The Golden Standard Crispy Homemade Sesame Chicken Better Than the Chippy

The Golden Standard Crispy Homemade Sesame Chick

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:4 servings

Ingredients:

• 1.2 kg (2.6 lbs) Boneless, Skinless Chicken Thighs, cut into 1.5-inch (4 cm) cubes
• 2 Large Egg Whites, lightly whisked
• 1 tablespoon Low-Sodium Soy Sauce (or Tamari)
• 1/2 teaspoon Baking Soda (Bicarbonate of Soda)
• 1 cup Cornstarch (Maize Starch)
• 1/4 cup All-Purpose Flour
• 1/2 teaspoon Black Pepper, freshly ground
• 4 cups Neutral Frying Oil (e.g., Canola, Peanut), approximate for deep frying
• 1 cup Chicken Stock (Low Sodium)
• 1/4 cup Rice Vinegar
• 1/4 cup Low-Sodium Soy Sauce
• 1/2 cup Honey or Light Brown Sugar (packed)
• 1 tablespoon Fresh Ginger, finely grated
• 2 cloves Garlic, minced
• 2 tablespoons Toasted Sesame Oil (Crucial: Use toasted oil for flavour)
• 1 tablespoon Cornstarch + 2 tablespoons Cold Water (for slurry)
• 2 tablespoons Toasted Sesame Seeds, for garnish
• 3 Spring Onions (Scallions), thinly sliced for garnish

Instructions:

• Marinate the Chicken: In a large bowl, combine the cubed chicken, egg whites, 1 tablespoon soy sauce, and baking soda. Toss until well coated.
• Coat the Chicken: In a separate shallow dish, whisk together the cornstarch, flour, and black pepper.
• Dredge: Working in batches, dredge the marinated chicken pieces fully into the dry coating, ensuring they are completely covered. Press lightly to help the coating adhere.
• Chill (The Waiting Game): Transfer the coated chicken to a wire rack. Let it rest, uncovered, in the refrigerator for at least 30 minutes. This allows the coating to dry out and stick properly.
• Combine Sauce Ingredients: In a medium saucepan, whisk together the chicken stock, rice vinegar, soy sauce, honey/brown sugar, grated ginger, and minced garlic.
• Simmer: Bring the mixture to a gentle boil over medium heat, stirring until the sugar is dissolved. Reduce heat to low.
• Thicken: Whisk the cornstarch slurry (cornstarch dissolved in cold water) until smooth. Pour it slowly into the simmering sauce while whisking continuously.
• Finish the Sauce: Cook for 1–2 minutes until the sauce is thick and clear, coating the back of a spoon. Remove from the heat and stir in the toasted sesame oil. Keep warm.
• Heat the Oil: Fill a Dutch oven or wok with oil to a depth of about 2 inches (5 cm). Heat the oil using a thermometer to 340°F (170°C).
• First Fry (Cook Through): Working in small batches (do not overcrowd the pot!), carefully drop the chicken pieces into the hot oil. Fry for 3–4 minutes until they are pale golden yellow and cooked through.
• Drain and Rest: Remove the chicken with a spider skimmer and transfer it back onto the clean wire rack. Allow the oil temperature to recover.
• Second Fry (The Crisp Boost): Increase the oil temperature to 375°F (190°C). Fry the chicken again, in small batches, for 60–90 seconds until superb golden-brown and crispy.
• Final Drain: Remove the chicken and immediately place it on the wire rack.
• Toss: In a large bowl, pour about two-thirds of the warm sesame sauce over the freshly fried chicken. Toss gently but quickly until every piece is glossy and coated. Reserve the remaining sauce for serving.
• Garnish and Serve: Transfer the coated chicken to a serving platter. Sprinkle generously with toasted sesame seeds and fresh spring onions. Serve immediately.

Nutrition Facts

Calories:650 kcal

Protein:45 g

Fat:35 g

Carbs:45 g

Sugar:25 g

Sodium:650 mg

Recipe Info

Category:Main Course

Cuisine:Chinese

Ditching the Delivery App: Why Your Homemade Sesame Chicken That's Better Starts Now

Are you fed up with spending twenty quid on chewy, soggy Take Out that leaves you feeling a bit rubbish afterwards? Honestly, the last time I ordered, the chicken was swimming in sugar syrup.

That’s why I finally perfected the ultimate dish: Homemade Sesame Chicken That's Better than anything you can get delivered, hands down.

This isn't just another Sesame Chicken Recipe . This is proper weekend comfort food, the undisputed king of all Chinese Fakeaway Recipes .

While the dish famously comes from Chinese-American kitchens, this version brings serious restaurant quality home. It truly captures those vibrant Asian Flavors without any of the greasy disappointment.

The Secret Weapon: Crunch and Glaze

I know what you are thinking: frying chicken is a nightmare. I promise it is worth the effort! We skip the sad, soft crust for a brilliant Crispy Chicken Coating .

The magic trick? It’s all about the necessary Double Fry Technique . That flash of high heat is the secret weapon; it drives out moisture and guarantees maximum crunch.

Trust me, learning the precise oil temperature was my biggest challenge. I wasted so much chicken early on because I didn't use a thermometer! But once you master the simple Double Fry Technique , you will never go back to floppy chicken.

It’s a medium difficulty cook, mainly because you need to manage the oil, but the prep is only about 20 minutes.

The Sticky, Nutty Finish

And the sauce? Oh my gosh, the sauce! It hits that perfect balance of sweet, tangy, and profoundly savoury. We skip the overly sweet corn syrup nonsense for a luscious Sticky Chicken Glaze instead.

This thick, rich Savory Sauce is made utterly nutty and complex with high-quality Toasted Sesame Oil .

You’ll get four generous servings out of this recipe, easily enough for a Friday night feast with plenty of leftovers (if you manage to stop eating it straight from the pan, that is).

This is moist, tender chicken covered in that perfect, shatteringly crisp crust. It really is addictive. Ready to ditch the delivery app forever? Let’s grab the ingredients and make some magic.

Getting Our Kit On: The Essentials for Ultimate Sesame Chicken

Right, let’s talk shopping. You know how sometimes a simple recipe turns into a nightmare because you missed one little thing? Been there, done that.

This is how we make sure our Homemade Sesame Chicken That's Better than any delivery version starts absolutely perfectly. Forget that greasy, soggy Take Out .

We are building amazing Asian Flavors from the ground up!

The Magic Bits: Crispy Chicken Coating Must-Haves

For the chicken, I swear by thighs. Grab about 1.2 kg (2.6 lbs) of boneless thighs. They stay juicy when fried.

The real secret for that perfect Crispy Chicken Coating is the dry mix. You need a massive 1 cup (125 g) of cornstarch (or maize starch, for my UK mates).

This starch is essential. It's the only way to nail the Double Fry Technique later. I tried using only plain flour once.

Honestly? It was a floppy disaster.

Don't forget the egg whites and a little splash of soy sauce for the initial marinade. And here is my secret weapon: 1/2 tsp (2.

5 g) of baking soda. It keeps the meat ridiculously tender.

Building the Ultimate Savory Sauce

This is where the magic happens. We want a perfectly balanced Savory Sauce , not just syrup. We’re aiming for a beautiful, glossy Sticky Chicken Glaze .

You’ll need equal parts soy sauce and rice vinegar, about 1/4 cup (60 ml) each.

The sweetness comes from 1/2 cup (110 g) of honey or brown sugar. Adjust that later if you like! Crucially, the flavor foundation is Toasted Sesame Oil .

Use 2 tbsp (30 ml) of the toasted variety. That deep, nutty aroma defines great Sesame Chicken Recipe results. Don't swap it for plain vegetable oil.

That would be recipe treason, frankly.

Tools for the Job: Mastering Chinese Fakeaway Recipes

You don’t need a professional kitchen for these Chinese Fakeaway Recipes . But two things are non-negotiable. First, a heavy-bottomed pot or Dutch oven for frying.

Second, and this is critical, a deep-fry thermometer . You must hit 340° F ( 170° C) for the first fry.

Guessing the temperature leads to greasy chicken.

Also, grab a sturdy wire rack. When the chicken comes out, it needs to drain properly. Putting it straight onto a plate makes the bottom soggy.

Soggy chicken is sad chicken. Seriously, getting the right equipment makes this Sesame Chicken process so much easier and safer.

Getting That Take Out Crunch: The Prep Secrets

Right, let's get into the nitty-gritty of why this is the only Sesame Chicken Recipe you’ll ever need. We are crafting a superior Chinese Fakeaway Recipes experience here.

Forget disappointing, soggy Take Out . The secret to truly brilliant Homemade Sesame Chicken That's Better lies in the prep. Honestly, if you rush the start, you lose the crunch at the end.

First things first: organization. We call it mise en place, but really, it just means getting your ducks in a row.

Cube your chicken thighs (thighs stay moister, trust me). Then we toss them with the marinade, including the secret weapon: a tiny bit of baking soda.

This keeps the inside ridiculously juicy, even with the high heat coming up.

Mastering the Crispy Chicken Coating

Now for the coating magic. Mix your cornstarch and flour well. Dredge those marinated pieces properly. You want a thick, matte, Crispy Chicken Coating on every single piece.

Press the mixture onto the chicken lightly to help it stick.

This next step is non-negotiable. It solves the biggest challenge I ever faced: coating flaking off in the oil. Transfer the coated chicken to a wire rack and chill it, uncovered, in the fridge for at least 30 minutes .

That chilling time lets the starches hydrate and stick firmly to the meat. It’s essential for a stable, crunchy crust.

The Sticky Glaze and Double Fry Technique

While your chicken is chilling, whip up that glorious Savory Sauce . Combine all the sauce ingredients and bring them to a gentle simmer.

Remember to add that quality Toasted Sesame Oil right at the end. That oil delivers those rich, deep Asian Flavors we crave.

Whisk in your cornstarch slurry until the sauce thickens into a gorgeous, clear Sticky Chicken Glaze .

Next is the famous Double Fry Technique . Grab that thermometer! Heat your neutral oil in a heavy pot to a moderate 340° F ( 170° C) .

1. First, fry the chicken in small batches for 3 to 4 minutes.
2. The pieces will be pale golden but cooked through.
3. Pull them out and let them rest on the wire rack.
4. Increase the oil temperature rapidly to a blazing 375° F ( 190° C) .
5. Drop the chicken back in for the second flash fry—only 60 to 90 seconds . This boosts the crispness immediately!

Pro Tips for Maximum Crunch

Here’s the biggest pro tip: Only toss the chicken in the sauce right before serving. That beautiful crunch lasts only minutes once the wet sauce hits the hot crust.

If you coat it too early, you get sad, soggy chicken. Avoid that common mistake! Toss two-thirds of the glaze onto the fresh, hot chicken quickly, garnish with sesame seeds and spring onions, and serve immediately.

You’ll never call for delivery again.

The Secret Sauce of Success: Notes on Your Fakeaway Masterpiece

Honestly, once you nail this recipe, you’ll never dial for Take Out again. Making Homemade Sesame Chicken That's Better than the local chippy feels like a proper accomplishment.

You get all the comfort of the deep, rich Asian Flavors without the weird industrial aftertaste. This section is just the quick tips I learned, often the hard way!

Serving Up That Gorgeous Sticky Chicken Glaze

Right, plating is easy. Think simplicity. This Sesame Chicken is the star, so give it a spotlight. I always serve it over a mountain of steamed Jasmine rice, which soaks up that glorious Savory Sauce .

For colour and balance? You absolutely need some green. Quick-steamed Tenderstem broccoli or maybe some flash-fried bok choy is perfect.

Garnish liberally with those sliced spring onions—they make everything look instantly professional. When I first tried this Sesame Chicken Recipe , I realised why the takeaway always layers on those onions: visual contrast is a total game-changer.

The Tricky Bit: Storage and Reheating

Let's be real: fried food doesn't keep its crunch forever. The moment that beautiful Crispy Chicken Coating meets the fridge, it's going to soften.

If you have leftovers (which is rare, let's face it), store the chicken and the remaining sauce separately.

To bring back that crunch, forget the microwave. Seriously, don't do it! Heat the chicken in an air fryer at 180° C ( 350° F) for about 4– 5 minutes , or use a preheated oven until piping hot.

Then, toss it quickly in the reserved, warmed Sticky Chicken Glaze . It’ll be 90% as good as fresh.

Speedy Swaps and Adapting

One of the great things about Chinese Fakeaway Recipes is how adaptable they are. If you’re skipping the meat, this entire process works beautifully with firm tofu or even thick-cut cauliflower florets.

Just remember that veggie substitutes need a slightly longer chill time before the first fry to ensure the coating holds tight.

If you like a kick, try adding a tablespoon of Gochujang (Korean chilli paste) to the sauce alongside the ginger and garlic.

It adds warmth without overwhelming the distinct flavour of the Toasted Sesame Oil .

Healthier Home Cooking Basics

While we are deep-frying here, the benefit of making this at home is knowing exactly what goes into the Savory Sauce .

Unlike the gallons of high-fructose corn syrup in commercial versions, here we use honey or brown sugar. You control the sodium level by choosing low-sodium soy sauce.

Did you know the average commercial chicken dish can contain over 1,500 mg of sodium? By making this Homemade Sesame Chicken That's Better , you cut that down hugely, plus you benefit from the good fats in the quality frying oil and the flavour benefits of using true Toasted Sesame Oil .

Getting the 375° F ( 190° C) oil temp right for the Double Fry Technique might feel like a spot of bother, but trust me, the incredible flavour and texture is totes worth the extra effort.

You’ve got this!