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.

Chinese Takeout Sesame Chicken: Crispy Honey Sesame Delight

Name: Chinese Takeout Sesame Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese-American
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

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.

Author: Anna Lovae
Prep Time: 20
Cook Time: 20
Category: Dinner
Method: Deep Fry
Cuisine: Chinese-American