Ginger Crispy Sesame Chicken

If I have to choose between eating out or having a. homemade meal, I would always choose the homemade one. Cooking this ginger crispy sesame chicken at home takes only 30 minutes, and it tastes better than the restaurant version. May I also add that it’s also made with better-for-you ingredients.

Over the years, I have developed many tricks for cooking the best Chinese recipes at home on busy weekend nights with minimal time and effort. I usually have my Orange sauce and Szechuan Sauce ready in the fridge, and I toss some meat or veggies in a wok, add the sauce, and dinner is ready!

What sets this meal apart, you may ask? I am here to share with you my simple secret ingredients that elevate this meal and make it stand out. First, I use fresh garlic and ginger to get that peppery, pungent flavor, and my secret weapon is orange juice.

You see, usually great meals are made with quality ingredients, and a little of this and that can transform a simple meal into something stellar. This recipe for ginger sesame chicken adds that umami flavor and balances everything, coating the crispy chicken pieces into the most fantastic homemade meal that is better than takeout.

Why you will love this recipe 

• Better than take-out: I love Asian take-out, but I hate the prices. And, let’s face it, it doesn’t always taste that great. Making it myself means it is perfect every time and costs a fraction of the price.   
• My secret ingredient: After tasting it with my secret ingredient, which is orange juice, I will never go back to the restaurant to get ginger sesame chicken again. It adds just the right balance of sweet and savory and a burst of refreshing citrus flavor that is not overpowering.
• It’s so easy: This is a one-pan recipe that takes about 30 minutes to make. Truly, it takes longer to order and get delivery.
• Leftovers are fantastic: After spending the night soaking in the sauce, they’re even better than when they first came out of the pan. I like to make extras so I can have some the next day.  

What you will need

• Chicken: I like to use boneless, skinless organic chicken breasts, cut into thin strips. 
• Cooking oil: I use peanut oil for this, but vegetable oil would work too. 
• Cornstarch: This is important. I let the chicken sit in the cornstarch for 5 minutes to absorb it, then toss it in some oil to fry. This is what gives the chicken its crispness. 

For the sauce

• Wet ingredients: My secret ingredient is the orange juice, which I squeeze myself just before adding it. The sweet and tangy flavor gives the sauce a burst of citrus, setting it apart from other sesame chicken dishes. Sesame oil is a main ingredient in the sauce, adding a distinctive, rich, nutty flavor. I also like to use rice vinegar instead of white because it is milder and has a hint of sweetness. And I use low-sodium soy sauce for an umami flavor without too much saltiness. 
• Seasonings: The main seasoning, ginger, should be freshly grated. Fresh ginger contains volatile oils, such as gingerol, that are released when it is grated and heated. Dry ginger lacks that, so it lacks the fresh pop this dish needs. Using garlic cloves instead of powder gives the same effect as powder often leaves a bitter taste in cooked foods. Brown sugar adds rich sweetness and a complex flavor, balancing the salty soy sauce and vinegar. 
• To serve: I add sesame seeds for crunch and nuttiness, and chopped green onions for a pop of color and onion flavor. 

How to prepare

Soak in cornstarch: First, I let the chicken strips soak in 2 tablespoons of cornstarch for 5 minutes. 

Heat the oil: While I wait, I warm the oil over medium heat in a large, deep pot or Dutch oven, then line a large plate with paper towels. 

Cook the chicken: After that, I add the remaining cornstarch to the bowl and toss the chicken until it is evenly coated, then cook until it is crispy and golden, stirring often. This should take about five minutes.

Set aside: As they finish cooking, I move them to the prepared plate. 

Make the sauce: In the same pan, I cook the soy sauce, orange juice, brown sugar, sesame oil, ginger, garlic, and vinegar over medium-high heat, stirring frequently, until slightly thickened, about 2 minutes.

Combine: I add the chicken to the ginger sauce and cook for another minute, gently tossing to coat thoroughly. 

Garnish and serve: Finally, I serve it immediately with sesame seeds and chopped green onions.  

Expert tip

Using the right oil for frying the chicken

Some people make the mistake of using sesame oil for cooking, which can overpower the meat’s flavor. Also, it has a low smoke point, which means it can become bitter if overheated. If sesame oil is used, it is mixed with vegetable or canola oil. But it is better to use a mild-flavored oil with a high smoke point, like peanut, canola, or vegetable oil. 

More tips to consider:

• Do not replace the cornstarch with flour. The results will be clumpy and sticky.
• Use fresh ginger for the best flavor. Powders do not contain oil. 
• Try not to overcrowd the pan for the crispiest chicken. 
• For a thicker sauce, make a cornstarch slurry. Whisk one part cornstarch with one part water until smooth, then stir it into the simmering sauce. 
• Make sure the oil is hot before adding the chicken. Otherwise, it will soak up the oil and become soggy. 

Recipe variations and add-ins:

• Different cuts of meat: Chicken thighs are a favorite for some who like the darker, meatier flavor. They are also juicier. 
• Another meat: You can also make this recipe with chopped pork, beef, turkey, or ham. 
• Add veggies for bulk: I also like to add extra vegetables, like broccoli and cauliflower florets, julienned carrots, sliced Bella mushrooms, and chopped bell peppers.  
• Less sugar: Instead of brown sugar, sometimes I use honey or maple syrup. 
• No juice: I love the orange juice, but if that is not a favorite in your house, try white wine, grapefruit juice, or leave it out. 

Serving suggestions:

For a lighter meal, serve this ginger-crispy sesame chicken wrapped in large butter lettuce leaves, with some of my cauliflower rice on the side. I also recommend serving it with homemade fried rice, or try my Instant Pot stick of butter rice, which is dripping with sweet, creamy butter and takes only 15 minutes to make. 

This dish also goes great with a couple of cheeseburger egg rolls on the side. My kids love these, and I can make a dozen in less than an hour. For a healthier side dish, some broccoli, roasted bok choy, or green beans would be great too. Or some sticky sesame baked cauliflower, which my husband loves. 

How to store leftovers:

• Refrigerate: I save leftovers in an airtight container in the fridge for up to four days.  
• Freezing: I can also put leftovers in a freezer-safe container and freeze them for several months.  
• Defrost: I thaw them overnight in the fridge the night before serving them. 
• Reheating: To reheat, I like to use a skillet over medium-high heat, stirring frequently, until they are hot.   

Frequently asked questions

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