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Crispy Ginger Sesame Chicken garnished with sesame seeds and green onions.

Ginger Crispy Sesame Chicken

A quick and delicious chicken dish featuring a satisfying crunch and a burst of flavors with a ginger-soy glaze, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless skinless chicken breasts Can substitute with thighs for extra flavor.
  • 1 cup vegetable oil Can be swapped with canola oil.
  • 4 tablespoons cornstarch Use potato starch for gluten-free option.
For the Sauce
  • 1/3 cup lite soy sauce Substitute with tamari for gluten-free version.
  • 1/4 cup brown sugar Coconut sugar can serve as a healthier alternative.
  • 3 tablespoons freshly squeezed orange juice Lemon juice works well too.
  • 2 tablespoons rice vinegar Apple cider vinegar is an acceptable substitute.
  • 6 cloves garlic (minced) Shallots can be used if garlic is not available.
  • 2 tablespoons freshly grated ginger Ginger powder works too but with less intensity.
  • 2 teaspoons sesame oil Can use olive oil, though it will change the taste.
  • 1 teaspoon sesame seeds Omit if desired.
  • 1 bunch fresh green onion (chopped) Use chives if you lack green onions.

Method
 

Preparation
  1. Heat vegetable oil over medium heat in a deep pot or Dutch oven.
  2. In a large bowl, combine chicken strips with 2 tablespoons of cornstarch, tossing well to coat. Set aside for about 5 minutes.
  3. Just before frying, add the remaining cornstarch to the chicken and toss until evenly distributed.
Cooking
  1. Cook the chicken in hot oil until golden and crispy, about 5-6 minutes, stirring often. Use a slotted spoon to transfer it to a plate lined with paper towels to absorb excess oil.
  2. In a saucepan over medium-high heat, combine soy sauce, brown sugar, orange juice, rice vinegar, garlic, ginger, and sesame oil. Cook while stirring occasionally until slightly thickened (about 1-2 minutes).
  3. Once the chicken is ready, toss it in the ginger sauce for 1 minute.
Serving
  1. Serve immediately over rice, garnished with sesame seeds and chopped green onions.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Can freeze cooked chicken without the sauce in a freezer-safe container.