No – it really is that easy. In fact, there have been several days I’ve made this on my lunch break and still had time to scroll through Pinterest while I ate it. Another great thing about this recipe is that most of the ingredients can be found in the average fridge or pantry – so no extra special grocery shopping required.
I’m not going to claim this is the healthiest of dishes, there is still oil and frying involved. However, given there’s no thick batter, deep frying, and YOU control what goes into the sauce, it’s a lot healthier than your average takeout. So I also turn to this dish when i’m having intense takeout cravings.
You can serve with steamed rice, fried rice, or even a veggie stir-fry! There are also numerous variations you can make based on the sauce, so be on the lookout for those recipes soon.
20-Minute Sesame Chicken
For the Chicken
- 4 large boneless skinless chicken thighs
- 1/2 cup cornstarch + t tbsp for the sauce
- 1/4 cup sesame oil
For the Sauce
- 3/4 cup chicken stock
- 1/4 cup soy sauce
- 3 tbsp ponzu sauce
- 1 tbsp fish sauce this can be omitted if you don't have it
- 2 tbsp mirin or rice vinegar
- 2 tbsp honey
- Cut chicken into bite sized chunks and place in large plastic bag or bowl
- Add cornstarch into the bag or bowl and toss so that every piece of chicken is coated on all sides
- In a large skillet, heat the sesame oil over medium high heat – you want the chicken to sizzle when you place it in the pan
- Once the pan is up to temp, carefully place all the chicken in it in a single layer. It's ok if they get pretty close to each other
- In another bowl, mix together all the ingredients for the sauce and whisk to combine – set aside until the chicken is done
- By this time, the chicken should be ready to flip over, you want each side to get golden brown. Each side should take about 5 minutes.
- The next step is based on your preference – if you like really crispy chicken, then take the cooked chicken out of the pan and drain on a paper towel. If you like your chicken soaked in sauce, but not as crispy – keep it in the pan!
- Pour sauce into pan and heat until you see bubbles, at this point mix the remaining tbsp of cornstarch in with a 1/4 cup of water and pour into the pan. Turn down the heat to medium low and cook until thickened.
- Toss together the chicken and sauce and serve!