• Skip to primary navigation
  • Skip to main content
  • Skip to footer
Eat In Eat Out
  • Home
    • THE MAGAZINE
  • About
    • Contact
  • Recipes
    • Most Popular
    • Starters
    • Baked
      • Cakes
      • Cookies
      • Loaves
      • Muffins
      • Pies
    • Beverages
    • Breakfast
    • Dessert
    • Main
      • Chicken
      • Meat
      • Pasta
      • Seafood
      • Turkey
      • Vegetarian
    • Salad
    • Sides
    • Soup
    • Basics
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Baked Sesame Chicken

July 20, 2016 By Lori Leave a Comment

Jump to Recipe Print Recipe
Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

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!

Baked-Sesame-Chicken_1 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.


Baked-Sesame-Chicken_5r

Baked-Sesame-Chicken_3 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!

Baked Sesame Chicken

EMAIL Recipe
Share on Facebook
Print Recipe Pin Recipe

Ingredients
  

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

For sauce:

  • 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

Instructions
 

  • 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.

 

 

Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

Filed Under: Chicken, Main, Meat Tagged With: chicken, Chinese, green onions, rice, sesame, soy sauce, stir-fry

Previous Post: « Whopper Lemon Blueberry Muffins
Next Post: Fully-Loaded Oatmeal Chipwich »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

FOLLOW US

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2023 EatInEatOut · All rights reserved.