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This Sesame Oil Chicken is a cozy Chinese home style dish made with ginger, soy sauce, and fragrant sesame oil. The chicken turns tender and juicy in just 20 minutes, with a savory sauce that tastes amazing over rice. Quick, easy, and perfect for weeknight dinners.
Chinese Sesame Oil Chicken Recipe
If there’s one chicken dish I never get tired of making at home, it’s this easy Chinese sesame oil chicken. Known as 麻油鸡 (má yóu jī), it’s something I cook every few weeks because it’s simple, cozy, and packed with ginger and fragrant sesame oil. I grew up helping my late mother in the kitchen, and this dish has always been one of my most nostalgic childhood favorites. Every family has its own version of this home-style dish — it’s pure comfort food, and everyone loves it.
In Malaysia, sesame oil chicken or pork is also a popular confinement dish for new mothers because the ginger and sesame oil are believed to warm and nourish the body. Even if you are not making it for confinement, the flavor is incredibly satisfying and perfect for everyday meals.
What I love most is how few ingredients you need. Just ginger, sesame oil, chicken, soy sauce, and a quick simmer. If you have a Chinese clay pot, the flavor becomes even richer, but a regular wok or skillet works too. The chicken turns tender and juicy, and the sauce tastes amazing with steamed rice. It comes together in about 20 minutes and I make it so often that it has become one of my go to weeknight dishes. Try it once and I think it will become a regular in your kitchen too.
Why This Is A Weeknight Winner
- Quick and simple to make. Ready in about 20 minutes, this stir-fried and braised chicken recipe is perfect for anyone looking for an easy Chinese chicken dinner that comes together fast.
- Few ingredients. This recipe calls for simple every day ingredients: chicken, nutty, aromatic sesame oil and fresh ginger, keeping everything simple and hassle free.
- Works with anything you have. Serve with steamed rice, noodles such as Lo Mein with Vegetables, or congee. It’s a family-friendly dish that pairs beautifully with simple vegetables such as Garlic Mushroom Bok Choy and goes perfectly with any weeknight menu.
Ingredients You’ll Need
- Chicken
- Ginger
- Sesame oil
- Shaoxing wine
Check the recipe card at the bottom for the full list of ingredients and exact measurements.
Pro Tip #1: Sesame Oil is The Star of The Dish
Sesame oil is what gives this chicken its signature nutty, deep flavor, comforting warmth, and amazing aromas. I recommend using Kadoya toasted sesame oil, Ghee Hiang, or Lee Kum Kee brand. Heating it at the start helps release those aromas so every bite is fragrant and delicious.
Pro Tip #2: Use Fresh Old Ginger
Make sure to use fresh old ginger for this recipe. The thin strips add a gentle warmth and bright, aromatic flavor that really makes the chicken shine. Do not use bottled ginger powder, it won’t work and can’t match the fragrance and depth of fresh ginger. When shopping for ginger, choose pieces without mold or blemishes on the surface, and avoid any that smell musty.
Pro Tip #3: Pick The Chicken You Prefer
I like boneless, skinless chicken thighs and/or chicken breasts in my recipe. You can use any part of the chicken, either bone-in or skinless. It’s really up to you!
Pro Tip #4: Shaoxing Wine Adds Authenticity
A splash of Shaoxing wine adds that classic, aromatic Chinese flavor. If you don’t have it, you can use dry sherry, Chinese rice wine or cooking sake as a substitute, though the flavor will be slightly different.
Recipe Variations
- Pork Instead Of Chicken: For a richer, heartier version, swap the chicken for pork shoulder or lean pork meat. Slice the pork into bite-sized pieces about 1–2 cm thick so it cooks evenly. Since pork is a bit tougher than chicken, it will need a few extra minutes of braising, around 15-20 minutes, until it is tender and absorbs the sesame oil and ginger flavors. Add the pork at the same time you would the chicken.
- Mushrooms: Add some earthy flavor with mushrooms like dried shiitake. Soak the dried mushrooms with warm water, slice them and add them to braise with the chicken.
How To Make Sesame Oil Chicken
Heat your skillet or wok over high heat and add the sesame oil. Once it’s hot, add the ginger strips and stir until they’re lightly golden and fragrant. This helps release the sesame oil’s nutty aroma and sets the flavor for the chicken.
Pro Tip: Make sure the oil is hot before adding the ginger. If it’s not hot enough, the ginger won’t sizzle and the oil won’t get that aromatic, gingery flavor.
Add the chicken and stir for 10 to 15 seconds to coat it in the ginger-flavored oil. Pour in the soy sauce, Shaoxing wine, and a few dashes of white pepper. Add the water and give everything a quick stir so the chicken absorbs the flavors.
Cover the skillet, reduce the heat to low, and let it simmer for about 10 minutes. The sauce will thicken slightly, and the chicken will become tender and flavorful. Serve hot with steamed rice.
Pro Tip: Check the sauce near the end of cooking. If it’s too thin, let it simmer uncovered for a couple of minutes to thicken. If it’s too dry, add a splash of water to keep it saucy and tender.
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. You may cover your pan, wok, or skillet to retain the steam while braising.
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 This Recipe
For an easy and wholesome Chinese 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
Ingredients
- 2 tablespoons sesame oil
- 2 inches ginger knob, peeled and cut into thin strips
- 12 oz chicken, cut into pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine , or Chinese rice wine
- 3 dashes ground white pepper
- ½ cup water
Instructions
- Heat a skillet or wok over high heat and add the sesame oil. Once hot, add the ginger strips and stir-fry until they turn light brown and fragrant.
- Add the chicken and stir-fry for 10–15 seconds. Then pour in the soy sauce, Shaoxing wine, and a few dashes of ground white pepper. Add the water and give everything a quick stir to combine.
- Cover the skillet or wok, reduce the heat to low, and let the chicken simmer for about 10 minutes, or until the sauce thickens and the chicken is tender. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe and my whole family loved it! Thank you! I will definitely be cooking this more often! :)
Hello,.your sesame oil chicken look very yummy
Please can you write for me cooking method thanks thanks
Hi Sara, the recipe is where the red color bar is “GET RECIPE HERE”
First time cooking this for dinner and the taste is almost the same as my auntie’s :D
She used to cook sesame oil pork when I was in sec sch :) Best with rice!
Thanks for trying my recipe. Yes, I love sesame oil chicken.
I made this tonight using sliced thigh fillets and it was delicious. I added a TBS of oyster sauce (which I read in the comments section) and thickened with cornflour at the end. It was maybe a tad too salty with the added oyster sauce, so next time I reduce the soy sauce a bit. So simple and so tasty. Thanks for the great recipe.
Hi, instead of using wine can i just using any vinegar(rice vinegar)?
No, just skip it. Wine and rice vinegar are two completely different things.
I recently found your blog and I’m loving it. This was delicious! I’ve made it a few times and tweaked the recipe a bit to suit our tastes. Forgive me if it’s Malaysian cooking sacrilege. I use coconut aminos instead of soy sauce because we are gluten free. I used homemade chicken broth instead of water. And finally when I sauté the chicken I give it a generous sprinkling of sweet rice flour. This helps the sauce to be thicker a bit more quickly. When I am planning ahead I will marinate the chicken in the ginger and rice wine for 24 hours and I think this adds a lovely depth of flavor, but it’s not necessary. This is a quick and easy recipe, but delicious enough for company. When I served this to guests the men went back for thirds!
Your Sesame Oil Chicken looks yummy!!!
May I know what soy sauce did you use? Light soy sauce or dark soy sauce? Can I use hua tiao jiu?
Thanks.
You Sesame Oil Chicken look yummy!!
May I know what soy sauce are you using? Light or dark soy sauce? Can I use Hua Tiao Jiu?
Thank you Rasa Malaysia for this wonderful recipe. It tastes (and smells) very authentic and brings me back to the fond memories of my childhood days instantaneously! Terima kasih!!!
Love this but my sauce never thickens. Am I not putting enough of a certain ingredient in there?
It would reduce to a thicker consistency if you look longer.