Last updated on November 11th, 2016
When I lived in New York City, Sesame Chicken was my favorite Chinese take-out food. It’s an additive dish of crisply fried chicken morsels all dressed up in a shimmering, semi-sweet sauce. Alas, such deliciousness isn’t available within a reasonable distance of my Hudson Valley home. So when I want Sesame Chicken, I have to make it for myself.
You might like to serve Sesame Chicken for dinner tonight. Here’s the step-by-step recipe:
First, grab 4 skinless, boneless chicken thighs (about 1 lb total), and cut them into 1/2- to 3/4-inch pieces.
Then put 1 egg white into a big bowl…
And whisk it until it foams. A foamy egg white is just one component of the Chinese marinating technique called “velveting.” Velveted chicken remains moist even after it is breaded and deep-fried.
Now whisk into the egg white 1/4 teaspoon baking soda…
1 1/2 tablespoons of cornstarch…
1 tablespoon of soy sauce…
A tablespoon of dry vermouth (or any dry white wine)…
And — quelle horreur! — a tablespoon of vodka.
“But Kevin,” you ask, “why add two alcohols to the velveting marinade?” Well, because the acid in the vermouth (or any dry white wine) will cause the baking soda to foam. Meanwhile, the vodka will break down the gluten in the dry-coating, thus giving the chicken a wonderfully crisp, “craggy” exterior during the frying stage.
Add the chicken pieces to the marinade, and toss them with a spatula to coat. Then cover the bowl with plastic wrap, and stick it in the fridge while you make the dry coating and sauce. If you’re not in a rush, you can marinate the chicken for several hours.
Onto the dry coating! Tip 1/2 cup of all-purpose flour into a large bowl…
Add 1/2 cup cornstarch…
1/2 teaspoon baking powder…
And a pinch of kosher salt.
Whisk thoroughly to combine, and then set the bowl aside.
Now glance outside your kitchen window, and discover that snow is falling. On October 27. It seems that today is the perfect day to make Sesame Chicken.
Onto the sauce! Tip 2 teaspoons canola, vegetable, or peanut (my choice) oil into a large non-stick skillet.
Add 2 minced garlic cloves…
2 minced scallions (just the white part, and a bit of the pale green)…
A shredded knob of peeled, fresh ginger (I shredded mine on a micro-zester)…
And a teaspoon of sesame seeds.
Set the skillet over medium heat, and saute until the scallions soften — about 3 minutes.
Off heat, add to the skillet 3 tablespoons of soy sauce…
2 tablespoons of dry vermouth…
2 tablespoons of rice vinegar…
3 tablespoons of water (or chicken stock)…
5 tablespoons of sugar (OR, use honey)…
And 2 teaspoons of sesame oil. If you’ve never tasted sesame oil, please take note: it’s delicious!
Bring the works to a quick boil while stirring slowly but constantly.
Then add 1 tablespoon cornstarch mixed with just enough cold water to make a thick paste.
Stir, over medium heat, just until the sauce begins to thicken. Then remove the skillet from the heat.
Now carefully taste the sauce. Does it need more sugar (or honey)? More sesame oil? Soy sauce? Ginger? Add more of these ingredients to suit your taste. If you’d like to add a bit of heat, just toss in a small amount of crushed red pepper flakes.
Now it’s time to deep-fry the chicken. Pour 1 1/2 quarts of canola, vegetable, or peanut (again, my favorite) oil into a wok or Dutch oven, and heat it to 350°F. A candy thermometer is your friend here.
With the help of a slotted spoon, transfer the chicken morsels to the flour mixture, and toss ’em with your hands to coat. (I don’t add the marinade to the flour mixture as some cooks do. It’s too messy.)
One at a time (to avoid sticking), and working in 3 or 4 batches, gently lower the chicken pieces into the hot oil. Fry until the chicken is cooked through and definitely crispy — about 4 minutes.
Remove the cooked chicken with a slotted spoon or a “spider” strainer (as above), and let drain on paper towels. Be sure to taste a morsel. It will be crunchy-crisp on the outside, and tender and juicy on the inside.
Transfer the chicken to the sauce-filled skillet…
And toss the chicken about until it glistens like starlight.
Garnish the chicken with sesame seeds, and serve with such “take out” accompaniments as cooked white rice and steamed broccoli.
Or, just put the shimmering chicken on a plate, and garnish the works with both sesame seeds and chopped bits of scallion greens. (Pictured above is the serving I prepared for Brenda Johnson, my ever-lovin’ taste-tester.)
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Meanwhile, here’s the printable:
Crisp morsels of chicken, dressed in a fragrant ginger and sesame oil sauce.
Ingredients
- 1 egg white
- 1/4 teaspoon baking soda
- 1 1/2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon dry vermouth
- 1 tablespoon vodka
- 4 skinless, boneless chicken thighs (about 1 lb), cut into 1/2 to 3/4-inch pieces
- 1/2 cup all-purpose ("plain") flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons canola, vegetable, or peanut oil
- 2 cloves garlic, minced
- 2 scallions (white part), minced
- A 1-inch piece of fresh ginger, peeled and grated (or minced)
- 1 teaspoon sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoon dry vermouth
- 2 tablespoons rice vinegar
- 3 tablespoons water or chicken stock
- 5 tablespoons sugar (or, use honey)
- 2 teaspoons (or more, to taste) sesame seed oil
- 1 tablespoon cornstarch blended with just enough cold water to make a thick paste
- 1 1/2 quarts canola, vegetable, or peanut oil
Instructions
- Making the marinade -- In a large bowl, whisk the egg white until it foams. Then whisk in the baking soda, cornstarch, soy sauce, vermouth, and vodka. Add the chicken pieces, and toss to coat. Cover and refrigerate for 10-15 minutes, or for up to 12 hours.
- Making the dry coating -- In a large bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
- Making the sauce -- Pour the vegetable or peanut oil into a large, non-stick skillet, add the garlic, scallions, grated (or minced) ginger and the sesame seeds, and cook over medium heat until the scallions have softened -- about 3 minutes. Off heat, stir in the soy sauce, vermouth, rice vinegar, water (or chicken stock), sugar (or honey), and sesame seed oil. Bring to a boil over high heat, then stir in the cornstarch solution. Stir until the sauce begins to thicken -- about 30 seconds. Remove from heat.
- Frying the chicken -- Pour the vegetable or peanut oil into a Dutch oven, and heat to 350°F (use a candy thermometer to monitor temperature). Using a slotted spoon, transfer the chicken pieces to the flour mixture, and toss with hands to coat. Working in 3 or 4 batches, lower the chicken morsels one-by-one into the hot oil. (If you add too many pieces at once, they will stick together.) Fry until cooked through and definitely crisp -- about 4 minutes. Drain on paper towels.
- Saucing and serving -- put the chicken morsels in the skillet of sauce, and toss with a spatula to coat. Top with sesame seeds, and serve with hot white rice and broccoli.
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Rita says
Awesome! My daughter was JUST asking me what’s for dinner tonight and I saw this posted on FB. Quick and easy. THIS it tonight’s dinner 🙂 TY!
Kevin Lee Jacobs says
Hi Rita — Enjoy!
Brenda Johnson says
Kevin told me he was making this….and brought Lily over for her daily treat after making this, and he smelled delicious!!! (Yes- between his description and smelling it- I really needed sesame chicken!!!) How VERY happy I was when Kevin appeared with a big plate of it for me to take home as I was leaving work for the day!!!! I reheated in my toaster oven….and the chicken was crispy on the outside, still moist and juicy on the inside! A perfect sweet and savory balance, full of real “restaurant flavor”!!! Complete win with this Kevin!!!! Craving satisfied!!! (I shared with my family, they agreed that this is absolutely as good as from a restsurant!!) Thanks for sharing Kevin!!
Kevin Lee Jacobs says
Hi Brenda – Thanks for taste-testing. So glad you and your family enjoyed the dish, and that it reheated perfectly well! Lots of smoochies from Lily and Kevin
AnnofPA says
I LOVE Sesame chicken! Totes trying this! Thanks, Kevin! : )
Say it isn’t snow?!?
Kevin Lee Jacobs says
Hi AnneofPA – Steady snow here all day yesterday. All gone now. Phew!
Tracy in New Hampster says
You’re the best! I am going to be making this with the very very last of the ichiban eggplants, bless their little hearts! It will be wonderful 🙂
Kathrina Osborn says
Sounds great! I am making this tomorrow night, and will let you know how it turns out!
Annie B says
Wonderful…except for the thigh part….no….. But, I’ll try this week with white meat. Thank you, Kevin.
Cheryl Scharling says
I’ve been looking for a good Sesame Chicken recipe for ages. This looks WONDERFUL and once I get over the after-effects of my flu shot (today), I will have to make this. Unless you feel so sorry for me that you’ll deliver some to Cobleskill!
Deborah Goodman says
Sounds absolutely yummy! At our house we too love Chinese but have to travel to get it. This will make a wonderful addition to my monthly recipe rotation.
I have to ask though, Any date yet for your long awaited cookbook? I have a daughter with autism who is on the mid functioning level. Cooking is very therapeutic for her and I have to admit that she is pretty darn good at it. We like to use your recipes because the format and style in which you write is like having a favorite uncle in the kitchen teaching you to cook. Your cookbook will be added to her collection and used pretty frequently I’m sure.
Matt Locke says
Must make. Looks awesome.
Miss the snow. Want to retire to Maine
Kevin Lee Jacobs says
Hi Deborah – I’m glad the step-by-step format of my recipes work out so well for you and your daughter. Cookbook in late-spring 2017. (I hope!)
Hi Matt Locke – This dish is definitely worth while. Enjoy!
Pat Mulligan says
Sounds yummy!
Mary W says
Sesame chicken is also my favorite! Can’t wait to try this and understand about velveting. Not only did I get a great recipe but a great snowy garden picture to watercolor. Happy day!
Helga G says
Definitely on the menu for next Sundays Dinner.
Deborah L Marshall says
I seem to have a reaction to cornstarch is there an alternative?
gloria says
Thanks once again Kevin- This is my husband’s favorite and I would love to surprise him- So hard to get great Chinese Food and Great Pizza in Lower Berkshires/Taconic Hills- Something about the New York environs that produces terrific and fast cuisine. We are always searching for that sine qua non of unique flavor.
Paula says
What do you do with the leftover oil?
Kevin Lee Jacobs says
Hi Paula – You can re-use leftover oil, just as I do. Strain it, let it cool to room temperature, and then funnel it into its original container.
Vickie Thomas says
Perhaps I’m overlooking it, but in your step-by-step instructions, you show grating ginger with a microplane, but I don’t see ginger listed anywhere in the ingredient list. I would like a ball park amount of ginger to add, knowing you’ve already said to taste to adjust flavor to individual tastes. Thank you. I love your blog, hints and recipes!!
Kevin Lee Jacobs says
Vickie Thomas – Thanks for the ginger-alert. Fixed now!
Doris Doody says
How does one get the job of being KLJ’s ‘taste tester’? If I sell my house in Massachusettes, look for one on the Hudson; or contract to clean ALL your WINDOWS once a week…will you give me the job? BTW, love your blog and your recipes, and your interior decorating, and gardening hints. Will I be able to buy your cookbook someplace? Barnes and Noble?
Sarahbeth says
I should never read your emails posts when I’m hungry! Wow! This looks like a wonderful culinary adventure! Now, hot and sour soup?
Lilliput says
Oh, I enjoy your blog. Don’t even know how I got hooked. Probably searching for how to propagate Geraniums back before the SNOW. I digress.
That recipe looks divine, even if I’m not sure if I have vodka (true horror). I have four children under six. Booze doesn’t last long here.
I feel I know the Hudson Valley, despite living in Canada. I read a great book: Country Matters: The Pleasures and Tribulations of Moving from a Big City to an Old Country Farmhouse by Michael Korda. Have you read it? Quite an interesting portrayal of the Hudson Valley.
Diane says
Hi, Kevin,
Your sesame chicken recipe sounds delicious without having made it yet. I will be making sesame chicken as soon as I can.
Thank you for your wonderful blog full of house plant and gardening ideas. Your recipes are really nice and unique.
Mary Jouver says
This absolutely looks and sounds yummy! Can’t wait to give it a try!
Ellin Pollachek says
This looks like a MAJOR yum. Will make it on our next Snow Day. Just had one (snow day) but will make it soon, I’m sure. I love this dish.
Linda BP says
My daughter is sensitive to all corn and soy products. We love chinese food, but those ingredients can’t be used at my house. So I end up substituting arrowroot powder and coconut aminos. It is mostly a 1:1 substitution, I just have to keep an eye on the looks and taste!
Louise says
Deborah L Marshall, I regularly use ground flax meal instead of cornstarch to thicken soups, gravy and sauces. I think it would be fine. I’ll try the recipe with that change and let you know. Or you can try it and let me know.
Kevin, I will use gluten free flour to make this perfect for my gluten free husband, when we are out of the city and cannot get any good Chinese food.
Dori says
I think your prep times are a bit off. It took me that long to read the recipe. I think I will allow all afternoon to cook this. I will get the stuff out in the morning and clean up in the evening.
Sunni says
Your visuals were lovely. In regards to reusing oil: you strain and return to container. Does the oil then need to be refrigerated since raw poultry had been used? Recipe sounds great…..off to get the required booze. Thanks!
Dianne says
Kevin, this recipe sounds delicious! I’m going to try it very soon.
I’m wondering… If you saute the chicken instead of breading and frying it, do you think the final product would suffer too much from that change? Thank you!
KRYSTYNA says
Kevin,what kind of frying pan You are using,thanks
Kevin Lee Jacobs says
Hi Dianne – For “traditional” Chinese-American Sesame Chicken, the chicken morsels are always breaded and then deep-fried. (Not sure how the recipe will turn out if you omit these steps.)
Hi Krystyna – For deep frying the chicken, I used my trusty 5-quart Dutch oven. It’s made by Le Creuset.
Leslie Maher says
Made the sesame chicken tonight; better than take out and something I will definitely make again. Delicious!
Gail Monroe says
Sounds way too yummy…Any substitution for the alcohol? I have family members (2) that are allergic to alcohol…
Kevin Lee Jacobs says
Hi Leslie – I’m so glad this recipe worked out for you!
Julie says
Aaaah Vodka! Now my dish will be excellent. I’ve tried –but nothing came close to Hunan in Bloomington, MN. This looks and sounds awesome! Thank you Kevin!
Morgan says
Hi Kevin! This looks amazing, and you did a lovely plating. For those in areas tragically deprived of authentic Chinese flavors, I highly recommend checking out Maggie’s website and blog at: http://omnivorescookbook.com/
She publishes native everyday Chinese recipes with very clear instructions, and like you, is a bit of a genius.
Christine Swift says
One question…how do I become your ever lovin’ taste tester? xxx
sue says
Thank you, Kevin, for the Sesame Chicken recipe. I have just developed a serious allergy to shell fish, of which components are in most of the seasoning mixes used in Chinese cooking. This avoids all the offenders and I can enjoy without fear. Do you have a similar General Tso recipe?Susan W.
Margo says
Kevin, you’re the best! I have never tried this recipe but it is my fav. I will take the plunge and get the ingredients. My mouth is watering at the thought! Thanks!
Marian says
Thank-you for including brands of rice vinegar and sesame oil.
There are so many from which to choose I end up leaving confused with nothing.
I trust you and thanks much !!!
Patricia Bolus says
Hi KEVIN, LOVE TO GET YOUR EMAILS WEEKLY, REALLY LOOK FORWARD TO THEM. COULD I USE GIN OR WHITE RUM INSTEAD OF VODKA?
L Lawson says
How many ingredients can sesame chicken have? The end result was fab!!! It was even fun creating. Why Vodka ?
Alastair B says
Absolutely delicious Kevin. I made it for a friend visiting me here in Victoria, BC from Taiwan. He said it is the best sesame chicken he ever tasted and has taken the recipe home to cook the dish for his parents.
Pat Kelly says
This very more-ish dish lived up to its billing. It was very, very tasty but simple. I did the prep earlier in the day (marinade, floury bit, and sauce) then brought it all together in minutes.
I do have one question, Kevin. In the pictorial for the dry coating, it says 1 tsp baking powder; in the printed recipe, it says 1/2 tsp. I followed the pictorial and, to be honest, I couldn’t see that it mattered but for clarity, which is it?
I’d never heard of velveting but I get it. It stayed crispy outside and was wonderfully tender inside. Thank you for another splendid meal, Kevin.
Kevin Lee Jacobs says
Hi Pat Kelly – The printable version is correct — 1/2 teaspoon baking powder for dry coat, even though, as you discovered, a full teaspoon won’t hurt anything. So glad the dish worked out for you!
Bernadette says
Hi Kevin I made this tonight and it was outstanding, we could not stop eating it.
I preped it during the day like Pat Kelly did then it came together really fast in the evening.
The only thing I would do next time as I had 1.5 lbs of chicken thighs is to go heavy on the sauce to make up for the extra chicken. This is definitely
Impressive and I can’t wait to make it for company.
I look forward to your cookbook 🙂
Kevin Lee Jacobs says
Hi Bernadette – So glad you tried — and liked — this recipe. Like you, I’m in the can’t-stop-eating-it camp. Cookbook will be published in late May, 2017.
Georgette Fontaine says
Excellent recipe. I made it tonight and it was just perfect. The only problem was the size of the chicken breasts… they were huge and I knew I had to fry some and put it to the side so I seasoned half of the fried chicken with salt and garlic powder when it came out of the fryer. I put the other half in the sauce and served with rice and broccoli.. Really really this is a recipe worth keeping.
Thank You Kevin…
Kevin Lee Jacobs says
Hi Georgette – So pleased you enjoyed the Sesame Chicken. Addicting, yes!
Chrissie says
HI Keven! Sounds delish. Wondering if there is a way to do this via air frying instead of deep frying?
LucySu says
Kevin, how’s Binky doing? Virtual kitten-hugs sent.
kathy passie says
WOW! Sounds wonderful… Tonights dinner!!!
Thanks so much !
Sue says
Can you reuse the oil?
Kevin Lee Jacobs says
Hi Kathy – Let me know how the dish turns out for you!
Hi Sue – You can reuse the oil. Just let it cool completely, and then filter.
Gale Reilly says
Dammit! If I want to make this recipe I’m going to have to move, because there’s no way I can look out my kitchen window and see snow falling! Does rain count? It looks delicious! ❤️
Kevin Lee Jacobs says
Hi Gale – Yes. For the sake of this Sesame Chicken, rain is as good as snow!
Bernadette says
I made this yesterday before I even saw this post, I had your recipe from previous post. It’s one of our favorites 🙂
Kevin Lee Jacobs says
Hi Bernadette – I’m so glad!