Sesame Chicken
Skip the takeout menu and make this incredibly crispy, glossy Sesame Chicken right at home with a foolproof double-dredge method that stays crunchy for hours.
- Cornstarch and Egg White Batter: Creates a crisp, non-soggy barrier that protects the chicken.
- Double-Frying Method: Expels residual moisture from the crust, ensuring long-lasting crunch.
- Late Sesame Oil Addition: Preserves volatile, oil-soluble flavor compounds that burn under high heat.
I still remember the sticky, sweet-and-sour disaster of 2018, when I tried to make takeout-style chicken in my tiny studio apartment and ended up scrubbing caramelized sugar off my ceiling fan.
It was humiliating.
My forearms ached from whisking a batter that had turned into concrete, and the chicken itself tasted like soggy cardboard.
Most home recipes fail because they rely on a heavy flour dredge that absorbs moisture from the chicken, turning the crust into a mushy jacket the second it hits the sauce. When you toss hot, steam-releasing meat into a water-heavy glaze, starch gelatinization goes into overdrive, destroying any hope of a shatteringly crisp exterior.
The secret is a double-dredge using cornstarch and egg whites, which creates a delicate, airy protein matrix that locks in juices while repelling excess sauce. If you want a faster, lighter version, you can also try my 20 Minute Asian Air Fryer Sesame Chicken which skips the deep frying altogether.
Trust me on this one, this foolproof method will give you that glossy, restaurant-quality glaze without the soggy disappointment.
Sesame Chicken
Ingredients
- 600g chicken thighs, cut into bite-sized pieces
- 1 tsp Diamond Crystal kosher salt (or 1/2 tsp fine table salt)
- 1/4 tsp ground white pepper
- 2 large egg whites, lightly beaten
- 1/2 cup cornstarch, divided
- Oil for deep frying (neutral oil like canola or peanut)
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
Directions
- In a medium bowl, toss the chicken pieces with the kosher salt, white pepper, and Shaoxing wine. Let it marinate at room temperature for 10 minutes.
- Stir the lightly beaten egg whites and 1/4 cup of cornstarch into the chicken until a smooth, thin batter coats every piece.
- Place the remaining 1/4 cup of cornstarch in a shallow bowl. Dredge each battered chicken piece lightly in the dry cornstarch, shaking off any excess.
- Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches for 3 to 4 minutes until pale golden, then fish them out with a slotted spoon and drain on a wire rack.
- Bring the oil temperature up to 375°F (190°C). Fry the chicken a second time for 1 to 2 minutes until deeply golden and shatteringly crisp, then set aside.
- In a large skillet over medium heat, combine the soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger. Simmer for 2 minutes until the sugar dissolves and the sauce bubbles.
- Turn off the heat, stir in the toasted sesame oil, then immediately toss the crispy chicken in the glaze until fully coated. Sprinkle with toasted sesame seeds and serve hot. </
Notes
- Salt Conversion: Always use Diamond Crystal kosher salt for even seasoning. If you only have Morton's or fine table salt, reduce the volume by half to prevent the chicken from becoming overly salty.
- The Science of Egg Whites: Egg whites contain albumin, which dries out rapidly under high heat. This creates a lighter, crispier protein matrix than whole eggs, which contain fat-heavy yolks that soften the crust.
- Workflow Warning: Do not add the toasted sesame oil to the boiling sauce early. Its delicate flavor compounds are highly volatile and will burn or evaporate, leaving a bitter taste instead of a rich aroma.
- Storage Behavior: After a day in the fridge, the cornstarch crust will naturally soften as it absorbs moisture from the chicken. Reheating in a dry skillet or air fryer will revive about 80% of the original crunch.
Serving Suggestions
To complete this restaurant-style experience at home, pair the sweet and savory chicken with classic sides that balance the rich glaze.
- Serve over a steaming bed of fluffy jasmine rice or a side of savory Benihana Fried Rice to soak up the extra glossy sauce.
- Pair with a quick green side like 5-Minute Sautéed Bok Choy with Garlic and Sesame Seeds to cut through the sweetness of the glaze.
- Add a refreshing, crisp element to the plate with an Ultimate Crunchy Asian Salad.
- Serve alongside crispy spring rolls dipped in a tangy Spring Roll Dipping Sauce for a complete takeout feast.
Storage and Reheating
Let's be completely honest: fried chicken coated in a sweet glaze is always best eaten immediately.
If you do have leftovers, pack them into an airtight glass container once they have cooled completely to prevent condensation from turning the crust into mush.
Do not use a microwave.
Microwaving will turn your beautiful chicken into a rubbery, sad mess. Instead, spread the pieces on a baking sheet and bake at 400°F (200°C) for about 8 to 10 minutes until sizzling.
Alternatively, pop them into an air fryer at 375°F for 5 minutes, shaking the basket halfway through. The hot air will quickly caramelize the sugars in the glaze and crisp up the edges beautifully.
Ingredient Substitutes
If you are missing a few pantry staples, don't panic. Here are the best tested swaps that won't ruin your dinner:
- Shaoxing Wine: Substitute with dry sherry or mirin. If using mirin, reduce the brown sugar in the sauce by a teaspoon to balance the sweetness.
- Cornstarch: Potato starch works beautifully and actually yields an even crispier, lighter crust.
- Honey: Maple syrup can be used in a pinch, though it will alter the flavor profile slightly.
- Chicken Thighs: Chicken breasts work, but watch the cooking time closely to prevent them from drying out.
Go tap your tongs against your hip, get that oil hot, and let me know how your kitchen smells after making this!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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