Leave the takeout behind with this simple, yet delicious SESAME CHICKEN recipe. Crispy, juicy chicken pieces are coated in a sweet, sticky, delicious sauce and topped with sesame seeds to create a dish that will leave you craving for more!
The first time my wife and I decided to deep fry at home, we were a little nervous. The thought of bubbling hot oil and the potential mess was intimidating, but we couldn’t shake the craving for crispy, saucy sesame chicken. So, we took the plunge, armed with a thermometer, some tongs, and a whole lot of confidence. What we learned? Deep frying isn’t nearly as scary as it seems! With the right approach and a few safety tips, it’s totally doable—and absolutely worth it for this restaurant-quality sesame chicken.
Sesame chicken has always been one of our favorite takeout meals, but making it from scratch takes it to a whole new level. The chicken stays incredibly juicy inside while the crispy coating soaks up just the right amount of the sweet, savory, and slightly spicy sauce. The balance of crunch and sticky glaze is what makes this dish so addictive. Plus, by making it at home, we can control the ingredients, adjusting the spice level or sweetness to our preference.
The key to nailing this recipe is working efficiently and staying organized. Having all the ingredients prepped before you start frying makes the process feel effortless. The flour and cornstarch combination creates the perfect crunchy coating, and the sauce—packed with garlic, honey, soy sauce, and a little heat—ties everything together beautifully. We always finish it off with toasted sesame seeds and fresh green onions for that final touch of flavor and texture.
If you’ve never deep-fried before, let this recipe be your introduction. Just make sure to use a deep, heavy-bottomed pan, monitor your oil temperature, and don’t overcrowd the pan while frying. Once you see how easy (and rewarding) it is to make crispy sesame chicken at home, you’ll wonder why you ever waited so long to try it!
IN THIS RECIPE...
What do I need to make Sesame Chicken?
- CHICKEN BREAST – Lean and tender, perfect for frying while staying juicy inside.
- EGGS – Helps the coating stick to the chicken for a crispier finish.
- CORNSTARCH – The secret to an ultra-light, crunchy coating.
- SESAME SEEDS – Adds nuttiness and crunch to the final dish.
- GREEN ONIONS – Brings freshness and a mild bite to balance the richness.
- VEGETABLE OIL – Ideal for frying due to its high smoke point.
SEASONED FLOUR MIX
- ALL-PURPOSE FLOUR – Forms the base of the crispy coating.
- SALT & WHITE PEPPER – Enhances flavor with a subtle heat.
- GARLIC POWDER & PAPRIKA – Adds depth and a hint of smokiness.
SAUCE
- SESAME OIL – Provides rich, toasty flavor.
- RICE VINEGAR – Adds tang to balance the sweetness.
- GARLIC & SHAOXING WINE – Infuses the sauce with depth and umami.
- HONEY & BROWN SUGAR – Gives the sauce its signature sticky-sweet glaze.
- CHILI GARLIC SAUCE & SRIRACHA – Adds a kick of heat to round out the flavors.
- SWEET CHILI SAUCE & SOY SAUCE – Creates a savory-sweet foundation.
- FISH SAUCE – A little bit goes a long way in boosting umami.
Step-by-Step Instructions
1. PREPARE THE FRYING OIL
Start by heating your vegetable oil in a large wok or frying pan over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread—if it sizzles and browns in about 30 seconds, the oil is ready. Keeping the oil at the right temperature is key to crispy chicken, so if you see it drop too much or rise too high, adjust your heat accordingly.
2. MAKE THE SAUCE
While the oil is heating, whisk together all the sauce ingredients in a bowl. This step makes things move smoothly later—you don’t want to be measuring out ingredients while juggling hot oil! Once the sauce is well-mixed, set it aside.
3. SET UP THE COATING STATION
You’ll need three shallow bowls for the dredging process. In one, place the cornstarch. In another, beat the eggs. In the third, mix the flour, salt, white pepper, garlic powder, and paprika until evenly combined. Having everything set up in order makes coating the chicken quick and easy.
4. COAT THE CHICKEN
Take a piece of chicken and first coat it in the cornstarch, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s fully coated. Finally, dredge it in the seasoned flour, pressing lightly so the coating sticks. Repeat for all pieces and place them on a wire rack while you finish the rest.
5. FRY THE CHICKEN
Once your oil is hot, carefully drop in the chicken pieces in batches. Fry for about 6-8 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature and make the coating soggy. Once fried, transfer the chicken to a paper towel-lined bowl to drain excess oil.
6. MAKE THE SAUCE & COMBINE
In a clean skillet or wok, pour in the sesame sauce and bring it to a low boil over medium-high heat. Reduce the heat and let it simmer for 2-3 minutes, allowing the flavors to meld. Then, add the fried chicken, tossing it well to coat every piece in the sticky, flavorful sauce. Stir in the sesame seeds and let it simmer for another 1-2 minutes.
7. GARNISH & SERVE
Once the chicken is beautifully coated, remove it from the heat and sprinkle with chopped green onions. Serve it over a bowl of fluffy white rice and enjoy! If you like extra crunch, you can top it with more sesame seeds or even a drizzle of sriracha for an extra kick.
By following these steps, you’ll get crispy, saucy sesame chicken that rivals your favorite takeout spot—but even better, because you made it yourself!
Tips for First-Time Deep Fryers
If this is your first time deep frying, don’t stress! It’s easier than you think as long as you stay careful, patient, and confident. Here are a few key tips to make sure your sesame chicken turns out perfectly crispy without any kitchen mishaps:
- Use the Right Oil – Stick to a high-smoke-point oil like vegetable, canola, or peanut oil. Avoid olive oil, which burns too easily.
- Monitor the Temperature – Keeping the oil around 350°F is crucial. If it’s too low, the chicken will turn greasy instead of crispy. Too high, and it’ll burn before it cooks through. A thermometer is a great tool, but if you don’t have one, test with a small piece of bread—it should sizzle and turn golden in about 30 seconds.
- Don’t Crowd the Pan – Frying too many pieces at once will drop the oil temperature, making the coating soggy. Fry in small batches to keep the heat steady.
- Stay Safe with Hot Oil – Use long tongs to lower food into the oil gently. Dropping it in can cause splattering, which is the fastest way to burn yourself.
- Have a Draining Setup – Place fried chicken on a paper towel-lined plate or a wire rack to remove excess oil and keep the crust crispy.
Once you get comfortable with frying, you’ll see that it’s not as intimidating as it seems—and the results are absolutely worth it!
Related Recipes
Sesame Chicken
Equipment
- 1 Wok or large skillet
Ingredients
- 1 pound chicken breast, cut into large, bite-sized pieces
- 2 large eggs, lightly beaten
- 3 tablespoons corn starch
- 2 tablespoons sesame seeds
- 3 stalks green onions, chopped
- 4 cups vegetable oil or other frying oil
Seasoned Flour
- 10 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon white pepper black pepper works great too
- ½ teaspoon garlic powder
- 2 teaspoons paprika
Sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic, crushed or minced
- 1 tablespoon shaoxing wine (chinese cooking wine)
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
- 2 tablespoons sweet chili sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
Instructions
- Heat vegetable oil in a wok or large frying pan over medium-high heat until it reaches 350°F (see note 1 below).4 cups vegetable oil
- While the oil is heating, add all the sauce ingredients to a bowl and whisk until combined. Set aside.1 tablespoon sesame oil, 1 tablespoon rice vinegar, 3 cloves garlic, crushed or minced, 1 tablespoon shaoxing wine (chinese cooking wine), 2 tablespoons honey, 1 tablespoon chili garlic sauce, 1 tablespoon brown sugar, 1 tablespoon sriracha, 2 tablespoons sweet chili sauce, 2 tablespoons low sodium soy sauce, 2 tablespoons fish sauce
- Place the cornstarch in one shallow bowl, the lightly beaten eggs in another shallow bowl, and the flour, salt, white pepper, garlic powder, and paprika in a third shallow bowl. Be sure to mix the flour mixture until thoroughly combined.1 pound chicken breast, cut into large, bite-sized pieces, 2 large eggs, lightly beaten, 3 tablespoons corn starch, 10 tablespoons all-purpose flour, ½ teaspoon salt, ½ teaspoon white pepper, ½ teaspoon garlic powder, 2 teaspoons paprika
- First, coat the chicken in the cornstarch, shaking off any excess cornstarch. Then dip in the pieces in the beaten egg, ensuring the chicken pieces are entirely coated. Finally, dredge the chicken in the seasoned flour mixture. Place your coated pieces on a wire rack over a baking sheet.
- Once all the chicken is coated and the oil is heated to 350°F, fry for 6-8 minutes until the outside is golden brown. You may have to fry the chicken in multiple batches to avoid overcrowding. Place your fried chicken in a paper towel-lined bowl. Be sure to keep your oil at or slightly above 350°F throughout the frying process.
- Add your sauce from earlier to another large skillet or wok (or in the same pan you used to fry the chicken so long as you are sure to drain the oil! first). Bring the sauce to a low boil over medium-high heat, reduce the heat to low, and simmer for 2-3 minutes.
- Add the fried chicken back to the pan and toss with the sauce. Add the sesame seeds, stir, and let simmer for 1-2 minutes.2 tablespoons sesame seeds
- Top with the chopped green onions, serve over rice, and enjoy!
Notes
- You may find that your oil gets hotter than 350°. That is okay, as long as it does not get much hotter than 400° as the oil will cool down considerably when you add the chicken.