Here’s one of my favorite Chinese takeout classics: sesame chicken. The pieces are double-fried for extra crispiness, then coated in a rich, sweet-and-savory sauce that clings to every bite.
Seasoning the chicken
This sesame chicken is packed with flavor because the chicken is well seasoned before frying and the sauce is bold yet balanced. To season the chicken, you will need:
- Salt and pepper
- Garlic cloves, crushed into a paste
- Baking soda (helps tenderize the meat)
- Egg white
After combining the seasonings with the chicken, let it rest about 20 minutes so the baking soda has time to tenderize the meat. Then proceed to bread the pieces.
- Breading: equal parts all-purpose flour and cornstarch
Sesame chicken sauce
The sauce is the heart of this dish. It’s straightforward to make using common pantry ingredients that deliver sweet, salty, and tangy notes with a hint of sesame aroma. The basic sauce components are:
- Soy sauce
- Rice vinegar
- Ketchup
- Brown sugar
- Honey
- Sesame oil
- Water
- Cornstarch slurry (to thicken)
Use the listed amounts as a starting point and adjust to suit your taste: increase vinegar for brightness, more honey or sugar for sweetness, or more soy sauce for depth and saltiness. Reserve the sauce until the chicken is ready to be coated.
How to make perfectly cooked chicken
Sizing the chicken — Uniform pieces are essential. Cut the chicken into 1.5–2 inch pieces so the breading crisps up while the interior stays juicy. Pieces that are too small will dry out; pieces that are too large take longer to cook through.
Oil temperature — For crisp breading, the oil should be about 350°F (175°C) before adding the chicken and remain close to that temperature while frying. If the oil gets too cool, the breading will absorb oil and become soggy.
Batch frying — Fry the chicken in small batches so the oil temperature doesn’t drop too much. Overcrowding the pot causes uneven cooking and greasy results.
Double frying — This step makes the texture outstanding. Fry the chicken once until it is lightly golden, remove and let cool on a rack, then return the pieces to hot oil for 1–2 minutes until deeply golden and extra crispy.
Serving & storing
Serve sesame chicken with steamed white rice and simple vegetables to balance the strong flavors. Mild sides—like steamed broccoli, bok choy, or a light cucumber salad—complement the dish well and let the chicken shine.
Leftovers store well in the refrigerator for 3–4 days. To reheat and preserve crispiness, use an oven or air fryer: spread chicken on a rack and heat at 375°F (190°C) for about 10 minutes until heated through. If you prefer fewer dishes, reheat gently on the stovetop in a pot with a light spray of oil, cover, and simmer on low until warm.
More Chinese takeout classic recipes you’ll love
- Crab rangoon
- Shrimp fried rice
- Wonton soup
- Egg drop soup
Video tutorial
Sesame Chicken
★★★★
4 from 1 review
- Author: Jasmine and Tea
- Total Time: 30 minutes
- Yield: 2 to 3 servings
Ingredients
marinade
- 2 lb boneless chicken thighs, cut into 2-inch pieces (about 800 g)
- ¼ tsp salt
- Pepper to taste
- 3 garlic cloves, crushed into a thick paste
- ½ tsp baking soda
- ¼ cup soy sauce
- 1 egg white
breading and frying:
- ½ cup all-purpose flour
- ½ cup cornstarch
- Frying oil (neutral oil with a high smoke point)
sauce:
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 2 tbsp honey
- 1 tsp sesame oil
- ¼ cup water
cornstarch slurry: 2 tsp cornstarch + 2 tbsp water
garnish: sesame seeds and sliced scallions
Instructions
- Slice the chicken into uniform 2-inch chunks so pieces cook evenly. Combine salt, pepper, garlic paste, baking soda, soy sauce, and egg white with the chicken. Mix well and let rest for 20 minutes to tenderize.
- While the chicken rests, whisk the sauce ingredients together in a bowl: soy sauce, rice vinegar, ketchup, brown sugar, honey, sesame oil, and water. Taste and adjust the balance of sweet, salty, and tangy to your preference.
- Make the breading by mixing equal parts flour and cornstarch. Working in batches, toss the chicken in the breading until evenly coated, then shake off excess and set on a rack to rest briefly before frying.
- Heat oil to about 350°F (175°C). Fry the chicken in small batches for 4–6 minutes until lightly golden. Remove and drain on a rack. This first fry partially cooks the chicken and sets the crust.
- For maximum crispiness, double-fry: return the cooled pieces to hot oil for 1–2 minutes until deep golden and very crisp. Drain and shake off excess oil.
- In a large pan, bring the prepared sauce to a gentle boil. Whisk the cornstarch slurry to remove lumps, then reduce heat and add the slurry gradually while stirring until the sauce thickens to your desired consistency. If it becomes too thick, thin with a little water.
- Toss the fried chicken in the sauce to coat evenly. Cook over medium heat for 1–2 minutes to caramelize the glaze slightly. Transfer to a serving plate and garnish with sesame seeds and scallions. Serve immediately with steamed rice.
Notes
You can scale the sauce and seasonings to suit your taste. If you prefer a less sweet sauce, reduce the honey and brown sugar; for more tang, add a touch more rice vinegar. Sesame chicken reheats well in an oven or air fryer to preserve crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Keywords: sesame chicken, Chinese food