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garlic sesame chicken recipe
Ben Carraoli

Garlic Sesame Chicken Recipe

This Garlic Sesame Chicken recipe brings flavor, texture, and satisfaction. Whether you’re cooking for family or just treating yourself to a homemade version of a takeout classic, this dish won’t disappoint. Try it once, and you’ll never look back.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner
Calories: 660
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1½ lbs boneless skinless chicken breast or thighs, cut into 1-inch chunks – Thighs give a juicier bite, but breasts are leaner.
  • 2 tbsp kosher salt – Helps enhance the flavor of the meat from the inside.
  • 1 tsp black pepper – Adds a slight kick to balance the sweetness of the sauce.
  • 1 tbsp onion powder – Builds the savory flavor base.
  • 1 tbsp garlic powder – Adds aromatic depth to the chicken.
  • 2 tsp paprika – For mild heat and color.
  • ½ cup corn starch – Ensures extra crispiness when fried.
  • ¼ cup flour – Combines with cornstarch for an ideal coating texture.
  • 1 tbsp sesame seeds toasted or untoasted – Toasted ones offer a nuttier taste.
  • Vegetable oil – Used for deep frying. Choose oils like canola or sunflower for a neutral taste.
  • For the Garlic Sesame Sauce:
  • 2 tbsp vegetable oil – Helps fry the garlic and release aroma.
  • 2 tbsp minced garlic – The star flavor element of the sauce.
  • ¼ cup soy sauce – Base for saltiness and umami.
  • ¼ cup rice vinegar or apple cider vinegar – Adds tang and balances sweetness.
  • 1 tbsp ketchup – Slight acidity and umami depth.
  • 1½ cup honey – Brings sweetness and thick texture.
  • ⅓ cup water – Helps adjust the sauce consistency.
  • 2 tsp sesame oil – For nutty aroma and flavor.
  • ½ tsp ground ginger – Adds a warm spicy undertone.
  • ½ tbsp cornstarch – Thickens the sauce when simmered.
  • ⅓ cup green onions sliced diagonally – Garnish and fresh flavor.

Method
 

  1. Start by cutting your chicken into even 1-inch chunks. This size cooks quickly and evenly while staying juicy. Season the pieces thoroughly with kosher salt, black pepper, onion powder, garlic powder, and paprika. Let the seasoned chicken rest for a few minutes to absorb the flavors.
  2. In a separate bowl, mix cornstarch and flour together. This combo gives the fried chicken its signature crisp. Toss the chicken pieces into the dry mixture, ensuring each piece is evenly coated. Shake off any excess flour for an even fry later.
  3. Heat vegetable oil in a deep pot over medium-high heat. Once the oil reaches 350°F to 365°F, gently add the chicken in batches. Avoid overcrowding the pot. Fry until golden brown and crispy—about 3–4 minutes per batch. Use a thermometer to confirm the chicken reaches 165°F internally. Transfer to paper towels or a wire rack to drain.
  4. While the chicken rests, heat 2 tablespoons of vegetable oil in a skillet. Add the minced garlic and sauté for about a minute until fragrant but not browned. Stir in the soy sauce, vinegar, ketchup, honey, water, sesame oil, ground ginger, and cornstarch. Let the mixture simmer for 3 to 5 minutes, stirring often, until it thickens into a glossy glaze.
  5. Turn off the heat and add your crispy chicken pieces into the sauce. Toss gently to coat every piece in the sticky garlic sesame glaze. This step locks in flavor and gives the chicken its irresistible shine and texture.
  6. Sprinkle the toasted sesame seeds over the glazed chicken. Add freshly sliced green onions for a pop of color and freshness. Serve the Garlic Sesame Chicken hot with steamed rice, noodles, or even in a lettuce wrap.