Finding the perfect sesame chicken recipe can transform your weeknight dinners forever. This crispy, sweet, and savory dish brings restaurant-quality flavors straight to your kitchen.
I discovered this recipe after years of ordering takeout that never quite satisfied my family. My kids would pick at the soggy coating, and I felt guilty about the cost and unknown ingredients. This homemade version changed everything.
Why This Recipe Works
This sesame chicken delivers on three key promises: crispy texture, balanced flavor, and simple preparation. The secret lies in the double-coating technique and perfectly balanced sauce.
The chicken stays crispy because we use both flour and cornstarch. The sauce combines honey’s sweetness with soy sauce’s umami depth. Rice vinegar adds brightness, while sesame oil provides that distinctive nutty finish.
What You’ll Need
1. For the Chicken:
- 1½ pounds boneless chicken breasts, cut into 1-inch pieces
- 2 eggs, beaten
- Salt and pepper to taste
- ½ cup all-purpose flour
- ½ cup cornstarch
- Oil for frying
2. For the Sauce:
- 1 teaspoon vegetable oil
- 1 teaspoon minced fresh garlic
- ¼ cup honey
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons ketchup
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
Step-by-Step Instructions
- Prepare the Chicken. Cut chicken breasts into uniform 1-inch pieces for even cooking. Beat eggs with salt and pepper in a medium bowl. In a separate shallow dish, combine flour and cornstarch. Dip each chicken piece first in the egg mixture, then coat thoroughly in the flour blend.
- Heat the Oil. Heat 3 inches of oil in a deep pan to 350°F using a thermometer. Oil that’s too hot will burn the coating before the chicken cooks through. Oil that’s too cool will make the chicken greasy.
- Fry the Chicken. Working in batches, add 7-8 pieces to the hot oil. Avoid overcrowding to prevent temperature drops. Fry for 5 minutes until golden brown and crispy. The chicken should float when done. Transfer to paper towels to drain excess oil.
- Make the Sauce. While the chicken fries, whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch in a bowl. Heat 1 teaspoon of oil in a large pan over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Finish the Sauce. Pour in the sauce mixture and bring to a simmer. Cook for 3-4 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
- Combine Everything. Add the crispy chicken to the sauce and toss quickly to coat. Work fast because the coating will soften when it hits the sauce. Sprinkle with sesame seeds and green onions immediately. Serve right away over steamed rice.
Pro Tips for Success
- Temperature matters. Use a thermometer to maintain 350°F oil temperature. This single tip will dramatically improve your results.
- Don’t skip the cornstarch. It creates a lighter, crispier coating than flour alone.
- Make sauce ahead. The sauce can be prepared up to two days in advance and stored in the refrigerator.
- Serve immediately. The crispy coating starts softening once it touches the sauce, so timing is everything.
Serving Suggestions
Steamed white rice is the classic choice, but this sesame chicken pairs beautifully with:
- Quinoa for extra protein
- Chow mein noodles for texture
- Zucchini noodles for a lighter option
- Steamed vegetables like broccoli or snap peas
Healthier Variations
For a lighter version, skip the coating and frying. Instead, cut chicken into strips and sauté in a bit of oil until cooked through. Then proceed with the sauce as directed.
You can also bake the coated chicken at 425°F for 20-25 minutes, flipping halfway through. While not as crispy as frying, it’s a healthier alternative.
Why This Beats Takeout
This homemade version costs about half what you’d pay for restaurant sesame chicken. You control the ingredients, avoiding excess sodium and preservatives. Plus, the flavors are more balanced and the chicken stays crispier longer.
My family now requests this recipe weekly. The combination of crispy texture and that perfect sweet-savory sauce makes it irresistible. Even my pickiest eater asks for seconds.
This sesame chicken recipe proves that restaurant-quality Asian food is completely achievable at home. With simple ingredients and straightforward techniques, you’ll wonder why you ever ordered takeout.
Easy Sesame Chicken
Ingredients
Equipment
Method
- Prepare the Chicken: Cut chicken breasts into uniform 1-inch pieces for even cooking. Beat eggs with salt and pepper in a medium bowl. In a separate shallow dish, combine flour and cornstarch. Dip each chicken piece first in the egg mixture, then coat thoroughly in the flour blend.
- Heat the Oil: Heat 3 inches of oil in a deep pan to 350°F using a thermometer. Oil that’s too hot will burn the coating before the chicken cooks through. Oil that’s too cool will make the chicken greasy.
- Fry the Chicken: Working in batches, add 7-8 pieces to the hot oil. Avoid overcrowding to prevent temperature drops. Fry for 5 minutes until golden brown and crispy. The chicken should float when done. Transfer to paper towels to drain excess oil.
- Make the Sauce: While the chicken fries, whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch in a bowl. Heat 1 teaspoon of oil in a large pan over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Finish the Sauce: Pour in the sauce mixture and bring to a simmer. Cook for 3-4 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
- Combine Everything: Add the crispy chicken to the sauce and toss quickly to coat. Work fast because the coating will soften when it hits the sauce. Sprinkle with sesame seeds and green onions immediately. Serve right away over steamed rice.