This easy sesame chicken has been my quick rescue on busy weeknights and a guaranteed crowd-pleaser when friends drop by. I first landed on this version during a hectic week when takeout felt inevitable. I wanted that familiar sweet-tangy sauce and the satisfying crisp exterior, but with cleaner ingredients and faster timing. After a few tweaks to the batter and a simple two-stage frying technique, the pieces came out crunchy and light, with a glossy sauce that clings to every bite. The contrast between the crisp chicken and the sticky sauce is what makes this dish so comforting. What makes this preparation special is how reliably it reproduces the texture of restaurant-style sesame chicken at home. Using boneless thighs keeps the meat moist while the cornstarch batter puffs and crisps in hot oil. The sauce balances ketchup, sugar, and vinegar for a classic sweet-tart profile, while a splash of light soy and a dash of dark soy deepen the color. I love that this comes together in about 30 minutes from start to finish; it feels indulgent without being complicated.

Ingredients

• Chicken: 2 pounds boneless, skinless chicken thighs trimmed and cut into 1-inch pieces. Thighs stay juicy and tolerate frying better than breast; look for pieces that are uniform in size to ensure even cooking.
• Water and baking soda: 1/4 cup water and 1/2 teaspoon baking soda to tenderize the pieces slightly and help the batter adhere. Baking soda is optional but gives a lighter texture.
• Salt: 1/2 teaspoon Kosher salt. If you use fine table salt, reduce slightly to avoid over-salting.
• Egg: 2 large eggs to bind the cornstarch and give body to the exterior as it fries.
• Cornstarch for coating: 1/2 cup cornstarch to create the crisp exterior. Cornstarch fries up crisper than flour and gives the glossy sheen once sauced.
• Oil for frying: Neutral oil for frying — about 2 to 3 inches in a wok or deep pan. Use canola, vegetable, or peanut oil for high smoke point.
• Sesame sauce base: 1/2 cup ketchup, 1/2 cup water, 1/2 cup granulated sugar, 2 tablespoons white vinegar, 1 tablespoon cornstarch, 1 tablespoon light soy sauce, and 1/2 teaspoon dark soy sauce (optional). These ingredients produce a glossy, flavorful sauce that clings to the chicken.
• Green onion: 1 stalk green onion, thinly sliced, whites separated from greens. Whites are stir-fried briefly to perfume the sauce; greens are for garnish.
• Garnish: Toasted sesame seeds for finishing. They add texture and a toasty aroma.

Instructions

Marinate the chicken: In a large mixing bowl combine 2 pounds of cut chicken thighs, 1/4 cup water, 1/2 teaspoon baking soda, and 1/2 teaspoon Kosher salt. Vigorously toss until the liquid is mostly absorbed; this helps the protein lightly brine and improves batter adhesion. Add 2 large eggs and mix until incorporated. Add 1/2 cup cornstarch and mix until no dry streaks remain, then stir in 1 tablespoon neutral oil to finish the coating. Heat the oil: Use a wok or a tall-sided heavy pan and add enough oil to reach about 2 to 3 inches deep. Heat the oil to 375°F (190°C). Use a candy or deep-fry thermometer to maintain accurate temperature; consistent heat is essential for uniform crisping and to avoid greasiness. Prepare the sauce: While oil heats, whisk together 1/2 cup ketchup, 1/2 cup water, 1/2 cup granulated sugar, 2 tablespoons white vinegar, 1 tablespoon cornstarch, 1 tablespoon light soy sauce, and 1/2 teaspoon dark soy sauce in a bowl or large measuring cup. Set aside; this can be made ahead and refrigerated for convenience. First fry: Maintain oil at 375°F and gently add chicken pieces in a single even layer without overcrowding. Fry in batches if necessary. Cook 4 to 5 minutes, stirring occasionally to prevent sticking, until pieces are set and beginning to color. Remove and drain on paper towels or a wire rack for 2 to 3 minutes. Second fry: Return the oil to 375°F and re-fry the par-cooked pieces for another 5 to 6 minutes until deep golden and crisp. Double-frying evaporates excess moisture and produces a durable crust that stays crunchy under sauce. Finish the sauce and toss: In a clean wok or large skillet over medium heat add a small splash of oil and stir-fry the white parts of the sliced green onion for about 10 to 15 seconds until fragrant. Stir the prepared sauce and pour into the pan. Increase to medium-high and bring to a vigorous simmer, stirring frequently until the sauce thickens and turns glossy. Add the fried chicken and toss quickly to coat. Garnish with sesame seeds and sliced green onion greens and serve immediately with steamed white rice.

Storage Tips

To store leftovers, separate the fried chicken and sauce. Refrigerate each in airtight containers for up to 3 days. When reheating, preheat the oven to 400°F and spread the chicken on a wire rack set over a baking sheet; heat for 8 to 10 minutes to restore crispness, then gently warm the sauce on the stovetop and toss to coat. Avoid microwaving the sauced chicken as it will become soggy. For freezing, flash-freeze the fried pieces on a tray, then transfer to a freezer bag to prevent sticking; the sauce freezes well in a separate container for up to 3 months.

Ingredient Substitutions

For a lighter option, substitute chicken breast cut into similar-size pieces, but reduce second fry time by 1 to 2 minutes to avoid drying out. Make it gluten free by swapping light soy sauce for gluten-free tamari or coconut aminos and omitting dark soy sauce, which is mostly for color. To reduce sugar without losing thickness, replace part of the granulated sugar with a liquid sweetener like honey, but reduce other liquids slightly and be mindful that color and gloss will shift. For a vegetarian option, use firm tofu pressed well, cut into 1-inch cubes and fried with the same double-fry technique.

Serving Suggestions

Serve with steamed jasmine or short-grain white rice to capture the sauce, or offer fried rice and stir-fried vegetables for a complete meal. Add quick pickled cucumbers or a simple cabbage slaw on the side to cut through sweetness with acidity and crunch. Garnish with toasted sesame seeds and sliced green onion greens for brightness. For dinner parties, transfer to a warm serving bowl and let guests spoon rice alongside; the glazed pieces hold heat well for short periods.

Cultural Background

Sesame chicken is part of Chinese-American cuisine, a family of dishes adapted for American tastes. It draws inspiration from Cantonese-American dishes where sweet, glossy sauces became popular. Unlike some traditional Chinese preparations that emphasize balance and subtlety, Chinese-American versions often lean sweeter and use deep frying for texture. Over decades, this style became associated with takeout classics served across the United States, and home cooks have continued to adapt techniques to create familiar flavors with fresher, simpler ingredients.

Seasonal Adaptations

In summer, lighten the meal with a side of grilled seasonal vegetables and reduce sugar by 20 percent for a brighter finish. During colder months, serve with steamed bok choy or roasted broccolini and add a splash of toasted sesame oil to the sauce for a deeper aroma. Holiday gatherings can accommodate a larger tray of double-fried pieces kept warm in a low oven and sauced just before serving to maintain crispness for guests.

Meal Prep Tips

To streamline weeknight cooking, prep the sauce and slice the chicken the night before. Marinate overnight in the water-baking soda mix and refrigerate tightly covered. Right before dinner, dredge in cornstarch, fry twice, and finish with the warmed sauce. Store in meal-sized portions in shallow containers so you can reheat only what you need. Use stackable glass containers for efficient fridge storage and label with dates to track freshness.

This sesame chicken is one of those simple pleasures that rewards attention to small techniques. With a quick two-stage fry and a balanced sauce, you get the comforting nostalgia of takeout without sacrificing control over ingredients or flavor. Try it once and I think it will become one of your favorite quick dinners too.