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Sesame Chicken is an all time favorite take out dinner. Make it right at home with deep fried chicken and a sweet sesame sauce that is so simple to make!
My family loves Chinese take out but it’s not that convenient for us living out on the ranch. So on occasion, I treat the family to homemade sesame chicken. It’s always a hit and never a bite leftover.
I like to just use the same method for frying the chicken as I do with my Fried Chicken Strips or Easy Popcorn Chicken. You can also use a tempura batter for the chicken or buy breaded frozen chicken to make this even easier.
Just take me to the Sesame Chicken Recipe!
If you are just looking for the recipe, scroll to the very bottom for a printable recipe card. Otherwise, just keep reading for the step by step instructions along with by best tips and tricks!
How to Make Sesame Chicken:
- Set up a breading station with a shallow dish of flour mixed with salt, another with egg and milk beaten together, plus a clean baking sheet.
- Cut chicken into bite sized pieces.
- Dredge chicken in flour and then dip in egg mixture and then dredge through flour again, coating all sides. Place in a single layer on the baking sheet.
- Cook rice for serving.
- Next make the sauce by combining chicken broth, vinegar, soy sauce, brown sugar, cornstarch, garlic, and toasted sesame oil in a saucepan.
- Bring sauce to a boil and then lower to simmer, whisking continually. Keep warm while you fry the chicken.
- Heat oil in a heavy skillet to 350°. Fry chicken pieces, a few at a time until golden brown and internal temperature reaches 165°.
- Remove to a paper towel lined wire rack to drain.
- Serve fried chicken pieces over cooked rice and top with sesame sauce and sesame seeds.
Tips for Making Sesame Chicken:
Make sure your oil reaches 350° before adding the chicken. Don’t over crowd the pan, fry the chicken in batches. Keep an eye on your oil temperature as you cook. If the oil gets too hot, it will burn the crust before your chicken cooks through.
Add the sauce to the chicken just before serving so that your chicken stays crispy. You can make a double batch of sauce to have on hand for snacking on egg rolls.
Sesame sauce will keep for 3-4 days in the refrigerator. It might separate but you can whisk it back together as it heats. It would also be amazing served with my Southern Fried Shrimp!
More Dinner Ideas to Try:
Shrimp Fried Rice is another take out favorite that’s super easy to make at home. This is seriously the best fried rice that I’ve ever had, way better than any restaurant.
Easy Korean Ground Beef and Broccoli is one of my favorite quick and easy meals. We have this for dinner at least once a week. It’s a family favorite.
Quick Lemon Chicken Broccoli Bowls is always a great idea. So much flavor and pretty easy for any night of the week!
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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
- 3 chicken breasts, cut into 1 to 1/2 chunks
- 1/2 cup milk
- 1 egg
- 1 1/2 cups flour
- 1 teaspoon salt
- Vegetable Oil for frying
- 1/2 cup water
- 1 cup chicken broth
- 1/8 cup vinegar
- 1/4 cup cornstarch
- 1 cup sugar
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon granulated garlic
- 2 tablespoons sesame seeds, toasted
- Cooked rice for serving
- Place milk and egg in a shallow bowl and beat together. Place flour in a shallow dish, a pie plate works well, stir in salt.
- Dredge chicken pieces in flour, dip in egg and milk and back in flour. Place on a baking sheet.
- Heat oil (about 2 inches) in a deep skillet or Dutch oven to 350°.
- Fry chicken in batches until browned and chicken is cooked to 165° internal temperature. Remove to paper towel lined wire rack to drain.
- for sauce:
In a medium sauce pan, add water, chicken broth, and vinegar.
- In a small bowl combine sugar and cornstarch together, stir into liquid. Add soy sauce, sesame oil and garlic.
- Cook over medium-high heat, stirring often, until it comes to a boil. Lower heat and cook just until thickened.
- Serve chicken over rice and top with sauce and sesame seeds.
Amount Per Serving: Calories: 501 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 84mg Sodium: 868mg Carbohydrates: 72g Net Carbohydrates: 0g Fiber: 1g Sugar: 34g Sugar Alcohols: 0g Protein: 26g
Originally posted 2011, updated with photos.