Description
Tender chicken coated in crispy flour, tossed in a rich sesame butter sauce. Serve over rice for a quick, delicious meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup chicken broth
- 1 tablespoon sesame butter (tahini)
- 1/4 teaspoon red pepper flakes (optional)
- Cooked rice, for serving
- Chopped green onions, for garnish
- Extra sesame seeds, for garnish
Instructions
- In a large bowl, combine the flour, salt, pepper, garlic powder, and paprika.
- Add the chicken pieces to the bowl and toss until evenly coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer, being careful not to overcrowd. Cook in batches if necessary.
- Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the chicken from the skillet and set aside on a plate lined with paper towels.
- In the same skillet (or a clean skillet), melt the butter over medium heat.
- Add the minced garlic and grated ginger and cook for about 1 minute, or until fragrant.
- Pour in the soy sauce, honey, sesame oil, toasted sesame seeds, and rice vinegar. Stir to combine.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Pour the cornstarch slurry into the skillet and stir constantly until the sauce begins to thicken (about 1-2 minutes).
- Add the chicken broth and sesame butter (tahini) to the sauce. Stir well.
- If desired, add red pepper flakes to the sauce.
- Simmer the sauce for a few minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
- Add the cooked chicken to the skillet with the sesame butter sauce. Toss to coat evenly.
- Cook for another 2-3 minutes, allowing the chicken to heat through and the sauce to cling.
- Serve hot over cooked rice.
- Garnish with chopped green onions and extra sesame seeds.
Notes
- Chicken Options: You can also use chicken breast cut into cubes instead of chicken thighs. Just be careful not to overcook the chicken breast, as it can become dry.
- Vegetable Additions: Feel free to add some vegetables to the dish, such as broccoli florets, bell peppers, or snap peas. Add them to the skillet along with the chicken to cook them.
- Spice Level: Adjust the amount of red pepper flakes to control the spice level. You can also add a dash of sriracha for extra heat.
- Sweetness: If you prefer a sweeter sauce, add a little more honey. If you prefer a less sweet sauce, reduce the amount of honey.
- Sesame Butter Substitute: If you don’t have sesame butter (tahini), you can use peanut butter as a substitute. It will give the sauce a slightly different flavor, but it will still be delicious.
- Gluten-Free Option: To make this dish gluten-free, use tamari instead of soy sauce and make sure your cornstarch is gluten-free.
- Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to cook, simply reheat the sauce and add the cooked chicken.
- Storage: Store leftover sesame butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Sauce Too Thick: If the sauce becomes too thick, add a little more chicken broth or water to thin it out.
- Sauce Too Thin: If the sauce is too thin, whisk together another teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce. Simmer until thickened.
- Chicken Not Crispy: Make sure the oil is hot enough before adding the chicken to the skillet. Also, avoid overcrowding the pan, as this will lower the temperature of the oil and prevent the chicken from browning properly.
- Sauce Too Salty: If the sauce is too salty, add a squeeze of lemon juice or a pinch of sugar to balance the flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes