Sesame Chicken Recipe PF Changs Style Made Easy

Are you craving the irresistible, crispy, and saucy delight of P.F. Chang’s famous Sesame Chicken?

You’re in luck! This homemade Sesame Chicken recipe captures all the bold flavors and crunchy textures of the restaurant favorite, while being simple enough to prepare at home.

Whether you’re cooking for a family dinner or a cozy night in, this dish offers a perfect balance of sweet, savory, and nutty notes that will satisfy your taste buds and impress your guests. Say goodbye to takeout and hello to a fresh, flavorful, and healthier version of a classic Chinese-American dish that you’ll want to make again and again.

In this detailed guide, I’ll walk you through every step — from prepping the chicken with a perfectly crispy coating, to making the luscious sesame sauce that ties everything together beautifully. Ready your skillet and get ready to bring a little bit of P.F.

Chang’s magic into your kitchen!

Why You’ll Love This Recipe

This Sesame Chicken recipe is a total crowd-pleaser because it combines:

• Crispy, golden chicken pieces that stay tender inside.
• A sweet and tangy sauce with the perfect hint of garlic and soy.
• A nutty sesame flavor that adds depth and aroma.
• Quick and easy preparation that fits a busy weeknight.
• Customizable spice level and ingredient swaps to suit dietary preferences.

Plus, making it at home means you control the ingredients, making it a healthier option than most restaurant versions. It’s perfect for dipping, sharing, and savoring!

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch (for coating)
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup vegetable oil (for frying)
• 2 tablespoons toasted sesame seeds
• 2 green onions, thinly sliced (for garnish)
• Sesame Sauce:
• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 cup water
• 1 tablespoon cornstarch (mixed with 2 tablespoons water to make slurry)

Equipment

• Large mixing bowls
• Deep skillet or wok
• Measuring cups and spoons
• Whisk or fork
• Slotted spoon or tongs
• Paper towels (for draining)
• Small bowl for cornstarch slurry

Instructions

1. Prepare the chicken: Start by patting the chicken pieces dry with paper towels. This helps the coating stick better.
2. Set up your dredging station: In one bowl, mix the cornstarch and flour. In another bowl, beat the eggs.
3. Coat the chicken: Dip each chicken piece into the egg mixture, then dredge thoroughly in the cornstarch-flour mix. Place coated pieces on a plate.
4. Heat the oil: Pour vegetable oil into a large skillet or wok to a depth of about 1/2 inch. Heat over medium-high heat until shimmering but not smoking.
5. Fry the chicken: Carefully add the chicken pieces in batches to the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per batch. Use a slotted spoon or tongs to remove and drain on paper towels.
6. Make the sesame sauce: In a small saucepan, whisk together soy sauce, honey (or brown sugar), rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and water. Bring to a gentle boil over medium heat.
7. Thicken the sauce: Stir the cornstarch slurry (cornstarch mixed with water) and slowly add to the boiling sauce, whisking constantly. Cook until the sauce thickens, about 1-2 minutes.
8. Toss the chicken in sauce: Add the fried chicken pieces to the saucepan and gently toss to coat every piece in the glossy sauce.
9. Garnish and serve: Sprinkle the toasted sesame seeds and sliced green onions on top. Serve immediately with steamed rice or your favorite sides.

Tips & Variations

“For the crispiest chicken, make sure not to overcrowd the pan when frying. Fry in batches if necessary.”

• Make it spicy: Add a teaspoon of chili garlic sauce or red pepper flakes to the sauce for a mild kick.
• Use chicken breast: For a leaner option, chicken breast works well, but be careful not to overcook.
• Oven-baked version: For a healthier twist, bake the coated chicken pieces at 425°F (220°C) on a greased baking sheet for 20-25 minutes, flipping halfway through.
• Vegetarian alternative: Swap chicken for crispy tofu or cauliflower florets for a delicious plant-based meal.
• Extra sauce: Double the sauce recipe if you love your chicken extra saucy and sticky.

Nutrition Facts

Serving Suggestions

This Sesame Chicken pairs beautifully with a variety of sides to complete your meal:

• Steamed white or brown rice to soak up the savory sauce.
• Simple stir-fried vegetables like broccoli, snap peas, or bok choy.
• A light Asian cucumber salad for a refreshing crunch.
• Or try serving alongside some fried rice or noodles for a restaurant-style feast.

For more delicious and easy meal ideas, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or explore Vegan Recipes No Tofu: Delicious Plant-Based Meals for fantastic plant-based sides.

Conclusion

Making Sesame Chicken at home is not only fun but incredibly rewarding. This recipe delivers that perfect combination of crunch, sweetness, and umami flavor that makes P.F.

Chang’s version so beloved. Plus, you get the satisfaction of cooking from scratch, controlling the ingredients, and tailoring the dish to your taste preferences.

Whether you’re a seasoned cook or a beginner in the kitchen, these simple steps will guide you to a delicious meal that your whole family will enjoy. Don’t forget to experiment with the tips and variations to make it your own signature dish.

For more inspiration, visit our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for healthy accompaniments that brighten up your dinner table.

Get ready to impress yourself and your loved ones with this fantastic homemade Sesame Chicken — your new favorite weeknight dinner!

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