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Home ยป Main Dishes ยป Crispy Gluten-Free Sesame Chicken – Easy Recipe

Crispy Gluten-Free Sesame Chicken – Easy Recipe

Last Updated December 20, 2023. Published January 18, 2023 Good For You Gluten Free

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Crispy Gluten-Free Sesame Chicken – Easy Recipe
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My restaurant-quality gluten-free sesame chicken offers battered, crispy bits of juicy chicken coated with a sweet and sticky sesame sauce. This popular take-out Chinese restaurant dish quickly transforms into a gluten-free masterpiece that you can safely enjoy at home. This post may contain affiliate links. Please see my disclosures.

I love Chinese food. It’s one of the many cuisines I can’t eat since my celiac disease diagnosis in 2012. The only treatment for celiac disease is a strict diet free from gluten, a protein found in wheat, rye, barley, and sometimes oats. It also means I must avoid foods that may have come in contact with gluten during the cooking process, which is a given in a busy Chinese restaurant.

One of the Chinese dishes I miss the most is crispy and tangy sesame chicken. I used to order this dish – and sweet and sour chicken – all the time.

Unfortunately, sesame chicken is typically coated in wheat flour, deep-fried in a shared fryer where gluten cross-contamination is rampant, and coated in a sesame sauce, which almost always contains soy sauce. Soy sauce, unless labeled gluten-free, contains wheat.

If it’s been a hot second since you’ve eaten restaurant-quality sesame chicken, your luck is about to change. My simple gluten-free sesame chicken recipe is out-of-this-world delicious, and you can make it at home in the safety of your dedicated gluten-free kitchen.

I hope you enjoy the tangy, slightly sweet, and slightly savory gluten-free sesame chicken recipe. If your family is anything like mine, they will be begging you to make it time and time again.

close up on gluten-free sesame chicken on a plate

How to Make Gluten-Free Sesame Chicken

To make the sauce for the sesame chicken, combine the following ingredients in a bowl or measuring cup. Set the sauce aside. You won’t need it until you’re ready to coat the cooked chicken pieces.

  • โ…“ cup low-sodium gluten-free soy sauce (or tamari) – see notes
  • โ…“ cup chicken broth
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 3 Tbsp brown sugar
  • 2 tsp garlic, minced (fresh)
  • 2 tsp grated ginger (fresh)
  • ยฝ -1 tsp red pepper chili flakes (optional)
sesame chicken sauce

To make the crispy chicken pieces, combine one cup of cornstarch with one-half teaspoon of kosher salt and fresh black pepper in a bowl.

chicken bits and cornstarch mixture

Dip each piece of the boneless, skinless chicken thighs into the cornstarch mixture, then place each chicken piece in a hot skillet pan coated with oil. I recommend working the chicken in two batches to avoid overcrowding the pan.

Allow the chicken to cook in the hot oil for 2-3 minutes on each side until lightly browned all over and the chicken is cooked through. Add more oil as needed. Once the chicken is cooked, you’ll remove the chicken from the pan and place each piece on a wire rack or paper towel to drain.

cooked chicken pieces

Once all the chicken pieces are cooked, wipe the pan clean with a paper towel, add the sauce mixture, and heat it over medium-high heat for two minutes until it bubbles and thickens.

Turn the heat to medium and add the cooked chicken pieces. Gently stir the chicken pieces to coat them in the sauce. Cook for another 3-4 minutes, stirring frequently. The sauce will continue to thicken and become sticky as it cooks.

Turn off the heat, serve the sesame chicken over rice, quinoa, or vegetables, and top with toasted sesame seeds and sliced green onions.

gluten-free sesame chicken on a plate

Why We Love This Recipe

This recipe is perfect in so many ways:

It Satisfies that Chinese Food Craving: I’m always hankering for Chinese food, and it’s nice to have this go-to recipe to satisfy that intense craving. I make this recipe several times each month because it’s that good.

It’s Savory and Sweet: The sauce is savory and sweet and tastes exactly like you remember sesame chicken tasting.

It’s Not Deep Fried: My sesame chicken is pan-fried vs. deep-fried, making it slightly healthier than anything you’d find at a Chinese restaurant.

close up on chopsticks grabbing the gluten-free sesame chicken

It’s MSG-Free: My recipe is free from MSG, a common flavor enhancer used in Chinese restaurants. MSG has been linked to headaches, giddiness, sweating, abdominal pain, and hives in patients with sensitivity to MSG.

It’s Allergen-Friendly: My recipe is free from gluten, peanuts, fish, eggs, and shellfish, all of which are common allergens found in Chinese cuisine. This recipe is also dairy-free.

Notes and FAQs

Below, I share answers to frequently asked questions:

Tamari: This recipe calls for low-sodium tamari. If using regular tamari, reduce the soy sauce to 1 tablespoon. You can also use coconut aminos if you’re avoiding soy.

Ginger: Fresh ginger is always best, but you can substitute one teaspoon of ground ginger instead of two teaspoons of fresh ginger. I don’t always have fresh ginger readily available, so I sometimes use frozen ginger cubes from Dorot.

Oil: You may need to add more oil to the pan if it becomes dry. Use a high-heat-approved oil, like avocado oil. I discuss the importance of using the right oil in this article.

Chicken Thighs vs. Breasts: Chicken thighs come out juicier than boneless skinless chicken breasts. However, you could swap thighs for breasts. The taste and texture will vary, but it will still taste good.

How to Serve Sesame Chicken: I recommend serving the crispy sesame chicken over white rice, brown rice, cauliflower rice, quinoa, or stir-fry vegetables.

Cornstarch: I don’t recommend substituting gluten-free flour for cornstarch. Cornstarch gives you a crispy coating while sealing in the juices so you wind up with a tender piece of chicken. While cornstarch works best, you could substitute potato starch. Cornstarch is typically gluten-free; check labels carefully.

Argo cornstarch tested for hidden gluten with Nima Sensor (Nima displays smile)
I tested Argo cornstarch for hidden gluten with my Nima Sensor, a portable gluten-detecting device. Nima smiled, which meant it didn’t find any gluten.

More Delicious Recipes

You might also like these recipes:

  • Easy Gluten-Free Sweet and Sour Chicken
  • Gluten-Free Fried Rice
  • Flavorful Egg Roll Filling Inside Rice Paper Wrappers or Over Rice
  • Easy Black Pepper Stir Fry with Ground Turkey
  • Asian Meatball Bowls
  • Better-Than-Take-)ut Gluten-Free Pad Thai
  • Crispy Tofu and Rice Ramen
  • Easy Gluten-Free Orange Chicken Recipe โ€“ Tastes Like Take-Out

If you enjoy eating out, be sure to download my ebook, The Ultimate Guide to Eating Out Gluten Free.

Gluten-Free Sesame Chicken

You'll love this restaurant-quality gluten-free sesame chicken recipe made with battered crispy bits of juicy chicken coated with a sweet and sticky sesame sauce.
4.15 from 7 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Chinese
Keyword: chinese chicken recipe, sesame chicken
Prep Time: 10 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 28 minutes minutes
Servings: 4 servings
Calories: 531kcal
Author: Jenny Levine Finke

Equipment

  • Large non-stick skillet pan

Ingredients

For the Sauce:

  • โ…“ cup low-sodium gluten-free soy sauce or tamari – see notes
  • โ…“ cup chicken broth
  • 3 Tbsp brown sugar
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 2 tsp garlic minced (fresh)
  • 2 tsp ginger grated (fresh) see notes
  • ยฝ -1 tsp red pepper chili flakes optional

For the Chicken:

  • 1 cup cornstarch more if needed
  • 1/2 tsp kosher salt
  • black pepper 3-4 grinds
  • 1/4 cup vegetable oil divided
  • 1 1/2 lbs skinless boneless chicken thighs cut into chunks

Toppings:

  • 2 tbsp toasted sesame seeds
  • 2 green onions sliced

Instructions

  • Combine the sauce ingredients in a bowl or large measuring cup. Mix well and set aside.
  • Combine the cornstarch, salt, and pepper in a bowl. Whisk and set aside.
  • Heat half the oil in a large non-stick skillet pan over medium-high heat.ย Once the oil is hot, coat about half of the chicken pieces with the cornstarch mixture, dipping them individually into the cornstarch mixture, then add each piece of chicken in a single layer in the pan. Do not overcrowd the pan. Cook the chicken in two batches.
  • Allow the chicken to cook in the hot oil for 2-3 minutes on each side until lightly brown all over and the chicken is cooked through.ย Add more oil as needed. Once the chicken is cooked, remove the chicken from the pan and place each piece on a wire rack or paper towel to drain.
  • Heat the remaining oil and cook the additional chicken until cooked through on each side. Remove the chicken from the pan and place each piece on the wire rack.
  • Wipe the pan clean with a paper towel, then add the sauce mixture and cook it over medium-high heat for two minutes until it bubbles and begins to thicken.
  • Turn the heat to medium and add the cooked chicken pieces. Gently stir the chicken pieces to coat them in the sauce. Cook for another 3-4 minutes, stirring frequently. The sauce will continue to thicken and become sticky as it cooks.
  • Turn off the heat and serve the sesame chicken over rice or vegetables. Top with sesame seeds and green onions.

Notes

All nutrition information is approximate.
Tamari: This recipe calls for low-sodium tamari. If using regular tamari, reduce the soy sauce to 1 tbsp. You can also use coconut aminos if you’re avoiding soy.
Ginger: Fresh ginger is always best, but you can substitute 1 tsp of ground ginger instead of 2 tsp fresh ginger. I don’t always have fresh ginger readily available, so I sometimes use frozen ginger cubes from Dorot.
Oil: You may need to add more oil to the pan if it becomes dry. Use a high-heat-approved oil, like avocado oil. I discuss the importance of using the right oil in this article.
Cornstarch: I don’t recommend substituting gluten-free flour for cornstarch. Cornstarch allows you to get a crispy crust on the chicken while sealing in the juices. While cornstarch works best, you could substitute potato starch. Cornstarch is typically gluten free; check labels carefully.

Nutrition

Calories: 531kcal | Carbohydrates: 41g | Protein: 35g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1295mg | Potassium: 545mg | Fiber: 1g | Sugar: 9g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Main Dishes 6 Comments

Reader Interactions

Comments

  1. Good For You Gluten Free says

    February 20, 2024 at 5:20 pm

    It wonโ€™t have the same coating but it could work. Spray it with avocado oil to help it crisp up.

  2. Colleen Bentz says

    February 20, 2024 at 3:18 pm

    Can I “fry” the chicken in an air fryer?

  3. Amanda says

    February 10, 2024 at 5:01 pm

    Made this tonight! It was a hit with husband and kids!

  4. Good For You Gluten Free says

    January 20, 2023 at 1:49 pm

    Minced fresh garlic. About two cloves

  5. Thomas Byrnes says

    January 20, 2023 at 10:11 am

    Sesame Chicken recipe. Is the 2 tsp of garlic dry, sliced or minced?

  6. Julie Garmon says

    January 18, 2023 at 4:37 pm

    Looks like another big winner! Will be trying soon โค๏ธ

Leave a CommentCancel reply

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read Moreโ€ฆ

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524 shares