Sesame Chicken

So this is my version of Sesame Chicken. I know a lot of people love the traditional kind of like Americanized sesame chicken for years. I was like, oh, sesame chicken, you know, people should try all these other things.

Why You’ll Love This

But I recently realized that if people already love sesame chicken so much, what I should try and do is add some authentic Chinese flavors to sesame chicken. Hopefully people will learn to love the different things that Chinese cuisine has going on, just as they would a flavorful easy homemade spaghetti marinara.

I like the fact that this version is sauteed, making it a healthier option, much like our easy air-fried salmon recipe.

Ingredients

chicken
tapioca starch
sesame oil
scallions (larger cut)
ginger (larger cut)
minced ginger
fermented black beans
oil
For the sauce:
- soy sauce
- fish sauce
- chili oil
- garlic
- ginger
white sesame seeds
scallions (for color)

Instructions

Judge the chicken in some tapioca starch.
Heat up a walk with some sesame oil.
Toss in some scallions and ginger.
Put in the fermented black beans.
Toss in the chicken. For another delicious chicken meal, consider our crispy air fryer fried chicken.
Add a little bit more oil.
Keep cooking this for about eight minutes.

Cooking Tips

You want to really coat it well in the tapioca starch as you can see here.

If you want it fully coated, no pieces are sticking together.

So you want the oil to be hot, glistening, shiny and pretty.

You want that chicken to be like get a nice crispy coat. This technique can also be applied when preparing easy garlic butter steak bites for dinner.

Serving Suggestions

Serve it with a little bit of scallion rice that we made earlier. For a complete meal, consider adding a quick and easy veggie noodle stir fry.

I love serving the chicken with a little bit of scallion rice since it’s both of them are kind of like sweet, salty, tangy on its own. And awesome together.

Top with a little bit of white sesame seeds and some scallions for color.

And there you have it, sesame chicken.

Easy Authentic Sesame Chicken Recipe with Chinese Flavors

This recipe takes the beloved Americanized sesame chicken and infuses it with authentic Chinese flavors, offering a healthier, sautéed version. It aims to introduce new culinary elements while retaining the familiar appeal of sesame chicken.

1.5 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces
1/2 cup tapioca starch
2 tbsp sesame oil (for cooking)
2 scallions, white and light green parts, sliced into 1-inch pieces (larger cut)
1-inch piece fresh ginger, sliced (larger cut)
1 tbsp fresh ginger, minced
1 tbsp fermented black beans, rinsed and roughly chopped
1 tbsp neutral oil (e.g., vegetable or canola)
FOR THE SAUCE:
1/4 cup soy sauce
1 tbsp fish sauce
1-2 tsp chili oil (to taste)
2 cloves garlic, minced
1 tsp fresh ginger, minced
FOR GARNISH:
1 tbsp white sesame seeds
2 scallions, green parts, thinly sliced (for color)

Prepare the chicken: Cut chicken into bite-sized pieces if not already. In a medium bowl, thoroughly toss the chicken pieces with 1/2 cup tapioca starch until fully coated, ensuring no pieces are sticking together.
Prepare the sauce: In a small bowl, whisk together the soy sauce, fish sauce, chili oil, minced garlic, and 1 tsp minced ginger. Set aside.
Heat the wok: Heat 2 tablespoons of sesame oil in a wok or large skillet over high heat until it is hot, glistening, shiny, and pretty.
Sauté aromatics: Add the 1-inch sliced scallions, 1-inch sliced ginger, and 1 tablespoon minced ginger to the hot oil. Sauté for 1-2 minutes until fragrant.
Add fermented black beans: Stir in the rinsed and chopped fermented black beans and cook for another 30 seconds.
Cook the chicken: Add the tapioca-coated chicken to the wok. Add a little bit more neutral oil (1 tablespoon) if needed. Spread the chicken in a single layer if possible. Keep cooking this for about eight minutes, stirring occasionally, until the chicken is cooked through and has a nice crispy coat.
Add the sauce: Pour the prepared sauce over the cooked chicken. Toss quickly to coat the chicken evenly and allow the sauce to heat through and slightly thicken, about 1-2 minutes.
Serve: Remove from heat. Serve immediately, ideally with scallion rice.
Garnish: Top with white sesame seeds and some thinly sliced scallions for color before serving.

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