Sesame Chicken

Total Time:
1 hr
25 min
35 min

4 to 6 servings

  • 3 boneless chicken breasts (about 1 1/2 pounds total)
  • For the marinade/batter:
  • 6 tablespoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon kosher salt
  • 4 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 teaspoon baking powder
  • For the sauce:
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon ginger, minced
  • 1 clove garlic, minced
  • 1 teaspoon chili paste (recommended: Sambal Oelek)
  • 2 cups low-sodium chicken broth
  • 1/4 cup cornstarch
  • 2 tablespoons sherry vinegar
  • 1/2 cup sugar
  • 2 tablespoons soy sauce
  • Peanut oil, for deep-frying
  • Salt
  • 3 tablespoons toasted sesame seeds, for garnish
  • 2 to 3 tablespoons finely chopped scallions, for garnish
  • 5 to 6 cilantro sprigs, for garnish

Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

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4.3 74
Excellent. Followed recipe as written. Chicken crispy and golden. Sauce wonderful. Placed chicken over steamed broccoli, then poured sauce over. AWESOME!! item not reviewed by moderator and published
This was very good and easy to make. Much better than the corner store takeout! I've made this now a few times for the family and its a thumbs up all around. If your going to rate the man's recipe at least follow the directions correctly! The sauce calls for 1/4 cup cornstarch not 1/3. I do agree with a few other raters when they say the marinade is a little salty and turns out a little runny. Just leave the kosher salt out of the marinade and make sure you use "heaping" tablespoons of flower. Or, just add an extra tablespoon of flower if your like me and measure everything to the letter. :) And, if you like things to have a little kick add a little more Sambal Oelek Chili Paste to the sauce. Umm, Good! Semper Fi item not reviewed by moderator and published
Why on Earth would you tell me to put 1/3 cup of cornstarch??? It turned my sauce into JELLO from the thickness! It wasted my chicken broth, and I had to toss it out, making it a total waste of time and a trip to the super market. Too salty even when i ran out of soy sauce midway through the recipe, and it was still too salty. Also, why does he call for cornstarch in the marinade? it made the chicken also have little jello-like consistancy in it. I personally didnt like this recipe. Maybe with some modifications, it would turn out good. item not reviewed by moderator and published
Love the recipe as is (though I do make it with broccoli instead of green beans), and I've made it a number of times. Last night I wanted to make some stir-fry vegetables to put over leftover rice, so I used this sauce recipe rather than my usual, and WOW! Tyler's sauce is a fabulous way to dress up a few stir-fried veggies! item not reviewed by moderator and published
You know dinner was good when your whole family, who never agrees on anything, asks for you to make it again tomorrow. For those of you who say it is so salty you couldn't eat it - use KOSHER salt as the recipe calls for not table salt. Huge difference in saltiness between the two, and a common newbie cook mistake thinking you can use table salt it the same quantity. item not reviewed by moderator and published
Is it just me? I don't think the sauce tastes very good at all... I have always loved the sesame chicken served in the food court at the mall. This doesn't taste like the sesame chicken that I love. It is not sweet enough and its taste doesn't have enough depth to it. Maybe add some honey or ketchup? I don't know what it is that it's missing, but I'm giving it a two star. It tastes more like home-cooked food than restaurant food. item not reviewed by moderator and published
WE LOVED IT!!I had no trouble with this browning to fast. I cooked it on my stove with no thermometer, just got the fat hot, and turned it to med. heat. It took 5 min. just like the recipe said. The sauce was delishish! I didn't have the vinegar listed in the recipe so I used cidar vinegar, and put a tablespoon of cocktail sherry in the sauce. Wouldn't change a thing! item not reviewed by moderator and published
My whole family enjoyed this very much. I'm glad I watched the video, because the marinade was much thinner than the video showed. I just added more flour until it seemed to match what I had seen. I do think the sauce could use some salt and a bit more chili sauce. I found it to be a little flat unless I was eating a piece of the chicken. The coating on the chicken had plenty of salt. I did add broccoli and the sauce needed something more with the broccoli. However, my family loved it and I will continue to make it. item not reviewed by moderator and published
My chicken was super crispy but be sure to cut the chicken into small chunks as they brown very quickly..i cooked in fryer until brown and then put into oven at 300* between batches..this helped finish cooking. the sauce is very sweet but is definitely missing something??? don't know what..but that being said, the family devoured the entire portion. paired it with rachel ray's no pain lo mein. a nice mix..added broccoli to the lo mein so we had the meat, veggie and carbs covered. item not reviewed by moderator and published
Very tasty. To get the chicken extra crispy, I use the same technique that I use for homemade french fries or crispy asian chicken wings ... I double fry, with only a few minutes between the first and second fry. In addition, I hold off on adding the sauce until just before I serve it. Cutting the chicken into slightly larger chunks also helps to retain moistness through the second fry. item not reviewed by moderator and published
ma' says 1/4 cup cornstarch... item not reviewed by moderator and published

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Sesame Chicken

Recipe courtesy of Melissa d'Arabian