Crispy Sesame Chicken

Skip the takeout and make this crispy, sweet sesame chicken in just 30 minutes! With a golden, crunchy coating, flavorful sauce, and a perfect balance of sweetness and sesame, this dish is an easy, delicious homemade dinner. Whether you’re craving something savory and satisfying or want to impress guests with an Asian-inspired dish, this crispy sesame chicken is sure to become a favorite.

Why You’ll Love This Recipe

Crispy Sesame Chicken is everything you love about takeout—crispy, sweet, and full of flavor—made right in your own kitchen. The chicken is coated in a light, crispy batter, then tossed in a sweet and savory sesame sauce that brings it all together. The addition of sesame seeds and a touch of heat from the red pepper flakes takes the flavor profile to the next level. It’s a perfect balance of crunch, sweetness, and sesame, and it’s ready in just 30 minutes!

Ingredients

For the Sesame Chicken Sauce:

• ¼ cup soy sauce

• ¼ cup rice vinegar

• ½ cup brown sugar

• 1 tablespoon corn starch

• ⅓ cup water

• 2 teaspoons sesame oil

• ½ tablespoon sesame seeds

For the Tempura Batter:

• ½ cup cornstarch

• ½ cup flour

• 2 egg whites

• ½ cup cold seltzer water

For the Chicken:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks

• 2 teaspoons sesame oil

• ¼ teaspoon crushed red pepper

• 1 tablespoon minced garlic

• Vegetable oil, for deep frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Sauce:

In a bowl, mix together the soy sauce, rice vinegar, brown sugar, cornstarch, water, sesame oil, and sesame seeds. Set aside while you prepare the rest of the dish.

2. Prepare the Tempura Batter:

In a separate bowl, whisk together the cornstarch, flour, egg whites, and cold seltzer water until just combined. The batter should be slightly thick but still pourable. Add the chicken pieces to the batter and coat them evenly.

3. Fry the Chicken:

Heat about 3 inches of vegetable oil in a deep fryer or large pan to 350°F (175°C). Add the battered chicken in batches, frying until golden brown and crispy, about 5-6 minutes per batch. Remove the fried chicken and drain on paper towels to absorb excess oil.

4. Prepare the Sauce and Coat the Chicken:

In a large wok or skillet, heat 2 teaspoons sesame oil over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for about 30 seconds until fragrant.

5. Combine and Serve:

Add the prepared sauce to the pan with the garlic and red pepper flakes. Stir well, then add the fried chicken pieces. Toss everything together quickly to coat the chicken evenly in the sauce. Serve immediately, garnished with extra sesame seeds for a perfect finish.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Servings: 6 servings

Variations

• Add Veggies: Toss in some steamed or stir-fried vegetables like broccoli, bell peppers, or snap peas for a more balanced meal.

• Spicy Sesame Chicken: Add more crushed red pepper or a bit of chili paste to the sauce to increase the heat.

• Gluten-Free: Use a gluten-free all-purpose flour blend and cornstarch to make this dish gluten-free.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Reheat in the air fryer or a skillet to retain the crispy texture. Avoid microwaving, as it can make the chicken soggy.

FAQs

1. Can I use chicken breast instead of chicken thighs?

Yes, you can use boneless, skinless chicken breast instead of thighs. However, chicken thighs tend to be juicier and more flavorful, so using thighs is recommended for the best result.

2. Can I make this recipe without frying the chicken?

If you prefer to avoid frying, you can bake the chicken pieces at 400°F (200°C) for about 20 minutes, flipping halfway through, until crispy and cooked through.

3. Can I use regular soy sauce instead of low-sodium?

You can use regular soy sauce, but the sauce may be a bit saltier. If you’re watching your sodium intake, low-sodium soy sauce is the better choice.

4. Can I make the sauce ahead of time?

Yes, you can prepare the sesame sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before tossing it with the fried chicken.

5. How do I prevent the batter from falling off the chicken?

Make sure to coat the chicken pieces evenly with the tempura batter, and ensure the oil is at the right temperature (350°F) when frying to prevent the batter from becoming soggy.

6. Can I make this recipe spicier?

Yes, you can add more crushed red pepper or use a spicy chili paste to increase the heat. Adjust to your taste preferences.

7. Can I use boneless, skinless chicken thighs without cutting them into chunks?

You can, but cutting the chicken into smaller chunks allows for a crispier coating and more even cooking. If you prefer larger pieces, just make sure to adjust the cooking time accordingly.

8. Can I freeze the fried chicken?

Yes, you can freeze the fried chicken after cooking. Once cooled, place the chicken pieces in an airtight container or freezer bag and store them for up to 2 months. Reheat in the air fryer or oven for the best texture.

9. Can I use a different oil for frying?

You can use any oil with a high smoke point, such as canola oil, peanut oil, or sunflower oil, for frying the chicken.

10. Can I make this dish vegetarian?

Yes, you can substitute the chicken with tofu or tempeh for a vegetarian version. Coat and fry the tofu or tempeh in the same batter and sauce for a delicious alternative.

Conclusion

This Crispy Sesame Chicken is the perfect combination of crunchy, sweet, and savory, with a flavorful sauce that ties everything together. Whether you’re making it for a weeknight dinner or a special gathering, it’s sure to satisfy your craving for takeout-style food. Quick, easy, and delicious—this homemade dish is bound to become a favorite in your kitchen!

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