Crispiest sesame chicken
Crispiest sesame chicken 🥵 is a medium Chinese recipe that serves 4. 450 calories per serving. Recipe by Iankewks on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $10.60 total, $2.65 per serving
Ingredients
- 1 lb Chicken Breast (cut into bite‑size pieces)
- 1/2 cup Cornstarch (for batter)
- 1/4 cup All-Purpose Flour (for batter)
- 2 Tbsp Soy Sauce (light or regular)
- 1/4 tsp White Pepper (ground)
- 1 Egg White (large egg white, beaten)
- 2 Tbsp Water (cold)
- 3 cups Vegetable Oil (for deep‑frying, neutral oil with high smoke point)
- 3 Tbsp Honey
- 2 Tbsp Soy Sauce (for sauce)
- 2 Tbsp Ketchup
- 1 tsp Sesame Oil (toasted sesame oil)
- 1 Tbsp Brown Sugar
- 1 Tbsp Shaoxing Wine (or dry sherry)
- 1 Tbsp Rice Vinegar
- 2 cloves Garlic (grated)
- 2 Tbsp Sesame Seeds (toasted)
Instructions
Make the Batter
In a mixing bowl combine the chicken pieces, cornstarch, flour, soy sauce, white pepper, egg white and cold water. Whisk until the coating is a thin, smooth batter that just clings to the chicken.
Time: PT5M
Heat the Oil
Pour vegetable oil into the deep‑frying pot to a depth of about 2 inches. Heat over medium‑high heat until it reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
First Fry the Chicken
Working in batches, carefully lower the battered chicken into the hot oil. Fry for 3–4 minutes, or until the coating is light golden and the chicken is about 70% cooked through.
Time: PT5M
Temperature: 350°F
Drain and Rest
Using a slotted spoon, transfer the chicken to the paper‑towel‑lined plate. Let rest for 2 minutes while you finish the remaining batches.
Time: PT2M
Optional Double‑Fry for Extra Crispness
Re‑heat the oil to 350°F (175°C) again. Return the fried chicken pieces to the oil and fry for an additional 2–3 minutes until deep golden and crisp.
Time: PT5M
Temperature: 350°F
Prepare the Sesame Sauce
In a saucepan combine honey, soy sauce, ketchup, sesame oil, brown sugar, Shaoxing wine, rice vinegar and grated garlic. Bring to a gentle boil over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 2–3 minutes).
Time: PT5M
Temperature: medium heat
Combine Chicken and Sauce
Add the fried chicken pieces to the saucepan. Toss quickly to coat every piece evenly. Sprinkle toasted sesame seeds over the top and give a final gentle toss.
Time: PT3M
Serve
Transfer the sesame‑coated chicken to a serving platter. Serve hot with steamed rice or noodles.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 1g
Dietary info: contains gluten, contains soy, contains sesame, not vegan, not vegetarian
Allergens: egg, soy, sesame, wheat
Ingredient Substitutions
- Instead of Chicken Breast: boneless skinless chicken thighs
- Instead of Cornstarch: potato starch
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Soy Sauce: tamari
- Instead of White Pepper: black pepper
- Instead of Egg White: aquafaba
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Honey: maple syrup
- Instead of Soy Sauce: tamari
- Instead of Ketchup: tomato paste diluted with water
- Instead of Sesame Oil: peanut oil
- Instead of Brown Sugar: white sugar
- Instead of Shaoxing Wine: dry sherry
- Instead of Rice Vinegar: apple cider vinegar (less sweet)
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Sesame Seeds: pumpkin seeds
Equipment Needed
- Mixing Bowl
- Whisk
- Deep Frying Pot or Large Heavy‑Bottomed Pot
- Thermometer (optional) (optional)
- Slotted Spoon
- Tongs
- Saucepan
- Measuring Cups and Spoons
- Wooden Spoon or Silicone Spatula
- Plate Lined with Paper Towels
- Small Bowl for Toasting Sesame Seeds (optional)
Critical Steps — Do Not Skip
- Achieving a thin, smooth batter
- Maintaining oil at 350°F for consistent frying
- Optional double‑fry for maximum crispiness
- Thickening the sauce without burning
Chef Tips from the Video
- Use a kitchen thermometer for precise oil temperature.
- Pat the fried chicken pieces dry with paper towels before the second fry to avoid oil splatter.
- For extra flavor, add a pinch of five‑spice powder to the batter.
Troubleshooting
Chicken coating is soggy after tossing with sauce
Make sure the chicken is fully crisped (double‑fry) and drain well before adding the sauce.
Sauce is too thin
Continue simmering a few more minutes or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Oil temperature drops dramatically when adding chicken
Fry in small batches and let the oil return to 350°F between batches.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to retain crispness.
Freezer: Not recommended as the coating loses crunch after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce up to the thickening stage and store in the fridge for up to 2 days; reheat and thin with a little water before tossing with the chicken.
- Toast sesame seeds ahead of time for extra aroma.
Frequently Asked Questions
What is the cultural significance and history of Sesame Chicken in American Chinese cuisine?
Sesame Chicken is a staple of American Chinese takeout, created to appeal to Western palates with its sweet, crunchy coating and bright orange hue. It reflects the adaptation of traditional Chinese stir‑fry techniques to deep‑fried, sauce‑glazed dishes that became popular in the United States during the mid‑20th century.
What are the traditional regional variations of Sesame Chicken in Chinese cuisine?
In China, chicken is more often stir‑fried with a light soy‑based sauce rather than deep‑fried and sweetened. The American version adds honey, ketchup and sesame oil, a fusion that is not common in any specific Chinese region but represents the broader Chinese‑American culinary evolution.
How is Sesame Chicken traditionally served in American Chinese restaurants?
It is typically served hot, coated in a glossy sesame glaze, and presented on a platter alongside steamed white rice or fried rice. It may be garnished with toasted sesame seeds and occasionally sliced green onions.
What occasions or celebrations is Sesame Chicken traditionally associated with in American Chinese culture?
Sesame Chicken is a popular dish for casual family meals, birthday parties, and office lunches, especially when ordering takeout. Its sweet flavor makes it a crowd‑pleaser for gatherings where a quick, comforting dish is desired.
What other American Chinese dishes pair well with Sesame Chicken?
Pairs nicely with steamed broccoli, bok choy, egg fried rice, lo mein, or a simple cucumber salad dressed with rice vinegar and sesame oil. The contrast of textures balances the richness of the chicken.
What are the most common mistakes to avoid when making Sesame Chicken at home?
Common errors include a batter that is too thick (resulting in a heavy coating), oil that is not hot enough (causing soggy chicken), skipping the double‑fry, and over‑reducing the sauce which can become overly sticky. Follow the temperature and timing guidelines for best results.
Why does this Sesame Chicken recipe use a double‑fry technique instead of a single fry?
Double‑frying removes excess moisture after the first fry and re‑crispes the coating, giving the chicken the signature restaurant‑level crunch that holds up when tossed in the sticky sesame sauce.
Can I make Sesame Chicken ahead of time and how should I store it?
Yes, you can fry the chicken ahead and store it in the refrigerator for up to 3 days. Reheat in a pre‑heated oven (375°F) to restore crispness, then toss with freshly prepared sauce just before serving.
What texture and appearance should I look for when making Sesame Chicken?
The coating should be a light golden‑brown, thin, and glossy after sauce toss. The chicken inside should be fully cooked, juicy, and the sesame seeds should be lightly toasted, giving a speckled appearance.
How do I know when the Sesame Chicken sauce is done cooking?
When the sauce thickens enough to coat the back of a spoon and forms a slight sheen after 2–3 minutes of simmering, it is ready. It should not be bubbling vigorously or turning dark brown.
What does the YouTube channel Iankewks specialize in?
The YouTube channel Iankewks focuses on recreating popular restaurant and takeout dishes at home, offering step‑by‑step tutorials that emphasize technique, flavor replication, and practical home‑cooking tips.
How does the YouTube channel Iankewks' approach to American Chinese cooking differ from other cooking channels?
Iankewks emphasizes authentic flavor matching by using precise ingredient ratios and optional double‑fry methods, while also providing cost‑effective ingredient swaps and clear visual cues, setting it apart from channels that rely on shortcuts or pre‑made sauces.
Last updated: September 2, 2026
