My husband had been suffering from migraines for years. We’ve finally figured out that going gluten-free almost completely eliminates them. As a result, I’ve been playing around with a lot of gluten-free dishes. One thing we missed was the occasional Chinese take-out. Sesame chicken has always been a favorite with all three of us.
I played around with a few different recipes and different “breading”. I finally figured out that for us the best combination is using boneless, skinless chicken thighs and corn starch. The corn starch is gluten-free and gives a light, crispy coating on the chicken. The chicken thighs stay moister and have more flavor than chicken breast, or tenderloin chunks.
Even with the chicken thighs this doesn’t seem like a particularly frugal recipe, especially the first time you make it. Gluten-free soy sauce is higher than the regular kind and you need a little sesame oil and sesame seeds. The good news is that all three of these condiments will last you for quite some time and many more batches of sesame chicken. I love topping it with a little sliced green onion, but while tasty, that’s entirely optional. I grow some in my garden which makes it easy and frugal to have on hand.
I serve this sesame chicken over white rice with a side of steamed broccoli. It’s always a big hit. Leftovers are delicious for lunch the next day, but don’t expect that to happen often. Ours is usually gone after dinner. Yep, it’s that tasty.
Sesame Chicken Recipe (Gluten-Free)
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup of corn starch
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 tbsp honey
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 clove of garlic
- 2 tsp toasted sesame oil
- 1 tbsp sesame seeds