Sesame Chicken Recipe: Crispy Easy Homemade Version

Why You’ll Love This Sesame Chicken

• Ease of preparation: You dip, dredge, fry, then simmer and toss. The whole process is designed for weeknights, with about 20 minutes of prep plus 20 minutes of cooking (it may take a bit longer in real life while you batch-fry).
• Health benefits: Chicken provides protein, and sesame seeds add a nutrient boost. Plus, you can choose lighter cooking methods like sautéing uncoated chicken when you want to cut down on oil.
• Versatility: Serve it over rice, quinoa, chow mein noodles, or zucchini noodles. It also adapts well for picky eaters, meal prep, and different dietary preferences.
• Distinctive flavor: The sauce is sweet and savory, with garlic, honey, reduced-sodium soy sauce, ketchup, brown sugar, rice vinegar, and toasted sesame oil, finished with sesame seeds and sliced green onions.

If you love restaurant-style takeout, this homemade sesame chicken recipe hits the same sweet-savory, crispy-and-sticky vibe.

For another comforting chicken dinner idea, you might also enjoy crockpot orange chicken when you want a hands-off option.

Want to check out the nutrition angle of your toppings too? Sesame seeds are a key finishing touch, and you can learn more from this nutrition overview on sesame seeds.

Essential Ingredients for Sesame Chicken

This version is a classic crispy sesame chicken recipe with a sticky sauce and a crunchy coating.

Main Ingredients (with precise measurements)

• 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces – Bite-size pieces that stay tender and cook quickly.
• 1 egg, beaten – Helps the flour mixture stick and creates a crisp coating.
• Salt – Seasoning for the egg mixture.
• Pepper – Adds mild heat and balances the sweetness.
• 1/2 cup all-purpose flour – Forms the crunchy base for the coating.
• 1/4 cup cornstarch – Adds extra crispness to the coating.
• Vegetable oil – For frying to 350°F so the chicken turns golden and crispy.
• 2 tablespoons vegetable oil – Part of the sauce base.
• 2 minced fresh garlic cloves – Builds the savory aroma in the sauce.
• 1/2 cup honey – Sweetens the sauce for that signature sesame chicken flavor.
• Reduced-sodium soy sauce: 1/4 cup – Adds salty depth without going overboard.
• 1/4 cup ketchup – Tangy sweetness that rounds out the sauce.
• Brown sugar: 1/4 cup – Adds caramel-like sweetness and color.
• Rice vinegar: 1 tablespoon – Brightens the sauce and keeps it from tasting too heavy.
• Toasted sesame oil: 2 teaspoons – Provides the sesame flavor you expect from takeout-style dishes.
• Cornstarch slurry: 1 teaspoon cornstarch + (water, as needed to make a slurry) – Helps thicken the sauce until it clings to the chicken.
• Sliced green onions – Garnish for freshness and a mild onion bite.
• Sesame seeds – Garnish for nutty crunch.

Note: Some “cornstarch slurry” recipes specify water as needed. Since the prompt only fixed the cornstarch amount for the slurry, measure enough water to dissolve it into a pourable mixture.

Special Dietary Options

• Gluten-free: Use a gluten-free all-purpose flour blend for the coating. Ensure your soy sauce is gluten-free as well (or choose tamari).
• Lower-calorie: For a lighter version, skip frying and sauté uncoated chicken. You can also bake or air-fry coated chicken, then toss with the sauce.
• Varying spice preferences: Add red pepper flakes to the sauce if you like a little kick.

How to Prepare the Perfect Sesame Chicken: Step-by-Step Guide

This easy homemade sesame chicken recipe focuses on two big wins: a crisp coating and a thick, glossy sauce. Follow each step closely and you will get that crispy sesame chicken look and taste, even at home.

First: Prep your chicken and coating station

Start with boneless skinless chicken breasts cut into 1-inch pieces. Smaller, even pieces fry more consistently. Pat them lightly dry so the coating can cling.

Next, set up two bowls. In one bowl, add beaten eggs and season with salt and pepper. In the second bowl, mix your coating: all-purpose flour and cornstarch. This flour-cornstarch blend gives the crispy texture that makes the dish addictive.

Second: Coat the chicken

Dip each piece of chicken into the egg mixture. Let any excess egg drip off, then dredge in the flour-and-cornstarch blend. Press lightly so the coating adheres evenly.

For best results, coat in batches. If the chicken sits too long after dredging, the coating can start to loosen. Keep a tray nearby so you can move pieces to the fryer quickly.

Third: Fry at 350°F until golden and crispy

Heat 2 to 3 inches of vegetable oil in a deep skillet or wok. Bring the oil to 350°F, and use a thermometer if you have one.

Frying time: Fry in batches for about 4 to 5 minutes, until the chicken is golden and cooked through. The internal temperature should reach 165°F.

When the chicken is done, drain on paper towels or, even better, a wire rack set over paper towels for extra crispness.

Tip for crispiness: serve immediately after tossing with sauce. The chicken will stay crunchiest right away.

Fourth: Simmer the sesame chicken sauce

Now make the sauce. In a saucepan, combine the sauce ingredients and simmer with minced garlic until thickened.

Your sauce includes: vegetable oil, honey, reduced-sodium soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and a cornstarch slurry. Stir until the mixture turns glossy and coats the spoon.

Cook time is short. Simmer about 2 minutes after it starts to thicken. Then turn off the heat.

Fifth: Toss and garnish

When both elements are ready, it is time to bring everything together. Toss the fried chicken into the sauce until well coated.

Top with sesame seeds and sliced green onions. These finishing touches add crunch and fresh flavor that makes the dish feel complete.

Final Step: Serve over your favorite base

Serve your sesame chicken over rice, quinoa, chow mein noodles, or zucchini noodles. The sauce clings to noodles and rice, while zucchini noodles keep it lighter.

If you are feeding a crowd or meal prepping, plate what you can first, then sauce the remaining pieces just before serving when possible.

Time and serving notes

• Prep: 20 minutes
• Cook: 20 minutes
• Total: about 40 minutes, but it may exceed 40 minutes in practice due to batch frying.

Sesame Chicken Nutrition at a Glance

Here is nutrition per serving based on the recipe details you provided:

If you want a general health background on chicken nutrition, you can reference these health benefits of chicken from WebMD.

Dietary Substitutions to Customize Your Sesame Chicken

Protein and main component alternatives

You can swap chicken pieces depending on what you have. The classic recipe calls for boneless skinless chicken breasts cut into 1-inch pieces. If you want a juicier bite, substitute chicken thighs for breasts using the same cutting size.

Prefer a lighter approach? For a lighter version, sauté uncoated chicken and then toss it in the sauce. This keeps the flavor but cuts down on the frying step.

Vegetable, sauce, and seasoning modifications

Sesame chicken sauce is very adaptable. Keep the sauce base the same, then adjust thickness and flavor with small tweaks.

• Extra tang: Add a little more rice vinegar if you like a brighter sauce.
• More heat: Stir in red pepper flakes or a pinch of chili powder.
• Lower-sodium: Continue using reduced-sodium soy sauce and taste before adding more salt.
• Serving ideas: Use zucchini noodles for a lower-carb option, or choose quinoa for a heartier base.

If you enjoy pairing chicken with bold sauces, you may also like this fried chicken recipe for more crispy cooking inspiration.

Mastering Sesame Chicken: Advanced Tips and Variations

Pro cooking techniques

• Monitor oil at 350°F: Use a thermometer. Too cool oil makes greasy chicken; too hot can brown the coating before the inside is cooked.
• Fry in single layers: Overcrowding drops the oil temperature and reduces crispness.
• Drain for crunch: Paper towels work, but a wire rack helps air circulate under the chicken.
• Sauce timing: Toss right before serving to keep the chicken crisp.

Flavor variations, presentation tips, and make-ahead options

• Flavor variations: Add ginger for warmth, or use a touch more garlic for a bold, savory kick.
• Presentation: Garnish with sesame seeds and sliced green onions. Serve with extra sauce on the side for people who like it extra sticky.
• Make-ahead sauce: Prepare the sauce up to 2 days ahead and refrigerate. Rewarm gently and whisk if it thickens too much.
• Quick lighter option: For a lighter sesame chicken, skip coating and frying and sauté the chicken, then toss in sauce.

Big batch tip: sauce can be prepped ahead, but fry and toss closer to serving to protect the crunch.

How to Store Sesame Chicken: Best Practices

Proper storage helps you enjoy leftovers safely and with better texture. Crispy coatings can soften after storage, but you can still make it taste great.

Refrigeration

• Let the chicken cool to room temperature before storing.
• Store in an airtight container in the fridge for 3 to 4 days.
• For best texture, store sauce separately if possible.

Freezing

• Freeze in airtight containers or freezer bags for up to 2 months.
• For best results, freeze portion-sized containers so you reheat only what you need.

Reheating

• Reheat in a skillet with a splash of water to help loosen the sauce.
• Warm gently to avoid drying the chicken.
• Avoid microwaving if you want to preserve some crunch.

Meal prep tip: Keep crispness by reheating chicken first, then warming sauce and tossing briefly.

FAQs: Frequently Asked Questions About Sesame Chicken

Sesame Chicken

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🍗🥢 Crispy sesame chicken with glossy sweet-savory sauce – beats takeout with fresh, homemade flavor!
🌿 Tender bites coated in crunch, ready in 40 minutes for easy family dinners anytime.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

– 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces for bite-size pieces that stay tender and cook quickly

– 1 egg, beaten for helping the flour mixture stick and creates a crisp coating

– Salt for seasoning for the egg mixture

– Pepper for adding mild heat and balances the sweetness

– 1/2 cup all-purpose flour for forming the crunchy base for the coating

– 1/4 cup cornstarch for adding extra crispness to the coating

– Vegetable oil for frying to 350°F so the chicken turns golden and crispy

– 2 tablespoons vegetable oil for sauce base

– 2 minced fresh garlic cloves for building the savory aroma in the sauce

– 1/2 cup honey for sweetening the sauce for that signature sesame chicken flavor

– 1/4 cup reduced-sodium soy sauce for adding salty depth without going overboard

– 1/4 cup ketchup for tangy sweetness that rounds out the sauce

– 1/4 cup brown sugar for adding caramel-like sweetness and color

– 1 tablespoon rice vinegar for brightening the sauce and keeps it from tasting too heavy

– 2 teaspoons toasted sesame oil for providing the sesame flavor you expect from takeout-style dishes

– 1 teaspoon cornstarch + water as needed to make a slurry for thickening the sauce

– Sliced green onions for garnish for freshness and a mild onion bite

– Sesame seeds for garnish for nutty crunch

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Instructions

1-First: Prep your chicken and coating station Start with boneless skinless chicken breasts cut into 1-inch pieces. Smaller, even pieces fry more consistently. Pat them lightly dry so the coating can cling. Next, set up two bowls. In one bowl, add beaten eggs and season with salt and pepper. In the second bowl, mix your coating: all-purpose flour and cornstarch. This flour-cornstarch blend gives the crispy texture that makes the dish addictive.

2-Second: Coat the chicken Dip each piece of chicken into the egg mixture. Let any excess egg drip off, then dredge in the flour-and-cornstarch blend. Press lightly so the coating adheres evenly. For best results, coat in batches. If the chicken sits too long after dredging, the coating can start to loosen. Keep a tray nearby so you can move pieces to the fryer quickly.

3-Third: Fry at 350°F until golden and crispy Heat 2 to 3 inches of vegetable oil in a deep skillet or wok. Bring the oil to 350°F, and use a thermometer if you have one. Frying time: Fry in batches for about 4 to 5 minutes, until the chicken is golden and cooked through. The internal temperature should reach 165°F. When the chicken is done, drain on paper towels or, even better, a wire rack set over paper towels for extra crispness.

4-Fourth: Simmer the sesame chicken sauce Now make the sauce. In a saucepan, combine the sauce ingredients and simmer with minced garlic until thickened. Your sauce includes: vegetable oil, honey, reduced-sodium soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and a cornstarch slurry. Stir until the mixture turns glossy and coats the spoon. Cook time is short. Simmer about 2 minutes after it starts to thicken. Then turn off the heat.

5-Fifth: Toss and garnish When both elements are ready, it is time to bring everything together. Toss the fried chicken into the sauce until well coated. Top with sesame seeds and sliced green onions. These finishing touches add crunch and fresh flavor that makes the dish feel complete.

6-Final Step: Serve over your favorite base Serve your sesame chicken over rice, quinoa, chow mein noodles, or zucchini noodles. The sauce clings to noodles and rice, while zucchini noodles keep it lighter. If you are feeding a crowd or meal prepping, plate what you can first, then sauce the remaining pieces just before serving when possible.

Last Step:

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Notes

🌡️ Keep oil at 350°F using a thermometer for perfect crispiness without sogginess.
🍗 Use chicken thighs for juicier results or sauté uncoated for a lighter version.
🥡 Prepare sauce up to 2 days ahead and reheat – serve chicken immediately for max crunch.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Dishes
• Method: Frying
• Cuisine: Chinese-American

Nutrition

• Serving Size: about 6 oz chicken
• Calories: 392 kcal
• Sugar: 26 g
• Sodium: 1648 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 123 mg