Sesame Chicken Recipe

Sesame Chicken Recipe brings crispy bites in a glossy sweet-savory sesame sauce with a hint of tang and gentle heat. It suits weeknight cooks, takeout lovers, and busy families who want dinner on the table in about 30 minutes. I pull this one out when my kid requests takeout and the couch already has my name on it.

Why Sesame Chicken Recipe Is Worth It

Sesame Chicken Recipe gives you crunchy chicken with a sticky sesame glaze that hits the takeout itch without a delivery fee. You control the sweetness, the spice, and the crisp factor, and the whole thing cooks in a single skillet or air fryer basket.

You can whisk the sauce while the chicken marinates, so the clock works in your favor.

“Crispy, saucy, and gone in minutes, this tastes like your favorite takeout but fresher and brighter.” ★★★★★

Ingredients You Need

• Chicken
  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper or black pepper
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry or apple juice
  • 1 egg white
• Coating
  • 1/3 cup cornstarch
  • 1/3 cup all-purpose flour, or use all cornstarch for extra crisp and gluten-free
  • 1 teaspoon baking powder, optional for puffier crunch
• Sauce
  • 1/3 cup low-sodium soy sauce (Kikkoman or Lee Kum Kee work great)
  • 1/4 cup honey, or 3 tablespoons honey plus 1 tablespoon light brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup for color and body, optional but tasty
  • 1/2 cup water or low-sodium chicken broth
  • 2 teaspoons minced garlic, jarred works fine
  • 1 teaspoon grated fresh ginger or ginger paste
  • 1 to 1.5 teaspoons toasted sesame oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
• To cook and finish
  • Neutral oil for frying or sautéing, about 1.5 to 2 cups for shallow fry or 3 tablespoons for pan-fry
  • 2 tablespoons toasted sesame seeds
  • 2 to 3 scallions, thinly sliced
  • Red pepper flakes or sambal, optional heat
• Pantry shortcuts and subs
  • Use bottled minced garlic and ginger paste to save time.
  • Swap honey with maple syrup, agave, or granulated sugar to taste.
  • Use tamari or coconut aminos if you avoid soy or gluten.
• Equipment
  • Large bowl, whisk, tongs
  • 12-inch skillet or wok, or an air fryer
  • Small saucepan, if you prefer to simmer the sauce separately
  • Wire rack set over a sheet pan for draining
  • Instant-read thermometer, helpful for oil temp

Quick Tips & substitutions

• Choose thighs for juicy results; use breasts if you prefer leaner bites and watch the cook time.
• Go all cornstarch for a shatter-crisp gluten-free crust.
• Add 1 teaspoon baking powder to the dredge for extra lift.
• Keep the chicken in one layer so the crust stays crisp.
• Simmer the sauce until glossy, then stir in sesame oil off heat for the best aroma.
• Thin a too-thick sauce with a splash of water; thicken a thin sauce with more slurry.
• Air fryer option: spray coated chicken lightly with oil and cook at 400 F until crisp, then toss with hot sauce.
• Toast sesame seeds in a dry pan for 1 to 2 minutes to wake up the flavor.

How to Make Sesame Chicken Recipe

Prep the chicken, 10 minutes

• Stir salt, pepper, soy sauce, Shaoxing wine, and egg white in a bowl. Add chicken and coat well.
• Mix cornstarch, flour, and baking powder in a shallow dish. Dredge chicken pieces until fully coated, then set on a rack.

Mix the sauce, 5 minutes

• Whisk soy sauce, honey, rice vinegar, ketchup, water, garlic, ginger, and cornstarch slurry in a cup.
• Keep sesame oil on the side for the finish.

Cook the chicken, 10 to 12 minutes

• Pan-fry or shallow-fry: Heat 1/4 inch oil in a skillet to about 360 F. Fry chicken in batches until golden and cooked through, 3 to 4 minutes per side, then drain on a rack.
• Air fry: Spray the basket and the coated chicken with oil. Cook at 400 F for 8 to 12 minutes, shaking once, until crispy and 165 F inside.

Sauce and toss, 2 to 3 minutes

• Pour the sauce base into the skillet and bring it to a lively simmer. Stir until it thickens and looks glossy.
• Cut the heat, stir in sesame oil, then add chicken. Toss until every piece wears a shiny coat.

Garnish and serve

• Shower with toasted sesame seeds and scallions. Add red pepper flakes if you like a kick.

Variations

• Orange sesame: Swap half the water with orange juice and add 1 teaspoon zest.
• Spicy sesame: Stir in 1 to 2 teaspoons sambal, chili crisp, or gochujang.
• Sticky garlic: Add 2 more teaspoons garlic and a pinch of sugar for a takeout-style punch.
• Baked version: Bake coated chicken on a rack at 425 F for 15 to 18 minutes, then sauce.
• Tofu or cauliflower: Use extra-firm tofu or par-cooked cauliflower florets and follow the same dredge and cook method.
• Low-sugar: Cut honey to 2 tablespoons and lean on ketchup and soy for balance.

Ways to Serve

• Spoon over hot jasmine rice or brown rice.
• Pair with steamed broccoli, snap peas, or a quick bok choy stir-fry.
• Toss with lo mein noodles and extra sesame seeds.
• Tuck into lettuce cups with cucumber and shredded carrot.
• Plate with fried rice and a gingery cucumber salad.
• Sip with chilled lager, sparkling water with lime, or hot jasmine tea.

Storage

Let leftovers cool, then store in an airtight container in the fridge for 3 to 4 days. Keep the sauce separate from the chicken if you plan ahead, which helps the crust stay crisp. Reheat chicken in a hot skillet with a light splash of water until warmed and the sauce loosens, or use an air fryer at 375 F for 3 to 5 minutes to re-crisp. Freeze cooked chicken on a sheet pan, then bag for up to 2 months and sauce fresh when you reheat for the best texture.

Ally Sanders

Sesame Chicken Recipe

Sesame Chicken is a crispy, sweet, and savory dish with tender chicken pieces coated in a flavorful sesame sauce, perfect served over steamed rice.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 tablespoons all-purpose flour
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup vegetable oil, for frying
• 1/3 cup low-sodium soy sauce
• 1/3 cup honey
• 1/4 cup rice vinegar
• 2 tablespoons brown sugar, packed
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons water
• 2 teaspoons cornstarch
• 2 tablespoons toasted sesame seeds
• 2 stalks green onions, thinly sliced
• 4 cups cooked white rice, for serving

Instructions

 

1. In a shallow bowl, whisk together cornstarch, flour, salt, black pepper, and garlic powder if using.
2. Place beaten eggs in a separate bowl. Dip chicken pieces into the eggs, then dredge in the cornstarch mixture, pressing lightly to coat evenly.
3. Heat vegetable oil in a large skillet over medium-high heat. Add coated chicken in a single layer and cook, turning occasionally, until golden brown and cooked through, about 6–8 minutes. Transfer chicken to a paper towel–lined plate to drain.
4. In a small saucepan, whisk together soy sauce, honey, rice vinegar, brown sugar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat.
5. In a small bowl, stir together water and cornstarch until smooth, then whisk into the simmering sauce. Cook for 1–2 minutes, stirring frequently, until slightly thickened.
6. Add the fried chicken pieces to the saucepan or a large bowl and pour the sesame sauce over the top. Toss until the chicken is evenly coated.
7. Sprinkle with toasted sesame seeds and sliced green onions.
8. Serve immediately over cooked white rice if desired.

Notes

Nutrition Information
Approximate per serving (without rice): 520 calories; fat 22 g; saturated fat 4 g; carbohydrates 46 g; fiber 0 g; sugars 25 g; protein 33 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion sizes.