FOR many people in the United Kingdom and the US, Chinese takeaway is not complete without a serving of sesame chicken.
With its crisp coating and sticky-sweet sauce finished with a scattering of toasted sesame seeds, it is a recognisable and comforting dish.
But if you ask for sesame chicken in China, you might get a puzzled look.
The dish as we know it does not come from a traditional Chinese kitchen.
Sesame chicken, an amalgamation of Cantonese cooking techniques and American tastes. — Photos: LOW LAY PHON/The Star
Chinese-American cooks in the US developed it, adapting Cantonese cooking techniques to suit local tastes.
Sesame chicken is part of the broader Chinese-American cuisine that includes other popular takeaway dishes such as General Tso’s chicken and orange chicken.
These dishes share a common format – battered and fried pieces of meat coated in a glossy, often sweet, sauce.
Where General Tso’s tends to be spicy and orange chicken carries a citrusy edge, sesame chicken is milder with a focus on sweetness and nutty aroma of toasted sesame oil and seeds.
The dish likely evolved in the mid-to-late 20th century, when Chinese immigrants in the US adapted recipes to appeal to local diners who preferred bolder and sweeter flavours.
The result is a dish that is more of a cultural hybrid than traditional staple, but one that has found a solid place in the Western takeaway menu.
Part of the American Chinese food identity is tied to how it’s served – in the classic folded paper container known as the oyster pail.
Originally designed in the late 19th century to hold freshly shucked oysters, the container found new life as the go-to vessel for Chinese takeaway.
With its wire handle, origami-style folds and clever design that helps retain heat and prevent spills, the oyster pail became instantly associated with Chinese food abroad.
My first introduction to sesame chicken came in this iconic takeaway box.
The chicken was hot and crispy, coated in a deep amber sauce that clung to each piece like syrup.
There was egg fried rice at the bottom of the container and a sachet of soy sauce I didn’t end up needing.
That first bite made a lasting impression. The chicken was sweet, savoury, slightly tangy and deeply satisfying.
Since then, I have tried many versions, from supermarket ready meals to higher-end restaurant adaptations, but the flavour of that first meal still stands out.
What makes sesame chicken so appealing is how easy it is to make. You do not need a deep fryer or a long list of ingredients.
The key is getting the texture right – crispy chicken with a thick well-balanced sauce.
While the classic dish uses only white sesame seeds, this recipe also includes black sesame seeds which can be toasted together for more visual appeal.
The chilli flakes may be omitted to keep it child-friendly.
A handful of ingredients makes for a delightful treat that is easy to dish out at home.
Sesame chicken
Marinade
1 egg
2 tbsp dark soy sauce
½ tsp white pepper
¼ tsp baking soda
2 tbsp cornstarch
500g chicken chop, cut into 2cm chunks
Batter
½ cup all-purpose flour
½ cup cornstarch
½ tsp baking powder
1 tsp salt
2 cups cooking oil for frying
Sweet dressing is made by sauteing the ingredients and thickening with cornstarch and water.
Dressing
2 tbsp cooking oil
1 clove garlic, minced
1 tsp sesame oil
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp sugar
1 tbsp honey
1 tbsp Chinese black vinegar
1 tbsp oyster sauce
2 tbsp water
1 tsp cornstarch + 1 tbsp cold water
Garnish
2 stalks spring onions, chopped
2 tbsp white sesame seeds, toasted
2 tbsp black sesame seeds, toasted
1 tsp dried chilli flakes, optional
Directions
In a bowl, mix chicken pieces with egg, cornstarch and seasoning. Stir well until each piece is evenly coated.
Set aside to marinate for 10 minutes, then dredge in batter.
Heat oil in a wok to about 180°C. Fry chicken in batches until golden brown and crispy – about three to four minutes per batch.
It only takes three to four minutes to fry until crispy a batch of marinated chicken dredged in batter.
Drain pieces on a paper towel or wire rack.
In a clean pan or wok, add a small amount of oil and saute the minced garlic until fragrant.
Add all dressing ingredients and bring to a simmer.
Stir in the cornstarch slurry and let it bubble until thick and glossy.
Add fried chicken pieces to the sauce and toss quickly until all pieces are well coated.
Sprinkle with toasted sesame seeds, chilli flakes and chopped spring onions.
Serve hot with steamed or fried rice.
