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Sesame Chicken Recipe

Sesame Chicken
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 and after trying a couple different recipes, I came up with one that I enjoyed the most. As you might have noticed I garnished this dish with not only the traditional sesame seeds but sliced scallions as well. I feel 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 ChickenSesame Chicken

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Sesame ChickenSesame Chicken

Sesame ChickenSesame Chicken

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Sesame Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

Scale

For the 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

For the 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

Instructions

    1. Place the eggs, salt, and pepper in a bowl. Stir to combine
    2. Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
    3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
    4. Heat 3 inches of oil in a deep pan to 350 degrees F
    5. Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken
    6. Drain the chicken on paper towels
    7. 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.
    8. Heat the 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 3-4 minutes or until just thickened.
    9. 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.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Ashley

Sunday 5th of April 2020

Is there anyway to get the original recipe that has been up for years? I've been making this for so long and this isnt the original recipe 😕

Chris

Monday 7th of August 2023

@Ashley, Did you find the original yet?

Ashley

Saturday 4th of April 2020

Hey! I've been making this for years now. I decided to make it this weekend and came back to the recipe and the chicken marinade part in the ingredients and instructions is gone? I would love to still be able to make this the original way :(

Stacey

Wednesday 24th of December 2014

I have made this dish so many times now... it has become a staple, in fact, it made me venture into many other chinese dishes from this one alone. But I gotta say.. I like quick. I made it where I only drizzle some sesame oil on the chicken as a marinade, and then leave the oil out of the batter. I fry in coconut oil and keep the sauce as is... its a few steps easier (I have no doubt the original is amazing) but so is my version so if any of the marinade steps keep you from trying this, skip it! Its still one of the best recipes I have ever come across!! Delicious!

Alice M

Saturday 21st of June 2014

I have been eyeballing this recipe for a long time. Your batter has always been my go-to for Ameri-Chinese food since I discovered it a few years ago. You just can't beat it! But, I was a little turned off by the idea of using ketchup. So this recipe has sat around and sat around on my bookmarks list until I ran out of rice vinegar and had already announced asian food night for dinner with my mother has always eyed anything takeout flavored with suspicion and resentment.

She absolutely loved this, and I did too! I prepared myself for the worst when I handed her the plate, but she gave it back clean. I'm very impressed as it is so cheap and tastes so good, and I think it has a taste profile that most people can appreciate even if they aren't a huge takeout fan.

Anyways, this is a really long winded way to say thanks for sharing this and for all the recipes on this blog. I am not the best cook, but anything I have ever made from here has always turned out great.

Bobby

Sunday 22nd of June 2014

I am glad you enjoyed the recipe!

Lila

Friday 25th of April 2014

not a wine drinker can I sub this for something else ?

Bobby

Friday 25th of April 2014

You could just try adding water or chicken broth in its place to the marinade.