Sesame Chicken
Equipment
- Pot for frying
Ingredients
Chicken & Coating:
- 16 oz bonless skinless chicken thighs, cut into ½-inch chunks
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp garlic powder
- ¼ cup cornstarch
- ¼ cup flour
Sesame Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp ketchup
- 2 cloves garlic, minced
- ½ tsp cornstarch mixed with 1 tbsp water, slurry
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
- Cut your chicken thighs into ½-inch chunks and place in a bowl. Marinate with sesame oil, salt, white pepper, and garlic powder for 15 minutes.
- After marinating, add cornstarch and flour, tossing until the chicken is well coated.
- Heat your oil to 350°F (175°C) and fry the chicken for about 3 minutes. Don’t worry if it’s still pale, it’ll get crispy later.
- Raise the oil temperature to 420°F (215°C) and fry a second time until golden brown. Remove and set aside.
- For the sauce, combine dark soy sauce, light soy sauce, sesame oil, rice vinegar, sugar, honey, ketchup, and garlic in a pan. Bring to a simmer, then stir in your cornstarch slurry and cook until thickened.
- Add your fried chicken to the pan and toss until every piece is fully coated in the glossy sauce.
- Serve over a fresh bowl of rice and optionally garnish with sesame seeds and scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A Takeout Favorite You Can Make at Home
I’m sure a lot of you have also grown up with Sesame Chicken. It’s sweet, savory, and most importantly, nostalgic for a lot of us. This version of Sesame Chicken is designed to give you all that, but even better! I love to marinate the chicken for even more flavor, double fry the chicken for even more crunch to hold up to the sauce, and the sticky sesame glaze that ends up coating it is so close to being the same. Trust me, I love takeout Sesame Chicken, and I’m sure a lot of you do too, but when the chicken tastes like this, you’re going to want to make it at home so you can cook as much as you want!
What Makes This Sauce So Good
Even though the chicken is important, I also think the sauce is just as important, if not more! Using two different types of soy sauce may be a hassle, but it gives the sauce a nice umami base flavor while also adding the necessary color, the rice vinegar give it some acidic balance, and the honey and sugar give it that signature sticky mouthfeel. Once you add a cornstarch slurry, the sauce thickens into a rich glaze that will end up clinging to every piece of chicken. It’s one of the most addicting things you can eat!
Ingredients You Need To Make Sesame Chicken
Chicken & Coating
- 16 oz boneless skinless chicken thighs, cut into ½-inch chunks
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp garlic powder
- ¼ cup cornstarch
- ¼ cup flour
Sesame Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp ketchup
- 2 cloves garlic, minced
- ½ tsp cornstarch mixed with 1 tbsp water (slurry)
Optional Garnishes
- Sesame seeds
- Scallions
- Steamed rice
How to Make Sesame Chicken
Cut the chicken into bite-sized chunks and marinate with sesame oil, salt, white pepper, and garlic powder for 15 minutes.
After marinating, toss the chicken in cornstarch and flour until well coated.
Heat oil to 350°F (175°C) and fry the chicken for about 3 minutes. Don’t worry if it looks pale, it’s not done yet.
Raise the oil to 420°F (215°C) and fry again until golden and crispy. Drain and set aside.
In a separate pan, combine all the sauce ingredients except the slurry. Bring to a simmer.
Stir in the slurry and cook until the sauce thickens into a glaze.
Toss the fried chicken into the pan and coat it evenly. Serve over rice and top with scallions and sesame seeds if desired.
Tips & Variations
When you fry the chicken, a Dutch oven or heavy-bottomed pot works great. Just make sure your oil is deep enough to submerge the chicken.
If you like your Sesame Chicken to be a little spicier like a General Tso’s Chicken, add chili flakes or a spoonful of chili crisp into the sauce!
If you want your chicken to get extra crispy, let the chicken rest on a wire rack between the two fries instead of paper towels. Letting the chicken dry on a wired rack will allow the excess oil to really drip off.
Frequently Asked Questions
What’s the difference between dark and light soy sauce?
Dark soy sauce adds a deeper color and a bit of sweetness, while light soy sauce brings the saltier flavors usually associated with soy sauce. Using both gives the sauce both a better balance and aesthetic.
Can I skip the double fry?
Look, I totally get it, it’s a total pain to some, but the second fry is what gives you the crispy edges that don’t get soggy when covered in the sauce. It really tastes different when the chicken stays crunchy!
Is sesame chicken the same as orange chicken?
Not quite. Orange chicken is more citrusy and tangy, while sesame chicken is richer and slightly more sweet, with more toasted flavor from the sesame oil.
Can I make it ahead of time?
You can marinate the chicken and prep the sauce in advance, but wait to fry until right before serving for the best texture.
Try These Next
Craving more fried chicken? You’ll love my Honey Butter Chicken!
Want more pork belly? Try my Char Siu Pork Belly!
Looking for another classic chicken dish? Check out my Thai Basil Chicken!
