Sesame Chicken
3
servings
15
15
30
Equipment
-
Pot or heavy-bottomed Dutch oven for frying
-
Mixing bowls and a wire rack for draining
Ingredients
Chicken & Coating:
- 16 oz boneless skinless chicken thighs, cut into ½-inch chunks
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp garlic powder
- ¼ cup cornstarch
- ¼ cup all-purpose flour
Sesame Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp ketchup
- 2 cloves garlic, minced
- ½ tsp cornstarch mixed with 1 tbsp water (slurry)
Optional Garnishes
- Sesame seeds
- Scallions, thinly sliced
- Steamed rice, to serve
Instructions
-
Cut chicken thighs into ½-inch chunks and place in a bowl. Marinate with sesame oil, salt, white pepper, and garlic powder for 15 minutes to let the flavors develop.
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After marinating, add cornstarch and flour. Toss or shake until each piece is evenly coated.
-
Heat oil in a pot or Dutch oven to about 350°F (175°C). Fry the chicken for roughly 3 minutes—do not expect it to be fully golden yet; this first fry cooks the interior.
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Increase the oil temperature to 420°F (215°C) and fry the chicken a second time until golden brown and crisp. Remove to a wire rack to drain and keep extra crispy.
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For the sauce, combine dark and light soy sauces, sesame oil, rice vinegar, sugar, honey, ketchup, and minced garlic in a separate pan. Bring to a gentle simmer.
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Stir the cornstarch slurry into the simmering sauce and cook, stirring, until it thickens into a glossy glaze that will cling to the chicken.
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Add the fried chicken to the pan and toss until every piece is evenly coated in the sauce. Serve immediately over steamed rice and garnish with sesame seeds and scallions if desired.
Video
Nutrition
Serving:
1
serving
Calories:
340
kcal
Carbohydrates:
17
g
Protein:
23
g
Fat:
20
g
Nutrition information is automatically calculated and should be used as an approximation.
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A Takeout Favorite You Can Make at Home
This Sesame Chicken delivers the nostalgic flavors many of us grew up with—sweet, savory, and satisfying—but improved with small techniques that make a big difference. Marinating the chicken builds flavor into each bite. Double-frying gives the pieces a durable crunch that resists the sauce, and the sticky sesame glaze clings to every morsel. Once you taste this at home, you’ll understand why it’s worth making from scratch.
What Makes This Sauce So Good
The sauce balances umami, sweetness, and acidity. Using both dark and light soy sauces deepens flavor and adds color; rice vinegar brings bright acidity; sugar and honey create that signature sticky mouthfeel. A cornstarch slurry thickens the mixture into a glossy glaze that clings to the chicken. The result is rich, balanced, and addictive.
Ingredients You Need To Make Sesame Chicken
Chicken & Coating
- 16 oz boneless skinless chicken thighs, cut into ½-inch chunks
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp garlic powder
- ¼ cup cornstarch
- ¼ cup flour
Sesame Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp ketchup
- 2 cloves garlic, minced
- ½ tsp cornstarch mixed with 1 tbsp water (slurry)
Optional Garnishes
- Sesame seeds
- Scallions
- Steamed rice
How to Make Sesame Chicken
Cut the chicken into bite-sized chunks and marinate with sesame oil, salt, white pepper, and garlic powder for 15 minutes. This brief rest infuses flavor and tenderizes the meat.
After marinating, toss the chicken in cornstarch and flour until well coated. Shake off excess and prepare for frying.
Heat oil to 350°F (175°C) and fry the chicken for about 3 minutes. The pieces will look pale after this first fry; that’s normal and important to cook the inside through.
Raise the oil to 420°F (215°C) and fry again until golden and crispy. Drain on a wire rack to preserve the crunch.
In a separate pan, combine the sauce ingredients (dark and light soy, sesame oil, rice vinegar, sugar, honey, ketchup, garlic). Bring to a simmer, then whisk in the cornstarch slurry and cook until glossy and thickened.
Toss the fried chicken in the pan until each piece is coated. Serve over rice and finish with sesame seeds and scallions if you like.
Tips & Variations
When frying the chicken, use a heavy pot or Dutch oven to maintain steady oil temperature. A candy or instant-read thermometer helps keep the oil at the correct stages for double frying.
If you prefer more heat, stir in red pepper flakes, gochugaru, or a spoonful of chili crisp into the sauce to give the sesame glaze a spicy kick similar to General Tso–style dishes.
To keep chicken extra-crispy, rest pieces on a wire rack between the first and second fry rather than on paper towels. Using a rack lets excess oil drip away and keeps the coating drier.
Frequently Asked Questions
What’s the difference between dark and light soy sauce?
Dark soy sauce adds color and a touch of sweetness, while light soy sauce provides the primary salty, savory notes. Using both balances flavor and appearance.
Can I skip the double fry?
The second fry creates the durable crisp that resists becoming soggy when sauced. You can skip it if you’re short on time, but expect a softer exterior.
Is sesame chicken the same as orange chicken?
They are related but distinct: orange chicken is tangy and citrus-forward, while sesame chicken is sweeter and richer with prominent toasted sesame flavor.
Can I make it ahead of time?
Marinate the chicken and prepare the sauce ahead, but fry the chicken just before serving for the best texture and crunch.
Try These Next
For other crispy, saucy chicken recipes, search the site for honey butter chicken or Thai basil chicken to explore similar cooking techniques and flavors.