Japanese Sesame Chicken Recipe

Chicken breast: Cut into bite-sized pieces for even cooking and easy marination.

Soy sauce: Adds a salty, umami flavor to the marinade and sauce.

Sesame oil: Provides a rich, nutty aroma and taste that is essential to the dish.

Honey: Balances the savory elements with a touch of sweetness.

Toasted sesame seeds: Adds a crunchy texture and enhances the sesame flavor.

Garlic: Minced to infuse the marinade with a robust, aromatic flavor.

Ginger: Grated to add a fresh, zesty kick to the dish.

Cornstarch: Optional, used for thickening the sauce if desired.

To ensure the chicken absorbs maximum flavor, make small cuts or score the surface of the chicken breast before marinating. This allows the soy sauce, sesame oil, honey, garlic, and ginger to penetrate deeper into the meat, resulting in a more flavorful and tender dish.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and consistency.

• toasted sesame seeds - Substitute with sunflower seeds: Sunflower seeds offer a similar crunch, though the flavor will be different.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though it is less potent.

• grated ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but it is more concentrated, so use less.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and can be used in place of cornstarch.

• Allow the Japanese sesame chicken to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken to an airtight container. For best results, use a container that fits the amount of chicken closely to minimize air exposure.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps the chicken fresh and flavorful.
• For longer storage, place the chicken in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long the Japanese sesame chicken has been stored.
• When ready to reheat, thaw frozen chicken in the refrigerator overnight. This ensures even reheating and maintains the texture of the chicken.
• Reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth to prevent drying out. Stir occasionally until heated through.
• Alternatively, you can reheat the chicken in the microwave. Place the chicken in a microwave-safe dish, cover it with a microwave-safe lid or wrap, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
• If the sauce has thickened too much during storage, add a bit of water or chicken broth to loosen it up while reheating.
• Garnish with additional toasted sesame seeds before serving to refresh the flavors and add a bit of crunch.

• Preheat your oven to 350°F (175°C). Place the Japanese sesame chicken in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 15-20 minutes until warmed through.

• For a quick option, use the microwave. Place the chicken in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of water or chicken broth to the skillet, then add the leftover chicken. Cover and heat for about 5-7 minutes, stirring occasionally, until the chicken is hot.

• To maintain the crispiness of the chicken, use an air fryer. Preheat the air fryer to 350°F (175°C), place the chicken pieces in the basket, and heat for 3-5 minutes until warmed through and crispy.

• For a steamy option, use a steamer basket. Place the chicken in the basket over boiling water, cover, and steam for about 5-7 minutes until heated through.

• Mixing bowl: A large bowl used to combine the soy sauce, sesame oil, honey, garlic, and ginger with the chicken pieces.

• Skillet: A flat-bottomed pan used to cook the marinated chicken over medium-high heat.

• Spatula: A utensil used to stir and turn the chicken pieces while they cook in the skillet.

• Measuring spoons: Tools used to measure out the soy sauce, sesame oil, honey, and cornstarch accurately.

• Garlic press: A tool used to mince the garlic cloves efficiently.

• Grater: A tool used to grate the ginger finely.

• Small bowl: A bowl used to mix the cornstarch with water if you choose to thicken the sauce.

• Serving dish: A dish used to present the finished sesame chicken.

• Knife: A sharp tool used to cut the chicken breast into bite-sized pieces.

• Cutting board: A surface used to safely cut the chicken breast into pieces.

Marinate in advance: Prepare the marinade and chicken the night before. This allows the flavors to meld and saves time on busy days.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Cook in batches: If doubling the recipe, cook the chicken in batches to ensure even browning and faster cooking.

Thicken quickly: Mix cornstarch with water before starting to cook. This way, it's ready to add when needed.

Toast sesame seeds ahead: Toast and store sesame seeds in an airtight container for quick use.