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Sesame Chicken

User Rating 4.5 Star Rating (25 Reviews)


Sesame chicken
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Sesame chicken is a very popular restaurant dish. The sauce recipe was posted on our forum by Reykjaviky. (Guide notes: You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce).

Sesame Chicken serves 3 - 4, or 5 - 6 as part of a multi-course meal.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes


  • 3 whole boneless chicken breasts
  • Marinade:
  • 2 tablespoons light soy sauce
  • 1 tablespoon cooking wine or dry sherry
  • a few drops of sesame oil
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vegetable oil
  • Sauce for Sesame Chicken:
  • 1/2 cup water
  • 1 cup chicken broth
  • 1/8 cup vinegar
  • 1/4 cup cornstarch
  • 1 cup sugar
  • 2 TB dark soy sauce
  • 2 TB sesame oil
  • 1 tsp chili paste, or more if desired
  • 1 clove garlic (minced)
  • Other:
  • 2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
  • 3 1/2 - 4 cups peanut oil for deep-frying


Directions for Sesame Chicken: Toast the sesame seeds and set aside.

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes. 

To prepare the sauce: mix together all of the sauce ingredients.  Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. 

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. 

Just before you are finished deep-frying, bring the sauce back up to a boil. 
Place the chicken on a large platter and pour the sauce over.  Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Vegan-ready, but make some tweaks, Member soc2emd

I substituted seitan for the chicken and vegetable stock for the chicken broth and this dish easily became a delicious vegan entree served with white rice and broccoli. It was very good, but I halved both the sugar and the corn starch in the sauce. I was planning to start there and add as needed, but half the amounts called for was enough! I imagine that following the recipe to a T would result in a sauce that's both very, very sweet and very, very thick and jelly-like, which is fine if that's what you want. I would recommend halving those two ingredients though!

13 out of 23 people found this helpful.

See all 25 reviews

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