Chinese Takeout Sesame Chicken with Crispy Bites and Sweet Garlic Sauce

---

Introduction

Chinese takeout sesame chicken is a cult classic for a reason — crispy fried chicken pieces coated in a thick, glossy, sweet-savory sauce with just a whisper of sesame. It’s crunchy, sticky, bold, and deeply satisfying. Recreating that iconic takeout flavor at home is easier than you might think — and dare we say, even better than the carton.

This sesame chicken recipe nails the texture and flavor: crispy golden chicken nuggets, a sweet garlic-soy glaze with a rich umami backbone, and the unmistakable nutty aroma of toasted sesame oil and seeds. Unlike restaurant versions that can sometimes taste too sweet or greasy, this homemade version strikes the perfect balance and lets you control the ingredients.

It’s a crowd-pleaser that’s easy to prep in under an hour, making it perfect for weeknight dinners, weekend cravings, or even special gatherings. Serve it over steamed rice, with stir-fried veggies, or tucked into lettuce wraps for a fun twist. Once you taste it, this sesame chicken won’t just be a takeout backup — it’ll be a new favorite.

---

Ingredients Overview

Each component in sesame chicken serves a purpose, from the crunch of the coating to the deeply flavorful sauce.

Boneless Chicken Thighs or Breasts
Thighs are preferred for their juiciness and tenderness, but chicken breasts work well, too. Cut into 1-inch chunks for even cooking and perfect bite-size portions.

Egg and Cornstarch Batter
Cornstarch is the secret to that signature light, crispy coating. Combined with egg and a touch of soy sauce, it helps the chicken fry up golden and crunchy.

Oil for Frying
Use a neutral, high-heat oil like vegetable, canola, or peanut oil for shallow or deep frying. You’ll want enough to submerge or at least generously coat the chicken.

Garlic and Ginger
Minced garlic and ginger add sharpness and depth to the sauce, balancing the sweetness.

Soy Sauce and Rice Vinegar
Soy sauce provides salt and umami, while rice vinegar adds a subtle tang that prevents the sauce from becoming cloying.

Brown Sugar and Honey
A combination of brown sugar and honey gives the sauce its sticky-sweet profile and deep caramel notes.

Sesame Oil
Toasted sesame oil is added at the end of cooking for maximum nutty flavor. A little goes a long way.

Cornstarch Slurry
Thickens the sauce to that glossy, clingy texture you love in restaurant-style sesame chicken.

Sesame Seeds
Lightly toasted sesame seeds give crunch and bring the sesame flavor home.

Optional Garnishes and Add-Ins:

• Scallions for brightness
• Red pepper flakes for heat
• Broccoli or bell peppers for veggie variety

Substitutions:

• Tamari or coconut aminos for gluten-free
• Maple syrup instead of honey
• Arrowroot in place of cornstarch

These ingredients work together to deliver an authentic, unforgettable flavor and texture.

---

Step-by-Step Instructions

Step 1: Prep the Chicken
Cut 1 ½ pounds of boneless chicken thighs or breasts into 1-inch chunks. Season lightly with salt and pepper.

Step 2: Make the Batter
In a bowl, whisk:

• 2 large eggs
• ½ cup cornstarch
• 1 tablespoon soy sauce

Add the chicken pieces and toss to coat thoroughly. Let sit while you heat the oil.

Step 3: Fry the Chicken
Heat 1½–2 inches of oil in a heavy-bottomed skillet or wok to 350°F. Fry chicken in batches for 4–5 minutes until golden and cooked through. Remove to a wire rack or paper towel-lined plate.

Step 4: Make the Sauce
In a clean skillet or wok, heat 1 tablespoon oil. Add:

• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Sauté for 30 seconds until fragrant.

Add to the pan:

• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons brown sugar
• 2 tablespoons honey
• ½ cup water

Bring to a gentle boil.

Step 5: Thicken the Sauce
In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the sauce and simmer for 2–3 minutes until thick and glossy.

Step 6: Finish the Dish
Stir in 1 teaspoon toasted sesame oil. Add the fried chicken to the pan and toss to coat in the sauce.

Step 7: Garnish and Serve
Sprinkle with sesame seeds and chopped green onions. Serve immediately over rice or with stir-fried vegetables.

Common Mistakes to Avoid:

• Overcrowding the pan when frying — this drops the oil temp and leads to soggy chicken
• Using raw sesame oil too early — add it last to preserve flavor
• Not letting the sauce thicken — the cornstarch needs simmer time
• Using low-heat oil — it won’t crisp the chicken properly

---

Tips, Variations & Substitutions

Helpful Tips:

• Use a thermometer to keep oil around 350°F
• Fry in small batches for even browning
• For extra crispy chicken, double-fry each batch
• Drain chicken on a wire rack to prevent sogginess

Flavor Variations:

• Spicy Sesame Chicken: Add 1 teaspoon chili paste or red pepper flakes
• Orange-Sesame Twist: Add 2 tablespoons orange juice and zest to the sauce
• Sticky Garlic Sesame: Increase garlic to 4 cloves and add extra honey
• Vegetable Version: Toss crispy tofu or cauliflower in place of chicken

Substitutions:

• Soy sauce → tamari or coconut aminos
• Cornstarch → arrowroot or potato starch
• Chicken → tofu, shrimp, or seitan
• Honey → agave or maple syrup

This dish is endlessly adaptable without losing its bold, nostalgic flavor.

---

Serving Ideas & Occasions

Sesame chicken is versatile and satisfying — a dish that works for casual dinners or dinner parties alike.

What to Serve It With:

• Steamed white or jasmine rice
• Fried rice or lo mein noodles
• Stir-fried broccoli or snow peas
• Cucumber salad or Asian slaw
• Egg rolls or dumplings

Perfect For:

• Takeout-style dinner nights
• Weekend comfort food
• Feeding a crowd
• Impressing guests with a homemade twist

It brings all the flavor of your favorite restaurant without leaving home.

---

Nutritional & Health Notes

While sesame chicken is definitely indulgent, making it at home allows you to control the ingredients, lower the sugar if needed, and skip the deep-fryer if preferred.

Approximate nutrition per serving (based on 4 servings):

• Calories: ~450
• Protein: ~30g
• Carbs: ~28g
• Fat: ~24g

To make it lighter:

• Use chicken breast instead of thigh
• Pan-fry or bake instead of deep-frying
• Reduce sugar and use low-sodium soy sauce
• Skip or cut back on the cornstarch for a thinner coating

A few tweaks go a long way toward creating a dish that’s both flavorful and balanced.

---

FAQs

1. Can I make sesame chicken without frying?
Yes! Bake chicken pieces at 425°F for 20–25 minutes or air fry at 400°F for 10–12 minutes. Toss in sauce afterward.

2. What’s the best type of chicken to use?
Boneless, skinless chicken thighs give the juiciest result, but chicken breast works well too. Just avoid overcooking to keep it tender.

3. Can I make the sauce in advance?
Absolutely. The sauce can be made and stored in the fridge for up to 4 days. Reheat gently before tossing with fresh chicken.

4. How do I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce and ensure cornstarch and other condiments are certified gluten-free.

5. Is this recipe very sweet?
It’s sweet, but balanced. You can reduce the sugar and honey by 1–2 tablespoons if you prefer a less sweet sauce.

6. Can I meal prep sesame chicken?
It’s best served fresh for maximum crispiness, but leftovers store well in the fridge. Reheat in a skillet for best texture.

7. What kind of oil should I fry with?
Use a neutral, high-heat oil like canola, vegetable, or peanut oil. Avoid olive oil, which can smoke at high temperatures.

Print