Okay, I’m just going to say it—this sesame chicken might be better than takeout. It’s crispy, sticky, a little sweet, a little savory, and honestly hits all the right notes when that craving kicks in. It’s one of those recipes that looks fancy but is actually so doable at home. Plus, it makes the kitchen smell incredible. This is one of my go-tos when I want to impress guests without overthinking dinner.

Why You’ll Love This Recipe

You’re going to love this sesame chicken for so many reasons—it’s simple to pull together, the sauce is perfectly balanced (not too sweet, not too salty), and the texture is spot-on: crispy chicken with a glossy, delicious glaze. It also tastes amazing the next day, which is a huge win if you ask me.

Ingredients (Just a Peek)

Here’s a little preview of what you’ll need: bite-sized pieces of chicken breast, soy sauce, sesame oil, garlic, honey or sugar, cornstarch, and toasted sesame seeds. You’ll find the full list of ingredients with exact amounts in the recipe card below!

Directions

Prep the Chicken

Cut your chicken into bite-sized chunks and toss it in a bowl with a little soy sauce, garlic, and a generous coating of cornstarch. Let that sit for a few minutes while you heat up your oil.

Fry Until Golden and Crispy

Heat a shallow layer of oil in a pan and fry the chicken in batches. You want it golden, crisp, and cooked through. Drain it on a paper towel-lined plate and try not to sneak too many bites.

Make the Sticky Sesame Sauce

In a small saucepan, whisk together soy sauce, honey (or sugar), sesame oil, garlic, and a splash of rice vinegar. Let it simmer until slightly thickened—then stir in a cornstarch slurry to get that glossy, clingy texture we all love.

Toss It All Together

Add the crispy chicken to the pan and pour the sauce all over. Toss to coat every piece in that sweet-savory goodness. Sprinkle with toasted sesame seeds and green onions right before serving.

Expert Tips and Tricks

– If you want super crispy chicken, double fry it. Let it rest a minute after the first fry, then give it a quick second dip in the oil
– Don’t overcrowd the pan—fry in small batches so each piece crisps up properly
– A splash of chicken broth in the sauce can tone down the saltiness if you accidentally go heavy on the soy

Recipe Variations and Possible Substitutions

– Swap honey with brown sugar or maple syrup if that’s what you have
– Use boneless chicken thighs for a juicier bite
– Make it spicy by stirring in a teaspoon of chili garlic sauce or a pinch of red pepper flakes
– Gluten-free? Just use tamari in place of soy sauce and make sure your cornstarch is GF-friendly

Serving and Pairing Suggestions

This is best served over a fluffy bed of jasmine or basmati rice, but it’s also really great with noodles or tucked into lettuce wraps for a lighter option. Add a quick side of steamed broccoli or a cucumber salad with rice vinegar and sesame oil to round out the plate.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce—or use the microwave if you’re in a hurry. The chicken might lose some crispness, but the flavor stays spot on.

FAQs

Can I bake the chicken instead of frying it?
Yes, you can bake it at 425°F on a greased baking sheet for about 20–25 minutes, flipping once. It won’t be as crispy, but still tasty!

Can I make this ahead?
You can prep the chicken and sauce ahead, but I recommend frying and tossing just before serving for best texture.

Is this freezer-friendly?
The cooked chicken freezes okay, but the sauce can get a little thick or gummy when reheated. Best to enjoy fresh if possible.

What kind of oil should I use for frying?
Something neutral like vegetable or canola oil works great. You want something with a high smoke point.

Conclusion

This sesame chicken recipe has quickly become one of my weeknight regulars. It gives you that cozy, indulgent feeling of takeout, but made with love right in your own kitchen. Whether you’re cooking for your family or just craving something satisfying, this one really delivers. I hope you give it a try and love it as much as we do.

Sesame Chicken

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This homemade sesame chicken is crispy, sticky, and perfectly balanced between sweet and savory. It’s a simple yet impressive dish that brings the flavors of your favorite takeout right to your kitchen.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Frying
Cuisine: Asian-Inspired

Instructions

In a bowl, combine chicken pieces with soy sauce and minced garlic. Let marinate for 10 minutes.
Coat the marinated chicken pieces evenly with cornstarch.
Heat vegetable oil in a pan over medium-high heat. Fry the chicken in batches until golden and crispy. Drain on paper towels.
In a saucepan, combine honey (or brown sugar), sesame oil, rice vinegar, and a splash of soy sauce. Bring to a simmer.
Add the cornstarch slurry to the sauce, stirring until it thickens to a glossy consistency.
Toss the fried chicken pieces in the sauce until well coated.
Garnish with toasted sesame seeds and sliced green onions before serving.

Notes

For extra crispiness, consider double-frying the chicken pieces.
Adjust the sweetness by varying the amount of honey or sugar to taste.
For a spicier kick, add a teaspoon of chili garlic sauce or red pepper flakes to the sauce.