Sesame Chicken – Chinese Takeout Favorite

Sesame Chicken is a beloved Chinese-American dish known for its crispy chicken bites coated in a glossy, sweet-savory sesame sauce and topped with toasted sesame seeds. This dish delivers that signature sticky texture and umami-packed flavor that makes it a classic choice for weeknight dinners or takeout-style feasts at home.

While not a traditional dish in China, Sesame Chicken has deep roots in Cantonese-American cuisine, adapted for Western palates and inspired by dishes like General Tso’s and Orange Chicken. It’s especially popular in American-Chinese restaurants for its addictive sauce and golden fried chicken.

WHY THIS RECIPE IS SO POPULAR

Sesame Chicken is a takeout icon—crispy, coated in a luscious sesame glaze, and served hot over fluffy white rice. The contrast of the crunchy chicken with the sticky sweet sauce hits every flavor and texture craving. It’s quick to cook, reheats well, and brings restaurant-style flavor to your kitchen.

While Sesame Chicken isn’t native to mainland China, it evolved in American Chinese kitchens alongside dishes like Sweet and Sour Pork and Lemon Chicken. Its origin is often attributed to Chinese chefs adapting Cantonese techniques with local ingredients to please American diners who favored sweeter, deep-fried entrees. Today, it’s one of the most ordered dishes in takeout restaurants, especially popular among families and kids.

INGREDIENTS FOR CHINESE SESAME CHICKEN

Chicken: boneless skinless chicken thighs or breasts
Coating: cornstarch, flour, salt, pepper, egg
Oil: for deep or shallow frying
Sauce Base: soy sauce, rice vinegar, hoisin sauce
Sweeteners: honey, brown sugar
Aromatics: garlic, ginger
Thickener: cornstarch slurry (cornstarch + water)
Garnish: toasted sesame seeds, green onions

HOW TO MAKE SESAME CHICKEN

1. Cut and coat the chicken: Dice chicken into bite-sized pieces. Mix with beaten egg, then toss in a mixture of cornstarch and flour seasoned with salt and pepper.
2. Fry until crispy: Heat oil in a skillet or wok over medium-high heat. Fry the coated chicken in batches until golden and crispy. Drain on paper towels.
3. Make the sauce: In a small saucepan, combine soy sauce, rice vinegar, hoisin, honey, brown sugar, minced garlic, and grated ginger. Bring to a simmer.
4. Thicken the sauce: Stir in cornstarch slurry and simmer until the sauce thickens and becomes glossy.
5. Toss chicken in sauce: Add the crispy chicken to the sauce and stir to coat evenly.
6. Garnish and serve: Sprinkle with toasted sesame seeds and chopped green onions. Serve hot over steamed rice.

DIETARY INFORMATION

To make gluten-free sesame chicken, substitute soy sauce with tamari or coconut aminos and use rice flour or gluten-free all-purpose flour.
To make vegetarian sesame chicken, swap out the chicken for firm tofu or seitan and prepare the sauce as is.

Chinese Sesame Chicken

Make crispy Sesame Chicken at home with this easy Chinese-American takeout favorite! Juicy fried chicken tossed in a sticky, sweet-savory sesame sauce with toasted seeds—perfect over steamed rice.

Servings 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

30 minutes mins

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Ingredients

  

• 1 lb chicken thighs or breasts cut into 1-inch pieces
• 1 egg beaten
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 cups vegetable oil for frying

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 1 tsp cornstarch + 2 tbsp water slurry
• 1 tbsp sesame seeds toasted
• 2 green onions thinly sliced

Instructions

 

• In a bowl, toss chicken pieces with beaten egg.
• In another bowl, mix cornstarch, flour, salt, and pepper. Dredge the chicken in this mix until fully coated.
• Heat oil in a wok or skillet over medium-high. Fry chicken in batches until golden brown and crispy. Drain on paper towels.
• In a separate pan, mix soy sauce, vinegar, hoisin, honey, sugar, garlic, and ginger. Bring to a simmer.
• Stir in cornstarch slurry and cook until sauce thickens.
• Add fried chicken to the sauce and toss until well-coated.
• Top with sesame seeds and green onions. Serve immediately.

Notes

NUTRITION FACTS (Per Serving)

• Calories: 420
• Carbohydrates: 36g (13% DV)
• Protein: 25g (50% DV)
• Fat: 20g (31% DV)
• Saturated Fat: 4g (20% DV)
• Cholesterol: 110mg (37% DV)
• Sodium: 890mg (39% DV)
• Sugar: 15g
• Fiber: 1g (4% DV)
  Note: Nutrition information is estimated and may vary based on specific ingredients used.

Calories: 420kcal

Course: dinner, main dish

Cuisine: Chinese

Keyword: Chinese sesame chicken, crispy chicken bites, homemade Chinese takeout, sesame chicken stir-fry, sticky sesame chicken,, zhima

RECIPE TIPS

• Frying tips: Keep the oil at 350°F for even frying. Don’t overcrowd the pan.
• Make ahead: The sauce can be made up to 3 days ahead and stored in the fridge.
• Storage: Store leftovers in an airtight container in the fridge for 3 days. Reheat in a skillet for best texture.
• Vegetarian version: Replace chicken with tofu or cauliflower florets.
• Gluten-free option: Use tamari or coconut aminos instead of soy sauce and rice flour instead of all-purpose.

SERVING IDEAS

• Steamed jasmine or white rice
• Stir-fried vegetables (like bok choy or broccoli)
• Chinese egg rolls or spring rolls
• Hot and sour soup or egg drop soup
• A light cucumber salad with rice vinegar

Did you make this recipe?

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