Sesame Chicken

Name: Sesame Chicken
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz boneless skinless chicken breast, cut into strips; 3 cup oil for deep-frying; 2 tbsp oil; 1 clove garlic, minced; 1 tbsp white sesame seeds, for garnishing; 0.5 cup all-purpose flour, sifted; 0.25 cup cornstarch (for batter); 0.5 tsp baking powder; 1 piece egg white; 0.33 cup cold water (for batter); 1 tbsp oil (for batter); 1 pinch salt; 2 tbsp soy sauce; 1 tbsp Chinese rice vinegar (or apple cider vinegar); 4 tbsp sugar; 2 tsp cornstarch (for sauce); 0.33 cup water (for sauce)

Homemade Chinese sesame chicken with crispy fried chicken tossed in a sweet-and-savory sesame sauce — tastes just like takeout in under 20 minutes.

20 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

306

Calories

15g

Protein

33g

Carbs

12g

Fat

Scale recipe

4 servings

Original recipe

Ingredients17 items

Produce

🧄garlic, minced1 clove

Meat

🍗boneless skinless chicken breast, cut into strips8 oz

Dairy

🥚egg white1 piece

Bakery

🌾all-purpose flour, sifted½ cup

🧂baking powder½ tsp

Pantry

🛢️oil for deep-frying3 cup

🛢️oil2 tbsp

🌰white sesame seeds, for garnishing1 tbsp

🌽cornstarch (for batter)¼ cup

🛢️oil (for batter)1 tbsp

🍶soy sauce2 tbsp

🍶Chinese rice vinegar (or apple cider vinegar)1 tbsp

🍬sugar4 tbsp

🌽cornstarch (for sauce)2 tsp

Spices

🧂salt1 pinch

Other

💧cold water (for batter)⅓ cup

💧water (for sauce)⅓ cup

Instructions

1
Cut the chicken breast into strips.
2
Make the sauce: in a bowl, mix the soy sauce, rice vinegar, sugar, 2 teaspoons cornstarch, and water until well combined. Set aside.
3
Make the frying batter: in a separate bowl, combine the flour, 1/4 cup cornstarch, baking powder, egg white, cold water, 1 tablespoon oil, and salt.
4
Stir the batter a few times until smooth with no lumps. The batter should be quite thick for extra-crispy chicken; if it's too thick to work with, add 1-2 tablespoons water to loosen it.
5
Add the chicken to the batter and stir to coat each piece evenly, shaking off any excess batter.
6
Heat 2 to 3 inches of oil in a wok or stockpot to 350°F (175°C) for deep-frying.
7
Gently drop the chicken into the hot oil and immediately loosen the pieces with a spatula to prevent them from clumping together.
8
Deep-fry the chicken until golden brown, then remove with a strainer or slotted spoon and drain on a paper towel-lined dish. Discard the frying oil.
9
Heat 2 tablespoons of oil in a wok or skillet over high heat, add the minced garlic, and stir-fry until fragrant.
10
Pour in the sauce and cook until it thickens.
11
As soon as the sauce thickens, add the fried chicken and stir continuously until evenly coated. Don't drown it in sauce or it will turn soggy.
12
Dish out, garnish with white sesame seeds, and serve immediately with steamed rice.

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CuisineChinese