This Sesame Chicken recipe is the perfect balance of crispy texture and bold flavor. It’s made with simple ingredients, easy to prepare, and delivers restaurant-quality results in the comfort of your own kitchen. The sauce is rich and sticky, coating the crispy chicken perfectly, while the sesame seeds add a subtle nutty crunch. It pairs wonderfully with rice or steamed vegetables for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Cornstarch
All-purpose flour
Eggs
Salt and pepper
Oil for frying
Soy sauce
Rice vinegar
Brown sugar or honey
Garlic
Ginger
Sesame oil
Water
Cornstarch (for thickening the sauce)
Toasted sesame seeds
Green onions (optional, for garnish)
Directions
Cut the chicken into bite-sized pieces and season with salt and pepper.
In one bowl, whisk eggs. In another bowl, combine flour and cornstarch.
Dip each chicken piece into the egg, then coat in the flour mixture.
Heat oil in a deep skillet or wok over medium-high heat.
Fry the chicken in batches until golden brown and cooked through. Drain on paper towels.
In a separate saucepan, combine soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame oil, and water. Bring to a simmer.
Mix cornstarch with a little water to make a slurry and stir into the sauce. Cook until thickened.
Add the fried chicken to the sauce and toss to coat evenly.
Sprinkle with toasted sesame seeds and garnish with sliced green onions if desired.
Serve immediately with steamed rice or noodles.
Servings and timing
This recipe serves 4 people. Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes
Variations
Spicy sesame chicken: Add red pepper flakes or sriracha to the sauce for heat.
Healthier version: Skip frying and bake or air-fry the chicken pieces instead.
Gluten-free: Use tamari instead of soy sauce and ensure the flour and cornstarch are gluten-free.
Vegetarian: Replace chicken with tofu or cauliflower for a meat-free alternative.
Honey sesame chicken: Use honey instead of brown sugar for a slightly floral sweetness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet over medium heat until hot, or microwave in short intervals. For best texture, avoid freezing, as the sauce may separate and the chicken may lose its crispiness.
FAQs
What type of chicken is best for sesame chicken?
Boneless, skinless chicken thighs are more flavorful and juicy, but chicken breasts also work well for a leaner option.
Can I bake the chicken instead of frying?
Yes, you can bake at 400°F for about 20–25 minutes, flipping halfway through, or use an air fryer for a crispier finish.
How do I make the sauce thicker?
Use a cornstarch slurry (cornstarch mixed with water) and cook the sauce until it thickens to your liking.
Is sesame chicken spicy?
Typically, no. The classic version is sweet and savory, but you can easily add spice if you prefer.
Can I make this ahead of time?
The sauce can be made in advance, but for best texture, fry the chicken just before serving.
What’s the difference between sesame chicken and General Tso’s chicken?
Sesame chicken is sweeter and less spicy, while General Tso’s has a tangier, spicier flavor profile.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil.
Can I double the sauce?
Yes, you can double the sauce ingredients if you prefer extra to drizzle over rice or vegetables.
Do I need to toast the sesame seeds?
Toasting enhances their nutty flavor, but if you’re short on time, raw sesame seeds still work fine.
How do I store and reheat leftovers without drying out the chicken?
Store in a sealed container and reheat gently in a pan with a splash of water or in the microwave, covered, to retain moisture.
Conclusion
Sesame Chicken is a satisfying, flavorful dish that brings the comfort of your favorite takeout meal right into your kitchen. Crispy, golden chicken smothered in a rich sesame glaze is hard to resist and easy to make. With its sweet and savory flavor, quick prep, and versatile serving options, it’s a go-to recipe for busy weeknights or casual dinners.
Sesame Chicken is a crispy, flavorful Chinese-American dish made with bite-sized chicken pieces fried until golden and coated in a sweet, savory sesame sauce. Finished with toasted sesame seeds and green onions, it’s a takeout favorite you can easily recreate at home.
Ingredients
1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and pepper to taste
2 eggs, beaten
1/2 cup cornstarch
1/2 cup all-purpose flour
Oil for frying (vegetable, canola, or peanut oil)
1/3 cup soy sauce
2 tablespoons rice vinegar
1/4 cup brown sugar or honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame oil
1/2 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon toasted sesame seeds
2 green onions, sliced (optional, for garnish)
Instructions
Season the chicken pieces with salt and pepper.
Place the beaten eggs in one bowl and mix the cornstarch and flour in another.
Dip each piece of chicken in the egg, then coat in the flour mixture.
Heat oil in a deep skillet or wok over medium-high heat.
Fry the chicken in batches until golden brown and cooked through. Remove and drain on paper towels.
In a saucepan, combine soy sauce, rice vinegar, brown sugar (or honey), garlic, ginger, sesame oil, and water. Bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens.
Add the fried chicken to the sauce and toss to coat evenly.
Sprinkle with toasted sesame seeds and garnish with green onions if desired.
Serve immediately with steamed rice or noodles.
Notes
Add red pepper flakes or sriracha to the sauce for a spicy version.Use tamari and gluten-free flour/cornstarch for a gluten-free dish.Swap chicken for tofu or cauliflower for a vegetarian variation.Bake or air-fry the chicken for a lighter version.Use honey instead of brown sugar for a slightly floral sweetness.
