Chinese Takeout Sesame Chicken – Sweet, Crispy & Better Than Takeout

Introduction

Craving that golden, sticky-sweet Chinese Takeout Sesame Chicken without the delivery wait? This homemade version hits all the right notes — crispy chicken bites tossed in a glossy sesame glaze that’s savory, sweet, and rich with umami. It’s a comfort food classic that’s surprisingly easy to make in your own kitchen.

Perfect for weeknight dinners, parties, or even meal prep, this sesame chicken brings that nostalgic takeout flavor without mystery ingredients or deep-frying. Serve it over steamed rice or with stir-fried veggies for a complete, satisfying meal.

Ingredients Overview

Here’s everything that makes sesame chicken crave-worthy — and how you can tweak it based on your pantry or preferences.

Chicken

• Boneless, skinless chicken thighs: Juicy and tender with more flavor than breast meat.
• Alternative: Chicken breast works if preferred, but take care not to overcook.

Marinade & Coating

• Soy sauce + rice vinegar: Lightly seasons the chicken for flavor from the inside out.
• Cornstarch: Coats the chicken to create a light, crispy texture when pan-fried.
• Egg white (optional): Helps the cornstarch stick and creates a more traditional takeout texture.

Sauce

• Soy sauce (low sodium): Salty, umami-rich base.
• Honey or brown sugar: For sweetness and sticky glaze.
• Garlic + ginger: Adds bold depth and aroma.
• Rice vinegar: Cuts through the sweetness with a light tang.
• Toasted sesame oil: Delivers that signature nutty flavor.
• Cornstarch slurry: Thickens the sauce until glossy.
• Sesame seeds: Toasted for garnish and texture.

Optional Add-Ins

• Chili flakes or Sriracha: If you want a touch of heat.
• Scallions: For garnish and a fresh, mild onion bite.

Step-by-Step Instructions

1. Prep the Chicken

Cut 1½ lbs boneless, skinless chicken thighs (or breasts) into 1-inch pieces.

In a bowl, mix:

• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 egg white (optional)

Add chicken, mix to coat, and marinate for 10–15 minutes.

Then toss chicken with:

• ½ cup cornstarch
• ¼ tsp salt
• ¼ tsp pepper

Coat each piece well, shaking off excess.

2. Pan-Fry Until Crispy

Heat 2–3 tbsp neutral oil (like avocado or canola) in a large skillet over medium-high heat.

Working in batches, pan-fry the chicken for 2–3 minutes per side until golden brown and crispy. Don’t overcrowd the pan.

Transfer to a paper towel–lined plate while you make the sauce.

3. Make the Sesame Sauce

In a bowl, whisk together:

• ⅓ cup low-sodium soy sauce
• ¼ cup honey or brown sugar
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger (or ¼ tsp ground)

In a clean skillet or wok, add 1 tsp oil and sauté the garlic and ginger for 30 seconds. Pour in the sauce and bring to a simmer, stirring continuously until thick and glossy (2–3 minutes).

4. Toss Chicken in Sauce

Add the crispy chicken to the sauce and toss to coat evenly.

Sprinkle with:

• 1 tbsp toasted sesame seeds
• Optional: sliced scallions or chili flakes

Serve immediately over hot jasmine rice or steamed broccoli.

Tips, Variations & Substitutions

• For a lighter version: Bake or air-fry the chicken at 400°F for 18–20 minutes instead of pan-frying.
• Make it spicy: Add 1 tsp Sriracha or a pinch of chili flakes to the sauce.
• Gluten-free: Use tamari instead of soy sauce and double-check your vinegar and starch.
• Extra crunchy: Double-coat the chicken in cornstarch and fry until deeply golden.

Other ideas:

• Add blanched broccoli, snap peas, or bell peppers to the stir-fry.
• Try it with shrimp or tofu for a different protein twist.

Serving Ideas & Occasions

Sesame chicken is best enjoyed:

• Over steamed white or brown rice
• With fried rice or lo mein noodles
• Alongside steamed dumplings or egg rolls

Perfect for:

• Fakeout takeout nights
• Family-style meals
• Meal prep (just store the sauce and chicken separately to maintain crispiness)

Drizzle extra sauce on your rice and top with fresh scallions for the full takeout experience.

Nutritional & Health Notes

This recipe skips deep-frying but still delivers that classic texture and flavor. Here’s a general estimate per serving (1 of 4):

• Calories: ~480
• Protein: 32–35g
• Carbs: 25–30g
• Fat: 20–24g
• Sugar: 10–12g
• Fiber: 1–2g

To reduce sugar, cut back on honey and use a stevia or monk fruit sweetener substitute. For lower fat, air-fry or bake the chicken instead of pan-frying.

FAQs

Q1: Can I make sesame chicken ahead of time?
A1: Yes! Store chicken and sauce separately. Reheat the chicken in an air fryer or skillet and toss with warm sauce before serving.

Q2: Can I use chicken breast instead of thighs?
A2: Definitely — just be careful not to overcook. Breast is leaner and slightly drier but works great.

Q3: What’s the best oil for frying?
A3: Use high-heat neutral oils like avocado, canola, or vegetable oil for best results.

Q4: Can I make it without cornstarch?
A4: Arrowroot starch or potato starch are good substitutes. For gluten-free and low-carb, almond flour may work but won’t be as crispy.

Q5: Is sesame chicken the same as General Tso’s?
A5: No — sesame chicken is sweeter and milder, with no heat. General Tso’s is spicier and more tangy.

Q6: How do I toast sesame seeds?
A6: Add them to a dry skillet over medium heat. Shake and toast for 2–3 minutes until golden and fragrant.

Q7: Can I freeze sesame chicken?
A7: Freeze just the cooked chicken without sauce for best texture. Reheat in the oven or air fryer, then add fresh sauce before serving.

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