Chinese Takeout Sesame Chicken

Chinese takeout sesame chicken has a special place in my weeknight dinner rotation because I used to order it constantly from my favorite local spot until one night they were closed and I had a craving that just couldn’t wait. I decided to try making it at home with what I had in the pantry and to my surprise it came out even better than takeout – crispy saucy and packed with that sweet-savory flavor I love.

Now I make it anytime I want a fast flavorful dish that tastes like I spent hours on it but really comes together in under 30 minutes. It’s become one of those recipes I whip up when guests come over because it’s always a hit and the leftovers (if there are any) are just as good the next day.

Ingredients

Here’s what I use to create that signature sesame chicken flavor and crunch!

• Boneless chicken breast – The base of the dish tender and quick to cook
• Cornstarch – Helps give the chicken a crispy coating
• All-purpose flour – Adds structure to the coating mix
• Eggs – Helps the breading stick to the chicken
• Soy sauce – Brings salty umami depth to the sauce
• Rice vinegar – Adds a subtle tang and balance
• Brown sugar – For the signature sticky sweetness
• Garlic – Enhances the sauce with bold flavor
• Sesame oil – Gives the dish its nutty aroma
• Ketchup – Adds body and a little extra sweetness
• Cornstarch slurry – Thickens the sauce to that glossy finish
• Toasted sesame seeds – A finishing touch for flavor and crunch
• Green onions – Freshness and a pop of color on top
• Vegetable oil – Used for frying the chicken

Tools You’ll Need

• Mixing bowls – For prepping the coating and sauce
• Whisk – To blend the sauce smoothly
• Deep skillet or wok – Perfect for frying and tossing everything together
• Tongs – Great for flipping and removing chicken pieces while frying
• Slotted spoon – To transfer the cooked chicken without extra oil
• Paper towels – To drain the fried chicken and keep it crispy
• Small saucepan – To cook the sauce until it thickens

Instructions

Step 1: Prep the Chicken

I start by cutting the chicken into bite-sized pieces then I set up a breading station with bowls of flour mixed with cornstarch beaten eggs and a second bowl of just dry ingredients.

Step 2: Coat the Chicken

I dip each chicken piece in the egg then toss it in the flour-cornstarch mix until fully coated. I like to press gently so the coating sticks well.

Step 3: Fry Until Golden

In a deep skillet or wok I heat vegetable oil over medium-high heat. I fry the chicken in batches so it cooks evenly and gets golden brown and crispy then I let it drain on paper towels.

Step 4: Make the Sauce

While the chicken drains I mix together soy sauce rice vinegar brown sugar ketchup garlic sesame oil and a cornstarch slurry in a small saucepan. I bring it to a simmer and stir until it thickens into a shiny glaze.

Step 5: Toss and Coat

I return the crispy chicken to a clean skillet or wok and pour the hot sesame sauce over it. I toss everything together until each piece is coated in that beautiful sticky sauce.

Step 6: Garnish and Serve

I sprinkle toasted sesame seeds and sliced green onions over the top and serve it immediately while it’s hot and crispy!

Tips

I like to double the sauce if I’m serving this with rice or noodles so there’s extra to drizzle

You can swap chicken breast for thigh if you want juicier pieces

For a spicy version I add a bit of chili paste or crushed red pepper flakes to the sauce

This dish pairs well with steamed broccoli or snow peas for a complete meal

If you want to make it healthier you can bake or air fry the chicken instead of deep frying

Ways to Serve

I usually serve it over jasmine rice to soak up that delicious sauce

It also works great with stir-fried noodles or lo mein

For a lighter twist I’ve added it over a fresh cabbage slaw for a sesame chicken salad

You can even serve it as an appetizer with toothpicks at a party!

Frequently Asked Questions

Can I make Chinese takeout sesame chicken ahead of time?

Yes! You can fry the chicken and store it in the fridge then reheat and toss in the sauce just before serving.

What’s the best cut of chicken for Chinese takeout sesame chicken?

Boneless skinless chicken breast or thigh both work great but I personally prefer breast for a lighter texture.

Can I make sesame chicken without frying?

Definitely! You can bake it at 400°F for about 20–25 minutes or use an air fryer for a crispier healthier version.

What can I use instead of rice vinegar?

Apple cider vinegar or white vinegar can be used in a pinch just reduce the amount slightly as they’re stronger.

See You in the Kitchen

I hope you give this Chinese takeout sesame chicken a try because it’s one of those recipes that delivers on both flavor and satisfaction. It’s fun to make and even more fun to eat so let me know if you make it and how it turns out!

Happy Cooking!

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