How do you make sesame chicken at home?

To make sesame chicken at home, start by cutting 1.5 pounds of boneless chicken breasts into bite-sized pieces. Dip them in beaten egg, then coat in a mix of 1/2 cup flour, 1/4 cup cornstarch, salt, and pepper. Heat 2-3 inches of vegetable oil in a deep skillet or wok to 350°F and fry the chicken in batches for 4-5 minutes until golden and cooked through (internal temp 165°F). Drain on paper towels. For the sauce, whisk together 1/2 cup honey, 1/4 cup ketchup, 1/4 cup soy sauce, 2 tablespoons sesame oil, 2 minced garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch slurry in a saucepan. Simmer until thickened, about 2 minutes. Toss fried chicken in sauce, sprinkle with sesame seeds and green onions, and serve over rice. Total time: 30 minutes. Serves 4.

What is sesame chicken made of?

Sesame chicken features crispy fried chicken tossed in a sticky sweet-savory sauce. Key ingredients include 1.5 pounds chicken breast or thighs (cut into pieces), 1 egg, 1/2 cup flour, 1/4 cup cornstarch for coating. The sauce uses 1/2 cup honey for sweetness, 1/4 cup ketchup or hoisin, 1/4 cup soy sauce, 2 tablespoons sesame oil, 2 garlic cloves, 1 tablespoon rice vinegar, and sesame seeds for garnish. Fry in neutral oil like vegetable or canola. Optional add-ins: ginger, red pepper flakes for heat, or cornstarch slurry to thicken sauce. This copycat version mimics restaurant-style takeout but uses pantry staples. Nutrition per serving (1/4 recipe): about 450 calories, 20g fat, 40g carbs, 30g protein. Customize with thighs for juicier results.

Can you make a healthier version of sesame chicken?

Yes, create a lighter sesame chicken by skipping the fry and using baking, air frying, or sautéing. For baking: Preheat oven to 400°F, coat chicken pieces in the egg-flour-cornstarch mix, spray with oil, and bake on a parchment-lined sheet for 20-25 minutes, flipping halfway, until crispy and 165°F inside. Air fryer method: Cook coated chicken at 375°F for 12-15 minutes, shaking basket midway. Sauté option: Brown chicken in 1 tablespoon oil over medium-high heat for 6-8 minutes. Use the same sauce but swap honey for brown sugar alternative or reduce to 1/3 cup. This cuts calories by 200 per serving (to ~250 calories), reduces fat from 20g to 8g. Serve with steamed broccoli or cauliflower rice for a full low-carb meal under 400 calories.

What oil temperature for frying sesame chicken?

Fry sesame chicken at 350°F (175°C) for best results—crispy outside, juicy inside without greasiness. Use a deep-fry thermometer for accuracy. Heat 2-3 inches of vegetable, canola, or peanut oil in a wok or Dutch oven. Test with a piece of coated chicken: It should sizzle vigorously and rise to surface. Fry in single layers, 4-5 minutes per batch, until deep golden (internal 165°F). Too hot (over 375°F) burns coating before cooking through; too cool (under 325°F) absorbs oil, making it soggy. Maintain temp by adjusting heat between batches. Drain on wire rack over paper towels. Yields 4 servings with about 10-15g fat per portion from frying. Pro tip: Double-fry at 375°F for 1 minute extra crispiness, like takeout.

Can you make sesame chicken sauce ahead and store it?

Yes, prepare sesame chicken sauce up to 2 days ahead or freeze for 1 month. Whisk 1/2 cup honey, 1/4 cup each ketchup and soy sauce, 2 tablespoons sesame oil, 2 minced garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch in a jar or bowl. Store covered in fridge; it thickens slightly. Reheat gently on stovetop, adding 1-2 tablespoons water if needed. For freezing, portion into freezer bags, thaw overnight in fridge, then warm. Full dish (sauced chicken) stores in airtight container in fridge for 3-4 days or freezes for 2 months—reheat in skillet with splash of water to restore crispiness. Avoid microwaving to prevent sogginess. Label with date. This make-ahead hack saves 10 minutes on busy nights. Pairs well with fried rice or stir-fried veggies.

How To Make Crispy Sesame Chicken: Easy Homemade Recipe

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