# How the h#$% do you make sesame chicken?

**URL:** <https://boards.straightdope.com/t/how-the-h-do-you-make-sesame-chicken/512150>\
**Category:** Cafe Society\
**Created:** [September 30, 2009, 7:37pm UTC](https://boards.straightdope.com/t/how-the-h-do-you-make-sesame-chicken/512150 "2009-09-30T19:37:54Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Translucent\_Daydream](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/translucent_daydream/32/16170_2.png) [@Translucent\_Daydream](https://boards.straightdope.com/u/Translucent_Daydream)\
**Post date:** [September 30, 2009, 7:37pm UTC](https://boards.straightdope.com/t/how-the-h-do-you-make-sesame-chicken/512150/1 "2009-09-30T19:37:54Z")

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I have gone through four different internet recipes on this, and they all suck and taste nothing like the yummy goodness of sesame chicken from take out.  
Anyone make a good version of this? I am dying to know. 😃

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**Author:** ![wierdaaron](https://avatars.discourse-cdn.com/v4/letter/w/eada6e/32.png) [@wierdaaron](https://boards.straightdope.com/u/wierdaaron)\
**Post date:** [September 30, 2009, 7:52pm UTC](https://boards.straightdope.com/t/how-the-h-do-you-make-sesame-chicken/512150/2 "2009-09-30T19:52:11Z")

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Most recipes online will be for home-style cooking, not necessarily to imitate takeout-style. The “secret” for chinese restaurant-like chicken, at least from a textural standpoint, is the cover the bits of chicken in corn starch before frying in oil. Even if it’s a non-breaded chicken, or even if it’s beef, that makes all the difference.

To me, sesame chicken means something battered in a thick sauce. The breading would probably be corn starch, milk, and egg.

Remember that chinese takeout places are like factories, considering how much food they pump out in a day. They only use a handful of ingredients, just arranged differently. Play around with different variations of corn starch/egg/milk (and white pepper) to find a batter mixture that’s right for you.

As for the sauce… I don’t usually make glazes, so it’d be bottled for me.