Description
Sesame chicken is a crispy, golden-brown Chinese-American favorite tossed in a rich, sweet, and savory sauce with nutty sesame flavor. Perfect for an easy weeknight meal, this beginner-friendly recipe delivers restaurant-quality results at home.
Ingredients
Scale
For the Chicken:
- 450g boneless, skinless chicken thighs (cut into bite-sized pieces)
- ½ cup cornstarch
- 2 tbsp all-purpose flour
- 1 egg white
- 1 tbsp soy sauce
- ¼ tsp white pepper
- ⅓ cup water
For the Sesame Sauce:
- 3 tbsp honey (adjust to taste)
- 2 tbsp soy sauce
- 1 ½ tbsp ketchup
- 1 ½ tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp Shaoxing wine
- 1 clove garlic (grated)
- For Frying & Garnish:
- Neutral oil (vegetable, canola, or peanut) for frying
- 1 ½ tbsp sesame oil
- 2 tsp sesame seeds
- 1 green onion (chopped)
Instructions
- Prepare the Batter: In a medium bowl, mix cornstarch, flour, soy sauce, egg white, white pepper, and water until smooth. The batter should have a thick but pourable consistency. If it’s too thick, add a small amount of water.
- Coat the Chicken: Add the chicken pieces to the batter and stir until evenly coated. Let it sit while you heat the oil.
- Heat the Oil: Pour enough oil into a deep pan or wok to submerge the chicken pieces. Heat to 330-340°F. To test if the oil is ready, drop a small amount of batter into the oil—it should sizzle immediately but not burn.
- Fry the Chicken: Carefully lower the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
- Double Fry for Crispiness: Increase the oil temperature to 375°F. Return the fried chicken to the oil and fry for another 30-60 seconds until extra crispy. Remove and drain on a wire rack.
- Prepare the Sauce: In a separate bowl, whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, Shaoxing wine, and grated garlic until smooth.
- Cook the Sauce: Pour the sauce into a large pan or wok over medium heat. Bring to a gentle boil and let it cook for 1-2 minutes until slightly thickened. Stir frequently to prevent burning.
- Coat the Chicken: Add the crispy chicken to the sauce and toss quickly to coat. Be gentle to avoid breaking the crispy coating.
- Finish with Sesame Oil: Drizzle in sesame oil and sprinkle sesame seeds over the chicken. Toss briefly to combine.
- Garnish and Serve: Transfer to a serving dish, top with chopped green onions, and serve hot with rice or stir-fried vegetables.
Notes
- If the sauce thickens too much, add a splash of hot water to loosen it.
- For a spicier version, add 1-2 teaspoons of chili flakes or a dash of sriracha to the sauce.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat the chicken in an air fryer or oven at 350°F for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry, Deep Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 18g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg