Sesame Chicken Recipe

Sesame Chicken is a beloved takeout-style classic, featuring crispy golden chicken bites coated in a glossy, sweet-savory sauce with hints of garlic, ginger, soy, and toasted sesame oil.

Finished with sesame seeds and fresh green onions, it’s a dish that delivers big flavor and satisfying crunch.

Whether you’re whipping this up for a cozy night in or feeding a crowd, this homemade version is guaranteed to be a hit.

Ingredients

For the Chicken

• 1 ½ lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces

• ½ cup cornstarch

• ½ cup all-purpose flour

• 2 eggs

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• Vegetable oil, for frying

For the Sauce

• ¼ cup soy sauce

• ⅓ cup honey

• 2 tablespoons ketchup

• 2 tablespoons rice vinegar

• 1 tablespoon brown sugar

• 1 tablespoon toasted sesame oil

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, minced

• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Garnish

• Sesame seeds

• Sliced green onions

Instructions

1. Prepare the chicken

In one bowl, whisk the eggs with a pinch of salt and pepper. In another bowl, mix the cornstarch and flour together.

Dip each piece of chicken into the egg, then coat thoroughly in the flour mixture. Repeat until all the chicken is breaded and ready to fry.

2. Fry the chicken

Heat 2–3 inches of vegetable oil in a heavy-bottomed pan over medium-high heat. Once the oil reaches 350°F (175°C), fry the chicken in batches until golden brown and crispy, about 4–5 minutes per batch.

Don’t overcrowd the pan. Transfer to a paper towel-lined plate to drain.

3. Make the sauce

In a small saucepan, whisk together the soy sauce, honey, ketchup, rice vinegar, brown sugar, sesame oil, ginger, and garlic.

Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 2–3 minutes.

4. Toss and serve

Add the crispy chicken pieces to a large mixing bowl. Pour the hot sesame sauce over the chicken and toss gently to coat each piece evenly.

Sprinkle with sesame seeds and green onions just before serving.

Cooking Tips

• Double-frying optional: For extra crispiness, you can fry the chicken twice—once at 325°F to cook it through, then again at 375°F for that satisfying crunch.

• Cornstarch is key for that light, crispy coating—it reacts well to hot oil and holds up better than flour alone.

• Adjust the sweetness of the sauce to your taste by adding more or less honey or brown sugar.

• Keep the chicken warm in a low oven (around 200°F) if you’re making a large batch and need to fry in stages.

Serving Suggestions

• Serve over steamed white rice, jasmine rice, or fried rice to soak up all that delicious sauce

• Add a side of stir-fried broccoli, snap peas, or bok choy for a complete and balanced meal

• Spoon into lettuce wraps with shredded carrots and cucumber for a lighter twist

• Turn into a rice bowl with pickled veggies and a drizzle of sriracha mayo

• Great for meal prep—store in an airtight container and reheat gently to maintain crispiness

Sesame Chicken is a perfect combo of crispy, sticky, sweet, and savory. Making it at home not only tastes better than takeout, but gives you full control over ingredients and spice levels too.