Baked Sesame Chicken is a delicious alternative to your favorite take-out! Who doesn’t love tender, juicy chicken pieces covered in a sweet and sticky sesame sauce? 😉 It’s perfect for any night of the week!

This is SO incredibly tasty! It’s so much better than take-out and also better for you. Obviously it’s not the healthiest meal, with honey, brown sugar and oil but it still beats take-out by a mile! The sauce is sweet and savory and perfectly glazed over the chicken. 

There are countless Asian chicken dishes! Flipping through a dinner menu can be so daunting because of the never ending choices. What exactly is Sesame Chicken? It’s fried chicken pieces in a sweet, salty, sticky and savory sauce that pairs well with steamed rice. I’ve always loved recreating recipes at home of favorite take-out dishes and sesame chicken has always been one of my husband’s go-to’s so I thought I’d give it a try. Third time’s a charm because this is absolutely delicious!

It’s easier to make than you think and the ingredients are all simple pantry staples. Serve the sesame chicken over steamed rice and steamed broccoli and you’ll have yourself a delicious homemade Chinese meal. 🙂 Always make extra for leftovers because admit it, who doesn’t love Chinese leftovers??

Yield: 4-6 servings

INGREDIENTS

• 4 medium chicken breasts, cut into bite sized pieces  
• 1/2 cup flour
• 1/2 cup corn starch 
• 4 eggs
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1/3 cup vegetable or canola oil

Sauce

• 1/4 cup rice wine vinegar 
• 1/4 cup soy sauce 
• 1/2 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 teaspoons minced garlic 
• 2 teaspoons sesame oil 
• Sesame seeds, for garnish

INSTRUCTIONS

1. Preheat the oven to 325F.
2. In a small bowl, slightly whisk the eggs. 
3. Add the cornstarch and flour to a large ziplock and mix it to combine. Season the chicken pieces with salt and pepper, add it to the ziplock bag and shake it well to coat the chicken.
4. Take the coated chicken, a few pieces at a time, and dip in egg mixture. 
5. Add the vegetable oil to a large skillet over medium-high heat. (If you want to know when the oil is hot and ready, drop tiny pieces of corn starch into the oil and check if it sizzles.) Add coated chicken and pan-fry just until slightly browned but not cooked through, over medium high heat.
6. Place chicken in a 9×13 greased baking dish. 
7. In a medium bowl, combine rice wine vinegar, soy sauce, brown sugar, honey, cornstarch, water, minced garlic and sesame oil. Pour evenly over chicken, stir and bake for 45 minutes or until chicken is cooked through. 
8. Stir the chicken every 15 minutes so that it’s coated well with the sauce. Garnish with sesame seeds. 
9. Serve immediately.