Highchair Travelers: Japanese Sesame Chicken

sesame chicken featured copyI learned this recipe from a dear friend and it’s one of my favorites. Quick, simple and delicious, this might become one of your standard dinners. It’s easy enough for everyday and fancy enough for . . . well . . . fancy! This recipe uses two kinds of Japanese rice wine, but if you can’t find them, you can sub in Chinese rice wine instead.


Yurika’s Sesame Chicken

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  • 2 lb chicken breast, cut in bite sized pieces
  • ½ c all purpose flour
  • 1 clove garlic
  • ½ c soy sauce
  • ¼ c Sake (Japanese rice wine)
  • ¼ c Mirin (Japanese sweet cooking rice wine or rice wine + 1/4 c brown sugar)
  • ¼ c brown sugar
  • 2 T honey
  • 2 T sesame seeds


Make garlic into a paste (or use bottled garlic paste.) In a small saucepan, combine garlic, soy sauce, sake, mirin, brown sugar and honey. Bring to a boil, then simmer until alcohol is evaporated. Add sesame seeds and remove from heat.

In gallon-size Ziploc bag, add flour and chicken. Shake vigorously to coat chicken in flour. In a large frying pan, deep fry chicken in oil until done.

frying chicken

Drain chicken and add about half of sesame sauce, toss gently. Serve hot.

Sesame Chicken, ready to serve.

Sesame Chicken, ready to serve.


(The remaining sauce can be refrigerated for up to three weeks.)

sesame chicken plated with a side of bok choyWant more? Check out the rest of our Highchair Travelers posts!


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