Sesame Ginger Chicken

Sesame Ginger Chicken

I used to never make Asian food because the recipes in my Asian cookbooks took at least a half day to prepare. But over the last few years I’ve collected recipes that can be whipped up in an hour or so, so now I make it all the time.

This Sesame Ginger Chicken is crispy, light {cornstarch instead of flour}, slightly sweet, and delicious restaurant quality. ┬áIt’s recipes like this that keep me cooking at home instead of eating out.

Sesame Ginger Chicken

Sesame Ginger Chicken


  • 2-1/2 pounds chicken breasts, cut into large bite-sized chunks
  • For the Marinade:
  • 6 tablespoons sesame oil
  • 3 tablespoons sugar
  • 6 tablespoons soy sauce
  • 1/2 teaspoon ground pepper
  • For Frying:
  • 1-1/4 cups cornstarch
  • canola oil, for frying
  • For the Sauce:
  • 5 tablespoons minced garlic
  • 2-1/2 tablespoons minced ginger
  • 8 tablespoons rice wine vinegar
  • 1/2 cup hoisin sauce
  • 3 tablespoons honey
  • 1 teaspoon red chili sauce {found in the Oriental food aisle}
  • 1 lemon, zest and juice, optional
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • For Serving:
  • toasted sesame seeds, for garnish
  • green onions, thinly sliced, for garnish
  • cooked rice


  1. In a bowl or ziploc bag, mix the sesame oil, sugar, soy sauce, and pepper. Add the cut-up chicken. Marinate in the refrigerator for at least 1 hour.
  2. Put the cornstarch in a large ziploc bag. Once the chicken has marinated, in small batches place the chicken in the bag and shake to completely coat the chicken with the cornstarch. Remove and set the chicken on a baking sheet.
  3. Using a fryer or Dutch oven, heat enough oil to completely submerge the chicken pieces. Heat the oil to 375 degrees.
  4. Add the chicken in small batches to the oil and deep fry until it's golden brown, about 3 minutes.
  5. Remove the chicken to a paper towel-lined baking sheet. After frying all of the chicken place it in a warm oven while preparing the sauce.
  6. In a medium saucepan, heat 1 tablespoon canola oil over medium heat.
  7. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds.
  8. Add the rice wine vinegar, hoisin sauce, soy sauce, honey, and chili sauce. Bring to a simmer.
  9. In a measuring cup, mix 2 tablespoons cornstarch with 1/4 cup cold water and whisk until combined.
  10. Add the cornstarch/water mixture to the sauce and simmer until the sauce thickens.
  11. Adjust the seasoning to taste by adding more red chili sauce, soy sauce, or honey, if desired.
  12. Add the chicken to the sauce and stir to coat.
  13. Add the lemon zest and juice, if desired.
  14. Serve over rice and garnish with the toasted sesame seeds and green onions.


Recipe Source: A Dash of Sanity


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2 Responses to Sesame Ginger Chicken

  1. Maureen August 6, 2014 at 7:45 am #

    I have pinned and printed for my August menu plan. Have never been disappointed when I have tried your recipes! Thanks for sharing.

  2. Leilani August 6, 2014 at 12:49 pm #

    This looks wonderful, Lori. No point in going out for Chinese when this can be made fresh at home. Pinning!

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