Do Share Recipe

Best Sesame Chicken Recipe | Crispy, Sweet & Savory Takeout

I still remember the first time I made this best Sesame Chicken recipe — it instantly became a staple in my kitchen. The chicken turned out perfectly crispy, and the sauce was that irresistible mix of sweet, savory, and nutty goodness that makes this dish so addictive.

I couldn’t believe how easy it was to get that restaurant-style flavor at home. If you love Asian takeout but want a fresher, lighter version, this recipe is going to be your new favorite too! You can also try my flavorful Rotisserie Chicken Enchiladas Recipe for another comforting, saucy meal idea.

Ingredients

Here’s what you’ll need to make this delicious sesame chicken. I’ve included why each ingredient matters and some pro tips to help you nail it every single time.

For the chicken:

1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces – Using boneless chicken breast keeps the dish lean and lets the sauce shine. Cutting them evenly ensures consistent cooking.
2 eggs, beaten – Helps the flour and cornstarch stick perfectly for that crispy crust.
Salt and pepper to taste – Adds a simple base flavor before the sauce goes on.
½ cup all-purpose flour – Creates a light, golden coating that crisps beautifully.
½ cup cornstarch – The secret to that signature crunchy texture—cornstarch makes the coating lighter and crispier.
Oil for frying – Use a neutral oil like canola or vegetable for even frying without altering the flavor.

For the sauce:

1 teaspoon vegetable oil – A touch of oil helps sauté the garlic without burning.
1 teaspoon minced fresh garlic – Fresh garlic adds aroma and a rich savory base.
¼ cup honey – Gives that classic sticky sweetness sesame chicken is known for.
¼ cup soy sauce (low sodium recommended) – Balances the honey with salty, umami depth.
2 tablespoons ketchup – Adds tanginess and a hint of color to the sauce.
3 tablespoons brown sugar – Rounds out the flavors with a rich sweetness.
2 tablespoons rice vinegar – Adds brightness to balance the sweet elements.
1 tablespoon toasted sesame oil – Infuses a warm, nutty flavor that defines the dish.
2 teaspoons cornstarch mixed with 2 tablespoons water – Thickens the sauce perfectly so it clings to every bite of chicken.
2 tablespoons sesame seeds – Adds crunch and enhances presentation.
2 tablespoons sliced green onions – For garnish and a touch of fresh flavor.

Note: Serves about 6 people generously.

Variations

One of my favorite things about this recipe is how easy it is to customize. Here are some fun variations you can try:

Dairy-free: This recipe is naturally dairy-free—no swaps needed!
Sugar-reduced: Use less honey or replace brown sugar with a natural sweetener like maple syrup or agave.
Gluten-free: Swap the all-purpose flour for a gluten-free blend and use tamari instead of soy sauce.
Extra heat: Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick.
Different proteins: Try chicken thighs for more tenderness, or use shrimp or tofu for a twist.
Add veggies: Toss in broccoli, snow peas, or bell peppers for color, texture, and extra nutrients.

If you enjoy experimenting with flavors, you’ll also love my Rotisserie Chicken Fajitas Recipe, which brings bold seasoning and sizzling textures to your dinner table.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Equipment You Need

Deep frying pan or wok – For frying chicken evenly and safely.
Cooking thermometer – Helps maintain oil around 350°F for perfect crisping.
Large skillet or sauté pan – To simmer the sauce and toss the chicken in it.
Slotted spoon or tongs – For removing chicken from hot oil easily.
Mixing bowls – To prep the egg mixture, coating mix, and sauce separately.

How to Make Sesame Chicken Recipe

Here’s how I make my sesame chicken step by step — it’s easier than it looks and the result is absolutely worth it.

Step 1: Prepare the Chicken

Start by cutting your chicken into bite-sized chunks. In one bowl, beat the eggs with a pinch of salt and pepper. In another, combine the flour and cornstarch. Dip each chicken piece in the egg, then coat it well in the flour mixture until all sides are covered.

Step 2: Fry the Chicken

Heat oil in a deep pan to about 350°F. Fry the chicken in small batches for 4–5 minutes or until each piece turns golden and crisp. Don’t overcrowd the pan — it helps keep the coating crunchy. Drain the fried chicken on paper towels to remove excess oil.

Step 3: Make the Sauce & Combine

In a small bowl, whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch slurry. Heat a teaspoon of oil in a skillet, sauté the garlic for about 30 seconds, then pour in your sauce mixture. Let it simmer until thickened. Once ready, toss the fried chicken in the sauce until every piece is beautifully coated.

Additional Tips for Making This Recipe Better

After making this recipe several times, I’ve learned a few things that really make a difference:

I always pat my chicken dry before coating—it helps the batter stick better and fry crispier.
I keep my oil at a steady temperature; too hot burns the coating, too cool makes it greasy.
I sometimes make the sauce a few hours ahead and refrigerate it—the flavors deepen as it sits.
I toss the chicken in the sauce right before serving so it stays perfectly crisp.
I like to double the sauce batch because it’s so good drizzled over rice or noodles!

How to Serve Sesame Chicken Recipe

Presentation matters! Serve the sesame chicken over a bed of steamed jasmine rice or brown rice for a classic look. For a lighter option, pair it with cauliflower rice or a stir-fried veggie mix. Garnish generously with sesame seeds and sliced green onions. I love serving it in a shallow bowl so the glossy sauce can coat the rice beneath—it looks and tastes restaurant-quality.

Nutritional Information

Here’s an approximate nutrition breakdown per serving (without rice):

Calories: 390
Protein: 24 g
Carbohydrates: 41 g
Fat: 14 g

This makes it a balanced dish that’s hearty but not too heavy.

Make Ahead and Storage

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens slightly as it cools but still tastes amazing when reheated.

Freezing: For best results, freeze the sauce separately from the fried chicken. You can also freeze plain cooked chicken pieces and toss them in fresh sauce when reheated.

Reheating: Reheat the chicken in a 350°F oven or air fryer for 5–7 minutes until crispy again. Warm the sauce separately, then toss them together before serving. Avoid microwaving—it makes the coating soggy.

Why You’ll Love This Recipe

There are so many reasons I keep coming back to this sesame chicken recipe—it’s become one of my go-to meals when I want something satisfying but simple.

Big flavor, simple ingredients: Every bite bursts with a perfect balance of sweet, savory, and nutty sesame flavor.
Crispy restaurant-style coating: Thanks to the flour-cornstarch combo, it stays crunchy even after saucing.
Totally customizable: Adjust the sweetness, spice level, or even the protein to your liking.
Quick and easy: With a 40-minute total cook time, it’s perfect for busy weeknights.
Crowd-pleaser: Whether for family dinners or entertaining guests, it always gets compliments.

This Sesame Chicken recipe is one of those dishes that tastes just as good as it looks. I love how it brings comfort food vibes while still feeling fresh and homemade. Once you make it, you’ll see why it’s become a favorite for so many home cooks (including me). Give it a try—you might never order sesame chicken takeout again!

Ben Carraoli