This sesame chicken recipe is made on the Blackstone griddle or in a large stovetop skillet! With a few common Asian ingredients, some fresh vegetables, and boneless skinless chicken breasts, you can whip up a fantastic Chinese takeout-inspired dinner right on the flat top grill at home!
Sesame chicken is one of my wife’s favorite things to order from our local Chinese takeout restaurant. So when we were deciding what to cook on the Blackstone griddle recently, we decided to give this popular Asian recipe a try!
Unlike the super thick and sweet sauce that you get with Chinese restaurant sesame chicken, our version has a light and flavorful sauce that’s more reminiscent of a fancier Asian establishment. Slightly sweet, slightly tangy and spicy, this griddle sesame chicken strikes the perfect balance of flavor. And it just may have you tossing those takeout menus in the trash!
Ingredients for Sesame Chicken
We make a ton of Chinese takeout-inspired recipes on the griddle, like this Mongolian Beef or this Sweet and Sour Chicken, so we’ve got a stock of typical Asian ingredients on hand. So our sesame chicken sauce utilizes some of those ingredients that you may buy for other Chinese recipes, saving you some money and putting some of those less commonly used items to use.
Here’s what you need to make sesame chicken at home:
- Boneless Skinless Chicken Breasts – You can also use boneless skinless chicken thighs if you prefer.
- Flour and Cornstarch – These help to crisp up the chicken on the griddle, similar to what you’re used to with your favorite takeout sesame chicken.
- Eggs – Used to make an egg wash mixture to coat the chicken.
- Vegetables – Your call! I went for broccoli, green onions, bell pepper, and onion.
- Soy Sauce – I recommend the low sodium version for this recipe, but if you already have regular soy sauce on hand, then you can substitute that.
- Rice Vinegar – Adds a bit of tang.
- Sweet Chili Sauce – A little sweet, a little heat.
- Sesame Oil
- Oyster Sauce – Rich umami flavor.
- Ketchup
- Brown Sugar and Honey – For the sticky sweetness that you’re used to with sesame chicken.
- Garlic Powder, Salt, Black Pepper – Basic seasonings to elevate the dish.
- Sesame Seeds – It’s not really sesame chicken without the sesame seeds, right?
- (Optional) Crunchy Garlic Chili Oil – This is one of our favorite ingredients for a variety of Asian dishes, but you can definitely leave it out if you don’t have it. We LOVE the Chef’s Troy brand.
Ingredient Substitutions
- You may substitute boneless skinless chicken thighs for the breasts. Since thighs have a higher fat content, they’re less likely to dry out if you accidentally overshoot your internal temperatures.
- Minced garlic may be substituted for the crunchy garlic chili oil.
- Most traditional sesame chicken dishes include broccoli only, but we added more veggies to stretch the dish. Add your favorite vegetables or leave them out all together.
How to Make Sesame Chicken on the Blackstone Griddle (or in a skillet)
Preparing the Chicken Breasts
The first step is to prep the chicken for the griddle. Start by cutting the chicken breasts into bite-sized chunks (about 1″).
Then, coat the chicken in an egg wash mixture of beaten eggs, soy sauce, garlic powder, salt and pepper. Allow the chicken to marinate in the mixture for about 15-20 minutes. Then, toss in a blend of flour and cornstarch.
Making the Sauce for Sesame Chicken
Next, make the sesame chicken sauce by mixing together all of the sauce ingredients. Set the prepared sauce aside so that you can add it to the chicken and vegetables later.
Cooking the Sesame Chicken on the Griddle
Preheat the griddle to a medium-high heat. The griddle cooking temperature should be about 425°F so that the chicken gets nice and crispy on the outside. *You can grab a free printable griddle temperature chart here!
Then follow these steps to prepare the sesame chicken on the Blackstone griddle:
- Add a bit of oil to the preheated griddle surface. Place the floured chicken breast chunks on the griddle to begin cooking. If needed, add some more oil near the pieces of chicken so that they can shallow fry. (This is where a squirt bottle comes in handy!)
- Allow the chicken to cook on the first side for about 4-5 minutes, or until a nice golden crust develops. Then, flip the chicken pieces to the second side and cook and additional 3-5 minutes. When the chicken pieces reach an internal temperature of about 155-160°F, transfer to a wire rack or paper towel for the excess oil to drain. *Chicken is NOT done at 160°F, but it will go back on the griddle later to cook with the sauce.
- While the chicken is draining, cook the chopped vegetables on the griddle until done to your liking. We prefer a tender-crisp so that the veggies aren’t too mushy. Then, add the cooked chicken back to the griddle with the veggies.
- Pour on about half of the sesame chicken sauce, mixing with the chicken and vegetables so that all pieces are coated. After the sauce reduces slightly, add the rest and mix together well. *Be sure to cook until the internal temperature of the chicken is 165°F.
And then your griddle sesame chicken is ready to serve!
Recipe Tips
- Veggie Variety: Feel free to get creative with your vegetable selection—it’s a great way to clean out those leftover veggies. Try sugar snap peas, bell peppers, onion, or broccoli, or you can leave out the vegetables all together.
- Sauce Control: Always add the sauce to the griddle in increments. This way, you can control just how saucy you want your chicken, and the sauce won’t reduce too quickly.
- Avoid Overcrowding: When frying the chicken pieces, avoid overcrowding the griddle. This ensures even cooking and crispy texture.
Can I make sesame chicken in a regular skillet if I don’t have a griddle?
Yes! You can prepare this sesame chicken recipe in a skillet on the stovetop as well. Cook over medium to medium-high heat, and follow the same instructions. You may need to cook the chicken in batches depending on the size of your skillet.
Can I use thigh meat instead of chicken breast?
Absolutely! Thigh meat is juicier and will give a slightly different texture but will still be delicious.
Any tips for cooking saucy dishes on the griddle?
YES! Using the Blackstone griddle to cook Asian dishes that have sugary sauces is all about temperature control. Be sure to add the sauce in batches so as not to zap too much of the heat from the griddle. Also, if you add your sauces in increments, then you can better control how fast the sauce reduces.
After mixing the sauce with the chicken, you can move it on and off the hottest part of your griddle to reduce the sauce faster or more slowly. If you notice that the sauce is thickening too quickly, move the chicken to the cooler side of the griddle to slow down the reduction process.
How should I clean the Blackstone griddle after making sesame chicken?
The key to cleaning up after preparing sugary dishes like sesame chicken or orange chicken is to “clean as you go”. Then, while the griddle is still warm, add some water to create steam and use your scraper to scrape the surface clean. The total clean up time took me less than 4 minutes. *You can go here for full instructions on how to clean a Blackstone griddle.
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Sesame Chicken Recipe
Sesame Chicken
Ingredients
- 3 boneless skinless chicken breasts cut into bite-sized chunks (about 1")
- 2 eggs beaten
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup cornstarch
- ½ cup flour
- high-heat oil for frying
- ½ green bell pepper cut into chunks
- 2 cups broccoli florets
- ½ medium onion cut into chunks
- sesame seeds for garnish
- cooked white rice or fried rice for serving
For the Sauce:
- ⅓ cup soy sauce
- 3 tablespoons ketchup
- 3 tablespoons brown sugar
- 2 tablespoons sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon crunchy garlic chili oil *Or substitute 2 cloves minced garlic (about 1 tablespoon).
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
Instructions
- Coat the chicken in egg wash. Mix together 2 beaten eggs, about 1 tablespoon of the soy sauce, garlic powder, salt, and pepper until well combined. Add the chicken to the egg wash, ensuring that all pieces are coated. Allow to sit for 15-20 minutes.
- While the chicken is in the egg wash mixture, prepare the sauce. In a medium bowl, mix together all sauce ingredients until well combined. Set aside.
- In a large bowl, mix together flour and cornstarch. Add a few pieces of the chicken at a time to the flour mixture, tossing to coat evenly.
- Preheat griddle to medium to medium-high heat (about 400-425℉).
- Add enough oil to the heated griddle to shallow fry – about 4 to 5 tablespoons. Carefully place the floured chicken pieces in the heated oil, making sure that the pieces are not too close together so that they can crisp up and fry evenly. Cook on the first side for about 4-5 minutes, or until a nice golden color develops. Then flip to the second side and cook an additional 3-5 minutes, or until the internal temperature of the chicken is about 155-160℉. *NOTES – You can use a squirt bottle to apply extra oil near the chicken pieces as needed for them to shallow fry. Chicken is not done at 160℉, but it will continue to cook on the griddle with the sauce later.
- Transfer the chicken to a wire rack or paper towels for the excess oil to drain off.
- While the chicken is draining, cook the vegetables on the griddle until done to your liking. We prefer a tender-crisp so the veggies aren't too mushy. Then, add the cooked chicken back to the griddle with the veggies and mix together.
- Pour on about half of the prepared sauce, mixing with the chicken and vegetables so that all pieces are coated. After the sauce reduces slightly, add the rest and mix together well.
- When chicken is cooked through (165℉) and sauce is reduced to your liking, transfer the sesame chicken to a serving platter. *The sauce will continue to thicken as it cools, so be sure to not let it reduce too much on the griddle.
- Sprinkle sesame seeds on the chicken. Serve sesame chicken hot over white rice or fried rice.
Notes
- Veggie Variety: Most traditional sesame chicken dishes include broccoli only, but we added more veggies to stretch the dish. Add your favorite vegetables or leave them out all together.
- Chicken Thighs Option: You may substitute boneless skinless chicken thighs for the breasts (about 2 1/2 pounds). Since thighs have a higher fat content, they’re less likely to dry out if you accidentally overshoot your internal temperatures.
- Avoid Overcrowding: When frying the chicken pieces, avoid overcrowding the griddle. This ensures even cooking and crispy texture.
- Controlling the Sauce: If you add the sauce in increments, then you can better control how fast the sauce reduces. After mixing the sauce with the chicken, you can move it on and off the hottest part of your griddle to reduce the sauce faster or more slowly. If you notice that the sauce is thickening too quickly, move the chicken to the cooler side of the griddle to slow down the reduction process.
- Skillet Cooking: You can prepare this sesame chicken recipe in a skillet on the stovetop as well. Cook over medium to medium-high heat, and follow the same instructions. You may need to cook the chicken in batches depending on the size of your skillet.
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