A flavorful ground chicken dinner doesn’t have to involve a long ingredient list or complicated preparation. This easy Korean sesame ground chicken combines savory soy sauce, toasted sesame oil, garlic, and a touch of sweetness from brown sugar. Chili garlic sauce adds a little heat, while a quick simmer brings everything together in a rich, glossy sauce. It’s a practical skillet recipe that pairs nicely with rice for a satisfying dinner.
Why You’ll Love This Recipe Korean Sesame Ground Chicken
This Korean sesame ground chicken is a convenient option when you want a flavorful dinner without complicated preparation. Ground chicken cooks into small crumbles that mix easily with the sauce, allowing the savory, sweet, and spicy flavors to coat each bite. Most of the preparation happens in one skillet, and the sauce needs just five minutes of simmering. The combination of garlic, onion, soy sauce, and toasted sesame oil creates a balanced, aromatic dish.
Kitchen Tools You’ll Need
- Large skillet
- Cooking spoon or spatula
- Whisk
- Mixing bowl
Ingredients
- Ground Chicken: You can use ground chicken with 8% fat or leaner ground chicken breast.
- Yellow Onion: Adds mild sweetness and savory flavor.
- Garlic: Fresh garlic or garlic paste works well.
- Chili Garlic Sauce: Provides heat and a savory garlic flavor.
- Soy Sauce: Gives the sauce its salty, savory base.
- Brown Sugar: Balances the saltiness and spicy flavors.
- Toasted Sesame Oil: Adds a distinctive nutty aroma.
- Chicken Broth: Provides liquid for the sauce.
- Cornstarch: Helps thicken the sauce so it coats the ground chicken.
How to Make Korean Sesame Ground Chicken
Step 1. Cook the ground chicken with the onion and garlic in a large skillet. As the chicken cooks, break it into small crumbles using a cooking spoon or spatula. Keeping the pieces relatively small helps them mix evenly with the sauce later. Continue cooking until the chicken is fully cooked and the onion has softened. The garlic and onion provide the aromatic foundation for the dish, while the ground chicken creates a tender texture that works well with the savory sesame sauce.
Step 2. Drain any drippings from the skillet. This helps prevent excess liquid and fat from diluting the sauce. Whisk together the soy sauce, brown sugar, toasted sesame oil, chili garlic sauce, and chicken broth until combined. Whisking helps distribute the brown sugar and other ingredients evenly. The sauce should have a savory aroma with notes of sesame, garlic, sweetness, and chili. Combine it with the cooked ground chicken so the crumbles are coated.
Step 3. Mix the cornstarch with water to create a smooth thickening mixture. Add it to the sauce and allow everything to simmer for five minutes. During this time, the cornstarch helps the sauce develop a thicker consistency that clings to the chicken. The finished mixture should look glossy rather than watery, with the sauce coating the crumbles instead of collecting separately in the skillet.
Step 4. Once the sauce has thickened and the chicken is evenly coated, the dish is ready to serve. The original serving suggestion includes chopped scallions and sesame seeds as optional garnishes. Serve the Korean sesame ground chicken with rice, allowing the savory sauce to complement the chicken and rice together.
Serving Suggestions
Korean sesame ground chicken works especially well as a dinner served over rice. The ground chicken has a naturally crumbly texture, while the thickened sauce brings everything together. Rice provides a simple base for the savory, slightly sweet sauce.
For presentation, chopped scallions and sesame seeds are suggested as optional garnishes in the original directions. Scallions add a fresh contrast to the cooked chicken, while sesame seeds reinforce the nutty flavor of the toasted sesame oil.
You can also serve the chicken directly from the skillet and let everyone portion it individually. This keeps the meal simple and makes it convenient for everyday family dinners.
Pro Tips for Best Results
- Break the chicken into small crumbles. This helps distribute the sauce throughout the mixture.
- Drain the drippings. Removing excess liquid and fat helps maintain the intended sauce consistency.
- Whisk the sauce thoroughly. Brown sugar should be distributed evenly with the liquid ingredients.
- Mix cornstarch with water first. A smooth mixture helps prevent lumps.
- Use toasted sesame oil. Its distinctive nutty flavor is an important part of the sauce.
- Allow the full five-minute simmer. This gives the cornstarch time to thicken the sauce.
- Choose your preferred ground chicken. Both 8%-fat ground chicken and leaner ground chicken breast are supported by the recipe.
Common Mistakes to Avoid
1. Leaving the ground chicken in large pieces
Ground chicken should be broken into crumbles as it cooks. Large pieces may not mix as evenly with the sauce, leading to less consistent flavor throughout the dish. Use a spoon or spatula to separate the chicken while cooking it with the onion and garlic. The goal is a relatively even crumbly texture that allows the sauce to surround the chicken rather than simply coat the outside of a few large pieces.
2. Forgetting to drain the skillet
The original directions specifically call for draining the drippings after cooking the chicken. Skipping this step can leave additional fat or liquid in the skillet, which may change the final sauce consistency. Draining helps the mixture maintain a more balanced texture before the sauce is incorporated. This is particularly worth remembering when using ground chicken with a higher fat content.
3. Not combining the sauce ingredients thoroughly
Soy sauce, brown sugar, chili garlic sauce, toasted sesame oil, and chicken broth contribute different flavors and textures. If they are not whisked together properly, the sauce may be less evenly balanced. Brown sugar, in particular, needs to be incorporated into the liquid mixture. Whisking the sauce before combining it with the chicken helps distribute the savory, sweet, and spicy ingredients more consistently.
4. Adding cornstarch without mixing it with water
Cornstarch is responsible for thickening the sauce. The directions call for combining it with water before adding it to the mixture. Adding dry cornstarch directly can produce lumps instead of a smooth sauce. Preparing the cornstarch mixture separately helps it incorporate into the liquid more evenly. This simple detail is important for achieving the glossy consistency that makes the sauce cling to the chicken.
5. Cutting the simmering time short
After adding the cornstarch mixture, the recipe calls for five minutes of simmering. This stage helps develop the intended consistency of the sauce. Stopping too early may leave the mixture thinner than expected. Follow the provided simmering time and observe how the sauce coats the ground chicken. It should look more cohesive than the initial liquid sauce.
6. Overlooking the balance of sauce ingredients
Each sauce ingredient has a specific purpose. Soy sauce provides saltiness, brown sugar adds sweetness, chili garlic sauce contributes heat, and toasted sesame oil provides nutty flavor. Leaving out one of these ingredients would change the intended flavor balance. For the most consistent result, use the full ingredient combination supplied in the recipe and whisk everything together before incorporating it into the chicken.
Variations & Substitutions
This recipe provides a few simple ingredient options without changing the basic preparation.
- Ground chicken: Choose ground chicken containing approximately 8% fat or leaner ground chicken breast.
- Garlic: Fresh garlic and prepared garlic paste are both mentioned as suitable choices.
- Garnish: Chopped scallions and sesame seeds are optional according to the directions.
No other specific ingredient substitutions are provided for this recipe.
Storage & Reheating
Leftover Korean sesame ground chicken should be refrigerated promptly in a covered food-safe container.
The supplied recipe does not specify an exact refrigerator storage duration, freezing procedure, or reheating method. Exact storage and reheating instructions are therefore not available from the original recipe.
When reheating leftovers, make sure the chicken is heated thoroughly before serving.
Nutrition Information
This Korean sesame ground chicken provides protein from the ground chicken, along with carbohydrates and fats from the sauce ingredients. The nutritional content depends on the fat percentage of the chicken, the amount of brown sugar, and the type of soy sauce used.
The following values are estimates based on a recipe divided into four servings.
Estimated Nutrition Per Serving (1/4 of the recipe):
| Nutrient | Amount per serving |
|---|---|
| Calories | 270 kcal |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Protein | 24 g |
| Sodium | 1,200 mg |
Servings: 4
For these estimates, the assumed ingredient amounts are approximately 1 lb of ground chicken, 1/2 yellow onion, 3 garlic cloves, 2 tablespoons chili garlic sauce, 1/4 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon toasted sesame oil, 1/2 cup chicken broth, and 1 tablespoon cornstarch.
The ground chicken contributes most of the protein, while sesame oil and the chicken’s natural fat contribute to the total fat content. Brown sugar and the other sauce ingredients account for much of the carbohydrate content. Soy sauce and chili garlic sauce contribute significantly to the sodium.
These figures are approximate and have not been verified against exact recipe quantities. Rice, scallions, and sesame seed garnishes are not included in the estimates. Actual nutritional values may vary depending on ingredient brands, measurements, and portion sizes.
Frequently Asked Questions
Can I make this recipe ahead of time?
The supplied directions do not include a specific make-ahead method. The recipe involves cooking ground chicken with onion and garlic, preparing the sauce, thickening it with cornstarch, and allowing it to simmer for five minutes. These steps are straightforward enough for preparing the dish as part of a regular dinner. If preparing it in advance, follow appropriate food storage and reheating practices.
How long does it last in the fridge?
The original recipe does not provide a verified refrigerator storage duration. Keep leftovers refrigerated in a covered food-safe container and follow established food-safety guidance for cooked poultry.
Can I freeze this recipe?
Freezing instructions are not included in the supplied recipe. The original directions do not specify how freezing or thawing may affect the cornstarch-thickened sauce, so no particular freezing method or duration can be confirmed.
What can I substitute for one ingredient?
The recipe explicitly allows two options for ground chicken: a version with approximately 8% fat or leaner ground chicken breast. You can also choose fresh garlic or prepared garlic paste. No other specific substitutions are included in the original ingredient information.
Why didn’t my recipe turn out as expected?
If the sauce was too thin, check whether the cornstarch was mixed with water and whether the mixture simmered for the full five minutes. If the sauce seemed diluted, excess drippings left in the skillet may have affected its consistency. For uneven flavor, make sure the sauce ingredients are thoroughly whisked together and the chicken is broken into small crumbles before combining everything.
Final Thoughts
Easy Korean sesame ground chicken is a practical dinner built around simple ingredients and a flavorful skillet sauce. The combination of soy sauce, brown sugar, chili garlic sauce, garlic, and toasted sesame oil gives the chicken a balance of savory, sweet, mildly spicy, and nutty flavors.
The preparation is straightforward: cook the chicken with onion and garlic, drain the drippings, combine the sauce ingredients, and thicken everything with cornstarch. After five minutes of simmering, the sauce should coat the chicken with a glossy finish.
Served with rice and optional scallions and sesame seeds, it’s a simple way to turn ground chicken into a satisfying weeknight meal.
Easy Korean Sesame Ground Chicken
Equipment
- Large Skillet
- Cooking Spoon or Spatula
- Whisk
- Mixing Bowl
Ingredients
Ground Chicken Mixture
- 1 lb ground chicken Approximately 8% fat or leaner ground chicken breast
- 1/2 yellow onion Chopped
- 3 cloves garlic Minced; fresh garlic or garlic paste
Korean Sesame Sauce
- 2 tbsp chili garlic sauce
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1/2 cup chicken broth
- 1 tbsp cornstarch For thickening the sauce
- water For mixing with cornstarch; quantity not specified
Serving and Optional Garnishes
- cooked rice For serving
- scallions Chopped, optional garnish
- sesame seeds Optional garnish
Instructions
- Heat a large skillet and add the ground chicken, chopped yellow onion, and minced garlic. Cook until the chicken is fully cooked and the onion has softened, breaking the chicken into small crumbles with a cooking spoon or spatula.
- Drain any excess drippings from the skillet to prevent additional liquid or fat from diluting the sauce.
- In a mixing bowl, whisk together the soy sauce, brown sugar, toasted sesame oil, chili garlic sauce, and chicken broth until thoroughly combined and the brown sugar is evenly distributed.
- Pour the prepared sauce over the cooked ground chicken and stir until the chicken crumbles are evenly coated.
- In a separate small bowl, mix the cornstarch with water until smooth. Add the mixture to the skillet and stir to incorporate it into the sauce.
- Allow the chicken and sauce to simmer for 5 minutes, stirring as needed, until the sauce thickens and develops a glossy consistency that coats the ground chicken.
- Serve the Korean sesame ground chicken over cooked rice. Garnish with chopped scallions and sesame seeds if desired, and enjoy.
Notes
Easy Korean Sesame Ground Chicken
Equipment
- Large Skillet
- Cooking Spoon or Spatula
- Whisk
- Mixing Bowl
Ingredients
Ground Chicken Mixture
- 1 lb ground chicken Approximately 8% fat or leaner ground chicken breast
- 1/2 yellow onion Chopped
- 3 cloves garlic Minced; fresh garlic or garlic paste
Korean Sesame Sauce
- 2 tbsp chili garlic sauce
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1/2 cup chicken broth
- 1 tbsp cornstarch For thickening the sauce
- water For mixing with cornstarch; quantity not specified
Serving and Optional Garnishes
- cooked rice For serving
- scallions Chopped, optional garnish
- sesame seeds Optional garnish
Instructions
- Heat a large skillet and add the ground chicken, chopped yellow onion, and minced garlic. Cook until the chicken is fully cooked and the onion has softened, breaking the chicken into small crumbles with a cooking spoon or spatula.
- Drain any excess drippings from the skillet to prevent additional liquid or fat from diluting the sauce.
- In a mixing bowl, whisk together the soy sauce, brown sugar, toasted sesame oil, chili garlic sauce, and chicken broth until thoroughly combined and the brown sugar is evenly distributed.
- Pour the prepared sauce over the cooked ground chicken and stir until the chicken crumbles are evenly coated.
- In a separate small bowl, mix the cornstarch with water until smooth. Add the mixture to the skillet and stir to incorporate it into the sauce.
- Allow the chicken and sauce to simmer for 5 minutes, stirring as needed, until the sauce thickens and develops a glossy consistency that coats the ground chicken.
- Serve the Korean sesame ground chicken over cooked rice. Garnish with chopped scallions and sesame seeds if desired, and enjoy.
