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There’s something magical about the sweet, sticky, and slightly tangy flavor of Chinese takeout sesame chicken. It’s a dish that hits all the right notes—crispy on the outside, tender on the inside, and coated in a glossy, umami-packed sauce. But what if I told you that you could skip the takeout menu and make this restaurant favorite right in your own kitchen?
This recipe is easier than you think, and the results are just as delicious (if not better!) than what you’d get from your local Chinese spot. Plus, you can control the ingredients, making it healthier and tailored to your taste. Ready to dive in? Let’s break down everything you need to know to master this dish.
Key Ingredients for the Best Sesame Chicken
The secret to authentic-tasting sesame chicken lies in the balance of flavors and textures. Here’s what makes this dish so irresistible:
– Chicken: Boneless, skinless chicken breasts are cut into bite-sized pieces for maximum crispiness.
– Breading: A mix of flour and cornstarch ensures the chicken stays extra crunchy.
– Sauce: A combination of honey, soy sauce, ketchup, and rice vinegar creates that signature sweet-savory taste.
– Sesame Oil & Seeds: These add a nutty depth that’s essential for authentic flavor.
Ingredients List
Here’s everything you’ll need, neatly organized for easy shopping and prep:
| For the Chicken | For the Sauce |
|---|---|
| ▢ 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces | ▢ 1 teaspoon vegetable oil |
| ▢ 2 eggs, beaten | ▢ 1 teaspoon minced fresh garlic |
| ▢ Salt and pepper to taste | ▢ 1/4 cup honey |
| ▢ 1/2 cup all-purpose flour | ▢ 1/4 cup soy sauce (reduced sodium if possible) |
| ▢ 1/2 cup cornstarch | ▢ 2 tablespoons ketchup |
| ▢ Oil for frying | ▢ 3 tablespoons brown sugar |
| ▢ 2 tablespoons rice vinegar | |
| ▢ 1 tablespoon toasted sesame oil | |
| ▢ 2 teaspoons cornstarch | |
| ▢ 2 tablespoons sesame seeds | |
| ▢ 2 tablespoons sliced green onions |
Helpful Tools for Perfect Sesame Chicken
Having the right tools can make all the difference in achieving that restaurant-quality crispiness and sauce consistency.
1. Deep Fry Thermometer: Ensures your oil is at the perfect 350°F for golden, crispy chicken.
2. Slotted Spoon or Spider Strainer: Helps remove the chicken from hot oil safely.
3. Non-Stick Skillet: Ideal for making the sauce without sticking or burning.
Pro-Tips for the Best Sesame Chicken
Want to take your sesame chicken to the next level? Follow these expert tips:
- 1. Double-Dip for Extra Crispiness: For an even crunchier coating, dip the chicken in the egg mixture and flour twice before frying.
- 2. Keep the Oil Hot: If the oil temperature drops, your chicken will absorb too much oil and become greasy. Use a thermometer to maintain 350°F.
- 3. Thicken the Sauce Properly: Mix the cornstarch with a little cold water before adding it to the sauce to prevent lumps.
- 4. Pair It Right: Serve your sesame chicken with a side of Chicken Lo Mein Recipe for a complete takeout-style meal.
- 5. Garnish Generously: Don’t skip the sesame seeds and green onions—they add freshness and a pop of color!
How to Make Chinese Takeout Sesame Chicken
Ready to cook? Follow these simple steps for crispy, saucy perfection.
- 1. Prep the Chicken: In a bowl, beat the eggs with salt and pepper. In another shallow bowl, mix the flour and 1/2 cup cornstarch.
- 2. Coat the Chicken: Dip each piece of chicken into the egg mixture, then coat it in the flour mixture. Repeat for all pieces.
- 3. Fry the Chicken: Heat 3 inches of oil in a deep pan to 350°F. Fry 7-8 pieces at a time for 5 minutes or until golden and crispy. Drain on paper towels.
- 4. Make the Sauce: In a bowl, whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and 2 teaspoons cornstarch.
- 5. Cook the Sauce: Heat 1 teaspoon of oil in a large pan over medium heat. Add garlic and cook for 30 seconds. Pour in the sauce mixture and simmer for 3-4 minutes until thickened.
- 6. Combine: Toss the crispy chicken in the sauce until fully coated.
- 7. Garnish & Serve: Sprinkle with sesame seeds and green onions, then serve immediately.
Variations to Try
Want to switch things up? Here are three delicious ways to customize your sesame chicken:
1. Spicy Sesame Chicken: Add 1/2 teaspoon of red pepper flakes or a dash of sriracha to the sauce for a kick.
2. Honey-Garlic Twist: Increase the honey to 1/3 cup and add an extra teaspoon of garlic for a sweeter, more aromatic dish.
3. Baked Option: For a lighter version, bake the coated chicken at 400°F for 20-25 minutes, flipping halfway.
Chinese Takeout Sesame Chicken
Skip the delivery and make this Chinese Takeout Sesame Chicken right at home. It features bite-sized pieces of chicken fried to a golden crisp in a light, airy batter, then tossed in a sticky, sweet-and-savory sauce packed with toasted sesame flavor. It’s the ultimate comfort food that tastes even better than the restaurant version.
- Total Time: 40
- Yield: 4 servings
Ingredients
— The Chicken & Marinade —
1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 egg white
— The Crispy Batter —
½ cup cornstarch
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup cold water (plus more if needed)
1 tablespoon vegetable oil
Oil, for deep frying
— The Sesame Sauce —
½ cup chicken broth (or water)
¼ cup soy sauce (low sodium)
¼ cup brown sugar, packed
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch (mixed with 1 tbsp water for slurry)
— Garnish —
2 tablespoons toasted sesame seeds
2 green onions, sliced
Instructions
1. **Marinate:** In a medium bowl, combine the cubed chicken, soy sauce, Shaoxing wine, and egg white. Toss to coat and let sit for 15–20 minutes.
2. **Make the Batter:** In a separate large bowl, whisk together the cornstarch, flour, baking powder, salt, cold water, and 1 tablespoon oil. The consistency should be like thick pancake batter. If it’s too thick, add a splash more water.
3. **Make the Sauce:** In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
4. **Coat & Fry:** Heat about 2 inches of oil in a wok or dutch oven to 350°F (175°C). Pour the batter over the marinated chicken and mix until every piece is thoroughly coated.
5. Working in batches, carefully drop the chicken pieces into the hot oil (one by one to prevent sticking). Fry for 4–5 minutes until light golden and cooked through. Remove and drain on a wire rack.
6. **Double Fry (For Extra Crispiness):** Increase oil heat to 375°F (190°C). Add the chicken back into the oil for just 1–2 minutes until deep golden brown and super crunchy. Drain well.
7. **Thicken Sauce:** Carefully discard the frying oil (or use a clean pan). Pour the sauce mixture into the pan over medium heat. Bring to a simmer.
8. Stir in the cornstarch slurry. Cook for 1 minute until the sauce bubbles and thickens into a glossy glaze.
9. **Toss:** Add the fried chicken to the pan. Toss quickly to coat every piece in the sticky sauce.
10. **Serve:** Remove from heat immediately. Sprinkle generously with toasted sesame seeds and green onions. Serve hot over steamed rice.
Notes
Chicken Thighs: Thighs are highly recommended for Chinese takeout recipes because they stay juicy and tender even after frying. If you use breasts, be careful not to overcook.
The Double Fry: This is the secret restaurant technique. The first fry cooks the meat; the second hot flash-fry makes the batter incredibly crispy and prevents it from getting soggy in the sauce.
Sesame Seeds: Make sure your sesame seeds are toasted. If they are raw (white), toast them in a dry pan for 2 minutes until golden to release their nutty aroma.
Storage: This dish is best eaten fresh while crispy. Reheating in an air fryer helps revive the texture.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Deep Fry
- Cuisine: Chinese-American
FAQ About Chinese Takeout Sesame Chicken
Got questions? We’ve got answers!
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicier and are a great substitute. Just trim excess fat before coating.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to maintain crispiness.
3. Is this dish gluten-free?
To make it gluten-free, swap the all-purpose flour for a gluten-free blend and use tamari instead of soy sauce.
Conclusion
There you have it—your ultimate guide to making Chinese takeout sesame chicken at home! This recipe is a game-changer, delivering all the flavors you love without the wait (or the delivery fee). Whether you’re cooking for a weeknight dinner or a weekend feast, this dish is sure to impress.
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