Sesame Chicken Classic American

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Crispy battered chicken pieces tossed in a glossy, sweet-tangy sesame sauce — the American-Chinese takeout classic made at home. Golden fried morsels cling to a thick honey-soy glaze and finish with a generous shower of toasted sesame seeds.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 34 gSugar
• 28 gProtein
• 980 mgSodium
• 420 mgPotassium
• 80 mgCalcium
• 2.5 mgIron
• 3 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the chicken

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 large egg, beaten
• 1/3 cup cornstarch
• 1/3 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 2 cups neutral oil, for frying

For the sesame sauce

• 1/2 cup honey
• 1/4 cup low-sodium soy sauce
• 3 tbsp rice vinegar
• 2 tbsp ketchup
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup water
• 2 tbsp cornstarch

For garnish

• 2 tbsp toasted white sesame seeds
• 2 scallions, thinly sliced
• Steamed white rice, for serving

Directions

1. In a large bowl, toss the chicken pieces with salt, white pepper, beaten egg, cornstarch, and flour until every piece is evenly coated and slightly sticky. Let rest 10 minutes.
2. Meanwhile, whisk together honey, soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, water, and cornstarch in a medium bowl until smooth and set aside.
3. Heat 2 inches of neutral oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in batches, turning occasionally, for 4–5 minutes until deep golden and cooked through. Transfer to a wire rack.
4. Raise the oil to 375°F (190°C) and re-fry the chicken in batches for 1 minute to crisp the coating, then return to the rack.
5. Pour off all but 1 tablespoon of oil from the pan. Add the sauce mixture and bring to a simmer over medium heat, whisking constantly, until thick, glossy, and bubbling, about 2–3 minutes.
6. Add the double-fried chicken to the pan and toss quickly to coat every piece in the sticky sauce. Cook 1 minute more so the glaze clings tightly.
7. Transfer to a serving platter, shower with toasted sesame seeds and sliced scallions, and serve immediately with steamed white rice.

Cook’s Notes

• Double-frying is the secret to truly crispy chicken that holds up under the thick sauce — do not skip the second fry.
• Use chicken thighs rather than breasts for juicier meat that stays tender even after the second fry.
• Toast raw sesame seeds in a dry pan over medium heat for 2–3 minutes until fragrant for the best nutty flavor.
• For a lighter version, air-fry the breaded chicken at 400°F for 12 minutes, flipping halfway, then toss in the sauce.
• Adjust the sweetness by adding an extra teaspoon of rice vinegar if you prefer a tangier glaze.

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