I perfected Better Than Takeout Sesame Chicken using one surprising pantry ingredient that produces an exceptionally crisp coating and a glossy sesame sauce.

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I never thought I could pull off Better Than Takeout Sesame Chicken until I messed around in my tiny kitchen. Using boneless skinless chicken breasts or thighs and a shower of toasted sesame seeds, I got a crunch and shine that actually outshines the bagged stuff.

This is proper Crispy Asian Chicken, the kind that makes people pause mid-bite and ask what your secret is, even though there really isn’t one big secret. I tweaked a couple steps, made some dumb mistakes, and ended up with something bold and sweet and kinda addicting.

You’ll want to make this again.

Ingredients

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Ingredient Quantities

1 1/2 lb (about 700 g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces

1 large egg

1 1/2 tsp soy sauce (for marinade)

1/2 tsp kosher salt

1/4 tsp white pepper (optional)

1 cup cornstarch

1/4 cup all purpose flour

1/2 tsp baking powder

4 cups vegetable oil or peanut oil for frying

1/2 cup granulated sugar

1/4 cup ketchup

3 tbsp low sodium soy sauce (for sauce)

2 tbsp rice vinegar

2 tbsp honey or light corn syrup (corn syrup gives extra shine)

1/2 cup low sodium chicken broth or water (about 120 ml)

1 tbsp grated fresh ginger

2 to 3 cloves garlic, minced

2 tbsp cornstarch plus 3 tbsp water (for thickening slurry)

1 tsp toasted sesame oil

2 tbsp toasted sesame seeds

2 green onions, thinly sliced for garnish

Pinch crushed red pepper or a squirt sriracha (optional for heat)

How to Make this

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1. Cut 1 1/2 lb chicken into 1 inch pieces, pat dry, then toss with 1 large beaten egg, 1 1/2 tsp soy sauce, 1/2 tsp kosher salt and 1/4 tsp white pepper if you like it; let sit 10 minutes so the marinade helps the coating stick.

2. Make the dry mix: whisk 1 cup cornstarch, 1/4 cup all purpose flour and 1/2 tsp baking powder in a bowl. Dredge each piece in the mix pressing so it clings, shake off excess and set on a rack for 5 to 10 minutes to let the crust set up.

3. Heat 4 cups vegetable or peanut oil in a deep pot or heavy pan to 350 to 375 F. If you dont have a thermometer, test with a small pinch of coating: it should sizzle immediately and float. Work in small batches so you dont crowd the pan.

4. Fry the chicken in batches until just cooked and pale golden, about 4 minutes per batch depending on size. Remove to a wire rack or paper towel lined tray. For extra crispness fry a second time: when all batches are done bring oil back to 375 F and fry each batch until deep golden and crackly, about 1 to 2 minutes more. Drain briefly on a rack.

5. While chicken rests make the sauce: combine 1/2 cup granulated sugar, 1/4 cup ketchup, 3 tbsp low sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp honey or light corn syrup, and 1/2 cup low sodium chicken broth or water in a skillet or saucepan.

6. Add aroma: stir in 1 tbsp grated fresh ginger and 2 to 3 cloves minced garlic. Bring the sauce to a simmer over medium heat, taste and tweak sweetness or tang if you want it a bit sweeter or more vinegary.

7. Mix 2 tbsp cornstarch with 3 tbsp water to make a slurry, then whisk it into the simmering sauce. Cook, stirring constantly, until the sauce is glossy and thick enough to coat the back of a spoon, about 1 to 2 minutes.

8. Off the heat stir in 1 tsp toasted sesame oil and 2 tbsp toasted sesame seeds, and a pinch of crushed red pepper or a squirt of sriracha if you want heat.

9. Toss the hot fried chicken in the sauce so every piece gets coated. Serve immediately over steamed rice, sprinkle with 2 sliced green onions and extra sesame seeds. If you want the chicken extra crisp, leave sauced pieces on the rack for a minute so excess sauce drips off before plating.

Equipment Needed

1. Chef’s knife and cutting board
2. Two mixing bowls (marinade and dry mix)
3. Measuring cups and spoons plus a whisk
4. Deep pot or heavy pan for frying
5. Instant‑read or candy thermometer (or test with a pinch of coating)
6. Tongs and a slotted spoon or spider skimmer
7. Wire rack set over a rimmed baking sheet for draining/resting
8. Small saucepan or skillet for the sauce and a small bowl for the cornstarch slurry
9. Microplane or grater for ginger, a knife for garlic, and paper towels for patting/draining

Don’t forget to work in batches and keep a safe splatter distance when frying.

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes. Thighs are more forgiving and stay juicier, breasts can dry out if overcooked. Cut into even 1 inch pieces, cook till internal temp reads 165°F (74°C). If using breasts, watch the time a little closer.

Q: Do I have to deep fry it? Any alternatives? A: No, you dont have to deep fry. Deep frying at 350°F (175°C) gives the crispiest result. For less oil try air frying at 400°F (200°C) for 10-12 min, shake once, or bake on a rack at 425°F (220°C) for 20-25 min, flipping and spraying with oil. The cornstarch + flour mix helps crisp in all methods.

Q: How do I keep the chicken crispy after adding the sauce? A: Tossing chicken in sauce makes it soft fast, so do this just before serving. For extra crisp keep sauce on the side, or double fry: fry once to cook, rest 5-10 min, then fry again briefly at 375°F (190°C) to re-crisp before a quick toss. Drain on a wire rack not paper towels so it stays crunchy.

Q: Can I change the sweetness or spice level? A: Absolutely. Cut the sugar or honey in half to make it less sweet, add more rice vinegar or a splash of soy for tang. For heat add sriracha or crushed red pepper to taste. Taste the sauce while it simmers and adjust quick, it comes together fast.

Q: How should I store and reheat leftovers? A: Store chicken and sauce separately in airtight containers up to 3-4 days in the fridge. Reheat chicken in the oven at 350°F (175°C) for 8-10 min or in an air fryer 350°F for 4-6 min to restore crispness, then toss with warmed sauce. Microwaving makes it soggy, so use only if you must.

Q: Can I make this gluten free or lower sodium? A: Yes. Use tamari or a gluten free soy sauce and swap the 1/4 cup flour for rice flour or more cornstarch. The recipe already calls for low sodium soy and chicken broth, but you can use low sodium everything and taste the sauce before adding more soy.

Homemade Sesame Chicken That’s Better Than Takeout Recipe Substitutions and Variations

Chicken: swap for turkey breast, pork tenderloin, extra-firm tofu (press very well, pat dry before coating), or seitan for a vegetarian take, cook times will vary.
Egg (for marinade): use 3 tbsp aquafaba, or 1/4 cup plain yogurt or buttermilk, or 1 tbsp cornstarch mixed with 2 tbsp water to help the coating stick.
Cornstarch (for coating): potato starch, arrowroot powder, or rice flour give a similar crisp, or plain all purpose flour if you dont mind a slightly less crunchy crust.
Low sodium chicken broth (for sauce): use vegetable broth, or 1/2 cup water plus 1/2 tsp chicken bouillon, or just water with a splash of soy sauce for extra savory flavor.

Pro Tips

– Let the coating actually set before frying. Press the cornstarch mix onto each piece, then let them rest on a rack for 5 to 15 minutes so it bonds. If you skip that little wait the crust can slough off in the oil and you’ll end up with soggy sauce-coated chicken instead of crackly bites.

– Double fry and watch your temps. Fry lowish first so the meat cooks through, rest, then raise the temp and flash-fry to get deep color and crackle. Use a thermometer if you can: about 350 F for the first fry, near 375 F for the second. Don’t crowd the pan, or the oil temp will tank.

– Be careful with the sauce timing and sugar. Dissolve the sugar before you crank the heat, simmer gently, then add the cornstarch slurry little by little while whisking so it doesn’t go lumpy. Turn the heat off before stirring in sesame oil so the aroma stays bright and doesn’t burn. Taste and tweak vinegar or sweetness at the simmer stage, not after it’s thickened.

– Keep some chicken unsauced or drain briefly on a rack after tossing. Toss quickly so pieces aren’t swimming in sauce, then let excess drip off on a rack for a minute before plating if you want max crunch. If you need to reheat leftovers, a hot oven or broiler for a few minutes brings back crispness much better than a microwave.