Sesame Chicken Recipe

Sesame Chicken

Crispy, golden chunks of chicken coated in a glossy, savory-sweet sesame sauce packed with flavor from garlic, ginger, soy sauce, and a generous drizzle of toasted sesame oil. The sesame chicken that makes you forget takeout menus exist.

🕒 Prep Time 20 mins

🔥 Cook Time 15 mins

🍽️ Servings 4 people

Why You Love This Recipe

• That signature nutty flavor. Toasted sesame oil and toasted sesame seeds give this dish its distinctive, warm, nutty character that you just can't replicate with other ingredients.
• Crispy chicken that stays crisp. The light cornstarch coating and quick pan-fry method give you that craveable crunchy texture, and tossing it in the sauce at the last minute keeps it from getting soggy.
• Better than takeout, faster than delivery. From start to finish, this comes together in about thirty-five minutes — quicker than waiting for delivery, and the flavor is fresher and more vibrant than most restaurant versions.
• Pantry-friendly sauce. Most of the sauce ingredients are pantry staples — soy sauce, brown sugar, garlic, ginger, sesame oil — so this is easy to make without a special trip to the store.

Tools and Preparation

Essential Tools and Equipment

• Large skillet or wok — for pan-frying the chicken to golden, crispy perfection.
• Small saucepan — for making the sesame sauce separately so you can control the consistency before it hits the chicken.
• Two shallow bowls or pie plates — for the cornstarch coating step.
• Instant-read meat thermometer — to confirm the chicken is cooked through without overcooking it.
• Tongs or a spider strainer — for transferring the chicken from the oil to the plate.
• Wire rack set over a baking sheet — for draining the fried chicken without trapping steam underneath, keeping the crust crisp.
• Small skillet or saucepan — for toasting the sesame seeds (optional but highly recommended).

Importance of Each Tool

• The wire rack is genuinely important here — setting fried chicken directly on paper towels traps steam underneath and softens the bottom crust, while a rack lets air circulate so the bottom stays just as crisp as the top.
• Toasting the sesame seeds in a dry skillet for a minute or two before using them brings out their nutty flavor in a way that raw seeds just can't match, and it takes almost no extra time.
• Making the sauce in a separate saucepan lets you taste and adjust the sweet-savory balance before it ever touches the chicken.

Ingredients

For the Chicken:

• Boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces — 1.5 lb
• Cornstarch — 1/2 cup
• All-purpose flour — 2 tbsp
• Kosher salt — 1 tsp
• Black pepper — 1/2 tsp
• Garlic powder — 1/2 tsp
• Neutral oil (vegetable or canola) — for frying, about 1/2 inch deep in the pan

For the Sesame Sauce:

• Low-sodium soy sauce — 1/3 cup
• Chicken broth or water — 1/2 cup
• Brown sugar — 1/3 cup
• Honey — 2 tbsp
• Rice vinegar — 2 tbsp
• Garlic cloves, minced — 3
• Fresh ginger, grated — 1 tbsp
• Toasted sesame oil — 1 tbsp
• Cornstarch — 1 tbsp
• Water — 2 tbsp

For Garnish and Serving:

• Toasted sesame seeds — 2 tbsp
• Sliced green onions — 1/4 cup
• Steamed jasmine or white rice — for serving
• Steamed broccoli or bok choy — optional, for serving

Steps To Create Recipe

1. Toast the sesame seeds (optional but recommended). In a small dry skillet over medium heat, toast the sesame seeds for 1 to 2 minutes, stirring constantly, until fragrant and lightly golden. Watch closely — they can burn quickly. Remove from the skillet and set aside.
2. Prep the chicken. Cut the chicken into bite-sized, 1-inch pieces. Pat them thoroughly dry with paper towels — this helps the cornstarch coating adhere and crisp up properly.
3. Coat the chicken. In a shallow bowl, whisk together the cornstarch, flour, salt, pepper, and garlic powder. Add the chicken pieces and toss until each piece is evenly coated in a light, even layer of the mixture. Shake off any excess.
4. Make the sesame sauce. In a small saucepan, combine the soy sauce, chicken broth, brown sugar, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat, stirring to dissolve the sugar. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the sauce and whisk continuously until the sauce thickens and turns glossy, about 1 to 2 minutes. Remove from heat and stir in the toasted sesame oil. Set aside.
5. Heat the oil for frying. Pour about 1/2 inch of neutral oil into a large skillet or wok. Heat over medium-high heat until the oil shimmers and a pinch of cornstarch sizzles immediately when dropped in.
6. Fry the chicken. Working in batches to avoid overcrowding, add the coated chicken pieces to the hot oil in a single layer. Fry for 3 to 4 minutes per side, until deeply golden and crisp on all sides and cooked through (165°F internal temperature for breasts, 175°F for thighs). Use tongs or a spider strainer to transfer the fried chicken to a wire rack set over a baking sheet to drain. Let the oil return to temperature between batches.
7. Toss in the sauce. When all the chicken is fried, pour the prepared sesame sauce over the chicken in a large bowl or back in the skillet over low heat. Toss gently but thoroughly until every piece is evenly coated in the glossy sauce.
8. Garnish and serve. Transfer the chicken to a serving platter or individual bowls. Sprinkle generously with the toasted sesame seeds and sliced green onions. Serve immediately over steamed rice, with vegetables on the side if desired.

How to Serve

• Sesame chicken is classic takeout comfort food, so serve it the way you'd get it at your favorite restaurant — over a bed of steamed jasmine or white rice, with a side of steamed broccoli, bok choy, or snap peas.
• The rice soaks up all that extra sauce, and the vegetables add color, texture, and balance to the rich, savory chicken.
• For a casual dinner, serve it family-style with a big bowl of rice and vegetables on the side, letting everyone build their own plate.
• This also works beautifully as part of a larger spread — serve it alongside fried rice, egg rolls, or potstickers for a fun, celebratory meal.
• Good pairings: steamed jasmine or white rice, fried rice, steamed broccoli, bok choy, snap peas, egg rolls, potstickers, a simple cucumber salad, edamame.

Common Mistakes to Avoid

• Skipping the toasted sesame oil. The sesame oil is what gives this dish its signature flavor — without it, the sauce is just sweet and savory, missing that warm, nutty depth. Don't skip it or substitute with regular oil.
• Using raw sesame seeds instead of toasted. Toasted sesame seeds have a warm, nutty flavor that raw seeds lack. Toasting them takes just a minute and makes a real difference.
• Overcrowding the pan during frying. Too much chicken in the skillet at once drops the oil temperature and leads to greasy, pale chicken instead of golden, crisp pieces. Fry in batches.
• Adding the sauce too early. The crispy coating will start to soften the moment it hits the sauce. Toss the chicken in the sauce just before serving, not ahead of time.
• Not drying the chicken before coating. Moisture on the surface of the chicken prevents the cornstarch from adhering properly. Pat it thoroughly dry before you start.
• Skipping the wire rack for draining. Resting fried chicken directly on paper towels traps steam underneath, softening the bottom crust. A wire rack keeps it crisp on all sides.

Storage & Reheating Instructions

• Refrigerator: Store leftover sesame chicken in an airtight container for up to 3 days. The sauce will continue to soften the coating, so reheating on the stovetop will help restore some crispness.
• Freezer: Freeze in a freezer-safe container for up to 2 months. The texture of the chicken will soften somewhat, but the flavor holds up well. For best results, freeze the sauce and chicken separately.
• Reheating: Reheat in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce if needed. A microwave works in a pinch but will make the coating softer. For the crispiest result, reheat the chicken in an oven or air fryer and toss with fresh sauce.
• Meal prep tip: The sauce can be made up to a week ahead and stored in the refrigerator. The chicken can be coated and fried fresh when you're ready to eat, making this an easy weeknight meal.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?

• A: Yes, breasts work well too, though thighs stay slightly juicier and are more forgiving. Cut them into similar-sized pieces and cook to 165°F.

Q: What if I don't have rice vinegar?

• A: White wine vinegar or apple cider vinegar make reasonable substitutes, though rice vinegar has a slightly milder, sweeter flavor that works best here.

Q: Can I make this less sweet?

• A: Reduce the brown sugar to 1/4 cup and the honey to 1 tablespoon. The sauce will be tangier and more savory.

Q: Can I make this spicier?

• A: Yes — add 1/4 to 1/2 teaspoon of red pepper flakes to the sauce while it simmers, or add a pinch of cayenne for heat.

Q: How do I get the chicken extra crispy?

• A: Double-coat the chicken by dipping it in a beaten egg before the cornstarch mixture, then coating it again. This creates a thicker, crunchier crust. You can also fry it in a bit more oil at a slightly higher temperature.

Q: Can I bake the chicken instead of pan-frying?

• A: Yes, though you'll lose some of the crispy texture. Bake the coated chicken on a wire rack over a baking sheet at 425°F for about 18 to 20 minutes, flipping halfway, until golden and cooked through. Toss with the sauce just before serving.

Q: What else can I use this sesame sauce on?

• A: This sauce works beautifully on salmon, tofu, shrimp, or even roasted vegetables. Make a double batch and keep it in the fridge for quick meals throughout the week.

Q: Can I make this gluten-free?

• A: Yes. Substitute tamari or a certified gluten-free soy sauce for the soy sauce, and use cornstarch instead of flour in the coating.

Final Thoughts

• What makes this sesame chicken such a standout is the way the toasted sesame oil and seeds work together to create that warm, nutty, unmistakable flavor that makes this dish so addictive.
• The sauce is perfectly balanced — sweet, savory, with a hint of tang and that deep sesame aroma — and the chicken stays crisp and juicy.
• Once you've made it at home, you'll find yourself reaching for this recipe instead of the takeout menu. This is the kind of dinner that turns a regular weeknight into something special, with minimal effort and maximum flavor.

Sesame Chicken

Crispy, golden chicken chunks tossed in a glossy, savory-sweet sesame sauce with garlic, ginger, and toasted sesame oil.

Prep Time:
20 mins

Cook Time:
15 mins

Servings:
4 Servings

Ingredients Needed

• Boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces — 1.5 lb
• Cornstarch — 1/2 cup (coating) + 1 tbsp (sauce)
• All-purpose flour — 2 tbsp
• Kosher salt — 1 tsp
• Black pepper — 1/2 tsp
• Garlic powder — 1/2 tsp
• Neutral oil (vegetable or canola) — for frying, about 1/2 inch deep
• Low-sodium soy sauce — 1/3 cup
• Chicken broth or water — 1/2 cup
• Brown sugar — 1/3 cup
• Honey — 2 tbsp
• Rice vinegar — 2 tbsp
• Garlic cloves, minced — 3
• Fresh ginger, grated — 1 tbsp
• Toasted sesame oil — 1 tbsp
• Water — 2 tbsp (for cornstarch slurry)
• Toasted sesame seeds — 2 tbsp
• Sliced green onions — 1/4 cup
• Steamed jasmine or white rice — for serving
• Steamed broccoli or bok choy — optional, for serving

Directions

1. Toast sesame seeds in a small dry skillet over medium heat, 1–2 min, stirring constantly, until fragrant and lightly golden. Set aside.
2. Cut chicken into 1-inch pieces; pat thoroughly dry with paper towels.
3. In a shallow bowl, whisk together 1/2 cup cornstarch, flour, salt, pepper, and garlic powder. Toss chicken pieces until evenly coated; shake off excess.
4. In a small saucepan, combine soy sauce, broth, brown sugar, honey, rice vinegar, garlic, and ginger. Bring to a simmer, stirring to dissolve sugar.
5. Whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. Pour into sauce; whisk continuously until thickened and glossy, 1–2 min. Remove from heat; stir in toasted sesame oil. Set aside.
6. Heat about 1/2 inch of neutral oil in a large skillet or wok over medium-high heat until shimmering.
7. Fry chicken in batches in a single layer, 3–4 min per side, until deeply golden and cooked through (165°F for breasts, 175°F for thighs). Drain on a wire rack set over a baking sheet.
8. Toss fried chicken with prepared sesame sauce in a large bowl or in the skillet over low heat until every piece is evenly coated.
9. Transfer to serving platter; sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately over steamed rice, with vegetables on the side if desired.

Store refrigerated up to 3 days, or freeze up to 2 months. For best results, freeze sauce and chicken separately. Reheat gently in a skillet with a splash of water or broth; for crispiest results, reheat chicken in oven or air fryer and toss with warm sauce. Sauce can be made up to a week ahead.