Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Sesame chicken often takes a back seat to other takeout menu items like <a href="https://www.chefsteps.com/recipes/general-tsos-chicken">General Tso’s</a> and <a href="https://www.chefsteps.com/recipes/orange-chicken">Orange Chicken</a>, and that&#39;s a shame. Sesame chicken has all the savory complexity of General Tso’s, but it’s also jam-packed with toasted sesame flavor, from both toasted sesame seeds and toasted sesame oil. Most importantly, it shares the same foundation of crispy fried chicken. Potato starch and wheat dextrin in the dredge make our fried chicken morsels almost impossibly crispy, craggy, and crunchy, with a crust that has enough staying power to withstand sitting in the beautifully lacquered sauce for up to 45 minutes without sogging out. Sesame enjoyers look no further. This one’s for you.

Sesame Chicken