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Sesame Oil Chicken - The most aromatic and delicious braised chicken ever, with loads of sesame oil and ginger. A homey dinner in 20 mins.
Sesame Oil Chicken Recipe
If there is a chicken recipe that I constantly make at home, it would be this sesame oil chicken recipe.
Sesame oil chicken or 麻油鸡.
I make it at least once every few weeks, with lots of ginger and sesame oil.
It’s a homey dish that everyone enjoys.
In Malaysia, sesame oil chicken or pork is often served to new mothers, during the confinement month after childbirth.
Chinese people believe that ginger and sesame oil are hearty ingredients that help strengthen and nourish the body of new mothers and will speed up recovery after childbirth.
This chicken is so delicious and takes only a few ingredients: ginger, sesame oil, chicken and soy sauce. Stew and braise the chicken, preferably in Chinese clay pot, and you will have the most amazing, aromatic, tender and utterly mouthwatering chicken for steamed rice.
The best thing about it is that it takes only 20 minutes to make.
Try it for dinner tonight, I will guarantee you that you will make it a dinner staple!
Ingredients
- Chicken
- Ginger
- Sesame oil
- Shaoxing wine
- Soy sauce
- Water
- Ground white pepper
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: 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.
Step 2: 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.
Step 3: 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.
Frequently Asked Questions
This recipe is only 174 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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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
- If the sauce dries up, add more water and cook until the chicken becomes tender.
- You may use bone-in chicken legs or thighs to make this dish.
- Just chop the chicken to pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe after eating at a luncheon. It was delicious! My friend also included taro which we all thought was russet potato. Can’t wait to make it! Thank you
Thanks, Janes.
Love all your recipes
A simple & yummy recipe. The sauce thickens nicely as I let it simmer without the lid on. Thanks for sharing!
:)
Hi , do we need to marinate the chicken first beforehand?
No.
I really think you need to post a video on how you cook it. I have cooked it a few times and always watery!!
Angie – just cook longer and reduce the sauce. The longer you cook, the better is tastes. There is nothing wrong with this recipe.
It’s so awesome i like to follow this page.More recipe please tq.
Awesome thanks for your support. Please try more recipes here: https://rasamalaysia.com/recipe-index-gallery/
This goes really well with rice. However, it will be nice if the sauce can be a bit thicker. Tried to add cornstarch to it but doesn’t seem to work. Overall still a very nice and easy dish to cook.
You shouldn’t add cornstarch to this dish. It’s not supposed to be sticky. To thicken the sauce, just simmer on low heat and reduce the sauce.
Cornstarch needs to hit the boiling point in order to be used as a thickener. I learned that on Americas Test Kitchen.
Hi Bee
I can’t find Chinese or Shaoxing wine, if I leave it out, will it be ok? Thank you.
That’s fine.
Can rice vinegar be substituted for the wine?
NO, vinegar is NOT the same as wine.
You can omit the wine like I did. Still tastes good!
We are staying in for a few weeks because of Covid19- I have everything but ginger root. I do have frozen minced ginger. Could I substitute that? I know I wouldn’t have the texture of the ginger but would it taste right?
You will need to put a lot of minced ginger but it should be fine.
Just wondering if I were to replace this with Pork, how long should i be cooking this for so that i don’t overcook the meat?
You can cook it as long as you want. Pork will also become tender after cooking.
Adding a bit of cornstarch during marinating (est 30mins to 1hr in fridge) will help to breakdown the meat as it serves as a tenderizer.
The pork is cooked as long there is not more pink juice OR there is clear juice visible.
Hope it helps.
I read that cornstarch doesn’t break down the meat fibers, but adds a thin layer on the meat which protects the meat from overcooking. Anyway, you’re right that it can help to keep the meat tender.
I made this tonight, was very tasty but very watery! I am in Australia and have metric measurements, so maybe I got the measurements wrong. 8 ounces of meat was about 230grs but should I have adjusted all the other weights?
The beauty of cooking is try and error.
Different people have different taste.
Normally the recipes serve as a guideline only.
The term homemade is vast and its quite different between each household.
The art is to strike a balance to your liking.
Love this recipe. Simple and fast. I have cooked this many times. Yup, remove the lid to thicken the sauce.