This post is all about crunchy sesame chicken — a version even better than takeout. It has become a family favorite and one I reserve for special occasions when I want to surprise everyone.
Imagine ultra-crispy chicken coated with toasted sesame seeds, paired with a tangy homemade sweet-and-sour sauce. If you have a dish you remember from childhood or from a restaurant that’s now gone, you know that longing. For me, that dish is this sesame chicken. I’m excited to share the recipe I finally perfected.
What is Chinese Takeout Crispy Crunchy Sesame Chicken
This crispy sesame chicken comes from a small Chinese restaurant in Tualatin, OR, where I grew up. To my family it was the definitive sesame chicken. Later I discovered that this particular style — chicken with a crisp, sesame-studded exterior served without a heavy sauce and accompanied by sweet-and-sour for dipping — is rare and hard to find elsewhere.
After moving to Atlanta I kept craving it. Most recipes online describe a softer, saucy sesame chicken topped with a few sesame seeds. That’s not what I was after. I wanted the very crisp, crunchy texture I remembered and couldn’t find it anywhere.
I attempted to recreate it many times starting in 2013, and I failed repeatedly: the breading was off, the texture wrong, and I couldn’t figure out how the sesame seeds were integrated. Recently, with more cooking experience, the method finally clicked and the result was exactly what I’d been chasing.
I’m thrilled to share the finished recipe and would love to hear your feedback. If you know more about the origins of this style of sesame chicken, please share — I’m eager to learn.
Crispy Sesame Chicken
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In Georgia this style is uncommon; most places offer a saucier sesame chicken. Back home in Oregon, sauce-free sesame chicken served with sweet-and-sour and spicy mustard is typical. Since I couldn’t find it here, I recreated it at home.
Ingredients
- 4 chicken breasts, sliced into 2″ long pieces
- peanut or vegetable oil for frying
- Serve with jasmine rice
Sesame Chicken Batter
- 1/2 cup self-rising flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 cup filtered water
- 3 oz sesame seeds
Sweet and Sour Sauce
- 1/2 cup filtered water
- 1 cup granulated sugar
- 1/2 cup rice vinegar or white vinegar
- 1/3 cup ketchup
- 2 tablespoons cornstarch
Instructions
Prep
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Heat oil to 375°F (190°C). Use a candy thermometer to monitor and maintain temperature, as it will fluctuate while frying.
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Line a baking sheet or cooling rack with paper towels and place it near the frying pan to drain finished chicken.
Batter & Fry Chicken
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Make the batter by whisking together the self-rising flour, cornstarch, salt, sugar, and water until smooth.
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Dip each chicken piece into the batter so it’s fully coated, then carefully lower into the hot oil. Work quickly and fry in batches to avoid overcrowding.
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Fry for 5–6 minutes, turning as needed to brown evenly. Use a skimmer to separate pieces and prevent sticking.
Sweet & Sour Sauce
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In a small saucepan over medium heat, combine sugar, vinegar, and 1/2 cup water. Stir and heat until the sugar dissolves.
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Whisk ketchup and 2 tablespoons cornstarch in a small bowl until smooth, then add to the saucepan. Bring to a boil, whisking until the sauce thickens and becomes glossy. Remove from heat and cool slightly; it’s nice served warm for dipping.