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Sesame Chicken

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“This is my version of Sesame Chicken. I am a dump cook so these measurements are approximate, not exact. I serve this with egg rolls, stir fry vegetables, Lo Mein and fried rice for a meal or on tooth picks for an appetizer.”
1hr 5mins

Ingredients Nutrition


  1. Remove bone and skin from chicken.
  2. Cut into bite sized pieces.
  3. Mix with the first 8 ingredients (egg through white pepper).
  4. Stir in chicken.
  5. Cover and refrigerate 20 minutes.
  6. Mix 1/2-cup water and 1/4-cup cornstarch.
  7. Heat next ingredients (sugar through garlic) until boiling.
  8. Stir in cornstarch mixture.
  9. Cook until thickened.
  10. Taste and adjust sweetness to taste with vinegar or sugar.
  11. Remove from heat; keep warm.
  12. Heat oil (about 1-1/2 inches deep) to 350°.
  13. Fry pieces of chicken in batches small enough to allow free movement.
  14. Cook three minutes or until light brown or golden brown if you will only fry once.
  15. Remove from oil and drain on paper towels.
  16. Repeat until all chicken is done.
  17. (2nd frying is optional but makes the chicken crispy like you get at Chinese places) Reheat oil to 375°.
  18. Fry about 1/2 the chicken 1 minute, or until golden brown.
  19. Remove from oil and drain on towel.
  20. Repeat with remaining chicken.
  21. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds.
  22. Serve immediately or keep in a warm oven for up to 30 minutes.

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