Sesame Chicken

Name: American Sesame Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: United States
Ingredients: 600 g (1¼ lb) boneless skinless chicken thighs; 200 g (1¼ cups) cornstarch; 2 large eggs; 500 ml (2 cups) neutral oil; 120 g (⅔ cup) granulated sugar; 60 ml (¼ cup) rice vinegar; 45 ml (3 tbsp) soy sauce; 30 g (2 tbsp) tomato paste; 15 g (1 tbsp) fresh garlic; 10 g (1 tbsp) fresh ginger; 10 g (2 tsp) cornstarch; 15 g (2 tbsp) toasted sesame seeds; 2 stalks scallions; 300 g (3 cups) cooked white rice

★ 4.5

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Hailing from the United States, Sesame Chicken is a much-loved fried chicken dish.

About Sesame Chicken

Hailing from the United States, Sesame Chicken is a much-loved fried chicken dish. Key ingredients include chicken, corn, sugar and vinegar.

🏛️ History & Culture

Sesame Chicken is a Chinese-American creation, not a dish found in traditional Chinese cuisine. It emerged in the mid-20th century as part of the broader wave of Americanized Chinese food developed by immigrant cooks catering to Western tastes, and its exact origins are debated, with some attributing it to adaptations of General Tso's chicken or other sweet-savory preparations.

Across the United States, the dish is remarkably consistent—fried chicken pieces coated in a glossy, sweet-and-tangy sauce thickened with cornstarch and finished with toasted sesame seeds—though regional variations may adjust sweetness or add a mild chili kick. Culturally, it symbolizes the fusion that defines Chinese-American dining, reflecting how immigrant communities creatively repackaged familiar ingredients like vinegar and sugar to suit American palates, making it a staple of takeout menus from coast to coast.

🍳 How to make Sesame Chicken

AI-assisted, not kitchen-tested

American Sesame Chicken

A takeout-style favorite born in U.S. Chinese-American kitchens, featuring crispy fried chicken tossed in a glossy sweet-tangy sauce and finished with toasted sesame seeds.

Prep: 20 min
Cook: 20 min
Total: 40 min
Serves: 4
Difficulty: Medium

Recipe ingredients

600 g (1¼ lb) boneless skinless chicken thighs, cut into 3 cm / 1¼ in pieces
200 g (1¼ cups) cornstarch, for coating; do not substitute flour alone
2 large eggs, lightly beaten
500 ml (2 cups) neutral oil, vegetable or canola, for frying
120 g (⅔ cup) granulated sugar
60 ml (¼ cup) rice vinegar, white vinegar also works
45 ml (3 tbsp) soy sauce
30 g (2 tbsp) tomato paste, or 60 ml ketchup as a U.S. shortcut
15 g (1 tbsp) fresh garlic, minced (about 3 cloves)
10 g (1 tbsp) fresh ginger, minced
10 g (2 tsp) cornstarch, mixed with 30 ml / 2 tbsp water for slurry
15 g (2 tbsp) toasted sesame seeds, for garnish
2 stalks scallions, sliced, optional garnish
300 g (3 cups) cooked white rice, to serve

Steps

1 Pat the chicken pieces very dry with paper towels. Working in batches, dip each piece in beaten egg, then dredge thoroughly in the 200 g cornstarch, pressing so the coating adheres. Spread on a tray and let rest 5 minutes so the crust sets.
2 Heat oil in a wok or deep skillet to 175 °C / 350 °F. Fry chicken in small batches 3–4 minutes until pale gold and the internal temperature reaches 74 °C / 165 °F on an instant-read thermometer. Drain on a rack. (For extra crispness, do a second fry of 1–2 minutes; not required for doneness.)
3 While the chicken rests, make the sauce: in a small saucepan combine sugar, vinegar, soy sauce, tomato paste, garlic, and ginger. Bring to a simmer over medium heat, stirring, until the sugar dissolves.
4 Stir the cornstarch slurry and pour it into the simmering sauce. Cook 30–60 seconds, whisking, until glossy and thick enough to coat the back of a spoon. Remove from heat.
5 Add the fried chicken to the saucepan (or pour sauce over chicken in a bowl) and toss gently until every piece is coated in the shiny glaze.
6 Transfer to a serving plate, scatter generously with toasted sesame seeds and sliced scallions, and serve immediately with steamed white rice.

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🧺 Key ingredients

chicken
corn
sugar
vinegar

🍴 Where to eat it

Locals skip the takeout and tuck into sticky-sweet sesame chicken at a bustling Chinese-American diner, sharing a paper boat of it after Friday night errands.

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