Homemade Sesame Chicken That’s Better Than Takeout Recipe

I perfected a Better Than Takeout Sesame Chicken that’s irresistibly crispy and lacquered in a sweet-savory sesame glaze, and I’ll let you in on the tiny pantry hack that changes everything.

I never cared much about takeout until I nailed a version I now brag about. I call it Better Than Takeout Sesame Chicken because the crunch and sticky glaze somehow feel more honest than the restaurant’s, and yes it hits that Crispy Asian Chicken craving every single time.

I use boneless skinless chicken thighs for real juiciness and finish with a shower of toasted sesame seeds so every bite has that tiny pop. It looks fancier than it is, I learned a few stupid little hacks that make it sing, you might be skeptical but then you eat it and shut up.

Ingredients

• Chicken thighs: Rich in protein, moist and flavorful, more forgiving then breast when frying.
• Cornstarch: Creates a light crispy coating, mostly carbs, gluten free thickening agent.
• Eggs: Bind batter and add protein, helps coatings stick, its a simple pantry staple.
• Brown sugar: Gives sweet molasses notes, balances soy saltiness, adds caramel color.
• Soy sauce: Deep salty umami adds savory backbone and color, watch sodium levels.
• Rice vinegar: Bright acidic tang that cuts richness, gives mild sour brightness.
• Sesame oil: Fragrant nuttiness, a little goes a long way, strong aroma.
• Garlic and ginger: Fresh aromatics, add sharp heat and zing, make the sauce come alive.
• Toasted sesame seeds: Give nutty crunch and garnish, tiny calories but flavorful.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs (or breasts)
• 2 large eggs
• 1 cup cornstarch (plus 1 tbsp cornstarch for the sauce)
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 to 3 cups neutral vegetable oil (canola, peanut, or vegetable)
• 1/2 cup ketchup
• 1/2 cup packed light brown sugar
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 1/2 cup chicken broth (or water)
• 1 tablespoon sesame oil
• 2 garlic cloves
• 1 teaspoon fresh ginger
• 2 tablespoons water (for sauce slurry)
• 2 tablespoons toasted sesame seeds
• 2 green onions

How to Make this

1. Cut 1 1/2 pounds boneless skinless chicken thighs into bite size pieces, pat them dry real well with paper towels so the coating sticks better.

2. Whisk 2 large eggs in a bowl. In another bowl mix 1 cup cornstarch, 1/2 cup all purpose flour, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

3. Dip each piece of chicken in the egg, then dredge in the cornstarch/flour mix press lightly so it sticks; let the coated pieces rest on a wire rack or plate for 10 minutes to set the crust.

4. Pour 2 to 3 cups neutral oil into a heavy skillet or pot and heat to about 325°F if you have a thermometer, otherwise medium heat until a scrap of batter sizzles but doesn’t burn. Fry chicken in batches so you dont crowd the pan, about 4 to 5 minutes per batch until mostly cooked through and pale golden. Remove to a rack.

5. For extra crispness do a quick second fry: raise oil to about 375°F and fry the chicken again 1 to 2 minutes until deep golden and super crispy, then drain on a rack or paper towels.

6. While the chicken rests, make the sauce: mince 2 garlic cloves and 1 teaspoon fresh ginger. In a medium saucepan combine 1/2 cup ketchup, 1/2 cup packed light brown sugar, 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1/2 cup chicken broth (or water) and 1 tablespoon sesame oil. Add the garlic and ginger and bring to a gentle simmer over medium heat.

7. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, stir that into the simmering sauce and cook for 1 to 2 minutes until glossy and thickened. Taste and adjust a little more soy or vinegar if you want it saltier or tangier.

8. Toss the hot fried chicken in the sauce right in the pan so every piece gets a shiny coat, or pour sauce over chicken in a large bowl and toss. Work fast so the crust stays crispy.

9. Sprinkle 2 tablespoons toasted sesame seeds and thinly sliced 2 green onions over the chicken, give one last toss and serve immediately.

Equipment Needed

1. Chef’s knife and cutting board, for cutting the thighs and slicing green onions
2. Paper towels, to pat the chicken very dry so the coating sticks
3. Two medium mixing bowls, one for the eggs and one for the cornstarch/flour mix
4. Whisk and measuring cups/spoons, to beat eggs and measure dry ingredients
5. Wire rack set over a baking sheet, to let the coated pieces rest and to drain fried chicken
6. Heavy skillet or deep pot (or Dutch oven), for frying in batches
7. Instant-read thermometer (optional) and tongs or a slotted spoon, to check oil temp and handle chicken
8. Medium saucepan and wooden spoon, for making and thickening the sauce
9. Small bowl and spoon for the cornstarch slurry, plus a large bowl or spatula for tossing the chicken in sauce

FAQ

Homemade Sesame Chicken That’s Better Than Takeout Recipe Substitutions and Variations

• Chicken (1 1/2 pounds): swap for firm tofu (press it, cube and dust in cornstarch before frying), or use shrimp (cook way less time), or cauliflower florets for a veg option — you’ll still get great bite.
• Cornstarch (coating + 1 tbsp): use potato starch or arrowroot 1 to 1 for the same crisp, or all purpose flour if thats what you got (flour is less crunchy).
• Ketchup (1/2 cup): replace with hoisin sauce 1 to 1 for deeper sweet savory notes, or mix 3 tbsp tomato paste + 3 tbsp water + 1 to 2 tbsp brown sugar to mimic ketchup.
• Soy sauce (1/4 cup): swap with tamari for a gluten free version, or coconut aminos for a soy free option its sweeter so taste and adjust as needed.

Pro Tips

1) Pat the chicken super dry and let the coating sit a bit before frying. If the surface has any moisture the coating wont cling and you’ll get soggy spots. A quick 10 minute rest on a rack helps the crust set.

2) Do the two-stage fry if you can: lower temp first to cook through, then raise it to crisp. If you dont have a thermometer, watch for the oil to quiet down between batches then get much livelier for the second fry. That short high-temp blast is what gives that glassy, crackly crust.

3) Keep the chicken crispy when saucing by working fast and using just enough sauce. Toss in a wide bowl or skillet off the heat, then serve immediately. If the sauce is too thin, reduce it a bit or thicken with a cornstarch slurry so it clings instead of soaking in.

4) Taste and tweak the sauce as it simmers. If its too sweet add a splash more vinegar, if its too salty a little water or broth will calm it. Want heat add chili garlic or sriracha a little at a time. Small adjustments go a long way.

5) Use a wire rack not paper towels to drain fried pieces, and keep cooked batches warm in a low oven (200 to 225 F) spaced out so they dont steam each other. This keeps them crisp until everything is ready to toss.