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Sesame Chicken Bowls

Crispy chicken pieces glazed in a sweet and savory sesame sauce served over fluffy rice - a homemade version that rivals restaurant dishes in just 20 minutes.
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Prep Time 8 minutes
Cook Time 12 minutes
Servings: 4
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
For the Sesame Sauce
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons sesame seeds
For Serving
  • 3 cups cooked jasmine rice
  • 2 green onions, sliced
  • Extra sesame seeds for garnish

Method
 

  1. Cut chicken into uniform 1-inch pieces. Toss with salt and pepper, then coat thoroughly with cornstarch.
  2. While chicken is being prepared, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sesame seeds in a small bowl.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add cornstarch-coated chicken pieces in a single layer, avoiding overcrowding. Cook for 3-4 minutes per side until golden brown and crispy, reaching internal temperature of 165°F.
  4. Reduce heat to medium and pour the prepared sauce over the cooked chicken. Toss continuously for 1-2 minutes until each piece is beautifully glazed and glossy.
  5. Divide warm rice among serving bowls, then top with glazed sesame chicken. Sprinkle with sliced green onions and extra sesame seeds for garnish.

Notes

Don't skip the cornstarch coating for crispy texture. Avoid overcrowding the pan. Never add sauce to extremely high heat as honey can burn quickly. Start rice first if cooking fresh, or use day-old refrigerated rice for best texture. Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently to maintain sauce consistency.