Chinese Restaurant-Style Sesame Chicken Recipe -

Chinese Restaurant-Style Sesame Chicken

Recipe by  

"Have you been slaving over a hot stove, trying time and again to get that restaurant-style magic infused into your sesame chicken recipe? Slave no more! The magic is here! Say 'open sesame', and it shall be done. Your wish is our command. Now enjoy!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
  2. In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
  3. Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
  4. Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
  5. Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.
Kitchen-Friendly View


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2006

I bought the ingredients before reading the reviews for this recipe. I decided to make it anyway but I made a few changes. First of all I omitted the maple syrup and the 5 spice powder. I added 2 minced garlic cloves and 2 TBS of honey. I cut the chicken into long strips about an inch wide. I did everything else the same except I fried the floured chicken in batches and added a little water at the end of each batch to scrape up the browned bits on the pan and then adding a little more oil before each batch. After the last batch was cooked I poured the remaining marinade in the pan with about 1\2 cup of water and reduced it. Then I poured it over the cooked chicken and sprinkled the sesame seeds on top. It may not taste like a restaurant made it but with these changes it becomes very edible.

Most Helpful Critical Review
Jan 25, 2004

This recipe was my worst cooking experience ever. The flavor was horrifying after a messy and time consuming preparation. I would not recommend this recipe to anyone with functioning taste buds.


41 Ratings

Feb 03, 2004

My daughter spent a lot of time and money preparing this dish for a family gathering. What a humiliating experience it turned out to be for her! All the guests were aghast upon tasting this dish! They turned greener with each bite and no one finished it. The dinner party was a disaster. I'm sorry but this "sesame chicken" was absolutely not meant for human consumption.

Aug 02, 2006

I love Sesame Chicken but this recipe was not to my taste at all

Jan 19, 2004

If I could give this recipe zero or below on this farse of a scale I would. It is truly stomach wrenching.

Jan 25, 2004

I strictly followed the recipe instructions and do not believe this recipe is correct. The sauce ingredients don't make up enough to marinate and recoat the chicken, plus, when you boil the sauce, it crystalizes and hardens. Instead, I had to marinate, then discard original sauce. Then I mixed together another dose of sauce, and coated after chicken was cooked. Also, I don't think 1/2 teaspoon peanut oil is correct, I used quiet a bit more, to keep my chicken from burning. Before I make this recipe again, I think I'll look for a better glaze style sauce to dip in after the chicken is cooked.

Jan 25, 2004

This wasn't like the sesame chicken I've ever had. The spices were too strong. I won't make this again.

Jan 25, 2004

Not like any sesame chicken in any restaurant I've been to (as claimed by author), and I've been to many. Closer to a General Tso's chicken. I think the key may be in the maple syrup. It probably should be honey instead, IMHO. Otherwise, it's a good recipe.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 43.8 g
  • 88%
  • Sodium
  • 619 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chinese Chicken Fried Rice I

A quick chicken stir-fry with loads of crisp, colorful vegetables.

Perfect Sesame Chicken

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

Chinese Chicken Fried Rice II

A fantastic use for leftover rice, this is one restaurant quality dish!

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States