Here’s one of my favorite Chinese takeout classics: sesame chicken. The chicken is double-fried for extra crispiness, then coated in a rich, sweet-and-savory sauce.
Seasoning the chicken
This sesame chicken is flavorful because both the chicken and the sauce are well seasoned. To season the chicken you’ll need:
- salt and pepper
- garlic cloves, crushed into a paste
- baking soda (to tenderize)
- egg white
Allow the chicken to rest about 20 minutes so the baking soda can tenderize the meat. After that, it’s ready to be breaded.
- Breading: equal parts all-purpose flour and cornstarch
Sesame chicken sauce
The sauce is what makes this dish. It’s simple and uses common Asian pantry ingredients:
- soy sauce
- rice vinegar
- ketchup
- brown sugar
- honey
- sesame oil
- water
- cornstarch slurry (to thicken)
Use these proportions as a starting point and adjust to taste. Garnish with sesame seeds and sliced scallions for brightness.
How to make perfectly cooked chicken
Slicing the chicken – Cut the chicken into uniform pieces about 1.5 to 2 inches. That size helps the breading get crispy while keeping the inside moist.
Oil temperature – Keep the oil around 350°F (175°C) before and during frying. Consistent temperature is key to crispiness.
Batch frying – Fry the chicken in small batches so the oil temperature doesn’t drop too much.
Double frying – Don’t skip the second fry. Fry once until lightly golden, let the pieces cool on a rack, then fry again 1–2 minutes until deep golden and extra crispy.
Serving & storing
Serve sesame chicken with steamed white rice and simple vegetables to balance the strong flavors. The dish keeps well in the refrigerator for 3–4 days.
To reheat: use an air fryer or oven at 375°F (190°C) for about 10 minutes until heated through, arranging pieces on a rack so air circulates. Alternatively, heat in a pot with a little oil, cover, and simmer on low until warmed.
More Chinese takeout classics you’ll love
- crab rangoon
- shrimp fried rice
- wonton soup
- egg drop soup
Watch my video tutorial here
Sesame Chicken
★★★★
4 from 1 reviews
- Author: Jasmine and Tea
- Total Time: 30 minutes
- Yield: 2 to 3 servings 1x
Ingredients
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
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 scallions
Instructions
- Slice the chicken into 2-inch chunks so pieces cook evenly and keep a moist center. Season with salt, pepper, garlic paste, baking soda, soy sauce, and egg white; mix and let sit for 20 minutes.
- While the chicken rests, heat the frying oil and whisk together the sauce ingredients: soy sauce, rice vinegar, ketchup, brown sugar, honey, sesame oil, and water. Taste and adjust.
- Combine equal parts flour and cornstarch for the breading. Toss the chicken in batches so each piece is evenly coated, then rest the breaded pieces on a rack before frying.
- Bring oil to about 350°F (175°C). Fry the chicken in small batches for 4–6 minutes until lightly golden. Drain on a rack and let cool for the second fry.
- Double-fry the pieces for 1–2 minutes until deeply golden and crisp. Shake off excess oil and set aside.
- In a large pan, bring the prepared sauce to a boil. Mix the cornstarch slurry well to remove lumps, then lower the heat and slowly whisk in the slurry until the sauce thickens. If it becomes too thick, add a splash of water.
- Toss the crispy chicken in the sauce until fully coated. Cook 1–2 minutes on medium to caramelize the sauce, then plate and garnish with sesame seeds and scallions. Serve with white rice.
Notes
Feel free to adjust sweetness or acidity in the sauce to your taste. Leftovers reheat well in an air fryer or oven to preserve crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Keywords: sesame chicken, chinese food