I just love Sesame Chicken. I know it’s an Americanized dish through and through but for me, it’s still what I usually order if I go Chinese. I have an old recipe on a faded recipe card that I’ve made once; loved it but it’s simply not something I want to go to the trouble of making often. Or ever. I think the best version of Sesame Chicken to eat at home comes via delivery from a nearby Pho restaurant. I’ve tried Pho there but I just could not get onboard with the craze; so I go there for the chicken. It’s not that it’s seriously difficult to prepare but the whole notion of frying chicken always feels like too much work. Not so much in the preparation and actual frying but the cleanup. No matter how careful I am; that oil seems to spatter into every crevice possible and the cleanup just leaves me wondering WHY I ever FRY? Takeout it is…until now.
So how about trying it without the frying? Now don’t get me wrong; I just love the crunch factor of Sesame Chicken but I decided that I could try doing without the crunch if it meant having those flavors I love come together easier at home and what could be easier than making it in a crockpot? I’m certain anyone reading this blog will understand that thinking; eliminating some extra fat and calories is just a bonus! There are times and places for all day cooking but without this crockpot recipe I just know I will spend my time and money making that run to Pho!
It passed muster with my troops; they loved the flavors and insisted it was delish. That’s all I EVER ask for; I love me some happy eaters! Let me know if this works for you too!
Sesame Chicken - Crockpot Style
4 hrs 10 mins
- 6-8 boneless, skinless chicken thighs or 4 chicken breasts or a combination of both
- Salt and pepper
- 1/4 cup diced green onion
- 2 cloves garlic, minced
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/2 cup soy sauce
- 2 Tbsp olive oil
- 1/2 cup rice wine vinegar
- 1-2 Tbsp Chili Paste depending on how hot you want it (I use Sambal Oelek)
- 4 tsp cornstarch
- 1/3 cup water
- 4-6 cups rice, cooked
- Sesame seeds
- 3 green onions, sliced
- Season chicken with salt and pepper and put into crockpot.
- Combine onion, garlic, honey, brown sugar, ketchup, soy sauce, oil, rice wine vinegar and chili paste in a small bowl; mix well. Pour over chicken. Cook on low for 3-4 hours.
- Remove the chicken leaving the sauce in the crockpot. Cool chicken slightly and shred into bite size pieces.
- Dissolve 4 teaspoons cornstarch in 1/3 cup water in a separate small bowl and add mixture to crock pot; stirring to combine with sauce. Cover and cook until slightly thickened; 5-10 minutes.
- Add chicken back to sauce and stir to coat. Plate rice on dishes and top with chicken.
- Garnish with sesame seeds and green onion slices.
Depending on your crockpot's age and settings; you might have to pour the sauce into a saucepan and thicken in on the stove. Return sauce and chicken to the crockpot to keep warm for serving.