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Easy Classic Sesame Chicken Recipe

This classic sesame chicken recipe brings bold, takeout-style flavor to your kitchen with crisp double-fried chicken and a rich, glossy sauce. If you're looking for a satisfying Chinese food recipe, this one delivers a perfect balance of sweetness, tang, and umami in every bite.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine Chinese
Servings 4

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.
Keyword better than takeout sesame chicken, Chinese food recipes, Chinese sesame chicken recipe, crispy sesame chicken, easy sesame chicken recipe, family-style chicken dinner, fried chicken bites in sauce, homemade sesame chicken, sweet sesame sauce
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