Crispy Sesame Chicken
Sesame chicken with crispy pan-fried chicken bites tossed in a sticky, sweet-savory sesame sauce. A better-than-takeout dinner ready in about 30 minutes.
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Sesame Chicken is the dinner that makes my kids think we ordered takeout, except it’s just chicken breast, a cornstarch coating, and a sauce that comes together in the same skillet while the chicken drains. Crispy on the outside, juicy in the middle, all glazed in a sticky, sweet-savory sesame sauce.
Cornstarch is what gives the chicken that shattery, restaurant-style crust instead of a soft, floury one. It fries up lighter than flour and crisps almost instantly in hot oil, which also means you can pan-fry in a shallow layer of oil instead of deep-frying a whole pot of it.
I skip the egg wash a lot of takeout copycat recipes call for and just toss the chicken straight in cornstarch, which is one less bowl to dirty and one less step between me and dinner. Pan-frying in a half inch of oil gets close to deep-fried crunch with a fraction of the mess, and there’s no oil to strain and store afterward like a real deep fryer leaves you with.
Why You’ll Love This Recipe
- A real crispy crust. A light cornstarch coating fries up shattery instead of soggy under the sauce.
- Sticky, sweet-savory sauce. Honey, soy sauce, and rice vinegar reduce into a glaze that clings to every piece.
- Beats delivery. Ready in about 30 minutes for a fraction of the cost of takeout.
- Family-approved. The sweet sesame flavor is an easy win with picky eaters.
Sesame Chicken Ingredients
Toasted sesame oil is what actually tastes like sesame here, the seeds on top are mostly texture and a nutty finish. A little goes a long way, so don’t be tempted to add more than the recipe calls for or the sauce turns bitter. Rice vinegar keeps the sauce from tasting flat and one-note sweet; a squeeze of fresh lemon juice works if that’s what’s in the pantry instead.
- 1 1/2 lbs boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup vegetable oil, for frying
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/3 cup honey
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch, mixed with 2 tbsp water
- 1 tbsp sesame seeds
- 2 green onions, sliced
Recipe Variations
- Use chicken thighs instead of breast for a slightly juicier bite.
- Add a pinch of red pepper flakes to the sauce if you want a little heat behind the sweetness.
- Bake the coated chicken at 425°F for about 20 minutes instead of pan-frying for a lighter version.
How to Make Sesame Chicken
- Coat the chicken: Toss the chicken pieces with the cornstarch, salt, and pepper until evenly coated.
- Pan-fry: Heat the vegetable oil in a large skillet over medium-high heat. Working in batches so the pan isn’t crowded, fry the chicken for 3-4 minutes per side, until golden and cooked through, 165°F internal. Transfer to a paper-towel-lined plate to drain.
- Start the sauce: Pour off all but 1 tablespoon of oil from the skillet, leaving behind any browned bits. Add the garlic and ginger and cook over medium heat for 30 seconds until fragrant, stirring so they don’t scorch.
- Build the sauce: Stir in the honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer.
- Thicken: Stir the cornstarch-water mixture into the sauce and simmer for 1-2 minutes, until it thickens enough to coat the back of a spoon.
- Toss and serve: Return the crispy chicken to the skillet and toss to coat in the sauce. Sprinkle with sesame seeds and green onions and serve right away.
Recipe FAQs
Why Did My Chicken Turn out Soggy Instead of Crispy?
It usually means the oil wasn’t hot enough, or the sauce sat on the chicken too long before serving. Fry in a properly hot pan and toss the sauce in right before eating.
Can I Bake the Chicken Instead of Pan-Frying It?
Yes, bake the cornstarch-coated pieces at 425°F for about 20 minutes, flipping halfway. It won’t be quite as crispy as pan-frying, but it’s a lighter option.
What’s the Difference Between This and General Tso’s Chicken?
They’re close cousins. General Tso’s leans spicier and more savory, while this sesame chicken sauce is sweeter and finished with toasted sesame oil and seeds instead of dried chiles.
Can I Use Chicken Thighs Instead of Breast?
Yes, thighs work well and stay a little juicier. Cut them into similar-size pieces so everything cooks evenly.
Can I Double This, and What Should I Serve It With?
Yes, just fry the chicken in more batches so the pan doesn’t get crowded, and make the sauce in a slightly bigger skillet or pot so there’s room to toss everything together. Steamed rice and broccoli are the classic pairing here.
Cooking Tips
- Don’t crowd the skillet while frying. Crowded chicken steams instead of crisping and the coating turns gummy.
- Fry in a single layer and resist stirring too much. Let each side get a full minute or two before flipping so a real crust has time to form.
- Toss the chicken in the sauce right before serving, not ahead of time. It keeps the crust crisp instead of letting it go soft under the glaze.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: Freezing isn’t recommended, the crispy coating turns soft once thawed and reheated.
To reheat: Reheat in a skillet or air fryer to help re-crisp the coating; the microwave works in a pinch but softens the crust.
How to Serve Sesame Chicken
Sesame Chicken is classic over steamed white rice with a side of steamed broccoli or a quick cucumber salad. It’s a close cousin to our crispy bang bang chicken, just a sweeter, sesame-forward sauce instead of the mayo-based spicy one.
Loved This Recipe?
Sesame Chicken proves you don’t need a takeout menu when a hot skillet and a few pantry staples get you there faster.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Sesame Chicken
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup vegetable oil for frying
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/3 cup honey
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp sesame seeds
- 2 green onions sliced
Instructions
- Coat the chicken: Toss the chicken pieces with the cornstarch, salt, and pepper until evenly coated.
- Pan-fry: Heat the vegetable oil in a large skillet over medium-high heat. Working in batches so the pan isn’t crowded, fry the chicken for 3-4 minutes per side, until golden and cooked through, 165°F internal. Transfer to a paper-towel-lined plate to drain.
- Start the sauce: Pour off all but 1 tablespoon of oil from the skillet, leaving behind any browned bits. Add the garlic and ginger and cook over medium heat for 30 seconds until fragrant, stirring so they don’t scorch.
- Build the sauce: Stir in the honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer.
- Thicken: Stir the cornstarch-water mixture into the sauce and simmer for 1-2 minutes, until it thickens enough to coat the back of a spoon.
- Toss and serve: Return the crispy chicken to the skillet and toss to coat in the sauce. Sprinkle with sesame seeds and green onions and serve right away.
