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–+ servings
Homemade sesame chicken coated in savory brown sauce served in a white bowl with chopsticks.

Crispy Sesame Chicken (Better Than Takeout!)

Crispy fried chicken tossed in a savory tangy sesame sauce. Better than takeout and perfect served over rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients  

Chicken Marinade and Coating

  • 1 to 1 1/2 lbs chicken breast cut into 1-inch pieces
  • 2 garlic cloves minced
  • 1 tbsp whiskey
  • 1 tbsp soy sauce
  • 1/2 tbsp honey
  • 2 egg whites beaten
  • 1 cup cornstarch

Sauce

  • 1 tbsp dark soy sauce
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp ketchup
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 1/2 tbsp water

For Serving

  • sesame seeds
  • green onions chopped
  • cooked rice
  • oil for frying

Method 

  • Cut the chicken into 1-inch pieces and place in a large bowl. Add garlic, whiskey, soy sauce, honey, and egg whites. Mix well and let marinate for 15 to 30 minutes.
  • Add cornstarch and toss until all chicken pieces are evenly coated.
  • Heat oil in a heavy bottom pot or cast iron skillet over medium-high heat until it reaches 350°F.
  • Fry the chicken in batches, making sure not to overcrowd the pan. Cook until crispy, golden brown, and cooked through. Remove chicken and place on a parchment lined baking sheet with a cooling rack to drain excess oil while staying crispy.
  • In a large skillet over medium heat, add the fried chicken. Pour the sauce ingredients over the chicken and toss to coat. Simmer for a few minutes until the sauce thickens slightly.
  • Sprinkle with sesame seeds and green onions. Serve immediately over rice and enjoy.
Start Cooking

Notes

  • Fry in batches to keep the oil temperature steady and the chicken crispy.
  • Cornstarch helps create a light, crispy coating that holds up better than flour.
  • The sauce thickens naturally as it simmers, so no additional cornstarch is needed.
  • For best results, toss the chicken in the sauce right before serving.