Better Than Takeout Sesame Chicken
Takeout Chinese food is a weakness of mine. That and pizza are two of my go-to foods, I love to eat on a quite night at home, in sweatpants, and watching my favorite movies with friends and family. The problem is. Living in the country I don’t have a handy Chinese takeout restaurant just down the street. Which means that sometimes, this homemade recipe for Better Than Takeout Sesame Chicken gets put into the lineup.
This recipe is very similar to the famous Sesame Chicken from P.F. Chang’s.
Crispy bites of chicken are coated in a sweet thick sauce.
I mean come to momma, Please!
My dad, who raises cattle, usually turns up his nose anytime something chicken related is a part of a meal.
BUT… the man gets a little ‘giddy’ when he is told this sesame chicken is on the menu.
I will admit, some days I don’t feel like dealing with the mess of breading and frying the chicken.
So I go with the (slightly) less homemade version and cheat a little.
I bake up frozen popcorn chicken bites and then toss with the homemade sesame sauce.
Still delicious when in a pinch!
I love to serve this on a bed of cooked rice and topped with some toasted sesame seeds.
Add in roasted broccoli and there is no longer a reason to leave home for your favorite Chinese takeout food.
Better Than Takeout Sesame Chicken
Ingredients
Chicken
- 3 Large Chicken Breasts cut into 1 inch cubes
- 1 1/2 cup Flour
- 1 tsp Salt
- 1/2 cup Milk
- 1 Egg slightly beaten
- Vegetable Oil for frying
Sauce
- 1 cup Low-Sodium Chicken Broth
- 1/2 cup Water
- 2 Tbsp White Vinegar
- 3/4 cup White Sugar
- 1/4 cup Cornstarch
- 2 Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 1/2 tsp Garlic Powder
For Serving
- 1 Tbsp Toasted Sesame Seeds
- Cooked Rice
Instructions
Chicken
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In a shallow pie plate, combine the flour and salt.
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In a second pie plate, stir together the milk and egg.
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Working in batches, first coat each piece of chicken in the flour mix, dunk into the wet mixture (milk and egg), and then return for a second coat of flour.
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Heat two to three inches of oil to 350 degrees F, in a heavy Dutch oven or deep skillet. Fry the chicken in batches until each bite is golden brown and the chicken is cooked through. About 6 to 10 minutes.
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Remove cooked chicken to a paper towel lined bowl.
Sauce
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While the chicken is cooking start making the sesame sauce. In a large saucepan, over medium heat, stir together the chicken broth, water, and vinegar.
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To sauce add the sugar and cornstarch. Stir to combine.
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Finally add the soy sauce, sesame oil, and garlic power. Stir to combine and continue to cook over medium to medium high heat (stirring often!) until the sauce begins to boil.
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Turn heat to low and continue to cook, until the sauce is thickened.
For Serving
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Once all of the chicken has cooked, remove the paper towels lining the bowl and cover chicken in sesame sauce. Gently toss to coat.
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Spoon over cooked rice and top with toasted sesame seeds.
Delicious!!
Thanks Mary! So glad you enjoyed the recipe.
Amazing !! Sooo simple to make and delicious!!
Thanks Carlos! So glad you enjoyed the recipe.
I am making this for the second time tonight and really looking forward to it!
Thanks for sharing!
Thanks Susan for trying the recipe (even a second time!). I am so glad that you enjoy it. This is one of my favorite recipes ever. So good!
So good and crispy
Agree! The best I’ve made.
I want to make a Runza meatloaf… so far, I cannot keep it together. I just falls apart when it cooks. I have used eggs and breadcrumbs. Have any Ideas?
I had my first taste of Runza Burgers in Nebraska, and I was hooked. that was almost 16 years ago.
Hooked on Runza from Texas.
Lin
Hi Hooked on Runza from Texas! I haven’t tried my hand at a Runza meatloaf, but I would cut back on the onion and cabbage amount. Maybe use regular white bread as the binding agent soaked with a couple eggs and maybe a dash of milk. Good luck!