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sweet spicy sesame chicken
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Sweet Spicy Sesame Chicken

A delicious American Chinese food recipe for sweet spicy sesame chicken. Quick to make and great with rice.
Course Appetizer, Main Course, Main Dish, Side Dish
Cuisine American-Chinese, Chinese, Fusion
Keyword Easy Chinese Food, Sweet Spicy Sesame Chicken
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Cost $5


  • pan or wok


Sweet Spicy Sesame Chicken

  • 4 Chicken Breasts cut into bite size pieces
  • 75 grams Potato Starch you'll need less than 75 grams most likely, but having more helps to coat everything better
  • 150 grams Flour AP is fine
  • 1 tsp Salt
  • 1 tsp Black Pepper freshly cracked
  • 2 tsp Garlic Powder
  • 1 tbsp Paprika I used Hungarian sweet smoked paprika
  • 3 Eggs beaten
  • 1 tsp MSG optional. I know some people believe that MSG is bad for you, but it's not and it helps the dish.
  • 100 ml Sunflower Oil more or less depending on the size of your pan. I just use enough to coat the bottom, see pictures for example. You can also use other oil like avocado or rapeseed.
  • 2 tbsp Sesame Seeds or less if you don't want it to be too sesame-y

Sweet Spicy Sesame Sauce

  • 60 ml Dark Soy Sauce Lee Kum Kee is a good brand for this
  • 2 tbsp Sesame Oil
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Fish Sauce
  • 2 tsp Oyster Sauce
  • 1 tbsp Honey
  • 1 tbsp Chili Paste optional, leave out if you don't like spicy
  • 3 tbsp Thai Sweet Chili Sauce
  • 5 cloves Garlic minced
  • 2 tsp Red Chili Flakes


  • In a mixing bowl add all the sauce ingredients and whisk together. Set aside.
  • Set up three bowls/dishes. One for the beaten egg, one for the flour, and one for the potato starch. I suggest using a mixing bowl for the potato starch so you can just toss to coat all the chicken pieces. For the seasoned flour add the flour, salt, garlic powder, paprika, black pepper, and msg.
  • Set a pan or a wok on high heat and add the oil. Toss the chicken in the corn starch, then dip in beaten egg, then in the seasoned flour. Place the chicken into the hot oil for about 1 minute per side. Make sure the chicken pieces aren't touching. When done, remove with a slotted spoon and place on a paper towel lined plate.
  • When all the chicken is done (and you have about 3 tbsp of oil left in the pan, if you have too much you can pour some out) pour the sauce directly into the hot pan. It may bubble and sputter a bit, but just stir it around for a bit. When the sauce is about 30% reduced then reintroduce the chicken and give everything a good toss. Add the sesame seeds and toss again.
  • Plate this sweet spicy sesame chicken with white rice and green onion. Enjoy!


This dish will hold for a week in a sealed container in the fridge. But I doubt it will last that long!