Sesame Ginger Chicken
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Succulent sesame ginger chicken is coated with a blend of sesame and ginger, then baked to perfection. You’ll get savory-sweet, sticky, and umami-rich bites with hints of nuttiness and a zingy kick from the ginger. It’s the ultimate dinner for busy weeknights – with just five minutes of prep time, you’ll have a flavor-packed dinner in the oven!
Biting into this sesame ginger chicken is heaven: it has lots of crispiness on the outside yet is so tender and juicy in the middle. It also has that whole salty yet sweet thing going on that is so common in Asian-style recipes. It’s perfect for when you’re craving take-out but want a lighter, cleaner version. Plus, it takes about the same amount of time to make as ordering food!
It is also so simple to make. With about 5 minutes of prep, you can pop the sesame ginger chicken into your oven and let it cook itself. So easy!
Key ingredients
This sesame ginger chicken uses only a handful of ingredients yet packs a punch of flavor! Here are some notes on the key ingredients:
- Chicken: Use chicken drumsticks or thighs – we like it with the bone and skin on!
- Powdered ginger: You might be wondering about using fresh ginger – that’s fine, it may just take a little bit longer to peel and grate fresh ginger, but if you have the time then feel free to use fresh ginger. If you’re using fresh ginger, add it to the bowl with the sesame oil.
- Cayenne pepper (optional): If you want to add a bit of heat, add cayenne pepper to taste. Or, you could serve with chili sauces on the side, or sprinkle on some chili flakes. If you really like some heat, add a little sambal oelek to the bowl with the sesame oil.
What to serve with sesame ginger chicken
This ginger sesame chicken works as a standalone meal on top of a bed of pineapple fried rice, ginger rice and next to some sauteed bok choy, sesame garlic miso butter mushrooms, or Asian eggplant. This Asian coleslaw makes a great side dish, too!
Storage
- Storage: You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’re storing it for longer, put it in the freezer for up to three months and thaw it in the fridge a day before reheating.
Sesame Ginger Chicken Recipe
Ingredients
- 8 chicken drumsticks or thighs
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon brown sugar
- 2 teaspoons powdered ginger
- 1 teaspoon salt
- 2 cloves garlic (finely minced)
- Optional: 1 teaspoon cayenne pepper
- Minced parsley or cilanto (to serve)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the chicken in a medium-sized bowl and toss with the sesame oil. In a small bowl, combine all the remaining ingredients. Sprinkle over the chicken and toss to coat.8 chicken drumsticks or thighs, 1 tablespoon sesame oil, 1 tablespoon toasted sesame seeds, 1 tablespoon brown sugar, 2 teaspoons powdered ginger, 1 teaspoon salt, 2 cloves garlic, Optional: 1 teaspoon cayenne pepper
- Place chicken on the prepared baking sheet, skin-side up, and bake for 45 minutes, or until the top is brown and crispy and the chicken is no longer pink inside.
- Serve with a little minced parsley or cilantro over top.Minced parsley or cilanto
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Score! I was so wanting to make something like this, and yours was the first recipe that didn’t call for honey or soya sauce. Soya sauce would have made this too wet, and honey is expensive and I didn’t have any. Using brown sugar, salt and sesame oil instead is brilliant. The sesame seeds were nice and chewy, with a slight crunch, and the meat texture (small drumsticks) was perfect. Yummy yummy. My guy loved it too and asked for the recipe 🙂
Thank you for the awesome feedback! I haven’t actually made this dish in a while so your comment made me think of it again. Think I’ll be making it this week. Thank you for remaining me about it 🙂
Will try it today. Expecting standing ovations from my family 😉
Thanks and best wishes from Germany
Let’s make that “an edition.” I’m so hungry that I cannot type.
I’m making and ‘edition of this as I write. While I AGREE with your skin and bone comment, thigh meat was all I had available today and I WANTED a sesame/ginger (garlic) chicken dish tonight. Period! I don’t have any ginger powder, but I’ll bet that the grated fresh ginger used will be just fine. Exactly what I was looking for, it is not quite ready, but smells wonderful. Thank you!
This was AMAZING! I wasn’t paying attention to the fact that the seasoning should be dry and used spicy chili garlic sauce (2 scoops) instead of fresh garlic and cayenne. It made more of a paste to spread on the chicken instead of a dry seasoning mix to sprinkle on and made a huge mess in the pan (luckily I had covered the pan in foil!), but it tasted wonderful. Not too sweet, not too spicy. Thanks so much for sharing!
This would make a great treatment for chicken wings as well.
Oh I love chicken wings! This would definitely be great on them too 🙂
These were delicious! And you’re right… they were fantastic all week long as leftovers! I used black sesame seeds instead of normal, white ones because that’s what I had on hand. But they added a nice earthy taste to the chicken! YUM
Hey Liz,
Thank you for the great feedback! So happy you loved them 🙂
I made these tonight, after stumbling upon this recipe on tastespotting.com, they looked easy enough for me, as I am terrible w/ chicken and don’t have a grill. I couldn’t have been happier with the outcome! They were delicious, crispy, sweet, tangy and slightly spicy from the ginger and garlic, plus they were extremely juicy.
I couldn’t find powdered ginger, so I had to substitute ginger paste and mixed it with the sesame oil in the first step. But, the overall taste was delicious! I will definitely make it again…for friends and not just hog it for myself! Super easy and tasty! Love it!
Hey Anouk,
I’m so happy to hear that it turned out so well for you!!
Having a dinner party on Friday and am going to try this on the grill…hopefully that won’t ruin it somehow because the recipe looking amazing!
Hey Heather,
I think they would be awesome on the grill. Just watch them a little closer as sugar has a tendency to burn on the grill. Have an awesome dinner party!!
I love roast chicken – have since I been a small child. (as my mother will tell anyone willing to listen). Can’t wait to try this recipe!
Is this what we eat in heaven? Gorgeous photos.
LOL I think it definitely is!
These were deelish – I had a bunch of black sesame seeds I was wondering what to do with, and it turned out perfectly!
Hey Rod,
I had actually wanted to make these with black sesame seeds but didn’t have any in my pantry. Will definitely have to try using them next time!
Hey Sarah,
I love the idea of adding lemon! I’ll be trying that next time for sure 🙂
Love your recipes! My husband is Arabic and loves sesame! We are avid rabid home cooks and always on the lookout for new fun things to try. And thanks for a being a food blogger with easily printable recipes!! So many don’t…
Thank you so much!! I really love Arabic food after travelling around the Middle East a few years ago. Does your husband cook his traditional food for you? If he does you are so lucky!!!
This looks finger-looking delicious! I love the combination of flavors in this! Well done!
Hey Brittany,
I’ve only just started eating chicken again after being vegetarian for many many years. Roast chicken is my favourite! I love how crispy it gets on the outside and how many different flavours you can make. 🙂