Sesame Chicken with Shiitake Mushrooms and Brown Rice: A Flavorful Homemade Takeout Classic
Every bite balances crunch, savory depth, and satisfying texture.
Sesame Chicken with Shiitake Mushrooms and Brown Rice
Few dishes rival the sweet-salty, deeply savory charm of sesame chicken—especially when it arrives cloaked in a sticky, glistening sauce and scattered with sesame seeds. But what if you could prepare it even better than your favorite takeout, pairing crisp morsels of chicken with earthy shiitake mushrooms and hearty, nutty brown rice? This recipe demonstrates how to recreate that classic dish, offering crispiness, bold flavor, and satisfying texture all in your own kitchen.
Why This Recipe Works
- Crispy batter technique ensures the chicken stays crunchy even after saucing.
- Layered marinade with soy sauce, sake (or Shaoxing wine), and baking soda for tender, flavorful meat.
- Thickened sesame sauce achieved with cornstarch for the signature glossy finish.
- Inclusion of shiitake mushrooms adds umami and a robust, meaty texture.
- Brown rice base for extra nutrition and a nutty counterpoint to the sweet-savory chicken.
Key Ingredients
- Chicken thighs – juicy, flavorful, and tender even after frying.
- Shiitake mushrooms – fresh (preferred) or rehydrated dried, for intense umami.
- Soy sauce (light and dark) – builds layered, savory depth.
- Shaoxing wine (or sake) – adds aromatic complexity; can be replaced with dry sherry if needed.
- Sesame oil – for toasty aroma and flavor.
- Brown rice – slightly chewy, with a nutty undertone, balances the sweet sauce.
- Cornstarch and flour – the key to a shatteringly crisp chicken crust.
- Fresh garlic, ginger, scallions, and toasted sesame seeds – for punch, fragrance, and garnish.
Recipe Overview
This recipe requires three main steps:
1. Preparing the rice and mushrooms
2. Marinating, coating, and frying the chicken
3. Making the sauce and finishing the dish
Each phase can be started while waiting for another—making it efficient without feeling rushed.
Step 1: Cook the Brown Rice and Shiitake Mushrooms
- Rinse 1 cup of brown rice under cold water until the water runs mostly clear. Combine in a pot with 2 cups of water and a pinch of salt.
- Add cleaned, thinly sliced shiitake mushrooms (about 4 ounces) to the rice before cooking. This infuses the grains with mushroom flavor.
- Bring to a boil, cover, and simmer on low for 40–45 minutes until the rice is cooked and mushrooms are tender.
- Fluff rice with a fork and let sit, covered, until ready to serve.
Step 2: Marinate and Batter the Chicken
- Marinade Ingredients: 1 tablespoon light soy sauce, 2 tablespoons Shaoxing wine or sake, 2 tablespoons vodka, 1 egg white, 1/4 teaspoon baking soda, and 3 tablespoons cornstarch.
- Whisk together egg white until lightly foamy, then stir in soy sauce, wine, and vodka. Remove and reserve half for the batter.
- Add baking soda and cornstarch to the marinade. Combine with 1 pound boneless chicken thighs, cut into 3/4-inch pieces.
- Massage marinade into chicken until the pieces are evenly coated; let marinate at least 1 hour, or overnight for the best results.
Making the Crispy Coating
- In a large bowl, mix 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking powder.
- Add the reserved marinade and mix vigorously to form shaggy clumps in the flour mixture.
- Toss marinated chicken, a few pieces at a time, in the clumpy dredge until well coated. Shake off excess.
Step 3: Fry the Chicken
- Heat at least 1 quart of neutral oil (such as vegetable or canola) in a wok or deep skillet to 350°F (175°C).
- Fry chicken in batches, being careful not to overcrowd the pan. Each batch should take about 4 minutes to cook and become golden brown and ultra-crispy.
- Drain cooked chicken on a paper-towel-lined tray while you fry the remaining pieces.
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Step 4: Make the Sesame Sauce
- Combine in a bowl: 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons Shaoxing wine, 1 tablespoon cornstarch, 2 tablespoons white vinegar, 3 tablespoons chicken stock, 5 tablespoons sugar, and 1 tablespoon toasted sesame oil.
- Heat a tablespoon of peanut or neutral oil in a large skillet over medium heat.
- Add 2 teaspoons each minced garlic and ginger; sauté until fragrant (about 30 seconds).
- Pour in sauce mixture and cook, stirring, until thick and glossy—about 1–2 minutes.
- Stir in 2 tablespoons toasted sesame seeds.
Step 5: Toss Chicken in Sauce & Assemble Bowls
- Add all fried chicken to the sauce, stirring until every piece is evenly coated.
- Mound hot brown rice and shiitake mixture in each serving bowl. Top generously with sauced chicken.
- Garnish with sliced scallions and extra sesame seeds.
Expert Tips and Techniques
- Rest the battered chicken. After tossing in flour-cornstarch mix, let chicken sit a few minutes for the best crust development.
- Don’t crowd the oil. Fry the chicken in small batches so the oil stays hot and the pieces fry, not steam. Your reward: the crispiest crust.
- Use vodka in the marinade. This may sound quirky, but vodka helps with crispy crust formation while keeping the batter light.
- For even more umami, add a splash of mushroom soaking liquid if using dried shiitakes.
- Double-frying is optional but enhances crunch—after the first fry, rest the chicken briefly, then fry again for 30 seconds at slightly higher heat.
- Taste and adjust sauce. The sauce is intentionally bold and sweet, but it’s easy to tweak: less sugar, extra vinegar, or more sesame oil as you prefer.
Nutrition and Serving Suggestions
- Balanced bowl: Combining brown rice and mushrooms makes this dish more nutritious than typical white rice-based versions.
- Vegetarian variation: Substitute tofu or cauliflower florets for chicken, using the same marinade and coating techniques.
- Pairings: Serve with quick-pickled cucumbers, a simple green salad, or steamed broccoli for extra vegetables.
Comparison Table: Sesame Chicken Dine-In vs. Homemade Takeout
| Aspect | Classic Takeout | Homemade Version |
|---|---|---|
| Crispiness | Often soggy from steam in containers | Ultra-crisp coat, freshly sauced to order |
| Sauce Flavor | Can be monotone, overly sweet | Complex: sweet, savory, tangy, aromatic |
| Protein Quality | Varies | Control of cut and marinade, always juicy |
| Nutrition | White rice, fewer vegetables | Brown rice, mushrooms, customizable |
| Customization | Limited | Infinite (spice, sweetness, add-ins) |
Common Questions and Troubleshooting
What kind of chicken works best for sesame chicken?
Boneless, skinless chicken thighs stay moist through frying and reheating. Breast meat works, but thighs are more forgiving to overcooking.
Can I substitute mushrooms?
Cremini or button mushrooms can be used, but fresh shiitakes add the richest umami and meaty bite. Dried shiitakes (soaked until tender) are also excellent.
Is there a gluten-free version?
Substitute gluten-free all-purpose flour and check that your soy sauce is certified gluten-free. Tamari or coconut aminos are safe alternatives.
How do I make the sauce less sweet?
Decrease the sugar to taste, or add a splash more vinegar and extra soy sauce for a saltier profile.
What oil should I use for frying?
Use a neutral oil with a high smoke point, such as canola, peanut, or vegetable oil. Avoid olive oil or strongly flavored oils.
How do I store and reheat leftovers?
Store sauced chicken separately from rice for best results. To recapture some crispiness, reheat chicken in an oven or air fryer at 350°F for several minutes before combining with freshly reheated rice and mushrooms.
Step-by-Step Recap
- Rinse and cook brown rice with sliced shiitake mushrooms.
- Whisk up the marinade, divide, and fully coat chicken pieces; rest at least 1 hour.
- Mix flour-cornstarch coating with reserved marinade, add chicken, and let develop clumpy crust.
- Fry chicken in batches, drain on paper towels.
- Build the sauce with garlic, ginger, soy, sugar, vinegar, chicken stock, cornstarch, and sesame oil; finish with sesame seeds.
- Combine chicken and sauce; toss to coat.
- Assemble bowls: brown rice-mushrooms on bottom, saucy chicken on top, garnish with scallions and sesame seeds.
Frequently Asked Questions (FAQs)
Q: Can I use air fryer instead of deep-frying?
A: Yes, you can air fry battered chicken at 400°F for 18–22 minutes, flipping halfway. The crust will be lighter but retains good crunch.
Q: What’s the purpose of vodka in the marinade?
A: Vodka limits gluten development for a crispier coating, then evaporates during frying, leaving no taste.
Q: Can I freeze sesame chicken?
A: Freeze only the fried, unsauced chicken pieces. Reheat and toss in sauce before serving for best texture.
Q: Is the dish spicy?
A: The basic recipe is not spicy. For heat, add chili flakes to the sauce or garnish with sliced fresh chilies.
Q: How do I make the sauce shinier?
A: Properly dissolving cornstarch before adding to the pan and allowing the sauce to bubble briefly develops the gloss.
Final Thoughts
Homemade sesame chicken with shiitake mushrooms and brown rice is not just a healthier, more satisfying substitute for takeout—it’s a celebration of crunchy, saucy, and umami-rich flavors. Customize it with extra veggies, swap in proteins, or tweak the sauce until it hits your sweet spot. The result is always a deeply comforting meal, perfect for sharing or savoring all for yourself.
References
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