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Sesame Chicken Recipe

Easy Sesame Chicken

This crispy sesame chicken delivers restaurant-quality flavors straight to your kitchen. Tender chicken pieces are coated in a perfect crispy coating and tossed in a sweet and savory honey sesame sauce that's even better than takeout.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 392
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
  • 2 large eggs beaten
  • salt and pepper to taste
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • vegetable oil for frying, about 3 inches deep
For the Sauce
  • 1 teaspoon vegetable oil
  • 1 teaspoon fresh garlic minced
  • 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 for thickening
  • 2 tablespoons sesame seeds for garnish
  • 2 tablespoons green onions sliced for garnish

Equipment

  • Deep frying pan or wok
  • Cooking thermometer
  • large mixing bowls
  • Shallow dish for coating
  • Paper towels
  • Wire whisk

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Temperature matters: Use a thermometer to maintain 350°F oil temperature for best results.
Make 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.
Healthier option: Skip the coating and frying, and simply sauté chicken pieces in a bit of oil, then proceed with the sauce.