5 from 46 votes
Sesame Chicken Recipe
Sesame Chicken Recipe features crispy battered chicken thigh pieces coated in a sweet and sticky sesame sauce made from brown sugar, soy sauce, rice vinegar, and toasted sesame seeds. The batter, combining cornstarch, flour, eggs, and seltzer water, yields a crunchy texture after frying. The sauce is thickened on the stove before being tossed with the fried chicken to create a well-coated, flavorful dish. Toasted sesame seeds and sliced green onion garnish add extra flavor and texture contrast.
Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
Servings:
6
Calories:
394 kcal
Course:
Dinner
Cuisine:
Chinese
Ingredients
Sweet and Sticky Sesame Sauce
- ½ cup light brown sugar
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 4 tsp cornstarch
- ¼ cup water
- 1 tbsp sesame oil
- 1 tbsp sesame seeds toasted
- 2 garlic minced, cloves
Crispy Chicken
- 6 chicken thigh cubed into bite sized pieces (about 1 1/2 pounds, boneless, skinless
- ¼ cup cornstarch
- ½ cup all-purpose flour
- 2 egg large
- 1 cup seltzer water cold
- salt to taste
- black pepper to taste
frying
- 2 cups vegetable oil
garnish
- 2 tsp sesame seeds toasted
- 1 green onion thinly sliced
Instructions
- Place all sauce ingredients into a mixing bowl and whisk together.
- Preheat oil, in a wok or tall sided pot, to 350˚F.
- Toss cubed chicken thighs generously in salt and pepper.
- Batter: In a mixing bowl whisk together cornstarch and flour. Whisk in eggs and seltzer water until a smooth batter forms.
- Add seasoned chicken cubes to batter and stir to coat.
- In small batches remove chicken from batter, allowing excess to drip off and transfer to hot frying oil.
- Frying: Fry coated chicken for 4 to 5 minutes or until crispy and cooked through. Transfer fried chicken to a baking sheet lined with a cooling rack (or lined with paper towels) and repeat until all chicken has been fried.
- Drain oil from wok and place over medium-high heat (or place a clean, large skillet over medium-high heat). Add sauce to wok or skillet and stir together until sugar dissolves and sauce thickens, 1 to 2 minutes.
- Assemble: Add chicken to sauce and quickly toss together until all chicken is fully and evenly coated. Top with more toasted sesame seeds and sliced green onions and serve with steamed rice.
Cup of Yum
Notes
- Freeze fried chicken pieces individually before bagging to prevent sticking.
- Store sauce separately in an airtight container and freeze for convenient reheating.
- For reheating, thaw sauce completely and re-fry chicken gently, then combine in sauce until coated.
- Omit the batter and pan-fry chicken for a lighter variation; note sauce adhesion and texture will differ.
- Substitute cauliflower florets for chicken to make a vegetarian version of the dish.
Nutrition Information
Serving
1serving
Calories
394kcal
(20%)
Carbohydrates
34g
(11%)
Protein
26g
(52%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
162mg
(54%)
Sodium
677mg
(28%)
Potassium
360mg
(8%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
126IU
(3%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 394
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 162mg | 54% |
| Sodium | 677mg | 28% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.