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Chinese Sesame Chicken

This easy recipe for Chinese sesame chicken gives you a crunchy chicken coated in its classic sweet sauce.  Serve with rice and steamed broccoli.

Chinese sesame chicken in a white bowl on a white marble counter

If there is one thing my family misses since moving to Israel, it’s Chinese food. 

Sure, there are Asian restaurants in Israel, but they do it differently.

Even if they had authentic Chinese food, it wouldn’t be the same because what we miss is American-Chinese food.

What they long for are dishes that are completely unfamiliar to a native Chinese pallet.

I’m talking about sesame chicken, orange chicken, General Tso’s chicken, and let’s not forget my favorite, beef and broccoli.

This inspired me to see if I can make these recipes and more on my own. 

I started with lemon chicken, a dish popular in Canadian Chinese takeout, because I had a bunch of lemon sitting around. 

Once I saw how easy it was to make that, I figured it would be just as easy to make most things and I wasn’t wrong.

This recipe couldn’t be easier. 

At first glance it looks like a laundry list of ingredients, but really most of them repeat, and you can easily find all of them in your pantry or kitchen cupboards.

Why does this recipe suggest dry sherry?

Some sesame chicken recipes call for shaoxing wine. 

Shaoxing wine is not only hard to find depending on where you are from (and I don’t like requiring specialty items in my recipes), but is also exceedingly hard – if possible, at all – to find kosher. 

So, since dry sherry is easier to find and can be found kosher, I list it as an option. 

However, I personally don’t think this ingredient changes the recipe enough to make it a requirement. 

You can easily make this recipe without dry sherry. I usually leave it out.

Why is sesame oil optional?

Sesame oil is relatively expensive and adds more calories to an already fattening dish.  Most recipes require it and if you have it on hand, you are welcome to use it. 

Personally though, I don’t think it makes enough of a difference to the flavor to require it, and when making this dish, I usually leave it out.


Most people have a preference between eating white meat or dark meat.  They both certainly have their benefits and detriments in this recipe.  

White meat has the benefit of being lean, more readily available as boneless and skinless, and it cooks quickly. 

Dark meat is juicer and does not dry out as quickly, making it a safer choice.

At the end of the day, you can use either white or dark meat for this recipe.  The choice is yours.  I often just choose based on what I have on hand.


For a gluten free alternative, use corn starch or potato starch instead of flour. They both fry very nicely.


Double Handed

Use one hand to dip the chicken in the egg and the other to roll it in flour. By using both hands, you avoid getting thick layers of batter on your fingers known as “club hand.”

Container Technique

Place half the flour at the bottom of a container. Add the chicken and cover with the remaining flour. Cover with a lid and shake for a few minutes. Each piece should come out well coated.


When frying chicken the temperature of the oil is important.

If it’s too cold, the chicken will be oily. On the other hand, if the oil is too hot the crust will fall off. With a thermometer it should about 350°F or 175°C to 375°F or 190°C degrees.

If you don’t have a thermometer, when the oil seems hot drop a little flour into the oil. If the flour sizzles and floats on the top, it’s hot enough.

To make sure it’s not too hot, keep it around medium-low and adjust as needed.


Yes and no. 

It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat. 

What is better is the quality of the chicken.

The salting process used to remove blood, as part of the koshering process, is believed to provide better quality meat.  

It creates a sort of quick dry brine.

Also, kosher animals are kept in better conditions than nonkosher animals, due to strict kosher health requirements of the animals.  They are also killed in arguably more humane conditions.

While I’ve only eaten kosher meat (so I cannot compare), I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher chicken is of superior quality to cook with.


According to the USDA, you should not wash chicken or meat because washing it spreads bacteria throughout the kitchen.

Water can splash bacteria up to 3 feet surrounding your sink, including onto counter tops, other food, towels, and you (i.e. cross contamination).

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will kill any bacteria that may be present.

One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like.  However, make sure you wipe down your sink afterwards.


If you want to clean your chicken without washing it, wipe it down with a wet paper towel. This will remove anything other than bacteria.

Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.



This method is the most highly recommended. Chicken typically takes a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.


This should take two to three hours.  Submerge your sealed chicken in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your chicken, and doesn’t do so evenly.


According to the USDA, you can cook frozen chicken.  It will take 50% longer to cook, but it’s an option.  You should also cook it on a roasting rack or over vegetables, so the heat can circulate around the chicken.


If you have extra raw chicken that you didn’t use but want to refreeze, you can as long as it was thawed in the fridge.

According to the USDA,“food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”


No.  Brining actually doesn’t do anything to help poultry.  In fact, it makes it soggy rather than juicy, with watered down flavor. 

Aromatic brines and stock don’t help with flavor either.  This is because the salt pulls water molecules in, leaving most of the flavor behind.


A dry brine loosens up muscle fibers, allowing them to retain more moisture without adding any excess liquid. 

Initially, the salt draws moisture out, then it dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed.  This leads to more intensely flavored results.

An added benefit is that it also requires less space and mess than a water brine.  Not to mention the fact that it allows for crispier skin. 


Yes.  Food experts are often under the impression that kosher meat and poultry cannot be brined and dry brined. 

This is because of the koshering process, which involves salting the meat to remove the blood.  However, the process is not nearly as long as the dry brining process, and unlike a dry brine, the poultry is soaked to remove the salt.

So, since the process is quite different than a dry brine, it is fine and even recommended to dry brine kosher poultry and meat.


Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap.  Store in the fridge for up to 4 days.


Freeze leftovers within 3-4 days.  Place cooled chicken in an airtight container or resealable freezer bag. 

Freeze for up to 4 months.  After that, it is safe to eat. However, the quality begins to degrade.

Yield: 4 servings

Easy Sesame Chicken

Chinese sesame chicken in a white bowl on a white marble counter

This easy recipe for Chinese sesame chicken gives you a crunchy chicken coated in its classic sweet sauce.



  • 1 egg
  • 3 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 pound chicken, boneless and skinless, cut into 1/2- to 3/4-inch chunks (455 grams)

Dry Coating

  • 1/2 cup cornstarch (65 grams)
  • 1/2 cup all-purpose flour (65 grams)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt


  • 1 teaspoon peanut or neutral flavored oil
  • 2 medium cloves garlic, minced
  • 1/2-inch piece ginger, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons dry sherry, optional
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons roasted sesame seed oil
  • 1 teaspoon chicken bullion powder
  • 2 tablespoons toasted sesame seeds


  1. Whisk to combine egg, cornstarch, and soy sauce in a mixing bowl.  Once you have a smooth batter, add the chicken and let sit for half an hour.
  2. In a second mixing bowl, add cornstarch, flour baking soda, and salt. Whisk to combine.
  3. Heat oil in preferably a heavy bottom frying pan or a wok.  You know the oil is hot enough when you drop in a bit of batter and it sizzles.  You want a temperature between 325°F and 375°F or 160°C and 190°C.
  4. Roll each piece of battered chicken in the dry mixture.  Shake off excess and add it to the hot oil. Repeat until the pan is full but not over crowded.  Fry until crispy and place on a paper towel lined plate. Repeat in batches with the remaining pieces of chicken.
  5. In a frying pan, add oil.  When it begins to simmer, add garlic and ginger.  Lightly fry for about 10 seconds, constantly stirring.  
  6. Add soy sauce, sherry if desired, brown sugar, white sugar, cornstarch, vinegar, sesame oil, and bullion powder. Stir until everything is well combined, including the sugar.  Simmer until it develops a thick syrup-like texture. Let cool slightly.
  7. Place the chicken in the sauce, sprinkle sesame seeds, and toss to coat.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 583Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 154mgSodium: 1574mgCarbohydrates: 53gFiber: 1gSugar: 12gProtein: 32g

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Tuesday 12th of October 2021

A genuinely excellent article which explains everything a home cook needs to know.


Tuesday 12th of October 2021

I'm glad you found it helpful :)

Monday 9th of September 2019

sound very good,i'll try it for sure


Monday 9th of September 2019

I look forward to hearing how you enjoy it :)

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