Name: 30-Min Sesame Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Cuisine: 30-Minute Recipes, Better Than Takeout, Chicken Recipes, Chinese Recipes, Fried Recipes, Stir Fry Recipes, Weeknight Recipes
Ingredients: 1½ pounds chicken breasts, (skinless, cut into 1-inch pieces); Pinch of salt; Pinch of white pepper; ½ tablespoon rice wine; 1 large egg white; 1 tablespoon cornstarch; 3 tablespoons water; 1½ cups cornstarch; ½ teaspoon baking soda; ½ teaspoon baking powder; Pinch of salt; 1 large egg; 1 tablespoon cooking oil; ¾ cup water; 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; 4 cups cooking oil, (high-smoking-point); 2 tablespoons scallions, (sliced)

Sesame Chicken is one of those dishes where you hear the crunch before you even taste it. Golden, crispy pieces of chicken coated in a glossy, sweet-savory sauce, finished with that nutty sesame aroma—it’s hard to stop at just one bite.

At home, this is always a fun one to make. The moment the chicken comes out of the oil, light and crispy, it already smells amazing. Then you toss it in the sauce, and it turns shiny and sticky in the best way.

And honestly, once you make it yourself, it’s hard to go back to takeout. The chicken stays crisp, the sauce isn’t overly sweet, and everything just tastes fresher.

I’ll show you exactly how to do it step by step—especially how to get that crispy coating and keep it that way.

What Is Sesame Chicken?

Sesame Chicken is a Chinese-American dish made with crispy fried chicken tossed in a sweet, savory sauce and finished with sesame seeds.

It’s known for that contrast—crunchy on the outside, tender inside, and coated in a glossy sauce that’s slightly sweet with a hint of nuttiness.

How to Make Chicken Extra Crispy?

This is the part that makes the biggest difference.

The secret is double-frying.

The first fry cooks the chicken through and sets the coating. The second fry, at a higher temperature, removes extra moisture and crisps the outside even more.

That’s how you get chicken that’s light and crispy—not greasy.

Why Your Sesame Chicken Gets Soggy?

If your sesame chicken turns soft too quickly, it usually comes down to a few small things.

Sometimes the oil isn’t hot enough, so the coating absorbs oil instead of crisping. Sometimes the chicken is crowded in the pot, which lowers the temperature.

And very often, the sauce is added too early.

For this dish, you want the chicken to be fully crispy first, then toss it in the sauce right at the end and serve right away.

How to Make Sesame Chicken Sauce

The sauce is simple, but it’s all about balance.

Soy sauce brings the saltiness, sugar adds that sweetness, and ketchup gives it body and that familiar takeout flavor.

As it cooks, it thickens into a glossy sauce that lightly coats the chicken—just enough to cling, but not too heavy.

Finish with sesame seeds at the end, and you’ll get that subtle nutty aroma that brings everything together.

Let’s Talk Ingredients

This dish comes together quickly, but each part plays an important role in getting that crispy, saucy finish.

The chicken is the star. Chicken breast keeps it light and tender, and once it’s cut into bite-sized pieces, it fries up nicely with a crisp coating.

Salt, white pepper, and rice wine season the chicken lightly and help build that base flavor. It’s simple, but it makes a difference.

Egg white and cornstarch slurry are what keep the chicken juicy inside. They create a light coating that locks in moisture when frying.

Now for the batter:

Cornstarch, baking soda, and baking powder work together to give you that airy, crispy texture. The coating turns light and crunchy instead of heavy.

Egg, oil, and water bring the batter together so it coats the chicken evenly.

For the sauce:

Soy sauce and oyster sauce give you that savory depth.

Ketchup and sugar bring the sweetness and that familiar takeout flavor.

Chicken stock helps loosen everything, so the sauce isn’t too thick.

Sesame seeds finish the dish with that nutty aroma—you’ll smell it right away when it hits the heat.

And finally:

Cooking oil is important here—use a high-smoking-point oil so the chicken fries cleanly and crisps up properly.

Step-by-Step: Let’s Cook

Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes

Step 1: Marinate the chicken

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In a bowl, add the chicken and sprinkle in the salt, then mix until absorbed.

Add the white pepper and rice wine, then mix again.

In a small bowl, mix the cornstarch and water to form a slurry, then add it, along with the egg white, to the chicken. Mix until evenly coated.

Let it sit while you prepare everything else.

Tip: This keeps the chicken tender and juicy inside.

Step 2: Make the sauce

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

Tip: Having the sauce ready makes the last step much easier, because everything moves quickly once the chicken is fried.

Step 3: Make the batter and coat

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In a large bowl, whisk together the cornstarch, baking soda, baking powder, salt, egg, cooking oil, and water until smooth.

Add the marinated chicken and coat evenly.

Tip: A smooth batter gives you that light, even, crispy coating.

Step 4: Fry the chicken

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In a pot over high heat, heat the cooking oil to 350°F (177°C).

Fry the chicken in batches for about 5 minutes until golden brown, then remove and drain.

Increase the oil temperature to 375°F (191°C), return the chicken, and fry for 1 minute more until extra crispy. Remove and drain well.

Tip: That second fry is what makes the chicken light, crispy, and less greasy.

Step 5: Sauce and toss

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In a pan over medium heat, pour in the sauce and bring it to a simmer.

In a small bowl, mix the cornstarch and water to form a slurry, then pour it into the sauce and cook until thickened and glossy.

Add the roasted sesame seeds and stir.

Add the fried chicken and toss until evenly coated. Garnish with scallions and serve immediately.

Tip: Toss right before serving so the chicken stays crispy.

Other Chicken Recipes You Might Like

If you enjoy this, here are a few more takeout-style favorites you can easily make at home:

Sweet and Sour Chicken
Crispy chicken tossed in a bright, tangy sauce with just the right balance of sweet and sour—really fun and full of flavor.

General Tso’s Chicken
Crispy, a little spicy, and coated in a bold, savory sauce with a hint of sweetness—one of those dishes that’s hard to stop eating.

Orange Chicken
Golden, crispy chicken with a fresh citrusy sauce that’s sweet, slightly tangy, and really refreshing.

Lemon Chicken
Light, crispy chicken topped with a smooth lemon sauce that’s bright, tangy, and perfect if you want something a little lighter.