Name: Sesame Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon soy sauce; 1 large egg white; 1/2 cup cornstarch; 2 tablespoons cornstarch, extra if needed; 2 tablespoons all-purpose flour; 1/3 cup low-sodium soy sauce; 1/4 cup water or low-sodium chicken broth; 1/4 cup honey; 2 tablespoons unseasoned rice vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon ketchup; 1 tablespoon ketchup, extra to taste; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon sriracha or chili-garlic sauce; 1 teaspoon sriracha or chili-garlic sauce, extra to taste; 1 tablespoon cornstarch; neutral oil for frying (canola, vegetable, or peanut oil); 2 tablespoons sesame seeds, lightly toasted; 1 tablespoon sesame seeds, extra for garnish; 3 whole green onions, thinly sliced; 1 whole green onion, extra for garnish, thinly sliced; cooked white rice, brown rice, or cauliflower rice, for serving; steamed broccoli or snap peas, for serving

Sesame Chicken Recipe hits that perfect spot between crispy, sticky, sweet, and just a little bit spicy, like your favorite takeout but fresher. It works for busy weeknights, date nights at home, or meal prep, and you can get it on the table in about 30–35 minutes. I tested versions of this so many times that my neighbors now judge time by whether my kitchen smells like toasted sesame oil or not.

Why Sesame Chicken Recipe Is Worth It

This sesame chicken recipe gives you shatteringly crisp bites that stay crunchy under a glossy, garlicky sesame sauce. The flavor hits all the notes: sweet, salty, tangy, and nutty, with just enough heat to keep things interesting.

You control the ingredients, so the sauce never tastes gloopy or cloying like some takeout versions. The recipe also uses simple pantry staples, so you skip any specialty-store scavenger hunt.

“This Sesame Chicken Recipe tastes better than my usual takeout spot and still crunches after reheating—instant favorite. ★★★★★”

Ingredients You Need

Chicken

1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Thighs stay juicy and forgiving, but you can swap chicken breast if you prefer leaner meat.
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon soy sauce (or tamari for gluten-free)
1 large egg white
½ cup cornstarch (plus 2 tablespoons extra if you want extra-crispy coating)
2–3 tablespoons all-purpose flour (optional, adds a slightly thicker crust)

Sauce

This sesame chicken sauce tastes sweet, tangy, and savory with a deep sesame note.

⅓ cup low-sodium soy sauce
¼ cup water or low-sodium chicken broth
¼ cup honey (or brown sugar for a deeper caramel flavor)
2 tablespoons rice vinegar (unseasoned)
1 tablespoon toasted sesame oil
1–2 tablespoons ketchup (adds color and a subtle tang; I like Heinz or a similar classic brand)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger in a pinch)
1–2 teaspoons sriracha or chili-garlic sauce, to taste
1 tablespoon cornstarch (to thicken the sauce)

For Cooking and Finishing

Neutral oil for frying or shallow-frying (canola, vegetable, or peanut oil)
2–3 tablespoons sesame seeds, lightly toasted
3–4 green onions, thinly sliced
Cooked white rice, brown rice, or cauliflower rice, for serving
Steamed broccoli or snap peas, optional but highly recommended

Pantry Shortcuts & Notes

Use jarred minced garlic and ginger if you want to save chopping time.
Use pre-cooked microwave rice to shave 15–20 minutes off dinner.
Use bottled stir-fry sauce and boost it with sesame oil and honey if you need a super fast version, though the homemade sauce tastes brighter.

Equipment List

Large mixing bowl
Medium bowl or measuring cup for sauce
Whisk or fork
Large skillet, sauté pan, or wok
Tongs or a slotted spoon
Paper towels and a wire rack or plate for draining chicken
Instant-read thermometer (helps you nail the oil temperature)

Quick Tips & substitutions

Cut the chicken into even 1-inch pieces so they cook at the same speed.
Pat the chicken dry before marinating so the coating sticks better.
Use chicken breast instead of thighs if you like; just watch the cook time so it stays juicy.
Swap honey with brown sugar or maple syrup if that fits what you have.
Use tamari or coconut aminos for a gluten-free option and adjust salt since coconut aminos taste sweeter.
Air-fry the coated chicken at 390°F for 10–14 minutes, shaking halfway, if you want to skip deep frying.
Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes to boost their nutty flavor.
Thin the sauce with a splash of water if it thickens more than you like.
Add more chili sauce if you want spicy sesame chicken; skip it entirely for a kid-friendly version.
Double the sauce ingredients if you like extra sauce over rice and veggies.

How to Make Sesame Chicken Recipe

Step 1: Marinate the Chicken

Add the chicken pieces to a large bowl. Season with salt, pepper, and soy sauce, then stir to coat.
Whisk the egg white until frothy, pour it over the chicken, and mix again.
Let the chicken sit while you prep the sauce and coating so the flavors sink in.

Step 2: Mix the Sauce

In a medium bowl or large measuring cup, add soy sauce, water or broth, honey, rice vinegar, toasted sesame oil, ketchup, garlic, ginger, and sriracha.
Whisk until the honey dissolves and the mixture looks smooth.
Sprinkle in the cornstarch and whisk again until no lumps remain, then set the sauce near the stove.

Step 3: Coat the Chicken

Sprinkle cornstarch and flour (if using) over the marinated chicken.
Toss with your hands or tongs until every piece looks evenly coated and slightly sticky.
If the coating looks wet, add another tablespoon or two of cornstarch and toss again until the chicken looks powdery and well covered.

Step 4: Heat the Oil

Pour ½–¾ inch of neutral oil into a large skillet or wok.
Heat over medium-high until the oil reaches about 350°F; a small pinch of coating should sizzle on contact.
Keep the heat at a level where the chicken sizzles steadily but the coating does not darken too quickly.

Step 5: Fry the Chicken

Add chicken pieces in a single layer without crowding the pan.
Cook 3–4 minutes per side, turning once, until the coating turns deep golden and the chicken cooks through.
Transfer cooked chicken to a wire rack or paper towel–lined plate, then repeat with the remaining pieces.

Step 6: Double-Fry for Extra Crunch (Optional but Awesome)

Let the chicken rest for a couple of minutes while you increase the heat slightly.
Return the chicken to the hot oil in batches and fry 1–2 minutes more until extra crisp.
Drain again and keep the chicken close by for saucing.

Step 7: Cook the Sauce

Pour off the frying oil, then wipe the pan carefully, leaving just a light sheen.
Pour the prepared sesame sauce into the pan and bring it to a gentle simmer over medium heat.
Whisk or stir often until the sauce thickens and turns glossy, about 2–3 minutes.

Step 8: Toss the Chicken in Sauce

Add the crispy chicken pieces to the pan with the sauce.
Toss quickly and thoroughly until every piece gets coated in the sticky sesame glaze.
Sprinkle sesame seeds and most of the green onions over the top and toss again, saving a few for garnish.

Step 9: Serve

Spoon sesame chicken over hot rice or your favorite base.
Top with extra sesame seeds and the remaining green onions.
Add steamed broccoli or snap peas on the side or right in the bowl, then dig in while everything stays hot and crisp.

Recipe Variations

Gluten-free: Use tamari or certified gluten-free soy sauce and swap flour with extra cornstarch or a gluten-free all-purpose blend.
Lighter / low-oil: Air-fry or oven-bake the coated chicken at 400°F on a greased rack for 15–20 minutes, flipping once.
Low carb: Use a low-carb sweetener like allulose or monk fruit instead of honey and serve over cauliflower rice.
Extra veggie: Toss in steamed broccoli, bell peppers, or snap peas when you add the chicken to the sauce.
Spicy sesame chicken: Add extra sriracha or a pinch of red pepper flakes to the sauce.
Vegan: Use crispy tofu cubes or cauliflower florets instead of chicken and pan-fry or air-fry them before saucing.

Ways to Serve Sesame Chicken Recipe

Over steamed jasmine rice with a side of broccoli.
With brown rice and roasted vegetables for a heartier bowl.
Over cauliflower rice for a lighter, lower-carb plate.
In lettuce cups with shredded carrots and cucumber for a fresh, crunchy wrap.
On top of stir-fried noodles with extra sesame seeds and green onions.
In a bento-style lunch box with rice, edamame, and orange slices.

Storage Success

Store leftover sesame chicken in an airtight container in the fridge for up to 3–4 days. Keep the rice in a separate container so it does not soak up all the sauce. Reheat the chicken in a skillet over medium heat with a splash of water to loosen the sauce, or use an air fryer for a few minutes to bring back some crunch. Freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.