This homemade recipe captures the irresistible sweet and savory flavors of P.F. Chang's famous Sesame Chicken, featuring perfectly crispy chicken coated in a luscious, sticky glaze.
Prep: 25 min Cook: 20 min 4 servings
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 large egg, beaten
1/2 cup cornstarch
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2-3 cups vegetable oil, for frying
For the Sesame Glaze:
1/2 cup low-sodium soy sauce
1/4 cup rice vinegar (unseasoned)
1/4 cup granulated sugar
2 tbsp honey
1 tbsp toasted sesame oil
1 tbsp fresh ginger, grated
1 tbsp garlic, minced
1/2 cup water or chicken broth
1.5 tbsp cornstarch (for sauce)
Optional: 1/4 tsp red pepper flakes, for a touch of heat
For Garnish:
1 tbsp toasted sesame seeds
2 green onions, thinly sliced
Instructions
1
Prepare the Chicken: In a medium bowl, combine the cut chicken pieces with the beaten egg, mixing well to coat. In a separate shallow dish, whisk together the 1/2 cup cornstarch, flour, salt, and black pepper. Dredge each piece of chicken in the flour-cornstarch mixture, ensuring it's fully coated. Shake off any excess and place on a wire rack while you prepare the oil.
2
Fry the Chicken: Heat 2-3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 4-6 minutes per batch, or until golden brown and cooked through. Remove the cooked chicken with a slotted spoon and place it on a clean wire rack set over a baking sheet to drain excess oil.
3
Prepare the Sesame Glaze: While the chicken is frying (or after all chicken is cooked), in a medium saucepan, whisk together the soy sauce, rice vinegar, granulated sugar, honey, toasted sesame oil, grated ginger, minced garlic, water/chicken broth, and 1.5 tbsp cornstarch. If using, add the red pepper flakes.
4
Cook the Glaze: Place the saucepan over medium heat and bring the mixture to a simmer, whisking constantly. Continue to cook and whisk for 2-4 minutes, or until the sauce thickens to a glossy, syrupy consistency. Remove from heat.
5
Combine and Serve: Add the fried chicken pieces directly into the pan with the sesame glaze. Toss gently until all the chicken is evenly coated. Transfer the sesame chicken to a serving platter. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and your favorite stir-fried vegetables.
6
Optional Tip: For extra crispiness, you can double fry the chicken. Fry once until pale golden, remove, let rest for a few minutes, then fry again until deep golden brown.
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