Sesame chicken is a classic Chinese takeout dish and a family favorite in my house. It features crispy fried chicken bites in a sweet and savory sauce. It's also incredibly quick and easy to make at home, and you just need some common pantry ingredients.
Jump to:
Why This Recipe Works
If you're a fan of Chinese takeout, then you'll love this recipe for Easy Homemade Sesame Chicken. This classic dish features crispy fried chicken bites that are coated in a sweet and savory sesame sauce, making it a family favorite.
The best part is that you can easily make it at home with just a few common pantry ingredients. In this recipe, we use a 50/50 mix of cornstarch and flour for the breading to achieve a crispy, golden-brown texture. We also use a two-step breading process to give the chicken an extra crunch.
The sauce is made with a combination of light soy sauce, sesame oil, honey, brown sugar, rice vinegar, and garlic for a deliciously well-rounded sweetness and savoriness.
For another Asian favorite, check out my Teriyaki Chicken Rice Bowls!
Ingredient Notes
The ingredients for this dish are very common if you make other Asian food, and they are generally available in most supermarkets. I've linked to some of my favorite brands as well for a few of the ingredients.
- Chicken - I prefer boneless skinless chicken breasts in this recipe, but boneless skinless thighs will work too.
- Corn Starch and Flour - For the breading, you'll use a 50/50 mix of corn starch and flour. This mix will give you a crispier and more golden brown result than flour alone. You'll also use a little cornstarch in the sauce to thicken it into a silky sauce that clings to the chicken.
- Light Soy Sauce - I use Pearl River Bridge brand if you can find it or order it online, but Kikkoman is good too. If you want a deeper flavor and have it on hand, adding a teaspoon of dark soy sauce is great too.
- Sesame Oil - Sesame oil gives the sauce it's distinct nutty flavor. Kadoya brand is a good choice.
Step-by-Step Instructions
- Add all of the sauce ingredients except the sesame oil and garlic to a bowl and stir to combine, then set aside.
- Add the cornstarch, flour, and salt to a small plate and stir to combine.
- Add the eggs to a bowl and beat lightly.
- Bread the chicken by first dipping it into the egg mixture and then coating it with the dry mixture. Repeat the process with the remaining chicken.
- Heat 1-2 inches of oil in a deep heavy pan or Dutch oven to around 350 degrees F
- Add chicken to the oil in batches flipping occasionally until cooked through and golden brown, around 5-6 minutes. Remove with a wire strainer and let drain on paper towels.
- Heat the sesame oil in a pan over medium heat, then add the garlic and cook for around 30-45 seconds, then stir in the sauce mixture and bring to a low simmer. Cook until slightly thickened, around 2 minutes. Then add chicken to the pan and stir until well coated. Garnish with additional sesame seeds and serve immediately.
Recipe Tips
- To ensure your chicken is crispy and not soggy, avoid overcrowding the pan while frying.
- Be sure to use a thermometer to monitor the oil temperature. If the oil is too hot, the breading will burn, and if it's too cool, the chicken will be greasy.
Storage and Reheating
- Store leftover sesame chicken in an airtight container and refrigerate for up to 4 days.
- Reheat the chicken in a 350°F oven for 10-12 minutes or until warmed through.
Serving Suggestions
This Sesame Chicken recipe pairs well with simple side dishes like steamed rice and stir-fried vegetables. It's also an excellent addition to a larger spread of your favorite Asian dishes like vegetable lo mein, sweet and sour chicken, and my grilled Asian short ribs.
Frequently Asked Questions
Yes, you can use gluten-free flour and cornstarch substitutes to make this recipe gluten-free.
Yes, you can prepare the chicken and sauce ahead of time, but it's best to fry the chicken and coat it with the sauce just before serving to keep it crispy.
Sesame chicken sauce is a sweet and savory sauce, and the primary flavors come from soy sauce for savoriness, rice vinegar for a mild tanginess, honey and brown sugar for sweetness, and sesame oil and sesame seeds for the characteristic nutty flavor.
📖 Recipe
Easy Sesame Chicken
Ingredients
For the chicken
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- ¼ cup corn starch
- ¼ cup flour
- 1 teaspoon kosher salt
- 2 eggs lightly beaten
- vegetable oil for frying
For the Sauce
- ⅓ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 1 tablespoon sesame seeds, plus more for garnish
- 2 teaspoon corn starch
- 1 tablespoon sesame oil
- 1 clove garlic, minced
Instructions
- Add all of the sauce ingredients except the sesame oil and garlic to a bowl and stir to combine then set aside.
- Add the corn starch, flour, and salt to a small plate and stir to combine.
- Add the eggs to a bowl and beat lightly.
- Bread the chicken by first dipping into the egg mixture then coating with the dry mixture. Repeat process with the remaining chicken.
- Heat 1-2 inches of oil in a deep heavy pan or dutch oven to around 350 degrees F
- Add chicken to the oil in batches flipping occasionally until cooked through and golden brown, around 5-6 minutes. Remove with a wire strainer and let drain on paper towels.
- Heat the sesame oil in a pan over medium heat then add the garlic and cook for around 30-45 seconds the stir in the sauce mixture and bring to a low simmer. Cook until slightly thickened, around 2 minutes. Then add chicken to the pan and stir until well coated. Garnish with additional sesame seeds and serve immediately.
Notes
- If you have dark soy sauce on hand, adding a teaspoon or so to the sauce adds a deeper flavor.
- Shaoxing wine adds another layer of flavor to the sauce if you have some on hand.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Pat says
I tried your recipe for teriyaki chicken bowls the other day for some of my friends and we all loved them they were so good. I will be making them again and adding them to my rotation Thank you for the recipe.