This easy sesame chicken has been my go-to when I want the comfort of takeout without leaving the house. I first developed this version on a busy weeknight when the kids were clamoring for something crispy and sweet; I wanted a shortcut that still delivered on texture and flavor. What makes this preparation stand out is the two-stage frying of the bite-sized chicken thighs, which creates a deep golden crunch that holds up when tossed in the glossy sesame sauce. The sauce itself balances ketchup, sugar, and rice vinegar for a sweet-tangy finish with a hint of umami from soy sauce. The result is a dish with a crisp exterior, juicy interior, and a sauce that clings beautifully to every piece.

I discovered that using boneless skinless thighs—rather than breasts—gives a juicier finish, and the quick marinade with a touch of baking soda makes each bite tender. It’s one of those recipes that brings people to the table: the kids ask for seconds and guests often comment it tastes better than their usual order. Best of all, it’s straightforward: about 10 minutes of active prep and 20 minutes of cooking, so you can have a restaurant-style plate on the table in roughly half an hour.

Ingredients

• Chicken thighs: 2 pounds boneless, skinless thighs trimmed and cut into 1-inch pieces. Thighs stay juicy and tolerate longer frying better than breast; look for even-sized pieces for consistent cooking.
• Leavening and tenderizing: 1/4 cup water, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda mixed with the chicken help break down proteins for a tender interior. If you use fine salt, reduce slightly.
• Binding and crisping: 2 large eggs and 1/2 cup cornstarch form the light batter that fries up ultra-crispy. Cornstarch creates a glassy, crackly crust superior to flour for this style.
• Frying oil: Neutral oil (about 2 to 3 inches in a wok) and 1 tablespoon oil in the marinade to promote even coating and frying. Use vegetable, canola, or peanut oil if no allergy issues.
• Sauce components: 1/2 cup ketchup, 1/2 cup water, 1/2 cup granulated sugar, 2 tablespoons white vinegar, 1 tablespoon cornstarch, 1 tablespoon light soy sauce, and optional 1/2 teaspoon dark soy sauce for color. These create a sticky, glossy glaze that is sweet, slightly tangy, and richly colored.
• Aromatics and garnish: 1 stalk green onion, sliced (whites cooked briefly, greens for garnish) and toasted sesame seeds to finish. The onion adds fresh bite, sesame seeds add nuttiness and visual contrast.

Instructions

Marinate the chicken: In a large bowl, combine 2 pounds of 1-inch chicken pieces with 1/4 cup water, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Vigorously mix so the water is mostly absorbed—this process helps the baking soda begin to tenderize the meat. Once absorbed, add 2 large eggs and beat until evenly distributed. Sprinkle in 1/2 cup cornstarch and toss until no visible dry streaks remain, then stir in 1 tablespoon neutral oil to bind the coating. Let rest 5 to 10 minutes if time allows for better adhesion. Heat the oil: Use a wok or deep, flat-bottomed pan and add enough oil to reach 2 to 3 inches deep. Heat to 375°F (190°C) on a thermometer; maintaining this temperature is key for crispness and minimal oil absorption. If you don’t have a thermometer, test with a small piece of batter—if it sizzles vigorously and browns in about 30 seconds, you’re in the right range. Prepare the sauce: While the oil heats, whisk 1/2 cup ketchup, 1/2 cup water, 1/2 cup granulated sugar, 2 tablespoons white vinegar, 1 tablespoon cornstarch, 1 tablespoon light soy sauce, and 1/2 teaspoon dark soy sauce (optional) in a bowl or measuring cup. Set aside. The cornstarch will be suspended so give it a quick re-whisk before pouring into the wok later. First fry: Working in batches, gently drop chicken pieces into the hot oil in a single layer—don’t overcrowd. Fry 4 to 5 minutes until pieces are light golden and set. Stir occasionally to keep pieces separate. Remove to a wire rack or paper towels to drain for 2 to 3 minutes. Second fry: Bring oil back to 375°F and return the partially cooked pieces for a second fry of 5 to 6 minutes until deep golden and extremely crisp. The two-stage method gives a crunchy shell that stays crisp under sauce. Drain thoroughly on a rack to avoid sogginess. Finish the sauce and toss: In a clean wok over medium heat add a teaspoon of oil and stir-fry the white parts of the sliced green onion for 10 to 15 seconds until fragrant. Give the reserved sauce another mix and pour into the wok. Increase heat to medium-high and stir constantly as the mixture comes to a boil; the cornstarch will thicken the sauce to a glossy glaze. Once thickened, add the fried chicken and toss quickly to coat evenly. Sprinkle with sesame seeds and the green onion tops and serve at once with steamed white rice.

Storage Tips

To store, cool chicken completely at room temperature no longer than two hours then refrigerate in shallow airtight containers for up to 3 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; flash-freezing prevents pieces from clumping. Reheat from frozen in a 400°F oven for 12 to 15 minutes, flipping halfway, or thaw overnight in the refrigerator and re-crisp for 8 to 10 minutes. Keep sauce separate if you foresee reheating often to preserve crispness.

Ingredient Substitutions

If you prefer a lighter crust, substitute half of the cornstarch with all-purpose flour—but expect a less glassy crunch. For gluten-free use 100% cornstarch and tamari or coconut aminos in place of soy sauce. To reduce sugar, swap half the granulated sugar for honey or a sugar substitute, but adjust heat and simmer time because honey browns faster. For a citrus twist, add 1 teaspoon fresh orange juice to the sauce to brighten the flavor.

Serving Suggestions

Serve with steamed jasmine rice or a simple fried rice. For a brighter plate, add quick-pickled cucumbers or a crisp Asian slaw with rice vinegar and sesame oil. Garnish with toasted sesame seeds and thinly sliced scallion greens for contrast. This also pairs well with stir-fried baby bok choy or garlic green beans to round out the meal with crunchy vegetables and a splash of freshness.

Cultural Background

Sesame chicken is a popular North American interpretation of Chinese-American cuisine, developed to suit local palates that favor sweeter, saucier dishes. While it does not directly mirror any single regional Chinese specialty, it draws techniques from Cantonese and Sichuan traditions—namely deep-frying and bold sauces. Over decades it has become a staple on takeout menus, beloved for its craveable sweet-salty profile and crunchy texture that contrasts tender chicken inside.

Seasonal Adaptations

In winter, enrich the sauce with a tablespoon of hoisin and a pinch of five-spice for a warmer, more aromatic profile. Spring and summer call for lighter accompaniments—swap out white rice for chilled soba salad or a green mango salad to contrast the sweet glaze. Holiday gatherings can be elevated by plating on a bed of sesame-scented greens and finishing with toasted white and black sesame seeds for drama.

Meal Prep Tips

For meal prep, fry and freeze chicken in meal-sized portions without sauce; portion rice and a vegetable on the side. Freeze sauce in small mason jars or zip-top bags; thaw and reheat sauce in a skillet and toss with reheated chicken to serve. This approach keeps textures optimal and makes it easy to assemble fresh weeknight meals in under 15 minutes.

There you have it—an easy, dependable method to make sesame chicken at home that beats most takeout. Try the technique once and you’ll see why double-frying and the simple sauce chemistry present a reliably delicious result. Enjoy sharing it with family and make it your own with small tweaks—this dish is meant to be joyful, forgiving, and utterly satisfying.