If you’re a fan of Chinese-American takeout, you already know the joy of biting into a plate of sesame chicken. The crispy, golden chicken pieces coated in a sweet, sticky sesame sauce are pure comfort food. But what if I told you that you could recreate this iconic dish right in your kitchen? Yes, you can enjoy that takeout-style perfection without stepping out of the house, and it’s easier than you think.
This sesame chicken recipe is a game-changer. It’s perfect for busy weeknights when you want something quick but still crave bold, restaurant-quality flavors. Not only does it taste amazing, but it also gives you complete control over the ingredients. Whether you want to tweak the sweetness of the sauce, amp up the heat with a little chili, or add some veggies for a balanced meal, the possibilities are endless.
I first made this dish on a rainy Friday evening when all I wanted was some cozy, feel-good food. With a bit of trial and error (and a whole lot of enthusiasm), I finally nailed that perfect balance of crispy chicken and sticky sauce. Now, it’s a staple in my dinner rotation, and every time I serve it, there’s not a single bite left on the plate.
Whether you’re cooking for yourself, your family, or friends, this sesame chicken recipe is guaranteed to be a hit. Let me walk you through everything you need to know to make it flawless.
Why You’ll Love This Recipe
This recipe has everything you could want in a dish—it’s easy to prepare, incredibly flavorful, and versatile enough to customize. The crispy chicken is tender on the inside, with a crunchy coating that stays crisp even after being tossed in the rich sesame sauce.
The sauce is the real star of the show. It’s the perfect combination of sweet, savory, and slightly tangy flavors, with a hint of nuttiness from the sesame oil. Every bite is bursting with bold flavors, and the sesame seeds on top add a delightful crunch.
What makes this recipe even better is how adaptable it is. You can easily adjust the sweetness, add a splash of spice, or toss in some stir-fried vegetables for extra nutrients. It’s also a great dish for meal prepping since it reheats beautifully.
If you’re new to making crispy fried chicken, don’t worry. I’ll share all my tips and tricks to ensure your chicken comes out perfectly golden and crisp every time.
Preparation Time and Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients
Chicken and Batter
- 450g (1 lb) chicken, cut into bite-sized pieces
- ½ cup cornstarch
- 2 tbsp all-purpose flour
- 1 tbsp soy sauce
- 1 egg white
- ¼ tsp white pepper
- ⅓ cup water
Sesame Sauce
- 3 tbsp honey
- 2 tbsp soy sauce
- 1½ tbsp ketchup
- 1½ tbsp sesame oil
- 1½ tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp Shaoxing wine (optional but recommended)
- 1 garlic clove, grated
Toppings
- 2 tsp sesame seeds
- 1 green onion, chopped
Step-by-Step Instructions
Prepare the Batter
Start by making the batter for the chicken. In a large mixing bowl, whisk together the cornstarch, flour, soy sauce, egg white, white pepper, and water until smooth. The consistency should be similar to a pancake batter—thick enough to coat the chicken evenly but not too gloopy.
Add the chicken pieces to the batter and toss them until they’re fully coated. Let the chicken sit in the batter while you heat the oil. This step allows the flavors to penetrate and creates a crispy exterior when fried.
Fry the Chicken
Heat oil in a deep frying pan or wok to 330–340°F (165–170°C). If you don’t have a thermometer, test the oil by dropping in a small bit of batter—it should sizzle immediately but not burn.
Working in batches, carefully add the chicken pieces to the hot oil. Fry for about 5–7 minutes, or until they’re golden and cooked through. Use a slotted spoon to transfer the chicken to a wire rack or paper towel-lined plate.
For an extra-crispy texture, increase the oil temperature to 375°F (190°C) and give the chicken a quick second fry, about 30–60 seconds. This double-frying method locks in the crunch and keeps the chicken crisp even after being coated in sauce.
Make the Sesame Sauce
While the chicken is frying, prepare the sauce. In a small saucepan or wok, combine the honey, soy sauce, ketchup, sesame oil, brown sugar, rice vinegar, Shaoxing wine (if using), and grated garlic. Heat the mixture over medium heat, stirring frequently, until it begins to simmer. Let it cook for 1–2 minutes, just until it thickens slightly.
Be careful not to overcook the sauce—it should be thick enough to coat the chicken but still pourable.
Combine and Serve
Add the fried chicken pieces to the pan with the sauce. Toss them quickly and gently to ensure each piece is evenly coated. This step should take no more than 10–20 seconds to prevent the chicken from losing its crispiness.
Transfer the sesame chicken to a serving plate and garnish with sesame seeds and chopped green onions. Serve immediately with steamed white rice, fried rice, or noodles.
Tips for the Best Crispy Sesame Chicken
- Double Fry for Crispiness: The key to that irresistible crunch is the double-fry technique. Fry the chicken once at a lower temperature, then again at a higher temperature for the ultimate crispy coating.
- Use Fresh Oil: Old oil can affect the flavor and crispiness of the chicken. Fresh oil will give you the best results.
- Don’t Overcook the Sauce: The sauce should be thick but not overly sticky or burnt. Keep an eye on it and remove it from the heat as soon as it thickens.
- Add the Sesame Oil Last: Drizzle the sesame oil into the sauce right before serving to preserve its nutty aroma.
- Customize Your Dish: Add stir-fried vegetables like broccoli, bell peppers, or snap peas to make the dish more balanced and colorful.
Recipe Variations
- Spicy Sesame Chicken: Add 1–2 teaspoons of chili garlic sauce or Sriracha to the sauce for a spicy kick.
- Gluten-Free Version: Use tamari instead of soy sauce and gluten-free flour in the batter.
- Healthier Option: Skip the frying and bake the chicken in the oven or use an air fryer for a lighter version.
- Vegetarian Twist: Substitute the chicken with firm tofu or cauliflower florets for a plant-based option.
How to Serve the Crispy Sesame Chicken
This sesame chicken pairs beautifully with:
- Steamed jasmine rice or brown rice
- Vegetable fried rice for extra flavor
- Stir-fried vegetables like broccoli, bok choy, or snap peas
- Asian-style noodles, such as lo mein or rice noodles
Storage and Reheating
To store leftovers, transfer the sesame chicken to an airtight container and refrigerate for up to 5 days. Reheat it in a microwave for 1–2 minutes, or toss it lightly in a hot skillet to restore some crispiness.
If you want to freeze the chicken, store the fried pieces and sauce separately. Combine them only when you’re ready to serve.
Nutritional Information (Per Serving)
- Calories: 400
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
Conclusion
This sesame chicken recipe is the perfect blend of crispy, sweet, and savory flavors that will have everyone asking for seconds. It’s simple enough for a weeknight dinner yet impressive enough for a special occasion. Whether you’re a fan of takeout-style meals or just looking to try something new, this recipe is a must-try.
I’d love to hear how your sesame chicken turns out! Snap a picture, share it on social media, and tag me—I can’t wait to see your creations. Happy cooking!
Print
Sesame Chicken: A Crispy, Flavorful Classic
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Crispy Sesame Chicken is a takeout-inspired dish featuring golden, bite-sized chicken pieces tossed in a sweet, savory, and sticky sesame sauce. It’s quick, flavorful, and perfect for any occasion.
Ingredients
- Chicken and Batter:
- 450g chicken, cut into bite-sized pieces
- ½ cup cornstarch
- 2 tbsp all-purpose flour
- 1 tbsp soy sauce
- 1 egg white
- ¼ tsp white pepper
- ⅓ cup water
- Sesame Sauce:
- 3 tbsp honey
- 2 tbsp soy sauce
- 1½ tbsp ketchup
- 1½ tbsp sesame oil
- 1½ tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp Shaoxing wine (optional)
- 1 garlic clove, grated
- Toppings:
- 2 tsp sesame seeds
- 1 green onion, chopped
Instructions
- In a bowl, whisk cornstarch, flour, soy sauce, egg white, white pepper, and water to create the batter. Coat chicken evenly.
- Heat oil to 330–340°F and fry chicken in batches for 5–7 minutes. Double-fry at 375°F for extra crispiness.
- Combine sauce ingredients in a pan and simmer until thickened, about 1–2 minutes.
- Toss fried chicken in the sauce until coated. Garnish with sesame seeds and green onions. Serve immediately.
Notes
- Double-frying ensures maximum crispiness.
- Drizzle sesame oil last for a robust nutty flavor.
- Add stir-fried vegetables like broccoli or bell peppers for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American