Sesame Chicken

Sesame Chicken by Wok with Ray

Sesame chicken is one of my children’s favorite Chinese dishes from the take out menu. It is pretty good except the batter, which is so thick that you have to chew harder in order for you to have a bite of that chicken inside. I guess that’s what commercial cooking is all about right? Well, I have decided to cook it myself and this way, I could control the flavor and what goes in it.

So, here you are my friends — home cooked sesame chicken. Bon appétit!

Sesame Chicken
  • 2 lbs boneless chicken thighs
  • 3 cups vegetable oil
  • 2 stalks green onion -thinly sliced for garnishing
  • 3 Tablespoon sesame seeds - lightly toasted
Batter and Marinade
  • ¼ cup sifted all purpose flour
  • 4 Tablespoon cornstarch
  • ½ teaspoon baking soda
  • ¼ cup soy sauce
  • 1½ Tablespoon dry sherry
  • 4 Tablespoon water
  • 1 Tablespoon vegetable oil
  • 1 cup chicken broth
  • 1½ Tablespoon distilled vinegar
  • 1½ Tablespoon soy sauce
  • 1 cup sugar
  • ¼ cup sesame oil
  • 1 teaspoon chili paste -- you may use Sambal
  • 2 teaspoon finely chopped garlic
  • 2 teaspoon finely chopped ginger
Sauce Thickener
  • ½ cup water
  • 2½ Tablespoon cornstarch
  1. Cut chicken to bite size pieces and then set aside.
  2. In a bowl, combine all the batter ingredients. Mix until fully combined and smooth.
  3. Add chicken and then mix until fully coated with batter.
  4. Set aside in the fridge for 1 hour.
  5. Remove chicken from the fridge to room temperature.
  6. Place all the sauce ingredients in a sauce pan.
  7. Place pan over medium heat and then let the sauce boil.
  8. While the sauce is cooking, prepare the sauce thickener and then set aside.
  9. When the sauce begins to boil, slowly add the thickener while mixing it.
  10. Turn off the heat when the sauce thickens.
  11. Place wok over high heat.
  12. Add 3 cups vegetable oil.
  13. When the oil is hot, add chicken pieces and fry until golden brown. **
  14. Set aside on a paper-lined plate or pan.
  15. Repeat the process until all pieces are fried.
  16. Transfer oil in a bowl to cool and discard.
  17. Return wok over high heat.
  18. Return all of the cooked chicken pieces.
  19. Slowly pour in ⅓ of the thickened sauce.
  20. Mix well until all chicken pieces are fully coated with the sauce.
  21. Add more if thicker coating is desired.
  22. Sprinkle with sesame seeds and green onion.
  23. Serve hot with rice.
  24. ENJOY!
** Fry chicken in small batches to keep the oil hot.

Sesame Chicken by Wok with Ray

Your comment is always appreciated.




  1. says

    Even with that delicious sauce I can still hear that chicken go “crunch” when you bit into it. Just the way I like my sesame chicken! I’ve always wanted to make this at home so THANKS for the recipe!!! Can definitely see why it’s your kids favorite. :) Have a wonderful week my friend!

  2. says

    This looks terrific! Such great flavor and texture in this. Sesame chicken is really good stuff, but something I never make at home — it’s always a restaurant dish for me. I gotta try this — thanks so much.

  3. says

    You’re so right with that batter, they make it look bigger as well. Half of the chicken is all flour!
    Your version looks so delicious, I think I will go 2 extra rice on this one

  4. says

    Ray, I wish I’d seen your batter-marinade two days ago. I made very flavourless pork. I’ll know next time. Meanwhile, I have some chicken in the fridge. Thanks for inspiring tonight’s dinner. Can’t wait to try! Hope you’re having a good week!

  5. says

    Hi Ray, that’s a very scrumptious dish. I used to make it more in the past until I over made it and we lost interest. I think I need a new approach or new recipe for it and yours looks tantalizing. Going into my recipe box. Thanks!

  6. says

    Wow! I like how the chicken looks crunchy, but has lots of sauce. Perfect balance and great with rice! Thanks for the recipe… I’ll have to make it soon. :)

      • Narissa Rodrigues Identicon Narissa Rodrigues says

        I want to cook the sesame chicken. One of the ingredients is dry sherry. I don’t know what dry sherry looks like.. I don’t have this at home. Is there any alternative? Thanks

        • says

          Hi Narissa,

          Dry sherry is a type of wine. It is a small amount, so you may just eliminate it from the recipe. Thank you for asking Narissa. :)

  7. says

    What a coincidence! I think this is my favourite dish from a Chinese restaurant I used to go to (before they started to use ketchup and ready-to-use sauces in their dishes…) and never knew how to cook it! I am bookmarking your recipe and will try it soon. Thank you so much for posting it. The photograph is as always amazing.

  8. says

    Ohhh homemade is much better, especially for dishes with thick batter. Like you said the batter can be too thick and could be more than chicken pieces (in some restaurants). I love that you shared this recipe so we can make it at home!

  9. says

    Wow Ray, another awesome recipe…I love the shiny coating on the chicken and yum, love the idea of the texture…and the sauce…yum!
    The pictures are also amazing!
    Thanks for this recipe and hope you are having a wonderful week 😀

  10. says

    Love this dish and so do my boys. We usually eat this out but I think your way so I can control what goes into the dish. I wish I could grab those chopsticks and take a sample off your plate…Have a super day. BAM

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