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Whenever we want that sticky, sweet-and-tangy favorite without reaching for takeout menus, I turn to this delicious sesame chicken. It’s fast and a total crowd-pleaser. The chicken stays super juicy with a short marinade and the double fry makes it fantastically crispy. All that goodness gets coated in a shiny, quick sauce so you get those classic flavors at home in just about thirty minutes.
My crew begs for this dish every movie night because I can whip it up faster than the delivery drivers can even knock. That extra round of frying locks in the crunch perfectly every single time.
Tasty Ingredients
- Ketchup: gives the sauce its classic tang and that pop of color—use your favorite brand because you’ll taste it!
- Toasted sesame seeds: toss over the top at the end for some nutty crunch—use fresh for the best flavor hit
- Neutral oil: works for both frying and sautéing—high smoke point like canola or peanut oil is your friend here
- Cornstarch: helps the chicken get a crunchy crust—sift if it’s clumpy for better texture
- Eggs: everything sticks together better and they help crisp things up—go for large, fresh ones
- Baking soda: just a pinch makes the chicken soft—don’t skip it for that special tenderness
- Kosher salt: brings out the flavor—flakes mix well but use a bit less if you’ve only got fine salt
- Water: lets flavors soak into the chicken so every bite is juicy
- Chicken thighs: boneless, skinless, and trimmed for extra tender results—not too fatty is best
- Green onions: slice all the way up—both white and green bits for a pop of flavor and freshness
- Dark soy sauce: totally optional—deeper color and stronger taste if you’ve got it
- Soy sauce: adds saltiness plus that darker look—low sodium is a good move to keep things balanced
- White vinegar: a splash of brightness—go with the clear kind for clean flavor
- Granulated sugar: makes the sauce sweet and glossy like in restaurants
Simple Step-by-Step
- Add Binding Ingredients:
- Crack eggs into the bowl with your chicken. Stir it all up so the pieces are sticky and coated. Pour in the cornstarch and mix until there’s no powder left showing, just a nice even layer all over. Drizzle in the oil last—make sure everything’s a little glossy now.
- Marinate the Chicken:
- Take the thighs, newly trimmed, and toss 'em in a mixing bowl with water, salt, and a bit of baking soda. Use your hands to stir it up until hardly any water’s left—you’ll see it soak in for extra juicy bites later.
- Second Fry for Crispness:
- Bump the oil temp back up and put your fried chicken in for another round. Let it crisp about five or six minutes 'til it’s golden brown. You’ll know it’s perfect when it crunches under your fork. Lay them out to drain as soon as you’re done.
- First Fry the Chicken:
- Check the oil’s up to temp (about 375°F), then slide in the chicken one piece at a time—no crowding! Keep to one floating layer, work in batches if needed. Stir after a minute or two; fry four to five minutes or until just turning light gold and crispy. Lay the pieces to rest on a paper towel while you batch the rest.
- Heat Oil for Frying:
- Fill your wok or pan with a couple inches of neutral oil. Warm it up on medium-high heat until it’s good and hot (375°F if you’re checking). That’s how you get great crunch every time.
- Make the Sauce:
- Mix up the ketchup, water, vinegar, sugar, soy sauces, and cornstarch in a jug or bowl. Stir hard so you’ve got a smooth mix—no lumps allowed!
- Garnish and Serve:
- Spoon everything onto your favorite plate, sprinkle with sesame seeds and a handful of green onions, and eat it right away for dreamy crunch. Best with a scoop of fluffy rice.
- Prepare Aromatics and Finish Sauce:
- Sizzle the white part of your green onions in a little oil—just 15 seconds ‘til they smell good. Don’t let them turn brown.
- Cook and Thicken the Sauce:
- Pour in your made-ahead sauce. Jack up the heat a bit and stir while it heats and bubbles. Watch it thicken smooth—the cornstarch makes it happen quick.
- Coat the Chicken:
- Dump all your crispy chicken into the bubbling sauce. Flip and toss fast with a spatula so every bit shines. Just a minute’s all it needs to keep that crunch alive.
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I’m a sucker for those toasted sesame seeds because their cozy smell brings back fun times in my kitchen. My family gathers fast as soon as I sprinkle them on top—no one wants to miss out.
Keeping Leftovers Fresh
Wait 'til your leftovers are cooled, then stash them in an airtight box in the fridge—they’ll be good for up to three days. Want the crunch back? Warm the chicken in an oven or air fryer. Don’t toss it in the microwave or the coating turns soggy. Sauce thickens in the fridge but thins out again after you reheat.
Swaps and Substitutes
Chicken breast works if you want less fat—just keep an eye on it so it doesn’t dry out. No cornstarch? Arrowroot or potato starch make great swaps. Tamari or gluten free soy sauces taste just as good if you’re avoiding regular soy.
Serving Ideas
Try this over plain steamed rice, or mix things up with fried rice. Bright green veggies like broccoli or snow peas are awesome with it. Want a lighter option? Pile it into lettuce cups and dig in.
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Cool Background Info
This sweet, sticky sesame chicken is a true American Chinese classic—a creative twist from southern Chinese cooking. It’s way more popular at American spots than in China, but it’s found a home everywhere. The double-frying and saucing are borrowed straight from Cantonese food traditions.
Recipe FAQs
- → How can I make sure the chicken stays crispy?
Fry the chicken twice. Cook it once, let it rest, then fry again for a crunchy, long-lasting coating.
- → Can I swap chicken breast for the thighs?
Yes, but keep in mind thighs are juicier and bring a deeper flavor. Chicken breast works fine too!
- → How can I make this gluten-free?
Use gluten-free soy sauce or just sprinkle some extra salt as a substitute for regular soy sauce.
- → What rice goes best with this dish?
Fluffy white rice or a simple fried rice pairs perfectly with the saucy, crispy chicken.
- → How do I thicken the sauce?
Simmer the sauce on medium heat and stir regularly—the cornstarch will make it thick and clingy.
- → Can I prepare some parts ahead of time?
Absolutely! Marinate the chicken the night before and mix the sauce in advance to save time.