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Perfect Sesame Chicken

Rated as 4.63 out of 5 Stars

"If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce."
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Ingredients

1 h 15 m servings 509 cals
Original recipe yields 6 servings

Directions

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  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Nutrition Facts


Per Serving: 509 calories; 28.5 g fat; 50 g carbohydrates; 14.2 g protein; 44 mg cholesterol; 874 mg sodium. Full nutrition

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Reviews

Read all reviews 659
  1. 853 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

To cut down on fat, I baked rather than fried this chicken, and it was still to die for! I followed all directions except when it came time to put them in the olive oil, I put them on my stonewa...

Most helpful critical review

I had a hard time with this one. I thought that there was far too much sugar and cornstarch in the sauce and the batter was too thin. I was able to turn this into very good sesame chicken, but i...

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To cut down on fat, I baked rather than fried this chicken, and it was still to die for! I followed all directions except when it came time to put them in the olive oil, I put them on my stonewa...

OH MY GOSH....THIS WAS AMAZING!!! I'm not trying to toot my own horn or anything but this is the best sesame chicken that I've ever had (and I've had a lot). I used 3/4 cup of brown sugar, 1 1...

I made this tonight for my husbands birthday. I got rave reviews from everyone, including the MIL! I cut the sugar down to 1/3 cup and to be honest, it could have been 1/4 or under even. It was ...

Even my picky teen-agers ate this and said it tasted like it came from a restaurant. I took the suggestions and used brown sugar and rice vinegar. I used a whole can of chicken broth and mixed ...

Baked, not fried! Like emilyjane928, I wanted to avoid deep frying. Slightly different approach...I coated a baking sheet with 2T olive oil, then spread the chicken (straight from fridge) onto...

I was very impressed with this batter. The chicken fried up with a shatteringly crisp crust and was moist inside. Unfortunately, as soon as the sauce was poured over it, that great crispness w...

It is a great recipe for sure. However we thought it was very sweet made as written. Even the kids agreed. I should have read the reviews. It turned out beautifully otherwise. It does make a...

Loved it!!I followed the recipe to the letter with the exception of frying in olive oil. I used my deep fryer that has vegetable oil in it. Had this few weeks ago from a restaurant and have been...

This is a very tasty recipe, but it is better to use another type of oil other than olive oil for frying. Olive oil should only be used at low temperatures. At a high heat, properties change, ...