Easy Sesame Chicken Takeout

This easy sesame chicken has saved many weeknights at my house when we crave that glossy, tangy-sweet restaurant favorite but want to keep things simple and skip takeout. The chicken stays juicy inside thanks to a quick marinade and double frying delivers the crispiest results. Dunked in a sticky sauce that comes together in minutes this dish hits all the comforting notes of our favorite Chinese-American meal and is on the table in just half an hour.

My family always asks for this when we have movie night and I love that I can get it done faster than delivery. The double fry makes the chicken incredibly crisp every time I make it.

Ingredients

• Chicken thighs: boneless and skinless for tender juicy bites try to choose thighs that are not too fatty and trim well for best texture
• Water: helps the marinade penetrate for moist chicken
• Kosher salt: seasons the chicken throughout flakes dissolve great but if using finer salt use slightly less to avoid over seasoning
• Baking soda: tenderizes the chicken just a small amount creates that signature softness
• Eggs: bind everything together for a crispy coating pick large fresh eggs with bright yolks when possible
• Cornstarch: forms a light crisp shell on the chicken sift it if it seems clumpy
• Neutral oil: perfect for frying and sautéing look for a high smoke point oil like canola or peanut
• Toasted sesame seeds: for garnish add nutty aroma and a bit of crunch use fresh seeds for fullest flavor
• Ketchup: brings sweet tang and deep color pick a ketchup you enjoy since flavor comes through
• Granulated sugar: sweetens the sauce and gives it that restaurant feel
• White vinegar: provides brightness and a slight zip opt for clear distilled vinegar for clean flavor
• Soy sauce: adds savoriness and color choose a low sodium option to control salt levels
• Dark soy sauce: optional for color and deeper flavor if you have it use but regular works fine
• Green onions: sliced thin for freshness use both white and green parts for layered flavor

Step-by-Step Instructions

Marinate the Chicken:

Combine trimmed chicken thighs with water salt and baking soda in a large mixing bowl. Mix energetically with your hands until the water nearly disappears into the meat giving the chicken a head start for juicy texture.

Add Binding Ingredients:

Mix in the eggs so everything is coated and sticky. Add cornstarch and work it in ensuring every piece has an even powdery layer and there is no dry starch left. Finish by drizzling in oil and mixing so each piece is slightly glossy.

Heat Oil for Frying:

Pour two to three inches of neutral oil into a wok or deep pan. Heat over medium high until a thermometer reads three hundred seventy five degrees Fahrenheit. Hot enough oil is key for the best crispy crust.

Make the Sauce:

While oil heats blend ketchup water sugar vinegar cornstarch soy sauce and optional dark soy sauce in a bowl or big measuring cup. Stir until any lumps vanish so the sauce will be perfectly silky.

First Fry the Chicken:

With the oil at temperature gently add chicken pieces one by one so they do not clump. Fry only enough to create a single floating layer and cook in batches if needed. Stir after a minute or two and fry for four to five minutes total until pale golden and crisp. Let pieces rest briefly on a paper towel lined rack to drain.

Second Fry for Crispness:

Return the oil to temperature and drop the fried chicken pieces back in. Fry an additional five to six minutes watching for a rich golden color and a crunchy texture that holds up to sauce. Remove and drain fully before saucing.

Prepare Aromatics and Finish Sauce:

Place a tablespoon of oil in a clean wok or pan over medium heat. Sauté the white parts of green onions for fifteen seconds until just fragrant being careful not to brown.

Cook and Thicken the Sauce:

Pour in the prepared sauce mixture. Raise heat slightly stirring often as sauce heats up and begins to bubble. Keep stirring so cornstarch thickens the sauce evenly and smoothly.

Coat the Chicken:

Add the crispy chicken to the bubbling sauce. Use a spatula to toss and turn every piece until generously glazed and glossy. Cook only a minute so the crust stays crunchy.

Garnish and Serve:

Transfer to a serving dish sprinkle with toasted sesame seeds and sliced green onions. Enjoy right away with fluffy rice for the best texture and flavor.

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I have a soft spot for toasted sesame seeds because they bring a gentle nutty aroma that always takes me back to kitchen celebrations. Family members love the moment I toss the seeds on top and everyone hurries to the table.

Storage Tips

Allow leftovers to cool completely before storing. Place in an airtight container and refrigerate for up to three days. If you want the chicken to stay crisp reheat in the oven or air fryer instead of microwaving. The sauce thickens when cold but loosens up once warmed.

Ingredient Substitutions

You can use chicken breast for a leaner bite but take care not to overcook since they dry out more easily. If out of cornstarch arrowroot or potato starch work well too. Gluten free soy sauce or tamari can stand in for regular soy sauce with equally delicious results.

Serving Suggestions

Serve sesame chicken over steamed rice or even fried rice to soak up the sauce. Blanched broccoli or snow peas make a nice crunchy vegetable side. For a fun twist serve it on lettuce cups for a light but flavorful meal.

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Cultural Context

Sesame chicken is an American Chinese classic that puts a sweet sticky spin on southern Chinese cooking styles. While not usually found in China proper it has become a favorite in homes and restaurants across the country. The double fry and sauce method draws inspiration from Cantonese techniques.

Recipe FAQs

→ How do I keep the chicken pieces crispy?

Use two-step frying: fry once, then let the chicken rest before frying a second time. This creates a lasting, crunchy crust.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be substituted for thighs, though thighs deliver juicier results and richer flavor.

→ Is it possible to make this gluten free?

Absolutely! Swap in gluten free soy sauce or add extra salt instead of regular soy for a gluten free version.

→ What’s the best rice to serve it with?

Plain steamed white rice or simple fried rice both complement the saucy, savory chicken beautifully.

→ How do I get the sauce to thicken?

Simmer the sauce in a hot pan, stirring often. The cornstarch will help it become glossy and cling to the chicken.

→ Can I prepare components ahead?

Yes! You can marinate the chicken up to overnight and mix the sauce ahead, saving time when cooking.