Name: CRISPY SESAME CHICKEN
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 450g chicken thigh, boneless and skinless; 1 tsp chicken powder; 1/2 tsp yum yum; 1/2 tsp sugar; 1/4 tsp white pepper; 1/2 tsp baking soda; 4 cloves garlic, minced; 1 tsp ginger; 1 tbsp sesame oil; 1 tbsp Chinese cooking wine; 1 tbsp cornstarch; 3 tbsp water; 3 tbsp soy sauce; 2 tbsp rice wine vinegar; 2 tbsp sesame oil; 1 tbsp oyster sauce; 2 tbsp brown sugar; 1/2 tsp chicken powder; 1/2 tbsp sesame seeds; 1/2 tbsp cornstarch; 1/2 cup cornstarch; 1 cup Self raising; 1.5 cup cold water; 2 tbsp oil, for stir fry; 4 cloves garlic, minced; Spring onions; Sesame seeds

If you love bold flavors, irresistible crunch, and the magic of turning kitchen staples into restaurant-level comfort food, you are in for a treat with CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME. This dish serves up tender chicken with a golden, crackly exterior—each bite glazed in a sticky-sweet, sesame-studded sauce that hugs every morsel. Paired with fluffy white rice and finished with scallions and sesame seeds, it easily outshines your favorite takeout. Prepare to wow yourself and everyone at the table!

Ingredients You’ll Need

The secret to phenomenal CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME is in its wonderfully balanced, everyday ingredients. Each one is essential, from the juiciest cut of chicken to those finishing garnishes that make the dish sparkle both in flavor and color.

Chicken Thigh (450g, boneless and skinless): Opt for thighs for maximum juiciness and tenderness after frying.
Chicken Powder (1 tsp): Lends savory depth and that unmistakable Chinese restaurant flavor.
Yum Yum (1/2 tsp): Adds umami punch—if you don’t have it, a pinch of MSG or umami seasoning substitute works.
Sugar (1/2 tsp): Balances the sauce and marinade for that classic sweet-savory note.
White Pepper (1/4 tsp): For gentle heat and signature warmth.
Baking Soda (1/2 tsp): Ensures your chicken stays extra tender when fried.
Garlic (4 cloves, minced): Doubles down for both marinade and stir-fry—fragrant heaven.
Ginger (1 tsp): Provides that fresh, aromatic zing every sesame chicken deserves.
Sesame Oil (1 tbsp for marinade, 2 tbsp for sauce): Gives nutty richness and authentic Chinese flavor.
Chinese Cooking Wine (1 tbsp): Deepens flavor and helps the marinade soak in fully.
Cornstarch (1 tbsp for marinade, 1/2 tbsp for sauce, 1/2 cup for batter): Key to both velvety marinade and super crispy coating.
Soy Sauce (3 tbsp): Classic saltiness in the sauce means every bite pops.
Rice Wine Vinegar (2 tbsp): Adds tang to balance the sweetness and fat of the dish.
Oyster Sauce (1 tbsp): Boosts the umami and rounds out the sauce’s flavor.
Brown Sugar (2 tbsp): Gives that glossy, sticky finish we all love on sesame chicken.
Sesame Seeds (1/2 tbsp for sauce, extra for garnish): Toasty and nutty perfection on top and in the sauce.
Self-Raising Flour (1 cup): The backbone of an airy, crispy wet batter.
Cold Water (1.5 cups): Keeps the batter light—cold is key!
Oil (2 tbsp for stir-fry, more for deep-frying): Choose neutral oil with a high smoke point for frying.
Spring Onions: For freshness, crunch, and a pop of vibrant color to finish your dish.

How to Make CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME

Step 1: Marinate the Chicken

Begin by slicing your boneless, skinless chicken thigh into 1-inch cubes. Place the chicken in a large bowl and add the chicken powder, yum yum (or a bit of MSG), sugar, white pepper, baking soda, minced garlic, ginger, sesame oil, Chinese cooking wine, and a tablespoon of cornstarch. Mix thoroughly—using your hands works best! Let the chicken marinate for at least 20 minutes. This step is magical because it infuses every bite with deep flavor and ensures juicy, tender meat after frying.

Step 2: Mix the Signature Sauce

While the chicken marinates, whisk together the sauce ingredients: soy sauce, rice wine vinegar, sesame oil, oyster sauce, brown sugar, chicken powder, sesame seeds, water, and cornstarch. Set this mixture aside—it looks simple, but together it transforms into that sticky, sweet, and savory sauce you crave from your favorite takeout.

Step 3: Prepare the Wet Batter

In a separate mixing bowl, combine the cornstarch and self-raising flour. Gradually whisk in the cold water until a smooth batter forms. It should be thick enough to coat the chicken without being gloppy. The cold temperature helps guarantee maximum crunch once the chicken hits the hot oil.

Step 4: Coat and Fry the Chicken

Dredge each piece of marinated chicken in the wet batter, making sure every nook and cranny is well coated. Meanwhile, preheat oil in a deep pan or wok to 350°F (175°C). Carefully add the battered chicken, frying in batches if needed to avoid overcrowding. Fry for 6 to 7 minutes, until golden brown and crispy. Drain on a wire rack or paper towels—don’t skip this, as it keeps your chicken beautifully crunchy.

Step 5: Create the Signature Sauce

In a clean wok or large skillet, heat 2 tablespoons of oil over high heat. Sauté the remaining minced garlic for about a minute, just until fragrant. Whisk your premixed sauce one more time (the cornstarch may settle), then pour it into the wok. Let it bubble and thicken, stirring constantly. In a couple of minutes, you’ll have a glossy, luscious sauce ready for your crispy chicken.

Step 6: Toss and Serve

Once the sauce is thickened, add your fried chicken pieces back to the wok. Toss everything together so each piece gets fully enrobed in that sticky, delicious sauce. Serve immediately with steaming hot rice, finishing with a generous sprinkle of sesame seeds and slices of spring onion for that perfect textural and visual finish. You’ve just made CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME like a true pro!

How to Serve CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME

Garnishes

For a show-stopping finish, scatter plenty of toasted sesame seeds and thinly sliced spring onions over your crispy chicken. Both add fresh snap and a burst of color. You can also toss on a few slivers of red chili or a drizzle of chili oil if you like a bit of heat—the garnishes play a crucial role in both flavor and presentation, giving your CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME that restaurant-quality appearance.

Side Dishes

Fluffy steamed white rice is the classic companion, soaking up all that extra sauce. For something different, try jasmine rice, brown rice, or even fried rice for a heartier meal. Light stir-fried greens like bok choy or Chinese broccoli keep things balanced and fresh, while a quick cucumber salad or some crunchy spring rolls create the ultimate Chinese-inspired feast.

Creative Ways to Present

Make this meal shine with a few tweaks: serve the chicken atop a bed of jasmine rice in individual bowls, sprinkle with microgreens for a modern edge, or pile it high on a large platter for sharing family-style. If you want extra wow-factor, add colorful edible flowers or nest the chicken inside crisp lettuce leaves for a fun, finger-food spin. CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME can look as impressive as it tastes!

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftovers, let the chicken cool to room temperature before transferring it to an airtight container. Store in the fridge for up to three days. The chicken may lose a bit of its signature crispiness, but the flavor will be even more concentrated!

Freezing

To freeze, place cooled chicken pieces (sauced or unsauced) on a baking sheet in a single layer and freeze until solid before transferring to a zip-top bag. This way, pieces won’t stick together, and they’ll reheat more evenly later. Frozen CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME will keep for up to two months.

Reheating

For the best texture, reheat leftover chicken in a preheated oven or air fryer at 180°C (350°F) for 7–10 minutes until hot and crispy on the outside. If you’re short on time, a quick sizzle in a hot skillet works too. Avoid microwaving if you can—it will turn your crispy bites soggy. Add an extra sprinkle of sesame seeds and fresh scallions after reheating to revive that just-cooked appeal.

FAQs

What can I use instead of chicken thighs?

Chicken breast works well if you prefer white meat, but keep in mind it cooks faster and can dry out more easily. Thighs remain juicier and more forgiving, making them the best choice for CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME.

Can I make this recipe gluten free?

Absolutely! Swap out the self-raising flour for your favorite gluten-free flour blend and double-check that your soy and oyster sauces are certified gluten free. The results are still delightfully crispy and full of flavor.

Is there a vegetarian option for this recipe?

Yes! Substitute cubes of firm tofu or cauliflower florets for the chicken. Treat them to the same marinade and batter and fry until crisp—then proceed with the sauce for a plant-based spin on CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME.

How do I keep the chicken crispy after tossing in the sauce?

Toss the chicken and sauce together just before serving, and only coat as much chicken as you plan to eat immediately. If you’re reheating leftovers, you can crisp them up in the oven first, then add sauce right before serving.

Can I make the sauce spicier?

Definitely! Add a squirt of chili paste, a pinch of red pepper flakes, or even a splash of sriracha to the sauce for a spicy kick that pairs beautifully with the sticky, sweet coating. It’s easy to customize CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME to your personal heat preference.

Final Thoughts

It’s honestly tough to top the comfort, flavor, and sheer delight that comes with making CRISPY SESAME CHICKEN: (BEST) CHINESE RECIPE AT HOME. Everything about this recipe, from the simple marinade to the glossy finish, encourages second helpings and big smiles. Don’t wait for takeout—give this homemade version a try and savor just how delicious and satisfying it is from the very first bite!