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Best Sesame Chicken Recipe
Ben Carraoli

Best Sesame Chicken Recipe

I still remember the first time I made this 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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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!