Sesame chicken
Sesame chicken is a classic dish that’s both crispy and slightly sticky, thanks to its golden fried chicken pieces coated in a sweet and tangy sesame sauce. The sesame seeds…
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Sesame chicken is a classic dish that’s both crispy and slightly sticky, thanks to its golden fried chicken pieces coated in a sweet and tangy sesame sauce. The sesame seeds add a nice crunch and a nutty flavor that makes every bite feel special and satisfying.
I love making sesame chicken because it’s easy to whip up on a busy weeknight, yet it tastes like something you’d order out at a restaurant. My favorite tip is to toast the sesame seeds just a little before adding them, which really brings out their flavor and aroma. Plus, the sauce recipe is simple but hits all the right notes—sweet, salty, and a tiny bit tangy.
I usually serve sesame chicken over a bed of steamed rice or with some crunchy veggies on the side, so you get a perfect mix of textures. It’s one of those dishes that everyone seems to enjoy, whether you’re feeding a family or having friends over. Whenever I make it, the leftovers are gone fast, which says a lot about how good it is!
Key Ingredients & Substitutions
Chicken: Chicken thighs give a juicier, more flavorful result, but breasts work well if you want a leaner option. Cut into small, even pieces for quick and even cooking.
Batter: Combining flour, cornstarch, and baking powder creates a light, crispy coating. You can swap all-purpose flour with rice flour for a slightly lighter texture.
Sauce Components: Soy sauce is a must for that salty depth. If you need low-sodium, use a reduced-sodium soy sauce. Honey adds sweetness, but brown sugar or maple syrup can be good alternatives. Rice vinegar brings a mild tang; you can substitute apple cider vinegar if needed.
Sesame Oil & Seeds: Sesame oil adds a nutty flavor; use toasted sesame oil for best taste. Toast the sesame seeds lightly in a dry pan to deepen their flavor before sprinkling on the chicken.
How Do You Get the Chicken Crispy and Keep It from Getting Soggy?
Crispiness is key to great sesame chicken! Here’s what helps:
- Batter: Use a mix of flour, cornstarch, and baking powder. The cornstarch and baking powder make the crust extra crunchy.
- Oil Temperature: Keep the oil at 350°F (175°C). Too hot burns the outside and leaves the inside raw, too cool makes it greasy.
- Don’t Overcrowd the Pan: Fry chicken in batches. Crowding lowers oil temperature, making the coating soggy.
- Drain Properly: Use paper towels to drain excess oil but avoid stacking the chicken to keep air circulation
- Toss Last Minute: Add the sauce just before serving and toss quickly so the chicken stays crispy under that sticky sweet glaze.
Equipment You’ll Need
- Deep skillet or wok – perfect for frying the chicken evenly and safely with enough oil.
- Mixing bowls – you’ll need at least two, one for the batter and one for the chicken.
- Slotted spoon or spider strainer – helps you lift fried chicken out of the oil without the extra oil.
- Small saucepan – to cook and thicken the sesame sauce smoothly.
- Whisk – keeps the sauce ingredients combined and smooth as they cook.
- Paper towels – essential for draining fried chicken to keep it crispy.
Flavor Variations & Add-Ins
- Use chicken breasts or thighs depending on your craving for lean or juicy meat.
- Add steamed broccoli or snap peas to serve alongside for extra crunch and color.
- Mix in toasted chopped peanuts or cashews to the garnish for a nutty twist.
- Spice it up by stirring in extra chili paste or red pepper flakes to the sauce.
How to Make Sesame Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 2 large eggs
- 3/4 cup water
- Vegetable oil, for frying
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1-2 tbsp Sriracha or chili paste (optional for some heat)
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish and Serving:
- 2-3 green onions, thinly sliced
- 2 tbsp toasted sesame seeds
- Steamed white rice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-15 minutes to fry the chicken in batches, plus 5 minutes to make the sauce. All together, around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Batter and Prepare Chicken:
In a large bowl, mix the flour, cornstarch, and baking powder together. In another bowl, whisk the eggs and water until smooth. Combine the wet ingredients into the dry mixture and stir until you have a thick batter. Cut the chicken into bite-sized pieces to get ready for frying.
2. Fry the Chicken:
Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Dip each chicken piece into the batter, letting the excess drip off, then carefully place in the hot oil. Fry in batches so the oil temperature stays steady. Cook until golden brown and cooked through, about 5-6 minutes per batch. Use a slotted spoon to remove chicken and place on paper towels to drain excess oil.
3. Make the Sauce:
In a saucepan, whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, and Sriracha if you want some heat. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for about 2 minutes until thick and glossy. Remove from heat.
4. Combine and Serve:
Toss the fried chicken gently in the sauce so every piece is coated. Serve over steamed white rice. Garnish with sliced green onions and toasted sesame seeds for that perfect crunch and fresh flavor.
Enjoy your crispy, sweet, and savory sesame chicken!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cutting and battering. Pat dry to remove excess moisture so the batter sticks well and fries crispy.
How Can I Make This Recipe Gluten-Free?
Swap the all-purpose flour with a gluten-free flour blend and make sure to use gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free.
Can I Bake Instead of Frying the Chicken?
You can bake the battered chicken on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through. It won’t be as crispy as frying, but it’s a healthier option.
How Long Do Leftovers Keep?
Store leftover sesame chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep the coating from getting too soggy.
