Crispy Sesame Chicken the Way I Always Make It at Home

Craving takeout? This homemade Sesame Chicken is crispy, saucy, and packed with flavor—easy to make and better than your favorite spot!

Hey folks, Genius is back with the best sesame chicken recipe. If you're looking for the ultimate recipe to satisfy your Chinese food cravings, then look no further—this Crispy Sesame Chicken is about to become your new favorite dish.

Sweet, savory, crispy, and a little bit spicy, this dish has it all. And guess what? It’s all made in the comfort of your own kitchen, meaning it’s way healthier than takeout but just as mouthwatering.

I’m here to show you how to make the BEST sesame chicken at home, with a crispy golden coating, a savory-sweet sesame glaze, and tons of flavor in every bite.

And don’t worry—this is easy enough for even beginner cooks to master. Ready? Let’s jump into it!

Why You’ll Fall in Love with This Sesame Chicken Recipe

If you're like me, you know there’s nothing better than a crispy, saucy dish that balances sweet and savory flavors in all the right ways.

This Sesame Chicken recipe hits that sweet spot perfectly—crispy chicken, a rich sesame sauce, and just the right amount of flavor.

Plus, you can skip the greasy takeout and make it yourself, so you get to control the ingredients and make it way healthier.

Ingredients: The Heart of This Sesame Chicken

I believe that a great dish starts with the right ingredients, so let's break down what you’ll need to make this delicious Sesame Chicken.

Don’t worry, these ingredients are easy to find at your local grocery store, and they’ll bring your dish to life!

For the Chicken Marinade

• 450g chicken thighs (boneless and skinless): Thighs are my go-to for this dish because they stay juicy and tender, even after frying. If you prefer, you can swap these for chicken breasts, but thighs are the way to go for flavor.
• 1 teaspoon chicken powder: A little chicken powder brings a depth of flavor that’s a game-changer. It adds umami and helps balance the sweetness of the sauce.
• ½ teaspoon "yum yum" seasoning: This is my secret weapon! It’s a seasoning that adds a rich, flavorful kick. If you can’t find it, you can use a bit of MSG or chicken bouillon as a substitute.

• ½ teaspoon sugar: Just a touch to balance the savory elements and bring everything together.
• ¼ tsp white pepper: White pepper has a more subtle heat than black pepper, which works perfectly here.
• ½ teaspoon baking soda: This is the key to getting that ultra-crispy coating. Trust me, it makes all the difference!

• 4 cloves garlic (minced): Garlic lovers, this one's for you. Garlic adds that aromatic warmth and savory depth.
• 1 teaspoon ginger (fresh, minced): Ginger adds a slight zing and balances the sweetness of the sauce.
• 1 tablespoon sesame oil: For that unmistakable, nutty aroma that gives the chicken an authentic Asian touch.

• 1 tablespoon Chinese cooking wine: This adds a layer of depth and complexity to the flavor.
• 1 tablespoon cornstarch: This helps to thicken the marinade and also aids in the crispy coating.

For the Sesame Chicken Sauce

• 3 tablespoon water: This helps dilute and bring the sauce ingredients together without making it too thick.
• 3 tablespoon soy sauce (low-sodium): I love using low-sodium soy sauce to keep the dish from being overly salty, while still maintaining that essential savory flavor.
• 2 tablespoon rice wine vinegar: A little acidity to balance the richness of the sauce.

• 2 tablespoon sesame oil: More of that beautiful sesame flavor that ties the dish together.
• 1 tablespoon oyster sauce: Adds a rich, deep umami flavor. It’s a must for that authentic taste.
• 2 tablespoon brown sugar: For that caramelized sweetness that makes the sauce irresistible.

• ½ teaspoon chicken powder: To enhance the savory flavor and round out the sweetness.
• ½ tablespoon sesame seeds: Adds texture and an extra hit of sesame flavor.
• ½ tablespoon cornstarch: Thickens the sauce so it coats the crispy chicken perfectly.

For the Wet Batter

• ½ cup cornstarch: Helps create that crispy, light coating on the chicken.
• 1 cup self-raising flour: Gives the batter that light, airy texture that puffs up beautifully during frying.
• 1.5 cups cold water: The cold water helps to form a crisp coating that seals in the juices of the chicken.

For Stir Fry

• 2 tablespoon oil: A high-heat oil like vegetable oil is perfect for stir frying the garlic and finishing the dish.
• 4 cloves garlic, minced: We’re getting that aromatic garlic flavor in both the marinade and the stir fry. It’s garlic overload in the best way!

For Garnish

• Spring onions (scallions): Adds a fresh crunch and mild onion flavor to balance the richness of the dish.
• Extra sesame seeds: For that extra bit of crunch and sesame goodness on top!

Step-by-Step Guide to Making the Best Crispy Sesame Chicken

Now that we’ve got everything ready, let’s dive into making this Sesame Chicken from scratch! 

Marinate the Chicken

1. Start by slicing the chicken thighs into 1-inch cubes. These bite-sized pieces cook quickly and evenly, plus they make eating this dish a breeze.
2. Add the chicken to a bowl and mix in the chicken powder, "yum yum" seasoning, sugar, white pepper, baking soda, garlic, ginger, sesame oil, Chinese cooking wine, and cornstarch.
3. Toss it all together and let it marinate for 20 minutes. This allows all the flavors to absorb into the chicken, making every bite packed with taste.

Prepare the Sesame Chicken Sauce

4. While the chicken is marinating, let’s work on the star of the show—the sesame chicken sauce. Combine the oyster sauce, soy sauce, rice wine vinegar, sesame oil, brown sugar, chicken powder, sesame seeds, and cornstarch in a bowl. Stir until everything is well combined and smooth. Set this aside for later use.

Make the Wet Batter

5. In a separate bowl, mix the cornstarch, self-raising flour, and cold water to create a thick batter. This wet batter is what’s going to give the chicken that crispy, golden coating that we all love about sesame chicken.

Fry the Chicken

6. Heat the oil in a deep pan or wok to 350°F (this is the sweet spot for frying!). Dip each piece of marinated chicken into the wet batter, making sure it’s evenly coated. Carefully drop the chicken into the hot oil, frying in batches for about 6-7 minutes, or until the pieces are golden brown and crispy.

(Don’t overcrowd the pan, as it will prevent the chicken from frying evenly. Once done, remove the chicken and place it on paper towels to drain any excess oil.)

Stir Fry the Garlic and Sauce

7. In the same wok, heat up 2 tablespoon of oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then, pour in the sesame chicken sauce. Let it simmer for a few minutes until it thickens into a glossy glaze. This is where all the magic happens!

Coat the Chicken in the Sauce

8. Now, add the crispy chicken back into the wok. Toss it in the sauce until it’s evenly coated, making sure every piece is coated in that glossy, sweet-savory sauce. This is the moment where your kitchen is going to smell amazing!

Garnish and Serve

9. Transfer the coated chicken to a plate and garnish with fresh spring onions and extra sesame seeds for that extra pop of color and flavor. Serve it with a side of steamed rice (or fried rice, if you’re feeling extra), and enjoy the most incredible homemade sesame chicken you’ve ever tasted!

Pro Tips for Perfect Sesame Chicken Every Time

For Extra Crispiness

If you want your chicken even crispier, double-dip it in the batter before frying. The more batter, the crispier it gets.

Use a Thermometer

To ensure the oil is at the right temperature (350°F), use a cooking thermometer. If the oil is too hot, the chicken will burn, and if it’s too cool, it’ll absorb too much oil and be greasy.

Don’t Overcrowd the Pan

Fry the chicken in small batches to ensure even cooking and that perfect crispy texture.

Make It Healthier

You can opt for baking instead of frying. Coat the chicken in the wet batter, place it on a baking sheet, and bake at 400°F for 20 minutes, flipping halfway through for crispy, oven-baked chicken.

Frequently Asked Questions (FAQs)

Can I make this sesame chicken recipe ahead of time?

Yes! You can prepare the chicken and marinate it up to 24 hours in advance. The sauce can also be made ahead and stored in the fridge for a few days.

How do I make the chicken even crispier?

For extra crispiness, try double-dipping the chicken in the wet batter before frying. This will create an even thicker, crispier coating.

Can I make this dish gluten-free?

Absolutely! Just use a gluten-free soy sauce (like tamari) and cornstarch. You can even opt for a gluten-free flour blend for the batter.

What can I serve this with?

This dish pairs perfectly with steamed white rice, brown rice, or even cauliflower rice for a low-carb option. You can also add some stir-fried veggies like broccoli, snap peas, or carrots to round out the meal.

How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat it in a pan to keep the chicken crispy.

Why This Sesame Chicken Recipe is a Must-Try

This Sesame Chicken recipe isn't just another dinner idea—it's a total game-changer. With the perfect balance of crispy chicken and sweet-savory sesame sauce, it’s a dish that feels indulgent but is still made with fresh, wholesome ingredients.

It’s perfect for weeknight dinners, date nights, or whenever you want to impress your friends with your cooking skills. Plus, the recipe is super customizable—add vegetables like broccoli or snap peas to make it a complete meal.

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Crispy Sesame Chicken: (Best) Chinese Recipe At Home

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Craving takeout? This homemade Sesame Chicken is crispy, saucy, and packed with flavor—easy to make and better than your favorite spot!

• Author: Genio Ng
• Prep Time: 30
• Cook Time: 10
• Total Time: 40
• Yield: 3 1x
• Category: Chicken
• Method: Easy
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken 

• 450g of chicken thigh, boneless and skinless
• 1 tsp of chicken powder
• ½ tsp of yum yum
• ½ tsp of sugar
• ¼ tsp of white pepper
• ½ tsp of baking soda
• 4 cloves of garlic, minced
• 1 tsp of ginger
• 1 tbsp of sesame oil
• 1 tbsp of Chinese cooking wine
• 1 tbsp of cornstarch

Sesame Chicken Sauce

• 3 tbsp of water
• 3 tbsp of soy sauce
• 2 tbsp of rice wine vinegar
• 2 tbsp of sesame oil
• 1 tbsp of oyster sauce
• 2 tbsp of brown sugar
• ½ tsp of chicken powder
• ½ tbsp of sesame seeds
• ½ tbsp of cornstarch

Wet Batter

• ½ cup cornstarch
• 1 cup Self raising
• 1.5 cup of cold water

Stir fry

•  2 tablespoon of oil, for stir fry
• 4 cloves of garlic, minced

For Garnish

• Spring onions
• Sesame seeds

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Instructions

1. Slice chicken thigh into 1” cubes and marinade the chicken with chicken powder, msg, sugar, white pepper, baking soda, garlic, ginger, sesame oil, Chinese cooking wine and cornstarch for 20 minutes. Set aside
2. For the sauce, combine oyster sauce, soy sauce, rice wine vinegar, sesame oil, oyster sauce, brown sugar, chicken powder, sesame seeds and corn starch. Set aside.
3. In a bowl, combine cornstarch, all purpose flour and water. 
4. Dredge the chicken in the wet batter and make sure each piece is fully coated. 
5. Heat the oil to 350F and fry the chicken fir 6-7 minutes or until golden brown and crispy. Set aside
6. Over high heat, sauté the garlic for 1 minute. Pour the sauce to the wok/pan and cook the sauce until it has thickened.
7. Add your chicken back to the wok and toss the chicken until it is evenly coated.
8. Serve with hot steamed rice, garnish with spring onions, sesame seeds and enjoy!

Genio Ng

Hi there, I'm Genio. I really appreciate you taking your time and visiting me here. As an international student from Indonesia coming to Sydney right after Covid lockdown - it was challenging for me to make friends and find myself in a new city. I've never cooked before but I found my passion in food content creation and testing Asian inspired recipes - I learnt that cooking can be incredibly easy, cheap and fun so I'm super happy to be able to share this with you! Please come by my socials and say Hi - always keen to make new friends! Genio

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