Gluten Free Sesame Chicken | From Scratch Fast (2024)

Marinade

• 1 ½ pounds boneless, skinless thighs, cut into ¾-inch pieces
• 1 teaspoon kosher salt
• 2 tablespoons low-sodium tamari or soy sauce
• 2 teaspoons toasted sesame oil
• 2 tablespoons cornstarch

Sauce

• 3 tablespoons low-sodium tamari or soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon sriracha
• 1 ½ cups low sodium chicken broth
• ¼ cup honey
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon grated ginger
• 2 large garlic cloves , grated

To Finish

• 2 quarts neutral vegetable oil for frying
• ½ cup cornstarch
• ½ cup gluten-free all purpose flour blend (or regular AP flour)
• ½ teaspoon baking powder
• Salt
• Cooked rice, for serving
• 1 tablespoon toasted sesame seeds, for garnish
• 3 scallions, thinly sliced, for garnish

Marinate the chicken

• First, marinate the chicken. Combine the chicken, salt, tamari, sesame oil and cornstarch. Stir to coat. Let sit while you make the sauce.

Make the sauce

• In a bowl, whisk together the tamari, rice vinegar, sesame oil, sriracha, chicken broth, honey and cornstarch.

• In a medium saucepan, add the vegetable oil, ginger and garlic. Cook over medium heat, stirring, until fragrant and softened, about 1-2 minutes. Whisk in the sauce mixture and bring to a boil, stirring. Boil, whisking occasionally, until the sauce is thickened, about 2 minutes. Cover to keep warm and set aside.

Fry the chicken and finish

• To finish, heat the 2 quarts of vegetable oil in a large Dutch oven or heavy pot over medium-high heat to 350˚F. Line a baking sheet with paper towels.

• In a large bowl, whisk together the cornstarch, flour and baking powder. Season with salt. Transfer the chicken to the bowl with the flour mixture and toss well, making sure that all the pieces are evenly coated.

• Using tongs or a spider, shake off the excess flour and carefully lower the chicken into the hot oil (you can fry all of the chicken at once). Stir gently. Cook until the chicken is golden brown and cooked through, adjusting the heat as needed to maintain the oil temperature, about 3 minutes. Transfer the chicken to the paper towel-lined baking sheet to drain briefly, then transfer it to the pot with the sauce. Toss gently to coat.

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• Spoon the chicken and sauce over rice and sprinkle with the sesame seeds and scallions. Serve immediately.

Do Ahead: The sauce can be refrigerated in an airtight container for up to 4 days before using. Reheat until warmed through before using.

Tips:

• When frying, you’ll want use a large heavy pot (such as a Dutch oven). Heat the oil to 350°F, then add your battered chicken. If you don’t have a thermometer, you can test to see if the oil is hot enough by adding a small piece of chicken. It should start bubbling and fizzing immediately. Since the chicken is cut into small pieces, it only takes about three minutes to cook through.
• A spider is a fantastic tool for pulling foods out of frying oil or boiling water (I also use mine for blanching vegetables and cooking pasta).
• Drain the fried chicken on paper towels quickly, then immediately toss it with the sauce.
• You can skip the flouring and frying steps and sauté the marinated chicken instead in a large skillet or wok. The chicken won't be as tender and juicy, but it will still be tasty (more like a stir-fry).