BETTER THAN TAKEOUT – Sesame Chicken Recipe | The Secret of Authentic Chinese Food

Marinate the Chicken
In a bowl, toss the chicken pieces with soy sauce, Shaoxing wine, and sesame oil. Let rest for 10 minutes to absorb flavor.

Prepare the Batter
In a separate bowl, whisk together cornstarch, flour, baking powder, and a pinch of salt. Gradually stir in cold water until you have a smooth, thick batter that coats the back of a spoon.

Heat the Oil
Pour enough vegetable oil into a deep skillet or wok to reach about 2 inches deep. Heat over medium‑high until it reaches 350 °F (175 °C) or until a drop of batter sizzles and browns immediately.

Fry the Chicken
Working in batches, dip marinated chicken into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 3–4 minutes, turning once, until golden and cooked through. Transfer to a paper‑towel‑lined plate to drain.

Make the Sesame Sauce
In a clean skillet over medium heat, combine hoisin, soy sauce, rice vinegar, honey, ketchup, chili garlic sauce, ginger, garlic, and 2 Tbsp water. Stir and bring to a gentle simmer. Whisk in the cornstarch slurry and cook for 1–2 minutes until thick and glossy.

Combine & Coat
Add the fried chicken to the sauce, tossing quickly to coat every piece evenly. Cook for 1 more minute to heat through and allow the sauce to adhere.

Garnish & Serve
Transfer to a serving platter. Sprinkle generously with toasted sesame seeds and sliced scallions. Serve immediately with steamed rice and stir‑fried vegetables.

Enjoy your homemade Sesame Chicken with its perfect balance of sweet, savory, and nutty flavors!

For a complete Chinese‑American feast, don’t miss our Sweet and Sour Pork: Crispy, Tangy Takeout Favorite at Home for that perfect balance of bite and brightness. Start your appetizer round with  Perfect Crispy Crab Rangoon: Easy Homemade Wonton Appetizers, and elevate your mains with a savory  Beef and Broccoli Stir‑Fry: Restaurant‑Quality in 30 Minutes.

Nothing beats the satisfying crunch of golden‑fried chicken coated in a glossy, savory sesame sauce. This  easy sesame chicken recipe  shows you exactly how to recreate that takeout favorite in your kitchen—no mystery, no preservatives, just high‑quality ingredients, and straightforward steps. You’ll learn to marinate the chicken for maximum flavor, fry or air‑fry for perfect crispiness, whisk together the best sesame sauce, and customize the dish with healthy and gluten‑free variations. By the end of this guide, you’ll have mastered  how to make sesame chicken at home , be equipped with pro tips, and be ready to impress family and friends with restaurant‑quality chicken that’s both delicious and satisfying.

Many assume that their favorite Chinese‑American dishes must remain takeout‑only. Still, homemade  sesame chicken  is surprisingly easy and often healthier than ordering from a restaurant. When you cook at home, you control:

• Ingredient quality : Opt for fresh chicken, real sesame oil, and no artificial additives.
• Oil usage : Fry in just enough oil to crisp the chicken, or choose an air‑fryer for a lighter version.
• Sugar levels : Scale back or swap refined sugar for honey or maple syrup to suit your taste.
• Sodium content : Use low‑sodium soy sauce and adjust to your preference.

By mastering this crispy sesame chicken recipe , you’ll enjoy a fresher, more flavorful, and kinder to your budget meal.

To make the best sesame chicken at home , gather these pantry and fresh ingredients:

• Chicken : 1 lb boneless, skinless chicken breasts or thighs, cut into 1″ pieces.
• Marinade : 1 Tbsp soy sauce, 1 Tbsp Shaoxing wine (or dry sherry), 1 tsp sesame oil
• Batter : ¼ cup cornstarch, 2 Tbsp all‑purpose flour, ½ tsp baking powder, pinch of salt, ½ cup cold water
• Oil : Vegetable or peanut oil for frying (or air‑fryer spray)
• Sauce : 3 Tbsp hoisin sauce, 2 Tbsp low‑sodium soy sauce, 2 Tbsp rice vinegar, 2 Tbsp honey (or sugar), 1 Tbsp ketchup, 1 tsp chili garlic sauce (optional), 1 tsp grated ginger, 2 cloves garlic minced, 1 tsp cornstarch slurry
• Garnish : 2 Tbsp toasted sesame seeds, sliced scallions

These components combine to create a balanced sweet and savory sesame sauce  that clings beautifully to each crispy chicken bite.

1. Marinate for Flavor & Tenderness
2.  Toss the chicken pieces with soy sauce, Shaoxing wine, and sesame oil in a medium bowl. Let rest for 10–15 minutes. This quick marinade infuses the meat with umami and helps tenderize each piece.
3. Prepare the Light, Crispy Batter
4.  Whisk cornstarch, flour, baking powder, and a pinch of salt in a separate bowl. Gradually add cold water until a thick batter coats the back of a spoon. Crisping agents (cornstarch + baking powder) are key to creating a crispy sesame chicken  texture.
5. Fry or Air‑Fry the Chicken
   • Deep Fry Method : Heat oil in a deep skillet or wok to 350 °F (175 °C). Dip chicken in batter, let excess drip off, and fry in batches for 3–4 minutes until golden. Drain on paper towels.
   • Air Fryer Method : Preheat to 400 °F (200 °C). Lightly spray battered chicken pieces and arrange them in a single layer. Air fry for 12–15 minutes, shaking halfway, until crisp.
6. Whisk together the Sesame Sauce .
7.  Combine hoisin, soy sauce, rice vinegar, honey, ketchup, chili garlic sauce, ginger, garlic, and 2 Tbsp water in a clean skillet over medium heat. Bring to a simmer, whisking until sugar dissolves. Stir in cornstarch slurry and cook for 1–2 minutes until the sauce is glossy and thick.
8. Toss & Coat
9.  Add the crispy chicken to the sauce and toss quickly to coat every piece in the sticky glaze. Heat through for 1 more minute to ensure the chicken stays crisp under the sauce’s sheen.
10. Garnish & Serve
11.  Transfer to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately over steamed rice or with stir‑fried vegetables for a complete sesame chicken meal .

• Maintain Oil Temperature : Use a deep‑fry thermometer and adjust the heat so the oil stays between 340 °F and 360 °F. Too cool means greasy chicken; too hot burns the batter.
• Don’t Overcrowd : Fry or air‑fry in small batches. Overcrowding drops oil temperature and leads to soggy chicken.
• Dry the Chicken : Pat the marinated chicken pieces with paper towels before battering. Removing excess moisture helps the batter adhere.
• Double‑Batch Sauce : Mix extra sauce over rice bowls or dipping it.
• Fresh Ginger & Garlic : Use freshly grated ingredients, not powders, for a bright, aromatic flavor.

These sesame chicken cooking tips  will elevate your dish from good to exceptional.

• Spicy Sesame Chicken : Stir in extra chili garlic sauce or sriracha for a “spicy sesame chicken recipe.”
• Honey Sesame Chicken : Replace sugar with 3 Tbsp honey for a milder “honey sesame chicken” twist.
• Air Fryer Sesame Chicken : Document the air‑fryer approach to target “air fryer sesame chicken” searches.
• Gluten‑Free Sesame Chicken : Use cornstarch and gluten‑free tamari to serve “gluten‑free sesame chicken.”
• Sesame Chicken Meal Prep : Portion into lunch containers for “sesame chicken meal prep bowls.”
• Baked Sesame Chicken : To offer a “baked sesame chicken” option, bake battered chicken at 425 °F for 20 minutes, flipping halfway.

Pair your sesame chicken with complementary sides:

• Steamed Jasmine or Brown Rice : Classic base for absorbing the sticky sauce.
• Vegetable Fried Rice : Turn leftovers into a “sesame chicken fried rice” lunch.
• Simple Stir‑Fried Vegetables : Broccoli, snow peas, or baby bok choy in garlic oil add color and nutrition.
• Asian Slaw : Shredded cabbage, carrots, and a tangy dressing cut through the richness.
• Egg Drop or Hot and Sour Soup : They round out the meal as starters.

Offering multiple serving ideas encourages readers to stay engaged and explore related recipes.

• Refrigerate : Place cooled chicken and sauce in an airtight container for up to 3 days.
• Reheat : Warm in a skillet over medium heat, adding a splash of water to loosen the sauce. Crisp up in the air fryer for 2–3 minutes.
• Freeze : You can freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal Prep : Divide rice, chicken, and steamed veggies into containers for grab‑and‑go lunches.

Guidance on sesame chicken meal prep  helps readers plan ahead and reduces food waste.

Can I use chicken thighs instead of breasts?

 Yes—thighs are juicier and less prone to drying out, making them ideal for “juicy sesame chicken.”

Is sesame chicken healthy?

 While fried, you can lighten the recipe with an air‑fryer or bake method, use lean chicken, and control sugar to make a “healthier sesame chicken” dish.

What’s the difference between sesame chicken and orange chicken?

 Sesame chicken sauce features hoisin, soy, and sesame oil. In contrast, orange chicken uses citrus zest, ketchup, and rice vinegar for tang. Both share the crispy, battered chicken approach.

How do I prevent soggy chicken?

 Serve immediately after tossing in sauce or reserve some sauce on the side. Fry in small batches and maintain proper oil temperature.

Answering these FAQs with long‑tail phrases  boosts your chances of appearing in featured snippets and voice searches.