Perfect Sesame Chicken

468 Reviews 55 Pics
  • Prep

    35 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
Doreen P
Recipe by  Doreen P

“If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.”

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Adjust Servings

Original recipe yields 6 servings



  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

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Reviews (468)

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To cut down on fat, I baked rather than fried this chicken, and it was still to die for! I followed all directions except when it came time to put them in the olive oil, I put them on my stoneware pan with all the marinade (which made for a nice breading) drizzled 1/4 olive oil over top, and baked at 375 for 47 minutes. I turned the chicken half way through baking. The dipping sauce thickened up just perfectly! I only used 1/2 cup of sugar and it was still plenty sweet. Thanks for a great recipe, my hubby loved it!



OH MY GOSH....THIS WAS AMAZING!!! I'm not trying to toot my own horn or anything but this is the best sesame chicken that I've ever had (and I've had a lot). I used 3/4 cup of brown sugar, 1 1/2 cup olive oil and followed the rest of the recipe to a T. I used the corn starch mix to my preferred thickness. Served dish with broccoli and white rice. My fiance just went off to work to brag how great a chef I am! SO EASY! If your batter stuck to the pan, you might want to leave chicken in fridge longer before frying and make sure your oil is hot enough.



I made this tonight for my husbands birthday. I got rave reviews from everyone, including the MIL! I cut the sugar down to 1/3 cup and to be honest, it could have been 1/4 or under even. It was just awesome, the flavor outstanding. I didn't dump the entire slurry of cornstarch/water, but kept adding until I was satisfied with the thickness, definitely did not use it all. I think that is just a preference type of thing. I will be making this many more times!

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Amount Per Serving (6 total)

  • Calories
  • 509 cal
  • 25%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 50 g
  • 16%
  • Protein
  • 14.2 g
  • 28%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 874 mg
  • 35%

Based on a 2,000 calorie diet



previous recipe:

Addictive Sesame Chicken


next recipe:

Chinese Restaurant-Style Sesame Chicken