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Chinese Sesame Chicken

Chinese Sesame Chicken






Chinese Sesame Chicken


Sesame Chicken is a popular Chinese dish in most Chinese Restaurants in many countries including the United States. It is a similar recipe to General Tso’s Chicken, except this one has a sweet flavor, with a slight tangy rather than spicy.


As a fan of sweet and sour sauces, I am usually tempted to try similar recipes with slightly different flavors. This recipe boasts a slight hint of sesame flavor to the sweetness. It was definitely a winner in my home, even with the kids, you can’t go wrong. It also tastes better, if not as good as Chinese take-out.




I personally prefer to use boneless chicken thighs as the meat is much softer. This is fried in a batter so it is crispy on the outside and then added to this lovely sauce to make an amazingly satisfying dish. Then garnished with the sesame seeds gives it a nice nutty flavor mixed with the sweet as well. I am sure you will definitely enjoy this recipe.






  • Chicken Thighs – boneless, or may use breasts.
  • Salt
  • Sugar
  • Egg
  • Cornstarch


  • White Sugar
  • Brown Sugar
  • Vinegar
  • Apple Cider Vinegar
  • Dark or Mushroom Soy Sauce
  • Sesame Oil
  • Garlic
  • Cornstarch
  • Water
  • Sesame Seeds – toasted


How To Prepare Sesame Chicken




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  1. First you would wash your chicken, cut off the fatty pieces, and cut into bite size pieces on a cutting board.
  2. You would add the beaten egg, sugar and salt in a covered seasoning bowl for 1-2 hours or until ready to cook.
  3. Add the cornstarch and coat all the chicken.
  4. Heat a large non-stick skillet on medium to medium-high heat, add oil and wait a few minutes until hot.
  5. Start adding a couple pieces of the chicken at a time frying a few minutes on each side until golden brown, then remove to a paper towel lined plate. Repeat doing this in batches until all your chicken is fryed.
  6. In the meantime, combine all your sauce ingredients in a small pot except the cornstarch, 1/2 cup of water and sesame seeds. Bring sauce to a boil. Dilute cornstarch with the water and add to the sauce while stirring 1-2 minutes until thickens slightly.
  7. Toast sesame seeds in a small skillet on med-low heat until starts to brown.
  8. When ready to serve, toss chicken in the sauce in the skillet and garnish with sesame seeds.









Chinese Sesame Chicken

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Author Dianne



  • 12 Boneless Chicken Thighs Cut in 1” pieces
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 1 Egg beaten
  • 1 1/2 Cup Cornstarch
  • 1 Cup Oil for frying


  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1 1/2 Tbsp. Distilled White Vinegar
  • 3 Tbsp. Apple Cider Vinegar
  • 1 1/2 Tbsp. Dark or Mushroom Soy Sauce
  • 3 Tbsp. Sesame Oil
  • 2-3 Cloves Garlic Minced
  • 2 Tbsp. Cornstarch + 3 Tbsp. Water to dilute
  • 3/4 Cup Water
  • 2 Tbsp. Sesame Seeds toasted


  1. Clean out the fatty pieces off the boneless thighs, wash chicken & cut into about 1” pieces. (May use breasts if preferred). Using a big bowl, Add egg, salt, & sugar, mix well. Place in fridge for 1-2 hrs or until ready to cook.

  2. Add 1 1/2 cup of cornstarch and coat all chicken.

  3. In a medium pot or saucepan, add all sauce ingredients except the cornstarch and 1/2 cup water. Dilute those together separately in a small cup.

  4. Heat oil in a deep saucepan on Medium-high heat for about 1 minute or until hot. Drop in chicken pieces, a few at a time, not too close together. Fry on each side until golden brown around 3-4 minutes. Drain on a paper towel lined plate.

  5. Bring sauce ingredients to boil, then add diluted cornstarch while stirring until thickens slightly and turns clear. About 1-2 minutes. Turn off.

  6. To toast sesame seeds, just place in a small skillet on med-lo to medium heat and stir until starts turning brown. About 1-2 minutes.

  7. When finished, combine chicken with sauce. Sprinkle each serving with a little sesame seeds as desired. Or may add to the sauce. Add 1/4 cup of water to sauce and stir to thin out.

Recipe Notes

*If you are unable to find Sesame Oil, you can make it ahead and store the rest for future use. (Which also works out cheaper).

To make sesame oil, heat up 1/2 cup of oil on med-hi heat, add 1/4 Cup of sesame seeds to the oil when hot, stir & simmer 1-2 minutes, turn off heat and cover for about 2 hours. when cool, strain off oil from seeds in a glass jar to store.

This dish serves best with rice, stir-fry vegetables, or quinoa.

When re-heating, if sauce is too thick, add a little more water to thin out.


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Senya Brown
Senya Brown
2 years ago

5 stars
This dish is one of my go to recipes. My boys love it and it’s relatively easy to whip together.

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