Sesame Chicken

A crispy, glossy, perfectly sweet and savory Sesame Chicken recipe that beats takeout every single time, featuring a foolproof cornstarch dredge and a sticky glaze.

Why This Recipe Works:

• Egg white binder creates a strong protein matrix that keeps the chicken tender.
• Pure cornstarch dredge ensures a light, crispy crust that stays crunchy even after being tossed in sauce.
• Double-cooking the sauce caramelizes the sugars slightly, helping it cling to the chicken without making it soggy.

My first apartment in Chicago had a radiator that hissed like an angry cat. The kitchen was so small I could touch the fridge while standing at the stove.

I failed miserably.

It was there that I tried making sesame chicken for the first time, ending up with a soggy, pale mess of meat that looked more like wet cardboard than the crispy takeout I craved. I actually cried over the wasted chicken breasts, threw the pan in the sink, and ordered delivery anyway.

Most home recipes fail because they crowd the pan, which traps moisture. This steam destroys the starch gelatinization process needed for a shatteringly crisp crust. I tested this with six different batters before realizing that a dry cornstarch dredge is hands down the superior method.

Trust me on this one.

By tossing the chicken in egg whites first, we create a protein matrix that clings to the cornstarch. This forms a microscopic barrier that locks in juices while keeping the exterior incredibly crunchy.

You do not need a commercial deep fryer or fancy equipment to get this right. Just a heavy skillet, some patience, and a pair of tongs to tap against your hip while you work.

Sesame Chicken

• Publisher Storied Skillet
• Cuisine American Chinese
• Category Dinner, Chicken
• Prep Time 15 minutes
• Cook Time 15 minutes
• Servings 4
• Calories 450 calories
• Rating 4.8 4253
• Tags sesame chicken, crispy chicken, takeout style, easy dinner

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tbsp Chinese Shaoxing wine (or dry sherry)
• 2 large egg whites, lightly beaten
• 1/2 cup cornstarch
• High-smoke point oil for frying (like peanut or canola oil)
• 1/2 cup low-sodium chicken broth
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch (for the sauce)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp toasted sesame seeds
• 3 green onions, thinly sliced

Directions

1. In a medium bowl, toss the chicken pieces with the soy sauce and Shaoxing wine. Let it marinate for 10 minutes at room temperature.
2. Whisk the egg whites into the marinated chicken until fully coated. Place the cornstarch in a shallow dish, then dredge each piece of chicken, shaking off any excess.
3. Heat about 1/2 inch of oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F.
4. Fry the chicken in batches to avoid crowding the pan, cooking for 3 to 4 minutes per batch until golden brown and crispy. Fish them out with a slotted spoon and drain on a wire rack.
5. In a separate saucepan, whisk together the chicken broth, soy sauce, honey, brown sugar, rice vinegar, sesame oil, cornstarch, garlic, and ginger.
6. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens into a glossy glaze that clings to the back of a spoon.
7. Toss the crispy chicken in the warm sauce until fully coated, then garnish generously with toasted sesame seeds and sliced green onions.

Notes

• Use Diamond Crystal kosher salt for seasoning; if using Morton's, cut the volume in half (e.g., 1 teaspoon of Diamond Crystal equals 1/2 teaspoon of Morton's).
• Cornstarch is pure starch with no gluten-forming proteins, which is why it creates a much crispier, lighter crust than all-purpose flour.
• Measure out all your sauce ingredients before you start frying the chicken; the glaze thickens incredibly fast and will burn if you are distracted trying to measure soy sauce mid-boil.
• Leftovers will lose their crispness in the fridge as the starch absorbs moisture from the sauce, but they can be revived surprisingly well in an air fryer at 350°F for 4 minutes.
• If you prefer a lighter, oil-free version, you can try our 20 Minute Asian Air Fryer Sesame Chicken which uses a modified dredging technique.

Serving Suggestions

Complete your takeout-at-home feast by pairing this crispy chicken with classic sides that balance the sweet, savory glaze.

• Serve over a steaming bed of jasmine rice or brown rice to soak up the extra glossy sauce.
• Pair with our savory Benihana Fried Rice for a restaurant-quality experience.
• Add a fresh, green crunch on the side with our 5-Minute Sautéed Bok Choy with Garlic and Sesame Seeds.
• Steam some simple broccoli florets to mimic the classic presentation of Chinese Chicken and Broccoli.

Storage and Reheating

Let's be honest about leftovers. Once that crispy cornstarch crust gets coated in the sweet glaze, a countdown timer starts. After a day in the fridge, the chicken will lose its shatteringly crisp exterior as the starch gelatinization reverses and absorbs ambient moisture.

Do not use the microwave.

Reheating this in the microwave will turn your beautiful chicken into a rubbery, sad disappointment. Instead, fish the chicken out of the container and spread it onto a baking sheet.

Pop it into a 375°F oven or a 350°F air fryer for about 5 minutes. The dry heat will evaporate the surface moisture and caramelize the sugars in the glaze, bringing back a respectable amount of crunch.

It is a total game-changer.

Ingredient Substitutes

If you find yourself missing an ingredient, don't panic. Here are the best swaps that won't ruin your dinner.

1. Shaoxing Wine: Substitute with dry sherry or mirin. If you need an alcohol-free option, use apple cider vinegar mixed with a pinch of sugar.
2. Honey: Maple syrup or agave nectar can be used in equal parts, though it will slightly alter the flavor profile.
3. Chicken Thighs: Boneless skinless chicken breasts work well, but keep an eye on the cooking time as they dry out faster than thighs. For a lighter alternative, check out our High Protein Sesame Chicken.
4. Cornstarch: Potato starch or arrowroot powder are excellent 1:1 substitutes that still deliver a super crispy crust.

I hope this recipe brings a little bit of that cozy, better-than-takeout magic to your kitchen table tonight. Let me know how your batch turns out, and don't forget to tap those tongs for good luck!