Sesame Chicken

This dish is commonly found in Chinese restaurants throughout the United States. It is similar to General Tso's chicken, but with a sweet rather than spicy taste.

sesame chicken

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 whole egg
  • 1/3 cup water
  • 1 Tbsp. oil
  • to garnish white sesame seeds
  • for serving jasmine rice

for sauce

  • 1 Tbsp. oil
  • 1 garlic clove, minced
  • 2 Tbsp. soy sauce
  • 1/4 cup rice wine vinegar
  • 4 Tbsp. sugar
  • 2 tsp. cornstarch
  • 1/3 cup water
Sesame Chicken
Total Time: varies


Servings: 4 servings

Approximate nutrition information per serving (does not include rice): 351 calories; 9 g fat; 1.6 g saturated fat; 144 mg cholesterol; 678 mg sodium; 32 g carbohydrate; 0 g fiber; 12.5 g sugar; 36 g protein


Step 1. Combine flour, cornstarch, egg, water and oil until smooth. Add chicken and stir to coat evenly. Refrigerate chicken in batter for 30 minutes. 

Step 2. Working in batches, heat 2–3 inches of oil in a wok or large pot. Gently drop the chicken into the oil and fry until golden brown, about 3–5 minutes. Remove chicken from the oil and place on a paper towel. 

Step 3. In a large saucepan, heat 1 tablespoon oil over high heat. Add garlic and sauté slightly for 30–60 seconds. Add remaining sauce ingredients. Simmer until sauce has thickened, 3–5 minutes. 

Step 4. Add chicken to sauce and toss to coat evenly. Serve chicken over jasmine rice. Garnish with sesame seeds.