Sesame Chicken Recipe: Better Than Takeout!

Craving that crispy, saucy Sesame Chicken from your favorite takeout spot? This homemade version is even better — ultra juicy, perfectly crunchy, and coated in the most irresistible sweet-savory glaze. I’ll walk you through every step and share key tricks to make it perfect every time. Once you try it, you’ll be hooked!

Sesame Chicken Recipe

Serving: 2 to 4
Prep time: 15 minutes
Marinate time: 20 minutes
Cook time: 10 minutes

For the chicken and marinades:
1 ½ pounds chicken breasts, skinless, cut into 1-inch pieces
Pinch of salt
Pinch of white pepper
1/2 tablespoon rice wine
1 egg white
1 tablespoon cornstarch
3 tablespoons water

For the batter
1 ½ cups cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
1 large egg
1 tablespoon oil
3/4 cup water

For the sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
3 tablespoons ketchup
2 tablespoons sugar
1 cup chicken stock
2 tablespoons roasted sesame seeds
1 tablespoon cornstarch
3 tablespoons water

For the frying and garnish:
4 cups oil
2 tablespoons scallions

Sesame Chicken Instructions

1. Marinate the chicken:

• In a mixing bowl, add the chicken, salt, white pepper, rice wine, egg white, and cornstarch slurry — 1 tablespoon of cornstarch and 3 tablespoons of water.
• Mix well and marinate for 20 minutes.

2. Make the sauce:

• In a bowl, mix together the soy sauce, oyster sauce, ketchup, sugar, and chicken stock.

3. Make the batter:

• In a large mixing bowl, add the cornstarch, baking soda, baking powder, egg, salt, oil, and water. Whisk until smooth.
• Add the chicken to the batter and mix well.

4. Fry the chicken:

• In a pot over high heat, add the oil. Heat it up to 350°F or 177°C. Deep fry the chicken in batches for about 5 minutes until they are golden brown. Remove the chicken. Do the same with the rest.
• Heat up the oil to 375°F or 191°C. Return the chicken and fry for 1 minute until crispy.
• Remove and drain the chicken.

5. Put together the sesame chicken:

• In a pan over medium heat, pour in the sauce and bring it to a simmer. Add the roasted sesame seeds, and pour in the cornstarch slurry to thicken the sauce — 1 tablespoon of cornstarch and 3 tablespoons of water. Stir until it’s thickened.
• Transfer the chicken inside. Stir and coat the chicken with the sauce. Garnish it with the scallions. Enjoy!

Tips & notes

• The egg white and cornstarch slurry in the marinade help keep the chicken tender and juicy.
• Baking powder and baking soda in the batter make the crust extra crispy and light.
• Double frying is key to locking out sogginess. The second, hotter fry pushes oil out and gives you that restaurant-style crunch.