If you have been craving sesame chicken, this classic version delivers everything you love about the original. Toasted sesame seeds and a sherry-soy glaze cling to stir-fried chicken strips — nutty, glossy, gone in minutes. It is simple, honest cooking — the kind of dish Chinese home kitchens have turned out for generations, and one you can master on the first try.
Why This Recipe Works
Chicken strips, toasted sesame seeds and a sherry-lemon glaze do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — sesame chicken is proof that a hot wok and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
A three-to-four-hour marinade is written into the original sesame chicken — honor it and the cornstarch-sherry blend does double duty as tenderizer and glaze. Dry-toast the seeds until golden; they carry the dish.
How to Make It, Step by Step
Marinate the meat strips in cornstarch, sherry, lemon, soy and ginger, then stir-fry in batches until browned. Flash the mushrooms, pepper and scallions, return the meat with its marinade until everything glosses, and shower the sesame chicken with its toasted seeds over boiled rice.
Tips for the Best Results
- Toast the sesame seeds in a dry wok until they smell nutty.
- Stir-fry the meat in batches; crowding steams it grey.
- A few drops of Tabasco in the marinade is traditional — keep it.
Make Ahead and Storage
Best immediately; refrigerate a day and reheat hot and fast.
More Chinese Recipes to Try
When you are ready for your next Chinese project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Orange Beef — and for the background of the dish, this overview of sesame chicken is worth a read.
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