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.

5 from 3 votes

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Better Than Takeout Sesame Chicken

Course Main Course

Cuisine American, Chinese

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author My Farmhouse Table

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

1. In a shallow pie plate, combine the flour and salt. 

2. In a second pie plate, stir together the milk and egg.

3. 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. 

4. 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. 

5. Remove cooked chicken to a paper towel lined bowl.

Sauce

1. 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. 

2. To sauce add the sugar and cornstarch. Stir to combine.

3. 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. 

4. Turn heat to low and continue to cook, until the sauce is thickened. 

For Serving

1. Once all of the chicken has cooked, remove the paper towels lining the bowl and cover chicken in sesame sauce. Gently toss to coat. 

2. Spoon over cooked rice and top with toasted sesame seeds.