Sesame Chicken Recipe

Updated on November 24th, 2024

I first discovered Sesame Chicken when I was eating at a Chinese buffet. The juicy chicken and the amazing sauce had me hooked from the first bite. I knew right then that I had to make this at home. After trying a couple different recipes, I came up with one that I enjoyed the most.

I garnished this dish with the traditional sesame seeds and sliced scallions. The scallions play a big role in adding flavor to this recipe.

Another great flavor enhancer is the marinade. The marinade is basically a fruity wine and chicken base combination. It adds great flavor to the chicken and makes it very moist coming out of the deep fryer.  

If you’re craving some amazing Chinese food or are just in the mood for something different, don’t be afraid to give this recipe a try.

Sesame Chicken Recipe

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5 from 1 review

Sesame chicken is a tangy, crispy favorite for anyone who loves Chinese buffet.

• Author: Bobby
• Prep Time: 30 minutes
• Marinade Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 90 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

Ingredients

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Marinade

• 1 teaspoon chicken base
• 1/4 teaspoon salt
• 1/2 teaspoon sesame oil
• ground white pepper to taste
• 1/4 teaspoon sugar
• 1 tablespoon raspberry wine

Chicken

• 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
• 2 eggs beaten
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• oil for frying

Sauce

• 1 teaspoon vegetable oil
• 1 teaspoon minced fresh garlic
• 1/4 cup honey
• 1/3 cup soy sauce (reduced sodium if possible)
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons sesame seeds
• 2 tablespoons sliced green onions

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Instructions

• 1. Marinate the chicken. In a bowl, mix marinade ingredients. Add chicken pieces and cover. Marinate for 30 minutes in the refrigerator.
  2. Prep batter. Place the eggs, salt, and pepper in a shallow bowl. Stir to combine. In a separate shallow bowl, mix flour and 1/2 cup cornstarch.
  3. Batter chicken. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
  4. Fry chicken. Heat 3 inches of oil in a deep pan to 350°F or 177°C. Add 7 to 8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Drain the chicken pieces on paper towels. Repeat the process with the remaining chicken.
  5. Make the sauce. While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl. Heat 1 teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3 to 4 minutes or until just thickened.
  6. Combine and serve. Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.

Notes

The sauce can be made up to two days before you plan to serve it.

Nutrition

• Serving Size:
• Calories: 617
• Sugar: 33.6 g
• Sodium: 1733.7 mg
• Fat: 18 g
• Carbohydrates: 67 g
• Protein: 45.8 g
• Cholesterol: 217.1 mg