Sesame Chicken Recipe hits every craving: crispy, sticky, sweet, and just enough savory to keep you going back for “one more piece.” It suits busy weeknights, picky eaters, and anyone who wants takeout flavor in about 35 minutes, start to finish. I first cooked this version in a tiny apartment kitchen with a wobbly electric stove, and it still tasted like my favorite strip-mall takeout spot.
Why Sesame Chicken Recipe Is Worth It
This sesame chicken recipe gives you that classic glossy, sticky sauce with real flavor from garlic, ginger, and toasted sesame oil. The chicken turns crisp on the outside and stays juicy inside, so it holds up under the sauce instead of turning soggy right away.
You control the sweetness, the heat, and the quality of the oil and soy sauce, so the final dish tastes cleaner than most takeout versions. It also uses simple pantry staples, so you skip any specialty-store scavenger hunt and still land a restaurant-style sesame chicken recipe at home.
“This Sesame Chicken Recipe tastes like my favorite takeout, but fresher, crispier, and somehow even more addictive. ★★★★★”
Ingredients You Need
Chicken
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Thighs stay juicier than breast, especially when you fry them.
- 1 large egg
- 2 tablespoons soy sauce (use low sodium if you watch salt)
- 1 tablespoon rice vinegar or apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Coating
- ½ cup cornstarch
- ½ cup all-purpose flour
- Swap with all cornstarch for extra crisp gluten-free coating.
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Sesame Sauce
- ⅓ cup low sodium soy sauce
- ⅓ cup water or low sodium chicken broth
- ¼ cup honey
- Use brown sugar if you prefer a deeper caramel note.
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- Any basic American brand works; it adds color and mild tang.
- 2 tablespoons toasted sesame oil
- 2 tablespoons sugar (white or light brown)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 to 2 teaspoons sriracha or chili garlic sauce, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
For Frying and Finishing
- Neutral oil for frying (canola, vegetable, or peanut oil)
- 2 to 3 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
Pantry Shortcuts & Notes
- Use jarred minced garlic and ginger if you feel tired or short on time.
- Use pre-cut chicken tenders and slice them into chunks to save prep time.
- Use bottled stir fry sauce in a pinch, then stir in extra sesame oil and seeds to push it toward sesame chicken flavor.
Equipment List
- Large mixing bowls
- Whisk and tongs
- Large skillet, wok, or Dutch oven
- Slotted spoon or spider strainer
- Small saucepan for the sauce
- Wire rack set over a sheet pan or a paper towel lined plate
- Instant-read thermometer for oil (helpful, not mandatory)
Quick Tips & substitutions
- Pat the chicken dry before marinating so the coating sticks better.
- Use chicken breast instead of thighs if you prefer leaner meat; cut it slightly larger to keep it juicy.
- Swap soy sauce with tamari or coconut aminos for a gluten-free sesame chicken recipe.
- Use all cornstarch instead of flour in the coating for a lighter, shatter-crisp crust.
- Toast raw sesame seeds in a dry skillet over low heat until fragrant for deeper flavor.
- Stir the cornstarch slurry again right before you pour it into the sauce so it stays smooth.
- Fry in batches and avoid crowding the pan so the oil stays hot and the chicken stays crisp.
- Keep the cooked chicken on a wire rack so the bottom does not steam and soften.
- Thin the sauce with a splash of water if it thickens more than you like.
- Add extra chili sauce or crushed red pepper if you like a spicier sesame chicken recipe.
How to Make Sesame Chicken
Step 1: Marinate the chicken
Add the chicken pieces to a large bowl. Whisk the egg, soy sauce, rice vinegar, garlic powder, onion powder, salt, and pepper in a separate bowl, then pour this mixture over the chicken. Toss until every piece looks coated, then let the chicken sit while you prep the coating and sauce.
Step 2: Mix the coating
In another bowl, whisk the cornstarch, flour, baking powder, and kosher salt. Take a piece of marinated chicken, let the excess marinade drip off, then toss it in the dry mixture until it looks fully coated. Repeat with all the chicken, and place the coated pieces on a plate or tray.
Step 3: Heat the oil
Pour about 1 ½ to 2 inches of oil into a large skillet or Dutch oven. Heat the oil over medium-high heat until it reaches about 350°F; if you do not use a thermometer, drop in a pinch of coating and watch for steady bubbling. Adjust the heat so the oil stays hot but does not smoke.
Step 4: Fry the chicken
Add the coated chicken in batches, leaving space between pieces so they do not stick. Fry each batch for about 4 to 6 minutes, turning once, until the coating looks deep golden and the chicken cooks through. Transfer the cooked chicken to a wire rack or paper towel lined plate, and repeat with the remaining pieces.
Step 5: Mix the sesame sauce
While the chicken fries, add soy sauce, water or broth, honey, rice vinegar, ketchup, toasted sesame oil, sugar, garlic, ginger, and sriracha to a small saucepan. Whisk until the mixture looks smooth. Stir the cornstarch and water together in a small cup to make a slurry and keep it nearby.
Step 6: Thicken the sauce
Set the saucepan over medium heat and bring the mixture to a gentle simmer. Give the slurry a quick stir, then pour it into the simmering sauce while you whisk. Cook for 2 to 3 minutes, whisking often, until the sauce turns glossy and thick enough to coat the back of a spoon.
Step 7: Combine chicken and sauce
Place the fried chicken in a large clean bowl. Pour the hot sesame sauce over the chicken and toss quickly with tongs until every piece looks coated and shiny. Sprinkle sesame seeds and most of the sliced green onions over the top, then toss once more.
Recipe Variations
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and use all cornstarch in the coating.
- Lighter version: Skip deep frying and cook the coated chicken in a lightly oiled nonstick skillet or air fryer.
- Extra veggie: Add steamed broccoli, snap peas, or bell peppers and toss them in the sauce with the chicken.
- Low carb: Use a low carb sweetener instead of sugar and honey, and serve over cauliflower rice.
- Spicy sesame chicken: Add more sriracha, chili flakes, or a spoonful of chili crisp to the sauce.
- Orange sesame twist: Add 2 to 3 tablespoons of orange juice and a little zest to the sauce for a citrus note.
Ways to Serve Sesame Chicken
- Spoon the sesame chicken over hot jasmine or basmati rice.
- Serve with brown rice or quinoa for a higher fiber option.
- Pair with steamed broccoli, green beans, or stir fried veggies.
- Stuff the sesame chicken into lettuce cups with shredded carrots and cucumber.
- Serve with plain noodles or simple fried rice for a takeout style plate.
Storage Success
Let the sesame chicken cool to room temperature, then place leftovers in an airtight container and store them in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce and revive the coating. Use the microwave if you feel short on time, but know that the coating softens more. Freeze portions in freezer-safe containers for up to 2 months, then thaw in the fridge overnight before reheating.
Sesame Chicken Recipe
Ingredients
Instructions
- Place the chicken pieces in a bowl and season with salt, black pepper, soy sauce, and rice vinegar. Toss to coat evenly and let marinate for 10 minutes while you prepare the coating.
- In a separate bowl, whisk the eggs. In another shallow dish, combine cornstarch, all-purpose flour, and baking powder.
- Dip the marinated chicken pieces into the beaten eggs, then dredge them in the flour-cornstarch mixture, pressing lightly so the coating adheres well. Shake off any excess.
- Pour 1 to 1 1/2 inches of vegetable oil into a deep skillet or pot and heat over medium-high heat to 350°F (175°C).
- Fry the coated chicken in batches, being careful not to overcrowd the pan. Cook for 4–5 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through.
- Transfer fried chicken to a paper towel–lined plate or wire rack to drain excess oil. Repeat with remaining chicken.
- In a medium bowl, whisk together soy sauce, chicken broth, honey, brown sugar, rice vinegar, and toasted sesame oil.
- In a small bowl, stir together cornstarch and water to make a slurry and set aside.
- In a large skillet or wok over medium heat, sauté the minced garlic and grated ginger for 30–60 seconds until fragrant, stirring constantly to avoid burning.
- Pour the soy sauce mixture into the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook, stirring frequently, until the sauce thickens and becomes glossy, about 2–3 minutes.
- Add the fried chicken pieces to the skillet with the sauce and toss until all the chicken is evenly coated.
- Sprinkle toasted sesame seeds and sliced green onions over the top.
- Serve the sesame chicken immediately over steamed white rice with steamed broccoli or mixed vegetables on the side, if desired.
Notes
Approximate per serving (4 servings, without rice): 560 calories; fat 25 g; saturated fat 5 g; carbohydrates 48 g; fiber 1 g; sugars 24 g; protein 34 g; sodium 1220 mg. Values are estimates and will vary based on exact ingredients, brands, frying oil absorption, and portion size.