Sesame Chicken Recipe

The best part of this sesame chicken is the contrast between the crisp, lightly craggy chicken and the glossy sauce that clings to every piece. I use 1½ pounds of boneless chicken, cut into bite-size pieces, and coat it with cornstarch rather than a heavy batter. That thin coating fries up golden and keeps the chicken tender inside, while the sauce—made with 2 tablespoons each of soy sauce, honey, and rice vinegar—lands in the sweet-salty-tangy range without becoming syrupy. There is a useful bit of timing to this recipe. The chicken needs enough space in the pan to brown, so I cook it in batches if necessary; crowded chicken steams, and the cornstarch coating turns soft before it has a chance to crisp. Once the chicken is cooked, I lower the heat before adding the sauce. Honey can catch quickly on a hot skillet, and a gentle simmer is all it needs to reduce into a shiny glaze. I return the chicken to the pan only at the end, tossing it just long enough to coat it without losing its texture. My most practical tip is to have everything measured and close by before you start cooking. The chicken browns quickly, and the sauce comes together in minutes, so there is not much time to stop and search for the rice vinegar or slice the scallions. If the sauce seems thin at first, give it another minute or two; it thickens as it cools and will cling more convincingly after the chicken is added. Finish with 1 tablespoon of sesame seeds and four sliced scallions for a nutty crunch and a fresh, oniony bite. This makes a satisfying weeknight dinner for four, especially when served over steamed white rice, jasmine rice, or noodles that can catch the extra glaze. I like to add simple steamed broccoli, snap peas, or cucumber salad alongside it to balance the richness. It is best served immediately, while the coating still has some crispness, but leftovers reheat well in a skillet over medium-low heat. Add a small splash of water if the sauce has tightened in the refrigerator, and avoid the microwave if you want to preserve as much of the chicken’s texture as possible.