This easy sesame chicken has been a weeknight hero in my kitchen ever since I first tested it on a rainy Thursday when takeout was not an option. I discovered this combination by simplifying pantry staples into a single glossy sauce and refining a two-stage frying technique to make the chicken reliably crispy. What makes this version special is the balance between a crisp exterior and tender interior, plus a sauce that is sweet with just the right tang to cut through the richness. It quickly became a family favorite, the kind of meal that gets requested again and again when schedules are hectic.

I love how quickly this comes together. With a 10 minute active prep and a 20 minute cook, it is the perfect choice when you want something that feels indulgent without spending the evening in the kitchen. The texture is essential; the baking soda and egg in the marinade produce tender chicken while the cornstarch creates a light, crunchy coating that stands up to the glossy sesame sauce. Little details, like separating the green onion whites and greens, and giving the sauce a final rapid boil, are what turn a simple formula into a memorable plate of comfort food.

Ingredients

• Boneless, skinless chicken thighs: 2 pounds trimmed and cut into 1 inch pieces. Thighs give more flavor and remain juicier than breasts. Look for even sized pieces to ensure uniform frying.
• Water: 1/4 cup for the marinade to help the baking soda tenderize and distribute seasoning evenly.
• Kosher salt: 1/2 teaspoon. If using fine table salt use slightly less because it measures differently. Salt seasons the meat and aids in moisture balance.
• Baking soda: 1/2 teaspoon. A touch of baking soda raises pH at the surface improving tenderness during quick cooking.
• Large eggs: 2 eggs to add protein and help the cornstarch adhere, creating a light batter base.
• Cornstarch: 1/2 cup for the batter. Cornstarch produces a crisper crust than flour and works beautifully with a double fry.
• Oil: 1 tablespoon mixed into the batter for sheen, plus 2 to 3 inches of neutral oil for frying such as peanut, canola or vegetable oil.
• Ketchup: 1/2 cup as the base of the sauce, providing tang and tomato sweetness that mimics classic takeout flavor.
• Granulated sugar: 1/2 cup to build the sweet backbone of the glaze. You can reduce slightly for less sweetness but the texture will change.
• White vinegar: 2 tablespoons to add brightness and balance the sugar.
• Soy sauce: 1 tablespoon light soy sauce for savory depth. Use gluten free soy sauce to adapt the dish for gluten intolerance.
• Dark soy sauce: 1/2 teaspoon optional, used only to deepen color without changing flavor much.
• Green onion: 1 stalk, sliced thin, whites and greens separated. Whites go into the sauce to flavor, greens are reserved for garnish.
• Toasted sesame seeds: For garnish. They add aroma and a visual finish that makes the dish look like restaurant style.

Instructions

Marinate the chicken: In a large mixing bowl combine the cut chicken pieces, 1/4 cup water, 1/2 teaspoon baking soda and 1/2 teaspoon Kosher salt. Vigorously mix so the surface of the chicken absorbs most of the liquid. This step tenderizes the meat and seasons it through. When the water has mostly disappeared add 2 large eggs and beat into the chicken until evenly coated. Finally, add 1/2 cup cornstarch and 1 tablespoon oil and fold until no dry streaks of cornstarch remain. The coating should cling but not be gloopy. Heat the oil: Choose a wok or a tall, heavy pan and fill with 2 to 3 inches of neutral oil. Heat gently and bring the oil to 375 degrees Fahrenheit. Using a thermometer gives the best control. Maintain around 375 degrees for a consistent fry; the first fry cooks through and the second fry crisps the exterior. Prepare the sauce: While the oil heats whisk together 1/2 cup ketchup, 1/2 cup water, 1/2 cup granulated sugar, 2 tablespoons white vinegar, 1 tablespoon cornstarch, 1 tablespoon light soy sauce and 1/2 teaspoon dark soy sauce if using. Mix until smooth. Separate the sliced green onion whites and greens now so the whites are ready for the pan and the greens remain fresh for garnish. First fry: When the oil reaches 375 degrees gently lower chicken pieces into the oil one by one so they form a single even layer without overcrowding. Fry in batches as needed. Cook for about 4 to 5 minutes until the coating is set and the pieces begin to color lightly. Remove to a rack or paper towels and let drain for 2 to 3 minutes. Break apart any pieces that stick together while frying. Second fry: Return the oil to 375 degrees and add the par-fried pieces back in. Fry for an additional 5 to 6 minutes until deeply golden and crispy. The double fry ensures a crunchy shell that holds up when tossed in sauce. Drain on a rack or paper towels and allow the oil to settle off the surface for a minute before saucing. Finish the sauce and toss: In a clean wok or large skillet set over medium heat add a splash of oil and the white parts of the sliced green onion. Stir fry for about 10 to 15 seconds until fragrant then pour in the prepared sauce. Increase heat to medium high and bring to a vigorous simmer, stirring frequently. As the sauce heats the cornstarch will thicken and the glaze will turn glossy. Add the fried chicken and toss quickly so each piece is evenly coated. Serve immediately over steamed rice, garnished with sesame seeds and the green onion tops.

Storage Tips

To store leftovers place cooled pieces in a single layer in an airtight container. Refrigerate for up to three days. For best texture when reheating, spread the pieces on a baking sheet and reheat at 400 degrees Fahrenheit for 6 to 8 minutes until warmed through and the exterior firms. If you do not have an oven, an air fryer at 375 degrees Fahrenheit for 3 to 5 minutes will revive crispness. Do not store the cooked chicken in sauce if you want to retain crunch long term. For freezing, flash cool the fried pieces, arrange on a tray to freeze solid, then transfer to a freezer safe bag for up to three months.

Ingredient Substitutions

If you need to make this gluten free replace light soy sauce and dark soy sauce with tamari or a gluten free soy alternative, and use cornstarch as written. To cut sugar by half use 1/4 cup granulated sugar and add a teaspoon of honey or maple syrup for complexity. For a lighter protein use boneless skinless chicken breast instead of thighs, though breasts cook faster and are less forgiving, so reduce first fry time by about one minute and monitor closely. For a vegetarian take use firm tofu pressed, cut into cubes, dusted in cornstarch, and double fried, then tossed in the same sauce.

Serving Suggestions

Serve over steamed jasmine rice for a classic pairing. For a more textured plate, pair with garlic fried rice and quick cucumber salad dressed with rice vinegar and sesame oil. Add steamed broccoli or snow peas on the side for brightness. Garnish generously with toasted sesame seeds and the green parts of the sliced green onion. For an elegant family style presentation, place the sauced chicken on a platter and scatter toasted sesame seeds and thinly sliced scallions across the top.

Cultural Background

Sesame chicken is a staple of Chinese American cuisine, known for its sweet, glossy sauce and deep-fried chicken pieces. It likely evolved from Cantonese flavors adapted to American palates with a preference for sweetness and bold sauce. While distinct from traditional dishes served in China, it is an important example of culinary adaptation and fusion. Regional variations in the United States include different balances of sugar and vinegar, or the addition of pineapple pieces in some recipes, reflecting local tastes and ingredient availability.

Seasonal Adaptations

In spring or summer lighten the plate with quick blanched asparagus and fresh herbs. In cooler months add roasted root vegetables for heartiness. For a holiday twist incorporate orange zest into the sauce and a splash of citrus juice to brighten the glaze. During barbecue season use a partially grilled chicken piece to infuse smoke before battering and frying, creating a hybrid flavor that bridges summer grilling and classic takeout comfort.

Meal Prep Tips

For efficient meal prep marinate the chicken overnight in the refrigerator, and mix the sauce and store it in a sealed jar up to three days ahead. When ready to serve, fry the chicken and toss briefly in the warmed sauce. Alternatively, fully cook and cool the chicken, freeze on a tray, then finish with sauce after freezing to keep a freshly sauced texture. Label containers with dates and use freezer safe bags or rigid plastic containers for the best long term results.

There is a simple joy in transforming pantry ingredients into a dish that delights the whole family. This sesame chicken is one of those reliable, comforting plates that becomes a trusted option when you want to feed people quickly with big flavor. Try it as written, then make it your own with small swaps and seasonal sides.