Sesame Chicken

Sesame Chicken

Although I didn’t eat a lot of it in college, I’ve definitely made it up for lost time when it comes to my consumption of Chinese food. As much as I love the ease of ordering take-out, I’ve been trying to tackle some of my favorite menu items one at a time. So far, I’ve cooked up sweet and sour chicken, cashew chicken and General Tso’s Chicken, and I’ve loved each rendition. Next on my list was sesame chicken, but I was surprised that there weren’t more recipes available when I did some researching online. I absolutely adored the General Tso’s recipe I made last year, specifically how crunchy the fried chicken was and how the overarching flavors carried through all of the recipe components. I decided to use that recipe as a template, while changing up the flavors to make a sesame version. The end result was fabulous – thick-coated, crunchy chicken tossed a sesame-flavored sauce that had just the right amount of sweetness. Another homemade take-out success!

Sesame Chicken Recipe

This recipe isn’t exactly a 30-minute meal – it takes a little bit of time and preparation, but if you have a few extra minutes, this sesame chicken is 100% worth it. I love how crunchy the chicken is and that the sauce thickens beautifully to coat the chicken. It’s not too thin, but not gloopy either; just right. Toss the chicken on a bed of white rice and top with toasted sesame seeds and chopped scallions, and you’ll be in dinner heaven. Trust me, you’ll want to hoard the leftovers (if there are any!) all to yourself.

I have a long list of take-out favorites that I can’t wait to recreate; what are some of your favorites?

Sesame Chicken Recipe

One year ago: Chewy Chocolate Chip Granola Bars

Sesame Chicken

Yield: 4 servings

Prep Time: 1 hour 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour 30 minutes

Sesame Chicken - Marinated, battered and fried, tossed in a sweet sesame sauce and served over white rice, sprinkled with sesame seeds and chopped scallions.

Ingredients:

For the Marinade:
1 cup chicken stock
½ cup water
½ cup soy sauce
¼ cup honey
¼ cup rice wine vinegar
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 tablespoon sesame oil
1½ pounds boneless, skinless chicken breast, cut into 1-inch chunks

For the Sauce:
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)

For Coating & Frying:
3 egg whites
1½ cups cornstarch
½ cup all-purpose flour
½ teaspoon baking soda

6 cups vegetable oil, for frying
Sesame seeds, to garnish
Scallions, sliced, to garnish

Directions:

1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.

2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and chile paste until fragrant (about 2 minutes). Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.

3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.

4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels.

5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees.

6. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.

7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.

8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.

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124 Responses to “Sesame Chicken”

  1. Priya on February 27, 2013 at 3:11 am

    This sounds so good! Would love to try it out – although I probably would reduce the brown sugar a bit for my husband.

    Reply

  2. teresa on February 27, 2013 at 4:03 am

    Mmmm! That looks Delicious!!!

    Reply

  3. Little Kitchie on February 27, 2013 at 6:07 am

    Oh yum! Sesame chicken is my go to dish when we order Chinese. Never made it at home! Definitely going to try this out!

    Reply

  4. courtney on February 27, 2013 at 7:10 am

    Yum! Do you deliver? haha Seriously gorgeous photos!

    Reply

  5. Ellen @ The Baking Bluenoser on February 27, 2013 at 7:20 am

    Oh yummy! This looks awesome. I’m a sucker for good chinese food. I haven’t had it in ages so I could definitely go for some sesame chicken right about now!

    Reply

  6. shelly (cookies and cups) on February 27, 2013 at 8:22 am

    Sesame Chicken is my husband’s favorite! I will totally make this one!

    Reply

  7. Deauna on February 27, 2013 at 8:33 am

    This looks great! I also want to decrease my dependence on the local Asian restaurants. I’m definitely going to try this with chicken and shrimp.

    Reply

  8. Tracey on February 27, 2013 at 8:37 am

    This looks amazing Michelle! Even though we just got Chinese take-out last night I’m totally itching to make this tonight :)

    Reply

  9. nancy K on February 27, 2013 at 8:40 am

    This recipe looks yummy for sure. I would love for you to re-create a recipe for spicy green beans. Thet is a great Chinese place near my home that makes this delicious dish. The beans have a sticky sweet sauce that is also spicy and very garlicky. I have tried to make them but they just don’t seem quite right. Any help would be appreciated!!

    Reply

    • Michelle on February 27th, 2013 at 1:12 pm

      Hi Nancy, I have never had that dish, but I’ll see what I can dig up!

      Reply

    • Laura on February 27th, 2013 at 7:45 pm

      Me toooooo!! I keep tryin but not the same!! Please try! All the recipes I try are da BOMB!!

      Reply

  10. natalie @ wee eats on February 27, 2013 at 9:54 am

    Sesame chicken is my favorite and I have yet to find a place out here (in Phoenix) that makes it the way I like! Your chicken looks like it is EXACTLY what I’m looking for. Even though I’m not a fan of deep-frying I might have to give in just once for this amazing-looking chicken! Thanks for the recipe and (as always) the gorgeous pictures!

    Reply

  11. Kristie@SimplySavvyRecipes on February 27, 2013 at 10:28 am

    Wow! This looks AMAZING! Sesame Chicken tastes great at restaurants but yours looks WAY better!!

    Reply

  12. Elaine @ Cooking to Perfection on February 27, 2013 at 10:59 am

    I love sesame chicken and always order it when I go out. But everyone knows that homemade is better than store bought or restaurant meals any day! I’m going to have to keep this recipe in mind the next time I have a sesame chicken craving!

    Reply

  13. Erin @ The Spiffy Cookie on February 27, 2013 at 11:01 am

    I used to cook so many stir fries and Chinese food in general during undergrad. They were so easy and I just dumped in whatever meats or veggies I had available with some sauce. Sesame chicken is one of my favorite Chinese dishes, I’ll have to try this! I’ve done a slow cooker version but haven’t tried making it for real.

    Reply

  14. Annie @ Annie's City Kitchen on February 27, 2013 at 11:17 am

    So impressive! There are some things that I just assume I could never replicate at home and Chinese food is totally one of those things. This looks doable though! And actually pretty dangerous since I would want it every single day.

    Reply

  15. Jess on February 27, 2013 at 11:47 am

    OMG this makes my mouth water! Pinned it! :)

    Reply

  16. Sandi on February 27, 2013 at 12:54 pm

    This looks so delicious! Chinese food is my absolute favorite cuisine! I have too many favorite Chinese dishes to choose just one. When we order Chinese takeout we order several different dishes and sample little bits of everything and then munch on leftovers for a few days. Szechuan dumplings (steamed dumplings in a spicy peanut sauce with fresh bean sprouts) is probably my favorite little bite if I had to choose one.

    Reply

  17. Nancy on February 27, 2013 at 12:58 pm

    Michelle,
    I have all the ingredients and will try this tonight. What I would like is a recipe for chicken lo mein ( like they make at Giant Eagle ) I just can’t get the sauce right. Thank you

    Reply

    • Michelle on February 27th, 2013 at 1:13 pm

      Hi Nancy, I’ve never picked that up from Giant Eagle, I’ll have to try it and see if I can recreate it!

      Reply

  18. Ashley @ Wishes and Dishes on February 27, 2013 at 1:12 pm

    I love sesame chicken – I wish I had this in front of me right now! It’s always better homemade than at a restaurant so I’ll have to try this out!

    Reply

  19. Mandy on February 27, 2013 at 1:30 pm

    This looks delicious! I love the taste of Chinese food, but the Chinese restaurants around here have a reputation for being filthy so I never order take-out. Going to have to make this ASAP. Thanks for the recipe!

    Reply

  20. Erin @ Dinners, Dishes, and Desserts on February 27, 2013 at 1:48 pm

    Sesame chicken is one Chinese dish my whole family agrees on. This looks amazing, way better than take out!

    Reply

  21. Rebekah on February 27, 2013 at 2:18 pm

    I love Sesame Chicken!! This looks absolutely divine. Thanks for sharing!

    Reply

  22. Irina on February 27, 2013 at 2:35 pm

    Looks great! My kids aren’t big fans of Chinese food, but this seems like something that will please all of us. Thanks!

    Reply

  23. Holiday Baker Man on February 27, 2013 at 2:37 pm

    Looking good!

    Reply

  24. Grace on February 27, 2013 at 4:13 pm

    Oh my gosh… This looks amazing and truly authentic! Worthy of its own place… “The Sesame Chicken House!” lol… anyways, I think some good recipes would be orange chicken, mandarin chicken, mushroom and string bean chicken, and honey chicken…. That stuff is amazing.. Do you think you can recreate any of those?

    Also, I am not sure if you have ever tried these, but they are sort of Chinese sweet dessert thingies… Have you ever tried the mango and/or coconut pudding for dim sum places? Or the sweet tofu in ginger “soup”? And also, these sweet rice cakes–they are white and airy and fluffy–that they sell at most hot deli food places in Chinese markets… Have you tried any of those? If so, would you ever consider recreating them?

    Thanks!
    I love your blog! :)
    -Grace :)
    P.S. I made your chocolate chip cookie dough brownies and they are absolutely amazing! Props to you on that! I wanted to devour the entire batch! Lol… but of course I didn’t :P
    P.P.S. Would you ever consider making healthy recipes? Like low carb/sugar/calorie/sodium recipes? Or just recipes using whole and natural ingredients? Thanks :)

    Reply

  25. Molly_Bakelette on February 27, 2013 at 6:16 pm

    I love when it is crunchy too! I would love a homemade chicken fried rice recipe!

    Reply

  26. Stacey on February 27, 2013 at 9:40 pm

    I made this dish tonight. The hubs and the son loved it! I enjoyed it as well. However, the coating step was difficult, and my sauce never thickened. I am not sure what I did wrong with the sauce. Everything still tasted good. My son insists that I make it again, and I will. But would love if it you have any insight on why the sauce did not thicken or pointers for making the coating a little bit easier to use.
    Thank you for such a wonderful recipe. It is really, really hard to please my 12-year old!

    Reply

    • Michelle on February 28th, 2013 at 7:54 pm

      Hi Stacey, Make sure that there isn’t any cornstarch left on the bottom of your bowl. I used a spatula to make sure I got every last drop of it. It takes a little bit of time, at least 5 minutes, for it to thicken up. It should be the consistency of syrup.

      Reply

      • Stacey on February 28th, 2013 at 8:10 pm

        Thank you!

        Reply

    • Letícia Batista on March 2nd, 2013 at 9:29 am

      I had no problems with the sauce. However, I agree with Stacey: it was a little hard to cover the chicken bites with the batter. But in the end everything was delicious! Thanks a lot for sharing this amazing recipe!

      Reply

  27. Erika @ The Hopeless Housewife on February 27, 2013 at 10:54 pm

    This looks so wonderful!

    Reply

  28. melissa d on February 28, 2013 at 10:24 am

    My favorite has got to be the orange chicken from panda express… this looks a lot like it. i didnt eat much chinese food in college either… that came much later for me

    Reply

  29. Heather @ Sugar Dish Me on February 28, 2013 at 6:42 pm

    Oh! Sesame chicken totally tops my list. My kids call it sticky chicken. We never order take out because there honestly aren’t any restaurants here worth ordering from (boo.) BUT! I love making take out fake outs at home. This is gorgeous! My little boys will be sooooo thrilled.

    Reply

  30. j.c on March 2, 2013 at 2:26 am

    hi, grate recipe! can I use tofu insted of chicken?

    Reply

    • Michelle on March 2nd, 2013 at 5:09 pm

      I’ve never eaten or cooked with tofu so I honestly have no idea how it would hold up to the marinating, battering and frying. If it’s something you often use in place of chicken, then you can certainly try it, I just can’t guarantee how it’ll turn out.

      Reply

      • j.c on March 5th, 2013 at 1:18 am

        so can you do some tofu recipes for us? I’m a big fan and would like to see what you gonna do with it.

        Reply

        • Michelle on March 6th, 2013 at 4:42 pm

          I don’t eat tofu, so it’s not something I plan to incorporate in any recipes in the near future, but you never know, that could always change!

          Reply

    • Sherry on March 2nd, 2013 at 11:20 pm

      Using an extra firm tofu with the water pressed out, the tofu should deep fried easily. Try this for a more authentic recipe: http://userealbutter.com/2013/01/24/sesame-tofu-recipe/

      If you like the clinging sauce, it can always be thickened with a simple cornstarch slurry.

      Reply

      • j.c on March 5th, 2013 at 1:21 am

        thank you!

        Reply

  31. Lauri on March 2, 2013 at 4:28 pm

    This sounds yummy! Since we are gluten-free at my house I am going to try it with GF flour. I make my fried chicken with it so it should work!

    Reply

  32. Sherry on March 2, 2013 at 11:12 pm

    I wish you would make a distinction between Americanized Chinese food and real Chinese food. To call this stuff “Chinese” seems almost wrong. I’m not even sure this stuff exists in other Westernized countries…

    Personally, my favorite dish to get at a Chinese restaurant is an enoki tofu hotpot. If I’m in a more carnivorous mood, I’ll get the goat with tofu skin sticks — also delicious. I just love the way they serve it over an open flame in a tiny wok. It’s so cute!

    Reply

  33. Laura on March 3, 2013 at 3:43 am

    Just made this for dinner!! Delicious!! Thanks for another great recipe.

    Reply

  34. Tracy {pale yellow} on March 3, 2013 at 6:27 pm

    Every Friday we order Chinese food for lunch and this is my go-to order. I try not to think about what I’m eating it always tastes so good. I look forward to making my own at home.

    Reply

  35. Kt on March 3, 2013 at 10:01 pm

    I never comment of recipes but lord…..you knocked it out of the park with this one!!! Better than takeout for sure!! No problem with the sauce thickening at all. WINNER WINNER CHICKEN DINNER!

    Reply

  36. M on March 4, 2013 at 11:08 am

    We made this on the weekend. It was fabulous and everyone loved it, including my super fussy in-law.

    Any chance you will put a video up of this recipe, as the coating bit was a nightmare and I wanted to check how you made it.

    Thanks again :)

    Reply

    • Marquita on March 7th, 2013 at 8:15 pm

      For the coating to make it easier, I did the egg white step as written then for the flour mixture I put it in a Ziploc bag and then just added my chicken to the bag to coat the chicken. I hope that that tip helps you out a little.

      Reply

      • Emma on June 8th, 2013 at 4:42 am

        I had trouble with the consistency of the coating, instead of using a fork I rubbed it in-between my hands and it turned out great. Not sure if that was your problem, but thought I’d see if it helps anyway :)

        Reply

  37. morri on March 7, 2013 at 5:57 am

    I don’t know what possessed me to make this on a weekday night! (there was chicken with a near best-before date and some egg whites in the fridge, but still). This is probably the best chicken main dish on the whole blog, hands down. Everybody in the family loved it and wouldn’t stop praising it, but… it just takes so much work! When I put the last batch of chicken into the hot oil, I looked around my messy kitchen and I was about ready to cry. I could definitely try this again, but on weekend, when I can rope some more people into helping me :D I don’t make Chinese often and I don’t have much experience with deep fried dishes, but I think it came out perfectly. I loved the crunch of the chicken bits and the sticky sauce coating. It goes perfectly with some raw vegetables, like rocket and lemon-garlic tomatoes.

    Reply

  38. Marquita on March 7, 2013 at 8:10 pm

    I the sesame chicken yesterday and it was so good. It was the first recipe of yours I have ever tried, I am excited about trying more.

    Reply

  39. Dalaina May on March 8, 2013 at 1:04 pm

    Made this last night and it was a huge hit! I was a little confused about 1 step. Was I supposed to re-batter it before re-frying or just re-fry it? What is the purpose of re-frying? I did it, but tasted before and after and didn’t notice a difference in it.
    Thanks for your awesome recipes. I have been making 1 or 2 new ones every week!

    Reply

    • Michelle on March 11th, 2013 at 12:31 am

      Hi Dalaina, I’m sorry if you were confused, but you aren’t supposed to fry the chicken twice. The instructions are for you to fry half of the chicken, then let the oil come back to temperature before frying the second half of the chicken. I’ll try to re-word the instructions so they are more clear.

      Reply

      • Dalaina May on March 11th, 2013 at 9:55 am

        hilarious. well, it was still awesome. Twice fried and all!

        Reply

  40. Kellie on March 12, 2013 at 12:26 pm

    Oh yum! My favorite is Hunan Chicken. I love all the veggies in it!

    Reply

  41. Amber on March 12, 2013 at 7:56 pm

    Made this tonight and it was soooo good! Just a bit of a process and messy too. Will make again!! Love your recipes!

    Reply

  42. Nikki on March 24, 2013 at 10:12 pm

    OMG this looks delicious!! I don’t think I have ever had sesame chicken before. I’m going to try it out though :) You should try and make Szechuan chicken or mongolian beff mmmh yummy!!!! Okai now i’m going to stalk your site since this is the first recipe of yours I have seen.

    Reply

  43. Noreen on March 25, 2013 at 1:11 pm

    Hi Michelle! SCRUMPTIOUS!! EVERY recipe of yours is so yummy! Question, can you suggest as to how I could make this into Sesame Orange Chicken? Thank you so much!

    Reply

    • Michelle on March 28th, 2013 at 2:28 pm

      Hi Noreen, So glad you enjoyed it! I am actually planning on making Orange Chicken, so keep an eye out!

      Reply

  44. T.R. on March 26, 2013 at 2:07 am

    FINALLY! Made this tonight and it was delish. I didn’t have any marinade left to put in the flour, etc. I used water and a little marinade from the chicken. Regardless it came out wonderful. Question: What’s the purposed of making the coating into coarse meal? Mine just clumped together. LOL but it all turned out okay. Thanks again for a great recipe. I will be making it again.

    Reply

    • Michelle on March 28th, 2013 at 2:37 pm

      The coarse meal texture is to give the chicken that crunchy texture.

      Reply

  45. Lindsay on April 25, 2013 at 1:08 pm

    This looks AMAZING. Question though… I don’t have a deep fryer. Think there’s any way to cook it in the oven, or in a heavy skillet?

    Reply

    • Michelle on April 25th, 2013 at 7:13 pm

      Hi Lindsay, I don’t have a deep fryer either; I use my large Dutch oven for all of my frying. You can use any large, heavy pot at your disposal, preferably one that is at least 5 quarts or larger.

      Reply

    • Emma on June 8th, 2013 at 4:45 am

      I used a wok, with only 2 cups of oil and it worked perfectly!

      Reply

  46. Amanda on April 27, 2013 at 3:16 pm

    Could I substitute the cornstarch for arrowroot? I’m allergic to corn but love this recipe.

    Reply

    • Michelle on April 28th, 2013 at 11:33 pm

      Hi Amanda, I think you could do that without a problem. Enjoy!

      Reply

  47. Jennifer Marshall on April 28, 2013 at 2:08 pm

    I made this last night for my Chinese take out loving boyfriend and 10 year old son-it was perfection! Mine looked just like your photos and tasted far and away better than any Chinese restaurant I’ve ever had. Although it was several steps, it was actually pretty easy. The coating was perfect-my boyfriend actually made the comment that he had never seen something that was homemade and fried where the breading didn’t fall off, and he wanted to know what the secret was. I love to cook and have loved to since I was a kid, and I get so much inspiration from this website, and I wanted to thank you for that. You cook the way I love to! It’s so nice to know we can make homemade versions of foods we’re fond of and make them even better than their restaurant counterpart.

    Reply

  48. Nat Blair on April 28, 2013 at 11:01 pm

    made this tonight- it’s absolutely delicious!

    Reply

  49. Sarah on May 13, 2013 at 8:11 pm

    Is there a substitute I can use instead of sesame oil? I know that sounds silly seeing as its sesame chicken but would veg oil work?

    Reply

    • Michelle on May 15th, 2013 at 11:39 am

      Hi Sarah, You can use vegetable oil, but obviously you lose the sesame taste.

      Reply

  50. BrittanyJoH on May 20, 2013 at 2:09 pm

    This turned out really good! My hubby loved it & said it tasted like Authentic Chinese. I used a deep-fat fryer to fry to chicken…turned out crispy, just the way I like it!…Thank you! :)

    Reply

  51. Emma on June 8, 2013 at 4:49 am

    My sauce turned out really dark! I’m sure I used all the ingredients properly, but I was wondering what could have been the problem, other than using too much soy sauce as I only had a small amount left so that couldn’t be it haha! I’ve read through the other comments and no one else seemed to have my problem, in fact people are stating it looked exactly the same :O

    Reply

    • Michelle on June 9th, 2013 at 9:10 pm

      Hi Emma, Perhaps you cooked it a little longer, which would cause it to darken?

      Reply

  52. Adam on June 10, 2013 at 10:52 am

    How much marinade goes into the coating mixture?

    Reply

    • Michelle on June 10th, 2013 at 2:09 pm

      Adam, Please see step #3 – the remaining marinade is used.

      Reply

  53. Melonie on June 24, 2013 at 7:44 pm

    My 13 year old daughter and I made this tonight for dinner! It was awesome! She loves to go out but I wanted to try at home. It was a little messy and we used veg oil rather then sesame, powdered ginger, 3 tbsp white vinager and red pepper flakes because to was a totally improptu meal and we went with what we had in the house. We loved it and would make again. I would make the sauce in a skillet next time rather then a sauce pan to save on another dish to wash. I also only used 2-1/2 cups of canola oil to fry in for less of a mess. All worked great. Thank you!

    Reply

  54. Hannah @ Not From Concentrate on June 25, 2013 at 9:46 pm

    I am so excited that I found this! I’ve been wanting to make my own sesame chicken for a while now and I’m totally trying this tomorrow!

    Reply

  55. Carli on July 21, 2013 at 5:56 pm

    My sister and I just made this, and it was amazing! It looked just like the picture. Thanks for posting!

    Reply

  56. BILLY BOB on August 5, 2013 at 6:06 pm

    It tasted TERRIBLE! This does not taste like ANY sesame chicken I ever ate. Very disappointing after all that work. I also think its cheaper to just buy it from a restaurant. Too much SOY and not sweet enough, didn’t even resemble sesame seed chicken. BOOO HISSS! Don’t waste ur time or money on this recipe

    Reply

  57. Mandi on August 7, 2013 at 12:25 pm

    I’d recommend those of you trying this recipe out to TASTE your sauce as you’re making it. I found it to be a bit too salty and not sweet enough. Next time I’d cut back on the soy and increase the brown sugar. It didn’t really remind me of restaurant style sesame chicken, but it was a great recipe to start with. Thanks!

    Reply

  58. Sharon on August 9, 2013 at 11:11 am

    Quick question, when it comes to the cornstarch , flour and others part, do I add the marinate to the starches and Mix it until it becomes coarse Cornmeal or is the marinate separate from everything ?

    Reply

    • Michelle on August 12th, 2013 at 12:54 pm

      Hi Sharon, Yes, add the marinade to the starches and mix until coarse crumbs form (the mixture will be very shaggy).

      Reply

  59. Alexis on August 28, 2013 at 11:43 am

    I made this dish for the first time recently and it was so delicious! Loved the crispiness of the chicken and the thickness of the sauce. Flavors are awesome. This is better than any sesame chicken dish at any restaurant!

    Reply

  60. Rabia S on September 23, 2013 at 12:33 pm

    AWESOME recipe. Yuummmm … :D it is better than Chinese restaurant where i had it first lolz i should share this recipe with them :) i made them with boneless fish fingers, served it with chinese fried rice. Thanks for such awesome recipe.

    Reply

  61. Heather on September 25, 2013 at 10:26 am

    Would this recipe be ok without frying? I love chinese food but wanted to skip the frying step…and also the extra calories haha :)

    Reply

    • Michelle on September 26th, 2013 at 4:40 pm

      Hi Heather, The frying gives it the characteristic taste and texture. You can skip the frying, but it won’t taste the same ;-)

      Reply

  62. Bob Widhelm on September 25, 2013 at 3:24 pm

    Did you really mean that I am to use 1-1/2 cups of Cornstarch for the coating mix ???????? That is nearly a complete can from the store. Please check this out.

    Reply

    • Michelle on September 29th, 2013 at 3:08 pm

      Yes, that is the correct measurement.

      Reply

  63. holly on October 2, 2013 at 1:10 am

    Hi! I am making this tomorrow but was wondering for frying, I have a skillet will that not work? I dont have a dutch oven, but I may be able to borrow a wok from a friend if you think its impossible to do it with a skillet! Let me know, thank you :)

    Reply

    • Michelle on October 3rd, 2013 at 2:53 pm

      Hi Holly, You can’t heat that much oil in a skillet, as this is essentially a deep fry. You could always do some shallow frying, but the texture will be quite different. The batter is not meant to hit the bottom of a pan. You need a deep pot for this, preferably one that is wide.

      Reply

  64. FightForTheBite on October 2, 2013 at 2:40 pm

    The chicken looks great! And I agree: I prefer sesame chicken to be crunchy!

    Reply

  65. amelie on October 21, 2013 at 4:32 am

    This looks awesome! What would you recommend to substitute the rice wine vinegar?

    Reply

    • Michelle on October 22nd, 2013 at 6:14 pm

      Hi Amelie, I really recommend using the rice wine vinegar if you can, it has a very mild flavor and is not overpowering. You could try salad vinegar or cider vinegar.

      Reply

  66. Cakebaby on October 27, 2013 at 8:16 pm

    Hi , love this recipe, looks delicious ! I am definitely going to try it tomorrow , i just don’t understand one thing :
    Should the chicken breasts be boiled first ( for about an hour maybe ) and then marinated (which is not very logical) ? Because i don’t think that 3 min frying in the end is enough for it to get cooked?
    thnx

    Reply

    • Michelle on October 27th, 2013 at 10:01 pm

      No, definitely do not boil the chicken! It will cook in 3 minutes, as you are cutting it into small chunks.

      Reply

  67. Wendi on October 30, 2013 at 8:55 pm

    I don’t know why, but mine turned out WAY to salty :-( I know i did make one mistake in step 3. I forgot to add some of the marinade to the corn starch flour mixture. And i didn’t have enough cornstarch. Has anyone else had this problem. Or did i miss something else. I really like sesame chicken and i want to get it right. Thanks

    Reply

    • Jennifer on February 19th, 2014 at 9:23 pm

      Hi, I thought it was salty too. Next time I will try 1/2 the soy sauce and add more chicken broth I think, to make up the liquid. I had almost enough corn starch (maybe 1/4 cup less) and so I added a little extra flour. Truthfully though, I think you could make it with less and it will be even better. (See my comment below, #75 as of now.) Hope that helps!

      Reply

  68. Sasha on December 16, 2013 at 2:48 pm

    Wow! I made this Sesame Chicken tonight and it was off the hook!
    This is the first time that the Chinese food that I have cooked has tasted REALLY authentic! I am so proud of myself. I can’t wait to try out more of your recipes! <3

    http://i39.tinypic.com/foj8qr.jpg

    Reply

  69. Lyn on December 19, 2013 at 12:40 am

    I made this tonight, I first want to say that it was very good and everyone enjoyed it. It was my first time ‘deep frying’ something! I had trouble with the coating. I wasn’t sure how much of the marinade was supposed to go into the mix because I double the recipe. So maybe the flour mixture was too saturated with marinade, but the coating just drove me crazy! I ended up just making it kind of a batter and it kind of worked. Honestly I would prefer it without any coating, just the chicken and the yummy sauce but my boyfriend loves it crunchy. This was a lot of work, but it was delicious. I would love some advice for whenever I make it in the future, which won’t be for a while :), but next time around I would like to make it better!

    Reply

    • Jennifer on February 19th, 2014 at 9:17 pm

      Not sure if this will help you or not, but I had about 1/2 cup of the marinade left to go into the coating mix so going by that and if you double, use 1 cup next time. :)

      Reply

  70. Cindy on December 31, 2013 at 5:55 am

    It was awesome and very flavorful! As with any recipe your can add more or less of any of the ingredients to suit your taste. I have made sesame chicken many times but like the fact this recipe does not use alot of sugar the sweetness is perfect.

    Reply

  71. Sam on January 1, 2014 at 8:50 pm

    I tried this last night for a New Years eve treat. OMG did my husband and I enjoy this! I love Chinese food and spend quite alot on take out but now I dont need to. I can’t wait to make the recipe again. Can’t wait to try other recipes.

    Reply

  72. Novita on January 8, 2014 at 12:12 am

    I really want to try this, but I don’t deep fry very often. Do you re-use the oil? It seems a lot to waste for just one meal.

    Reply

    • Michelle on January 8th, 2014 at 11:32 am

      Hi Novita, I do not reuse this oil (I will sometimes save the large amount of peanut oil that we use to deep-fry our Thanksgiving turkey), but you could if you wanted to.

      Reply

  73. Brandi on January 14, 2014 at 8:15 pm

    Hi!

    I apologize if this is a repeated question, but can you provide the nutritional information for this recipe? It looks DELICIOUS, but hubby and I are counting calories, so I don’t want to put us into shock. haha

    Thank you for sharing!

    Reply

    • Michelle on January 14th, 2014 at 9:36 pm

      Hi Brandi, I do not calculate nutritional information for recipes. There are so many variations in ingredients that it would be difficult to provide you with an accurate number. If you need to obtain the nutritional information, I would recommend using one of the many free online nutritional calculators that are available. You can input the exact brand and type of ingredient you are using, as well as how many servings you plan on making (which may be more or less than what is stated in the recipe).

      Reply

  74. Jennifer on February 19, 2014 at 9:09 pm

    Thanks for a good recipe I can work with! I would give this 3 stars out of 5 as is. It IS close to how some Chinese places bread their chicken, but for me it was just too much. I would cut it down to another recipe I have, and use 3/4 to 1 cup of cornstarch (no flour) and use 2 whole eggs to coat it. Like Wendi mentioned above, it was too much soy sauce for me (and I tend to like things salty!)… I would probably use 1/2 next time. I also like a sweeter sauce, so would use more brown sugar (although with less soy it might be ok). I’m wondering how to make up for the extra liquid if I didn’t use as much soy…maybe add more chicken broth? I tried this recipe because I used to go to a restaurant (In Bloomington, Indiana) that I loved their sesame chicken and I thought it might be similar. I can “see it” coming together maybe next time if I do it how I explained. Pretty sure their version was not breaded though, or perhaps but very lightly. I have NEVER found a recipe for sesame chicken since then that is sweet (not even at Chinese restaurants here in East Lansing, MI.) so I was happily surprised when I found your recipe. Thanks for sharing! I enjoy your website!! Oh, forgot to mention I didn’t have 6 cups of oil to fry in… only had 2 1/2 cups and it worked fine! Mine looked very similar to your photos. :)

    Reply

  75. foodtherapy on February 20, 2014 at 3:22 pm

    Great recipe! Coming from East Europe I have never had a proper Chinese food but this must be it. And not difficult to make either, with my 6-year-old daughter, we were even able to cut the time and it was ready in an hour! And – her first time eating chillli! She felt very proud of herself! Thank you so much, will translate that and post it with credits to you… And by the way, you have awesome recipes, I love them all.

    Reply

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  77. Sue on February 22, 2014 at 12:21 pm

    Thanks for the recipe, everyone loved it! My kids said it was much better than take out because it had more flavor and wasn’t gloppy or too sweet. I will make it again, Thank You!!

    Reply

  78. Lisa on February 25, 2014 at 4:24 pm

    AMAZINGGG! I prefer it more then take out because I know exactly what I’m eating. I totally recommend it!

    Reply

  79. Zahra on March 14, 2014 at 8:53 pm

    I made this for dinner today and it was amazing!!! Really tasted authentic, definitely better than most takeout places! I did find the coating hard aswell, as it got too messy with the cornstarch and liquid. After watching a few videos on youtube just now, i think next time i will try and put the flour mixture into the chicken marinade this time rather than coating it separately. Its less messy and also slightly easier:)
    Thanks for the recipe!! Will definitely be making it again very soon!!!

    Reply

  80. Shari barnes on May 24, 2014 at 5:40 pm

    Just made this it was really good, a little tip is the sauce doesn’t thicken up after 5 minutes mix some more cold water and about a half a teaspoon of cornstarch, thickened it up quickly. Didn’t realize the first time that cornstarch was at the bottom of bowl when I initially mixed up my ingredients. Thanks Beb!

    Reply

  81. Noor on June 6, 2014 at 6:03 am

    Hey..I really want to make this…but can u substitute the rice wine vinegar with normal synthetic vinegar?? Cuz it’s nt available here..

    Reply

    • Michelle on June 6th, 2014 at 11:40 am

      Hi Noor, I am not sure what you are referring to when you say synthetic vinegar, but I think you could substitute with another mild vinegar without issue.

      Reply

  82. Anitha on June 18, 2014 at 12:42 pm

    I made this recipe with slight changes..it was good.

    Reply

  83. Claire Fisher on June 25, 2014 at 7:37 pm

    Made this for dinner tonight. The chicken was so tender and tasty! I have to eat gluten free. It was so easy to modify! Will definitely make this again!

    Reply

  84. Ray Graves on July 20, 2014 at 10:37 am

    We loved this dish. The recipe worked perfect and could easily be tweaked for the kids and ourselves. When our kids love it, we love it. Thank You.

    Reply

  85. Lisa on July 21, 2014 at 7:05 am

    I made this dish over the weekend. It was a HUGE hit with my family. Will definitely make this again, but maybe make more marinade, maybe increase it by half, but that’s just because we like lost of sauce. Thank you SO much for this recipe. I have always been leary about making Chinese food. You have made it so simple. Thank you!

    Reply

  86. Lauren Burkhalter on September 10, 2014 at 1:35 pm

    My sister has Celia disease, I made this and converted it to gluten free for her. It was AMAZING! Thank you for a great base recipe that was easy to convert! You’ve been mentioned in my GF Sesame Chicken recipe post :)

    Reply

  87. Hannah on September 18, 2014 at 4:51 pm

    Okay this is probably obvious but do you fry the chicken in the dutch oven or a pan? It seemed like you fry it in the dutch oven but it might just be used to heat the oil. I’ve never fried anything in a dutch oven so I’m not sure

    Reply

    • Mariel on September 19th, 2014 at 9:09 am

      Hi Hannah,
      I actually fried the chicken in the Dutch oven and it turned out just fine. I love frying in my Dutch oven ;-)

      Reply

    • Michelle on September 20th, 2014 at 5:12 pm

      Hi Hannah, Yes, I fry in my Dutch (do it all the time, actually).

      Reply

  88. Mariel on September 19, 2014 at 9:08 am

    Hi there,
    I tried this recipe already and it is so good! Chinese take out – GOODBYE!
    Thanks.

    Reply

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