Skip the takeout and be done with Sesame Chicken in just 30 minutes! Everyone loves this mildly sweet sauce that coats super crispy chicken!
There are several recipes you’ll come across for Sesame Chicken. Some are healthier versions without breading while some are stir fries. This is the classic mall food Chinese takeout version. It’s a quick and easy tempura fried chicken in bite-size pieces tossed with an easy sauce made with rice wine and soy sauce sweet and spicy mixture. Garnish with sesame seeds or even green onions.
This is a perfect Chinese Food option when you aren’t looking for a recipe that is sweeter like Panda Express Orange Chicken (Copycat) or Sweet and Sour Chicken and something not quite as spicy as General Tso’s Chicken.
Why You Should Make Sesame Chicken at Home
Making Sesame Chicken in your own kitchen gives you the power to make it just the way you like. You can use better-for-you ingredients, save some cash, and take pride in creating it from scratch. Enjoy the taste of freshness and tweak things to match your preferences, all while savoring the happiness of sharing a homemade meal with your family and friends.
How-to-Make Video
Table of contents
Sabrina’s Sesame Chicken Recipe
Sabrina’s Sesame Chicken Recipe is like a delicious flavor party in every bite. It’s inspired by the classic Chinese-American dish but with a twist – it’s a healthier and customizable version that you can make at home. Here’s how it goes: first, you whip up a mouthwatering sesame sauce using soy sauce, rice vinegar, brown sugar, and sesame oil. Then, you dip bite-sized chicken pieces into a light and crispy tempura batter and fry them until they’re a perfect golden brown. Afterward, you toss the chicken in a fragrant sauce, packed with garlic and red pepper flakes. The outcome? A wonderful blend of sweet, savory, and slightly spicy flavors that cling to each tender piece of chicken. It’s a tasty adventure you won’t want to miss!
Can This Be Made Ahead of Time?
Yes, you can prepare the Sesame Chicken sauce and batter ahead of time and store them separately in airtight containers in the refrigerator for up to 24 hours. However, it’s best to fry the chicken just before serving to maintain its crispiness. Reheat the sauce and toss it with freshly fried chicken for the best results.
Ingredients
Sauce Ingredients
- ¼ cup Soy Sauce: Soy sauce provides the salty umami flavor that is essential for the sauce’s savory depth.
- ¼ cup Rice Vinegar: Readily available in almost all grocers these days, this is a great vinegar to keep on hand. It does have a hint of sweetness to it, so don’t replace it with any other vinegar except perhaps a red wine vinegar if you need to.
- ½ cup Brown Sugar: Brown sugar lends sweetness to the sauce, creating a delightful contrast with the savory elements.
- 1 tablespoon Cornstarch: Cornstarch acts as a thickening agent for the sauce, giving it a glossy texture. You can replace it with potato starch or arrowroot if desired.
- ⅓ cup Water: Water is used to dilute the sauce and achieve the desired consistency. Ensure it’s cold to mix with the cornstarch without clumping.
- 2 teaspoons Sesame Oil: The flavor of sesame oil in this dish is unmistakable and not able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t sesame oil, so just be sure the one you’re buying is authentic sesame oil.
- ½ tablespoon Sesame Seeds: Sesame seeds provide a delightful crunch and nutty flavor as a garnish.
Tempura Batter Ingredients
- ½ cup Cornstarch: Cornstarch is a primary component of the tempura batter, creating a crisp and airy texture when fried.
- ½ cup Flour: Flour in the batter works in tandem with cornstarch to create the perfect coating for the chicken, resulting in a crispy exterior.
- 2 Egg Whites: Egg whites add structure and help bind the batter ingredients together, resulting in a light and crispy texture when fried.
- ½ cup Cold Seltzer Water: Cold seltzer water’s carbonation contributes to the batter’s lightness and crispiness, making it airy and delightful.
Chicken Ingredients
- 1 lb Chicken Thighs (Boneless and Skinless): Chicken thighs are chosen for their tender and juicy meat, ideal for bite-sized pieces in this dish. You can substitute with chicken breast if preferred.
- ¼ teaspoon Crushed Red Pepper: Crushed red pepper adds a hint of spiciness to the dish, complementing the sweetness of the sauce.
- 1 tablespoon Minced Garlic: Minced garlic infuses the oil with aromatic flavor.
- Vegetable Oil for deep frying: Vegetable oil is necessary for deep frying the chicken until it’s golden brown and crispy. Use a high smoke point oil like canola or peanut oil for best results.
Kitchen Tools
- Wok or Skillet: A Wok or Skillet is essential for cooking the chicken and sauce. A wok’s high sides make it ideal for stir-frying, while a skillet works well too. Ensure it’s deep enough to prevent oil splatters during frying.
- Deep Fryer or Large Pot: You’ll need a Deep Fryer or Large Pot with enough capacity to accommodate the chicken pieces and sufficient oil for deep frying. A thermometer is handy for monitoring the oil temperature.
- Mixing Bowls: Various Mixing Bowls are used for combining the sauce ingredients, making the batter, and coating the chicken. Opt for bowls in different sizes to accommodate various stages of the recipe.
- Slotted Spoon: A Slotted Spoon is crucial for safely removing the fried chicken from the hot oil. It allows excess oil to drain, resulting in crispier and less greasy chicken.
- Measuring Cups and Spoons: Measuring Cups and Spoons are vital for precise ingredient measurements, ensuring the right balance of flavors and consistency in your Sesame Chicken. Use both dry and liquid measuring cups as needed.
How to Make
Time needed: 30 minutes.
- Step 1: Prepare the Sesame Chicken Sauce
In a mixing bowl, combine ¼ cup soy sauce, ¼ cup rice vinegar, ½ cup brown sugar, 1 tablespoon cornstarch, ⅓ cup water, 2 teaspoons sesame oil, and ½ tablespoon sesame seeds. Mix until the cornstarch is fully dissolved. Set the sauce aside.
- Step 2: Make the Tempura Batter
In a separate bowl, mix ½ cup cornstarch, ½ cup flour, 2 egg whites, and ½ cup cold seltzer water until just combined. A slightly lumpy batter is ideal. Set it aside.
- Step 3: Prepare the Chicken
Cut 1 lb of boneless, skinless chicken thighs into 1-inch chunks. In a large wok or skillet, heat 2 teaspoons of sesame oil over medium-high heat. Add ¼ teaspoon of crushed red pepper and 1 tablespoon of minced garlic to the hot oil. Stir-fry for about 30 seconds.
- Step 4: Fry the Chicken
While the garlic and red pepper are sizzling, heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip chicken pieces into the tempura batter to coat evenly. Carefully add battered chicken to the hot oil in batches, frying until golden brown (about 4-5 minutes per batch). Use a slotted spoon to remove and drain on paper towels.
- Step 5: Combine Chicken and Sauce
Return fried chicken to the wok/skillet with garlic. Pour the prepared Sesame Chicken Sauce over the chicken. Quickly toss chicken in the sauce until coated and slightly thickened (1-2 minutes).
- Step 6: Serve and Garnish
Transfer Sesame Chicken to a serving dish. Garnish with additional sesame seeds for flavor and presentation. Serve immediately, and enjoy your homemade Sesame Chicken!
Nutrition Facts
How to Store Sesame Chicken
Storing Leftovers
To keep leftover Sesame Chicken fresh, store it in an airtight container in the refrigerator within two hours of cooking. Proper sealing prevents moisture loss and helps maintain flavors.
Reheating
Reheat leftover Sesame Chicken in the oven or a skillet for crispy texture. To maintain the sauce’s consistency, add a splash of water before reheating in the microwave.
Freezing
To preserve Sesame Chicken’s taste, place it in a freezer-safe container or airtight freezer bags. Ensure it’s well-sealed to prevent freezer burn and use within 2-3 months.
How to Serve
Serve Sesame Chicken with Chinese Steamed Rice, Lo Mein, steamed broccoli, and easy recipes like Crab Rangoon and Egg Rolls for appetizers dipped in Sweet and Sour Sauce.
Frequent Questions
If you don’t have seltzer water, sparkling water or even cold club soda can work as substitutes to maintain the batter’s lightness.
There are a couple of ways to make sesame sauce. This recipe includes soy sauce, brown sugar, garlic, sesame oil, rice vinegar, and cornstarch whereas more in-depth recipes include dark soy sauce and Shaoxing rice wine.
Yes, in its traditional form, it is dredged in batter and deep-fried.
Once you serve the chicken the sauce starts soaking up into the crispy chicken. Because of this reheating won’t result in crispy chicken, but it will still be tasty.
Use skinless chicken breasts in this Sesame Chicken in place of chicken thighs. There’s no other recipe adjustment, you will fry for one less minute.
Recipe Card
Ingredients
Sesame Chicken Sauce Ingredients:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 cup brown sugar
- 1 tablespoon corn starch
- 1/3 cup water
- 2 teaspoons sesame oil
- 1/2 tablespoon sesame seeds
Tempura Batter:
- 1/2 cup cornstarch
- 1/2 cup flour
- 2 egg whites
- 1/2 cup cold seltzer water
Chicken:
- 1 lb chicken thighs , boneless and skinless cut into 1 inch chunks
- 2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper
- 1 tablespoon minced garlic
- vegetable oil for deep frying
Instructions
- To make the sauce mix all the ingredients together, then to prepare the batter, add the ingredients together until just combined.
- Add the chicken pieces to the batter and coat while heating 3 inches of oil to 350 degrees, add the chicken to the oil in batches, frying until golden brown.
- In a large wok or skillet add the sesame oil to the frying pan, add the garlic and red pepper flakes and cook for 30 seconds.
- Add in the sauce and the chicken, coat quickly and serve immediately, garnished with sesame seeds.
Video
Notes
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
Nutrition
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Variations on Sesame Chicken
Because there are so many different versions, let’s go over some of the other options. This version is the best one though, especially if you’re reliving your mall food court childhood.
- Baked Sesame Chicken: You can dredge the chicken in flour, egg, and finally in panko. Spray the pieces of chicken with some vegetable oil spray and bake at 375 degrees for 25 minutes. Toss with sesame sauce then continue baking for an additional ten minutes.
- Honey Sesame Chicken: Replace the brown sugar in the recipe with honey for a more pronounced honey sesame chicken recipe. You’ll also love making Chinese Honey Chicken without any of the sesame flavors.
- Sesame Chicken Stir Fry: Don’t bread the chicken – just cook it in the skillet with a bit of sesame oil and vegetable oil. Add fresh garlic and vegetables (bell pepper, onion, and zucchini) to the skillet and cook for 1-2 minutes. Then pour the sauce in and cook until reduced (you may need to add a bit of cornstarch and water).
More Easy Recipes with Sesame
Photo used in a previous version of this post.
This was very easy to make, and it was delicious!!! I’ll be making my own take out for now on! My family loved it. We made egg rolls and white rice to go with it. It tastes even better the next day after all of the flavors have soaked through the chicken. This was awesome!! Thanks for sharing.
You’re welcome, Olivia. Thanks for the 5 stars.
I followed your exact recipe and it turned out sooo good! I’m a bit skeptical at first since I’ve never had anything like this before. The chinese food here (Indonesia) is so different than chinese food in the US. The only thing that came close to this (sweet-savory-sour combination) is Ayam Asam Manis (sweet and sour chicken), where you usually use the combination of ketchup and sugar for the sauce. But I’m glad I gave this recipe a try. Thank you!
I am so glad you decided to give it a try too. Thanks for the 5 star rating.
I thought this turned out great.
So glad you enjoyed it, Justin.
Hi Sabrina!
Just found this lovely website of yours! Read the thumbnail bio of yourself and I’m just plain excited about exploring more of your corner of the Internet! I’m a professional chef, pastry and kitchen and can truly say that you sure know your stuff!
Made this super sesame chicken tonight and cannot wait to try more of your food! My daughter loves honey chicken, so I’m going to surprise her with that sometime later this week.
So happy to “meet” you! Hope his is the beginning of a long friendship!! 🙂
Skye
Nice to meet you too and so happy to hear you are enjoying the site! Let me know how your daughter likes this recipe 🙂
SOOOO Yummy!!
Thanks! Glad you liked it!
Wow! I thought this recipe was amazing, but my husband thought it was absolutely out of this world! He said it was the best Chinese food-style chicken he has had from anywhere. I’ve made it a few times now, always following the recipe exactly except adding a diced jalapeño to the sauce this most recent time because I had some fresh ones in the garden. It definitely kicked up the spiciness (which we love), so tonight I think I’m going to add 2. I always pair it with just some white Jasmine rice and veggies. I also love to top it with some sliced green onions. Thanks for the great recipe.
So glad you liked it and thank you for this review. It made my day! I love the idea of adding jalapeños! I might just have to reserve a bit of sauce and chicken separate to try that out (I’m the only real spicy fan in the house haha)
Was so sticky and yummy will make again!!
Happy to hear that! It is very yummy and we make it a lot!
Could I use an air fryer for the chicken in this recipe?
I haven’t used it personally, but I know that people do use one – feel free to try it and let me know how it goes.
How do I keep the chicken crispy? Bite sized pieces cook super fast in the hot oil. If I waited for Them to be completely browned on the outside then they would be way overdone inside.
So this is always a tricky thing. It’s all about making sure there is enough air getting to it that it doesn’t get soggy. I recommend placing it on a wire rack on a baking sheet and keeping it the oven at 250 degrees. Don’t put it on paper towels or allow it to steam by covering it. Hope this helps!
Made this for dinner tonight. Easy recipe that I will be using again and again. I substituted the garlic and chili peppers with chili garlic paste to make it easier and it turned out delicious. Thanks for the recipe, I’ll be checking out your other ones as well.
So happy to hear that it came out well and you liked it! Let me know what other recipes you try and how they turn out!
This recipe is so good! Almost tastes better than the real thing. The only issue I had was the sauce didn’t feel thick enough for me, but that was an easy fix with some reducing and some dissolved cornstarch. I made a few substitutions as well, I used white meat because I personally am not a fan of chicken thighs (I know.. sue me) , I also for the life of me could not find sesame oil at any grocery store! (Kroger, Walmart or HEB) so I just used a little olive oil and It still was super tasty! Although next time I’m going to use the sesame oil because i believe it makes a world of a difference. Overall, I’ll be making this again. Happy happy happy 🙂
Glad to hear you liked it! Sesame oil will definitely kick it up a notch, but it is good to have a back up with EVOO. 🙂
For the batter, do you combine all ingredients together or is it an egg wash than dry batter steps? Currently in the process of making this!!
So sorry I’m just now seeing this. You’ll want to combine all the ingredients together. I hope you enjoyed it.
Just made this. I substituted diced Serrano’s for the crushed red pepper flakes (cause I didn’t have them , but it really didn’t make a difference) IT WAS Delicious!!!!! I served it with jasmine rice and steamed broccoli. C’est magnifique!
Thanks for coming back to let me know how much you enjoyed it!
Quick question…..do I whip the egg whites??
Nope, no need to whip them. Enjoy!
I’m trying your Sesame Chicken tonight and just sent the hubby to get the seltzer water. Can’t wait; already the kitchen smells wonderful.
This recipe was fantastic! It was so easy to make and tasted great!
Used the recipe for the sauce. Omitted the sesame seed oil (hubby doesn’t like the taste), and the seeds. Soooo good. I had to use red wine vinegar, so cut it shy of 1/2 a cup, and used brown sugar. I used regular grilled chicken cut into bites. If I had fried the chicken I would definitely heat up the sauce, and wait for it to thicken prior to covering the fried chicken pieces. Saved. So many good recipes on this site!!!
Thanks, Kim!
I found that the batter did not hold up when placed in the pan. It did not brown as expected and did not have a crunch.
The flavor of the sauce was good, however.
This recipe was okay. Not great, but okay. It’s very much a fast food/Panda Express like recipe. If that’s what you’re craving I would recommend it… otherwise I would say to pass on this one.
Is there anything I can use as a substitute to the seltzer water?
I haven’t tested either with this recipe but generally tonic water or lemon-lime soda are adequate substitutes. I hope you enjoy it!
This was a fantastic recipe! We paired it with a simple fried rice. The chicken texture is crispy and so flavorful. I will look for other sauces to toss this same chicken in. Huge fan!
Mine had a lot of crunch. Wonder what happened you yours? Very good
Is there anything I can substitute for soy sauce? I have an intolterance for soy.
You can try Worcestershire sauce but it will change the flavor. I’ve seen other substitutions making your own by boiling beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water for 15 minutes. Good luck!
A substitute for soy sauce would be coconut aminos, it is very similar. It is often used by people who can not eat soy products.
It’s rare that a recipe doesn’t have garlic in it and especially so for an Asian dish. Maybe Im just drawn to those recipes, though. ?Innnnnyhooooo, next time, garlic, and adding it to the leftovers for tomorrow. I did not bread mine and added a cornstarch/ water slurry to thicken it so it clung to the chicken. I’m not sure clung is a word.
The recipe calls for 1 tablespoon of minced garlic.
Delicious! The quantities of sauce and batter ingredients were just right.
Seltzer water isn’t sold here so I substituted ice cold tap water and 1/2 tablespoon lemon juice.
So glad you enjoyed it, Carol.
Hi! Looks wonderful but what can I use as a substitute for seltzer water?
You can use any type of carbonated water. 🙂
I made the stir fry version tonight since I had a breast thawed out. It was great! Can’t wait to try the traditional version. Forget ordering out, we will have sesame chicken whenever we want it. Thanks!
So wonderful to hear, Linda! Thanks for the 5 stars!
This was… Eh. Can’t say I loved it. But didn’t hate it either. Won’t make it again. Maybe I’m just not a fan of sesame chicken anymore or maybe I can’t cook it right. Still worth a try and glad I did it.
This recipe was awesome! I was craving Chinese food and this hit the spot. I followed the recipe exactly except I had to use apple cider vinegar instead of rice vinegar because I was out. It still tasted great but I will try the rice vinegar next time and a little more brown sugar because I like mine sweet. Thank you for sharing and I will definitely make this again .
You’re welcome!
My children asked if we could rate this because it was so good! My husband, who was craving Panda tonight, said it was delicious! Thank you for a fantastic recipe!
How awesome!! That’s so sweet of them. I’m so happy your whole family loved it!
I rarely have seltzer water on hand. Do u think Sprite would work?
I found your blog today when looking for a homemade enchilada sauce. It was delicious. I’ve got a bunch of recipes lined up for my menu over the next couple of weeks. Thanks so much.
I haven’t tested it but I would think it would be a good substitution in a pinch. I’d love to know how it turns out if you decide to try, thanks!
So glad you’re enjoying the recipes. 🙂
Turned out delicious!! Wish I could post a picture. Thanks for the recipe!
You can always tag me on instagram @dinnerthendessert or use the hashtag #dinnerthendessert
I love to see photos!! So glad you enjoyed it!
Your yield says 16 servings… is that correct?
Oh no, thanks for catching that. It must have been a glitch. The recipe yields 6 servings.
yup
This is the first recipe I have made from your site, but certainly not the last!
Easy to follow and my family loved it.
Welcome to the site Alison! So glad you enjoyed it!
This was a really nice chicken dish. I didn’t have seltzer but I used 7 Up and it was very good. I did a combination of browning the chicken in the batter and transferring to a 9×13 pan to finish off in the oven as you mentioned in the recipe notes. Thank you!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
I don’t know what it was about this recipe but the chicken just wouldn’t fry right. I heated three inches of oil and tested it with a little slice of butter and it seemed ready, but the batter just would not turn golden brown and the chicken took forever to look in any way done. Maybe I did something wrong. Any advice for troubleshooting?
It just sounds like the oil wasn’t hot enough. I’m not sure using a slice of butter is giving you an accurate reading of how hot the oil is. I would suggest using a thermometer and seeing if that resolves the issue. Hope this helps!
Sesame chicken is my go to takeout order and this looks just like the stuff from my favorite place! I cant wait to make it!
I hope you enjoy it!
My Mom LOVES sesame chicken, and now I can’t wait to make it for her 🙂
How sweet of you! I hope she enjoys it!
I absolutely LOVE this!! It sounds SO delicious!!
Thank you!
I love it! Looks like a new favorite for weeknights!
Yes, this is so easy to get on the table!
This is my favorite Chinese dish!
Enjoy!
Omg!! Made this tonight..exactly as written..you have a money recipe..the best I have ever made..better than at a restaurant. Thank you!!
You just made my day! Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
This is our favorite recipe ever! We make it all of the time. It’s what I WISH take-out tasted like. But no need for take-out when we can make this instead 🙂
Thank you so much Hannah! I’m so glad you love it!!
Now I know where to use the extra egg whites next time. I love easy and simple recipes like this. Maybe i’ll add mango or orange jam to the sauce after I try your original recipe, yum!
I can almost taste it! I love homemade take out! 😉
GIMME ALL THE SESAME CHICKEN. This looks incredible– like, WAY better than takeout!
It’s all yours Karly!!
This looks so delicious! It’s so easy to make at home too! No need for take-out when I can make this instead!
Definitely Erin!
This is one of our favorite dishes because it pairs with so many veggies and other sides!
I am totally craving this crispy chicken right now! Cannot wait to make it!
My family loves Chinese food, and I know they would go crazy for this!
You’ll have to let me know what you think after trying it!
This dish looks fabulous! So crispy and coated in that sauce! Thank you for all the other recipes, too!
Thanks Patricia, that’s so sweet of you!
My kids’ favorite! Just wait till I surprise them with this homemade version!
#momwin
Sesame chicken is my FAVORITE dish at Wonderful Chinese in Citrus Heights. Cant wait to try your recipe.
Awesome! I’d love for you to come back and let me know what you think after you try it!!