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Golden brown pieces of crispy sesame chicken in a savory sauce, garnished with sesame seeds and fresh green onions.

Insanely Crispy Sesame Chicken

This recipe delivers an audibly crispy sesame chicken that blows takeout versions out of the water. Featuring a double-fry method for a shatteringly crisp crust and a perfectly balanced sweet, savory, and tangy sauce, it's a restaurant-quality dish you can easily make at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg white
  • 1/2 cup cornstarch, for coating
  • 4-6 cups neutral oil for frying e.g., canola, vegetable, or peanut
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 inch ginger, freshly grated or minced
  • 1 tablespoon cornstarch, for slurry
  • 2 tablespoons cold water
  • 1 tablespoon toasted sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish

Equipment

  • Large heavy-bottomed pot or wok
  • Deep-fry thermometer
  • Wire rack
  • Baking sheet
  • Large Skillet
  • 2 medium bowls
  • 1 small bowl
  • Whisk
  • Spider strainer or slotted spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Paper towels

Method
 

  1. Cut the chicken into uniform 1-inch cubes. Pat the pieces completely dry with paper towels.
  2. In a medium bowl, whisk the egg white until light and foamy. Add the dry chicken pieces and toss until thoroughly coated.
  3. Place the 1/2 cup of cornstarch in a separate shallow dish. Working in batches, transfer the egg-white-coated chicken to the cornstarch and toss until each piece is lightly but completely covered. Shake off any excess.
  4. Place the coated chicken pieces in a single layer on a wire rack set over a baking sheet and let them rest while you prepare the sauce.
  5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and minced ginger. Set aside.
  6. In a separate tiny bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Set aside.
  7. In a large, heavy-bottomed pot or wok, heat 2-3 inches of neutral oil to 350°F (175°C). Use a thermometer for accuracy.
  8. Carefully add half of the chicken to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes, until light golden brown and cooked through. Remove with a spider strainer and place back on the wire rack to drain. Repeat with the remaining chicken.
  9. Increase the oil temperature to 375°F (190°C). Add all the cooked chicken back to the pot and fry for another 1-2 minutes, until deep golden brown and exceptionally crispy. Remove and drain on the wire rack.
  10. Pour the prepared sauce mixture into a large skillet or wok over medium heat and bring to a gentle simmer.
  11. Give the cornstarch slurry a quick re-whisk, then pour it into the simmering sauce while whisking constantly. Continue to simmer and whisk for 1-2 minutes until the sauce thickens to a glossy, syrup-like consistency.
  12. Turn off the heat. Add the double-fried chicken to the skillet with the sauce. Toss gently but quickly until all the chicken is evenly coated.
  13. Immediately transfer the sesame chicken to a serving platter. Garnish generously with toasted sesame seeds and sliced green onions. Serve hot for maximum crispiness.

Notes

The secret to an incredibly crispy crust that stays crunchy is the double-fry method; do not skip it. For a gluten-free version, substitute soy sauce with tamari or coconut aminos. To add some heat, whisk a teaspoon of sriracha or chili garlic sauce into the sauce. For extra flavor, add steamed broccoli or sliced bell peppers to the pan after tossing the chicken in the sauce.