Sesame Chicken

There’s nothing quite like the satisfaction of making your own takeout-style dish at home—especially when it’s as tasty as this sesame chicken. I first fell in love with this dish at my local Chinese restaurant, where crispy chicken coated in a glossy, sweet-savory sesame sauce was an instant favorite. Recreating it at home turned out to be easier than I expected—and dare I say, even better!

This recipe brings together tender chicken, a golden crispy batter, and that signature sesame sauce that’s sticky, rich, and downright addictive. Whether it’s a busy weeknight or a weekend feast, sesame chicken is guaranteed to hit the spot.

Why You’ll Love This Sesame Chicken

• Crispy and crunchy: Thanks to the double-fry method.
• Perfectly balanced sauce: Sweet, savory, and tangy.
• Faster than takeout: Ready in under 30 minutes.
• Versatile: Serve with rice, noodles, or fresh veggies.

Ingredients

For the Chicken

• ~450 g chicken, cut into bite-sized pieces

For the Batter

• ½ cup cornstarch
• 2 tbsp flour
• 1 tbsp soy sauce
• 1 egg white
• ¼ tsp white pepper
• ⅓ cup water (add more if needed)

For the Sesame Sauce

• 3 tbsp honey (adjust to taste)
• 2 tbsp soy sauce
• 1.5 tbsp ketchup
• 1.5 tbsp brown sugar (adjust to taste)
• 1 tbsp rice vinegar
• 1 tbsp Shaoxing wine
• 1 clove garlic, grated

For Finishing

• 1.5 tbsp sesame oil
• 2 tsp sesame seeds
• 1 green onion, chopped

Instructions

1️⃣ Make the Batter

In a large bowl, whisk together:

• Cornstarch
• Flour
• Soy sauce
• Egg white
• White pepper
• Water (start with ⅓ cup and add more if the batter is too thick)

The consistency should be smooth and like paint.

2️⃣ Coat and Fry the Chicken

• Add the bite-sized chicken pieces into the batter and gently mix until coated.
• Heat oil in a deep fryer or heavy-bottomed pot to 330–340°F (165–170°C).
• Fry the chicken in batches for 5–7 minutes until golden and cooked through.
• Optional but highly recommended: Increase the oil temperature to 375°F (190°C) and double fry the chicken for 30–60 seconds to achieve ultimate crispiness.
• Set aside on a wire rack to drain.

3️⃣ Prepare the Sesame Sauce

In a bowl, mix together:

• Honey
• Soy sauce
• Ketchup
• Brown sugar
• Rice vinegar
• Shaoxing wine
• Grated garlic

Whisk until smooth.

4️⃣ Coat the Chicken

• In a large pan or wok, pour in the sesame sauce and bring to a boil over medium heat. Let it bubble for 1–2 minutes until slightly thickened.
• Add the fried chicken pieces, sesame oil, and sesame seeds. Toss gently until everything is coated and glossy.

Serve & Enjoy

Top with chopped green onions and serve with steamed rice and stir-fried veggies for a complete meal. Trust me—everyone at the table will ask for seconds.

Tips & Tricks

• Double fry: This extra step makes all the difference in achieving that signature crunch.
• Adjust sweetness: Taste your sauce and adjust honey and sugar levels to suit your preference.
• No Shaoxing wine? Use dry sherry or omit if needed.

How to Store & Reheat

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: For best results, reheat in an oven or air fryer to maintain crispiness.

Love Chinese Takeout? Try These Next:

• General Tso’s Chicken Recipe
• Sweet and Sour Pork
• Homemade Egg Rolls
• Kung Pao Chicken

Final Thoughts

This sesame chicken recipe is everything you love about the takeout classic—but fresher, crispier, and totally made-from-scratch. Whether it’s a family dinner or a meal-prep favorite, it’s sure to become a regular in your kitchen rotation.