Sesame Chicken Recipe

Sesame Chicken is one of the most popular Americanized Chinese dishes in the US. It’s known for its crispy, crunchy texture and a super delicious sweet sesame glaze that’s simply irresistible. Who doesn’t love these heavenly bites? After watching this recipe, you’ll never want to order sesame chicken from takeout again — this homemade version tastes so much better and is easy to make right in your own kitchen.

Sesame Chicken Recipe

Serves: 2 to 4 people
Prep time: 15 minutes
Rest time: 30 minutes
Cook time: 15 minutes

For the chicken and marinade:
1 pound chicken breast, skinless, cut into 3/4 inch cubes
1 egg white
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)

For the sauce:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon rice vinegar
1 tablespoon sugar
2 tablespoons honey
Pinch of salt
Pinch of white pepper
2 tablespoons roasted white sesame seeds
1 cup chicken stock

For the batter:
1/2 cup flour
1 cup cornstarch
1/2 teaspoon baking soda
Pinch of salt
1 egg
1/4 cup cooking oil
1/2 cup water

Additional ingredients:
4 cups cooking oil (for frying)
1 tablespoon cornstarch + 2 tablespoons water (for thickening)
1 stalk scallions, green part sliced

Sesame Chicken Instructions

1. Prepare the chicken:

• In a bowl, trim any excess fat from the chicken breast and cut into 3/4 inch cubes. (Chicken thighs can be used as an alternative.)

2. Marinate the chicken:

• In a large bowl, add the egg white, salt, white pepper, sugar, and cornstarch slurry. Mix well.
• Transfer the chicken cubes to the marinade and combine thoroughly.
• Cover and let it rest for 30 minutes.

3. Make the sauce:

• In a bowl, combine oyster sauce, soy sauce, rice wine, rice vinegar, sugar, honey, salt, white pepper, sesame seeds, and chicken stock.
• Set the sauce mixture aside.

4. Prepare the batter:

• In a large bowl, mix flour, cornstarch, baking soda, and salt.
• Add the egg, cooking oil, and water, then stir to create a smooth batter.
• The cornstarch ensures extra crispiness, and baking soda helps the chicken become airy and puffy.

5. Coat the chicken:

• Add the marinated chicken pieces into the batter and mix well to coat evenly.

6. Fry the chicken:

• In a pot, add 4 cups of cooking oil (about 3 inches deep) and heat to 350°F (177°C).
• Test the oil by dipping chopsticks in; if bubbles form around them, the oil is ready.
• Carefully add the chicken pieces and fry over high heat for about 5 minutes, until golden brown.
• Remove chicken and place on a plate. Skim out any crumbs from the oil.
• Increase oil temperature to 375°F (191°C).
• Return the chicken to the hot oil and fry for an additional 1 minute for extra crispiness (double frying).
• Remove chicken and drain on paper towels.

7. Finish the sauce and coat the chicken:

• In a pan, pour in the prepared sauce and heat over medium-high heat for 1 minute.
• Add the cornstarch slurry to the sauce to thicken it, stirring constantly.
• Add the fried chicken pieces to the pan.
• Stir to coat the chicken evenly with the sauce.
• Sprinkle sliced scallions on top.

8. Serve:

• Transfer the sesame chicken to a serving plate and enjoy immediately.

Tips & Notes

• Marinate chicken well: Letting the chicken rest in the marinade for 30 minutes improves flavor and texture.
• Cornstarch in the batter: Cornstarch is key for achieving a crispy coating. You can substitute with potato starch or sweet potato starch.
• Baking soda helps texture: Adding baking soda to the batter makes the chicken airy and puffy rather than dense.
• Test oil temperature easily: Dip chopsticks into the oil; if you see many bubbles forming around them, the oil is ready for frying.
• Use double frying for extra crispiness: Frying the chicken twice ensures a crunchier texture that holds up well under the sauce.
• Test oil temperature easily: Dip chopsticks into the oil; if you see many bubbles forming around them, the oil is ready for frying.