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Sesame Oil Chicken – A super flavorful and aromatic braised chicken dish with plenty of sesame oil and fresh ginger. This easy, quick recipe is perfect for a comforting weeknight dinner in just 20 minutes!
Table of Contents
Chinese Sesame Oil Chicken Recipe
If there’s one chicken dish I make constantly at home, it’s this easy sesame oil chicken recipe. Sesame oil chicken, or 麻油鸡 (má yóu jī), is something I whip up at least once every few weeks, with loads of ginger and sesame oil. It’s a comforting, homey dish that everyone loves.
In Malaysia, sesame oil chicken (or pork) is often served to new mothers during the confinement month after childbirth. It’s believed that ginger and sesame oil help strengthen and nourish the body, speeding up recovery after childbirth.
This dish is so delicious and simple, with just a few ingredients: ginger, sesame oil, chicken, and soy sauce. You stew and braise the chicken—ideally in a Chinese clay pot—and you’ll have the most aromatic, tender, and mouthwatering chicken that pairs perfectly with steamed rice. The best part? It only takes 20 minutes to make.
Give it a try tonight, and I bet it’ll become a dinner staple! Be sure to check out my step-by-step video and tips below to make this recipe perfect every time!
Why I Love This Recipe
- Full of flavor. With loads of ginger and sesame oil, this dish is packed with rich, comforting flavors that I know everyone will enjoy.
- Tender and juicy. Braising the chicken gives it that melt-in-your-mouth tenderness and a rich, satisfying flavor that I just can’t get enough of.
- Quick and easy. It’s ready in just 20 minutes, which is perfect for those busy nights when I want something delicious without the wait.
- Good for me too. Ginger and sesame oil have some great health benefits, so I’m getting a delicious meal that nourishes my body.
Ingredients You’ll Need
- Chicken – I used boneless chicken breast in my recipe, but you can definitely use bone-in, skinless chicken thighs or drumsticks, or boneless chicken thighs if that’s your preference!
- Ginger – I used old ginger.
- Sesame oil
- Shaoxing wine – If you don’t have Shaoxing wine, you can totally use dry sherry or cooking sake as a substitute!
- Soy sauce
- Water
- Ground white pepper
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Pork – If you’re in the mood for something different, swap the chicken for pork, like pork belly or pork shoulder, for a rich, tender twist on this dish.
- Mushrooms and Scallions – Add some mushrooms for an earthy depth and toss in a few scallions for a burst of fresh flavor. Add them during the last few minutes of braising.
How To Make Sesame Oil Chicken
Alright, grab your skillet or wok and heat it up on high. Once it’s nice and hot, add the sesame oil. Let it heat up, then toss in those ginger strips. Stir it around until it turns a light brown and starts smelling amazing.
Throw in the chicken and stir-fry for about 10-15 seconds. Then, pour in the soy sauce, wine, and ground white pepper. Add the water and give it a few quick stirs to mix everything together.
Pop the lid on the skillet or wok, turn the heat down to low, and let the chicken cook for about 10 minutes. You’ll want the sauce to thicken up and the chicken to get nice and tender. Once it’s all done, dish it out and serve right away!
Secrets To Making The Best Sesame Oil Chicken
- I always heat up the sesame oil before adding the ginger. It helps release all that wonderful fragrance and takes the dish to the next level.
- I really pile on the ginger in this dish. The more ginger, the better! It infuses the sesame oil with amazing flavor and aroma.
- If I’m using a smaller pan, I’ll cook the chicken in batches. This way, the chicken sears instead of steams, giving it that perfect texture.
- Once I cover the pan, I turn the heat to low. Letting it simmer slowly is the secret to getting that tender, juicy chicken.
Frequently Asked Questions
The trick is to keep the heat low and let the chicken braise slowly in the sauce. This helps the meat stay juicy and tender without drying out.
Yes. Just follow the same steps but use the pressure cook setting. After sautéing the ginger and chicken, add the soy sauce, Shaoxing wine, and water. Seal the lid, pressure cook on high for 8 minutes, then release the pressure. You’ll get tender, flavorful chicken in no time, and it’s just as delicious!
Yes, it keeps well in the fridge for 1-2 days. Just store it in an airtight container and reheat gently on the stove!
I wouldn’t recommend freezing this dish as the texture of the chicken and sauce might change when thawed. It’s best enjoyed fresh or stored in the fridge for a couple of days.
This recipe is only 174 calories per serving.
What To Serve With Sesame Oil Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Chicken Recipes You Might Like
Sesame Oil Chicken Recipe
Ingredients
- 2 tablespoons sesame oil
- 2-3 inches ginger knob, peeled and cut into thin strips
- 12 oz (350g) chicken, cut into pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine , or Chinese rice wine
- 1/2 cup water
- 3 dashes ground white pepper
Instructions
- Heat up a skillet or wok over high heat and add the sesame oil. When the oil is fully heated, add the ginger strips and stir fry until light brown or aromatic.
- Add the chicken and stir fry for about 10-15 seconds before adding the soy sauce, wine, and ground white pepper. Add the water and do a few quick stirs.
- Cover the skillet or wok with the lid and turn the heat to low heat and let the chicken cook for about 10 minutes or until the sauce thickens and the meat becomes tender. Dish out and serve immediately.
Video
Notes
- I always heat up the sesame oil before adding the ginger. It helps release all that wonderful fragrance and takes the dish to the next level.
- I really pile on the ginger in this dish. The more ginger, the better! It infuses the sesame oil with amazing flavor and aroma.
- If I’m using a smaller pan, I’ll cook the chicken in batches. This way, the chicken sears instead of steams, giving it that perfect texture.
- Once I cover the pan, I turn the heat to low. Letting it simmer slowly is the secret to getting that tender, juicy chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks very easy and tasty. Spice (heat it up) with a drizzle of chili oil at end?
Yes, sounds yummy! :)
Could you use regular wine instead?
You can use Chinese rice wine, Shaoxing wine, and cooking sake, but not any other wine.
Good
Hi P, thanks for trying my recipe! :)
New at cooking your recipes, one question is to use plain sesame oil, or will toasted work. Finally I have both. Your sesame chicken recipe was awesome! Thanks
Plain or toasted are both fine. I live toasted as it’s more aromatic. Thanks for trying my recipe, please try more recipes on my site!
My mom use to make this dish while I was growing up. She would marinate the chicken for a few hours in light and dark soy sauce for extra flavor. Sometimes she would also add sliced potatoes. Either way, this reminds me of very simple Asian cooking. Delicious!
Hi Chris, yes, thanks for your comment. Please try more recipes on my site!
This recipe is easy and awesome! Thank you!
Thanks Yvette for your comment and 5 star rating! :)
Tried it this evening. It is super simple to make. And it’s delicious.
Hi Jane, yes! I make this on a weekly basis. :)
This almost forgotten sesame oil chicken recipes, In the 70’s that my mom alway cook and whole family love it, thank you very much…….
Hi. If i double the chicken meat, do i also need to double everything else? Thanks in advance.
Most likely but you probably don’t need double the soy sauce.
I love this recipe and it’s so simple and hearty for an easy week dinner. I probably make it every week and sometimes add some potatoes as well and it turns out very nicely. Thank you so much for sharing the recipe
Thanks for e easy and awesome recipe! My kids love this very much :)
Awesome!! Happy cooking.
I love this recipe, but I think it has too much water for my liking! Usually will take me more than 10 minutes to reduce 1/2 cup of water, and when cooking with lid off (it will smell so good that I always get impatient after 10 minutes :P). Please try this recipe as written first and then adjust to your preference.
For me, the sweet spot is 1/4 cup of water, then simmer with lid on – add more water if needed.