our Sesam Huehnchen

1. First things first, let’s get our chicken ready! I always start by taking my boneless, skinless chicken thighs or breasts and patting them thoroughly dry with paper towels. This step is crucial for achieving a crispy coating later on. Excess moisture can lead to a soggy crust, and we definitely don’t want that for our delicious Sesam Huehnchen Einfaches Rezept Fuer Abendessen. I find that using paper towels multiple times to really absorb all surface moisture makes a significant difference in the final texture of the coating.
2. Next, I carefully cut the chicken into bite-sized pieces, aiming for roughly 1-inch cubes. Uniform pieces are key here, as they ensure even cooking. If some pieces are too large, they might not cook through properly, and if they’re too small, they can overcook and become tough and dry. I personally find chicken thighs tend to stay juicier and more tender even after frying, but breasts work beautifully too if that’s your preference or what you have on hand. Just ensure the size is consistent for the best results.
3. Now it’s time to infuse our chicken with some lovely flavor. In a medium-sized bowl, I combine the cut chicken pieces with 1 tablespoon of light soy sauce, 1 teaspoon of rich sesame oil, 1/2 teaspoon of ground white pepper, 2 cloves of freshly minced garlic, and about 1 teaspoon of freshly grated ginger. The white pepper adds a subtle spice and aromatic depth that’s classic in many Asian-inspired dishes, while the ginger and garlic provide a wonderful, pungent base that really permeates the chicken. This pre-seasoning makes a big difference to the overall taste profile.
4. Using my hands, or a sturdy spatula, I toss everything together thoroughly, making sure every single piece of chicken is well coated with this flavorful marinade. I then cover the bowl with plastic wrap and let it marinate at room temperature for at least 15-20 minutes. If you have a little more time and want deeper flavor, feel free to pop it in the refrigerator for up to 30 minutes, but I usually advise against marinating for too long (e.g., several hours) as the acids in the soy sauce can start to break down the chicken’s texture, making it slightly mushy. This short, impactful marinade is perfect for developing a foundational flavor without altering the texture.

Phase 2: Crafting the Crispy Coating – The Secret to Perfect Sesame Chicken

5. While our chicken is happily marinating and absorbing all those wonderful flavors, I like to prepare the dredging station. In a wide, shallow bowl or dish – something like a pie plate works perfectly – I whisk together 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. The cornstarch and especially the baking powder are my secret weapons for an incredibly light, airy, and crispy crust that truly stands out! They react with the heat of the oil to create tiny air pockets, resulting in that desirable puffy, golden-brown finish we all crave in sesame chicken. Make sure to whisk really well to ensure even distribution of the baking powder.
6. In a second shallow bowl, I lightly beat 2 large eggs. To this, I then carefully add about 1/2 cup of very cold water and whisk again until everything is well combined and relatively smooth. This creates a thin, cohesive batter that will adhere beautifully to our chicken and then pick up plenty of the dry flour mixture in the next step. The cold water helps keep the batter light and prevents it from becoming too thick, which could result in a heavy coating.
7. Once the chicken has finished marinating, and our dredging station is perfectly set up, I prepare for the actual dredging process. It’s really best to work in small batches here to avoid crowding the bowls and to ensure each piece gets an even coating. I take about 5-7 pieces of marinated chicken at a time and first dredge them thoroughly in the dry flour mixture. I make sure every surface is covered, then I gently shake off any excess flour. We want a thin, even layer of dry coating here, not clumps.
8. Next, I carefully transfer these flour-coated chicken pieces into the egg and water batter, ensuring they are fully submerged and coated evenly. Again, I let any excess batter drip off for a few seconds before moving to the final step. This wet layer acts as a ‘glue’ for the second dry coating.
9. Finally, I return the wet chicken pieces to the dry flour mixture for a second, crucial coating. This double-dredging technique is absolutely essential for achieving that iconic, restaurant-quality crispy texture that stays crispy even after being tossed in sauce. I press the flour mixture gently onto each piece to ensure it’s well adhered, then once again, shake off any loose flour. As I finish each batch, I place the coated chicken on a wire rack set over a baking sheet. This allows for excellent air circulation around all sides of the chicken, which helps the coating to dry slightly and prevents the bottom from getting soggy while I prepare the rest. Repeat this precise process until all chicken pieces are perfectly coated.

   A Little Tip for Maximum Crispiness:

   If you have the time and patience, letting the coated chicken sit on the wire rack for about 10-15 minutes before frying allows the coating to ‘set’ and dry out slightly. This creates an even better bond between the chicken and the crust, which in turn results in an even crispier and more robust final product. It’s a small, often overlooked step that truly makes a big difference in this Sesam Huehnchen Einfaches Rezept Fuer Abendessen, enhancing that desired crunchy texture.

Phase 3: Frying the Chicken to Golden Perfection

10. Now for the exciting part – frying our beautifully coated chicken! In a large, heavy-bottomed pot or Dutch oven, I pour in about 4-5 cups of vegetable oil or peanut oil. Peanut oil is often my preference for deep frying as it has a high smoke point, meaning it can get very hot without burning, and it imparts a lovely, neutral flavor that won’t overpower the chicken. I place the pot over medium-high heat and patiently wait for the oil to reach the optimal frying temperature of 350°F (175°C). I highly recommend using a kitchen thermometer for accuracy here; it really makes a difference in achieving consistent results. If you don’t have one, you can test a small pinch of the flour coating – if it sizzles vigorously and floats to the top immediately, the oil is ready.
11. Once the oil is perfectly hot, I carefully add the coated chicken pieces to the pot, making sure not to overcrowd it. Frying in small batches is absolutely critical to success. Overcrowding the pot will drastically lower the oil temperature, leading to greasy, less crispy chicken as it will steam rather than fry. I usually fry about 8-10 pieces at a time, depending on the size of my pot, leaving plenty of space between each piece.
12. I fry the chicken for about 4-6 minutes per batch, turning them occasionally with tongs to ensure even browning. You’ll notice they become wonderfully golden brown and incredibly crispy as they cook. The coating should be firm and crunchy. To be absolutely sure they are cooked through, the internal temperature of the chicken should reach 165°F (74°C). The visual cues of golden brown and floating to the surface are usually good indicators that they’re done.
13. As each batch finishes cooking, I use a slotted spoon or a spider strainer to carefully remove the chicken from the hot oil. It’s important to lift them out gently to avoid disturbing the crispy coating. I immediately transfer the crispy pieces to a clean wire rack set over a baking sheet lined with paper towels. The wire rack allows any excess oil to drip away, which is crucial for maintaining that glorious crispiness, while the paper towels catch any drips and mess. I continue frying the remaining chicken in batches, always allowing the oil to come back up to temperature (350°F/175°C) between each batch. This ensures consistent results throughout the entire frying process.

    Maintaining Optimal Oil Temperature:

    Throughout the frying process, it’s paramount to keep a close eye on your oil temperature. If it gets too low, your chicken will absorb too much oil and become greasy rather than crispy. If it gets too high, the outside will brown too quickly and potentially burn while the inside remains uncooked. Adjust the heat as needed – lower it slightly if the oil starts to smoke or the chicken browns too fast, and increase it if it drops too low. This attention to detail is what truly makes this Sesam Huehnchen Einfaches Rezept Fuer Abendessen exceptional, yielding perfectly cooked, crispy chicken every time.

Phase 4: Whisking Up the Irresistible Sesame Glaze

14. With our crispy chicken ready and waiting, let’s create the star of the show – the sweet and savory sesame glaze! This sauce is what truly transforms the chicken. In a medium saucepan, I combine 1/2 cup of light soy sauce, 1/2 cup of granulated sugar, 1/4 cup of unseasoned rice vinegar, 2 tablespoons of rich sesame oil, and 2 tablespoons of honey (or maple syrup if you prefer – both work beautifully to add a lovely depth of sweetness and body to the sauce). The careful blend of sweet, tangy, and umami flavors is just absolutely perfect and forms the backbone of our glaze.
15. To this mixture, I generously add 2 teaspoons of freshly grated ginger and 2 cloves of freshly minced garlic. These aromatics are essential for that authentic, vibrant flavor. If you, like me, enjoy a little bit of heat to cut through the richness, now’s the ideal time to stir in 1/2 teaspoon of red pepper flakes. I whisk everything together thoroughly until the sugar begins to dissolve. It’s important to make sure the sugar is mostly dissolved before heating to prevent it from caramelizing too quickly or burning on the bottom of the pan.
16. I then place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure everything is well combined and heated through. Once it reaches a simmer, I let it cook for about 2-3 minutes. This simmering time allows all the wonderful flavors to meld beautifully and intensify, creating a more cohesive and delicious sauce. You’ll notice a wonderful, aromatic fragrance filling your kitchen as the sauce simmers – that’s when you know it’s getting good!
17. While the sauce is happily simmering, I quickly prepare the cornstarch slurry, which is key to achieving that perfect glossy, thick consistency. In a small separate bowl, I whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water until it forms a perfectly smooth, lump-free paste. It’s important to use cold water here, as hot water can cause the cornstarch to clump. This slurry is what will magically thicken our glaze to that luscious, clingy consistency we desire.
18. Once the sauce has simmered for a few minutes and its flavors have deepened, I give the cornstarch slurry one last vigorous whisk to ensure it’s still smooth. Then, I slowly pour it into the simmering sauce in a thin, steady stream, whisking continuously and vigorously. It’s absolutely important to whisk constantly and thoroughly at this stage to prevent any lumps from forming. As the sauce heats back up and the cornstarch activates, you’ll see it miraculously thicken right before your eyes, transforming into a glossy, beautiful, and inviting glaze.
19. I continue to simmer and whisk the sauce for another 1-2 minutes after adding the slurry, until it reaches my desired consistency – thick enough to generously coat the back of a spoon but still pourable and glossy. I always taste it at this point and adjust the sweetness or tanginess if needed. Sometimes I might add a tiny splash more soy sauce for umami, a pinch more sugar for sweetness, or a dash more rice vinegar for brightness, depending on my personal preference that day. Then, I immediately remove the saucepan from the heat to prevent it from becoming too thick.

Phase 5: Bringing It All Together: Glazing and Serving Our Masterpiece

20. This is the moment we’ve been waiting for, where all our hard work comes together! I take my beautifully fried, wonderfully crispy chicken pieces and place them into a large, clean mixing bowl. Make sure the bowl is spacious enough to allow for easy tossing without making a mess.
21. Next, I pour the warm, incredibly irresistible sesame glaze directly over the chicken. Using a sturdy rubber spatula or a pair of tongs, I gently but thoroughly toss the chicken, ensuring every single piece is completely coated in that glossy, sticky, and flavorful sauce. The key here is to work quickly but gently so the chicken retains its maximum crispness while absorbing the delicious glaze. You’ll see how beautifully the sauce clings to each piece, making it incredibly appealing.
22. As soon as the chicken is perfectly coated, it’s time for the final, finishing touches. I sprinkle generously with 2 tablespoons of toasted sesame seeds. The sesame seeds not only add a lovely nutty flavor and a satisfying textural contrast, but they also provide a beautiful visual appeal that makes the dish look restaurant-worthy. Then, I scatter 2 thinly sliced green onions (using only the vibrant green parts) over the top for a burst of freshness, a subtle oniony bite, and a pop of color that truly brightens the dish.
23. Serve your homemade Sesam Huehnchen Einfaches Rezept Fuer Abendessen immediately! I absolutely love serving it over a bed of fluffy white rice or wholesome brown rice, which perfectly soaks up any extra delicious sauce that drips from the chicken. For a complete and balanced meal, I often pair it with some simple steamed broccoli, crisp asparagus, or a vibrant side of stir-fried mixed vegetables.

    Why Serve Immediately?

    While the chicken is incredibly delicious even as leftovers (though the crispness will soften), the absolute best experience of this dish is when the chicken is fresh from the pan and still wonderfully crispy beneath its sticky, sweet, and savory glaze. The contrast of textures – the exterior crunch giving way to tender, juicy chicken, all enveloped in that amazing sauce – is what makes this simple sesame chicken so incredibly satisfying and memorable. Enjoy every single bite of your homemade culinary creation!

Conclusion:

And there you have it, my friends! We’ve reached the delightful end of our culinary journey with what I truly believe is one of the most satisfying and straightforward meals you can whip up any night of the week. This isn’t just another chicken recipe; it’s a promise of a flavorful escape, a vibrant dish that brings warmth and comfort to your table without demanding hours of your precious time. I’m absolutely convinced that once you try this, it will quickly become a cherished favorite in your own home, much like it has in mine. The incredible balance of sweet, savory, and nutty flavors, combined with the tender chicken and that irresistible hint of sesame, creates an experience that truly sings on your palate. It’s the kind of meal that makes you look forward to dinner, even after the busiest of days, turning a simple evening into a little celebration of good food.

What makes this particular recipe an absolute must-try, you ask? Well, beyond the incredible taste, it’s the sheer accessibility and versatility. It caters to almost everyone, from the seasoned home chef looking for a quick weeknight solution to the novice cook eager to impress without feeling overwhelmed. I’ve personally found immense joy in how effortlessly this dish comes together, proving that you don’t need a complicated ingredient list or intricate techniques to create something truly spectacular. The prep time is minimal, and the cooking process is incredibly forgiving, allowing you to focus on the enjoyment of cooking rather than stressing over perfection. This really is the quintessential Sesam Huehnchen Einfaches Rezept Fuer Abendessen – a simple yet profoundly delicious option for any evening meal, promising gourmet flavors with home-cooked ease. It’s a testament to the fact that wholesome, incredibly tasty food can indeed be both quick and wonderfully uncomplicated, making it a perfect fit for modern lifestyles.

Now, let’s talk about enhancing your culinary adventure. While this recipe is absolutely divine on its own, I love experimenting with different serving suggestions and variations to keep things fresh and exciting. My personal favorite way to serve this sesame chicken is alongside a generous portion of fluffy jasmine rice, allowing the rice to soak up all that incredible sauce – it’s pure bliss! But don’t stop there. Consider pairing it with a vibrant stir-fried medley of your favorite vegetables, like crisp broccoli florets, snappy snow peas, or colorful bell peppers, for an extra boost of nutrients and texture. For those who prefer noodles, tossing it with some warm lo mein or rice vermicelli creates an equally satisfying and complete meal. And if you’re looking for a lighter option, a simple side salad with a light vinaigrette perfectly complements the richness of the chicken, offering a refreshing contrast that makes every bite an absolute delight.

Feeling a little adventurous and want to put your own spin on it? I wholeheartedly encourage you to play around with the flavors! If you enjoy a bit of heat, a dash of red pepper flakes or a few drops of sriracha added to the sauce will give it a wonderful kick. For a brighter, more citrusy note, a squeeze of fresh lime juice right before serving can elevate the entire dish. Don’t hesitate to swap out the chicken for other proteins like firm tofu or shrimp if you’re looking for an alternative; the sauce is incredibly versatile and pairs beautifully with many ingredients. You could also experiment with different types of sesame seeds – black sesame seeds, for instance, offer a slightly nuttier flavor and a striking visual contrast. The beauty of this recipe lies in its adaptability, allowing you to tailor it perfectly to your taste preferences and whatever ingredients you have on hand. It’s a fantastic canvas for your culinary creativity!

So, what are you waiting for? I truly hope I’ve inspired you to roll up your sleeves and give this incredible recipe a try. It’s more than just a meal; it’s an experience that brings joy to the kitchen and smiles to the dinner table. I am genuinely excited for you to discover the magic of this sesame chicken yourself. When you do make it, please, please, please come back and share your experience with me! I absolutely adore hearing about your kitchen adventures, your successes, and any delightful variations you might come up with. Did you serve it with something unique? Did you add a secret ingredient that made it even more special? Let me know in the comments below, or better yet, share a photo of your masterpiece on social media and tag me! Your feedback and shared experiences are what truly make this community vibrant and inspiring. Happy cooking, and bon appétit!

People Also Ask:

How can I make my sesame chicken extra crispy?

To achieve extra crispy sesame chicken, a few key steps can make a big difference. First, ensure your chicken pieces are patted thoroughly dry before dredging. A light coating of cornstarch or potato starch is essential; it creates a wonderful crust. When frying, make sure your oil is hot enough (around 350-375°F or 175-190°C) and avoid overcrowding the pan. Frying in batches allows the chicken to crisp up properly without steaming. A double-fry method can also work wonders: fry the chicken once until lightly golden, remove, let it rest for a few minutes, then fry again briefly at a slightly higher temperature for ultimate crunch!

Can I prepare the sesame chicken sauce in advance?

Absolutely! Preparing the sesame chicken sauce in advance is a fantastic time-saver and something I frequently do myself. You can whisk together all the sauce ingredients and store it in an airtight container in the refrigerator for up to 3-4 days. This allows the flavors to meld beautifully, often making the sauce taste even better. When you’re ready to cook, simply take it out, give it a good stir, and proceed with the recipe. This pre-preparation is perfect for busy weeknights, cutting down on the active cooking time significantly.

What are some healthy alternatives to deep-frying the chicken?

If you’re looking for healthier alternatives to deep-frying, you have a few excellent options that still yield delicious results. You can bake the chicken: toss the dredged chicken pieces with a tablespoon or two of oil, spread them in a single layer on a baking sheet, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. Another great method is air frying. An air fryer can produce wonderfully crispy chicken with very little oil. Simply spray the dredged chicken with cooking spray and air fry at 375°F (190°C) for 15-20 minutes, shaking the basket occasionally, until crispy. Both methods offer a lighter version without sacrificing flavor.

Can I use boneless chicken thighs instead of breasts?

Yes, absolutely! Using boneless, skinless chicken thighs is a fantastic alternative to chicken breasts and is often my preferred choice for many recipes, including this one. Chicken thighs tend to be more flavorful and stay juicier and more tender during cooking, even if slightly overcooked. They also have a slightly richer texture. The cooking time might be marginally different, but the general steps for dredging and frying (or baking/air frying) remain the same. Just ensure the chicken is cooked through to an internal temperature of 165°F (74°C).

How long does leftover sesame chicken last in the fridge?

Leftover sesame chicken, when stored properly in an airtight container, will last for 3-4 days in the refrigerator. It makes for a fantastic lunch the next day! To reheat, you can use a microwave, but for the best texture, I recommend reheating it in a skillet over medium heat or in an oven or air fryer at 350°F (175°C) for about 10-15 minutes until warmed through and the chicken crisps up again slightly. This helps prevent it from becoming soggy.

Easy Sesame Chicken for a Quick Family Dinner

Enjoy succulent chicken coated in a sticky, sweet, and savory sesame sauce. This quick and easy recipe brings the beloved Chinese-American classic to your family dinner table with minimal fuss. It’s the ultimate weeknight hero, ensuring a fantastic meal without the fuss.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
3 servings

Ingredients

• 500g chicken breast, cut into 1-inch cubes
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, freshly grated
• 2 tbsp sesame seeds
• 1 tbsp vegetable oil, for frying
• 1 green onion, thinly sliced
• 200g broccoli, in florets
• 150g rice (e.g., Jasmine rice)

Instructions

1. Step 1
   Cook rice according to package directions. Steam or stir-fry broccoli until tender-crisp. Set aside.
2. Step 2
   In a small bowl, whisk together soy sauce, honey, sesame oil, minced garlic, and grated ginger.
3. Step 3
   Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken cubes and cook for 5-7 minutes, until browned and cooked through.
4. Step 4
   Pour the prepared sauce over the cooked chicken. Bring to a simmer and cook, stirring, for 2-3 minutes until the sauce slightly thickens and coats the chicken.
5. Step 5
   Stir in 1 tablespoon of sesame seeds into the chicken and sauce mixture.
6. Step 6
   Serve the sesame chicken immediately with the cooked rice and broccoli. Garnish with the remaining 1 tablespoon of sesame seeds and thinly sliced green onion.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.