Sesame Chicken Recipe delivers crisp bites of juicy chicken in a glossy sesame sauce that tastes sweet, savory, and a little garlicky. It suits weeknight cooks and takeout fans who want dinner in about 35 minutes, start to finish. I tested this version for years, and my kids still cheer when I pull out the wok.
Why You Should Try This Sesame Chicken Recipe
This Sesame Chicken Recipe gives you golden, crunchy chicken with a balanced honey soy glaze that clings to every piece. You control the sweetness, the heat, and the crunch, and you can shallow-fry, air fry, or even double-fry if you chase extra crisp.
Better than takeout with a shatter-crisp crust and a sauce that hits sweet, savory, and nutty notes all at once ★★★★★
Ingredients You’ll Need
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Chicken and quick marinade
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces (thighs stay juicy; chicken breast works too)
- 1 large egg white (helps velveting; skip if short on time)
- 1 tablespoon low sodium soy sauce or tamari for gluten-free
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
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Dry coating
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour, or use rice flour for gluten-free
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white or black pepper
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Sesame sauce
- 1/3 cup low sodium soy sauce or tamari
- 1/3 cup honey, or use packed light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons freshly grated ginger, or 3/4 teaspoon ground ginger in a pinch
- 3 cloves garlic, minced
- 1/2 cup water or unsalted chicken broth
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 to 2 tablespoons toasted sesame seeds
- 1 teaspoon chili-garlic sauce or a pinch of red pepper flakes, optional
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Oil and garnish
- 1.5 to 2 cups neutral oil such as peanut, canola, or avocado oil, or use an air fryer
- 3 scallions, thinly sliced
- Extra toasted sesame seeds
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Equipment
- Wok or large deep skillet, whisk, mixing bowls
- Instant-read thermometer, tongs
- Sheet pan with wire rack
- Air fryer optional, rice cooker optional
How to Make Sesame Chicken Recipe
Prep the chicken 10 minutes
- Stir the egg white, soy sauce, rice vinegar, and 1 tablespoon cornstarch in a bowl. Add the chicken and toss to coat. Let it sit 10 to 20 minutes while you set up everything else.
Make the sauce 5 minutes
- Whisk soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and water in a saucepan. Bring it to a simmer over medium heat. Stir the cornstarch slurry, pour it in, and cook until the sauce turns glossy and lightly thick, about 1 minute. Turn off the heat and keep it warm.
Dredge and coat 5 minutes
- Mix cornstarch, flour, baking powder, salt, and pepper in a shallow bowl. Lift the chicken from the marinade and let extra drip off. Toss the chicken in the dry mix and press to coat so the crust sticks.
Fry the chicken 8 to 10 minutes
- Pour 1/2 inch of oil into a wok or deep skillet and heat to 350 to 365 degrees Fahrenheit. Fry the chicken in batches without crowding until deep golden and cooked through, about 3 to 4 minutes per batch, turning as needed. Move cooked pieces to a wire rack set over a sheet pan. Keep the oil near 350 for steady crispiness.
Sauce and finish 2 minutes
- Return the sauce to a gentle simmer. Add the fried chicken and toss until the glaze coats every piece. Sprinkle in sesame seeds and scallions. The sauce should cling, not pool.
Air fryer option 14 to 16 minutes
- Coat the marinated chicken in the dry mix as above. Mist the pieces with oil and arrange them in a single layer. Cook at 390 degrees Fahrenheit for 12 to 16 minutes, shaking or flipping halfway, until crisp and 165 degrees inside. Toss with hot sauce and finish with sesame seeds and scallions.
Tips & Tricks
- Cut the chicken in even 1-inch pieces so they cook at the same rate.
- Pat the chicken dry before marinating to help the coating grip.
- Use egg white for a tender velvety bite; it makes a real difference.
- Keep oil between 340 and 360 degrees for steady browning and crunch.
- Double-fry for extra shatter: fry to pale gold, rest 5 minutes, then fry 60 to 90 seconds more.
- Stir the cornstarch slurry right before adding so it stays smooth.
- Toast sesame seeds in a dry skillet for 1 to 2 minutes to boost nuttiness.
- Want it spicier? Add more chili-garlic sauce or a pinch of cayenne.
- Need gluten-free? Use tamari and swap rice flour for the all-purpose flour.
- Prefer less sweet? Cut the honey to 1/4 cup and add 1 tablespoon orange juice for brightness.
What to Serve with Sesame Chicken Recipe
Pile the crispy sesame chicken over steamed jasmine rice or brown rice to catch every drop of sauce. Add a side of garlicky stir-fried broccoli, snap peas, or bok choy for crunch and color. I also like cucumber salad with rice vinegar and a pinch of sugar to cool the palate. If you sip something, pour iced green tea or a crisp pilsner.
Make-Ahead and Storage
- Make-ahead: Marinate the chicken up to 12 hours in the fridge. Mix the dry coating and keep it in a sealed container on the counter. Whisk the sauce up to 3 days ahead and store it in the fridge.
- Fridge: Store sauced leftovers in an airtight container for 3 to 4 days. The coating softens in the fridge, so re-crisp in a hot skillet or air fryer.
- Freezer: Freeze cooked, unsauced chicken on a sheet pan, then bag it for up to 2 months. Freeze the sauce separately in a small container.
- Reheat: Air fry at 375 degrees Fahrenheit for 5 to 7 minutes, or oven-bake at 400 degrees for 8 to 10 minutes. Warm the sauce on the stove and toss with hot chicken so the coating stays crisp.
Sesame Chicken Recipe
Sesame Chicken delivers crisp bites of juicy chicken in a glossy sesame sauce that tastes sweet, savory, and a little garlicky, perfect for a weeknight dinner or takeout-style meal in about 35 minutes.
Ingredients
Instructions
- In a bowl, whisk together the egg white, soy sauce, rice vinegar, and 1 tablespoon cornstarch. Add the chicken pieces and toss to coat. Let marinate for 10 to 20 minutes while you prepare the other components.
- For the sesame sauce, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, ginger, garlic, and water in a small saucepan. Bring to a simmer over medium heat, then stir the cornstarch-water mixture and pour it into the pan. Cook, stirring, until the sauce is glossy and lightly thickened, about 1 minute. Turn off the heat and keep warm.
- For the dry coating, combine the cornstarch, flour, baking powder, salt, and pepper in a shallow bowl. Lift the chicken pieces from the marinade, letting excess drip off, and toss them in the dry mix, pressing so the coating adheres well.
- Pour about 1/2 inch of neutral oil into a wok or large deep skillet and heat to 350–365°F. Working in batches, fry the coated chicken without crowding, turning as needed, until deep golden and cooked through, about 3 to 4 minutes per batch. Transfer cooked pieces to a wire rack set over a sheet pan and keep the oil temperature near 350°F between batches.
- Return the sauce to a gentle simmer, add the fried chicken, and toss until every piece is well coated and the sauce clings rather than pooling. Stir in the sesame seeds and scallions, then garnish with extra sesame seeds if desired. Serve hot, ideally over steamed rice.
- Air fryer option: After coating the marinated chicken in the dry mix, lightly mist the pieces with oil and arrange them in a single layer in the air fryer basket. Cook at 390°F for 12 to 16 minutes, shaking or flipping halfway, until crisp and the internal temperature reaches 165°F. Toss immediately with the hot sesame sauce, then finish with sesame seeds and scallions.
Notes
Nutrition Information
Approximate per serving (4 servings, fried version, without rice): 520 calories; fat 26 g; saturated fat 4 g; carbohydrates 40 g; fiber 0 g; sugars 20 g; protein 30 g; sodium 1180 mg. Values are estimates and will vary based on oil absorption, brands, and exact portion size.
Approximate per serving (4 servings, fried version, without rice): 520 calories; fat 26 g; saturated fat 4 g; carbohydrates 40 g; fiber 0 g; sugars 20 g; protein 30 g; sodium 1180 mg. Values are estimates and will vary based on oil absorption, brands, and exact portion size.