Sesame Oil Chicken Recipe

Chicken thighs: Boneless and skinless, these provide tender and juicy meat for the dish.

Sesame oil: Adds a rich, nutty flavor that is essential for this recipe.

Garlic: Minced to release its aromatic and flavorful oils.

Soy sauce: Adds a salty and savory element to the dish.

Oyster sauce: Provides a deep, umami-rich flavor that enhances the overall taste.

Water: Used to create the sauce and help cook the chicken.

Sugar: Balances the savory flavors with a touch of sweetness.

Cornstarch: Mixed with water to thicken the sauce.

When sautéing the garlic in sesame oil, be sure to keep a close eye on it to avoid burning. Garlic can quickly go from fragrant to bitter if overcooked. Stir continuously and adjust the heat if necessary to maintain a gentle sizzle. This will ensure your dish has a rich, aromatic base without any unpleasant burnt flavors.

• sesame oil - Substitute with olive oil: Olive oil has a mild flavor and can be used as a neutral substitute in cooking.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and high smoke point, making it a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar thick consistency and sweet-savory flavor profile.

• oyster sauce - Substitute with mushroom sauce: Mushroom sauce provides a similar umami depth, suitable for vegetarians.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• cornstarch - Substitute with potato starch: Potato starch is another effective thickener that can be used in place of cornstarch.

• Allow the Sesame Oil Chicken to cool to room temperature before storing. This prevents condensation from forming inside the container, which can make the dish soggy.
• Transfer the cooled chicken into an airtight container. Make sure to use a container that seals well to keep the chicken fresh and prevent any odors from the fridge from seeping in.
• Label the container with the date of preparation. This helps you keep track of how long the chicken has been stored.
• Store the container in the refrigerator if you plan to consume the Sesame Oil Chicken within 3-4 days. The flavors will meld together, making it even more delicious.
• For longer storage, place the airtight container in the freezer. The Sesame Oil Chicken can be frozen for up to 2 months without losing its flavor and texture.
• When ready to reheat, thaw the frozen chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the Sesame Oil Chicken on the stovetop over medium heat. Add a splash of water or chicken broth to prevent it from drying out.
• Alternatively, you can reheat in the microwave. Place the chicken in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.
• Serve the reheated Sesame Oil Chicken hot with freshly cooked rice or your favorite side dish. Enjoy the rich, savory flavors as if it were freshly made.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of water or chicken broth to the pan to prevent the chicken from drying out.
  3. Add the leftover Sesame Oil Chicken to the pan.
  4. Stir occasionally, ensuring the chicken is evenly heated.
  5. Heat for about 5-7 minutes or until the chicken is thoroughly warmed.

• Microwave Method:

  1. Place the Sesame Oil Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Continue microwaving in 30-second intervals until the chicken is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Sesame Oil Chicken in an oven-safe dish.
  3. Add a bit of water or chicken broth to the dish to keep the chicken moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes or until the chicken is heated through.

• Steaming Method:

  1. Set up a steamer or use a steaming basket over a pot of boiling water.
  2. Place the Sesame Oil Chicken in a heatproof dish that fits inside the steamer.
  3. Cover and steam for about 10 minutes or until the chicken is thoroughly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Sesame Oil Chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the chicken is hot and crispy.

Each method ensures your Sesame Oil Chicken retains its delicious flavors and textures, making your leftovers just as enjoyable as the first serving.

• Pan: Used to heat the sesame oil and cook the chicken and sauce.

• Spatula: Essential for stirring and sautéing the garlic and chicken.

• Measuring spoons: Needed to measure out the sesame oil, soy sauce, oyster sauce, and sugar accurately.

• Measuring cup: Used to measure the water for the sauce.

• Knife: For mincing the garlic and cutting the chicken thighs if needed.

• Cutting board: Provides a safe surface for mincing garlic and preparing chicken.

• Mixing bowl: Useful for mixing the cornstarch with water before adding it to the sauce.

• Tongs: Handy for turning the chicken pieces while they brown.

• Serving dish: For presenting the finished sesame oil chicken.

• Rice cooker: Optional, but useful for cooking rice to serve with the chicken.

Prepare ingredients in advance: Chop the chicken thighs and mince the garlic ahead of time to streamline the cooking process.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Measure sauces beforehand: Measure out the soy sauce, oyster sauce, and water before you start cooking to avoid interruptions.

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

Use a non-stick pan: A non-stick pan can help the chicken cook more evenly and make cleanup easier.