You’ll Never Order Takeout Again After This Sesame Chicken Recipe
Picture this: crispy, golden chicken smothered in a sticky-sweet sesame sauce that’s better than your favorite Chinese spot. No soggy delivery, no mystery ingredients—just pure, unapologetic flavor. Why pay $15 for a tiny container when you can make a mountain of it at home?
This recipe takes 30 minutes, uses pantry staples, and will ruin takeout for you forever. Ready to upgrade your dinner game? Let’s go.
Why This Recipe Slaps
This isn’t just another stir-fry.
The chicken gets double-fried for maximum crunch, and the sauce? A perfect balance of sweet, savory, and nutty. Most recipes drown the chicken in sugar, but ours lets the sesame oil and soy sauce shine.
Plus, it’s customizable—add heat, dial back the sweetness, or go heavy on the garlic. Pro tip: Make extra sauce. You’ll want to put it on everything.
Ingredients You’ll Need
- For the chicken: 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces), 1 egg white, 2 tbsp cornstarch, 2 tbsp flour, 1 tsp salt, 1/2 tsp black pepper
- For the sauce: 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp brown sugar, 2 cloves minced garlic, 1 tsp grated ginger, 1 tbsp toasted sesame seeds
- For frying: 1 cup vegetable oil (or enough to shallow-fry)
Step-by-Step Instructions
- Coat the chicken: Toss chicken pieces with egg white, cornstarch, flour, salt, and pepper.
Let it sit for 10 minutes (this is key for crispiness).
- First fry: Heat oil in a pan over medium-high. Fry chicken in batches for 2 minutes per side until lightly golden. Remove and drain on paper towels.
- Second fry: Crank the heat to high.
Fry the chicken again for 1 minute per side until deep golden. This is the crunch hack.
- Make the sauce: In a separate pan, mix soy sauce, honey, vinegar, sesame oil, sugar, garlic, and ginger. Simmer for 2 minutes until slightly thickened.
- Combine: Toss fried chicken in the sauce.
Sprinkle with sesame seeds. Serve over rice before your family steals it all.
How to Store Leftovers (If They Exist)
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet—microwaving turns it into sad, soggy chicken.
For freezing, skip the sauce, freeze the fried chicken, and sauce it after reheating.
Why This Recipe Wins at Life
It’s faster than delivery, cheaper, and you control the ingredients (no MSG guilt trips). The double-fry method guarantees crunch even after saucing, and the recipe scales easily for crowds. Bonus: You’ll look like a culinary genius with minimal effort.
Common Mistakes to Avoid
- Overcrowding the pan: Fry in batches unless you want steamed chicken nuggets.
- Ditching the second fry: This isn’t a suggestion.
It’s the law.
- Boiling the sauce: Simmer gently or it’ll turn into caramel glue.
Swaps and Tweaks
No chicken thighs? Use breast, but don’t blame us if it’s drier. Vegan?
Swap in tofu and maple syrup for honey. For extra heat, add sriracha or red pepper flakes. Out of sesame oil?
Okay, fine, use peanut oil, but the flavor won’t be the same.
FAQs
Can I bake the chicken instead of frying?
Technically yes, but you’ll miss the crunch. If you must, bake at 425°F on a wire rack for 20 minutes, flipping halfway. Spray with oil first.
Why cornstarch and flour?
Cornstarch makes it crispy, flour adds structure.
Using just one gives you a sad, uneven coating. Trust the combo.
My sauce is too thin. Help?
Simmer longer or add a slurry (1 tsp cornstarch + 1 tbsp water).
But don’t overdo it—nobody wants jelly sauce.
Can I prep this ahead?
Fry the chicken and store it unsauced for up to 24 hours. Sauce it when reheating to keep the texture intact.
Final Thoughts
This recipe is the death knell for overpriced takeout. Crispy chicken, killer sauce, and bragging rights—all in 30 minutes.
The only downside? You’ll never tolerate mediocre sesame chicken again. Sorry, not sorry.
