Craving take-out? Fast & easy Baked Sesame Chicken you can make at home!
I know it’s summer, but sometimes you need a break from all those barbecued meals. Even in the blistering heat of July, sometimes I still crave some comfort food. This really, really, simple Baked Sesame Chicken is the perfect dish to quench those cravings. Serve it up alongside some fresh seasonal veggies like broccoli, cauliflower or bok choy… delicious!
Baking the chicken keeps it really moist and tender while creating a bit of a crust on the outside. You could also fry it in a pan, but you’ll need a lot of oil. This recipe keeps it healthy and yummy at the same time.
This winter I explored making Chinese take-out at home in my trusty slow cooker: Moo Shu Pork, General Tso’s Chicken, Mongolian Beef, Sweet & Sour Chicken and Slow Cooker Kung Pao Chicken. I put away the slow cooker for the summer, but not my need for healthy, home made take-out! I know you’re going to love this Baked Sesame Chicken… try it and enjoy!
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For the chicken:
- 1 lb. boneless chicken thighs, cut into bite-size pieces
- 1 Tbsp cornstarch
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- 1/3 cup flour
- 1/4 tsp EACH salt and black pepper
- 2 tsp canola oil
- 1 clove garlic, minced
- 1 Tbsp rice wine vinegar
- 1-1/4 cup chicken broth
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 2 Tbsp cornstarch + 2 Tbsp cold water, stirred into a slurry
- 2 Tbsp hoisin sauce
- 2 green onions, sliced
- 2 Tbsp sesame seeds, toasting optional
- In a bowl mix chicken with cornstarch, rice wine vinegar and sesame oil. Set aside for 20 minutes in refrigerator. Mix flour, salt and pepper in another small bowl and set aside. Preheat oven to 475ºF. Prepare a baking sheet by lining with parchment paper.
- After 20 minutes, stir chicken in marinade really well to absorb any liquid. Dredge the chicken pieces into the flour mixture and place them on the prepared baking sheet. Bake for 10-14 minutes, turning once. Remove from oven.
- In a saucepan over medium-high heat add oil and garlic, stirring for 30 seconds. Add vinegar, chicken broth, sugar, soy sauce and sesame oil, bring to a simmer.
- Gradually add cornstarch slurry while stirring constantly. Let simmer for 20 seconds until thick. Add baked chicken pieces and hoisin sauce tossing until fully coated with sauce. Serve garnished with green onions and sesame seeds.