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+ servings

Sesame Chicken

Sesame Chicken - Marinated, battered and fried, tossed in a sweet sesame sauce and served over white rice, sprinkled with sesame seeds and chopped scallions.
Course Main Course
Cuisine American, Asian
Prep 45 minutes
Cook 15 minutes
Marinading time 30 minutes
Total 1 hour 30 minutes
Servings 4 servings
Calories 842 kcal
Author Michelle


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
  • pounds boneless skinless chicken breast, cut into 1-inch chunks 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
  • 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


  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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Sesame Chicken
Amount Per Serving
Calories 842 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 18g113%
Cholesterol 110mg37%
Sodium 1825mg79%
Potassium 830mg24%
Carbohydrates 90g30%
Fiber 1g4%
Sugar 27g30%
Protein 45g90%
Vitamin A 50IU1%
Vitamin C 2.5mg3%
Calcium 25mg3%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.