The Ultimate Crispy Sesame Chicken DoubleFried for a Proper Crunch

The Ultimate Crispy Sesame Chicken Doublefried F

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Preparation time:35 Mins

Cooking time:20 Mins

Servings:4 servings

Ingredients:

• 1.5 lb (680 g) Skinless, Boneless Chicken Thighs, cut into 1-inch (2.5 cm) cubes
• 1 Tbsp (15 ml) Low Sodium Soy Sauce (for marinade)
• 1 Tbsp (15 ml) Shaoxing Rice Wine (or Dry Sherry)
• 1 tsp (5 g) Fresh Ginger, grated (for marinade)
• 1/2 cup (60 g) All-Purpose Flour
• 1/2 cup (60 g) Cornstarch (Maize Starch)
• 1 tsp (5 g) Baking Powder
• 1 Large Egg, lightly whisked
• 1/4 cup (60 ml) Vodka (or ice-cold water)
• Pinch Fine Sea Salt and White Pepper
• 1/2 cup (120 ml) Low Sodium Soy Sauce (for glaze)
• 1/4 cup (60 ml) Rice Vinegar (unseasoned)
• 1/4 cup (60 g) Honey or Light Brown Sugar
• 1/4 cup (60 ml) Water or Chicken Stock
• 2 cloves (10 g) Garlic, minced
• 1 Tbsp (15 g) Fresh Ginger, finely minced (for glaze)
• 2 tsp (10 ml) Toasted Sesame Oil
• 1 Tbsp (15 g) Cornstarch (for slurry)
• 2 Tbsp (30 ml) Cold Water (for slurry)
• 4 cups (950 ml) Neutral Oil (e.g., Canola, Peanut, Grapeseed), for deep-frying
• 2 Tbsp (15 g) Toasted Sesame Seeds, for garnish
• 2 Spring Onions (Scallions), sliced, for garnish

Instructions:

• Marinate the Chicken: Combine the chicken pieces with 1 Tbsp Soy Sauce, Shaoxing Wine, and grated Ginger. Toss well and set aside for 15–30 minutes at room temperature.
• Make the Batter: In a large bowl, whisk together the Flour, Cornstarch, Baking Powder, Salt, and Pepper.
• Combine Wet and Dry: Whisk the Egg and Vodka (or cold water) together separately. Pour the wet mixture into the dry ingredients and whisk until just combined; the batter should be slightly lumpy and thick.
• Coat the Chicken: Toss the marinated chicken pieces directly into the batter until fully and evenly coated.
• Prepare the Sauce Base: In a small saucepan, whisk together 1/2 cup Soy Sauce, Rice Vinegar, Honey/Sugar, Water/Stock, minced Garlic, and Ginger. Bring to a gentle boil, then simmer for 2 minutes.
• Thicken the Sauce: Whisk the cornstarch and cold water (slurry) together until smooth. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy, about 30 seconds.
• Finish Sauce: Remove the sauce from the heat immediately. Stir in the Toasted Sesame Oil. Set aside, keeping it warm.
• Heat the Oil (First Fry): Pour the neutral oil into your wok or deep pot. Heat the oil to precisely 325°F (160°C). Use a deep-fry thermometer.
• First Fry (Blanching): Working in small batches, carefully drop the coated chicken pieces into the hot oil. Fry for 3–4 minutes, until the crust is set and pale blonde. Remove the chicken and place it onto a wire rack to drain and cool slightly for at least 5 minutes. This resting period is crucial for maximum crispness.
• Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for 1–2 minutes until deeply golden brown and audibly crispy. Drain immediately.
• Toss and Serve: Place the double-fried chicken in a clean, large bowl. Pour about two-thirds of the warm sesame glaze over the chicken and toss quickly and decisively to coat all pieces evenly. Transfer immediately to a serving platter. Garnish generously with Toasted Sesame Seeds and sliced Spring Onions. Serve straight away.

Nutrition Facts

Calories:700 calories

Protein:38 g

Fat:35 g

Carbs:45 g

Sugar:15 g

Sodium:650 mg

Recipe Info

Category:Main Course

Cuisine:Chinese

Recipe Introduction

Quick Hook

Let’s be honest, have you ever ordered your favourite takeaway Crispy Sesame Chicken , only to find it's gone soggy by the time it reaches your front door? It’s a genuine culinary disappointment, isn't it? If you’re ready to ditch the delivery disappointment, you're in the right place.

This recipe is designed to fix that, focusing on extreme texture through a proper double fried sesame chicken technique. We are aiming for golden, crunchy perfection coated in the most addictive, glossy Homemade Sauce .

Brief Overview

This fantastic dish is pure ‘fakeaway sesame chicken’ gold. It perfectly captures that sweet, tangy flavour we all crave from the classic Anglo-American favourite, but we’re building it better from the ground up.

I know the word 'double-fry' sounds fancy, but don't worry, it's totally achievable at home. Because we're dealing with hot oil, I’ve classed this Sesame Chicken Recipe as medium difficulty, but the total time is still under an hour.

It yields four proper portions, perfect for a Saturday night movie marathon—or whenever you need a boost.

Main Benefits

Making your own version means you control the quality, the oil, and the sugar levels in the glaze. Trust me, the sheer flavour payoff from mastering this crispy batter recipe is incredible.

This truly is the Ultimate sesame chicken recipe because we focus on two things: the epic crunch and the balanced, sticky Sesame Sauce .

I learned long ago that the resting period between the two frying stages is absolutely vital—it pushes out the moisture, making the chicken practically shatteringly crisp.

We don't want just Sesame Chicken , we want the kind that makes you close your eyes and go, "Yes, that's better than takeaway style sesame chicken.

"

Ready to get frying? Let’s talk ingredients...

Okay, mates, let’s talk about the bedrock of this whole operation: the ingredients. You might think making glorious Crispy Sesame Chicken is complicated, but the secret to the best Takeaway style sesame chicken isn't about fancy kit, it’s about simple, precise ratios.

We’re building the ultimate crunch and the perfect Sesame Chicken Sauce here, so we’ve split this list into three focus groups.

Pay close attention to the batter ingredients—that’s where the magic truly happens, giving us the perfect crispy batter recipe foundation.

Ingredients & Equipment

Main Ingredients

This is the core of our Fakeaway sesame chicken night.

• Chicken: We use thighs because they stay ridiculously juicy even after two trips to the fryer. Grab 1.5 lb (680 g) of boneless, skinless chicken, cut into nice 1-inch (2.5 cm) cubes.
• The Crunch Factor: You need two stars here: 1/2 cup (60 g) All-Purpose Flour and 1/2 cup (60 g) Cornstarch (Maize Starch). The cornstarch is completely non-negotiable for that professional-level shattering crispness.
• The Secret Weapon (Batter): You’ll need 1 large egg and 1/4 cup (60 ml) of Vodka or freezing cold water. Yes, vodka. It evaporates quicker than water when frying, making the crunch even more aggressive. Trust me on this one.

Seasoning Notes

This Sesame Chicken Sauce is the ultimate goal. It's glossy, sticky, and completely addictive—a proper Homemade Sauce .

For the glaze, we’re balancing the savoury kick of 1/2 cup (120 ml) Low Sodium Soy Sauce with the sharp tang of 1/4 cup (60 ml) Rice Vinegar and the sweetness of honey or brown sugar.

That’s your sweet-and-sour foundation.

Personal Insight: I learned the hard way that you must add the Toasted Sesame Oil after you turn off the heat.

If you cook it too long, the beautiful nutty perfume just disappears. We want that aroma hitting you right in the face when you toss the chicken!

Equipment Needed

You don't need a huge setup for this Ultimate sesame chicken recipe , but you must have one thing to pull off the perfect double fried sesame chicken .

• Thermometer: Get yourself a Deep-Fry Thermometer. Seriously. I used to guess the oil temperature, and my chicken was either greasy and flabby (too low) or burnt (too high). We need to hit two very specific temperatures (325° F and 375° F ) for this method to work.
• Wire Rack: Don't drain the chicken on kitchen paper. Paper traps steam, which makes your beautiful crust go soggy. A wire rack set over a tray allows air to circulate underneath, maintaining maximum crunch.
• Vessel: A deep, heavy-bottomed pot or a wok is perfect for keeping that oil temperature stable.

Cooking Method

Prep Steps: The Oil and the Thermometer

Right, you’ve got the marinade sorted and the crispy batter recipe ready. Now for the magic. Making true, takeaway style sesame chicken that stays crunchy isn't just about dipping it in oil; it's about precision.

This double fried sesame chicken process is what guarantees the crunch you crave for your Friday night fakeaway.

Before anything, get your oil heating. Safety first, folks: make sure your pot or wok is stable and only half-filled.

We're aiming for a depth of about 1.5 inches. The single most crucial tool here is a thermometer. Don't skip it! Guessing the temperature is the fastest way to greasy chicken—and we don't want a soggy mess.

Also, set up your drying rack now . You want the chicken to drain properly. Remember my personal lesson: the steam trapped by a paper towel destroys the ultimate crispy batter recipe.

A wire rack is your best friend.

Step-by-Step Process: The Double Fry Secret

We start with the first, lower-temperature fry. Heat your oil to exactly 325° F ( 160° C) . Carefully drop the coated chicken pieces in, working quickly in small batches.

Don't crowd the pot; that drops the temperature instantly. This fry cooks the chicken through and sets the initial structure of the crispy batter.

You’ll fry these for about 3– 4 minutes . They should look pale blonde. Pull them out and let them rest on the wire rack for a full five minutes.

This rest is essential!

Now for the exciting bit. Crank the heat up to 375° F ( 190° C) . This second, hotter fry forces out any remaining moisture from the crust.

Return the rested chicken—it will sizzle furiously—and fry for just 1– 2 minutes until the pieces are deeply golden brown and you can practically hear how crunchy they are.

Drain them quickly.

Pro Tips: Sealing the Deal

When you make the Sesame Chicken Sauce, remember to stir in that fragrant toasted sesame oil after you turn the heat off.

If you cook it too long, the delicate flavour disappears. You want that rich, nutty aromatic punch in your homemade sauce.

The biggest tip for enjoying truly great Crispy Sesame Chicken is timing the sauce toss. Once the chicken is fried, move it immediately to a clean, large bowl.

Pour about two-thirds of that gorgeous, glossy sesame sauce over the chicken and toss once or twice. Seriously, be decisive! The clock is ticking on maximum crunch.

You want every piece coated but still aggressively crisp, like proper takeaway style sesame chicken should be. Serve immediately with plain rice.

You've just created the ultimate sesame chicken recipe.

Recipe Notes: Making Your Fakeaway Experience Perfect

So, you’ve mastered the double fried sesame chicken technique and your kitchen smells absolutely glorious. That perfect, sticky Sesame Chicken Sauce is ready to glaze.

Now that the main event is secured, let’s quickly run through the crucial details that elevate this from just a dinner to a proper Friday night feast.

This is the Ultimate sesame chicken recipe for a reason!

Serving Suggestions

This dish is rich and has that glorious sweet-savoury depth, so you need good counterpoints. Serve it straight away—I mean, seconds after you’ve tossed it. That crunch won't last forever!

For plating, I like a simple bed of fluffy, steamed Jasmine rice. It's the perfect canvas to soak up any extra Sesame Sauce .

To cut through the richness and avoid that heavy feeling, a vibrant green side is essential. Steamed broccoli or blanched sugar snap peas tossed with a little garlic and olive oil are bang on.

And for the drink? A cold, crisp lager is the classic pairing for a takeaway style sesame chicken . If you prefer wine, something dry and unoaked, maybe a German Riesling, works wonders against the sweetness of the glaze.

Storage Tips

Here’s the honest truth, friend: Crispy Sesame Chicken is always best eaten immediately. That beautiful, complex crispy batter recipe starts softening the second it meets the sticky Homemade Sauce .

If you must store leftovers, keep the chicken and the remaining sauce separate. Store both in airtight containers in the fridge for up to 3 days.

Reheating is crucial: Never microwave the chicken unless you enjoy soggy sadness. To bring back some of that amazing crunch, preheat your oven to 375° F ( 190° C) and spread the chicken pieces on a wire rack over a baking sheet.

Bake for 8– 10 minutes until sizzling hot and the crust feels firm again. Warm the sauce separately and toss just before serving.

Variations

If you're looking for a switch-up, this Sesame Chicken Recipe is incredibly versatile.

For my veggie friends, this whole process works brilliantly with extra-firm tofu or cauliflower florets. Press the tofu really well, and follow the exact same batter and double-fry method—you’ll get fantastic fakeaway sesame chicken results.

Need to go Gluten-Free? Simple! Swap the all-purpose flour for a good GF baking blend, and make sure you use Tamari instead of standard soy sauce in both the marinade and the glaze.

Nutrition Basics

While this is certainly a treat, making it at home gives you full control. Unlike a lot of commercial takeaways, you know exactly what’s in your Sesame Chicken Sauce (no hidden nasties!).

We've used proper protein (chicken thigh) and while it’s deep-fried, the double-fry technique actually helps expel excess oil compared to a single, slower fry.

It's a high-protein, satisfying dish—perfect fuel for a weekend movie night.

This truly is the ultimate fakeaway. Enjoy every single crunchy, sticky bite!