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sesame chicken
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sesame chicken

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: chicken
Calories: 520
Ingredients Method Notes

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)

Method
 

  1. Season the chicken pieces with salt and pepper. In two shallow bowls, add flour and cornstarch to one and the beaten eggs to another.
  2. Dip each chicken piece into the egg, then dredge in the flour mixture. Set aside on a plate while you heat the oil.
  3. 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.
  4. In a saucepan, whisk together soy sauce, honey, ketchup, brown sugar, sesame oil, rice vinegar, and garlic. Bring to a simmer over medium heat.
  5. Stir in the cornstarch slurry and continue simmering for 2–3 minutes, until the sauce thickens to a glossy consistency.
  6. Add the fried chicken to the sauce and toss to coat thoroughly. Sprinkle with sesame seeds and green onions before serving.
  7. 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.
Freezer: Freeze cooked chicken and sauce separately. Reheat and combine when ready to serve.