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This Sesame Chicken is gluten-free, but you'd never know it by the taste OR texture. Great for the whole family - Gluten-free or not!
Note: This recipe was first posted on my original blog, Celebration Generation, on July 28, 2014. It was transferred over to this blog - existing comments and all - on 3/4/2021
Saturday night, my laziness / beat-uppedness (That's a word now. I say so.) ended up setting in motion the events that would soon result in the development of the BEST sesame chicken I've ever had in my whole life.
Chores, taking a friend for her VERY first experience at SR Harris (a local fabric warehouse... overwhelming experience!), writing, and a costumed appearance at a local comic & games store made for a very long day.
When I finally got to sit down at the end of it all, my body and brain made a pact: I would NOT be getting up again in the foreseeable future.
That made MAKING supper an impossibility.
We decided to order in... which comes with its own set of issues, but hey... I didn't even have to sit up. What I REALLY wanted was sesame chicken, but that wasn't an option.
Even if I could find a place that does it gluten-free, we don't have anywhere GOOD in delivery range.
So, I "negotiated" with myself. Would settle for pizza, under the understanding that I'd MAKE gluten-free sesame chicken the following day.
Gluten-Free Sesame Chicken
Unfortunately, I managed to wreck myself and my (non-gluten-free) husband for all other sesame chicken, in the process. There are NO words for how much better this was, than anything we've ever had.
The sweetness and spice levels were perfect, the chicken was high quality and super juicy, and there wasn't the "I think this may have been sitting for a few hours" texture.
SO good. If you're a fan of sesame chicken, you need to make this ASAP.
If you're not GF yourself, you CAN substitute 1 ½ cups of all-purpose flour for the flours and corn starch in this recipe... but you'll miss out on the flavour and texture.
As my husband posted on Facebook:
"This is amazing sesame chicken. Seriously, the best I've had. Absolutely delicious!
Oh yeah, it's gluten-free, but whatever.
By that, I mean that I have no real need to be gluten-free, but this is amazing whether you are gluten-free or not!"
In particular - beyond the ridiculous sauce - he loved the crispiness of the batter, saying that it was crisp, but not crumbly, and stuck well to the chicken.
Enjoy!
More Gluten-Free Main Dish Recipes
Looking for more dinner ideas? I’ve got you covered...
Creamy Mushroom Risotto
Elk Bourguignon
Gluten-Free Bacon Poutine Pizza
Gluten-Free Beef Stroganoff
Gluten-Free Beet Gnocchi
Gluten-Free Chicken Mushroom Tourtiere
Gluten-Free Coconut Shrimp
Gluten-Free Cod Au Gratin
Gluten-Free Cod Cheeks & Dressing
Gluten-Free Crab Cakes
Gluten-Free Creamy Chicken Wild Rice Soup
Gluten-Free Creamy Creole Pasta
Gluten-Free Creamy Creole Soup
Gluten-Free Fish Fingers & Custard
Gluten-Free French Onion Soup Tart
Gluten-Free Fried Chicken
Gluten-Free Perogies
Gluten-Free Spicy Orange Chicken
Gluten-Free Square Root Tart
Gluten-Free Tourtiere
Gluten Free Tuna Noodle Casserole
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Gluten Free Sesame Chicken
This Sesame Chicken is gluten-free, but you'd never know it. Great for the whole family - GF or not!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Asian, Gluten-free
Diet: , Gluten Free
Servings: 4 People
Calories: 543kcal
Author: admin
Ingredients
- Oil for deep frying – we used vegetable oil
Batter
- ¾ Cup Garbanzo / Chickpea Flour
- ½ Cup Corn Starch
- ¼ Cup White Rice Flour
- ¼ teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Sesame Oil
- 1 Cup Water or Chicken Broth
Sauce
- 1 Cup Chicken Broth
- ½ Cup Brown Sugar Packed
- 2 tablespoon Rice Vinegar
- 2 tablespoon Gluten-Free Soy Sauce
- 1 tablespoon Grated Ginger
- 2 Garlic Cloves
- 2 tablespoon Corn Starch
- 1 tablespoon Sesame Oil
- 1 teaspoon Crushed Pepper Flakes
- 2 tablespoon Sesame Seeds
Chicken
- 4 Large Boneless Skinless Chicken Breasts Trimmed and cut into bite sized pieces
- ¼ Cup Garbanzo / Chickpea Flour
Instructions
Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
Sauce
In a medium saucepan, whisk together all sauce ingredients - except sesame seeds - until smooth.
Heat over medium, simmer until it thickens slightly. Remove from heat, set aside while you fry the chicken.
Chicken
In a large bowl, combine flours, baking powder, salt, and sesame oil. Add water, stir well to form a thick batter.
Allow batter to sit for 5 minutes or so, to soften the bean flour.
Toss chicken chunks with additional garbanzo flour, then dredge in the batter.
Carefully transfer battered chicken pieces to the preheated oil, cooking in batches. Fry for a few minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried chicken to paper towels.
To Serve
Once all chicken is fried, toss with sauce, sprinkle with sesame seeds, and serve immediately.
Nutrition
Calories: 543kcal | Carbohydrates: 73g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1494mg | Potassium: 796mg | Fiber: 4g | Sugar: 30g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 3mg
Reader Interactions
Comments
Michael
Sesame chicken is one of my favorites, this is a great recipe where you won't miss the gluten. This is one of those cravings where you need that flavor and texture to satisfy, and this delivers.Reply
- Justin
THANK YOU! This is by far the closest thing I've had to carry out chinese since going gf a few years back. If there's one thing I've missed like crazy, this is it! I can't wait to make it again! The only deviations we made from this perfect recipe were as follows -- neither my girlfriend or I are fans of ginger so we omitted that. For the flour, I had a bag of Bob's Red Mill on hand which conveniently contained both garbanzo and rice flours. Texture was exactly what I remember of my favorite Chinese joint prior to going gluten-free.Reply
- Claudia
So tasty! That seems amazing.Reply
- Debbi Does Dinner Healthy
I made this tonight and it was amazing! Loved the texture of the chicken. The only thing I changed was that I had brown rice flour rather than white. So much better than take out chicken. Thanks!Reply
- Mary D
Any one try to make this in the air fryer? It looks fabulous, but I don't like to deep fry.
Reply
- admin
For battered items, I like to freeze them before air frying.
Reply
- Emily
Really good recipe! I will cut my chicken smaller next time so there is more surface area to capture the sauce.Reply
- Sonya
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!Reply
