Easy Sesame Chicken Recipe

6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

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.


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.

  1. 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.
     mixing sauce for sesame chicken

  2. 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.mixing batter

  3. 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.coating chicken in tempura batter

  4. 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.deep frying sesame chicken

  5. 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).coating sesame chicken

  6. 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!
     plate of sesame chicken

Nutrition Facts

Nutrition Facts
Crispy Sesame Chicken
Amount Per Serving
Calories 361 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 74mg25%
Sodium 623mg27%
Potassium 227mg6%
Carbohydrates 38g13%
Sugar 18g20%
Protein 15g30%
Vitamin A 85IU2%
Vitamin C 0.4mg0%
Calcium 32mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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.


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.


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

What can I use instead of seltzer water in the batter?

If you don’t have seltzer water, sparkling water or even cold club soda can work as substitutes to maintain the batter’s lightness.

How do you make Sesame Chicken Sauce?

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.

Is Sesame Chicken fried?

Yes, in its traditional form, it is dredged in batter and deep-fried.

Can you reheat Sesame Chicken?

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.

Can I use white meat for Sesame Chicken?

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

Crispy Sesame Chicken

Skip the takeout and be done with Sesame Chicken in just 30 minutes! Everyone loves this mildly sweet sauce that coats super crispy chicken!
Yield 6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Author Sabrina Snyder


Sesame Chicken Sauce Ingredients:

Tempura Batter:

  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 2 egg whites
  • 1/2 cup cold seltzer water


  • 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


  • 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.



  1. Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  2. To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 361kcal | Carbohydrates: 38g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 623mg | Potassium: 227mg | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1.5mg
Keyword: Crispiest Chinese Sesame Chicken, Sesame Chicken

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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

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Photo used in a previous version of this post.

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Crispy Chinese Sesame Chicken

Easy Sesame Chicken

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Great batter, but the sauce has way too much vinegar and sugar for my taste. For reference this is from someone who isn’t a fan of vinegar and vinegar like things so I reduced it to one tablespoon (as I had to remake the sauce) and cut the sugar down to 1/3 cup. I used this recipe as a starting point for Sesame chicken and it helped me get a feel for what i do and do not want in a recipe, so for that thank you

  2. Flawless recipe, tastes absolutely nothing like any sesame chicken I’ve ever had, it’s dramatically better. I’ve tried over a dozen recipes from this site and while they’ve all been fantastic, this is solidly on top for me, especially with how easy it is to make.

    1. Honestly all I wanted was sesame chicken but didnt wanna go out…this is better than ANY restaurant sesame chicken thank u..perfect ratios of flavor….on another positive note tempura batter with seasonings makes best fried chicken…priceless recipe

  3. Thanks so much for this recipe! We have been craving sesame chicken for a while and haven’t had it since Covid shut everything down. My only complaint was the batter stuck to the wire basket in my deep fryer. But I transferred the oil to a nonstick pot and finished frying in it, and they came out perfect! For those saying the batter is too dry, mix it well with a whisk, then set it aside for a few minutes. After sitting, mine had thinned and was silky smooth. For the sauce, I just mixed it and set to the side, and cooked the garlic and pepper and set aside until the chicken was done. As soon as the last batch of chicken fried, I threw it in the skillet with the garlic and poured in the sauce. Next time, I will thicken the sauce before adding the chicken, but it did thicken with just a few minutes at mediu6 high heat after adding it to the chicken. Great treat for us, and I’ll be making it again!

  4. I made this, and it was delicious. I don’t really like sweet food, so I reduced the amount of brown sugar. Perfect. I loved the smell and taste of the sesame oil. A question, doesn’t the sauce need to be cooked a little because of the cornstarch? I cooked mine a couple of minutes, and it was just right.
    Also, I’ve seen other similar recipes using whole eggs, instead of just whites. Do you know what difference that makes in the crispness of the chicken ? My chicken wasn’t super crispy out of the fryer. Not crispy at all, once sauced. Still, it was delicious. And, I just had leftovers from last night and it was just as good as when it was cooked. I used a fry daddy, which is the bomb, for perfect temperature. I also used breast instead of thighs. Topped with sesame seeds and chopped green onions. Thank you for this great recipe!

  5. Sabrina, just to say I made this dish for the second time and it is simply amazing a delicious!!! All credit for writing an amazing recipe.

  6. this looks amazing and the comments were great.
    i would rather bake the chicken would that be ok. and follow your receipe Sesame Chicken Sauce do i take the chicken out of the oven and pour the sauce over it and place it back in the oven again.

    1. Loved this recipe!! It was so much better than any of the others I’ve tried. No leftovers!

      Only issue- when frying the chicken- the grease splattered a lot more than normal. I was frying at 350. Any suggestions as to why this happened?

      We will definitely have this again!!

      1. You can always use a splatter guard when making it too so it doesn’t make a mess or get on you. So glad you love it!

      1. Is there a reason it would have to be seltzer water? I dont have that or club soda or sparkling water but I have everything else so I’m just curious what it does?

  7. Your description hit the nail on the head! I was craving mall food after being in this social distancing world, and my whole family (even the picky 9 yr. old who asked what the sesame seeds were) devoured it. I took the suggestion several people made of heating the sauce and reducing a bit before adding the chicken (I knew bringing it to a boil would let that cornstarch activate). I fried the chicken in batches, and kept a cooling-rack on top of an oven set at 325 to keep the chicken after frying, so everything remained hot and crispy!

  8. Everything was delicious and came out exactly like the picture!! My only concern (and somebody pointed out already) was that the chicken didn’t stay crispy until I added the sauce… maybe I didn’t cook the chicken enough? I am curious… other than that, perfect recipe!!!

  9. I made this tonight for my daughter who has been craving Chinese food for the longest time and this is what she always orders. She was very pleased, to say the least. It turned out delicious! I did simmer the sauce a while before adding the chicken to thicken it up. I will definitely be making this again!

  10. No leftovers tonight!!! Whole family of 5 ate it and loved it!! Takes a little bit of extra time but totally worth it and it was actually fun since the ingredients were so simple!! Will definitely do this again!

    1. I’ve not tested it using an air fryer yet. If you decide to try, I’d love to know how it turns out. Thanks!

  11. I just made this last night…, it was AMAZING! SO good! The only thing I changed was to allow the sauce to simmer for a bit to thicken before I added the chicken, but I used all the right amounts of the right ingredients and followed all the other directions. I honestly had concerns if it would turn out like the pictures, but it did. I’ll definitely be making this often! Thank you – it was delicious!

  12. My whole family loved it! I cooked the chicken in the sauce a lot longer- like 8 minutes so the sauce really thickened up which was perfect ! I would try to dust off the chicken when you pull it out of the batter otherwise you can get a lot of batter- still good just takes longer to cook – My family can’t wait for me to make again !

  13. All in all, it was a decent dish. I probably won’t make it again without some major tweaking though. I think my biggest disappointment is the batter. The chicken comes out of the oil nice and crispy, but by the time the second batch comes out, the first batch is no longer crispy. It’s possible I made a mistake, but I don’t believe I did. The sauce was tasty, but it doesn’t taste like any sesame chicken I’ve ever had. I used brown sugar this time because it’s what I had on hand, but I will definitely use honey next time. Thank you for the recipe, I look forward to trying more of your dishes.

    1. Hi there….
      I’ve made this recipe and I found that preheating my oven to 200degs C with a baking tray in there too is a good place to put the freshly cooked chicken pieces whilst everything else is happening. When the sauce is ready just pull the chicken pieces out of the oven and toss in the sauce. The hot oven should keep the chicken nice and crispy for you Hope this helps.

    2. I thought as you do, so I added a 1/4 cup more of brown sugar, and a bit more cornstarch and cooked the sauce a bit longer to cook out the sauces. It might not hurt to lightly brown the sesame seeds.

  14. No instructions given on how to prepare chicken? There are a list of ingredients for the chicken – but no explanation. Instructions only say to prepare the batter. What about the crushed red pepper and the sesame oil?

    1. Yes, the instructions could have been better situated, but it’s all there. Read it through and through before starting.

  15. This came out great!!! Fantastic tase and not difficult. The next time I would put less sugar in the sauce, as my kids found it a little too sweet. Other than that, it needs no changes – thanks so much!!

  16. This recipe is so good and easy to follow. I substituted apple cider vinegar for seltzer water..Delicious! Thanks for sharing!?????

    1. Hi Lynn, How did the apple cider vinegar work out for the substitution?

      Did it change the flavor?

      I don’t have seltzer, sparkling water or club soda in my house.. TYIA!

  17. I followed the recipe exactly. The chicken did not turn out anything like the pictures. The sauce was soup the whole way through. Would not make again.

    1. The batter was too dry and didn’t stick to the chicken. Is there a step missing to dip the chicken in something before putting in the batter?

  18. I love this recipe. It really is better than takeout. Ok well not better than that one place that’s an hour away but it does give it a run for its money.

    When mixing for the sauce I also add honey help thicken it up. Someone in the comments said add ketchup and I did and who know what it does but it does favor the sauce. I eyeball when I pour these but I’m going to guess about a tbs of each of these.

    The batter recipe leaves it a bit too hard for me but I just added more mineral water until it looked like pancake mix consistency.

    Then in batches I dump chicken into the batter. Then I use a pasta strainer so that it doesn’t have a really thick batter coat.

    The part that sucks is placing each chicken individually. They will stick if you just dump.

    The sauce I just boil it until it’s sticky enough so idk 10ish minutes. But not to much or else it gets hard.

  19. Eek! This did not turn out well for me! I followed recipe to a T and it did not taste anything like sesame chicken! I’m not a newbie cook either, so I’d appreciate better instructions so my food can taste like it should

  20. I tried this tonight and completely flopped! My chicken would stick together, I tried a lower temp then the breading wouldn’t stay on. My husband is now out for pizza.

      1. I did it in small batches, that’s why I’m so baffled as to why it failed. I cook four nights a week for family so I’m not new to cooking. I was so hoping this worked, pics look amazing.

  21. Very good from the first bite to the last. Family of 5 and all loved it. Will make again and again. Thanks!

  22. Great recipe! I’ve tried it twice, the second time was the best. The second time around, I added in the sauce and let it thicken a bit and then added the chicken. It worked well.

  23. How long do you deep fry the chicken? I tried clicking on the times as suggested but it didn’t do anything.

  24. Ms Sabrina,
    This recipe is divine!!! Easy, concise and delicious! I have made several of your recipes and they are all 5 star!! I should have commented before to let you know how much my family and I have enjoyed them. When I am searching on Pinterest for new recipes and I see you site pop up I know it is going to be delicious!! Thank you for your expertise!!!!!!!!

  25. Can I use breaded chicken already in my freezer and toss it in the sauce after cooked and continue to bake for a bit?

    1. I would use apple cider vinegar if you have it. If you only have white vinegar, add 1/4 teaspoon of sugar to it before adding. Good luck!

  26. Great meal! Only recommendations I’d give are to go a little lighter on the rice vinegar – stroooooooong flavor- and to, as other comments have said, really thicken the sauce. Not necessarily your traditional sesame chicken, but still really yummy!

  27. So I made this for the family today, I added honey to it so my kids might like it a bit more. Wasn’t too hard for a guy who has never even separated eggs from their whites so I’d recommend it for anyone to try. I’ll certainly do it again

    1. My whole family enjoyed this recipe. It’s the closest thing to restaurant sesame chicken I’ve ever made. I will be making it again soon. The only thing I did wrong was to let the chicken sit in the sauce too long. It made the chicken less crispy and I do love the crispiness of the chicken. So next time, I will be sure to serve this as soon as I mix the chicken into the thickened sauce.

  28. Thanks so much for this recipe!! Only change I would suggest is letting that sauce thicken up a bit. I am no chef by any means. When I cook anything other than basics like spaghetti (using Ragu lol) I use a recipe and have to follow it to a tee. A recipe could take a step off a cliff, and in the next second, I’d be airborne too. So if a recipe is “off”, I never have any clue how to make it better. I just have to find another recipe. With this, I made 1 batch following your exact instructions. Sauce was extremely thin & I tasted too much of the soy sauce. The sauce’s ingredients didn’t seem as if they’d come together right & the sauce just immediately soaked right into the chicken. And while it was good, it did not taste like sesame chicken. While studying the recipe to see if I’d missed something, I noticed a suggestion in comments to let the sauce simmer. I decided to take another go at it. Using the same thin sauce, I turned the heat back on & let it simmer for a long while, while I got more chicken dipped and fried. Like I said, Idk much about cooking but I know flour’s a thickening agent so I even sprinkled a little of that in there. Necessary? Who knows. But I’m impatient haha. It thickened up nicely & finally turned familiar in color. I tossed in my chicken, plated it, sprinkled sesame seeds and BAM! It looked JUST like the kind I get at my favorite Chinese restaurant. And the taste knocked me off my feet, it was so similar. Biiiiiig difference from the first batch! I wish I could post my before and after pics. It was all YOU on the recipe. Never would have been able to compile all of that on my own, so thank you. But to make that sauce come together like it should, people, Let. It. Simmer.

  29. Just made this dinner tonight for my husband and I tonight. We must have said “this is SO good” 100 times while eating it. One of the best meals I have ever made.

  30. Just lovely! I cut the sesame oil in half and added ginger after tasting the sauce base (which does need to be simmered until uniform and thick, as others have noted). I overcooked my chicken a bit due to adding it in too large batches— it took too long to brown. But this is a real keeper! Pretty easy too. I threw it in after frying some spring rolls and had some very happy kids.

  31. I’m not sure what I missing, but the sauce was very thin. The recipe just says to mix ingredients. Should they be simmered? Boiled? Reduced? For how long?

    Also 2 tsp of sesame oil were included in the sauce and in the chicken list of ingredients. Was that right? That was very overwhelming.

    1. The sauce gets mixed in at the end with the chicken. Feel free to adjust the sesame oil to fit more to your liking.

  32. Another win! This is my go-to website for dinner ideas, everyone always loves them! I added broccoli and red pepper just to get some extra veggies and the sauce over them was fantastic!

    1. Sorry but I haven’t tested it as a GF recipe. If you decide to try, I’d love to know what worked for you. Good luck!

  33. Sounds like it will be great! My question is about the Tempura batter. Do we mix all the ingredients together and then dip the chicken pieces in? Or do we do the traditional step by step dipping process? if so, can you describe the steps? And why seltzer water? Can that be substituted?

    Thank you!!

    1. For the tempura batter, mix all the ingredients together and then the chicken will be dipped into that and then fried. The seltzer water adds a crispness to the batter. You can substitute with club soda in a pinch. Hope this helps!

  34. So tasty and easy! I made my first batch. My only question would be: how do I endure crudpiness when deep frying? I was hesitant to put 3inches of oil (I use olive oil which is pricey). Also, does overstuffing if the tempura batter affect the texture when frying? Definitely going to make again!

    1. I’m so glad you enjoyed it! I would recommend using canola or peanut oil to fry. They’ll be more budget friendly.