Crispy Sesame Chicken (better Than Takeout)
This homemade sesame chicken recipe delivers that irresistible glossy, sticky, and savory flavor of your favorite Chinese takeout. Featuring extra crispy, double-fried chicken coated in a shiny, balanced sesame sauce.
Equipment
- Wok or heavy pot
- Slotted spoon
- Wire rack
- Mixing Bowls
- Whisk
Ingredients
- ~450 g chicken, cut into bite-sized pieces
- 1.5 tbsp sesame oil
- 2 tsp sesame seeds toasted
- 1 green onion, chopped
Batter:
- 1/2 cup cornstarch
- 2 tbsp flour
- 1 tbsp soy sauce
- 1 egg white
- 1/4 tsp white pepper
- 1/3 cup water
Sesame Sauce:
- 3 tbsp honey
- 2 tbsp soy sauce
- 1.5 tbsp ketchup
- 1.5 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp shaoxing wine
- 1 clove garlic, grated
Instructions
Velvet and Batter the Chicken
- For the optional velveting step, toss the chicken pieces with 1 tsp soy sauce, 1 tsp cornstarch, and 1/4 tsp baking soda. Let it sit for 15-20 minutes to tenderize.
- In a mixing bowl, whisk together all the batter ingredients (cornstarch, flour, soy sauce, egg white, white pepper, and water) until smooth and the consistency of thin pancake batter.
- Add the chicken to the batter and fold gently until every piece is evenly coated.
Fry Until Crisp
- Heat 2-3 inches of neutral oil in a wok or heavy pot to 330-340°F (165-170°C). Carefully add the battered chicken in batches, ensuring not to crowd the pan. Fry for 5-7 minutes, until lightly golden and cooked through.
- Remove the chicken with a slotted spoon and let it rest on a wire rack.
- Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil and fry for a second time for 30-60 seconds, until deep golden brown and extra crispy. Remove and place back on the wire rack.
Mix and Thicken the Sesame Sauce
- In a separate bowl, whisk together all the sesame sauce ingredients (honey, soy sauce, ketchup, brown sugar, rice vinegar, shaoxing wine, and grated garlic) until the sugar dissolves.
- Pour the sauce into a clean wok or large skillet over medium-high heat. Bring it to a boil and cook for 1-2 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
Glaze and Serve
- Reduce the heat to low. Add the double-fried chicken to the pan with the thickened sauce. Pour in the sesame oil and sprinkle with sesame seeds. Toss quickly for 15-30 seconds until every piece is coated.
- Immediately transfer the sesame chicken to a serving platter, garnish with chopped green onions, and serve hot with steamed rice.
Notes
Crispiness Tip: For the best results, fry the chicken in batches to keep the oil temperature high and prevent steaming. Resting the fried chicken on a wire rack, not paper towels, allows air to circulate and keeps the coating from getting soggy.
Sauce Tip: Add the toasted sesame oil at the very end with the heat off. This preserves its delicate, nutty aroma which can burn off if added too early.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To restore some of the crispness, reheat in an air fryer or oven at 350°F for 5-10 minutes. Avoid using the microwave.
Air Fryer Method: For a lighter version, arrange battered chicken in a single, well-oiled air fryer basket. Spray the tops with oil and air fry at 380°F for 10-14 minutes, flipping halfway, until cooked through.
Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce. In the batter, replace the all-purpose flour with a 1-to-1 gluten-free blend or simply use more cornstarch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.