Asian High Protein Sesame Chicken is the perfect midweek hero: crispy chicken bites coated in a tangy sesame sauce, delivering a protein-packed punch with every savory, crunchy mouthful. Golden-brown pieces seared to a perfect crunch are draped in a glossy sauce that balances sweet and savory flavors, while ginger and garlic add warmth and depth. Whether you’re fueling up after a workout or just love bold Asian flavors, this dish promises a satisfying, healthy dinner that’s easy to fall in love with.
Key Ingredients
Get to know the stars of this high-protein sesame chicken—each component plays a key role in flavor, texture, and that crave-worthy crunch.
- 1 pound chicken breast, cut into bite-sized pieces: Lean protein that soaks up the yogurt-soy marinade and crisps beautifully.
- 1 large egg white: Binds the coating and helps create a light, airy crust.
- 2 tablespoon plain nonfat Greek yogurt: Tenderizes the chicken and adds tangy richness.
- 4 tablespoon low-sodium soy sauce, divided: Brings savory umami depth, split between marinade and sauce.
- 2 teaspoon sesame oil, divided: Infuses nutty aroma during marinating and sauce-making.
- 2 cloves garlic, minced: Delivers pungent warmth and aromatic depth.
- 1 teaspoon ginger, grated: Adds zesty heat and bright flavor.
- 1/4 cup cornstarch: Forms the initial crispy crust on the chicken.
- 1 tablespoon cornstarch: Thickens the glossy sesame sauce to the perfect consistency.
- 2 tablespoon avocado oil: High-smoke-point oil ideal for frying to a golden crunch.
- 1 tablespoon rice vinegar: Gives the sauce a mild tang to balance sweetness.
- 1 tablespoon honey: Adds natural sweetness and caramel-like notes.
- 1 tablespoon water: Helps achieve a smooth sauce texture.
- 1 teaspoon chili paste (optional): Boosts heat and complexity for spice lovers.
- 2 green onions, sliced: Fresh garnish to brighten each bite.
- 1 tablespoon toasted sesame seeds: Nutty crunch and visual appeal as a finishing touch.
How To Make Asian High Protein Sesame Chicken
In just a few straightforward steps, you’ll transform simple pantry staples into a restaurant-worthy dish. You’ll start by marinating the chicken with Greek yogurt, egg white, and bold aromatics, then dredge it in cornstarch for crunch. Next, fry the pieces to golden perfection, whisk up the sweet-savory-sesame sauce, and finally toss everything together so each bite is glossy and flavorful. Ready, set, cook!
1. In a large bowl, combine the chicken pieces, egg white, Greek yogurt, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, minced garlic, and grated ginger. Mix until every piece is coated, then cover and marinate in the refrigerator for at least 20 minutes.
2. Place 1/4 cup of cornstarch in a shallow dish. Working in batches, dredge each marinated chicken piece in the cornstarch, shaking off any excess to ensure an even, light coating.
3. Heat the avocado oil in a large skillet over medium-high heat until it shimmers. This heat level is key for that golden crust.
4. Fry the chicken pieces in batches for 4 to 5 minutes per side, or until they’re golden brown and cooked through. Transfer them to a paper towel–lined plate to drain any excess oil.
5. In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, rice vinegar, honey, water, 1 teaspoon of sesame oil, chili paste (if using), and 1 tablespoon of cornstarch until smooth.
6. Pour the sauce mixture into the hot skillet and cook over medium heat, stirring constantly, until it thickens, about 2 minutes.
7. Return the drained chicken to the skillet and toss to coat each piece evenly with the glossy sauce.
8. Transfer the chicken to a serving platter and sprinkle with sliced green onions and toasted sesame seeds for a fresh, nutty finish.
Serving Suggestions
This sesame chicken shines when paired with complementary sides that soak up every last drop of sauce.
- Steamed Jasmine Rice: A fluffy bed of rice absorbs the glossy sauce and balances the bold flavors.
- Cauliflower Rice: Keep it low-carb by substituting with light, tender cauliflower rice that still captures the sauce.
- Stir-Fried Veggies: Quickly toss broccoli, snap peas, and bell peppers for a colorful, crunchy side.
- Crispy Salad: Combine cucumber ribbons, shredded carrot, and a light sesame-ginger dressing to contrast the warm chicken.
Tips For Perfect Asian High Protein Sesame Chicken
A few pro pointers can take this dish from great to unforgettable—and I’ve got them all right here. Use these friendly tips to perfect every step, from marinating to frying to serving.
- For extra crispiness, drain coated chicken on a wire rack for 5 minutes before frying to remove excess moisture.
- Marinate the chicken for up to 2 hours (instead of just 20 minutes) to deepen those flavors.
- To reduce calories, bake or air-fry the chicken at 400°F for 18–20 minutes, flipping halfway through.
- Serve over steamed rice or cauliflower rice for a balanced, filling meal that soaks up the sauce.
How To Store It
Keeping your sesame chicken fresh and flavorful is easy with the right storage methods. Whether you’re meal-prepping or enjoying leftovers, follow these tips for best results.
- Refrigerate: Let the chicken cool completely, then store in an airtight container in the fridge for up to 3 days.
- Freeze: Arrange cooled pieces in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.
- Reheat on the Stove: Warm the chicken in a skillet over medium heat to restore crispiness, adding a splash of water if the sauce has thickened too much.
- Microwave: For quick reheating, place chicken in a microwave-safe dish with a damp paper towel on top; heat in 30-second intervals to retain moisture.
Frequently Asked Questions
Here are answers to your top questions about making and enjoying this sesame chicken.
- How long does it take to prepare this recipe?
It takes about 20 minutes to prep and marinate the chicken, around 10 to 12 minutes to fry it in batches, and about 2 minutes to thicken the sauce, for a total of roughly 35 minutes of active cooking time plus the marinating period.
- How can I achieve extra crispiness on the chicken?
After dredging the chicken in cornstarch, let it rest on a wire rack for about 5 minutes to dry out the coating. Make sure the avocado oil is shimmering and the skillet isn’t overcrowded so each piece fries evenly and crisps up beautifully.
- Can I bake or air-fry the chicken instead of pan-frying?
Yes. Preheat your oven or air fryer to 400°F. Arrange the coated chicken pieces in a single layer and cook for 18 to 20 minutes, turning halfway through, until golden brown and cooked through. Then toss with the sauce as directed.
- How do I know when the chicken is fully cooked?
Properly cooked chicken pieces should be golden brown on the outside, firm to the touch, and have no pink in the center when cut. The juices should run clear.
- Can I make substitutions for the dairy or sweetener in this recipe?
You can replace plain nonfat Greek yogurt with unsweetened dairy-free yogurt or even aquafaba for a vegan option. Swap honey for pure maple syrup or agave nectar. Ensure your soy sauce and cornstarch are gluten-free if needed.
- What’s the best way to store and reheat leftovers?
Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to three days. To reheat, warm it in a skillet over medium heat to restore crispiness; microwaving is faster but will soften the coating.
- What are some ideal side dishes to serve with this sesame chicken?
Serve it over steamed rice, cauliflower rice, or quinoa and add a side of sautéed or steamed vegetables like broccoli, snap peas, or bell peppers for a balanced, colorful meal.
What Makes This Special
This Asian High Protein Sesame Chicken stands out with its fabulous contrast of textures—crunchy, tender chicken meets a silky, glossy sauce that’s both sweet and savory. The Greek yogurt marinade ensures juicy bites while cornstarch coating delivers that irresistible crisp. Plus, you can tweak heat levels, swap ingredients for dietary needs, or even air-fry for a lighter touch. Go ahead, print this article, save it, and let me know how it turns out. I’d love to hear your comments, questions, or any fun twists you try!
Asian High Protein Sesame Chicken
Description
Golden-brown chicken pieces seared to a crunchy finish, draped in a glossy sesame sauce that's both sweet and savory. Each bite bursts with ginger-tinged warmth and a nutty aroma that lingers delightfully.
Ingredients
Instructions
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In a large bowl combine chicken, egg white, Greek yogurt, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, garlic and ginger. Mix well and marinate in the refrigerator for at least 20 minutes.
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Place 1/4 cup cornstarch in a shallow dish. Dredge each piece of marinated chicken in the cornstarch until fully coated.
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Heat avocado oil in a large skillet over medium-high heat until shimmering.
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Fry chicken in batches for 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
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In a small bowl whisk together the remaining 2 tablespoons of soy sauce, rice vinegar, honey, water, 1 teaspoon of sesame oil, chili paste and 1 tablespoon of cornstarch until smooth.
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Pour the sauce mixture into the skillet and cook over medium heat, stirring constantly, until it thickens, about 2 minutes.
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Return the chicken to the skillet and toss to coat each piece evenly with the sauce.
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Transfer the chicken to a serving platter and sprinkle with sliced green onions and toasted sesame seeds.
Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 90kcal
Note
- For extra crispiness drain coated chicken on a wire rack for 5 minutes before frying.
- Marinate chicken up to 2 hours for deeper flavor.
- To reduce calories bake or air-fry chicken at 400°F for 18-20 minutes.
- Serve over steamed rice or cauliflower rice for a complete meal.
