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 especially flavorful because the chicken and the sauce are both well seasoned. To flavor the chicken, you’ll need:
- salt and pepper
- garlic cloves, crushed into a paste
- baking soda (to tenderize)
- egg white
Let the seasoned chicken rest for about 20 minutes to allow the baking soda to tenderize the meat, then bread it.
- Breading: equal parts all-purpose flour and cornstarch
Sesame chicken sauce
The sauce is what makes this dish memorable. It’s simple and uses common Asian pantry staples:
- soy sauce
- rice vinegar
- ketchup
- brown sugar
- honey
- sesame oil
- water
- cornstarch slurry (to thicken)
Use the listed measurements as a starting point and adjust the balance of sweet, salty, and tangy to suit your taste.
How to make perfectly cooked chicken
Slicing the chicken — Cut the chicken into 1.5 to 2-inch pieces. Uniform pieces cook evenly; pieces this size allow the breading to get crisp while keeping the interior moist.
Oil temperature — For crispy chicken, keep the oil around 350°F. Maintain that temperature while frying.
Batch frying — Fry in small batches so the oil temperature doesn’t drop too much.
Double frying — Fry once until the pieces are lightly golden, let them rest, then fry again for 1–2 minutes until deeply golden and crunchy. Double frying is key to an extra-crispy finish.
Serving & storing
Serve sesame chicken with steamed white rice and simple vegetables to balance the bold flavors. It stores well in the refrigerator for 3–4 days.
To reheat, an air fryer or oven works best: spread the chicken on a rack and heat at 375°F for about 10 minutes until warmed through. If you prefer fewer dishes, place the chicken in a lightly oiled pot, cover, and simmer on low until heated through.
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
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 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 uniform 2-inch chunks so they cook evenly. Season with salt, pepper, garlic paste, baking soda, soy sauce, and egg white. Mix and let rest for about 20 minutes.
- Meanwhile, prepare the sauce by combining soy sauce, rice vinegar, ketchup, brown sugar, honey, sesame oil, and water in a bowl. Taste and adjust the balance of flavors as desired.
- Make the breading by mixing equal parts flour and cornstarch. Coat the chicken in batches, shaking off excess, and place on a rack before frying.
- Heat oil to roughly 350°F. Fry the chicken in small batches for 4–6 minutes until lightly golden. Remove and let cool on a rack.
- Double-fry each batch for 1–2 minutes until deeply golden and crispy. Drain excess oil and set aside.
- Bring the prepared sauce to a boil in a pan. Mix the cornstarch slurry thoroughly to avoid lumps, then reduce heat and gradually whisk it into the sauce until it thickens. If it becomes too thick, add a splash of water.
- Toss the fried chicken in the sauce until fully coated. Cook over medium heat 1–2 minutes to caramelize, then plate and garnish with sesame seeds and sliced scallions. Serve with white rice.
Notes
You can adjust the sauce sweetness and saltiness to taste. Garnish with toasted sesame seeds and scallions for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Keywords: sesame chicken, chinese food