sesame chicken recipe

Hi, I’m Amanda, a 35-year-old. I stumbled across this sesame chicken recipe on Facebook while watching one of those quick dinner videos, and I just had to try it. Honestly, I didn’t expect it to taste this close to takeout—crispy, sticky, and perfectly sweet. It made my whole kitchen smell amazing and felt like a small victory after a long day. Now, I always double the sauce because it’s just that good.

Why You’ll Love This Recipe

This sesame chicken recipe is everything we love about Asian-inspired comfort food: crispy on the outside, tender on the inside, and coated in a luscious, glossy sauce. It’s the perfect mix of sweet, salty, and tangy—each bite more addictive than the last.
You’ll also love how versatile and family-friendly it is. Whether served over rice, tucked into lettuce wraps, or paired with noodles, it’s a dish that makes everyone happy. And since you’re making it at home, you can adjust the sweetness or saltiness to suit your taste perfectly.

Ingredients (Detailed & Humanized)

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces — tender white meat that crisps up beautifully while staying juicy inside.
• 2 eggs, beaten — the glue that helps all that crunchy coating stick just right.
• Salt and pepper, to taste — a little seasoning that wakes up the flavor of the chicken.
• ½ cup all-purpose flour — gives the coating a sturdy base and that golden, crunchy body.
• ½ cup cornstarch — lightens up the flour and adds that signature airy crispness.
• Oil for frying — the magic that transforms those coated chicken pieces into golden bites of joy.

For the Sauce:

• 1 teaspoon vegetable oil — just enough to bring out the fragrance of the garlic.
• 1 teaspoon minced fresh garlic — adds that savory, irresistible aroma that fills your kitchen.
• ¼ cup honey — the heart of the glaze, giving it that luscious sweetness.
• ¼ cup soy sauce (reduced sodium if possible) — brings salty depth that balances the honey perfectly.
• 2 tablespoons ketchup — a touch of tang and a lovely, glossy red color.
• 3 tablespoons brown sugar — melts into the sauce for deep, caramel-like sweetness.
• 2 tablespoons rice vinegar — adds a light, tangy brightness that keeps the sauce from feeling heavy.
• 1 tablespoon toasted sesame oil — that warm, nutty aroma that makes sesame chicken taste like sesame chicken.
• 2 teaspoons cornstarch — helps thicken the sauce until it coats every piece beautifully.
• 2 tablespoons sesame seeds — sprinkle over the top for a little crunch and roasted flavor.
• 2 tablespoons sliced green onions — a fresh pop of color and mild oniony bite that finishes the dish perfectly.

Directions (Step-by-Step Cooking Guide)

Finish and serve. Sprinkle sesame seeds and sliced green onions over the top for texture and freshness. Serve right away while the coating is still crisp — it’s absolute perfection over warm rice or noodles.

Prep the coating. In a medium bowl, whisk together the eggs, a good pinch of salt, and some pepper. This light egg mixture helps the coating cling to each piece of chicken so nothing falls off during frying.

Mix the dry ingredients. In a shallow dish, combine the flour and cornstarch. This mix is what gives you that magical combination of crispy and tender — it’s the secret to a restaurant-style crunch at home.

Coat the chicken. Dip each chicken piece into the egg mixture first, then roll it through the flour-cornstarch mixture until it’s fully coated. The double dip makes a world of difference — every bite will have that perfect crisp exterior.

Heat the oil. Pour about 3 inches of oil into a deep skillet or pot and heat it to around 350°F. You’ll know it’s ready when a pinch of flour dropped in sizzles instantly and rises to the surface.

Fry the chicken. Carefully add about 7–8 pieces of chicken at a time — don’t crowd the pan, or they won’t crisp properly. Fry each batch for roughly 5 minutes, or until the coating is a deep golden brown and the chicken is cooked through. Drain the pieces on a paper towel-lined plate to keep them crunchy and light.

Make the sauce. While the chicken cooks, whisk together the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch in a bowl. The mixture should be smooth, shiny, and smell amazing — sweet, tangy, and a little nutty all at once.

Cook the garlic. In a large skillet, warm the teaspoon of vegetable oil over medium heat. Add the minced garlic and let it sizzle for about 30 seconds — just until it smells fragrant but before it turns golden.

Simmer and thicken. Pour the sauce mixture into the skillet with the garlic. Stir and let it come to a gentle simmer for about 3–4 minutes, or until it thickens slightly and looks glossy.

Coat the chicken. Add the crispy fried chicken pieces to the skillet and toss gently until every bite is coated in that sticky, sweet-salty glaze. The sauce should cling perfectly, giving the chicken that classic sesame shine.

Cultural or Technique Note

Sesame chicken is a beloved Chinese-American classic that’s found in restaurants across the U.S. It takes inspiration from Chinese cooking traditions but leans into the sweetness and crunch that Western palates love. The combination of frying and glazing reflects the perfect harmony of texture and flavor—a hallmark of many Asian chicken recipes.

Serving Suggestions

• Over a bowl of steamed jasmine or white rice
• Tossed with noodles for an easy sesame chicken stir-fry
• In lettuce wraps for a light, fresh twist
• Alongside sautéed veggies or a crisp cucumber salad

Pro Tips for Success

• Pat chicken dry before coating—it helps the batter stick better.
• Don’t overcrowd the pan while frying; it keeps the oil temperature stable.
• Let the sauce simmer just until it thickens; too long and it can get sticky.
• Toss the chicken in the sauce right before serving to preserve crispness.
• Toast sesame seeds briefly for extra nutty flavor.
• Make the sauce ahead of time for an even faster weeknight meal.

Common Mistakes to Avoid

Overcrowding the fryer: When too many chicken pieces go in at once, the oil temperature drops and your chicken turns soggy instead of crisp. Give each piece some space — your patience will pay off with that perfect crunch.

Undercooking or burning the garlic: Garlic cooks fast! If you let it go even a few seconds too long, it can taste bitter. Keep the heat moderate and stay close by — when it smells fragrant, it’s ready.

Over-thickening the sauce: Once the sauce clings to your spoon, pull it off the heat. If it cooks too long, it can get sticky and lose that smooth, glossy texture.

Tossing too early: Wait to coat the chicken until right before serving. The hot sauce will soften the crispy crust over time, so toss it at the very last moment for the best texture.

Skipping sesame oil: It might seem like a small ingredient, but sesame oil gives the dish its signature nutty flavor. Without it, you’ll lose that cozy, restaurant-style depth that makes sesame chicken shine.

Storage & Reheating

Fridge: Store any leftovers in an airtight container for 3–4 days. The coating will soften a little, but the flavor stays amazing.

Freezer: Freeze in a sealed container or bag for up to 2 months. For best results, freeze the chicken and sauce separately if you can.

Reheat: Warm gently on low heat in a skillet or oven, adding a splash of water or broth to keep things moist. Avoid microwaving too long — it can make the coating chewy.

Frequently Asked Questions (FAQ)

Q1: Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great choice — they stay juicy, even after frying, and give the dish a richer flavor.

Q2: Can I bake instead of fry?
Yes! Bake the coated chicken at a high temperature until it’s golden and crisp, then toss it in the sauce. It’s a little lighter but still delicious.

Q3: Can I make the sauce ahead of time?
Definitely. You can whisk it together up to two days in advance and keep it in the fridge. Just reheat it gently before adding the chicken.

Q4: How can I make this healthier?
Skip the coating and frying — instead, sauté the chicken pieces in a bit of oil until cooked through, then add the sauce. You’ll still get that sweet, sticky flavor with a lot less oil.

Q5: What should I serve it with?
Steamed jasmine rice is a classic, but you can mix things up with quinoa, brown rice, or even zucchini noodles. It also tastes great alongside stir-fried veggies or a crisp cucumber salad.

Closing Paragraph

There’s no need to order takeout when this sesame chicken recipe is so simple, satisfying, and unbelievably good. It’s the kind of dish that instantly feels special but is easy enough for a busy weeknight. Whether you serve it over rice or noodles, this glossy, golden chicken brings comfort and joy with every bite. I hope it becomes one of your new go-to dinners—because once you’ve tasted it, you’ll understand why it’s a family favorite.

Final Thoughts

Every time I make this sesame chicken, the kitchen fills with that warm, nutty aroma of sesame and honey, and it feels like home. It’s one of those recipes that remind me how comforting simple cooking can be. Make it once, and it’ll earn a permanent spot in your rotation. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.