Sesame chicken
Sesame chicken is a classic favorite that brings together crispy chicken bites coated in a slightly sweet and sticky sesame sauce. The toasted sesame seeds add a delightful crunch and…
By Ava
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Reading time: 6 min
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Sesame chicken is a classic favorite that brings together crispy chicken bites coated in a slightly sweet and sticky sesame sauce. The toasted sesame seeds add a delightful crunch and nutty flavor that makes every bite interesting. It’s a dish that feels both comforting and a little special, perfect for a cozy dinner at home or a casual get-together.
I love making sesame chicken because it’s easier than it looks but still feels impressive. The secret is getting the chicken extra crispy before tossing it in the sauce, so you get that satisfying contrast between crunchy outside and tender inside. I usually sprinkle a little extra sesame seeds on top just before serving because it adds a lovely finish. Plus, it’s really fun to eat!
My favorite way to enjoy sesame chicken is over a bed of steamed rice, with some steamed broccoli or snap peas on the side. It’s a simple combo that balances out the richness and makes for a filling meal. Whenever I make this dish, it always brings a smile to the table—people just can’t help reaching for seconds!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy and tender even after frying. If you prefer leaner meat, chicken breasts work well too but can dry out faster.
Batter mix: The combo of flour, cornstarch, and baking powder is what makes the chicken extra crispy. Cornstarch is key here, but you can swap with potato starch if needed for a similar crunch.
Soy sauce & honey: These create the sauce’s salty-sweet balance. Use tamari or coconut aminos for gluten-free options, and maple syrup or agave can replace honey for a different sweetness.
Sesame seeds & oil: Toast your sesame seeds to boost their nutty flavor. Toasting the seeds fresh is quick and makes a big difference. Sesame oil adds depth — if you don’t have it, a light vegetable oil can work but the flavor will be milder.
How Can I Make the Chicken Crispy and Not Soggy?
Crispiness is the heart of great sesame chicken. Here’s how to get it right:
- Don’t overcrowd the pan: Fry chicken in small batches to keep oil temperature steady and avoid steaming.
- Oil temperature: Use a thermometer if you can. Keep oil around 350°F (175°C). Too hot burns the outside, too cool makes chicken greasy.
- Drain well: After frying, let chicken rest on paper towels to soak up excess oil.
- Coat right before frying: Dip and fry immediately to keep the batter light and crispy.
- Toss in sauce quickly: Add the fried chicken to the sauce just before serving. Dumping chicken in sauce too early makes it lose crispiness.
Equipment You’ll Need
- Deep skillet or wok – perfect for frying chicken evenly and holding enough oil.
- Cooking thermometer – helps keep oil at the right temperature for crispy chicken.
- Mixing bowls – for making the batter and the sauce separately and easily.
- Whisk – great for mixing the batter smooth and the sauce without lumps.
- Slotted spoon or spider strainer – makes lifting fried chicken out of the hot oil safe and easy.
- Paper towels – important for draining excess oil from fried chicken to keep it crispy.
Flavor Variations & Add-Ins
- Swap chicken for tofu or cauliflower for a vegetarian twist that still crisps well.
- Add steamed broccoli or snap peas to the dish for color and a fresh crunch.
- Use maple syrup instead of honey for a different sweet flavor that pairs nicely with sesame.
- Mix in a pinch of five-spice powder to the batter for a warm, aromatic boost.
Sesame Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup water (more if needed)
- Vegetable oil, for frying
- 2 tbsp sesame seeds, toasted
- 2 green onions, thinly sliced
For the Sauce:
- 1/3 cup soy sauce
- 1/3 cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook. Most of the time is frying the chicken in batches, and a few minutes more to make the sauce. It’s a great dish that’s quick enough for a weeknight and delicious enough to enjoy any day.
Step-by-Step Instructions:
1. Make the Batter:
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Slowly add water while whisking until you get a smooth batter that’s thick enough to cling to the chicken. Add a little more water if it feels too thick.
2. Coat the Chicken:
Dip each chicken piece into the batter, coating it fully. This will help create a crispy crust when fried.
3. Fry the Chicken:
Heat vegetable oil in a deep skillet or pot to about 350°F (175°C). Carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry for 5–6 minutes or until the chicken is golden brown and cooked through. Remove and drain on paper towels.
4. Prepare the Sauce:
In a small saucepan, combine the soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and (if using) red pepper flakes. Bring the mixture to a gentle boil over medium heat.
5. Thicken the Sauce:
Stir the cornstarch slurry and pour it into the sauce, stirring constantly. Cook for 1–2 minutes until the sauce thickens and becomes glossy.
6. Combine and Serve:
Toss the fried chicken pieces in the sauce until fully coated. Serve the sesame chicken over steamed white rice and sprinkle with toasted sesame seeds and sliced green onions for a fresh, nutty finish.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the refrigerator overnight before cutting and cooking. This helps ensure even cooking and better texture.
How Can I Make Sesame Chicken Gluten-Free?
Use gluten-free soy sauce or tamari instead of regular soy sauce. Also, replace the all-purpose flour with a gluten-free flour blend to keep the batter crispy.
Can I Bake Instead of Frying the Chicken?
While frying gives the crispiest texture, you can bake the chicken pieces at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through. The texture will be less crispy but still tasty.
How Should I Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, tossing the chicken quickly in reheated sauce to refresh the flavors.