Published Jan 04, 2020 Updated Oct 01, 2024
Sesame Chicken Recipe
What is Sesame Chicken? It’s one of the most popular Chinese recipes found in Chinese restaurants and takeouts in the United States. Everyone loves this deep-fried and crispy chicken coated with a sweet and savory sesame sauce. Garnished with white sesame seeds, the crispy chicken and sauce pairs perfectly with a bowl of steamed rice. This is the BEST recipe you will find online! It’s easy, authentic and tastes the same, if not better than Chinese restaurants!
Sesame Chicken Sauce
The sweet and savory sesame sauce is the star of the dish. It calls for the following ingredients:
Soy sauce Rice vinegar Sugar Cornstarch Water
See the recipe card for full information on ingredients.
How To Make Sesame Chicken
It’s very easy to make the dish at home. First, prep the chicken, frying batter and the sauce. Next, coat the chicken with the batter and deep fry. The final step is to make the sauce and coat the chicken with it. This homemade recipe is very easy and fail-proof and takes less than 20 minutes to make.
Cooking Tips
For the best results that is the same as the best Chinese restaurants, please follow my cooking tips below:
For the crispiest chicken, follow my batter recipe and coat the chicken evenly. The frying batter produces crispy, light and airy chicken. Shake off the excess batter before deep frying the chicken. Use chicken breast meat for the best flavor. Do not drown the chicken with too much sesame sauce. Too much sauce will make the chicken soggy and not crispy.
What To Serve With This Recipe
This meal is best served with steamed rice or noodles. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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