Crispy Sesame Fried Chicken

Zaleha Haji Abdul Razak 0

"My family loves this, and so do all my guests. They regard it as a special treat, especially for parties."

Ingredients {{adjustedServings}} servings 1039 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1039 kcal
  • 52%
  • Fat:
  • 76.3 g
  • 117%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

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  1. Coat chicken with 1/2 teaspoon black pepper, salt, and garlic powder. Chill for 4 hours.
  2. In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, chicken granules, and monosodium glutamate. Set aside.
  3. In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano, and chicken stock.
  4. Dip the bite size chicken into the chicken stock mixture, and roll in sesame seed mixture.
  5. Heat oil to 365 degrees F (185 degrees C). Fry the chicken till golden.
Tips & Tricks
Perfect Sesame Chicken

See how to make classic Chinese take-out at home.

Triple-Dipped Fried Chicken

See how to make the crispiest, tastiest homemade fried chicken ever.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 9

  1. 11 Ratings


5 star with some pretty major changes. First I sliced chicken breasts into thin strip, but not too thin. I coated the chicken as the recipe says, garlic powder and pepper, but my "oatmeal" mixture was different. I didn't have any oatmeal, so I used my daughters gerber oatmeal, it worked! ALSO, I omitted the MSG, I mean really you don't need it! I made the batter mixture as called for, but next time I will cut WAAAY back on the basil and oregano. I used a bit of sesame oil in a pan on the stove top to cook the chicken (vs deep frying) as it was cooking I could see it was looking kind of dry so I (FYI, didn't measure anything from this point on!) added a few splashes of soy sauce and a few (generous) squirts of honey, then I sprinkled some additional sesame seed on the chicken when it was just about done, and it was FABULOUS this way! I served it with rice (of course) and sizzling rice soup from this website. My husband loved the whole meal, and said it was way better than any chinese restaurant! The recipe sounds authentic, so I am sorry if I messed it up by adding all the extras, but it was so good!


Great! I use Coconut Oil, a little healther for you and dosen't burn as easily. MSG is evil (leave it out ;)


I decided to pan-fry the chicken, rather than deep-fry. I think that it would have been very good, except that it was much to salty. I should have realized this, with salt added to both coating mixtures AND bouillon AND MSG (although I didn't use MSG). I'd recommend leaving out the salt entirely - bouillon is salty and between that, the curry, garlic, and sesame, there is plenty of flavor.