There is a universal allure to fried chicken that transcends borders. It’s that magical combination of a golden, crunchy exterior giving way to steaming, juicy meat that makes it the ultimate comfort food. Growing up in Sichuan, my parents—both chefs—taught me that the secret to the best fried chicken isn’t just about the heat; it’s about the batter and the marinade working in harmony.

While I love the bold, numbing spice of Chongqing Spicy Chicken, sometimes I crave something milder, nuttier, and more family-friendly. That is where these Crispy Sesame Chicken Bites (香酥芝麻鸡块) shine.

By adding sesame seeds directly into the batter, we introduce a layer of toasted, nutty aroma that elevates the dish beyond standard popcorn chicken. Every bite is a satisfying crunch followed by an explosion of savory flavor. Plus, making this at home means you have full control over the oil quality and ingredients, ensuring a meal that is as wholesome as it is delicious.

If you are a fan of takeout favorites like General Tso’s Chicken, you will find this recipe just as satisfying but lighter and easier to execute.

If you love the shatter-crisp texture of these chicken bites but find yourself craving a heartier protein, you absolutely must try our Crispy Sesame Beef. It utilizes a similar starch-dredging technique and the same signature double-fry method to ensure the beef stays incredibly crunchy even after being tossed in that glossy, nutty glaze—perfect for those nights when you want a restaurant-quality steak dish in under 30 minutes.

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Crispy Sesame Beef Strips

Ultra-crispy beef strips tossed in a savory-sweet sesame glaze. A restaurant-quality 30-minute meal.

Check out this recipe

Why This Recipe Works

The Ice Water Batter: This recipe uses a mixture of cake flour (low-gluten), cornstarch, and ice water. This is a scientific trick used in professional kitchens (similar to Tempura). The cold batter hits the hot oil and prevents the absorption of excess grease while creating a lighter, shatteringly crisp crust.
Double Frying: We employ the traditional Chinese technique of double-frying. The first fry cooks the chicken through, while the second flash-fry at a higher temperature drives out surface moisture, ensuring the crust stays crispy long after it leaves the wok.
Sesame Infusion: Mixing sesame seeds into the batter protects them from burning instantly while allowing them to toast gently, infusing the oil and the crust with a deep, nutty fragrance.

What is Crispy Sesame Chicken Bites?

“Xiang Su” (香酥) translates to “fragrant and crispy,” and “Zhi Ma” (芝麻) means sesame. Unlike American buttermilk fried chicken which relies on a heavy flour dredge, this dish uses a wet batter method common in Asian cooking. The result is a shell that puffs slightly and shatters upon impact, revealing the marinated thigh meat inside.

Key Ingredients and Substitutions

The Chicken

Chicken Thighs: The original recipe calls for “large chicken legs” (deboned). I highly recommend using boneless, skin-on (or skinless) chicken thighs. Thigh meat has a higher fat content than breast meat, making it more forgiving and ensuring it stays juicy during the high-heat frying process.
- Substitution: You can use chicken breast, but be very careful not to overcook it, or it will become dry.

The Marinade

Shaoxing Wine: This adds depth and removes any “gamey” odors from the poultry.
- Sub: Dry sherry or gin.
Light Soy Sauce: For savory umami. I recommend Kikkoman or Pearl River Bridge.
Paprika (Sweet Pepper Powder): The recipe calls for “Tian Jiao Fen” (甜椒粉). In the US/Europe, Paprika is the perfect match. It adds a lovely reddish hue and mild flavor without the heat of cayenne.

The Crispy Batter

Cake Flour (Low-Gluten Flour): Using flour with lower protein content ensures the batter is tender, not tough.
- Sub: If you don’t have cake flour, use All-Purpose flour but replace 1 tablespoon of it with cornstarch.
Cornstarch: Adds crunch.
Baking Powder: The lifting agent that creates tiny air bubbles in the crust.
Sesame Seeds: Use raw white sesame seeds. They will toast in the hot oil.
Ice Water: The most critical ingredient for texture!

Recipe Notes Before You Start

Mise en place is key. Because deep-frying moves quickly, have your marinated chicken, batter, and a wire rack ready before you turn on the stove.

Safety First: When deep-frying, ensure your pot is stable. Do not fill the oil more than halfway up the pot to prevent overflow when you add the chicken. Keep a kitchen thermometer handy; oil temperature is the difference between greasy chicken and crispy chicken.

How to Make Crispy Sesame Chicken Bites

Step 1: Prep and Marinate

Debone the chicken legs if necessary and cut the meat into uniform, bite-sized pieces (about 1.5 inches). Uniformity ensures even cooking.

In a bowl, combine the chicken with the Marinade ingredients: cooking wine, light soy sauce, sugar, salt, white pepper, and paprika. Mix well by hand to ensure every piece is coated. Let this sit for at least 30 minutes to allow the flavors to penetrate the meat.

Chef’s Tip: “Marinating is not just about flavor; the salt modifies the proteins in the chicken, helping it retain moisture during the frying process.”

Step 2: Make the Sesame Batter

In a mixing bowl, combine the Batter ingredients: cake flour, cornstarch, baking powder, sesame seeds, salt, white pepper, and paprika.

Pour in the ice water slowly while whisking. You want a consistency similar to heavy cream or pancake batter—thick enough to coat the spoon but still pourable.

Step 3: Coat the Chicken

Pour the batter over the marinated chicken (or dip chicken pieces into the batter). Mix until every piece of chicken is thoroughly coated in the sesame batter.

Step 4: The First Fry (Cooking Through)

Heat oil in a wok or deep pot to 325°F (160°C). Carefully lower the chicken pieces into the oil one by one. Do not overcrowd the pot, or the temperature will drop, leading to greasy chicken.

Fry over medium heat for about 3-4 minutes until the crust is pale yellow and set. Remove the chicken with a slotted spoon (spider strainer) and let it rest on a wire rack for a few minutes.

Why Rest? Resting allows the residual heat to finish cooking the center of the chicken and lets the moisture inside equalize.

Step 5: The Second Fry (Crisping)

Increase the heat. Bring the oil temperature up to 375°F (190°C). Add the chicken back into the hot oil.

Flash fry for 30-60 seconds until the crust turns golden brown and the sesame seeds are toasted. Be vigilant here—sesame seeds can burn quickly! Remove immediately and drain on a wire rack.

Troubleshooting & FAQ

Why is my coating soggy?

This usually happens if the oil wasn’t hot enough or if you overcrowded the pan. Use a thermometer to monitor the temperature. Also, ensure you used ice water in the batter.

Can I make this in an Air Fryer?

Because this is a wet batter (like tempura), it is not recommended for an air fryer as it will drip off the chicken before it sets. For air fryers, a dry breading method (flour-egg-panko) works best.

Is the chicken cooked?

Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). I highly recommend using an instant-read thermometer to check. (Source: USDA Food Safety).

Serving Suggestions

These bites are delicious on their own, but I love serving them with a side of Smashed Cucumber Salad to cut through the richness. They also pair perfectly with steamed rice or a cold beer!

Nutrition Information & Safety Warnings

Nutrition Facts (Per Serving):

Calories: 420 kcal
Carbohydrates: 25g
Protein: 22g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 95mg
Sodium: 680mg
Potassium: 300mg
Fiber: 2g
Sugar: 3g
Vitamin A: 150 IU
Calcium: 80mg
Iron: 2mg

Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included. Actual values may vary depending on specific brands used.

Food Safety & Allergens:

Hot Oil Warning: Deep frying involves extremely hot oil (325°F-375°F). Use a heavy-bottomed pot and never fill it more than halfway to prevent dangerous overflows. Keep a lid nearby to smother any potential grease fires; never use water.
Internal Temperature: Ensure the chicken reaches a safe internal minimum temperature of 165°F (74°C) as measured by a food thermometer.
Allergen Info: This recipe contains Wheat (Gluten), Soy, and Sesame.

Success Tips:

Ice Water is Mandatory: Do not use tap water! The thermal shock of cold batter hitting hot oil creates a reaction that inhibits gluten development, resulting in a light, shatteringly crisp crust rather than a doughy one.
Watch the Sesame Seeds: During the second fry (high heat), the sesame seeds can go from toasted to burnt very quickly. Keep a close eye on the color; once it is golden brown, remove immediately.
Batch Cooking: Do not overcrowd the wok. Adding too much cold chicken at once drops the oil temperature drastically, which will make the coating greasy and soggy instead of crispy.

Storage & Reheating:

To Reheat: Do not microwave, as it will make the crust soft. Reheat in an air fryer or oven at 375°F (190°C) for 5-8 minutes until hot and crispy again.

To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.