Sesame Ginger Fried Chicken

Imperial June 24, 2026June 24, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes active, plus 1 hour marinating
Cook Time: 24 minutes
Total Time: 1 hour 44 minutes

Quick Ingredients

2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon freshly grated ginger
4 garlic cloves, finely grated or minced
1 tablespoon rice vinegar
1 tablespoon honey or light brown sugar
1 large egg
3/4 cup cornstarch
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
4 cups neutral oil for frying, such as canola, vegetable, or peanut oil
2 tablespoons toasted sesame seeds, plus sliced scallions for finishing

Do This

1. Marinate chicken with soy sauce, sesame oil, ginger, garlic, rice vinegar, honey, and egg for 1 hour.
2. Whisk cornstarch, flour, salt, pepper, and baking powder in a shallow bowl.
3. Dredge the marinated chicken pieces, pressing the coating onto each piece.
4. Heat 2 inches of oil in a heavy pot to 350°F.
5. Fry chicken in batches for 5 to 7 minutes, turning occasionally, until golden and 165°F inside.
6. Drain on a wire rack and sprinkle immediately with toasted sesame seeds and scallions.
7. Serve hot with rice, cucumber salad, or a simple dipping sauce.

Why You’ll Love This Recipe

Deep savory flavor: Fresh ginger, garlic, soy sauce, and toasted sesame oil create a fragrant marinade that tastes bold without being complicated.
Crisp, light coating: A cornstarch-and-flour dredge fries up craggy, golden, and crunchy while keeping the chicken juicy.
Home-cook friendly: No special equipment is required beyond a heavy pot, thermometer, and a wire rack.
Memorable finish: Toasted sesame seeds add nutty aroma and a beautiful final texture that makes the chicken feel restaurant-worthy.

Grocery List

Produce: Fresh ginger, garlic, scallions, optional lemon wedges or cucumber for serving
Meat: Boneless, skinless chicken thighs
Dairy: None needed
Pantry: Low-sodium soy sauce, toasted sesame oil, rice vinegar, honey or light brown sugar, cornstarch, all-purpose flour, kosher salt, black pepper, baking powder, neutral frying oil, sesame seeds
Refrigerated: 1 large egg

Full Ingredients

For the Sesame Ginger Marinade

2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch pieces
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon freshly grated ginger, from about a 2-inch piece
4 garlic cloves, finely grated or minced
1 tablespoon rice vinegar
1 tablespoon honey or packed light brown sugar
1 large egg
1/4 teaspoon kosher salt

For the Crispy Coating

3/4 cup cornstarch
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/4 teaspoon ground ginger, optional for extra ginger aroma

For Frying

4 cups neutral oil, such as canola, vegetable, or peanut oil, or enough to fill a heavy pot with 2 inches of oil

For Finishing

2 tablespoons sesame seeds, toasted until lightly golden
2 scallions, thinly sliced
1/4 teaspoon flaky sea salt, optional
Lemon wedges, optional for serving

Optional Simple Sesame Soy Dipping Sauce

2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 tablespoon thinly sliced scallions

Step-by-Step Instructions

Step 1: Cut and season the chicken

Pat the chicken thighs dry with paper towels, then trim away any large pieces of excess fat. Cut the chicken into roughly 2-inch pieces so they cook quickly and evenly. Place the chicken in a medium mixing bowl or a zip-top bag.

Step 2: Make the sesame ginger marinade

Add the low-sodium soy sauce, toasted sesame oil, freshly grated ginger, garlic, rice vinegar, honey, egg, and 1/4 teaspoon kosher salt to the chicken. Stir well until every piece is coated. The egg helps the coating cling later, while the soy sauce, ginger, garlic, and sesame oil season the chicken from the inside out.

Step 3: Marinate the chicken

Cover the bowl or seal the bag and refrigerate for exactly 1 hour. If you are short on time, 30 minutes will still give good flavor; for the best texture, do not marinate longer than 4 hours because the soy sauce and vinegar can start to change the surface texture of the chicken.

Step 4: Prepare the coating and frying station

In a wide shallow bowl, whisk together the cornstarch, all-purpose flour, 1 teaspoon kosher salt, black pepper, baking powder, and optional ground ginger. Set a wire rack over a rimmed baking sheet for draining the fried chicken. Place a second empty plate or small tray nearby for the coated chicken pieces.

Step 5: Dredge the chicken

Remove the chicken from the marinade one piece at a time, allowing excess marinade to drip back into the bowl. Press each piece firmly into the cornstarch mixture, turning to coat all sides. For extra craggy crunch, squeeze the coating lightly onto the chicken with your fingers. Transfer the coated pieces to the plate and let them rest for 10 minutes while the oil heats. This short rest helps the coating hydrate and stick better during frying.

Step 6: Heat the oil

Pour the oil into a heavy Dutch oven, deep skillet, or thick-bottomed pot until it is about 2 inches deep. Heat over medium-high heat until the oil reaches 350°F on a deep-fry or instant-read thermometer. Adjust the heat as needed to keep the oil between 340°F and 360°F while cooking. If the oil is too cool, the chicken can turn greasy; if it is too hot, the coating may brown before the inside is done.

Step 7: Fry until golden and crisp

Working in 3 to 4 batches, carefully lower several chicken pieces into the hot oil, making sure not to crowd the pot. Fry for 5 to 7 minutes per batch, turning occasionally with tongs or a spider strainer, until the coating is deep golden brown and the thickest pieces register 165°F internally. Between batches, let the oil return to 350°F before adding more chicken.

Step 8: Drain and finish with sesame seeds

Transfer the fried chicken to the prepared wire rack, not to paper towels, so the crust stays crisp. While the chicken is still hot, sprinkle it with toasted sesame seeds, sliced scallions, and a small pinch of flaky sea salt if you like. Let the chicken rest for 3 minutes before serving so the juices settle and the crust stays crunchy.

Step 9: Serve hot

Serve the sesame ginger fried chicken immediately while the coating is at its crispest. It is excellent with steamed jasmine rice, a simple cucumber salad, pickled vegetables, cabbage slaw, or the optional sesame soy dipping sauce. For a full dinner, add sautéed greens or roasted broccoli on the side.

Pro Tips

Use chicken thighs for best results: Thighs stay juicy and flavorful during frying. Chicken breast works, but it cooks faster and can dry out more easily.
Keep the oil temperature steady: A thermometer is the easiest way to get crisp chicken. Aim for 350°F and avoid overcrowding the pot.
Drain on a wire rack: Air circulation keeps the bottom crust from steaming and softening.
Toast the sesame seeds: Toast them in a dry skillet over medium heat for 2 to 4 minutes, stirring often, until fragrant and lightly golden.
Grate the ginger and garlic finely: A fine grater or microplane helps them blend smoothly into the marinade and prevents large bits from burning during frying.

Variations

Spicy sesame ginger fried chicken: Add 1 tablespoon gochujang, chili garlic sauce, or sriracha to the marinade, plus 1/4 teaspoon cayenne to the coating.
Honey sesame glaze: Warm 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil in a small pan, then lightly drizzle over the fried chicken just before adding sesame seeds.
Gluten-free version: Use tamari instead of soy sauce and replace the all-purpose flour with white rice flour or a gluten-free all-purpose flour blend.

Storage & Make-Ahead

Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat on a wire rack set over a baking sheet in a 375°F oven for 10 to 14 minutes, or in an air fryer at 350°F for 5 to 7 minutes, until hot and crisp. Avoid microwaving if possible, as it softens the coating.

Make-ahead: The chicken can be cut and mixed with the marinade up to 4 hours ahead. The dry coating can be whisked together 1 day ahead and kept covered at room temperature. For the crispiest result, dredge the chicken no more than 20 minutes before frying.

Freezing: Freeze cooked and cooled fried chicken pieces on a parchment-lined baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 16 to 20 minutes, turning once, until heated through and crisp.

Nutrition (per serving)