Sesame Chicken Recipe -
Sesame Chicken Recipe

Sesame Chicken

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"This dish is the real deal, with sesame seeds and oil, veggies, rice wine and spices. A marinated stir-fry chicken dish that will loudly proclaim, 'Open, Sesame!' to your delighted taste buds."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
  2. In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.
  3. To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
  4. Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.
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  • 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 17, 2006

Though the cook might feel this will destroy the recipe: To get that wonderful crisp bredding that goes soggy after 10 min in a thick, rich, gooey sauce shake the chicken in plastic bag with a mixture 1 egg to 5-6 tsp (<~1/4 cup) cornstarch. Fry in oil at ~350 til chicken is cooked. Doing this after the marinade will preserve that flavor; so one could find a different outter sauce to give the dish more heterogeneity or complexity if one were so inclined. Different tastes is what keeps a dish from being boring.

Most Helpful Critical Review
Mar 08, 2012

Not a bad dish at all, just kind of average and forgettable. I will give it that it calls for just good, fresh ingredients, so you're doing yourself a favor by choosing and eating this dish, particularly if you can avoid the rice you'd expect to accompany it. For extra color I used a medley of sweet mini peppers and, because I had them to use, a mix of exotic mushrooms. This needed a boost of something, not the least of which was just salt (or more soy sauce) to heighten flavors, and after I added it, it DID help. In all fairness, I do admit to skipping the ginger because I don't care for it, but I don't think you can make or break this dish on that basis alone. What I like most about this is that there's just no guilt or remorse after eating it.


64 Ratings

Feb 11, 2004

Recipe went really well at a dinner party. There was no leftovers. However it is not like the Sesame Chicken I find at most Chinese Restraunts

Nov 18, 2005

First attempt at making Chinese food...and it turned out really well. I have never had this at a restaurant before so I have nothing to compare it to, but we liked it. I didn't add the peppers or mushrooms (didn't have them on hand), but I did add pineapple chunks and cashews. We served with white rice and it was good. Will make again...thanks for the post.

Sep 12, 2006

SO good! We omitted the hot pepper and mushrooms out of preference, and had to replace rice wine with rice vinegar. next time i will probably make more of the marinade because it was soooo good. i loved the combination of flavors; the lemon really gave it some fantastic kick. served it with white rice and wonton soup. will definitely make this again

Feb 27, 2007

Hubby loved it, kids hated it and I didn't care for it at all.

Jan 11, 2006

This was a bit of a disaster: I used olive oil to cook the sesame seeds exploded like firey needles all over the kitchen while I cooked the chicken. The sauce was not particularly good, and coated the pan in a thick mess. Also looked unappitizing. Granted, I changed a few things (rice wine, and only marinated for 20 min) but still.

Jan 10, 2006

Trpled this recipe and dumped it on a tray full of rice for a holiday buffet. It was the first item to go!


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 312 mg
  • 12%

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

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