There’s something truly special about dishes that transport you back to cherished memories with just one bite. For me, sesame chicken is one of those dishes. It reminds me of Friday nights growing up, when the whole family would gather around the dinner table, takeout containers spread out like a little feast, and everyone reaching for the crispy, sticky, sweet chicken before it disappeared.
But over time, I started to realize that making sesame chicken at home wasn’t just doable—it was even better. Not only could I make it just the way I like it (extra sauce, please!), but I could control what went into it and recreate that same cozy feeling of comfort food right from my kitchen.
This version of sesame chicken is warm, crunchy, sweet, and savory all at once. It’s the perfect combination of textures and flavors. Whether you’re making it for a weeknight dinner, serving it up at a gathering, or just craving a homemade version of your favorite takeout, this recipe checks all the boxes. Plus, it’s made with simple ingredients you probably already have in your pantry.
So roll up your sleeves, and let’s bring this takeout favorite into your home with a personal twist.
Why You’ll Love This Recipe:
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Better than takeout: Crispy, golden bites of chicken tossed in a homemade sesame sauce that hits all the right sweet and savory notes.
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Simple ingredients: Everything comes together with kitchen staples—no need for specialty sauces or hard-to-find items.
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Perfect texture: The light coating on the chicken crisps up beautifully, staying tender on the inside and crunchy on the outside.
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Versatile: Serve it with rice, noodles, or even steamed veggies. It’s a crowd-pleaser no matter what.
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Family favorite: Even picky eaters love this one—it’s just sweet enough to win everyone over.
INGREDIENTS YOU’LL NEED:
For the Chicken:
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1 ½ pounds boneless skinless chicken breast or thighs, cut into bite-size pieces
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½ cup cornstarch
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2 tablespoons all-purpose flour
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2 large eggs, beaten
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Oil for frying (vegetable or avocado oil works great)
For the Sesame Sauce:
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¼ cup soy sauce
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¼ cup honey
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2 tablespoons ketchup
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2 tablespoons brown sugar
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1 tablespoon rice vinegar
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1 tablespoon cornstarch
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½ cup water
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1 teaspoon sesame oil
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1 tablespoon toasted sesame seeds
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1 teaspoon minced garlic
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½ teaspoon minced fresh ginger
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Sliced green onions, for garnish (optional)
HOW TO MAKE SESAME CHICKEN:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep the chicken.
Start by cutting your chicken into small, bite-sized chunks. I like using chicken thighs for their juiciness, but breasts work beautifully too. Pat the pieces dry with a paper towel to help the coating stick better later on.
Step 2: Set up the breading station.
In a shallow bowl, mix together the cornstarch and flour. In another bowl, beat the eggs. Dip each chicken piece into the eggs first, then dredge them in the cornstarch-flour mixture, making sure each piece is coated evenly. This is what gives you that irresistibly crispy crust.
Step 3: Fry until golden.
In a large skillet or wok, heat about an inch of oil over medium heat. Once hot, fry the chicken in batches, being careful not to crowd the pan. Cook for 3–4 minutes per side, or until the coating is golden and the chicken is cooked through. Transfer the fried chicken to a paper towel-lined plate.
Step 4: Make the sesame sauce.
In a small saucepan over medium heat, whisk together soy sauce, honey, ketchup, brown sugar, rice vinegar, cornstarch, water, sesame oil, garlic, and ginger. Stir constantly as the sauce begins to bubble and thicken—this usually takes about 2–3 minutes.
Step 5: Toss the chicken in the sauce.
Once the sauce has thickened to a syrupy consistency, remove it from the heat. In a large bowl, toss the fried chicken pieces with the warm sauce until fully coated. Sprinkle with sesame seeds and chopped green onions, if using.
HELPFUL TIPS:
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Double-fry for extra crispiness: If you want your chicken ultra-crispy, give it a second quick fry after the first round. This technique helps keep it crunchy even after the sauce is added.
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Make it ahead: You can fry the chicken ahead of time and keep it warm in the oven (250°F) until you’re ready to toss it in the sauce.
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Customize the sweetness: Like it a little less sweet? Reduce the honey and brown sugar slightly and taste as you go.
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Keep the oil hot: Between batches, let the oil come back up to temp before frying the next round of chicken for consistent crispiness.
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Gluten-free option: Use a gluten-free flour blend and tamari instead of soy sauce for a gluten-free version.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 20 minutes
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Total Time: 40 minutes
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Yield: 4 servings
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Category: Main Course
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Method: Frying + Simmering
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Cuisine: Asian-Inspired
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Diet: Dairy-Free
NOTES:
This sesame chicken is best enjoyed fresh, when the coating is still crispy and the sauce is sticky and warm. That said, you can absolutely reheat leftovers and still enjoy a delicious meal.
NUTRITIONAL INFORMATION (per serving, approximate):
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Calories: 420
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Protein: 28g
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Carbohydrates: 35g
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Sugar: 16g
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Fat: 18g
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Saturated Fat: 3g
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Sodium: 680mg
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Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I bake the chicken instead of frying it?
Yes! It won’t be quite as crispy, but you can bake the coated chicken pieces at 400°F for 20–25 minutes, flipping halfway through.
What can I serve this with?
Steamed white rice, fried rice, lo mein, or even a bed of stir-fried veggies. It’s a flexible dish that pairs well with all your favorite sides.
Can I make this ahead of time?
You can fry the chicken and make the sauce separately ahead of time. When ready to eat, just warm both and toss together.
Is this spicy?
Not at all. It’s more sweet and savory. But you can always add red pepper flakes or a dash of sriracha if you want a little heat.
STORAGE INSTRUCTIONS:
Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven to keep the coating from getting soggy. Freezing is not recommended, as the texture of the coating may change.
Related Recipes
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CONCLUSION
There’s something incredibly comforting about recreating a favorite takeout dish in your own kitchen—and sesame chicken is the perfect place to start. Whether you’re whipping it up for a quick weeknight meal or treating yourself to a homemade feast, this dish brings big flavor, satisfying crunch, and a whole lot of joy.
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Sesame Chicken
Description
There’s something truly special about dishes that transport you back to cherished memories with just one bite. For me, sesame chicken is one of those dishes. It reminds me of Friday nights growing up, when the whole family would gather around the dinner table, takeout containers spread out like a little feast, and everyone reaching for the crispy, sticky, sweet chicken before it disappeared.
But over time, I started to realize that making sesame chicken at home wasn’t just doable—it was even better. Not only could I make it just the way I like it (extra sauce, please!), but I could control what went into it and recreate that same cozy feeling of comfort food right from my kitchen.
This version of sesame chicken is warm, crunchy, sweet, and savory all at once. It’s the perfect combination of textures and flavors. Whether you’re making it for a weeknight dinner, serving it up at a gathering, or just craving a homemade version of your favorite takeout, this recipe checks all the boxes. Plus, it’s made with simple ingredients you probably already have in your pantry.
So roll up your sleeves, and let’s bring this takeout favorite into your home with a personal twist.
Ingredients
For the Chicken:
1 ½ pounds boneless skinless chicken breast or thighs, cut into bite-size pieces
½ cup cornstarch
2 tablespoons all-purpose flour
2 large eggs, beaten
Oil for frying (vegetable or avocado oil works great)
For the Sesame Sauce:
¼ cup soy sauce
¼ cup honey
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon cornstarch
½ cup water
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon minced garlic
½ teaspoon minced fresh ginger
Sliced green onions, for garnish (optional)
Instructions
Step 1: Prep the chicken.
Start by cutting your chicken into small, bite-sized chunks. I like using chicken thighs for their juiciness, but breasts work beautifully too. Pat the pieces dry with a paper towel to help the coating stick better later on.
Step 2: Set up the breading station.
In a shallow bowl, mix together the cornstarch and flour. In another bowl, beat the eggs. Dip each chicken piece into the eggs first, then dredge them in the cornstarch-flour mixture, making sure each piece is coated evenly. This is what gives you that irresistibly crispy crust.
Step 3: Fry until golden.
In a large skillet or wok, heat about an inch of oil over medium heat. Once hot, fry the chicken in batches, being careful not to crowd the pan. Cook for 3–4 minutes per side, or until the coating is golden and the chicken is cooked through. Transfer the fried chicken to a paper towel-lined plate.
Step 4: Make the sesame sauce.
In a small saucepan over medium heat, whisk together soy sauce, honey, ketchup, brown sugar, rice vinegar, cornstarch, water, sesame oil, garlic, and ginger. Stir constantly as the sauce begins to bubble and thicken—this usually takes about 2–3 minutes.
Step 5: Toss the chicken in the sauce.
Once the sauce has thickened to a syrupy consistency, remove it from the heat. In a large bowl, toss the fried chicken pieces with the warm sauce until fully coated. Sprinkle with sesame seeds and chopped green onions, if using.
Notes
This sesame chicken is best enjoyed fresh, when the coating is still crispy and the sauce is sticky and warm. That said, you can absolutely reheat leftovers and still enjoy a delicious meal.