There’s something incredibly comforting about a plate of Crispy Chinese Takeout Sesame Chicken. That golden, crunchy crust, the sticky-sweet sesame glaze, the warm steam rising as you lift a forkful over fluffy rice—it’s more than just dinner; it’s nostalgia on a plate.
Growing up, takeout night was a small celebration in our home. After long weeks, my parents would surprise us with our favorite dishes from the corner Chinese restaurant. For me, it was always sesame chicken. I remember racing to the kitchen when I heard the paper bag rustle open, the scent of sesame oil and soy sauce filling the air, and how I’d carefully spoon the glistening chicken over my rice so no drop of sauce went to waste. It wasn’t just the taste—it was the comfort, the togetherness, the familiar joy of something you’ve looked forward to all day.
Now, making it at home brings that same comfort, only richer. There’s a pride in recreating this beloved dish from scratch. You get the crunch just right, the sauce balanced between sweet and savory, and the joy of watching your family dig in with the same excitement you once had. It’s a way of preserving tradition, even if the tradition started with a white takeout box and wooden chopsticks.
What’s beautiful about this recipe is how accessible it is. It doesn’t rely on complicated ingredients or hours of prep. You can whip it up in under 40 minutes, and it tastes better than what you remember. This homemade sesame chicken is proof that the food we love doesn’t have to come from a restaurant to be truly special.
Why You’ll Love This Crispy Chinese Takeout Sesame Chicken
- Unbeatable Texture: The chicken is incredibly juicy on the inside with a satisfyingly crisp, golden crust on the outside.
- Balanced Flavor: The sauce delivers that craveable combo of sweet, salty, and a gentle tang, tied together with nutty sesame notes.
- Quick and Easy: It’s a 30-minute meal that looks and tastes gourmet.
- Family Favorite: A hit with both adults and kids, this is a go-to weeknight dinner or weekend comfort dish.
- Takeout Feel at Home: Save money and skip delivery delays—make your favorite dish just the way you like it.
The Story Behind Crispy Chinese Takeout Sesame Chicken
- Yield: 4 servings
Description
There’s something incredibly comforting about a plate of Crispy Chinese Takeout Sesame Chicken. That golden, crunchy crust, the sticky-sweet sesame glaze, the warm steam rising as you lift a forkful over fluffy rice—it’s more than just dinner; it’s nostalgia on a plate.
Growing up, takeout night was a small celebration in our home. After long weeks, my parents would surprise us with our favorite dishes from the corner Chinese restaurant. For me, it was always sesame chicken. I remember racing to the kitchen when I heard the paper bag rustle open, the scent of sesame oil and soy sauce filling the air, and how I’d carefully spoon the glistening chicken over my rice so no drop of sauce went to waste. It wasn’t just the taste—it was the comfort, the togetherness, the familiar joy of something you’ve looked forward to all day.
Now, making it at home brings that same comfort, only richer. There’s a pride in recreating this beloved dish from scratch. You get the crunch just right, the sauce balanced between sweet and savory, and the joy of watching your family dig in with the same excitement you once had. It’s a way of preserving tradition, even if the tradition started with a white takeout box and wooden chopsticks.
What’s beautiful about this recipe is how accessible it is. It doesn’t rely on complicated ingredients or hours of prep. You can whip it up in under 40 minutes, and it tastes better than what you remember. This homemade sesame chicken is proof that the food we love doesn’t have to come from a restaurant to be truly special.
Ingredients
- For the Chicken:
-
1 lb boneless, skinless chicken thighs, cut into bite-sized chunks
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2 large eggs, beaten
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½ cup cornstarch
-
1 tsp garlic powder
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1 tsp sweet paprika
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½ tsp salt
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½ tsp black pepper
-
Oil for frying (vegetable or sunflower recommended)
- For the Sesame Sauce:
-
¼ cup soy sauce
-
1⁄3–½ cup brown sugar (adjust sweetness to taste)
-
1 Tbsp ketchup
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1 Tbsp rice vinegar or white vinegar
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1 Tbsp sesame oil
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2 Tbsp water
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2 tsp cornstarch (dissolved in 1 Tbsp water)
-
1–2 Tbsp sesame seeds, toasted
-
2 scallions, finely chopped for garnish
Instructions
In a large mixing bowl, whisk the eggs with garlic powder, paprika, salt, and pepper. Add in the chicken pieces, ensuring every piece is coated well. Sprinkle in the cornstarch and stir until a thick batter-like coating forms around the chicken.
Heat oil in a deep skillet or heavy-bottomed pot over medium-high heat. Once the oil reaches about 350°F, add the chicken in batches. Fry for 4 to 5 minutes, turning occasionally, until each piece is golden and crispy. Remove and drain on paper towels. The kitchen will smell amazing at this point—warm, savory, and slightly nutty.
In a small saucepan over medium heat, combine soy sauce, brown sugar, ketchup, vinegar, sesame oil, and water. Bring to a gentle simmer. Stir in the cornstarch slurry and cook, stirring frequently, until the sauce thickens and turns glossy.
Transfer the crispy chicken to a large bowl. Pour the hot sesame sauce over the chicken and toss until well coated. Sprinkle with toasted sesame seeds and green onions. Serve over a bed of steamed rice or alongside sautéed vegetables.
Notes
This recipe avoids any alcohol and uses common ingredients, making it ideal for family meals. Whether you’re hosting or just feeding a hungry household, it fits any occasion and never disappoints.
Nutrition
- Calories: 450
INGREDIENTS YOU’LL NEED
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized chunks
- 2 large eggs, beaten
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or sunflower recommended)
For the Sesame Sauce:
- ¼ cup soy sauce
- 1⁄3–½ cup brown sugar (adjust sweetness to taste)
- 1 Tbsp ketchup
- 1 Tbsp rice vinegar or white vinegar
- 1 Tbsp sesame oil
- 2 Tbsp water
- 2 tsp cornstarch (dissolved in 1 Tbsp water)
- 1–2 Tbsp sesame seeds, toasted
- 2 scallions, finely chopped for garnish
HOW TO MAKE CRISPY CHINESE TAKEOUT SESAME CHICKEN
1. Dredge the Chicken
In a large mixing bowl, whisk the eggs with garlic powder, paprika, salt, and pepper. Add in the chicken pieces, ensuring every piece is coated well. Sprinkle in the cornstarch and stir until a thick batter-like coating forms around the chicken.
2. Fry Until Golden
Heat oil in a deep skillet or heavy-bottomed pot over medium-high heat. Once the oil reaches about 350°F, add the chicken in batches. Fry for 4 to 5 minutes, turning occasionally, until each piece is golden and crispy. Remove and drain on paper towels. The kitchen will smell amazing at this point—warm, savory, and slightly nutty.
3. Make the Sesame Sauce
In a small saucepan over medium heat, combine soy sauce, brown sugar, ketchup, vinegar, sesame oil, and water. Bring to a gentle simmer. Stir in the cornstarch slurry and cook, stirring frequently, until the sauce thickens and turns glossy.
4. Combine and Serve
Transfer the crispy chicken to a large bowl. Pour the hot sesame sauce over the chicken and toss until well coated. Sprinkle with toasted sesame seeds and green onions. Serve over a bed of steamed rice or alongside sautéed vegetables.
HELPFUL TIPS
- Extra Crunch: For maximum crunch, double-fry the chicken—let the first round rest for 5 minutes, then fry again for 1-2 minutes.
- Prevent Sogginess: Only toss chicken with the sauce right before serving to maintain crispness.
- Flavor Twist: Add a pinch of crushed red pepper to the sauce for a subtle kick, or a teaspoon of ginger for depth.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
- Diet: Omnivore
NOTES
This recipe avoids any alcohol and uses common ingredients, making it ideal for family meals. Whether you’re hosting or just feeding a hungry household, it fits any occasion and never disappoints.
NUTRITIONAL INFORMATION (Estimated Per Serving)
- Calories: 450
- Protein: 27g
- Carbs: 35g
- Fat: 23g
- Fiber: 1g
- Sugar: 15g
- Sodium: 780mg
FREQUENTLY ASKED QUESTIONS
Can I use chicken breast instead of thighs?
Yes, chicken breast works well too. Just be careful not to overcook it, as it tends to dry out faster than thighs.
Is this dish spicy?
No, it’s more sweet and savory. But you can easily add spice with chili flakes or a splash of hot sauce.
How do I reheat leftovers?
Reheat in the oven at 375°F for 10 minutes or in an air fryer for 5-7 minutes to keep the chicken crispy. Reheat the sauce separately.
STORAGE INSTRUCTIONS
- Refrigerate: Store cooled chicken and sauce separately for up to 3 days.
- Freeze: Uncoated or fried (but unsauced) chicken freezes well for up to a month.
- Reheat: For best texture, use an air fryer or oven to restore crispness before adding sauce.
Related Recipes
If you loved this sesame chicken, you’ll definitely enjoy:
- A Sweet and Tangy Journey: Oven-Baked Sweet and Sour Chicken
- Wholesome Healthy Sesame Chicken – A Cozy, Flavor-Packed Takeout-Style Dinner
- Sesame Chicken
- Crispy Sweet Chilli Beef
CONCLUSION
There’s something magical about recreating a beloved takeout dish in your own kitchen. This Crispy Chinese Takeout Sesame Chicken is more than just a meal—it’s a celebration of flavor, texture, and memory. Whether you’re sharing it with loved ones or enjoying a cozy solo dinner, each bite brings comfort and a little sense of triumph. So go ahead, grab your chopsticks or a fork, and make tonight deliciously unforgettable.