Chinese Takeout Sesame Chicken Recipe is warm, sweet and a little sticky. I love this dish because it tastes like real takeout at home.
This Chinese Takeout Sesame Chicken Recipe is simple, tasty and budget-friendly. You need easy pantry items, and the method is clear.
You will enjoy soft chicken, crisp edges and shiny sesame sauce. If you want flavor fast, this Chinese Takeout Sesame Chicken Recipe is perfect for family nights.
My Experience With This Recipe
I first made this dish on a busy weeknight. I wanted takeout but did not want to leave home. The smell filled my kitchen and made me smile. The sauce looked glossy and rich. The chicken stayed juicy inside and crisp outside.
My family asked for more that same night. Since then, I make it often. It is comfort food and feels like a small treat. I love how simple the steps are. Anyone can learn it with ease and enjoy great flavor.
Recipe Card info
- Recipe Name: Chinese Takeout Sesame Chicken
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Course: Main Course
- Cuisine: Chinese American
- Calories: 420 kcal per serving
Equipment List
- Large mixing bowl
- Cutting board
- Sharp knife
- Large skillet or wok
- Measuring cups
- Measuring spoons
- Whisk
- Paper towels
- Tongs or spatula
Ingredients You Need for Chinese Takeout Sesame Chicken
- 1.5 pounds boneless chicken thighs, cut small
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 egg
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Oil for frying, about 2 cups
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced
Instructions
- Marinate the chicken
Place chicken, soy sauce, vinegar and egg in a bowl. Mix gently. Let it rest for ten minutes to soak flavor and tenderness. - Coat the chicken
Combine cornstarch and flour in another bowl. Add chicken pieces. Toss well until every surface is lightly covered for crisp frying. - Heat the oil
Pour oil into a deep skillet or wok. Warm it slowly until hot enough that batter sizzles when tested. - Fry the chicken
Cook chicken in batches for best results. Do not crowd the pan. Fry until golden and crisp, then place on paper towels. - Make the sauce base
In a clean pan, mix honey, soy sauce, brown sugar, vinegar, garlic, ginger and water. Stir while heating gently. - Thicken the sauce
Add cornstarch slurry while stirring. Let it bubble. The sauce becomes shiny and thick enough to coat each chicken piece well. - Combine chicken and sauce
Add fried chicken to the pan. Toss gently so every piece gets covered with sweet sesame sauce evenly and fully. - Finish and garnish
Sprinkle sesame seeds and green onions on top. Turn off heat. Let it sit briefly so flavors blend nicely before serving.
Recipe Tips
- Cut chicken into equal pieces for even cooking
- Fry in small batches to keep coating crisp
- Do not skip cornstarch slurry, it thickens sauce
- Taste sauce and adjust sweetness or salt
- Use thighs for juicy meat and better flavor
- Toast sesame seeds for deeper nutty taste
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 26 g |
| Carbohydrates | 38 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 18 g |
Serving Suggestions
This dish tastes amazing with steamed rice. The sauce coats rice grains and feels cozy and rich. You can also serve it with fried rice or noodles.
Add steamed broccoli or snap peas for color and crunch. A squeeze of lime adds bright taste. Serve hot for the best texture and flavor.
Best Sides To Serve With
- Steamed jasmine rice
- Vegetable fried rice
- Garlic noodles
- Stir-fried broccoli
- Simple cucumber salad
- Egg rolls or spring rolls
Storage and Reheating Tips
Let leftovers cool first. Store them in an airtight container in the fridge for three days. The coating will soften, but flavor stays great. Reheat in a pan for best texture. A little oil helps it crisp again.
You can also use an air fryer for quick reheating. Avoid microwaving too long or the chicken becomes chewy.
Chinese Takeout Sesame Chicken Recipe
Ingredients
- 1.5 pounds boneless chicken thighs cut small
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 egg
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Oil for frying about 2 cups
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons sesame seeds toasted
- 2 green onions sliced
Instructions
Marinate the chicken
- Place chicken, soy sauce, vinegar and egg in a bowl. Mix gently. Let it rest for ten minutes to soak flavor and tenderness.
Coat the chicken
- Combine cornstarch and flour in another bowl. Add chicken pieces. Toss well until every surface is lightly covered for crisp frying.
Heat the oil
- Pour oil into a deep skillet or wok. Warm it slowly until hot enough that batter sizzles when tested.
Fry the chicken
- Cook chicken in batches for best results. Do not crowd the pan. Fry until golden and crisp, then place on paper towels.
Make the sauce base
- In a clean pan, mix honey, soy sauce, brown sugar, vinegar, garlic, ginger and water. Stir while heating gently.
Thicken the sauce
- Add cornstarch slurry while stirring. Let it bubble. The sauce becomes shiny and thick enough to coat each chicken piece well.
Combine chicken and sauce
- Add fried chicken to the pan. Toss gently so every piece gets covered with sweet sesame sauce evenly and fully.
Finish and garnish
- Sprinkle sesame seeds and green onions on top. Turn off heat. Let it sit briefly so flavors blend nicely before serving.
Notes
- Cut chicken into equal pieces for even cooking
- Fry in small batches to keep coating crisp
- Do not skip cornstarch slurry, it thickens sauce
- Taste sauce and adjust sweetness or salt
- Use thighs for juicy meat and better flavor
- Toast sesame seeds for deeper nutty taste
FAQs about Chinese Takeout Sesame Chicken
1. Can I bake instead of fry the chicken?
Yes, you can bake it. The texture will be less crisp but still tasty. Brush pieces with oil and bake until golden. Toss in sauce after baking and serve warm with rice or noodles.
2. Can I use chicken breast instead of thighs?
Yes, chicken breast also works well. Keep pieces small so they stay tender. Do not overcook because breast meat dries faster. Thighs stay juicier, but both options taste great with sesame sauce.
3. How spicy is Chinese Takeout Sesame Chicken?
This recipe is mostly sweet and mild. It is great for kids and spice-shy eaters. If you like heat, add chili flakes or hot sauce. You control spice level very easily at home.
4. Can I make the sauce ahead of time?
Yes, you can prepare sauce earlier and store it in the fridge. Reheat gently and whisk before using. Add a little water if it becomes too thick during storage. It saves time on busy nights.
Conclusion
Chinese Takeout Sesame Chicken Recipe is simple, cozy and full of flavor. It feels like real restaurant food made at home. You now know how to make Chinese Takeout Sesame Chicken step by step.
The ingredients for Chinese Takeout Sesame Chicken are easy to find and budget friendly. Try it once, and it may become a family favorite. Enjoy each sweet, sesame bite and share this dish with people you love.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
