Crispy, sticky, sweet, and savory—classic sesame chicken hits every flavor note that makes Chinese food a comfort staple across countless tables.
Many recipes try to mimic that takeout flavor, but few capture the balance of crunch, juiciness, and that glistening sesame glaze quite like this version.
This sesame chicken recipe combines smart techniques with accessible ingredients, making it perfect for those looking to upgrade their home-cooked Chinese food game without needing a restaurant-grade kitchen.
What Makes This Sesame Chicken Stand Out
The key to this recipe’s success lies in its layering of flavor and technique. The marinade deeply seasons each bite of chicken before it ever hits the batter, locking in moisture and infusing rich umami.
Using Shaoxing wine, toasted sesame oil, and a pinch of white pepper gives the chicken a uniquely aromatic base.
Rather than relying solely on one fry, the method calls for a double-fry approach. This ensures the exterior gets incredibly crisp without drying out the meat inside.
It’s a technique used in many Chinese recipes to ensure that golden, shatter-crunch finish that holds up even after being tossed in sauce.
Then comes the glaze—thick, sticky, and clinging to every crispy crevice. It’s made from a combination of oyster sauce, rice wine, honey, and soy sauce, creating a balance of sweet, salty, and umami that’s irresistible.
A dash of vinegar cuts through the richness, keeping the flavors bright, while toasted sesame oil and seeds give it a nutty, fragrant finish.
Tips to Make It Even Better
For the best results, use boneless, skinless chicken thighs rather than breasts. Thigh meat stays juicier and has more natural flavor, which shines through even under a thick glaze.
If chicken breast is the only option, be careful not to overcook it during the fry.
A deep fry thermometer is essential to maintain the oil at the right temperature. If the oil drops too low, the chicken will absorb excess oil and turn soggy.
Keeping it close to 335°F ensures that the golden crust develops evenly.
Make sure to let the chicken rest between the first and second fry. This step helps set the crust and prevents it from falling apart in the second round. It’s a small detail that pays off in maximum crunch.
Smart Substitutions & Add-Ons
This recipe is flexible enough to accommodate dietary preferences and pantry limitations. For a gluten-free version, swap the all-purpose flour and soy sauce with gluten-free alternatives.
Cornstarch is naturally gluten-free, so it can stay as-is. Oyster sauce alternatives made from mushrooms work well for a vegetarian spin—though you’d also need to swap the chicken for tofu or cauliflower.
Want to make it more family-friendly? Dial back the white pepper or skip it entirely to reduce heat. For a low-sugar alternative, reduce the honey and sugar slightly, though doing so will affect the thickness and glossiness of the sauce.
Some cooks enjoy tossing in steamed broccoli or bell peppers right at the end for added color and texture. While not traditional, it’s a great way to round out the dish and get more vegetables into the meal without needing a separate side.
How to Serve & Store Leftovers
Serve this sesame chicken hot, right after it’s glazed, to maintain its best texture. It pairs naturally with steamed jasmine rice, but fried rice, lo mein, or even stir-fried vegetables make excellent companions.
If leftovers remain, store them in an airtight container. While the crispiness will soften over time, a quick reheat in a skillet can restore some texture. It’s still incredibly flavorful and makes for a delicious lunch the next day.
Classic sesame chicken is the kind of Chinese food recipe that earns repeat status… not just for how it tastes, but for how it feels to bring that beloved takeout experience home.
Easy Classic Sesame Chicken Recipe
Equipment
- Deep-fry thermometer
- Wire cooling rack or paper towels
- Medium and large mixing bowls
- Small deep pot for frying
- Wok or large skillet
Ingredients
For the Marinade
- 1 pound boneless, skinless chicken thighs or breast cut into 1-inch pieces
- 1 teaspoon Shaoxing wine
- ½ teaspoon fine sea salt
- ½ teaspoon toasted sesame oil
- ¼ teaspoon white pepper powder
- ¼ teaspoon MSG optional
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
For the Batter
- 6 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 6 tablespoons water
- 1 tablespoon neutral oil
- ½ teaspoon baking soda
For the Sauce and Cornstarch Slurry
- ¾ cup low-sodium chicken stock or heated water
- 3 tablespoons sugar
- 1½ tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon clear rice wine or Shaoxing wine
- 1 tablespoon light soy sauce
- 1½ teaspoons rice vinegar
- 1½ teaspoons toasted sesame oil
- 1/8 teaspoon white pepper powder
- 2 teaspoons cornstarch
- 1 tablespoon water
For Frying and Serving
- Neutral oil for frying
- 1 garlic clove minced
- 1 teaspoon toasted sesame seeds
Instructions
- Marinate the Chicken: In a bowl, toss the chicken pieces with Shaoxing wine, salt, sesame oil, white pepper, MSG if using, garlic powder, and onion powder. Let the chicken soak in the marinade for about 30 minutes.
- Prepare the Batter: Combine cornstarch, flour, water, neutral oil, and baking soda in a large bowl. Stir until smooth, then coat the marinated chicken evenly with the batter.
- Mix the Sauce and Slurry: In a bowl, mix the chicken stock (or warm water), sugar, oyster sauce, honey, rice wine, soy sauce, vinegar, sesame oil, and white pepper. In a separate small bowl, stir together the cornstarch and water until smooth to create a slurry.
- First Fry: Heat a small deep pot with neutral oil to 335°F. Fry the chicken in 3 batches, cooking each for 5–6 minutes while flipping to ensure even browning. Once golden, transfer to a wire rack or paper towel-lined plate and let rest for 10 minutes.
- Second Fry: Reheat the oil to 335°F and fry the chicken a second time in batches for 3–4 minutes until crisp. Drain well.
- Make the Sauce and Combine: In a wok or skillet over medium heat, pour in 2 teaspoons of the frying oil and sauté the garlic for a few seconds. Pour in the sauce mixture and bring it to a simmer. Stir the slurry and slowly add it to the sauce while stirring until it thickens slightly, about 10–20 seconds.
- Toss and Serve: Remove the wok from heat and add the fried chicken, tossing until each piece is fully coated. Sprinkle with sesame seeds and serve immediately.
Notes
- Double-frying ensures an ultra-crispy texture that holds up to the sauce.
- For a less sweet version, slightly reduce the sugar or honey in the sauce.
- Works great with chicken breast or thighs based on your preference.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.