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Better Then Takeout Sesame Chicken

Sydney @ Tastefully Frugal
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4


  • 2 boneless skinless chicken breasts (cut into bite size pieces)
  • 1 cup oil
  • 2 tsp minced garlic


  • 1 egg
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1/2 cup cold water
  • 1 Tbsp canola oil
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • 1/2 cup honey
  • 1/2 cup water
  • 1 Tbsp ketchup
  • 1 Tbsp cornstarch
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp salt


  • Combine frying batter in a large bowl and stir to combine.
  • Add chicken to batter and stir to make sure chicken is completely coated
  • In a medium bowl combine all sauce ingredients and set aside.
  • Heat oil in a large skillet over medium high heat for 3 minutes.
  • Reduce heat to medium and add chicken one piece at at time. Make sure to not have the pieces of chicken touch because they will stick together. I got between 15-20 pieces in my skillet a time.
  • Cook for 2 minutes and flip chicken over. Cook for an additional 2 minutes or until chicken is cooked through.
  • Place on a paper towel lined plate.
  • Repeat steps 5-7 with remaining chicken.
  • Take 1 Tbsp oil and combine with minced garlic in a wok over medium heat.
  • Add sauce and cook for 2 minutes.
  • Toss chicken in sauce and cook for an additional 1 minute.
  • Remove chicken to bowl or serving platter and top with sesame seeds (optional)


It's best to use long tongs to flip chicken because the oil will be very hot.
Keep children away from kitchen during cook time to avoid getting burned from oil splatter.
I usually mop my kitchen after I make these because oil does get on the floor and it can be slippery.
Adapted from Rasa Malaysia