⏱ Prep: 20 min · 🔥 Cook: 25 min · 🍽 Serves: 4 · 📊 Medium

Takeout-style crispy sesame chicken with golden, crunchy battered chicken tossed in a sticky, sweet, and savory sesame sauce. Better than your favorite takeout and made right at home!

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🥬 Ingredients

Chicken & Marinade

• 700g (1.5 lbs) boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp white pepper
• 1 large egg

Crispy Coating

• 120g (1 cup) cornstarch
• 60g (1/2 cup) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Sesame Sauce

• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 3 tbsp honey
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp cornstarch
• 60ml (1/4 cup) water
• 1/2 tsp chili flakes (optional)

For Frying

• 750ml (3 cups) neutral oil (vegetable or canola)

Garnish & Serving

• 2 tbsp toasted sesame seeds
• 3 stalks green onions, thinly sliced
• for serving steamed white rice

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👨‍🍳 Instructions

1. In a large bowl, combine the chicken pieces with soy sauce, garlic powder, white pepper, and egg. Mix well to coat evenly and let marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge for deeper flavor.
2. In a separate bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt. This dry coating mixture is the key to achieving that signature extra-crispy takeout texture.
3. Working in batches, dredge the marinated chicken pieces thoroughly in the dry coating mixture, pressing gently to adhere on all sides. Place coated pieces on a wire rack and let rest for 5 minutes — this helps the coating bond and creates an even crispier crust when fried.
4. Heat the neutral oil in a deep wok or heavy-bottomed pot over medium-high heat until it reaches 175°C (350°F). Test the oil by dropping in a small piece of coated chicken — it should sizzle immediately and float to the top.
5. Fry the chicken in batches (do not overcrowd) for 4–5 minutes, turning occasionally, until deeply golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. For extra crispiness, double-fry by returning the chicken to the oil for an additional 1–2 minutes after a brief 2-minute rest.
6. While the chicken fries, prepare the sesame sauce: in a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, chili flakes, cornstarch, and water until fully combined and smooth.
7. In a large skillet or wok over medium heat, pour in the sesame sauce mixture and stir continuously for 2–3 minutes until it thickens, becomes glossy, and coats the back of a spoon. Reduce heat to low to keep warm.
8. Add the crispy fried chicken to the sauce and toss quickly (30–45 seconds) to coat every piece evenly — work fast to preserve the crunch. Immediately transfer to a serving plate.
9. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately over steamed white rice while the chicken is still crispy and the sauce is warm and glossy.

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💡 Tips & Variations

• Double-frying is the secret to restaurant-level crispiness — fry once to cook through, rest briefly, then fry again for 1–2 minutes to achieve that shatteringly crispy crust.
• Chicken thighs are preferred over breasts for this recipe as they stay juicier and more flavorful at high frying temperatures, but breasts can be used if you prefer leaner meat.
• Toss the chicken in the sauce right before serving — the longer it sits in the sauce, the softer the coating becomes, so timing is everything for maximum crunch.

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📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram