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 Chicken Recipe

Yield: 4 Servings


  • 2 large boneless skinless chicken breasts
  • 2 tablespoons raw sesame seeds
  • 2 green onions (sliced)


  • 1 teaspoon chicken base
  • ¼ teaspoon salt
  • ½ teaspoon sesame oil
  • ground white pepper (to taste)
  • ¼ teaspoon sugar
  • 1 tablespoon raspberry wine (or any fruity flavored wine)


  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 egg (beaten)
  • ½ cup water (or as much as needed to make batter smooth)
  • 3 tablespoons cornstarch
  • salt (to taste)
  • 1 tablespoon vegetable oil


  • 3 tablespoons honey
  • 2 tablespoons sugar
  • salt (to taste)
  • 2 tablespoons ketchup
  • 1 tablespoon white distilled vinegar
  • a sprinkle of ground black pepper


  1. Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
  2.  Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
  3. Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown)
  4.  In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
  5. In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Sesame ChickenSesame Chicken

Sesame ChickenSesame Chicken

Sesame ChickenSesame Chicken


189 Responses to “Sesame Chicken Recipe”

  1. Minal — December 6, 2011 @ 10:03 am

    This recipe looks greag, I need to make something for dinner tonight; however, I don’t have the chicken base, seaseme oil .. is that okay ?

  2. Bobby — December 6, 2011 @ 1:28 pm

    Minal- that is fine, it should still come out good.

  3. Melissa — December 13, 2011 @ 2:07 am

    I love sesame chicken it’s one of my favorite so I was looking up some recipes and I came across this one it looks really good and I read all the compliments people were giving you on it so I went out to get all the ingredients and I can’t find the chicken base. So can you tell me what store I can find it in or can I just do it without the chicken base? I cannot wait to make this and thanks for the recipe!!!

  4. Bobby — December 13, 2011 @ 1:18 pm

    Melissa- search Google for, “better than bouillon chicken base” and you will see what it is. You should be able to find it at a super Wal-Mart or other grocery locations. If not, you can just leave it out.

  5. Asia — December 14, 2011 @ 10:56 pm

    This recipe was a winner for my family they are going to now expect this dish for dinner at least once every 2 months.

  6. April — January 8, 2012 @ 7:11 pm

    I made this chicken last night. I added 1/2 teaspoon soy sauce and 1/4 teaspoon seasame oil to the sauce, and it was the best sesame chicken I ever ate in my life, my 10 year old loved it. thanks for this receipe, I will be using it the rest of my life!

  7. legal mind — February 2, 2012 @ 3:08 am

    What is a chicken base?

  8. Bobby — February 2, 2012 @ 10:08 pm

    legal mind- Chicken base is a powder that is used to make chicken broth. It is yellow in color and comes in a plastic jar. You should be able to find it at most grocery stores. If you can’t find it, crushed chicken Bouillon cubes will work as well. I hope this helps and you enjoy the recipe. Thanks.

  9. mitinita — February 8, 2012 @ 1:35 am

    Tried it and loved it!

  10. KAYLA — February 29, 2012 @ 2:53 pm


  11. KAYLA — March 1, 2012 @ 12:39 pm

    Made it today. Surprised it was so DELICIOUS. thanks for the recipe!!!

  12. jennefer nary — April 24, 2012 @ 2:40 pm

    I’ve noticed a few comments about people thinking they can’t do this recipe without a deep fryer. My dad owns a chinese fast food restaurant and he deep fries all of his chicken and pork in a large wok filled with oil. He uses his deep fryer for egg rolls. LOL!

  13. Tom — May 22, 2012 @ 12:26 pm

    I made this recipe, but subbed out the chicken for scallops, cut lobster, and crab and threw in some bamboo and a few table spoons of sake’. AMAZING. (The original recipe is great, too!)

  14. Jaime — June 10, 2012 @ 7:08 pm

    I made this tonight and followed the recipe exactly other than I tripled the recipe for 6 people. It was AMAZING! Thank you so much for this recipe. My husband and children are in heaven right now!

  15. Stephanie — June 13, 2012 @ 4:02 am

    Oh my word – we cooked this tonight and our children (6,11,and 13) raved about it – thought it was better than the chinese restaurant!! So its a winner – thanks – we didn’t have the exact raspberry wine – so we used sherry – which worked out lovely! Our result was EXACTLY the same as your picture… a million thanks from Sydney, Australia.

  16. April Meyer — July 26, 2012 @ 11:29 pm

    Bobby- I was wondering on the chicken? When you say 2 large breast do you mean the double breast or just 2 large half breast? about how much would that weigh? i need to know cause I bought tenders instead? thanks so much. btw this is a amazing receipe!

  17. Bobby — July 27, 2012 @ 9:34 pm

    April Meyer- It means 2 large half breasts. I cannot guess the weight, chicken breasts can come in all different sizes. Sorry.

  18. April Meyer — August 1, 2012 @ 12:14 am

    I doubled the receipe and used 2 lbs of chicken. worked out great! thanks again, for the delish receipe, and I have shared with many, and they all love it. You have a receipe for those lo mein noodles you eat at the buffet? I attempted with some poncit noodles, but wasnt the same 🙁

  19. Bobby — August 1, 2012 @ 9:22 pm

    April Meyer – I am glad you enjoyed this recipe. I do have a recipe for Lo Mein Noodles but it is probably going to taste different than the buffet versions. You can find it here-

  20. Marlenne — September 19, 2012 @ 4:24 pm

    Simply by the picture, I knew I had to make this. And thank goodness I did. It was AMAZING!! Thank you so much for this amazing recipe. Did have to the sauce a bit since my mother didnt really like it too sweet but to me it was perfect! THANK YOU!!

  21. jacob — December 8, 2012 @ 5:21 pm

    how many does this feed?

  22. Bobby — December 8, 2012 @ 10:28 pm

    jacob – I would say if you serve this with rice, it would serve 4.

  23. Martha — December 22, 2012 @ 4:43 pm

    We’ve come back to this recipe many times…the best! Thanks!

  24. Sarah — January 10, 2013 @ 3:35 am

    Absolutely wonderful recipe… made it for dinner last night and ended up having to cook another batch because everyone wanted more… Thanks so much

  25. Jessy — April 3, 2013 @ 10:30 am

    Only recently I began to learn how to cook and I want to learn new things. I cook a lot with soy sauce and I would like to start using sesame oil. I really want to make this recipe. Thank you for this recipe.

  26. Shiya — June 8, 2013 @ 6:51 pm

    Do you have a recipe that isn’t too sweet? Mine turned out more like sweet and sour chicken. Perhaps I can use less sugar or something.

  27. Brenda — October 2, 2013 @ 11:29 am

    Just made this recipe, but, I stir fried some green peppers, red peppers, mushrooms, onions, garlic, carrots, whole almonds and pineapple chunks then added the sauce, then the chicken. GLORY! that is so good! Oh and I added a tbsp of hot chill sauce to the sauce. Magnificent! I know I went a bit over board with the stir fry but I cannot help myself, I love stir fries and I’m willing to try out new ideas anytime.Thanks for the recipe.

  28. Janet — November 19, 2013 @ 12:21 am

    Wow! Great recipe and easy instructions. Thank you for sharing! Will be making this for my family. I made this for friends and we all gobbled it up. 🙂

  29. DENA — December 14, 2013 @ 6:28 am

    Hello. What brand of wine did you use?

  30. Bobby — December 15, 2013 @ 9:02 pm

    DENA – I used a homemade wine for this recipe when I made it.

  31. jasmeen — December 18, 2013 @ 2:32 am

    hye thanks a lot… i loved it .. my family liked this dish very much.. thank you very much…superbb… bye

  32. Cammi — January 26, 2014 @ 11:59 am

    Quick question. It appears to make a very, very time amount of marinade (less than 2 Tablespoons). Is that correct? I’m getting ready to make this tonight, but that just seems like such a small amount. Thanks!

  33. Bobby — January 26, 2014 @ 9:04 pm

    Yes, that is correct.

  34. Lila — April 25, 2014 @ 11:12 am

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

  35. Bobby — April 25, 2014 @ 7:41 pm

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

  36. Alice M — June 21, 2014 @ 8:10 pm

    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.

  37. Bobby — June 22, 2014 @ 7:09 pm

    I am glad you enjoyed the recipe!

  38. Stacey — December 24, 2014 @ 3:47 pm

    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!

  39. Samantha — July 13, 2016 @ 10:19 am

    The batter was great! Light and fluffy and browned really nice without being too crunchy. I added some garlic, ginger and soy sauce in the sauce. One of the best recipes for sesame chicken. Thank you!

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