Skip the takeout: Make sesame chicken at home for a frugal feast

Sesame chicken is a dish that brings the perfect balance of crispy chicken and a glossy, savory-sweet sauce, and when you make it at home, you’re in charge. You decide the ingredients, whether to add veggies or not, and the sodium level.

No MSG, unless you want it, and the best part? You’ll have bragging rights when your sesame chicken rivals your favorite restaurant’s version.

Cooking your takeout favorites at home doesn’t just save you money — it’s a chance to learn, experiment and create.

Plus, the process of cooking can be a celebration in itself, filled with aromas and textures that make it more than just a meal. It’s an experience.

With this simple, frugal and fabulous recipe, you can bring the joy of sesame chicken to your table — no takeout menu required.

Sesame Chicken

Servings: 4 to 6

Ingredients

1/2 cup water

1/4 cup packed brown sugar

2 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1/3 cup plus 2 teaspoons cornstarch, divided

2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

1 1/2 teaspoons kosher salt

3 tablespoons vegetable oil, divided

2 teaspoons fresh garlic, minced

1 teaspoon fresh ginger, minced

2 tablespoons sesame seeds

1 green onion, thinly sliced

Cooked rice, for serving

Optional vegetables: steamed broccoli, red pepper, celery, onion

Procedure

Whisk the water, brown sugar, soy sauce, vinegar, sesame oil and 2 teaspoons of the cornstarch together in a small bowl; set aside.

Slice the chicken into bite-size pieces. This is the most time-consuming part of this whole recipe. Place the chicken in a medium bowl and season with salt. Sprinkle the remaining 1/3 cup cornstarch over the chicken and toss with your hands until the pieces are separated and evenly coated.

Heat 2 tablespoons of oil in a large nonstick or cast-iron frying pan over medium-high heat until shimmering. Add half the chicken and spread into an even layer. Cook without stirring until golden brown on the bottom, about 4 minutes. Turn the pieces and cook until the chicken is browned on the second side and cooked through, about 4 minutes more. Transfer to a platter and keep warm. Add the remaining 1 tablespoon oil to the pan and repeat cooking the remaining chicken.

Optional: If you’d like to sauté the vegetables instead of steaming them, add them to the skillet now. Cook to your desired doneness, then proceed with the recipe as written. No specific quantities are suggested, as the choice and amount depend on your household’s preferences. Adding extra veggies is also a great way to stretch the meal and feed more people without greatly increasing costs.

Return all the chicken to the pan, add the garlic and ginger, and cook until fragrant, about 30 seconds.

Give the sauce another whisk, then pour the sauce into the pan. Cook, tossing constantly, until the sauce thickens, is glossy and coats the chicken, about 30 seconds.

Sprinkle with sesame seeds and toss to coat. Garnish with green onion and serve over rice if desired.