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Enjoy classic Chinese takeout at home with this crispy, sweet, and savory sesame chicken, perfect over a bowl of rice.
Total Time
35 mins
Servings
4
Calories
640
Difficulty
easy
for sauce
white or rice vinegar
for sauce
boneless, skinless, cut into bite-sized pieces
for marinade
for coating chicken
for marinade
for deep frying
chopped, divided for cooking and garnish
for garnish
for serving
In a measuring cup, combine 1 cup of water, 0.5 cup of ketchup, 0.25 cup of soy sauce, 0.25 cup of vinegar, 3 tablespoons of sugar, and 2 tablespoons of cornstarch. Whisk until well combined and smooth.
Cut 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces.
Place the cut chicken pieces in a large mixing bowl. Add 1 teaspoon of salt, 0.5 teaspoon of baking soda, and 0.25 cup of water. Mix well by hand.
Add 1 large egg and 0.5 cup of cornstarch to the chicken mixture. Mix thoroughly until the chicken is fully coated. Then, add 1 tablespoon of oil and mix again to ensure a smooth coating.
Heat 4 cups of cooking oil in a wok or deep pan to 350°F (175°C). Carefully add the marinated chicken pieces to the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3-4 minutes until lightly golden and cooked through. Remove the chicken from the oil and drain on a wire rack.
Increase the oil temperature to 375°F (190°C). Return the chicken pieces to the hot oil for a second fry. Fry for another 1-2 minutes until golden brown and crispy. Remove the chicken from the oil and drain again.
In a clean wok or large pan, sauté 2 tablespoons of chopped green onions over medium heat for 1 minute. Pour the prepared sauce mixture into the pan with the green onions. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
Add the double-fried chicken pieces to the thickened sauce. Toss the chicken until it is fully coated in the sauce.
Serve the sesame chicken immediately over a bowl of steamed white rice. Garnish with 1 tablespoon of chopped green onions and 1 tablespoon of sesame seeds.
Per serving (4 servings)
Calories
640
Daily Value
32%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
for sauce
white or rice vinegar
for sauce
boneless, skinless, cut into bite-sized pieces
for marinade
for coating chicken
for marinade
for deep frying
chopped, divided for cooking and garnish
for garnish
for serving
In a measuring cup, combine 1 cup of water, 0.5 cup of ketchup, 0.25 cup of soy sauce, 0.25 cup of vinegar, 3 tablespoons of sugar, and 2 tablespoons of cornstarch. Whisk until well combined and smooth.
Cut 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces.
Place the cut chicken pieces in a large mixing bowl. Add 1 teaspoon of salt, 0.5 teaspoon of baking soda, and 0.25 cup of water. Mix well by hand.
Add 1 large egg and 0.5 cup of cornstarch to the chicken mixture. Mix thoroughly until the chicken is fully coated. Then, add 1 tablespoon of oil and mix again to ensure a smooth coating.
Heat 4 cups of cooking oil in a wok or deep pan to 350°F (175°C). Carefully add the marinated chicken pieces to the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3-4 minutes until lightly golden and cooked through. Remove the chicken from the oil and drain on a wire rack.
Increase the oil temperature to 375°F (190°C). Return the chicken pieces to the hot oil for a second fry. Fry for another 1-2 minutes until golden brown and crispy. Remove the chicken from the oil and drain again.
In a clean wok or large pan, sauté 2 tablespoons of chopped green onions over medium heat for 1 minute. Pour the prepared sauce mixture into the pan with the green onions. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
Add the double-fried chicken pieces to the thickened sauce. Toss the chicken until it is fully coated in the sauce.
Serve the sesame chicken immediately over a bowl of steamed white rice. Garnish with 1 tablespoon of chopped green onions and 1 tablespoon of sesame seeds.
Per serving (4 servings)
Calories
640
Daily Value
32%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.