Sesame Chicken

Tender morsels of chicken coated in earthy sesame seeds and lacquered with a sweet and savory glaze, this recipe makes the best sesame chicken.


  • 450 grams chicken breast – skinless boneless (2 small breasts) cut into 1-inch chunks
  • 1 egg white
  • 1 teaspoon ginger juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper – ground
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar – granulated
  • 2 tablespoons Shaoxing wine
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons potato starch
  • 1 cup sesame seeds – whole
  • scallions for garnish


  1. Whisk the egg white, ginger juice, salt and white pepper until frothy and then add the chicken and stir to coat evenly. Let this marinate for at least 20 minutes.
  2. To prepare the sauce, add the soy sauce, sugar and shaoxing to a small saucepan and boil until most of the liquid has evaporated and the mixture makes large glossy bubbles as it boils.
  3. Remove from the heat and then add the sesame oil and vinegar and whisk to combine. Pour the sauce into a large bowl.
  4. Add 1-inch of oil to heavy bottomed pot and heat to 340 degrees F (170 C).
  5. Drain off any excess liquid from the chicken and then add the potato starch and stir to coat evenly. The chicken should be very sticky.
  6. Add the sesame seeds to a bowl and bread the chicken with the sesame seeds.
  7. When the oil is ready, fry the chicken in batches until golden brown and then transfer directly to the bowl with the sauce.
  8. Once you’re done frying one batch of chicken, toss the chicken in the bowl to coat evenly with the sauce and then transfer the chicken to a serving platter.
  9. Repeat with the rest of the chicken and then garnish with scallions.



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