Name: Sesame Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon soy sauce; 1 teaspoon toasted sesame oil; 1 large egg, lightly beaten; 3/4 cup cornstarch; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/3 cup low-sodium soy sauce; 1/3 cup water or low-sodium chicken broth; 1/3 cup honey; 3 tablespoons brown sugar, light or dark; 2 tablespoons rice vinegar; 1 tablespoon ketchup; 1 tablespoon hoisin sauce; 2 teaspoons toasted sesame oil; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger; 1 1/2 tablespoons cornstarch mixed with 2 tablespoons water; neutral oil for frying (canola, vegetable, or peanut oil); 2-3 tablespoons toasted sesame seeds; 2-3 green onions, thinly sliced

Sesame Chicken Recipe hits all the takeout cravings with crispy chicken, glossy sweet-savory sauce, and plenty of toasted sesame flavor in about 35 minutes, start to finish. It works perfectly for busy weeknights, meal prep, or anyone who wants takeout-style sesame chicken without leaving the house. I first tested this version on a Tuesday in sweatpants, and my family asked when the “restaurant” opened again.

Why Make This Sesame Chicken Recipe at Home

You control the ingredients, so the sauce tastes bright and clean instead of heavy or overly sweet. You also choose the oil, the salt level, and how saucy or sticky you want the chicken.

You get hot, ultra-crispy chicken straight from the pan instead of soggy pieces that sit in a box. The whole recipe usually beats delivery time, and your kitchen smells like a really good Chinese takeout spot.

“This Sesame Chicken Recipe tastes better than our local takeout, stays crispy, and the sauce hits that perfect sweet-salty balance. ★★★★★”

Ingredients You Need

Chicken

1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Use thighs for juicier results; chicken breast works too but cooks a bit faster.
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 large egg, lightly beaten

Coating

¾ cup cornstarch
¼ cup all-purpose flour
- You can use all cornstarch for extra crunch or all flour for a softer crust.
½ teaspoon baking powder
½ teaspoon garlic powder
¼ teaspoon onion powder

Sauce

⅓ cup low-sodium soy sauce
⅓ cup water or low-sodium chicken broth
⅓ cup honey
- Maple syrup works in a pinch but changes the flavor slightly.
3 tablespoons brown sugar, light or dark
2 tablespoons rice vinegar
- Use apple cider vinegar if needed, but start with 1 tablespoon and taste.
1 tablespoon ketchup
1 tablespoon hoisin sauce
- Hoisin adds depth; if you skip it, add ½ tablespoon extra brown sugar.
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
1 ½ tablespoons cornstarch mixed with 2 tablespoons water

For cooking and garnish

Neutral oil for frying (canola, vegetable, or peanut oil)
2–3 tablespoons toasted sesame seeds
2–3 green onions, thinly sliced

Equipment

Large mixing bowls
Whisk
Cutting board and sharp knife
Large deep skillet, Dutch oven, or wok
Slotted spoon or spider strainer
Tongs
Paper towels and a wire rack (for draining)
Small saucepan (if you prefer to cook the sauce separately)

Tips & Mistakes

Cut chicken pieces the same size so they cook evenly and stay juicy.
Pat chicken dry before marinating so the coating sticks and stays crisp.
Marinate at least 10 minutes; flavor improves if you give it 30 minutes in the fridge.
Use enough oil so chicken pieces float slightly; shallow fry in batches and avoid crowding.
Keep oil around 350–365°F; if you do not have a thermometer, test with a small piece of batter that should bubble quickly.
Drain fried chicken on a wire rack instead of a plate so the bottom does not steam and soften.
Thicken the sauce until it looks glossy and clings to a spoon; thin sauce slides off the chicken.
Add fried chicken to the sauce right before serving so the coating stays crisp.
Taste the sauce and adjust with a splash of vinegar for brightness or a spoon of honey for more sweetness.
Toast sesame seeds lightly in a dry pan to boost flavor instead of tossing them in raw.

How to Make Sesame Chicken Recipe

Step 1: Prep and marinate the chicken

Place the chicken pieces in a bowl and add soy sauce, sesame oil, salt, pepper, and the beaten egg. Stir until every piece looks coated and glossy. Set the bowl aside while you mix the dry coating, or chill it for up to 30 minutes.

Step 2: Mix the coating

In a separate large bowl, whisk together cornstarch, flour, baking powder, garlic powder, and onion powder. Toss a handful of chicken pieces in the dry mix and coat them thoroughly. Shake off excess coating and place the pieces on a plate or tray; repeat with the rest of the chicken.

Step 3: Heat the oil

Pour enough neutral oil into your skillet or Dutch oven to reach about 1 to 1 ½ inches deep. Heat over medium-high until the oil reaches 350–365°F. If you do not have a thermometer, drop in a pinch of coating; it should sizzle and rise to the top quickly.

Step 4: Fry the chicken

Carefully add a single layer of coated chicken pieces to the hot oil. Fry each batch for about 4 to 6 minutes, turning occasionally, until the chicken looks deep golden and the pieces feel firm. Transfer cooked chicken to a wire rack lined with paper towels and repeat with remaining batches.

Step 5: Mix the sauce

While the last batch fries, whisk soy sauce, water or broth, honey, brown sugar, rice vinegar, ketchup, hoisin, sesame oil, garlic, and ginger in a bowl. In a separate small bowl, stir cornstarch with water to make a smooth slurry. Keep both bowls near the stove so you can move quickly.

Step 6: Cook and thicken the sauce

Pour the sauce mixture into a clean skillet or wok over medium heat. Bring it to a gentle simmer, then stir in the cornstarch slurry while you whisk. Cook for 2 to 3 minutes until the sauce turns glossy and thick enough to coat the back of a spoon.

Step 7: Toss chicken with sauce

Add the fried chicken pieces to the skillet with the sauce. Toss quickly and thoroughly so every piece gets coated. Sprinkle in toasted sesame seeds and half the sliced green onions, then toss again.

Step 8: Garnish and serve

Transfer the sesame chicken to a serving dish or straight onto plates. Top with extra sesame seeds and the remaining green onions. Serve hot while the coating stays crisp and the sauce still clings nicely.

Variations I've Tried

Swap the chicken for shrimp and cut the frying time in half; shrimp cooks fast, so pull them as soon as they turn pink and firm. Use cauliflower florets for a vegetarian sesame “chicken” and treat them the same way with the batter and sauce. Add steamed broccoli, snap peas, or bell peppers to the pan with the sauce for a veggie-heavy version.

Spice lovers can add 1 to 2 teaspoons of chili garlic sauce or a pinch of red pepper flakes to the sauce. Use gluten free tamari and a gluten free flour blend instead of regular flour to keep the recipe gluten friendly. Serve the sesame chicken over cauliflower rice or shredded cabbage if you want a lighter base than regular rice.

How to Serve Sesame Chicken Recipe

Serve this Sesame Chicken Recipe over hot jasmine rice, brown rice, or simple fried rice for a classic takeout-style plate. Add a side of steamed broccoli, green beans, or stir-fried mixed vegetables to balance the rich sauce. Kids usually love it with plain white rice and cucumber slices on the side.

You can also spoon sesame chicken into lettuce cups with shredded carrots and extra green onion for a fun, lighter option. If you pack it for lunch, keep the rice and chicken separate so the coating stays as crisp as possible until you heat it.

How to store

Cool leftovers to room temperature, then store sesame chicken in an airtight container in the fridge for up to 4 days.
Freeze portions in freezer-safe containers or bags for up to 2 months; press out extra air to prevent ice crystals.
Reheat in a skillet over medium heat with a splash of water until hot and saucy again.
Use an air fryer at 350°F for 5 to 7 minutes to revive some crispness, or use a 350°F oven for 10 to 12 minutes; stir halfway through so it heats evenly.