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This homemade crispy, sticky Sesame Chicken is the ultimate takeout-style dinner you can whip up at home in just 20 minutes. Tender chicken bites are double-coated in cornstarch for extra crunch, then tossed in a sweet and savory honey sesame sauce.
Serve it over steamed white rice with a sprinkle of sesame seeds and green onion. It is faster than delivery, and just as delicious!
Try This Next: If you love this, try my Orange Chicken or Sweet and Sour Chicken next.
Why I Love This Recipe
- Fast and easy – Done in 20 minutes, this recipe is quicker than waiting for takeout.
- Satisfying crunch – Crispy coating without deep frying.
- Great flavors – The perfect balance of sweet, salty, and savory.
- Customizable – Easy to customize with veggies or spice.
RECIPE WALK-THROUGH
Before You Begin
Get all of your ingredients together and do your prep.
- Chicken: Tenderloins, breasts, or boneless thighs all work. Thighs are juicier but may take a minute or two longer to cook. Cut these into chunks.
- Cornstarch: The double-coating gives that crispy texture even without a deep fryer.
- Sesame Oil: Adds a nutty depth to the sauce. Don’t skip it!
- Honey & Brown Sugar: These balance the soy and vinegar for that classic sticky-sweet glaze.
How To Make Sesame Chicken
See the recipe card below for full, detailed instructions
Start by seasoning and coating chicken pieces in cornstarch, egg, and a second cornstarch layer.
Fry in a hot pan until golden and cooked through.
In a separate bowl, whisk together the sauce ingredients.
Drain the pan, then pour in the sauce and bring to a boil.
Once thickened, toss the chicken back in and stir to coat.
Serve over hot rice and garnish with sesame seeds and green onions.
Frequently Asked Questions
Can I use an air fryer instead of pan frying?
Yes! Lightly spray the coated chicken with oil and air fry at 400°F for about 10-12 minutes, shaking halfway through. Then toss with the prepared sauce.
Is this dish spicy?
No, it’s more sweet and savory. If you want to add heat, mix in red pepper flakes, Sriracha, or chili garlic sauce to the sesame sauce.
Can I make this gluten-free?
Yes! Use tamari or a gluten-free soy sauce, and make sure your cornstarch is certified gluten-free. The rest of the ingredients are naturally gluten-free.
Serving Suggestions
For a full meal, serve with steamed broccoli, bok choy, or snap peas.
Add a pinch of red pepper flakes, a spoonful of chili garlic sauce, or Sriracha to the sauce if you like a little heat.
It’s not traditional, but bell peppers and onions are great stir-in options. Just sauté briefly after removing the chicken from the pan.
Storage Tips
The Best Way to Store Leftovers
Fridge: Store leftovers in the fridge for up to 5 days in an airtight container.
Reheat: Reheat in the microwave until hot.
Freeze: Freezing isn’t recommended. The sauce tends to become overly thick and gummy once thawed.
Recipe Tips
- Prep ahead by dicing the chicken and mixing the sauce ingredients (except the cornstarch and sesame seeds) in advance.
- Fry in batches for best results. Overcrowding the pan will steam the chicken instead of crisping it.
- Shake off excess cornstarch before frying to avoid a gummy texture.
More Asian-Style Recipes
- Asian Cucumber Salad
- Ground Turkey Teriyaki Rice Bowl
- Ramen Noodle Salad
- Honey Chicken
- Kung Pao Shrimp
- Chicken Stir Fry
- Vegetarian Pad Thai with Crispy Tofu
Sesame Chicken
Ingredients
- 1 pound Boneless skinless chicken tenderloins or breast cut into 1” cubes
- Kosher salt
- Freshly ground black pepper
- 2 large Large eggs
- ¾ cup Cornstarch divided
Sauce
- ⅓ cup Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Brown sugar
- 1 ½ tablespoons Rice vinegar
- 2 teaspoons Sesame oil
- 2 Garlic cloves minced
- 1 tablespoons Cornstarch
- 1 teaspoon Sesame seeds
- Neutral oil for frying
For Serving
- Cooked white rice
- Additional sesame seeds
- Sliced green onion
Instructions
- Heat a large nonstick pan or wok over medium high heat. In a medium bowl whisk the eggs until frothy.
- Season chicken lightly with a pinch of salt and a few grinds of black pepper.
- Place ¼ cup cornstarch in a gallon size ziplock bag. Add the chicken pieces and shake, coating all the chicken.
- Place the cornstarch coated chicken into the egg to coat, and then place them back into the bag and sprinkle with remaining ½ cup cornstarch for a second coating. Shake off any excess cornstarch.
- Add 3 tablespoons of oil to the hot pan. Add the chicken and cook, stirring often until chicken pieces are cooked through and register 165℉, about 5-7 minutes. Depending on the size of your pan or wok, you may need to fry the chicken in 2 batches.
- Remove the chicken to a plate and drain any excess oil from the pan.
- In a medium bowl, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic cornstarch and sesame seeds.
- Add sauce to the still hot wok and bring to a boil. Once the sauce has thickened, about 2-3 minutes, add the chicken to the sauce and stir to coat.
- Remove to a platter and garnish with sliced green onion and sesame seeds. Serve with steamed white rice.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
