Japanese-Style Sesame Chicken

"I say this is Japanese-style because it is similar to the sesame chicken served at a Japanese restaurant in my hometown. Of course they set it on fire and all of that stuff, so it isn't quite as good, but it is close enough for home. My family loves this. I serve it with Recipe #186399."
photo by Queenofcamping photo by Queenofcamping
photo by Queenofcamping
Ready In:




  • Use the sesame oil to coat a wok or nonstick pan.
  • Add chicken and cook over low heat until almost cooked through.
  • Mix the ginger, onion powder, garlic powder, and sesame seeds in a small bowl.
  • Sprinkle over chicken and saute over medium-high heat.
  • Turn heat to high and add soy sauce, sautéing until fully incorporated and the chicken is slightly seared.
  • Serve immediately.

Questions & Replies

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  1. Mine was a bit soupy :(
  2. Good but not my favorite. The Japanese steak house by my house uses more of a teriyaki recipe so I might have been expecting something different. I really enjoyed the rice that is suggested.
  3. The only complaint we have about this chicken is the saltiness, which is partially my fault. I didn't have onion powder so I subbed onion salt. Won't make that mistake again! Other than that, this is the most wonderful moist, flavorful chicken! We think this was better than what we get at the local restaurant! Thank you so much for posting this! Definately going to make it into regular rotation!
  4. Wonderful...no problem with saltiness. thanks so muh for posting
  5. I may have done something wrong, but it really came out terrible. It was way too salty. Too bad the taste wasn't good; it was easy to make.


  1. This was very good! I made it exactly as written, except I added fresh garlic instead of the garlic powder. I also served it with fried rice. I'll make this again! Thanks!
  2. Delicious and easy! I made this a few weeks ago and I'm making it tonight, I used fresh garlic instead garlic powder (3 cloves substitute 1/2 tsp of garlic powder) and plan to substitute the ground ginger for fresh ginger tonight. I wanted extra sauce so I used 3 tbsp of soy instead of 2, however, I'll be using reduced sodium soy sauce tonight because I felt it was a little too salty for my taste the last time. I also plan to chop some green onions for garnish for tonight's meal. All in all a wonderful asian style dish.


I love to bake and to read. However, man cannot live on cake alone. So, I am trying to ?broaden my cooking horizons?.
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