Takeout Sesame Chicken

Ingredients

Ingredient notes & substitutions

Chicken thighs:

Juicier and more forgiving than breasts, especially when fried. Cut into even 1-inch pieces so they cook through at the same time.

Cornstarch coating:

The secret to that shatter-crisp shell. Egg dip first, then a heavy cornstarch dredge — the cornstarch soaks up moisture and fries into a delicate crust.

Toasted sesame oil:

A little goes a long way — deeply nutty and fragrant. Use the toasted kind for real sesame chicken flavor; plain sesame oil is too mild.

Rice vinegar:

Balances the sweetness in the sauce with clean acidity. Don't substitute with white vinegar — the flavor is much sharper.

Sesame seeds:

Toasted, not raw — they add nutty flavor and that signature sesame chicken finish. Toast them dry in a pan for 30 seconds if yours aren't pre-toasted.

Method

1. 1

   Whisk the soy sauce, brown sugar, rice vinegar, honey, sesame oil, garlic, and ginger in a bowl until the sugar dissolves. Set aside.

2. 2

   Season the chicken with salt and pepper. Toss with the beaten eggs to coat, then dredge in the cornstarch until every piece is fully coated.

   
3. 3

   Heat about 1 inch of vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C).

4. 4

   Fry the chicken in batches for 4 to 5 minutes, turning, until golden brown and crisp. Drain on a paper-towel-lined plate.

   
5. 5

   Pour off the frying oil and wipe the pan. Add the sesame sauce and bring to a simmer over medium heat.

   
6. 6

   Stir the cornstarch slurry, then whisk it in and cook for 1 to 2 minutes, until the sauce is glossy and thick.

7. 7

   Return the crispy chicken to the pan and toss to coat.

   
8. 8

   Sprinkle with toasted sesame seeds and sliced green onions, and serve immediately over rice with steamed broccoli.

   

Variations to try

• Air-fry the coated chicken at 400°F for 12 to 14 minutes for a lighter version.
• Add a spoonful of sriracha or chili-garlic sauce for a spicy kick.
• Swap chicken for cauliflower florets or shrimp.
• Toss in steamed broccoli or snap peas along with the chicken for a one-bowl meal.

Storage & make-ahead

Best fresh — the crispy coating softens as it sits. If you have leftovers, store the chicken and any extra sauce separately in the fridge for up to 2 days. Reheat the chicken in an air fryer or hot oven (400°F) for 5 to 7 minutes to re-crisp, then re-toss with sauce. Microwaving makes it soggy.

Frequently asked questions

What's the difference between sesame chicken and general Tso's?

They're cousins — same crispy coating, similar sweet-savory sauce. Sesame chicken leans sweeter and nuttier with sesame oil and seeds; General Tso's leans spicier with dried chilies and a tangier soy-vinegar base.

Can I bake or air-fry the chicken?

Air fryer at 400°F for 12 to 14 minutes gives a great crisp. Baking at 425°F on a rack works too but won't be quite as shatter-crisp as frying.

Why did my coating fall off?

Usually because the chicken was too wet before dredging, or the coating didn't hit hot enough oil. Pat the chicken dry, use two hands (one wet for egg, one dry for cornstarch), and make sure the oil is at 350°F before adding chicken.

How long does the sauce keep?

The sauce alone keeps in the fridge for a week — great for stir-fries or other proteins. Once tossed with the chicken, best eaten same day.