Crockpot Sesame Chicken knocks the socks off of traditional Sesame Chicken with the additional depth of sweet and spicy Asian Sweet Chili Sauce – you will never want to make another sesame chicken recipe again!
Crockpot Sesame Chicken is a healthier version of your favorite takeout that is wonderfully tender, juicy and smothered in the most intoxicating sweet heat sesame sauce – AND all you have to do is add the ingredients to your slow cooker and dinner is served! This Sesame Chicken super customizable – add your favorite veggies to the crockpot, or serve with veggies, rice, noodles, zoodles, etc. It’s kid friendly, freezes wonderfully and makes an excellent meal prep chicken recipe.
Sesame Chicken
I have been grilling a lot this summer and have so many grilling recipe ideas to make/share before the summer is over that I have neglected my other favorite summer cooking method – the crockpot! This little counter cooker allows you to beat the summer heat by adding all your ingredients then walking away as your home fills with the enticing aroma – and in this case – the sweet and spicy aroma of Crockpot Sesame Chicken. Its a beautiful thing.
But also kind of tortuous. But the wait is sssssoooooooooo worth it.
WHAT is SESAME Chicken?
If you’re wondering what Sesame Chicken is, it is an American-Chinese chicken dish – you won’t find it in China. The chicken is traditionally breaded and deep fried then enveloped in a rich reddish-brown sauce that is slightly sweet and savory. It’s name has very little to do with sesame flavor, unlike my Sesame Noodles, but simply refers to the garnish of sesame seeds on top of the finished sesame chicken.
How healthy is sesame chicken?
Classic Sesame Chicken is deep fried. We are skipping that step and instead creating healthier Sesame Chicken. We get to enjoy the dynamic flavor of Sesame Chicken without all the greasy breading calories! To make this Crockpot Sesame Chicken healthier, add additional vegetables such as broccoli, carrots, bell peppers, snow peas, etc.
What ingredients are in sesame chicken?
This Crockpot Sesame recipe is a perfect balance of savory, sweet, and tangy with a kick of heat. Itโs savory from the soy sauce, aromatic from the garlic and ginger, sweet from the brown sugar, tangy from the hoisin, ketchup and rice wine finished off with a splash of sweet heat from Asian Sweet Chili Sauce. I’m drooling all over again. Here is what you’ll need for this Sesame Chicken recipe:
- chicken breasts: you are welcome to substitute chicken thighs if you prefer. Chicken thighs often require less cooking time, so adjust cooking accordingly.
- Asian sweet chili sauce: this is my secret ingredient to this Crockpot Sesame Chicken. It is often called Thai Sweet Chili Sauce as well and can be found in the Asian aisle at your grocery store (I use Mae Ploy brand). It is made of chilies, sugar, vinegar and garlic and is an addicting balance of sweet and spicy. Itโs often used as a dipping sauce for egg rolls but I love to use it in everything.
- soy sauce: use LOW SODIUM or reduced sodium soy sauce so your Sesame Chicken isn’t too salty.
- ketchup: most Sesame Chicken recipes contain ketchup. It adds a rich tanginess but I promise your Crockpot Sesame Chicken will NOT taste like ketchup!
- brown sugar: adds the depth of sweetness. You can use more or less depending on how sweet vs savory you like your Sesame Chicken.
- hoisin sauce: If you arenโt familiar with hoisin sauce it it can be found in the Asian section of your grocery store and is like Asian BBQ Sauce. Its rich, sweet and tangy. Not all hoisin sauces are created equal (and you can TASTE the difference) so I suggest only using quality hoisin sauce such as Lee Kum Kee or Kikkkoman. I use hoisin sauce all the time in my recipes so if you are interested in making my Beef and Broccoli, Kung Pao Shrimp, Mongolian Chicken etc., then I promise it will not go to waste!
- rice wine: adds a sweetness and depth of flavor. I use โKikkoman Aji-Mirin: Sweet Cooking Rice Seasoningโ which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic flavor without the sweetness.
- toasted sesame oil: adds a toasted nuttiness to the Crockpot Sesame Chicken. If you only have regular and not toasted sesame oil, you can use that as well.
- garlic: you can use 1 1/2 teaspoons garlic powder or 3-4 garlic cloves minced.
- ginger: you can add 1/2 teaspoon ginger powder or 2 teaspoons freshly grated ginger
How do you make easy sesame chicken?
- Step 1 – Add chicken to crockpot: Use defrosted chicken breasts or thighs because frozen chicken will release a lot of liquid while it cooks which will make your sesame chicken sauce watery.
- Step 2 – Add sauce: Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken. If you don’t like heat at all, start with 2 tablespoons Asian Sweet Chili Sauce. You can always add more at the end of cooking.
- Step 3 – Cook: Cook on low for 5-7 hours or on high for 3-4 hours or until chicken is tender enough to shred then remove to a cutting board to shred. The key to tender chicken is to cook it long enough. If itโs not easily shredding, it simply needs more time to tenderize.
- Step 4 – Shred Chicken: I shred my chicken directly in the crockpot with two forks for ease but you may transfer chicken to a cutting board if you prefer.
- Step 4 – Thicken sauce: Add 1 ½ tablespoons cornstarch mixed with ¼ cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Alternatively, you can add the cornstarch slurry and liquid from the crockpot to a saucepan and simmer until thickened on the stove – this will create a thicker sauce. If you make the sauce on the stove top, add it back to the chicken and cook on LOW for 20 minutes so the sesame sauce has time to absorb into every nook and cranny for more flavorful sesame chicken.
- Step 6 – Customize: Taste and add Sriracha for spicier, brown sugar for sweeter if desired. For more sweet heat, add additional Asian sweet chili sauce.
- Step 7 – Garnish: Top with sesame seeds and optional green onions.
- Step 8 – EAT!: Finally the hard wait is over. Move over chopsticks. This is no time for pretty eating.
Can I Add Broccoli to Sesame Chicken?
You are welcome to add broccoli to steam in the slow cooker after you have shredded your chicken but I like to just steam mine in the microwave for 3 minutes โ because then it just takes 3 minutes.
You can also add any cooked veggies to your chicken. Carrots should be added in the beginning but other tender vegetables such as bell peppers should be added the last 30 minutes or so when the cornstarch slurry is added.
Can I freeze Crockpot Sesame Chicken?
To freeze Crockpot Sesame Chicken:
- Let Sesame Chicken cool completely.
- Transfer to either a large freezer size bag or divide into smaller portions.
- Press air out of the freezer bag, seal, label and freeze for up to 3 months.
- When ready to eat, defrost Sesame Chicken in the refrigerator.
- Heat on the stove until warmed through.
WHAT TO SERVE WITH CROCKPOT SESAME CHICKEN?
- Stir fry veggies
- White, brown, cauliflower rice or Coconut Rice with Pineapple
- Asian noodles or zoodles
- Asian Salad
- Potstickers
- Spring Rolls
- Wontons
CAN I SUBSTITUTE PORK FOR CHICKEN?
Yes, you can substitute pork for chicken in this Crockpot Sesame Chicken recipe. I recommend using pork shoulder/butt and searing first like in my Asian Caramel Pulled Pork.
Looking for more Asian recipes?
- Mongolian Beef
- General Tso’s Chicken
- Wonton Soup
- Crockpot Cashew Chicken
- Sweet and Sour Chicken
- Pineapple Ginger Chicken
- Beef Bulgogi
WANT TO TRY THIS SESAME CHICKEN RECIPE?
Pin it to your Dinner, Crockpot, Chicken or Asian to SAVE for later!
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Ingredients
- 1 1/2 pounds chicken breasts (thawed)
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
- sriracha to taste (optional)
Sweet Chili Sesame Sauce
- 2-4 tablespoons Asian sweet chili sauce (I use Mae Ploy)*
- 1/3 cup low sodium soy sauce
- 1/3 cup ketchup
- 1/3 cup packed brown sugar
- 2 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkkoman)**
- 2 tablespoons rice wine
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons garlic powder or 3-4 garlic cloves minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger powder or 2 teaspoons freshly grated ginger
- 1 teaspoon salt
- 1/4 teaspoon pepper
Garnishes
- toasted sesame seeds
- chopped green onions
- sriracha or Asian chili sauce to taste
Instructions
- Add chicken to the bottom of a lighlty greased slow cooker.
- Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over the chicken.
- Cook on low for 5-7 hours or on high for 3-4 hours OR until the chicken is tender enough to shred (check the chicken early). If you are using thin chicken breasts or boneless chicken thighs, reduce the cooking time.
- Shred chicken in the crockpot and add 1 ½ tablespoons cornstarch mixed with ¼ cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. *Alternatively, you can add the cornstarch slurry and liquid from the crockpot to a saucepan and simmer until thickened on the stove – this will create a thicker sauce.*
- Serve with rice and garnish with sesame seeds and green onions.
Notes
- *If you don’t like heat at all, start with 2 tablespoons Asian Sweet Chili Sauce. You can always add more at the end of cooking.
- **Hoisin sauce can be found in the Asian section of your grocery store.
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Jen and Emily @ Layers of Happiness says
MY poor slow cooker gets neglected during the summer too… something in my brain just associates the slow cooker with fall! Definitely need to break that streak and make this chicken ASAP.
Jen says
I make tons of soups in my slow cooker so I think that’s why I associate it with fall a lot too but it it so handy for the summer! I hope you enjoy this chicken! Thanks Jen and Emily!
Steve Yoder says
STOP! You’re killin’ me! I’m not even hungry and I want to make and eat everything on this page. There aren’t enough days in the year to cook all the amazing things you’re coming up with. Please, stop torturing me! And pass the Asian sweet chili sesame chicken, please.
Jen says
I would respond “LOL” but killing you is not a laughing matter! But seriously, I am so happy you are want to make all my recipes – thank you!!! now I just wish the wait wasn’t so tortuous! I hope you can cook AND eat many of them soon! Thanks for following along Steve!
Karine says
Hi! My fiancรฉ and I love your blog. We tried the recipe and it tasted great, but there wasn’t much sauce. We didn’t even need to add any cornstarch. Has this happened to you?
Jen says
Hi Karine! I have made this recipe several times and this has never happened to me. Is it possible you used more chicken than the recipe calls for? I don’t have a better answer then maybe increasing the sauce by 1/2 next time if you want it saucier. Hope that helps and thanks for following along!
Meredith S. says
Bummer. I tried this tonight, cooking for 8 hours on low. The flavor was great, but the chicken was completely dried out. COMPLETELY. ๐ The flavor was good enough that I’d like to try again, but do NOT cook for 8 hours. Six max.
Jen says
HI Meredith! When there is a time range in a recipe, it is best to check it at the earliest recommended time rather than later. Sorry this was dried out but hope it turns out perfectly next time.
Shelley says
I have two crock pots and they cook differently, so one is always done way sooner. Same brand too. so never trust the cooking times, always check it.
Emily says
Just wondering if this would work with precooked/preshredded chicken? Anyone give it a shot?
Jen says
Hi Emily, you could definitely simmer the sauce separately to thicken then stir it in with your chicken. Enjoy!
Emily says
Just wondering if this would work with precooked/preshredded chicken? Anyone give it a shot?
Jen says
Hi Emily, I am sure you could make the sauce on the stove, bring it to a simmer to thicken then add your pre-cooked chicken. Hope this helps!
JoEllen says
I love this recipe! It has become a favorite at our house and we have already had it several times. I had to google search for this recipe the most recent time because Pinterest has blocked your website. I have even tried to re-pin the recipe but Pinterest is still blocking it. I just thought you should know.
Jen says
Thank you so much, you made my day! Yes Pinterest has erroneously marked me and hundreds of food bloggers as span yesterday (even Pilsubry’s account!). Their “spam bots” must have had a glitch! Sorry for the inconvenience, I hope it gets resolved soon!
Brittany says
Will the chicken turn out rubbery if I decide to cook on high for 4 hours, instead of low heat from 6 hours? Has anyone tried yet? Thank you
Jen says
Hi Brittany! I cook it on high all the time and it is perfect! It is nice and tender and easy to shred. Enjoy!
Lesley says
Hi, I made this for a workplace potluck, it was so good! I used boneless, skinless chicken thighs as that was what I had on hand. It was really tasty – I will definitely make again! Thanks ๐
Jen says
Hi Leslie, what a great idea to make this for a potluck – and I am sure the chicken thighs were super flavorful – yum! I am so happy everyone enjoyed it! Thank you so much and Happy New Year!
mila says
Jen! This looks so delicious honey! I love this time of year in Chicago too because I power up the slow cooker!!! This looks so yummy!!! And I am betting pretty perfect for game day piled high on buns or even in tortillas! Delicious!
Jen says
Hi friend! Thank you so much! I LOVE the slow cooker too – I am having a hard time not cooking with it! and I love the idea of these for game day – so easy and delish! Hope you and your adorable family are well! xo
Dani says
I’ve been on a roll trying new recipes lately, and this one got its turn about 2 weeks ago. As I was putting all this together in the crockpot, I couldn’t stop texting my husband to tell him how freakishly good our dinner smelled. Finally the time came to dig in, and my family went to food heaven. It was one of those dinners where everyone gets quiet, only talking when they’re commenting on the deliciousness. When we broke out the sriracha? Ha! A whole new level. This recipe is SO easy, SO delicious, AND we froze left overs to reheat just the other night on the stove…STILL delicious. Definitely a new regular.
Jen says
Oh Dani, you made my day! I am thrilled your whole family went to “food heaven” with this recipe! Great to know that frozen leftovers are still delicious too. Thank you for commenting and for the ultimate compliment that this will be a new regular! I hope you find more recipes to love here!
Ines says
I actually specifically bought a slow cooker just to try this recipe, and I have to say it was a great idea, the chicken was lovely and so tender! I used just over a pound of chicken, and the sauce to chicken ratio was perfect. Will definitely try some other of your recipes, even though itโs not as easy to get some of the specific ingredients in the UK โ I had no idea what sriracha sauce was! I turned up the heat with a tablespoons of chili flakes instead๏
Jen says
Hi Ines, you are a sweetheart! I am so flattered you bought a slow cooker just for this and thrilled it was “worth” it! I think you will LOVE your slow cooker – I use mine all the time! Thank you for trying my recipes! Hopefully you can adapt them as needed with your ingredients. Best to you in the UK!
Tandra says
Do you pack the brown sugar for this recipe?
Jen says
Hi Tandra, excellent question – Yes I did – I will clarify in the recipe. Thanks!
Angela Kotschwar says
Crock pot meals are wonderful when you have “kid-karting” to do at the end of the day. I thought this would be a good addition to our meal plan, and boy we were not disappointed!! Boneless skinless thighs (trimmed of fat) were on sale so I used those instead of breasts. It was beyond good. My husband ate the leftovers the next day “mu shu” style…on tortillas ๐ Thanks for a great recipe.
Jen says
YAY! I am so happy this lived up to your expectations and chicken thighs sound delicious! I love that your husband ate these on tortillas because we love this chicken on tortillas – even with sharp cheese ๐ might sound odd but so good! Thanks so much for taking the time to comment Angela, I hope you find many more “kid-karting” friendly recipes here ๐
J Magruder says
This new chicken dish really opens up my eye to a whole range of tasty possibilities. Really enjoyed the combination of sweetness and spice! In fact, planning on made it again for my guests. next weekend!
Jen says
It is always so fun when a recipe gives you more ideas and exposes you to new flavor comobs! I am so happy you loved thee sweet/spicy combo – it is one of my favs!
Margaret Wickert says
Made the sauce for Asian Sweet Chili Sesame Chicken and used it on already shredded chicken…..over brown rice and added some cashews!
Highly recommend. It was great. Now to find something else that uses Asian Sweet Chili Sauce:)
Jen says
So happy you enjoyed this Margaret and were able to use it on already shredded chicken – and the addition of cashews sounds divine! My Mongolian Beef and Slow Cooker Mongolian Chicken, BBQ Asian Salmon, Sweet Chili Chicken Enchiladas and many more of my Asian dishes have Asian Sweet Chili Sauce (I LOVE that stuff) – so hopefully you can put the rest of your bottle to delicious use ๐
Stefani says
I’m wanting to make this but I’m confused on what you mean by Asian Sweet Chili sauce. I have Sriracha and Asian Sweet Chili Sauce. The sweet chili sauce to me is a sweet dipping sauce and not spicy at all and the note at the bottom regarding the Asian Sweet Chili Sauce makes me think that I should be using Sriracha sauce.
Jen says
Hi Stefani, yes the Asian Sweet Chili Sauce is the one you should use. Different brands vary in spiciness as do people’s tastes, so it sounds like you would want to use 4 tablespoons and definitely add sriracha. Enjoy!
Launa says
Hi. I’m super excited to try this recipe. I wanted to know how spicy it is? My 18 month old eats everything I cook, but I didn’t want anything to hurt her tummy. Is there anything I should put less of? Thanks so much.
Jen says
Hi Launa, I would only use 2 tablespoons of the Asian Sweet Chili Sauce (you can add more to yours if you like) and no Sriracha then I think it will be just fine. ENjoy!
lili says
Hi, i’m really sory but the chicken was completly dry out after 4 hours on low. I’m disappointed. Why the chicken so dry ?
Lili
Jen says
Hi Lili! What type of chicken did you use? I am mystified why it was so dry as those cooking times are very standard and what you will see in virtually every slow cooker recipe out there. Your slow cooker might cook extra hot and fast and you will need to adjust recipes accordingly.
Ashley says
This was excellent. The chicken cooked pretty fast, because I used thin cut breasts for a time crunch. I took it out, put a double layer of paper towels over the top of the crockpot with the lid on. After about an hour on high, the sauce had thickened perfectly, without the need of cornstarch. Both my kids gobbled this up on rice, along with some roasted broccoli.
I subbed regular soy sauce, and omitted the added salt..next time I’ll use low sodium, and also omit the salt.
Jen says
Hi Ashley, I’m so happy this was such a hit and your kids “gobbled it right up” – that’s the true test right there! Thanks for taking the time to comment! I hope you find more recipes your whole family loves here!
Anila says
Hi Jen!
I was wondering what size of slow cooker you typically usually use for your recipes? Love the blog!
Jen says
Hi Anila, I usaully use a 6 quart. Enjoy!
Asta says
I loove this recipe, made it several times for my fiance and he loves it too. The most recent time I made it, I replaced halv the chicken with broccoli (adding the broccoli after shedding the chicken) and it was amazing. I can recommend it. I will definitely experiment with different vegetables in the future.
Jen says
Hi Asta, I am so happy this is a favorite at your house and I love the addition of broccoli! You can definitely add most any vegetable to make it an easy one pot meal, I hope you have fun experimenting! Thank you for taking the time to comment!
Danielle says
If I just purchase the sweet chili sauce..gasp…how much should I use?
Jen says
Hi Danielle, yay for buying Asian Sweet Chili Sauce! If you don’t like heat at all, start with 2 tablespoons Asian Sweet Chili Sauce. You can always add more at the end of cooking. Enjoy!
Danielle says
Hi Jen! I am hoping to make this today!! I don’t have time to defrost the chicken :/ cooking this on high, should I adjust the time to 5 hours? (Ps I tried to post earlier, so I’m sorry if this is a double post haha)
Jen says
Hi Danielle! I would definitely check them at 4 hours and expect the sauce to not be as thick as the frozen chicken breasts will release a lot of moisture. Hope this helps!
Jessica says
I ran out of brown sugar . What is a good substitute? How much?
Jen says
You can replace with the same amount of white sugar. Enjoy!
Allie says
Maybe add a tad of Molasses to the white sugar IF you have it on hand ๐
Jen says
Let me know if you try that out, I’d love to hear what you think!
Allie says
This may be the next one to try since it is sooo easy. Thanks for all the great recipes!
Jen says
You are so welcome Allie! Hope you love it!
Christen says
Have you tried this is an Instant Pot by chance? I would how long you would hacve to cook it in there?
Jen says
Hi Christen, I’m sorry but I don’t have an instant pot so can’t help you out – sorry!
DeAnn says
I did it in an Instant Pot and I did 1lb of chicken on manual for 15 minutes and natural release for 5. I also did 3lbs of chicken with 1 1/2 time the sauce and cooked it on manual for 18 minutes and 10 minutes natural release. Turned out great!
Jen says
Thanks so much for sharing DeAnn, I’m sure others will find the Instant Pot instructions helpful!
Marcy says
Did you try it in an Instant Pot? I keep forgetting to thaw the chicken, that’s the beauty of the IP that you don’t have to thaw!
DeAnn says
Marcy
I did it in an Instant Pot and I did 1lb of thawed chicken on manual for 15 minutes and natural release for 5. I also did 3lbs of chicken with 1 1/2 time the sauce and cooked it on manual for 18 minutes and 10 minutes natural release. Turned out great! I haven’t made it with frozen chicken.
Katie says
Hello! This sounds amazing, and I would love to try it tomorrow for dinner, but I would have to start it before I left for work in the morning and it would go until I get home (about 9 1/2) hours. Have you ever cooked it for that long? I was wondering if I put it on low, doubled the sauce, and put the chicken in frozen if I would be ok? Thanks!
Katie
Jen says
Hi Katie! I have never cooked chicken that long so I think your guess is as good as mine! I think all your ideas are good and be sure to use large chicken breasts.
Karen says
Hi Jen. This looks like a fun recipe to make for Chinese New Year. Can you share which brand of Asian Sweet Chili Sauce you used? The link (above) didn’t work and I don’t want to purchase the wrong item. Thanks!
Jen says
Hi Karen! I use Mae Ploy ๐ Enjoy!
Jane says
I found this recipe last night on Pinterest and it sounded so good that I planned to take chicken out of the freezer before bed and make it. However, I guess my brain was already asleep because I totally forgot to do that until I was making my morning coffee. Just for the heck of it I double checked the recipe this morning a bit closer and noticed you mentioned using frozen chicken….I just about did a happy dance seeing that lol. I knew after a long day of packing up mom’s apartment (due to health reasons she just moved to a seniors complex) I wouldn’t be in much shape to be coming home and cooking dinner. Got this going in the slow cooker, and on my way home stopped at the local Chinese place for an order of fried rice and a couple egg rolls…even my very picky hubby had two helpings! This is definitely going to be made again and again! Thanks for an easy delicious meal!
Jen says
Hi Jane, thank you so much for taking the time to comment! I’m so happy you stumbled upon my site through Pinterest and that this recipe was a success! I love that you made it a complete meal with the takeout fried rice and egg rolls – mmmm! I hope you find more recipes to love here!
Emily Walker says
Have you tried adding veggies to this? Would love to try this with some broccoli or peppers maybe? Wonder if fresh or frozen veggies would be better…
Thanks!
Emily
Jen says
Hi Emily, I like to use fresh and have tried broccoli and bell peppers. I would ad them the last 30-45 minutes then cook on high. Enjoy!
Vicki says
I’m Pinning this to make soon. I love this type of dish.
Jen says
Awesome! Thanks Vicki!
Lora says
Yet another delicious recipe…5*!
Jen says
Thank you so much Lora! xo
Marie Czarnecki says
On this recipe, you can use chicken thighs, which is more juicer and tender. “CORRECT ME IF I AM WRONG”, BUT BREASTS ARE TOO DRY.
Jen says
You are welcome to use chicken thighs if you prefer. Chicken breasts turn out great in this recipe as well.
APunk says
I just found your blog and want to say thank you! I am new to cooking, and I have been searching for a cooking blog that also teaches less talked about aspects of cooking, like why you add certain ingredients for the flavor element. This is everything I’ve been looking for and I can’t wait to try out your recipes!
Jen says
What an incredibly thoughtful comment, thank you so much! All my newer recipes have more info and I’m working on updating my old recipes so they are just as helpful. I hope you fall in love with cooking and find some new favorites here!
Erik Wolterink says
This sesame chicken is delicious! It is better than I ever had in a restaurant……
Jen says
Sorry for the delay Erik as I’ve been in Italy for two weeks, but thank you so much for taking the time to comment! I’m honored/thrilled you love this sesame chicken more than any restaurant!
Emily Madden says
Hello – I love this recipe. I’ve made it a few times, even forgot the sesame oil once and it was fine. Just wondering what the nutritional breakdown is?
Jen says
Hi Emily, I’m so happy to hear this sesame chicken is a favorite! You can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
Jen Leal says
This is a great dish that the whole family loves, easy and quick too!
Jen says
Thanks Jen! I’m thrilled it was a winner with the entire family!
Adrianna says
Can you make this in a Dutch oven? I’m fairly new to cooking so I don’t know what makes or breaks recipes! I do not own a crock pot.
Jen says
Hi Adrianna, yes, you can absolutely make this in a Dutch oven. I haven’t personally tried it with this recipe, so I can’t give you an exact baking time, but I would cover and bake at 375 for 30-40 or until the chicken shreds easily. Baking time can vary substantially based on the size of your chickens breasts. You can also gently simmer on the stovetop for about 25 minutes or until shreddable tender. Good luck!
Kaylalalalla says
So excited for dinner tonight! I just put some thighs, bone in and skin on, with this sauce on it in the crock pot on low. I’ll take them out at 6 hours and broil them to get a crispy skin and serve with noodles and vegetables. I used gochugang for the sweet chili sauce because it’s the perfect combo of heat and sweet and savory.
Jen says
Mmmmm, I like your thinking! I’m excited FOR you!
Crystal says
I’m having trouble finding rice wine vinegar in my area. Is rice vinegar ok to use instead?
Jen says
Hi Crystal, rice vinegar is not as sweet as rice wine, so you could try it and possibly add additional sugar to taste.
Laura says
Could I use extra soy sauce instead of housing? My husband is gluten free but I’m hoping to still make it.
Jen says
Hi Laura, hoisin is sweet and tangy (like a Chinese BBQ Sauce), so unfortunately you can’t swap one of the other in this recipe. I would look for “Kikkoman Gluten-Free Hoisin Sauce” -good luck!
ED says
Just a heads up, you have rice wine vinegar listed in the beginning of your blog, but in the actual ingredients you have rice wine (mirin) listed instead.
Jen says
Fixed, thank you!
Kristin says
I just want to tell you, Jennifer, that I love your blog and recipes SO much! I know I can trust your recipes to always be delicious and full of flavor. I made this delicious shredded chicken to go with our stir-fried veggie bowls for dinner tonight. The chicken was just perfect. I LOVED the flavor of the sauce. I chose to thicken the sauce on the stovetop, since that’s what I’m more comfortable doing. I let it bowl for 2-3 minutes until thickened. This is a keeper! Thank you for another great recipe! I appreciate what you do.
Jen says
Thank you, Kristin! I am so happy you are loving my recipes and that this one’s a keeper! Thank you so much for the awesome comment – it makes my day! I hope you have a wonderful weekend and find more recipes to enjoy!
Tracy says
We made this a couple of nights ago and LOVED it. The flavor is awesome, and it was overall really easy to do. This is going into our regular rotation and bumped out other versions of this recipe.
Jen says
YAY! I love hearing it’s a new favorite! Thanks so much Tracy!
Emily says
Hi! At what point do you put veggies in? Thanks!
Jen says
Hi Emily! Carrots should be added in the beginning but other tender vegetables such as bell peppers should be added the last 30 minutes or so when the cornstarch slurry is added. Hope this helps!
Lynn says
Wow!! This is such an easy but absolutely scrumptious Asian chicken recipe. I followed the recipe as exactly written and wouldnโt change a thing, I served it with some white Jasmine rice and stir fry veggies. Yum! Yum! Yum!
Jen says
Thank you! I’m so pleased you thought it was delicious as is!
Bethany Cox says
Iโd like to make this for a big crowdโฆserve 50. Do you know how Iโd I would adjust the recipe? I know with baking you donโt always add more salt. Is there any ingredients that I wouldnโt 5x?
Jen says
Wow Bethany! Thanks for sharing the love of good food with others! I hope you have a couple of crockpots to serve that many people! You should be able to keep all of the measurements the same so that the proportion of sauce to meat is the same. If you want you can add less salt during cooking time and add more at the end you need it! Hope it turns out fabulous for your guests!