Sesame Chicken Recipe
What is Chinese Sesame Chicken?
It’s a popular chicken recipe found in Chinese restaurants and takeouts in the United States.
Everyone loves this deep-fried and crispy chicken coated with a sweet and savory sesame sauce.
Garnished with white sesame seeds, the chicken and sauce pairs perfectly with a bowl of steamed rice.
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Ingredients for Sesame Sauce
The sauce is the star of the dish and it calls for the following ingredients:
- Soy sauce
- Rice vinegar
Easy Homemade Recipe
In this recipe, I will share the secrets of Chinese restaurants. The end result will taste exactly the same, if not better than your favorite Chinese takeout.
This is the BEST recipe you will find online. It’s easy, 100% homemade, healthy and fail proof.
Is it the same as General Tso’s Chicken?
General Tso’s Chicken is a completely different dish with a spicy and dark sauce.
Sesame sauce is sweet and savory in taste and not spicy. Both dishes are absolutely delicious!
Can I use Air Fryer for this Recipe?
For the best results, you should deep-fry the chicken. However, you can use an air fryer to air fry the chicken.
How Many Calories Per Serving?
This recipe is only 304 calories per serving.
What Dishes to Serve with this Recipe?
This meal is best served with steamed rice or noodles. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
How to Cook Sesame Chicken?
Please refer to the recipe card and video for detailed step-by-step method on how to make Sesame Chicken.
Sesame Chicken Recipe
Sesame Chicken - easy, healthy and homemade Chinese Sesame Chicken recipe with sesame sauce. This is the BEST recipe you'll find online and tastes just like takeout restaurants.
- 8 oz boneless and skinless chicken breast, cut into strips (250 g)
- oil, for deep-frying
- 2 tablespoons oil
- 1 clove garlic, minced
- white sesame seeds, for garnishing
- 1/2 cup all-purpose flour, sifted (65 g)
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg white
- 1/3 cup cold water (80 ml)
- 1 tablespoon oil
- 1 pinch salt
Mix all the ingredients in the Sauce until well combined. Set aside.
Mix all the ingredients in Frying Batter in a bowl until well combined, stir a few times to make sure there are no lumps and the batter is smooth. Add the chicken into the batter, stir to evenly coat with the batter.
Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or a stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with a spatula to prevent the chicken from clumping together. Deep-fry the chicken to golden brown. Remove the chicken from the oil with a strainer or slotted spoon, draining the excess oil by laying the chicken on a dish lined with paper towels. Discard the oil.
Heat up 2 tablespoons of the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic before adding the Sauce.
As soon as the Sauce thickens, add the fried chicken into the wok or skillet. Stir continuously until all the ingredients are well coated with the sauce. Dish out, garnish with the white sesame, and serve immediately with steamed rice.
My batter is very thick because it will make the chicken extra crispy, even after adding the sauce. If it's too thick to work with, add 1-2 tablespoons water to loosen it up.