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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 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.
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.