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Sesame Chicken

A recipe from the P.F. Chang's Inspired Meal Plan by Tasty Tactics

Sesame Chicken

Servings: 1

Prep Time: 6 minutes

Cook Time: 5-10 minutes

Ingredients (per serving)

  • 2 Tablespoons vegetable oil

  • 1 Large egg

  • 1 Tablespoon water

  • 1 Tablespoon cornstarch

  • 3 Tablespoons AP flour

  • 1/4 Teaspoon Kosher salt

  • 1 pinch black pepper

  • 1 pinch garlic salt

  • 1/2 Teaspoon paprika

  • 6 Ounces chicken thighs, raw, cubed into 1"pieces

  • 1 Teaspoon sesame oil

  • 1 Teaspoon garlic, minced

  • 1 Teaspoon rice wine vinegar

  • 2 Teaspoons honey

  • 2 Teaspoons sweet chili sauce

  • 1 Tablespoon ketchup

  • 2 Teaspoons brown sugar

  • 1 Tablespoon soy sauce

  • 2 Teaspoons sesame seeds

  • 1 individual green onion, chopped

  • 0.5 Cup Rice, cooked


  1. Follow package instructions to prepare the rice. Heat the oil in a wok or large frying pan until very hot.

  2. Whilst the oil is heating, whisk the egg and water in one shallow bowl and the cornstarch in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.

  3. Dredge the chicken in the cornstarch, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches. Remove from the pan and place in a bowl lined with kitchen towels.

  4. In a small bowl, combine sesame oil, garlic, vinegar, honey, chili sauce, katsup, brown sugar, and soy sauce. Add to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 1-2 minutes).

  5. Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes to ensure that the internal temperature of the chicken reaches 165 degrees.

  6. Serve over cooked rice and top with sesame seeds and chopped green onion.

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