The Best Chinese Sesame Chicken Recipe

6 servings


30 minutes

total time


For the Marinade:

1 egg white

2 tablespoons dark soy sauce

2 tablespoons Shaoxing wine (see note)

2 tablespoons 80-proof vodka

1/4 teaspoon baking soda

3 tablespoons corn starch

1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks (see note)

For the Dry Coating:

1/2 cup flour

1/2 cup cornstarch

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

For the Sauce:

3 tablespoons dark soy sauce

2 tablespoons Shaoxing wine (see note)

2 tablespoons Chinese rice vinegar or distilled white vinegar

3 tablespoons homemade or store-bought low-sodium chicken stock

5 tablespoons sugar

2 teaspoons roasted sesame seed oil

1 tablespoon corn starch

2 teaspoons peanut, vegetable, or canola oil

2 teaspoons minced garlic (about 2 medium cloves)

2 teaspoons minced fresh ginger (about one 1-inch piece)

2 teaspoons minced scallion bottoms (about 1 scallion)

2 tablespoons toasted sesame seeds

To Finish:

2 quarts of peanut, canola, or vegetable oil for deep frying

Steamed white rice and steamed broccoli for serving


For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and cornstarch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, cornstarch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.

For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine oil, garlic, ginger, and minced scallions in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape up any sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add half of sesame seeds. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.

To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) and adjust flame to maintain temperature.

Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.

Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F (163-190°C), until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.

Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Sprinkle with remaining sesame seeds and serve immediately with white rice and steamed broccoli.


Serving Size

Serves 4 to 6


500 kcal

Total Fat

20 g

Saturated Fat

3 g

Unsaturated Fat

0 g

Trans Fat



108 mg


962 mg

Total Carbohydrate

54 g

Dietary Fiber

1 g

Total Sugars

11 g


24 g

6 servings


30 minutes

total time
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