Sesame Chicken is a beloved takeout favorite for a reason—tender, golden-fried chicken tossed in a glossy, sweet, and savory sesame sauce. With its perfect balance of flavor and texture, it’s hard not to fall in love with this dish. The best part? You can make it right at home, with fresh ingredients and no mystery sauces. Whether you serve it over steamed rice, noodles, or a bed of stir-fried veggies, Sesame Chicken is a satisfying, crowd-pleasing dinner that’s even better than your favorite takeout spot. With its crunchy coating and sticky, sesame-laced sauce, it’s a weeknight winner that’ll have everyone asking for seconds.
What Makes This Dish Special?
Homemade Sesame Chicken gives you complete control over flavor and quality. You get that iconic crispy coating and sticky sauce without all the grease or additives often found in takeout. It’s also surprisingly easy to make. Once you try it from scratch, you’ll never look back.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- Vegetable oil, for frying
For the Sesame Sauce:
- ⅓ cup soy sauce
- ¼ cup honey
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- 1 tablespoon sesame seeds
- Sliced green onions, for garnish (optional)
Instructions
1. Prepare the Chicken for Frying
Season the chicken pieces with salt and pepper. In two shallow bowls, add flour and cornstarch to one and the beaten eggs to another.
Dip each chicken piece into the egg, then dredge in the flour mixture. Set aside on a plate while you heat the oil.
2. Fry the Chicken
Heat about 2 inches of vegetable oil in a deep pan or wok 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. Transfer to a paper towel-lined plate to drain.
3. Make the Sauce
In a saucepan, whisk together soy sauce, honey, ketchup, brown sugar, sesame oil, rice vinegar, and garlic. Bring to a simmer over medium heat.
Stir in the cornstarch slurry and continue simmering for 2–3 minutes, until the sauce thickens to a glossy consistency.
4. Toss and Serve
Add the fried chicken to the sauce and toss to coat thoroughly. Sprinkle with sesame seeds and green onions before serving.
Serve immediately over steamed rice or your favorite sides.
Variations
- Spicy Kick: Add 1–2 teaspoons of sriracha or chili flakes to the sauce.
- Healthier Option: Bake or air-fry the chicken instead of deep-frying.
- Vegetarian Swap: Use crispy tofu or cauliflower in place of chicken.
- Add Veggies: Toss in steamed broccoli, bell peppers, or snow peas for a one-pan meal.
Equipment You’ll Need
- Deep skillet or wok for frying
- Mixing bowls
- Saucepan
- Tongs or slotted spoon
- Paper towels
- Whisk and spatula
Nutritional Information (Approx. Per Serving)
- Calories: 520
- Protein: 32g
- Fat: 24g
- Carbohydrates: 45g
- Sugar: 20g
- Sodium: 980mg
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F for best texture.
- Freezer: Freeze cooked chicken and sauce separately. Reheat and combine when ready to serve.
My Cooking Experience
Sesame Chicken has been one of my go-to comfort foods for years. Making it from scratch at home is not only more satisfying but also healthier. I love how easy it is to whip up the sauce while the chicken fries—it’s a great make-ahead dish too! Every time I serve this, it gets rave reviews, especially from the kids.
Conclusion
Sesame Chicken is everything you love about takeout—crispy, saucy, and full of flavor—made right in your own kitchen. It’s easy to prepare, endlessly customizable, and guaranteed to become a weeknight staple. Serve it up hot with a sprinkle of sesame seeds and dig in!
sesame chicken
Ingredients
Method
- Season the chicken pieces with salt and pepper. In two shallow bowls, add flour and cornstarch to one and the beaten eggs to another.
- Dip each chicken piece into the egg, then dredge in the flour mixture. Set aside on a plate while you heat the oil.
- Heat about 2 inches of vegetable oil in a deep pan or wok 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. Transfer to a paper towel-lined plate to drain.
- In a saucepan, whisk together soy sauce, honey, ketchup, brown sugar, sesame oil, rice vinegar, and garlic. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and continue simmering for 2–3 minutes, until the sauce thickens to a glossy consistency.
- Add the fried chicken to the sauce and toss to coat thoroughly. Sprinkle with sesame seeds and green onions before serving.
- Serve immediately over steamed rice or your favorite sides.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F for best texture.
