Sesame Chicken - Better Than Takeout! (VIDEO) - CJ Eats Recipes (2024)

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Table of Contents

• Watch the Sesame Chicken Recipe Video Below!
• Ingredients for Sesame Chicken Chicken
• Sesame Chicken: Recipe Instructions
• Expert Tips for the BEST Sesame Chicken That Rivals Takeout!
• Cooking With a Wok (Alternatives)
• Sesame Chicken Recipe

Ingredients for Sesame Chicken Chicken

Making Sesame Chicken at home is simpler than you would think – the list of ingredients required may look long but most of the items are ones you already have in your pantry.

Chicken

• 1lbchicken breast– I like to use 1″ pieces of chicken breast for Sesame Chicken. You want to cut them into similar sized pieces so the chicken can cook evenly.
  • You can substitute with chicken thigh if you prefer.
• 1tspkosher salt
• 1/2tspwhite pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• 2tbspsoy sauce – You will need “light” (not “low sodium”) or “all-purpose” soy sauce. Do NOT use dark soy sauce, as it is too intense for a fried rice recipe.
• 1tbspShaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
• 4clovesgarlic– grated
• 1/2tbspginger– grated
• 1tspsesame oil

Seasoned Dredge

• 1cupflour + 1 cup cornstarch – Combining flour and cornstarch is how you get an addictively crispy and delicious batter. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)
• 1/2tbspkosher salt
• 1/2tbspwhite pepper
• 1/2tbspbaking powder – Baking Powder is one of my favorite tricks in frying foods that still taste light and airy. The baking powder reacts with the oil and creates tiny air bubbles, which helps the outer layer get crispy while keeping it light and airy.

Sauce

• 1/4cuplight soy sauce
• 2tbspketchup
• 1/2cupchicken stock
• 2tbspbrown sugar
• 2tbsphoney
• 1tbspsesame oil

Other Ingredients

• 4clovesgarlic
• 1tbspginger
• 2tbspvinegar
• 1tbspsesame seeds
• 1tbspsesame oil
• neutral oil– My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. The flavor profile does not work with the flavors of Chinese cooking.

Cornstarch Slurry

• 1tbspcornstarch + 1/4 cup water – Cornstarch slurry is used in a lot of Asian cooking to thicken sauces and soups. A slurry means a mixture of liquid (usually water) and a thickening agent (in this case, cornstarch). TIP: Make sure to re-mix your cornstarch slurry right before using it.

Sesame Chicken: Recipe Instructions

1. Cut and Marinate the Chicken

The first step in making this recipe is cutting the chicken into 1″ pieces. Cut the chicken into uniform pieces so they cook evenly when we fry them. You can use either chicken breast or chicken thigh for this recipe!

Marinating the chicken with kosher salt, white pepper, soy sauce, Shaoxing wine, grated garlic & ginger, and sesame oil is one of my keys to super flavorful chicken. But even more importantly, this marinade will act as a binder to stick to the dredge before frying!

2. Mix Your Sauce

Next, mix the sauce by combining chicken stock, light soy sauce, ketchup, brown sugar, honey, and sesame oil. Mix until well combined and set aside.

3. Dredge the chicken

Mix together flour, cornstarch, kosher salt, white pepper, and baking powder in a large bowl.

Before you begin coating the chicken pieces in the dry seasoning mix, give the chicken a final mix to redistribute the wet batter and let any drip off the chicken.

Individually coat the chicken pieces in the dry seasoning mix so that there are no dry spots.

Be sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken so the batter sticks.

4. Fry (and double fry) the chicken

Heat a few quarts of neutral oil over high heat until the temperature reaches 350F.

Carefully fry the chicken in batches for 3-4 minutes until golden brown. I highly recommend a thermometer to accurately measure your oil temperature, as you do not want the oil temperature to drop below 325F.

Remove the chicken; bring the oil temperature back up to 350F and fry a second time for an additional 1-2 minutes until the chicken is dark golden brown and crispy!

5. Sauté Aromatics, Add Sauce, Chicken, and Cornstarch Slurry

In the wok or pan over high heat, add 2 tablespoons of neutral oil and fry the garlic and ginger for 15 seconds. Immediately add the premixed sauce over high heat until the sauce starts to bubble (about 45-60 seconds). Add the cornstarch slurry and vinegar, and continue stirring until the sauce has thickened.

Next add in the crispy chicken and give the pieces a mix and toss in the sauce until each piece is nicely coated in the sauce. Garnish with sesame seeds and serve with some freshly steamed rice and enjoy!

PRO TIPS

Expert Tips for the BEST Sesame Chicken That Rivals Takeout!

• Cut the Chicken into Uniform Pieces
  • Whether you use chicken breast or thigh, make sure to cut your chicken into uniform pieces to ensure that your Sesame Chicken cooks evenly.
• Coat Your Chicken Thoroughly
  • Individually coat the chicken pieces in the dry seasoning mix so that there are no dry spots. Be sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken so the batter sticks.
• Monitor the Oil Temperature
  • Do not let your frying oil drop below 325F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry your chicken in batches. Frying at a low temperature will result in too much moisture (AKA SOGGY!)
• Rest After Dredging
  • Once the chicken is dredged in the seasoning mix, let them rest for 10-15 minutes. This helps the batter stick to the chicken when frying!
• Pre-mix Your Sauce
  • The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.
• Success is in the Prep!
  • For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, chicken, and vegetables ready and easily accessible during the cooking process.