Sweet and Spicy Sesame Chicken

Course: Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 191
Author: Lord Byron's Kitchen
Sweet and Spicy Sesame Chicken is a home-style version of a classic Chinese restaurant take out dish. With a little spice and a little sweet, this dish is sure to please everyone’s personal tastes!
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For the Chicken:

  • 6 chicken breasts, skinless, boneless, cut into one inch pieces
  • 1 cup corn starch
  • Vegetable oil for frying

For the Sauce:

  • 2 cups water
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons black sesame seeds
  • 2 tablespoons white sesame seeds
  • 1/2 teaspoon dried red chili flakes
  • 1/2 teaspoon garlic powder
  • 2 tablespoons dried chopped chives


  • In a large, heavy-bottomed pot, bring the vegetable oil to optimum frying temperature - aim for 350 degrees.
  • In a large bowl, toss the chicken with the corn starch until well coated.
  • Fry the chicken in batches - do not overcrowd the fryer. Fry each batch for 5-6 minutes. (The chicken pieces should be a light golden brown colour.) Remove from oil and place chicken on a baking sheet.
  • When all the chicken has been fried, move on to the sauce.
  • In a large skillet, add all of the sauce ingredients and bring to a boil. Whisk the sauce occasionally until the desired thickness has been achieved. The thicker the sauce, the better it will coat the chicken.
  • Once the sauce has thickened, add the cooked chicken and toss to coat. Cook for 5 minutes, tossing regularly.
  • Transfer the chicken to a serving platter. Garnish with fresh parsley or green onions and serve immediately.


Calories: 191kcal | Carbohydrates: 25g | Protein: 13g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 36mg | Sodium: 505mg | Potassium: 306mg | Fiber: 0g | Sugar: 13g | Vitamin A: 165IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 0.9mg