Sesame Chicken Recipe
Golden, crispy, and glossy with sauce, this sesame chicken is a sweet and savory staple that delivers all the flavor of your favorite takeout—right from your own kitchen.
Sesame chicken is coated in a sticky honey glaze and finished with a sprinkling of sesame seeds for a rich, nutty bite that makes every forkful irresistible.
Star Players in This Irresistible Sesame Chicken
- Chicken breast – Tender chunks of lean protein, perfect for crisping to golden perfection.
- Eggs – Help the flour mixture cling to each bite-sized piece for maximum crunch.
- Flour and cornstarch – The ultimate crisp combo for light, crunchy coating.
- Honey – Brings natural sweetness that caramelizes beautifully in the sauce.
- Soy sauce – Balances the sweetness with rich, salty umami.
- Brown sugar – Adds depth and molasses-like notes to the sticky glaze.
- Rice vinegar – Cuts through the richness with a gentle tang.
- Sesame oil – A toasty, nutty hit that defines the dish.
- Garlic – Aromatic and punchy, rounding out the sauce’s savory base.
- Sesame seeds – The final flourish, adding crunch and visual pop.
How to Make Sesame Chicken: A Sweet and Crispy Journey
Start by coating bite-sized pieces of chicken in a mixture of egg, flour, and cornstarch. Fry them until golden brown and deliciously crisp.
While the chicken fries, stir together the sauce ingredients—honey, soy sauce, ketchup, brown sugar, vinegar, and sesame oil. Sauté garlic in a little oil, then simmer the sauce until it thickens.
Toss the freshly fried chicken in the glossy sauce, finish with sesame seeds and green onions, and serve it hot. It’s as mouthwatering as it is easy.
Tips and Twists for Next-Level Sesame Chicken
For ultra-crispy results, let the coated chicken rest for 5–10 minutes before frying to set the breading. Want to skip deep frying? Air-fry the chicken at 400°F for 14–16 minutes, flipping halfway. If you’re craving heat, stir in red pepper flakes or a touch of sriracha to the sauce. Swapping in chicken thighs can bring even more juiciness, while a vegetarian version with crispy tofu is just as satisfying. Serve it over jasmine rice, noodles, or even in lettuce wraps for a fresh take.
Keeping It Fresh: How to Store and Reheat
To keep sesame chicken delicious for days, store leftovers in an airtight container in the fridge for up to 3 days. For best texture, reheat in a skillet over medium heat to revive the sauce and maintain the crisp. If you need to freeze it, let it cool completely and pack in freezer-safe containers for up to 2 months. Reheat from frozen in a covered skillet or oven until hot and bubbling.
Sesame Chicken Recipe
Ingredients
For the Chicken
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
- 2 eggs beaten
- Oil for frying
- Salt and pepper to taste
For the Sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons sliced green onions
- 2 tablespoons sesame seeds
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 teaspoon vegetable oil
- 2 teaspoons cornstarch
- 1/4 cup honey
- 2 tablespoons ketchup
- 1/4 cup soy sauce preferably reduced sodium
- 1 teaspoon freshly minced garlic
Instructions
- In a bowl, whisk together the eggs with salt and pepper until fully integrated.
- In a separate shallow dish, blend the flour with the cornstarch to form an even coating mixture.
- Individually dip each chicken piece first into the egg mixture, followed by the flour-cornstarch blend, ensuring thorough coverage.
- Heat a deep skillet with 3 inches of oil until it reaches 350°F.
- Working in small batches of 7–8 pieces, fry the chicken for approximately 5 minutes or until golden and crisp. Continue until all the chicken is cooked.
- Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- In the meantime, combine honey, soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and cornstarch in a mixing bowl, stirring until smooth.
- Warm the vegetable oil in a large skillet over medium heat. Sauté the minced garlic for about 30 seconds, then pour in the sauce blend. Let it simmer for 3–4 minutes, stirring occasionally until it thickens slightly.
- Return the fried chicken to the pan and toss to evenly coat with the sauce.
- Finish by sprinkling the dish with sesame seeds and sliced green onions before serving.
