Sesame Chicken (VIDEO)

Sesame chicken in a bowl with white rice and scallions.

4.93 from 40 votes

This Sesame Chicken is so much better than takeout! The chicken actually STAYS crispy in that sweet and tangy sesame sauce!

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

Chicken

1 lb chicken thigh boneless, skinless, and cut into 1" pieces
1/2 tsp kosher salt
1/2 tsp white pepper
2 tbsp soy sauce
1 tbsp Shaoxing wine
4 cloves garlic grated
1/2 tbsp ginger grated
1 tsp sesame oil

Sauce

1/4 cup light soy sauce
2 tbsp ketchup
1/2 cup chicken stock
2 tbsp sugar
2 tbsp honey
1 tbsp sesame oil

Seasoned Dredge

1 cup flour
1 cup cornstarch
1/2 tbsp kosher salt
1/2 tbsp white pepper
1/2 tbsp baking powder

Cornstarch Slurry

1 tbsp cornstarch
1/4 cup water

Other Ingredients

1 quart plus 2 tablespoons neutral oil for frying and sauteing; I used avocado oil
4 cloves garlic
1 tbsp ginger
2 tbsp vinegar
1 tbsp sesame seeds
1 tbsp sesame oil

US Customary - Metric

Instructions

Add the chicken pieces to a bowl with kosher salt, white pepper, soy sauce, Shaoxing wine, garlic, ginger, and sesame oil. Mix well to combine, then marinate for at least 15 minutes.
In a separate small bowl, create your sauce by combining light soy sauce, ketchup, chicken stock, sugar, honey, and sesame oil. Mix until well combined and set aside.
In a large bowl, combine flour, cornstarch, kosher salt, white pepper, and baking powder and mix well to combine. Dredge the marinated chicken pieces in the flour & cornstarch mixture. Pack in the dredge with your hands to ensure there are no dry spots and shake off any excess. Let rest on a rack for 10-15 minutes while you heat your oil.
In a small bowl, combine the cornstarch and water and mix until the cornstarch is dissolved to create the cornstarch slurry and set it aside.
Line a tray with foil or a wire rack. In a heavy bottomed pot or dutch oven over medium high heat, heat 1 quart of neutral oil to 350F and fry half of the chicken pieces for 2-3 minutes until lightly golden. Remove the chicken to the tray, then repeat with the remaining chicken pieces. Remove the chicken pieces from the oil, then bring the oil temperature back to 350F and fry all the chicken pieces at once for a second time for 1-2 minutes until a deep golden brown.
In a pan or wok over high heat, add 2 tbsp of neutral oil and fry the garlic and ginger for 15 seconds or until fragrant. Immediately add your sauce until it starts to bubble (about 45-60 seconds). Add the cornstarch slurry and the vinegar, and continue stirring until the sauce has thickened. Add your chicken and coat in the sauce and finish with sesame seeds and sesame oil. Enjoy!

Video

Notes

Cut the Chicken into Uniform Pieces: Whether you use chicken breast or thigh, make sure to cut your chicken into uniform pieces to ensure that your Sesame Chicken cooks evenly.

Coat Chicken Thoroughly - Individually coat the chicken pieces in the dry seasoning mix so that there are no dry spots. Be sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken so the batter sticks.

Monitor the Oil Temperature - Do not let the frying oil drop below 325F when frying! I highly recommend using a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry the chicken in batches - frying at a lower temperature will result in the chicken turning oily/soggy.

Storage and Reheating - Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Because Sesame Chicken is battered, fried, and coated in a sticky sauce, air-frying isn't the best way to reheat. I personally like to reheat in a hot pan or wok - this helps me separate any pieces stuck together and I can try to restore some of the texture. If you don't care about this, you can also reheat until warmed through in a microwave.

Nutrition