Few dishes capture the comforting warmth and addictive balance of sweet, salty, and nutty flavors quite like Chinese takeout sesame chicken. Originating from Chinese-American restaurants, this beloved classic has become a weeknight favorite across the world. With its crisp, golden chicken bites coated in a glossy sesame sauce, it’s a perfect combination of texture and taste — crunchy outside, tender inside, and laced with that unmistakable sesame aroma.
Traditional sesame chicken was inspired by Chinese “General Tso’s Chicken” and other sweet-sauced dishes from Hunan cuisine, but the American version has evolved into its own identity. It’s all about achieving the ideal balance — the crunch of the fried chicken, the stickiness of the sauce, and that hint of toasty sesame. Making it at home means you can enjoy restaurant-level quality while controlling the sweetness, salt, and oil content. Best of all, this recipe delivers the same irresistible results in under 40 minutes.
Ingredients Overview
Every ingredient in this sesame chicken recipe plays an important role in creating its distinct taste and texture. Let’s break down what each component contributes:
Chicken
Boneless, skinless chicken thighs are ideal — they stay juicy and tender after frying. However, chicken breast can also be used if you prefer a leaner option. The chicken is cut into bite-sized pieces for even cooking and the perfect crispy-to-sauce ratio.
Marinade & Batter
A light coating of cornstarch, egg, soy sauce, and rice vinegar gives the chicken its signature crispness. Cornstarch is key here: it forms a delicate shell that stays crunchy even after being coated in sauce. The egg adds binding and a touch of richness, while soy sauce and vinegar infuse flavor directly into the meat.
Sauce
The sesame sauce is the star of this dish — a glossy blend of soy sauce, brown sugar, honey, rice vinegar, and garlic. The sugar caramelizes slightly as it cooks, creating that shiny coating that clings to every piece. A little cornstarch slurry thickens the sauce to perfection, while sesame oil provides deep, nutty fragrance.
Sesame Seeds
Lightly toasted sesame seeds bring a subtle crunch and earthy nuttiness. Their aroma intensifies when warmed in the hot sauce, complementing the sweetness beautifully.
Green Onions
Used as a garnish, they add a burst of freshness and a mild oniony bite to balance the sauce’s richness.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Cut chicken into 1-inch cubes. In a mixing bowl, whisk together one egg, a tablespoon of soy sauce, and a teaspoon of rice vinegar. Add the chicken and toss to coat evenly. Sprinkle in cornstarch until the chicken is lightly dusted and no longer wet. This creates the perfect batter texture — airy, not doughy.
Step 2: Fry the Chicken
Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the chicken pieces in batches to avoid overcrowding. Each batch should take about 3–4 minutes per side, turning golden brown and crisp. Drain on a paper towel-lined plate. The goal is a crunchy shell that holds up even after saucing.
Step 3: Make the Sauce
In a saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, and a splash of water. Bring to a simmer, stirring until the sugar dissolves completely. Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, then stir it into the sauce. Let it thicken for 1–2 minutes until glossy. Stir in sesame oil and remove from heat.
Step 4: Coat the Chicken
Place the fried chicken in a large wok or skillet. Pour the hot sesame sauce over it, tossing quickly to coat every piece. The sauce should cling evenly, creating that irresistible sticky glaze.
Step 5: Garnish and Serve
Sprinkle generously with toasted sesame seeds and chopped green onions. Serve hot over steamed jasmine rice or fried rice for the complete takeout experience.
Tips, Variations, and Substitutions
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Healthier Option: Skip deep-frying by air frying or baking at 400°F for 18–20 minutes. Toss the chicken in a tablespoon of oil before baking for extra crispness.
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Sauce Adjustments: Like it spicier? Add a teaspoon of chili paste or red pepper flakes. Prefer it tangier? A squeeze of fresh orange juice adds a citrusy lift.
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Gluten-Free Version: Use tamari or coconut aminos in place of soy sauce, and double-check your vinegar and cornstarch are gluten-free.
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Vegetarian Swap: Replace chicken with crispy tofu or cauliflower florets. Prepare them the same way — coated, baked or fried, and tossed in sauce.
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Professional Tip: For maximum crunch, fry chicken twice — first at 325°F until light golden, then again at 375°F for 1–2 minutes. This technique creates ultra-crispy edges that hold up under sauce.
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Make-Ahead Tip: The sauce can be prepared in advance and refrigerated for up to 5 days. Just reheat gently before tossing with freshly fried chicken.
Serving Ideas & Occasions
Sesame chicken is perfect for nearly any occasion — from busy weeknights to casual weekend dinners. It pairs beautifully with:
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Steamed or Fried Rice: Absorbs the extra sauce and balances the flavors.
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Stir-Fried Vegetables: Broccoli, bell peppers, and snow peas complement the dish’s sweetness.
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Noodles: Try serving it over lo mein or rice noodles for a satisfying twist.
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Party Platter: Make smaller, bite-sized pieces for finger food at gatherings.
For festive occasions like Lunar New Year or potlucks, sesame chicken brings familiar comfort and crowd-pleasing appeal. It reheats well, making it an excellent choice for meal prep or leftovers.
Nutritional & Health Notes
A serving of sesame chicken typically offers around 400–450 calories, depending on the cooking method. Using chicken thighs provides more moisture and flavor but slightly higher fat content. Opt for breast meat and air frying for a leaner version.
Sesame seeds add healthy fats and minerals like magnesium and calcium. The sauce, while sweet, can be balanced with reduced sugar or honey without losing flavor. Soy sauce contributes umami but also sodium, so low-sodium soy sauce is a good alternative.
The key to a balanced sesame chicken meal is pairing it with fiber-rich vegetables or brown rice — that way, you maintain flavor while adding nutrients and reducing the glycemic impact.
Frequently Asked Questions (FAQs)
1. Can I make sesame chicken ahead of time?
Yes! You can prepare the chicken and sauce separately. Keep the fried chicken in the fridge for up to 2 days and re-crisp it in the oven or air fryer before tossing with warmed sauce.
2. What oil is best for frying sesame chicken?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These maintain clean flavor and consistent heat for even frying.
3. How do I keep the chicken crispy after adding sauce?
Toss the chicken in the sauce just before serving. If you plan to store leftovers, keep the sauce and chicken separate and combine only when reheating.
4. Can I make sesame chicken without deep frying?
Absolutely. Air frying or oven baking at high heat can produce similar crispiness with far less oil. Just be sure to flip halfway through for even texture.
5. What’s the difference between sesame chicken and General Tso’s chicken?
While both are fried and sweet-sauced, sesame chicken is milder, sweeter, and includes sesame oil and seeds. General Tso’s has a tangier, spicier flavor with chili heat.
6. How can I thicken the sauce if it’s too runny?
Simmer the sauce for an extra minute or stir in another teaspoon of cornstarch slurry. The sauce should coat the back of a spoon when done.
7. What sides go best with sesame chicken?
Steamed jasmine rice, sautéed greens, egg rolls, or dumplings make classic takeout-style pairings that complete the meal beautifully.
Tasty Recipes Card
Description:
Crispy fried chicken bites coated in a sweet, savory sesame sauce with toasted seeds and green onions — a classic takeout favorite made easy at home.
Ingredients:
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1 lb boneless chicken thighs or breasts, cut into 1-inch pieces
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1 egg
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1 tbsp soy sauce
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1 tsp rice vinegar
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½ cup cornstarch
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Oil for frying
Sauce: -
¼ cup soy sauce
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3 tbsp honey
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2 tbsp brown sugar
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2 tbsp rice vinegar
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2 cloves garlic, minced
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1 tsp sesame oil
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1 tbsp cornstarch + 2 tbsp water
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1 tbsp toasted sesame seeds
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2 green onions, chopped
Instructions:
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Mix egg, soy sauce, and vinegar; add chicken and toss. Coat lightly with cornstarch.
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Fry chicken in hot oil (350°F) until golden and crisp. Drain.
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In a pan, combine soy sauce, honey, sugar, vinegar, and garlic. Simmer until smooth.
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Add cornstarch slurry and stir until thickened.
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Toss fried chicken in sauce.
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Garnish with sesame seeds and green onions. Serve hot.
Notes:
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Air fry or bake for a lighter version.
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Adjust sweetness and spice to taste.
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Store sauce separately for best texture when reheating.
Details:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings