Korea- Sesame Chicken Recipe

Korean Sesame Chicken

This recipe for Sesame Chicken is the Korean style fried chicken. The marinade is simple and tasty, and it soaks into the chicken. Also, the batter becomes crispy, so you don’t have to dip the chicken into different ingredients. I used to choose boneless, skinless chicken breasts, but lately I like the extra tenderness and flavour of thighs instead. It’s really up to your taste. The recipe for sesame chicken is great as a snack on its own, or served with rice and chili sauce. It’s adapted from the OCBC cookbook. They seem to be sold out, but the original version is the best!

Marinate sesame chicken
Fry sesame chicken


1/2 c. corn starch
1/4 c. flour
1/4 c sugar
1 tsp salt
4 Tbsp soy sauce
1/4 c vegetable oil
2 eggs, slightly beaten
2 stalks green onion, chopped
3 cloves garlic, minced
2 Tbsp sesame seeds
2 lbs (900g) boneless, skinless chicken breasts or thighs, cut into small pieces
Salad oil for deep frying
Chili sauce (optional), for dipping


First, make the marinade by combining all ingredients but chicken and oil for frying. Then marinate chicken for at least 3 hours in the refrigerator. Next, leave the chicken at room temperature for 30 minutes.

When the chicken is ready to fry, heat oil in a medium-sized sauce pan to medium-high. Deep fry until golden brown. Then drain on a rack. Finally, serve hot with rice. If you like spice, you can dip the chicken in chili sauce.

Golden sesame chicken ready to drain
Sesame chicken draining on paper towels

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