Sesame chicken is the takeout order everyone fights over: craggy golden chunks of chicken under a sticky amber glaze that clings to every surface and shatters into crunch on the first bite. The problem is that by the time delivery arrives, the coating has gone soft and the sauce has turned to syrup. Making it at home fixes both issues in under an hour.
The trick is a two-stage fry. A quick low-temperature pass cooks the chicken through and sets the batter, then a hotter second fry blisters the crust so it stays crisp even after it's tossed in sauce. The glaze itself is only five pantry ingredients, simmered just until it coats the back of a spoon, then tossed with the chicken off the heat.
Served over jasmine rice with steamed broccoli, this is a Friday-night dinner that beats the delivery app and costs a fraction of the price. The whole thing comes together in one pot and one wok, and the glaze doubles beautifully if you like your chicken extra saucy.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
Thighs stay juicy through the double fry; chicken breast works but will be drier, so pull it from the first fry 1 minute earlier. Look for thighs with even thickness so the pieces cook at the same rate.
1/2 cup (65g) cornstarch
Cornstarch gives the lightest, crispiest shell. Potato starch is a fine 1:1 swap and browns slightly faster, so watch the second fry closely.
1/4 cup (30g) all-purpose flour
Flour adds structure so the coating doesn't slide off. For a gluten-free version, use 1/4 cup white rice flour instead.
2 large eggs, beaten
Egg is the glue between chicken and starch. If you're out, 1/3 cup buttermilk or 3 tablespoons cornstarch slurry also works.
1/2 cup (120ml) low-sodium soy sauce
Low-sodium keeps the glaze from turning salty after reduction. Tamari is a seamless gluten-free substitute with a slightly deeper flavor.
1/3 cup (80ml) honey
Honey gives the signature glossy amber color. Maple syrup works but browns faster, so lower the heat slightly when simmering.
2 tablespoons rice vinegar
Rice vinegar is mild and rounds out the sweetness. Apple cider vinegar is a good stand-in, but use 1 tablespoon less since it's sharper.
3 cloves garlic, minced (about 1 tablespoon)
Fresh garlic is essential here; the jarred stuff tastes flat once cooked. Grate it on a microplane so it melts into the sauce without chunks.
1 tablespoon toasted sesame oil
Toasted, not regular, sesame oil carries the nutty aroma. Add it off the heat so the fragrance doesn't cook away.
2 tablespoons toasted sesame seeds
Toast raw seeds in a dry pan over medium heat for 2 to 3 minutes until they smell nutty and start popping. Black sesame seeds make a striking garnish.
1 tablespoon cornstarch whisked with 3 tablespoons cold water (slurry)
The slurry thickens the glaze in seconds. Mix it fresh, since it settles fast, and whisk again right before adding.
4 cups (960ml) neutral oil, such as peanut or canola, for frying
Peanut oil has a high smoke point and a subtle flavor. Canola is cheaper and neutral; either way, strain and reuse it once for another fry.
Tips & Tricks
Don't crowd the oil
Fry in three batches of about 1 pound each so the oil temperature doesn't drop below 340F (170C), which makes the coating greasy instead of crisp.
Sauce the chicken off the heat
Toss the fried chicken into the glaze with the burner off so the sugar doesn't scorch and the crust stays intact.
Dry the chicken first
Pat the pieces thoroughly with paper towels before battering, or the egg and starch will slide off in the oil.
Pro Tips
Step-by-Step Instructions
1. Prep the chicken
Pat the chicken pieces completely dry with paper towels and season lightly with salt. Set up three shallow bowls: cornstarch mixed with flour, beaten eggs, and a wire rack over a sheet pan. Keeping everything in a row makes the coating station fast.
2. Bread the pieces
Dip each piece in egg, let the excess drip off, then press into the cornstarch-flour mix until fully coated. Shake off the loose starch and rest the pieces on the rack for 10 minutes so the coating hydrates and adheres.
3. Heat the frying oil
Pour 2 inches of oil into a heavy pot and heat over medium-high to 325F (165C). Clip on a thermometer and keep the heat steady; a piece of batter dropped in should sizzle and rise within 2 seconds.
4. Fry the first batch
Fry the chicken in three batches for 3 to 4 minutes each, until pale golden and the internal temperature reads 165F (74C). Transfer to a paper-towel-lined rack. The coating will look light and soft at this stage, which is expected.
5. Fry the second pass
Raise the oil to 375F (190C) and fry each batch again for 60 to 90 seconds, until deeply golden brown and audibly crackly when stirred. Work quickly so the oil doesn't cool; drain on the rack.
6. Simmer the glaze
Pour off all but 1 tablespoon of oil and wipe the pot. Add soy sauce, honey, rice vinegar, and garlic, and simmer over medium heat for 3 to 4 minutes, until it bubbles at the edges and coats the back of a spoon.
7. Thicken and finish
Whisk the cornstarch slurry again, pour it in, and stir for 30 to 45 seconds until the glaze turns glossy and syrupy. Turn off the heat and stir in the sesame oil.
8. Toss and serve
Add the fried chicken to the warm glaze and fold gently for 30 seconds, just until every piece is coated. Pile onto rice, shower with toasted sesame seeds, and serve immediately while the crust is still crisp.
Delicious Variations
Spicy Sesame Chicken
Add 1 to 2 teaspoons of chili crisp or sambal oelek to the glaze for a slow-building heat that balances the honey.
Air Fryer Sesame Chicken
Spritz the breaded pieces with oil and air fry at 400F (200C) for 10 minutes, flipping once, then toss in the glaze for a lighter version.
Orange Sesame Chicken
Swap half the honey for orange marmalade and add the zest of one orange for a bright, citrusy take on the same method.
How to Store Chinese Takeout Sesame Chicken
Refrigerator
Store chicken and sauce together in an airtight container for up to 3 days. The crust softens, so reheat it in a hot oven rather than the microwave.
Freezer
Freeze the fried, unglazed chicken in a single layer for up to 2 months. Thaw overnight in the fridge, then re-crisp at 400F (200C) for 8 minutes before tossing in fresh glaze.
Reheating
Spread the chicken on a wire rack over a sheet pan and bake at 400F (200C) for 8 to 10 minutes, until hot and crisp at the edges. Warm extra glaze separately and toss just before serving.
Frequently Asked Questions
Q: How do I make sesame chicken crispy instead of soggy?
Fry the chicken twice, once at 325F (165C) and again at 375F (190C), and toss it in the glaze off the heat. The double fry drives out surface moisture and sets a shell that resists the sauce. Also avoid covering the finished dish, since trapped steam softens the crust in minutes.
Q: Can I make sesame chicken without deep frying?
Yes, an air fryer or a hot oven works well. Air fry breaded pieces at 400F (200C) for about 10 minutes, flipping halfway, or bake on a greased rack at 425F (220C) for 15 minutes. You'll get a lighter crunch than deep frying, but the sticky glaze still delivers the takeout flavor.
Q: What is the difference between sesame chicken and General Tso's chicken?
Sesame chicken is sweet and savory with a glossy honey-soy glaze and toasted seeds, while General Tso's is darker, tangier, and noticeably spicy with dried chilies. Both use fried chicken pieces, but the sauces are built differently. Sesame chicken is the milder, kid-friendlier option.
Q: Can I use chicken breast instead of thighs?
Yes, but reduce the first fry to 2 to 3 minutes so the lean meat doesn't dry out. Breast pieces are also firmer, so cut them slightly smaller, about 3/4 inch, for better sauce coverage. Thighs remain the juicier choice for this dish.
Q: How do I keep the sauce from getting too thick or too sweet?
Add the cornstarch slurry gradually and stop when the glaze coats a spoon, since it thickens further as it cools. If it's too sweet, whisk in an extra teaspoon of rice vinegar or a splash of soy sauce. Always taste the glaze before the chicken goes in.
If you make this Chinese takeout sesame chicken, snap a photo of that glossy glaze and tag me, and leave a comment telling me whether you went spicy or classic. Save the recipe for your next Friday night in.
Chinese Takeout Sesame Chicken
Chinese takeout sesame chicken brings sticky, sweet-savory crispiness home in 50 minutes with a glossy honey-soy glaze and toasted seeds.
🧂 Ingredients
- 2 lb (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (65g) cornstarch
- 1/4 cup (30g) all-purpose flour
- 2 large eggs, beaten
- 1/2 cup (120ml) low-sodium soy sauce
- 1/3 cup (80ml) honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- 1 tablespoon cornstarch whisked with 3 tablespoons cold water (slurry)
- 4 cups (960ml) neutral oil, such as peanut or canola, for frying
📋 Instructions
- 1Prep the chicken — Pat the chicken pieces completely dry with paper towels and season lightly with salt. Set up three shallow bowls: cornstarch mixed with flour, beaten eggs, and a wire rack over a sheet pan. Keeping everything in a row makes the coating station fast.
- 2Bread the pieces — Dip each piece in egg, let the excess drip off, then press into the cornstarch-flour mix until fully coated. Shake off the loose starch and rest the pieces on the rack for 10 minutes so the coating hydrates and adheres.
- 3Heat the frying oil — Pour 2 inches of oil into a heavy pot and heat over medium-high to 325F (165C). Clip on a thermometer and keep the heat steady; a piece of batter dropped in should sizzle and rise within 2 seconds.
- 4Fry the first batch — Fry the chicken in three batches for 3 to 4 minutes each, until pale golden and the internal temperature reads 165F (74C). Transfer to a paper-towel-lined rack. The coating will look light and soft at this stage, which is expected.
- 5Fry the second pass — Raise the oil to 375F (190C) and fry each batch again for 60 to 90 seconds, until deeply golden brown and audibly crackly when stirred. Work quickly so the oil doesn't cool; drain on the rack.
- 6Simmer the glaze — Pour off all but 1 tablespoon of oil and wipe the pot. Add soy sauce, honey, rice vinegar, and garlic, and simmer over medium heat for 3 to 4 minutes, until it bubbles at the edges and coats the back of a spoon.
- 7Thicken and finish — Whisk the cornstarch slurry again, pour it in, and stir for 30 to 45 seconds until the glaze turns glossy and syrupy. Turn off the heat and stir in the sesame oil.
- 8Toss and serve — Add the fried chicken to the warm glaze and fold gently for 30 seconds, just until every piece is coated. Pile onto rice, shower with toasted sesame seeds, and serve immediately while the crust is still crisp.