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A dish of Chinese sesame seed chicken, displayed with steamed broccoli, white rice, and sesame seeds, all served on the traditional white Chinese plate

Sesame chicken is a dish commonly found in Chinese restaurants throughout the United States and Canada. The dish is similar to General Tso’s chicken but the taste of the Chinese-based chicken is not spicy.[1]

Description

The dish involves chicken pieces (usually from the thighs) that are de-boned, battered and Chinese deep-fried, then dressed with a translucent, reddish-brown, semi-thick, somewhat sweet sauce made from corn starch, vinegar, wine or sake, chicken broth and sugar, the last of which is a major contributor to sesame chicken’s relative sweetness. After these preparations, the unfinished dish is topped with small sesame seeds, which may or may not be toasted, hence the name sesame chicken[2]. It is sometimes, but not always, served with vegetables such as broccoli and baby corn.

Variations

Sesame shrimp is also a popular variation of sesame chicken. Shrimp is simply substituted for chicken. Preparation of this dish is the same, with the exception of the degree and length of heating of the meat. Some restaurants serve sesame tofu.[citation needed]

Another potential difference is that chopped almonds may be substituted for the sesame seeds, hence the name almond shrimp.[3]

See also

References

  1. ^ “Steps using Rice Flour. Archived 2010-10-17 at the Wayback Machine” Recipe Steps.
  2. ^ Pang, Kevin (April 18, 2012). “The search for the best sesame chicken”. Chicago Tribune. Retrieved April 16, 2026.
  3. ^ Young, Grace (1999). The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing. Simon & Schuster. p. 124. ISBN 978-0684847863. In many variations of stir-fried or fried seafood, the name of the dish is traditionally derived from the final textural garnish, such as toasted almonds or sesame seeds.