Sesame chicken is one of those dishes that just feels good to eat. The crispy coating and sticky, sweet-savory sauce make every bite satisfying. When you make it at home, you control the ingredients and flavors, so it’s easy to adjust to your taste and skip the takeout.
Why We Love This Sesame Chicken Recipe
Quick and approachable: You don’t need a culinary degree to do this.
Crispy without deep-frying: A shallow fry gets the job done.
Sticky sesame sauce: Balanced with soy, garlic, brown sugar, and toasted sesame oil.
Family-approved: Perfect for both adults and picky eaters.
Tastes better than takeout: No additives, just clean, bold flavor.
Ingredients for Sesame Chicken Recipe
Main Ingredients:
- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized chunks
- 1/3 cup cornstarch
- 1 egg, beaten
- Salt and black pepper, to taste
- 3 to 4 tablespoons neutral oil (vegetable, canola, or avocado)
For the Sesame Sauce:
- 1/4 cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
For Garnish:
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced thin
How to Make Sesame Chicken
Step 1: Prep the Chicken
Pat the chicken pieces dry with a paper towel. This helps them crisp better.
Toss the chicken in the beaten egg first, then coat each piece with cornstarch, seasoning with a little salt and pepper.
Step 2: Cook the Chicken
In a large skillet, heat 3 tablespoons of oil over medium heat.
Add the coated chicken in a single layer (work in batches if needed).
Fry for about 3–4 minutes per side until golden and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Make the Sauce
In a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil.
Bring to a simmer over medium heat, stirring constantly.
Mix cornstarch and water in a small bowl to form a slurry.
Pour the slurry into the sauce and continue stirring until thickened, about 1–2 minutes.
Step 4: Toss and Serve
Add the cooked chicken back to the pan or a large bowl.
Pour the hot sauce over the chicken and toss to coat every piece evenly.
Garnish with sesame seeds and green onions.
Expert Tips for Success
Use chicken thighs: They stay juicier and more flavorful.
Don’t overcrowd the skillet: This keeps your chicken crispy instead of soggy.
Keep the oil hot: Between 350–375°F ensures an even fry.
Let it rest before tossing in sauce: This gives the crust a moment to set.
Double the sauce: If you’re serving with rice, you’ll want extra to drizzle.
Variations to Try
Want to make this recipe your own? Try these easy swaps:
Spicy Sesame Chicken: Add a teaspoon of chili garlic sauce or red pepper flakes to the sauce.
Honey Sesame Chicken: Swap brown sugar for 2 tablespoons of honey.
Air Fryer Method: Coat the chicken, spray with oil, and air fry at 400°F for 12–15 minutes, flipping halfway.
Vegetarian Version: Use extra-firm tofu. Press it dry and cube before coating and cooking.
Serving Suggestions
Serve over steamed rice (jasmine or brown)
Pair with stir-fried broccoli, bok choy, or snap peas
Add spring rolls or egg drop soup for a full meal experience
Sprinkle extra sesame seeds for crunch
Finish with chopped green onions for a fresh bite
More Chicken recipes you will love!
crockpot chicken and dumplings
Sesame Chicken Recipe FAQs
What is sesame chicken made of?
It consists of battered chicken pieces pan-fried until golden and then coated in a sweet-savory sesame soy sauce. Garlic, ginger, and toasted sesame oil give it that classic flavor.
Can I make sesame chicken ahead of time?
Yes! Fry the chicken and store it in the fridge. Reheat in a skillet or oven and toss in freshly warmed sauce before serving.
Is sesame chicken spicy?
The traditional version isn’t spicy, but you can easily add heat with sriracha or chili flakes.
Can I bake or air fry the chicken instead?
Absolutely. Baking at 425°F or air frying at 400°F gives a crispy result with less oil.
What can I serve with sesame chicken?
Steamed rice, noodles, or sautéed veggies make great pairings. It also goes well in lettuce wraps or over Asian slaw.
sesame chicken recipe
Equipment
- Large Skillet
- Small Saucepan
Ingredients
- 1 lb boneless, skinless chicken thighs cut into bite-sized chunks
- 1/3 cup cornstarch
- 1 each egg beaten
- to taste salt
- to taste black pepper
- 3 to 4 tbsp neutral oil vegetable, canola, or avocado
- 1/4 cup low-sodium soy sauce
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp fresh grated ginger
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch for slurry
- 2 tbsp water for slurry
- 1 tbsp toasted sesame seeds
- 2 each green onions sliced thin
Instructions
- Pat the chicken pieces dry with a paper towel. Toss the chicken in the beaten egg first, then coat each piece with cornstarch, seasoning with a little salt and pepper.
- In a large skillet, heat 3 tablespoons of oil over medium heat. Add the coated chicken in a single layer and fry for about 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, stirring constantly.
- Mix cornstarch and water in a small bowl to form a slurry. Pour the slurry into the sauce and continue stirring until thickened, about 1–2 minutes.
- Add the cooked chicken back to the pan or a large bowl. Pour the hot sauce over the chicken and toss to coat every piece evenly. Garnish with sesame seeds and green onions.
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