Sesame Chicken Recipe

There’s something magical about that first bite of crispy sesame chicken—the way the golden coating gives way to tender, juicy meat, all coated in that glossy, sweet-and-savory sauce that somehow manages to be both familiar and exciting at the same time.

This isn’t just another takeout copycat recipe; it’s actually better than what you’d get from most restaurants, with a perfect balance of flavors that’ll have your family asking for seconds (and thirds).

Asian cuisine has this wonderful way of combining simple ingredients into something extraordinary, and sesame chicken is perhaps the perfect example.

The crispy exterior, the succulent chicken inside, and that irresistible honey-sesame glaze create a harmony that’s hard to resist. What makes this homemade version special? Well, you control every ingredient, from the quality of the chicken to the exact sweetness of the sauce.

What Makes This Sesame Chicken Recipe So Special?

Unlike many restaurant versions that can be overly sweet or greasy, this recipe strikes the perfect balance. The coating technique creates an incredibly crispy exterior that stays crunchy even after being tossed in the sauce—at least for those first precious minutes before everyone devours it. The secret lies in the double-dredging process and maintaining the right oil temperature.

The sauce itself is a masterpiece of flavor engineering. Honey provides natural sweetness while soy sauce adds that essential umami depth. A touch of ketchup might seem unexpected, but it adds a subtle tanginess that rounds out the flavor profile beautifully. Rice vinegar brightens everything up, and the sesame oil? That’s what gives the dish its signature nutty aroma that fills your kitchen and makes everyone gather around the stove.

This recipe serves six people generously, but don’t be surprised if you find yourself making it more frequently than you planned. It’s become a weekly staple in many households, and once you taste why, you’ll understand the obsession.

Ingredients Needed for the Recipe

The beauty of sesame chicken lies in its accessibility—most of these ingredients are probably already in your pantry or easily found at any grocery store.

For the Chicken:

• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 2 eggs, beaten
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• Oil for frying

For the Sauce:

• 1 teaspoon vegetable oil
• 1 teaspoon minced fresh garlic
• 1/4 cup honey
• 1/4 cup soy sauce (reduced sodium if possible)
• 2 tablespoons ketchup
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons sesame seeds
• 2 tablespoons sliced green onions

Each ingredient plays a crucial role. The cornstarch in the coating creates that signature crunch, while the combination of flour and cornstarch provides the perfect texture. Fresh garlic is non-negotiable—the pre-minced stuff just won’t give you that aromatic punch when it hits the hot oil.

How to Make Sesame Chicken?

Don’t let the multiple steps intimidate you. This recipe flows beautifully once you get started, and the results are so worth every minute of effort.

Prepare the Chicken Coating

Start by setting up your dredging station. In one bowl, whisk together the eggs with a good pinch of salt and pepper. The seasoning here is important because it’s your first layer of flavor. In a shallow dish, combine the flour and cornstarch—this mixture is what creates that incredibly crispy coating that makes restaurant-style sesame chicken so addictive.

Cut your chicken breasts into uniform 1-inch pieces. Consistency matters here because you want everything to cook evenly. Too big, and the outside burns before the inside cooks; too small, and you risk overcooking the meat.

Coat the Chicken

Now comes the messy but fun part. Take each piece of chicken and dip it first into the egg mixture, making sure it’s completely coated. Let any excess drip off, then roll it in the flour-cornstarch mixture. Press gently to help the coating adhere—you want a good, even covering on all sides.

Here’s a pro tip that makes all the difference: after coating all your chicken, let it rest for about 10 minutes. This allows the coating to set up properly and creates an even crispier result when fried.

Heat the Oil

This step is absolutely critical for success. Heat about 3 inches of oil in a heavy-bottomed pot or deep skillet to exactly 350°F. Use a thermometer—it’s not optional. Too hot, and your coating burns while the chicken stays raw inside. Too cool, and your chicken absorbs too much oil, becoming greasy rather than crispy.

The oil temperature will drop when you add the chicken, which is normal. The key is not to overcrowd the pan, which brings the temperature down too much.

Fry the Chicken

Working in batches of 7-8 pieces, carefully lower the coated chicken into the hot oil. You’ll hear that satisfying sizzle—that’s the sound of crispiness being born. Fry for about 5 minutes, turning occasionally to ensure even browning.

The chicken is done when it’s a beautiful golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels. Resist the urge to pile the pieces on top of each other—they need space to stay crispy.

Make the Sauce

While your last batch of chicken is frying, it’s time to create that gorgeous glossy sauce. In a bowl, whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch until smooth. The cornstarch is crucial here—it’s what gives the sauce that perfect consistency that clings to the chicken without being too thick.

Cook the Sauce

Heat a teaspoon of oil in a large skillet over medium heat. Add the minced garlic and cook for just 30 seconds—until fragrant but not browned. Pour in your sauce mixture and bring it to a gentle simmer. Cook for 3-4 minutes, stirring constantly, until the sauce thickens to a beautiful glaze-like consistency.

Combine and Serve

This is the moment of truth. Add your crispy chicken to the sauce and toss quickly but thoroughly to coat every piece. Sprinkle with sesame seeds and sliced green onions, and serve immediately. The contrast between the crispy coating and the glossy sauce is pure perfection.

Can You Make Healthier Versions of This Dish?

Absolutely! While the traditional deep-fried version is undeniably delicious, there are ways to lighten things up without sacrificing too much flavor. The easiest modification is to skip the coating and frying altogether—simply cut the chicken into pieces and sauté them in a bit of oil until golden and cooked through, then toss with the sauce.

For a baked version, you can coat the chicken as directed, then bake at 425°F for about 20 minutes, turning once halfway through. It won’t be quite as crispy as the fried version, but it’s still delicious and significantly healthier.

Another option is air frying. Coat the chicken pieces as directed, spray lightly with cooking oil, and air fry at 400°F for about 12-15 minutes, shaking the basket halfway through. This method gives you surprisingly crispy results with much less oil.

Tips

Success with sesame chicken comes down to a few key techniques that can make or break your dish. First, don’t skip the resting time after coating the chicken—those 10 minutes allow the coating to set up properly for maximum crispiness.

Temperature control is everything when frying. Invest in a good thermometer and use it religiously. If your oil gets too hot, remove the pan from heat for a moment to let it cool down. If it’s too cool, increase the heat slightly and wait for it to come back up to temperature.

When making the sauce, have all your ingredients measured and ready to go before you start cooking. The sauce comes together quickly, and you don’t want to be scrambling for ingredients while your garlic burns.

For the best texture contrast, serve the dish immediately after tossing the chicken with the sauce. The longer it sits, the more the crispy coating will soften from the moisture in the sauce.

If you’re making this for a crowd, you can keep the fried chicken warm in a 200°F oven while you finish frying all the batches. Just don’t sauce it until you’re ready to serve.

What Should You Serve Alongside Sesame Chicken?

The beauty of sesame chicken is its versatility when it comes to side dishes. Steamed jasmine rice is the classic choice—its mild flavor and fluffy texture provide the perfect backdrop for the bold, sweet-savory sauce. The rice also helps absorb some of that delicious sauce, making every bite satisfying.

For something a bit more interesting, try serving it over fried rice or chow mein noodles. The additional flavors and textures create a more complex meal that feels like a complete Chinese takeout spread made at home.

If you’re looking for lighter options, quinoa works surprisingly well, adding protein and a slight nutty flavor that complements the sesame notes. For those watching carbs, zucchini noodles or cauliflower rice make excellent low-carb alternatives.

Don’t forget about vegetables! Steamed broccoli, snap peas, or bok choy add color, nutrition, and a fresh contrast to the rich chicken. A simple cucumber salad with rice vinegar dressing can provide a cooling, crisp element that balances the meal beautifully.

Whether you’re making this for a busy weeknight dinner or entertaining friends, sesame chicken delivers that perfect combination of comfort and excitement that makes everyone happy. The crispy texture, the glossy sauce, and those nutty sesame flavors create something truly special—restaurant-quality food made with love in your own kitchen.