Better-Than-Takeout Sesame Chicken (Because We’re Fancy Like That)
Alright, besties—let’s talk about the ICONIC dish that is Sesame Chicken. You know, that crispy, sticky, slightly sweet masterpiece you always order from your favorite takeout spot? Yeah, that one. But what if I told you that you could make it at home—faster than delivery and without a $6 delivery fee? No shade to your local spot, but this homemade version? Next level.
Why You Need This in Your Life:
✨ Crispy, saucy, and straight-up addictive – The perfect crunch-to-sauce ratio is chef’s kiss.
✨ You control the ingredients – No mystery meats or random oils. Just pure, crispy goodness.
✨ Super easy & made in one pan – Less time cleaning, more time eating.
Did You Know?
Sesame Chicken isn’t even really Chinese. Mind = blown, right? It’s actually an American-Chinese creation, inspired by traditional sweet-and-savory dishes but tweaked for that extra crispy, deep-fried goodness that we just can’t resist.
What You’ll Need:
Chicken thighs – Because they stay juicier and more flavorful than chicken breast.
Cornstarch + flour – The secret to ultra-crispy chicken.
Soy sauce, honey & garlic – The holy grail of flavor.
Sesame oil – Adds that deep, nutty aroma that makes this dish pop.
Toasted sesame seeds – The garnish that makes it feel fancy.
How to Make It:
🔥 Step 1: Crispy Chicken Time
Cut your chicken into bite-sized pieces (aka perfect sauce carriers). Toss them in a cornstarch-flour mix for maximum crunch, then fry them up until golden brown and crispy. Set them aside and try not to eat them all before the sauce is ready.
🥢 Step 2: The Sauce That Slaps
In a pan, mix soy sauce, honey, garlic, rice vinegar, and a little sesame oil. Let it simmer until it’s sticky, thick, and irresistible.
🍯 Step 3: Toss & Serve
Throw the crispy chicken into the sauce, give it a good toss, and let every piece get coated in that glossy goodness. Sprinkle on toasted sesame seeds and chopped green onions for the final I-just-made-this-at-home flex.
Final Thoughts:
Homemade Sesame Chicken is 100% worth the hype—crispy, saucy, and completely customizable. Plus, making it at home means you can double (or triple) the sauce. We don’t judge. 😏
Now go forth and impress your taste buds. And if you make this, tag me on Insta so I can hype you up.
Better-Than-Takeout Sesame Chicken
Ingredients
- Oil for frying
- 1.25 ish LBS Chicken thighs cut into bite-sized pieces
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
- 1/4 C soy sauce
- 6 tbsp honey 1/4 C + 2 tbsp
- 3 tbsp brown sugar or less if you desire
- 2 tbsp ketchup
- 2 tbsp rice vinegar
- 1 tbsp sweet mirin
- 4 clove garlic minced
For Garnish:
- 2 tsp sesame seeds
Instructions
- In a bowl, mix together all the batter ingredients until smooth and the consistency of paint—add a little water if it’s too thick.
- Toss in the chicken pieces and coat them evenly in the batter.
- Heat oil to 330-340°F and deep fry the coated chicken for 5-7 minutes until golden and fully cooked.
- Double fry (optional, but worth it!): Crank up the heat to 375°F and fry the chicken again for 30-60 seconds until extra crispy. Let it cool on a wire rack. (sometimes I skip this)
- In a separate bowl, whisk together all the sesame sauce ingredients until smooth.
- Pour the sauce into a large pan or wok and bring to a boil down for a few minutes, until slightly thickened.
- Add the fried chicken, sesame oil, and sesame seeds to the pan. Toss gently to coat everything in the sauce.
- Serve with rice and fresh veggies. Enjoy! 🍚🔥
Hi! This looks great. You mention ginger in the write up but I don’t see it in the recipe. How much do you recommend adding? Thank you!
Hi Molly! You are right, I corrected that! In my original recipe I had included ginger but I wound up removing it. I felt like it was better without it. If you prefer, you can always add some grated ginger in the same step that you add the garlic!