This soy and sesame chicken is one of those recipes you make once, then crave weekly. It comes together fast and feels special. Even better, it skips the fryer and still delivers crisp, golden chicken. Everything bakes in the oven, which keeps cleanup easy and stress low.
It is perfect for busy weeknights. You can prep the breading while the oven heats. The chicken cooks quickly and stays juicy inside. Meanwhile, the sauce comes together in one small pan. In just 30 minutes, dinner is on the table and everyone is happy.
The real highlight is the sauce. Hoisin brings sweetness and depth. Soy sauce adds that savory punch we all love. A touch of rice vinegar keeps things balanced. Then comes the sesame oil, which gives the whole dish warmth and richness. Fresh ginger ties it all together with a subtle bite.
Once the chicken is baked, it gets tossed straight into the hot sauce. This step matters. The heat helps the glaze cling to every crispy edge. Each piece ends up glossy, sticky, and full of flavor. It tastes just like takeout, only fresher and lighter.
Serve this chicken over fluffy rice to soak up every drop of sauce. Steamed broccoli or snap peas make an easy side. For extra texture, finish with toasted sesame seeds. Spring onions add freshness and color right at the end.
This is also a great recipe for sharing. Kids love the crunch. Adults love the bold flavor. It works for casual dinners or relaxed weekends at home. Best of all, you control the ingredients, which always feels good.
If you love quick comfort food with big flavor, this one is for you. It proves homemade can be just as satisfying as ordering in. Sometimes even better. Save it, make it, and enjoy every sticky bite.
No Take Out Needed Soy and Sesame Chicken
Equipment
- Small Saucepan
- tongs
- Sharp knife
Ingredients
For the chicken
- 1 cup all purpose flour 120g
- 3 extra large eggs
- 0.25 cup soy sauce 60ml
- 2 cups panko breadcrumbs 100g
- 1 lb chicken tenders cut into 1.5 inch cubes (450g)
For the sauce
- 0.75 cup chicken broth 180ml
- 0.25 cup hoisin sauce 60ml
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons cornstarch
- 2 teaspoons toasted sesame oil
- 1 teaspoon freshly minced ginger
- Sliced spring onions for garnish
- Toasted sesame seeds
Instructions
- Preheat the oven to 425F/220°C and place a baking rack onto a baking sheet
- Make a breading station by placing the flour into one dish, the eggs and soy sauce (whisked together) into a second dish and the panko breadcrumbs into the third dish
- Add the cubed chicken into the flour and shake of the excess, then dip into the egg and finally coat in the panko breadcrumbs. Place evenly spaced onto the rack over the baking sheet.
- Spray with cooking spray then bake in the oven for 20 minutes until cooked through and golden brown.
- In the meantime, make the sauce. Mix together the cornstarch, rice vinegar, hoisin sauce, soy sauce and chicken broth then set aside.
- Heat the sesame oil in a small pan and add in the ginger and also to cook for just thirty seconds until fragrant.
- Add in the hoisin and soy mixture and heat until simmering whilst stirring until smooth and thickened and glossy.
- Add in the hot baked chicken and toss to coat all pieces.
- Serve with rice and sprinkled with the sliced sping onions and toasted sesame seeds.
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