Sesame chicken recipe is one of those irresistible dishes you often find in Chinese-American restaurants. Its crispy chicken pieces coated in a sticky, sweet, and savory sesame sauce are the perfect combination of texture and flavor. Whether you’re cooking for a casual dinner, a party, or meal prepping for the week, this sesame chicken recipe will give you restaurant-quality results at home.
Why You Will Love This Recipe
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Crispy and Crunchy Texture – The double-dipped coating makes every bite extra crispy.
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Rich Sesame Sauce – The homemade sauce is better than takeout—sweet, savory, tangy, and nutty.
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Perfect for Meal Prep – It reheats well, making it ideal for weekday lunches.
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Customizable Heat – You can make it mild or spicy based on your taste preference.
Ingredients List
For the Chicken:
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1 ½ pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
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½ cup cornstarch
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½ cup all-purpose flour
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2 eggs, beaten
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1 teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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Oil for deep frying
For the Sesame Sauce:
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⅓ cup soy sauce (low sodium)
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⅓ cup honey
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¼ cup ketchup
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2 tablespoons rice vinegar
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2 teaspoons sesame oil
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2 garlic cloves, minced
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1 tablespoon cornstarch + 2 tablespoons water (slurry)
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1 tablespoon toasted sesame seeds
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Sliced green onions (for garnish)
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Servings: 4 servings
Step-by-Step Instructions for Sesame Chicken Recipe
Step 1: Prepare the Chicken
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Cut chicken into small, uniform pieces for even cooking.
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Pat the pieces dry with paper towels.
Step 2: Coat the Chicken
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Mix flour, cornstarch, garlic powder, salt, and pepper in a bowl.
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Dip each chicken piece into beaten eggs, then dredge it in the dry flour mixture.
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Place on a baking sheet or plate to rest for 5–10 minutes (helps the coating stick).
Step 3: Fry Until Golden
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Heat oil in a deep skillet or fryer to 350°F (175°C).
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Fry chicken in batches until golden and cooked through (about 5–6 minutes per batch).
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Drain on paper towels or a wire rack.
Step 4: Make the Sesame Sauce
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In a small saucepan, combine soy sauce, honey, ketchup, rice vinegar, sesame oil, and minced garlic.
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Bring to a simmer, then stir in the cornstarch slurry.
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Cook until the sauce thickens (about 2–3 minutes).
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Add sesame seeds and stir well.
Step 5: Combine Chicken and Sauce
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In a large skillet or wok, toss the fried chicken with the sesame sauce until fully coated.
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Let it cook for another 1–2 minutes for the flavors to meld.
Step 6: Garnish and Serve
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Sprinkle more sesame seeds and sliced green onions over the chicken before serving.
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Serve immediately with steamed rice or stir-fried vegetables.
Variations
Spicy Sesame Chicken
Add a teaspoon of sriracha or crushed red pepper flakes to the sauce for heat.
Baked Version
Instead of frying, bake the coated chicken pieces at 400°F (200°C) for 20–25 minutes, flipping halfway.
Air Fryer Sesame Chicken
Use an air fryer set to 375°F (190°C). Lightly spray coated chicken with oil and cook in batches for 10–12 minutes, flipping once.
Serving Suggestions
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Serve over steamed white rice, brown rice, or jasmine rice.
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Add steamed broccoli, snow peas, or carrots to make a full meal.
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Top with extra sesame seeds, chopped scallions, or even crushed peanuts for texture.
Make-Ahead Tips
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Prep chicken and store it (uncoated) in the fridge for up to 2 days.
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Make the sauce ahead and refrigerate it for 3–4 days in an airtight container.
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Fry the chicken and store it in the fridge. Reheat in the oven or air fryer before adding sauce.
How to Store and Reheat
Storing:
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Place leftovers in an airtight container and refrigerate for up to 4 days.
Reheating:
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Oven: Bake at 350°F (175°C) for 10–12 minutes.
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Stovetop: Reheat in a pan with a splash of water or more sauce.
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Microwave: For a quick option, though the chicken may lose crispiness.
Nutrition Information (Per Serving)
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Calories: ~450 kcal
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Protein: 32g
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Carbohydrates: 30g
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Fat: 22g
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Fiber: 1g
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Sugar: 14g
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Sodium: 800mg
Note: Nutrition values may vary based on ingredients and portion sizes.
Common Mistakes to Avoid
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Overcrowding the fryer – Cook in small batches for the crispiest results.
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Skipping the slurry – The cornstarch slurry is essential for a thick, glossy sauce.
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Using wet chicken – Moisture prevents crispiness, so always pat the chicken dry before coating.
Making It Gluten-Free
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Use gluten-free soy sauce (like tamari).
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Replace all-purpose flour with a gluten-free flour blend.
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Double-check ketchup and other sauces for hidden gluten ingredients.
Pairing Ideas
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Drinks: Green tea, ginger ale, or even sparkling water with lime.
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Sides: Spring rolls, egg drop soup, or a light cucumber salad.
FAQs
What cut of chicken works best?
Boneless skinless chicken thighs offer the best flavor and tenderness, but chicken breast works well too.
Can I use store-bought sesame sauce?
Yes, but homemade sauce tastes fresher and gives you full control over the flavor.
Why isn’t my sauce thickening?
Be sure to boil the sauce after adding the cornstarch slurry. The heat activates the thickening process.
Is sesame chicken the same as General Tso’s chicken?
No. Sesame chicken is sweeter and more sesame-forward, while General Tso’s is spicier and slightly tangy.
Can I freeze sesame chicken?
It’s best eaten fresh, but you can freeze it for up to 2 months. Reheat in the oven or air fryer for the best texture.
Conclusion
Homemade sesame chicken is a must-try for anyone who loves Asian-inspired dishes. With crispy fried chicken and a perfectly balanced sesame sauce, this recipe will easily become a favorite. Customize it to your taste, serve it with your favorite sides, and enjoy a comforting meal that feels like takeout—but made with love in your own kitchen.