Here’s one of my favorite Chinese takeout classics — sesame chicken. The chicken is double-fried for extra crunch and then tossed in a rich, balanced sweet-and-savory sesame sauce. This version focuses on simple, accessible ingredients and a few technique tips to keep the meat juicy and the coating crisp.
Seasoning the chicken
This sesame chicken gets its depth of flavor from generous seasoning in both the chicken marinade and the sauce. Below are the basic ingredients to season the chicken. Adjust quantities to suit your taste and batch size.
- salt and freshly ground black pepper
- garlic cloves, crushed into a paste
- baking soda (a small amount to help tenderize)
- egg white
Let the seasoned chicken rest for about 20 minutes so the baking soda can tenderize the meat. After resting, prepare the breading.
- breading: equal parts all-purpose flour and cornstarch for a light, crispy crust
Sesame chicken sauce
The sauce is the heart of sesame chicken: sweet, tangy, and savory with a hint of toasted sesame. It’s simple to make with pantry-friendly ingredients commonly used in Asian cooking.
- soy sauce
- rice vinegar
- ketchup (adds color and balanced acidity)
- brown sugar
- honey
- sesame oil
- water
- cornstarch slurry (to thicken)
Use the listed ingredients as a starting point and taste as you go — some prefer sweeter, others more tangy. The sauce should coat the chicken without becoming gluey; adjust thickness with extra water or slurry as needed.
How to make perfectly cooked chicken
Slicing the chicken — Cut the chicken into uniform pieces about 1.5 to 2 inches. Pieces this size allow the breading to crisp up while keeping the interior moist. Very small pieces will brown too quickly and risk drying out.
Oil temperature — Maintain oil around 350°F (175°C) for the first fry. This temperature ensures the breading sets and the interior cooks through without burning the crust.
Batch frying — Fry the chicken in small batches so the oil temperature doesn’t drop drastically. Overcrowding produces soggy, oily pieces instead of crisp, golden bites.
Double frying — This step is key for extra-crispy sesame chicken. Fry once until the pieces are lightly golden, drain and rest on a rack, then fry again for 1–2 minutes until deep golden and crisp. The second fry crisps the coating and removes excess oil.
Serving & storing
Serve sesame chicken over steamed white rice and pair with simple vegetables like steamed broccoli, bok choy, or snap peas. Because the chicken is richly flavored, mild sides provide a nice balance.
Leftovers keep well in the refrigerator for 3–4 days. For best texture when reheating, an air fryer or oven works best: spread the chicken on a rack and heat at 375°F (190°C) for about 8–10 minutes until warmed through. If you prefer fewer dishes, reheat on the stovetop in a covered skillet over low heat with a light spray of oil — this gently warms the chicken while preserving some crispness.
More Chinese takeout classics you’ll love
- Crab Rangoon
- Shrimp Fried Rice
- Wonton Soup
- Egg Drop Soup
Watch my video tutorial here
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Sesame Chicken
- Author: Jasmine and Tea
- Total Time: 30 minutes
- Yield: 2 to 3 servings 1x
Ingredients
Scale
marinade
- 2 lb boneless chicken thighs, cut into 2-inch pieces (800g)
- 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 (enough for deep frying or shallow frying to submerge pieces)
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 thinly sliced scallions
Instructions
- Slice the chicken into roughly 2-inch chunks so pieces cook evenly. Season with salt, pepper, the crushed garlic paste, baking soda, soy sauce, and egg white. Mix well to coat and let the chicken marinate for 20 minutes to improve tenderness and flavor absorption.
- While the chicken rests, combine the sauce ingredients (soy sauce, rice vinegar, ketchup, brown sugar, honey, sesame oil, and water) in a bowl and whisk until smooth. Taste and adjust sweetness or acidity as desired — this is your baseline for glazing the chicken later.
- Make the breading by mixing equal parts all-purpose flour and cornstarch in a large bowl. Working in batches, toss the marinated chicken in the breading to fully coat, shaking off excess. Set the breaded pieces on a rack to rest briefly; this helps the coating adhere before frying.
- Heat oil to about 350°F (175°C). Fry the chicken in small batches for 4–6 minutes until lightly golden and cooked through. Avoid crowding the pan, which can drop the oil temperature and make the coating soggy. Remove pieces and drain on a rack to cool before the second fry.
- For maximum crispness, double fry: return the cooled chicken to hot oil for 1–2 minutes until deep golden and crispy. This second fry quickly dehydrates the outer layer for lasting crunch without overcooking the meat.
- Pour the prepared sauce into a large sauté pan and bring to a simmer. Whisk the cornstarch slurry until smooth and slowly add it to the simmering sauce, stirring constantly until the sauce is glossy and coats the back of a spoon. If it becomes too thick, thin with a little water. Keep the heat low to prevent burning.
- Add the double-fried chicken to the pan and toss gently to fully coat each piece in sauce. Let it cook for another 1–2 minutes so the sauce adheres and caramelizes slightly. Transfer to a serving plate and garnish with toasted sesame seeds and sliced scallions. Serve immediately with steamed rice and vegetables.
Notes
I often list my favorite pantry items and brands on my Amazon storefront for convenience; feel free to check there if you want specific product recommendations. Small adjustments — more honey for sweetness, extra vinegar for brightness, or a dash of chili for heat — let you make this recipe your own.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Keywords: sesame chicken, Chinese takeout recipes, crispy sesame chicken, homemade sesame chicken