Make crispy sesame chicken at home with this easy recipe. Coated in sweet sesame sauce, it’s better than takeout! Perfect for dinner.

What’s up, my food lovers? It’s Dimsimlim, your favorite recipe guru and the Wolf of Wok Street. I’ve got something special for you today – the ultimate Sesame Chicken recipe that’ll make your taste buds do a happy dance.

Forget the takeout; this crispy, sticky, and absolutely delicious sesame chicken is what your kitchen’s been missing. And trust me – it’s even better than the stuff you get from Panda Express.

I know you all follow me for these insider secrets, and today I’m spilling the beans on how to make this dish perfectly crispy and deliciously saucy. No more soggy chicken here, folks. Just a dish that’s crispy on the outside, juicy on the inside, and covered in a sweet sesame sauce that’ll leave you wanting more.

What is Sesame Chicken?

If you’re unfamiliar, sesame chicken is a Chinese-American favorite. It’s crispy chicken pieces coated in a sweet and savory sauce made with honey, soy sauce, garlic, and of course, those beautiful sesame seeds. It’s often served with steamed rice, and sometimes you’ll see it at places like PF Chang’s or Panda Express.

Now, you’re probably wondering – “Dimsimlim, how do I get the perfect crispy texture?” Well, that’s what I’m here for. With a few chef’s secrets, you’ll be able to make crispy sesame chicken that’s better than any takeout.

Ingredients for the Best Sesame Chicken Ever

Let’s get this party started. Here’s everything you need for crispy, juicy sesame chicken that’s going to have your whole crew begging for more.

For the Chicken

• Chicken thighs (600g), cut into bite-sized cubes: Provides juicy and tender meat with enough fat to stay moist after frying.
• Chicken powder (2 tsp): Enhances umami and boosts the savory depth of the chicken.
• Soy sauce (2 tsp): Adds a rich, salty umami flavor and helps marinate the chicken for better taste.
• Garlic, minced (2 cloves): Infuses aromatic depth and enhances the overall savoriness.

• Ginger, minced (1 tsp): Adds a warm, slightly spicy note and helps tenderize the chicken.
• White pepper (a pinch): Provides a mild heat and enhances the chicken’s flavor.
• Cooking wine (1 tbsp): Helps to remove any gamey flavors and adds complexity to the marinade.
• Sesame oil (1 tbsp): Contributes a deep, nutty aroma that enhances the dish’s signature sesame profile.

• Salt (1/4 tsp): Balances the flavors and helps season the chicken properly.
• Cornstarch (1 tbsp): Helps create a light coating for better adhesion of the batter and adds crispiness.
• Vegetable or canola oil (1 litre, for frying): Neutral oils ideal for deep-frying, providing a crisp, golden exterior.

For the Batter

• Self-raising flour (1 cup): Creates a light, airy, and crispy coating for the chicken.
• Cornflour (½ cup): Adds extra crispiness and prevents the batter from becoming too dense.
• Water (1 cup + 2 tbsp): Ensures the batter is light while maintaining the right consistency for coating the chicken.

For the Sauce

• Garlic, minced (4 cloves): Provides a fragrant, savory base that enhances the sauce’s depth.
• Soy sauce (1 tbsp): Adds a salty umami richness that balances the sweetness.
• Sesame oil (1 tbsp): Infuses a nutty, aromatic flavor essential for sesame chicken.
• Sesame seeds (3 tbsp): Gives a toasty, nutty crunch and enhances the visual appeal.

• Oyster sauce (1 tbsp): Adds a thick, glossy texture and a deep, savory-sweet umami flavor.
• Chicken powder (½ tsp): Further enhances the umami depth of the sauce.
• Brown sugar (2 tbsp): Provides a caramelized sweetness that balances the savory notes.

For Serving

• Steamed rice (1 cup) (or fried rice if you’re feeling extra): A neutral base that soaks up the flavorful sauce.
• Sesame seeds (2 tbsp): Adds crunch and reinforces the nutty sesame flavor.
• Spring onions/scallions, chopped (a handful): Provides freshness and a mild, oniony sharpness to balance the dish.

Step-by-Step Instructions for Perfect Sesame Chicken

Prepare Chicken

1. In a bowl, mix chicken thigh cubes with chicken powder, minced ginger, soy sauce, garlic, white pepper, cooking wine, sesame oil, and salt. Let it marinate for 30 minutes. Add cornstarch to coat the chicken just before frying.
2. Combine self-raising flour, cornflour, and water in a bowl. Stir until smooth and free of lumps.
3. Heat 1 litre of vegetable or canola oil in a wok over medium-high heat. Dip the marinated chicken pieces into the batter, ensuring they’re fully coated. Fry the chicken in batches for 5–7 minutes until golden and crispy. Remove and drain on paper towels.

Make Sauce

4. Clean the wok and heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and sauté until fragrant. Stir in soy sauce, sesame oil, sesame seeds, oyster sauce, chicken powder, and brown sugar. Mix well and let the sauce simmer for 1–2 minutes.
5. Add the fried chicken to the wok and toss it in the sesame sauce until each piece is evenly coated.
6. Transfer the sesame chicken to a serving plate. Garnish with extra sesame seeds if desired. Serve hot with steamed rice or noodles.

Serving Suggestions

This dish is a winner with steamed rice or fried rice, but if you want to switch it up, you can also serve it with noodles or even quinoa for a lighter option. Pair it with a side of steamed broccoli or sugar snap peas for some balance.

Chef’s Tip: If you’re serving this at a party or family dinner, make a double batch of the sauce and serve it on the side as a dip. It’s like a whole new experience! Trust me, your guests will thank you.

Final Thoughts

And there you have it, folks – the ultimate sesame chicken recipe that’s crispy, sticky, and perfectly balanced. Whether you’re making it for dinner tonight or showing off your wok skills to your friends, this dish is sure to impress. Plus, it’s a great way to beat that takeout craving without leaving the house!

If you make this recipe, be sure to tag me on social media! I love seeing your creations, and I might just feature your dish. Stay tuned for more recipes from the Wolf of Wok Street – I’ve got tons more exciting ones coming your way!

Sesame Chicken

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Print Recipe

Make crispy sesame chicken at home with this easy recipe. Coated in sweet sesame sauce, it’s better than takeout! Perfect for dinner.

Ingredients

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Chicken

• 600g chicken thigh, cut into bite-sized cubes
• 2 tsp chicken powder
• 2 tsp soy sauce
•  2 cloves garlic, minced
• 1 tsp ginger, minced
• A pinch of white pepper
• 1 tbsp cooking wine
• 1 tbsp sesame oil
• 1/4 tsp salt
• 1 tbsp cornstarch
• 1 litre vegetable or canola oil (for frying)

Batter

• 1 cup self-raising flour
• ½ cup cornflour
• 1 cup + 2 tbsp water

Sauce

• 4 Garlic cloves, minced
• 1 tbsp Soy sauce
• 1 tbsp sesame oil
• 3 tbsp sesame seeds
• 1 tbsp oyster sauce
• 1/2 tsp chicken powder
• 2 tbsp brown sugar

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Instructions

1. In a bowl, mix chicken thigh cubes with chicken powder, minced ginger, soy sauce, garlic, white pepper, cooking wine, sesame oil, and salt. Let it marinate for 30 minutes. Add cornstarch to coat the chicken just before frying.
2. Combine self-raising flour, cornflour, and water in a bowl. Stir until smooth and free of lumps.
3. Heat 1 litre of vegetable or canola oil in a wok over medium-high heat. Dip the marinated chicken pieces into the batter, ensuring they’re fully coated. Fry the chicken in batches for 5–7 minutes until golden and crispy. Remove and drain on paper towels.
4. Clean the wok and heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and sauté until fragrant. Stir in soy sauce, sesame oil, sesame seeds, oyster sauce, chicken powder, and brown sugar. Mix well and let the sauce simmer for 1–2 minutes.
5. Add the fried chicken to the wok and toss it in the sesame sauce until each piece is evenly coated.
6. Transfer the sesame chicken to a serving plate. Garnish with extra sesame seeds if desired. Serve hot with steamed rice or noodles.

• Author: Vincent Yeow Lim