Restaurant Inspired
Origin and Cultural Significance
Sesame Chicken is a Chinese-American classic that rose to popularity in takeout restaurants across the U.S. during the late 20th century. While not traditionally Chinese, it was inspired by Cantonese sweet-sauce stir-fries and adapted to suit American tastes. P.F. Chang’s version refines the dish with high-quality ingredients, balancing sweetness, savory soy, and toasted sesame for a restaurant-level experience. The dish has become a symbol of comfort food in Chinese-American cuisine, enjoyed by families, students, and food lovers alike. Today, it remains a beloved favorite for its approachable flavors and satisfying textures.
Unique Ingredients and Flavors
Crispy fried chicken pieces are coated in a glossy sesame sauce made with soy, garlic, ginger, rice vinegar, and honey or sugar. Toasted sesame seeds and oil give the dish a nutty aroma and depth of flavor. The sauce is sticky, savory, and slightly sweet, clinging perfectly to the crunchy chicken. Garnished with green onions, it balances crispiness, sweetness, and a hint of tang. The result is bold, comforting, and irresistibly addictive.
P.F. Chang’s Sesame Chicken (Copycat Recipe) – Crispy Fried Chicken Tossed in Sweet Savory Sesame Sauce
This Sesame Chicken copycat recipe recreates the P.F. Chang’s favorite with crispy fried chicken bites tossed in a sweet-savory sesame glaze. Double-fried for extra crunch, the chicken is coated in a sticky sauce enriched with garlic, ginger, soy, and sesame. Perfect served over rice or noodles, it’s a restaurant-style dish you can make at home in under 40 minutes. With its nutty sesame aroma and glossy finish, it’s sure to become a family favorite.
Ingredients
Sesame Sauce:
Instructions
1. Prepare the Chicken
- Coat chicken pieces in cornstarch, dip into beaten eggs, then dredge lightly again in cornstarch for crispiness.
2. Heat the Oil
- In a wok or heavy skillet, heat vegetable oil to 350°F. Fry chicken in small batches for 4–5 minutes until golden brown and crispy. Drain on paper towels.
3. Make the Sauce
- In a saucepan, combine soy sauce, honey, vinegar, hoisin, garlic, and ginger. Simmer for 2–3 minutes. Stir in cornstarch slurry and cook until thickened and glossy.
4. Toss the Chicken
- Add fried chicken to the sauce and toss until evenly coated.
5. Garnish and Serve
- Sprinkle with sesame seeds and green onions. Serve hot with rice or noodles.
Note
Hot Oil Warning: Frying can cause splattering—use a splatter guard and avoid overcrowding the pan.
Allergy Warning: Contains soy, gluten, and eggs. Use tamari and egg substitute for modifications.
For maximum crunch, double-fry the chicken before tossing in sauce.
