Sesame Chicken Recipe hits every craving at once: crispy, saucy, sweet, salty, and just enough heat to keep things interesting. It works for busy weeknights, meal prep, or when you want takeout flavor in about 35 minutes total. I first made this on a Tuesday when my kids staged a protest against “boring chicken,” and they still request it weekly.
Why You Should Try This Sesame Chicken Recipe
This sesame chicken recipe tastes like your favorite takeout, but fresher, hotter, and with ingredients you actually recognize. The sauce clings to every crunchy piece, with toasty sesame flavor and a glossy finish that makes the whole pan disappear fast.
You control the sweetness, the spice, and the oil, so it fits a lighter dinner or a full-on comfort food situation. It also reheats surprisingly well, which makes it a strong meal prep option.
“This tastes better than our local takeout spot, and the leftovers still crunch the next day. ★★★★★”
Ingredients You’ll Need
Chicken
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Use thighs for juicier results; chicken breast works too, just watch the cook time.
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large egg
- 2 tablespoons soy sauce (low sodium if you prefer)
- 1 tablespoon rice vinegar or apple cider vinegar
Coating
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon baking powder
- Pinch of salt
Cornstarch gives that classic light, crisp coating. If you avoid gluten, swap the flour with more cornstarch and use gluten free soy sauce or tamari.
Sesame Sauce
- ⅓ cup soy sauce
- ⅓ cup water or low sodium chicken broth
- ¼ cup honey
- 3 tablespoons brown sugar, light or dark
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger in a pinch)
- 1–2 teaspoons sriracha or chili garlic sauce, to taste
- 1 ½ tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Use toasted sesame oil, not regular, for deeper flavor. I like Kikkoman or San-J soy sauce, but any brand with a clean ingredient list works.
For Cooking & Garnish
- Neutral oil for frying (canola, vegetable, peanut, or avocado oil)
- 2–3 tablespoons sesame seeds, lightly toasted
- 2–3 green onions, thinly sliced
If you want a lighter version, you can pan fry in less oil or air fry the chicken and then toss it in the sauce.
Equipment
- Large mixing bowl
- Medium bowl for sauce
- Whisk
- Large skillet or wok (or a Dutch oven for deeper frying)
- Tongs or a slotted spoon
- Paper towels and a wire rack (for draining)
- Small saucepan for the sauce, if you prefer to cook it separately
Tips & Tricks
- Pat the chicken dry before marinating so the coating sticks better.
- Cut the chicken into similar sized pieces so they cook evenly and crisp at the same rate.
- Heat the oil until it shimmers and a small pinch of coating bubbles right away; lukewarm oil gives soggy chicken.
- Fry in batches so the pan does not crowd; crowded pans drop the oil temperature and soften the crust.
- Toast the sesame seeds in a dry pan for 2 to 3 minutes to deepen the nutty flavor.
- Adjust sweetness and spice at the end; add a splash of soy for salt, a drizzle of honey for sweet, or extra chili sauce for heat.
- Keep the sauce warm and ready before the last batch of chicken finishes so the coating stays crisp when you toss it.
- If you want extra saucy sesame chicken, double the sauce ingredients and thicken to your preferred consistency.
How to Make Sesame Chicken Recipe
Step 1: Marinate the Chicken
Add the chicken pieces to a large bowl. Season with salt and pepper, then add the egg, soy sauce, and vinegar. Whisk everything together until the chicken coats evenly, then set it aside for at least 10 minutes while you prep the coating and sauce.
Step 2: Mix the Coating
In another bowl, combine cornstarch, flour, garlic powder, onion powder, baking powder, and a pinch of salt. Stir until everything mixes well and no clumps remain. This dry mix gives the chicken a light, crisp shell that holds the sesame sauce.
Step 3: Coat the Chicken
Lift a handful of marinated chicken from the bowl, let the extra liquid drip off, then drop the pieces into the coating. Toss to cover every piece, pressing gently so the flour and cornstarch cling. Place coated chicken on a plate or tray and repeat until you coat all the pieces.
Step 4: Make the Sesame Sauce
In a medium bowl, whisk soy sauce, water or broth, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and sriracha. In a separate small cup, stir the cornstarch with water to make a smooth slurry. Keep both near the stove so you can thicken the sauce right after it heats.
Step 5: Fry the Chicken
Pour oil into a large skillet or Dutch oven so it reaches about ½ inch up the sides. Heat over medium high until hot; a small pinch of coating should sizzle on contact. Add chicken in a single layer, leaving space between pieces, and cook 3 to 4 minutes per side until golden and cooked through, then transfer to a wire rack or paper towels.
Cook the chicken in batches and let the oil return to temperature between each batch. If you want extra crunch, you can fry the pieces a second time for 1 to 2 minutes. Set all cooked chicken aside while you finish the sauce.
Step 6: Thicken the Sauce
You can cook the sauce in the same pan after you carefully pour out most of the oil, or use a separate saucepan. Pour the sesame sauce mixture into the pan and bring it to a gentle simmer over medium heat. Stir the cornstarch slurry again, then drizzle it into the simmering sauce while you whisk until it thickens and turns glossy.
Taste the sauce and adjust it: add more honey for sweetness, more vinegar for tang, or extra chili sauce for heat. Keep the sauce over low heat so it stays hot but does not burn.
Step 7: Toss the Chicken
Add the fried chicken pieces to the pan with the hot sesame sauce. Toss gently but thoroughly so every piece gets coated. Sprinkle in the toasted sesame seeds and most of the green onions, then toss again.
Once everything looks glossy and evenly covered, turn off the heat. Top with the remaining sesame seeds and green onions. Serve the sesame chicken hot while the coating still crunches.
What to Serve with Sesame Chicken Recipe
Serve this sesame chicken recipe over steamed jasmine rice, brown rice, or cauliflower rice if you want a lighter plate. Add a side of stir fried vegetables like broccoli, snap peas, or bell peppers to balance the sweet and savory sauce. You can also pair it with simple cucumber salad, sesame noodles, or plain steamed veggies if the sauce already feels rich enough. A cold sparkling water with lime or iced green tea rounds out the meal without stealing the spotlight.
Storage Options
- Store leftover sesame chicken in an airtight container in the fridge for up to 4 days.
- Keep the rice and chicken separate if possible so the chicken stays a bit firmer.
- Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or use an air fryer at 350°F for 4 to 6 minutes and drizzle with a little extra sauce.
- Freeze cooled sesame chicken in a freezer safe container or bag for up to 2 months, then thaw overnight in the fridge and reheat in a skillet or air fryer until hot and crisp.