Crispy Sesame Chicken
Chinese Sesame Chicken is the golden child of takeout restaurants as patrons and diners just can’t get enough of it paired with a bowl of steamed rice.
Everyone loves this recipe; it is deep-fried and crispy chicken coated with a sweet, savory sauce, and speckled with lots of sesame seeds.
Is it the same as Honey Chicken?
The only difference between this chicken and Honey Chicken is in the sauce. This sauce calls for soy sauce, rice vinegar, sugar, cornstarch, and water.
The Best Recipe
Lucky for us, I have decoded the secrets to making restaurant-style Sesame Chicken, with taste that rivals, if not better than, your favorite Chinese takeout.
My readers give this recipe two thumbs way up. The best thing about this recipe is that it’s fail-proof, so easy and anyone can make it at home.
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.
This Recipe Goes Well with:
Check out the cooking video above on how to make this recipe.
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Sesame Chicken Recipe
Sesame Chicken - Crispy chicken with a sweet, savory sauce with lots of sesame seeds. The best and easiest recipe that is better than Chinese takeout.
- 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.