Perfect Sesame Chicken Recipe - Allrecipes.com
Perfect Sesame Chicken Recipe
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Perfect Sesame Chicken
See how to make classic Chinese take-out at home. See more
  • READY IN hrs

Perfect Sesame Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 20 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2009

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!

 
Most Helpful Critical Review
Nov 11, 2008

I had a hard time with this one. I thought that there was far too much sugar and cornstarch in the sauce and the batter was too thin. I was able to turn this into very good sesame chicken, but it didn't do it for me as written. Sorry - and thanks for the recipe!

 
Jun 25, 2008

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.

 
Aug 14, 2008

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!

 
Aug 26, 2008

Even my picky teen-agers ate this and said it tasted like it came from a restaurant. I took the suggestions and used brown sugar and rice vinegar. I used a whole can of chicken broth and mixed 1/3 C cold water and 3 T cornstarch to add to the sauce to thicken it. I eliminated the sesame oil and sherry because we don't care for those flavors. I served the sauce on the side. I made steamed broccoli, snow peas, and served it with Jasmine rice. Truly a restaurance quality recipe! Thanks!

 
Sep 05, 2007

I was very impressed with this batter. The chicken fried up with a shatteringly crisp crust and was moist inside. Unfortunately, as soon as the sauce was poured over it, that great crispness was lost. It made a nice presentation, but next time I'll serve the sauce on the side. I reduced the amount of sugar in the sauce to 3/4 of a cup, and 2/3 cup would probably work too. I only needed to use about 2/3 of the cornstarch slurry to thicken the sauce. I fried the chicken in a wok and used peanut oil instead of olive oil and I only used about 1 1/2 cups of oil instead of a quart. All-in-all this had a very good flavor and I'll make it again

 
Nov 23, 2008

It is a great recipe for sure. However we thought it was very sweet made as written. Even the kids agreed. I should have read the reviews. It turned out beautifully otherwise. It does make a lot of sauce so no need to double it.

 
Jun 28, 2008

Loved it!!I followed the recipe to the letter with the exception of frying in olive oil. I used my deep fryer that has vegetable oil in it. Had this few weeks ago from a restaurant and have been wanting it again ever since. The batter didn't heavily coat the chicken at all which was different from restaurant style but still very good. Sesame flavor was perfect. Served which a variation/combination of "House Fried Rice" and "Fried Rice I" from this sight which included some sesame oil as well. Excellent. Thank you.

 

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Nutrition

  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 50 g
  • 16%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 874 mg
  • 35%

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

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