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panda express sesame chicken recipe

Sesame Chicken Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 tbsp cornstarch (for coating)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 tsp sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch + 2 tbsp water (slurry)
  • 1 tbsp toasted sesame seeds
  • 2 green onions, sliced

Method
 

  1. Toss chicken pieces with 3 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Rest for 3 minutes.
  2. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Fry chicken in a single layer, in batches, for 3 to 4 minutes per side until golden and cooked through to 165°F (74°C). Transfer to a plate.
  3. Whisk together 3 tbsp soy sauce, 2 tbsp hoisin, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp sugar, 1 tsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger in a small bowl. In a separate cup, stir 1 tbsp cornstarch with 2 tbsp water until smooth.
  4. Pour the sauce into the same skillet over medium heat and stir for 1 minute. Add the cornstarch slurry and stir for 1 to 2 minutes until the glaze thickens and looks glossy.
  5. Return the chicken to the pan and toss in the glaze for 1 minute over medium heat. Transfer to a serving plate and top with 1 tbsp toasted sesame seeds and sliced green onions.

Notes

The sesame oil goes into the sauce mixture before cooking, not added separately at the end of a long simmer, so its flavor stays noticeable. If you want a little heat, a pinch of red pepper flakes added to the sauce in step 3 does the job without changing much else. Leftovers reheat best in a dry skillet rather than a microwave.