The Best Sesame Chicken Recipe

This sesame chicken hits all the right notes – crispy pieces of chicken in a sauce that’s sweet but not cloying, with plenty of toasted sesame flavor. After testing countless versions, I found that the key is getting the coating super crisp (a mix of cornstarch and flour does the trick) and nailing the sauce consistency.

The sauce thickens just enough to cling to each piece without turning gummy. It’s the kind of satisfying dinner that makes ordering takeout seem pointless, especially since you can have it ready in about 30 minutes. I make this on busy weeknights when I want something that feels like a treat but doesn’t need constant attention. Serve it over rice to soak up every drop of sauce.

What you need for Sesame Chicken Recipe

How to make the best Sesame Chicken

1. Start by cutting chicken thighs into evenly-sized 1-inch pieces. Try to keep them uniform so they’ll cook at the same rate. If you spot any tough bits of fat or gristle, go ahead and trim those off.

2. Set up your dredging station: In one bowl, whisk together 3 eggs until well blended. In another bowl, add 1 cup cornstarch. Line a large plate with paper towels and keep it nearby.

3. Working in batches, dip chicken pieces in egg, then roll in cornstarch until completely coated. I like to use one hand for wet ingredients and one for dry to avoid creating gunky fingers. Place the coated pieces on a plate while you finish the rest.

4. While you’re coating the chicken, make your sauce. In a bowl, whisk together soy sauce, rice vinegar, honey, and brown sugar until the sugar starts dissolving. Add your minced garlic and ginger, sesame oil, and water. In a small separate bowl, mix 2 tablespoons cornstarch with just enough cold water to make a slurry (about 2-3 tablespoons). Stir this into your sauce mixture until well combined.

5. Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. You want it hot but not smoking – test by dropping a tiny bit of cornstarch in; it should sizzle immediately but not burn.

6. Fry the chicken in batches – don’t crowd the pan or the temperature will drop and your chicken won’t get crispy. Each batch should take about 4-5 minutes, turning pieces halfway through. You’re looking for a golden brown color and a crispy coating. Remove to your paper-towel lined plate.

7. Once all chicken is fried, pour out all but about 1 tablespoon of oil from the pan. Return pan to medium heat and pour in your sauce mixture. It will start bubbling pretty quickly – stir constantly as it thickens. This takes about 2-3 minutes, and you’ll know it’s ready when it coats the back of your spoon and has a glossy sheen.

8. Add your fried chicken pieces back to the pan and gently toss to coat every piece with sauce. Keep tossing for about 1 minute to heat everything through and let the sauce really stick to the chicken.

9. Sprinkle with toasted sesame seeds while everything’s still hot and sticky – they’ll adhere better this way. Finish with a scatter of sliced green onions.

The chicken should be crispy-sticky on the outside, tender inside, and the sauce should be thick enough to cling to each piece but not so thick it becomes gloppy. Serve right away while the coating is still crisp!

The Best Sesame Chicken Recipe

The Best Sesame Chicken Recipe

This sesame chicken recipe features crispy, tender chicken coated in a sweet and savory sesame sauce, garnished with toasted sesame seeds. It's a quick and easy homemade take on the classic dish, perfect for weeknight dinners!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings 4 people

Ingredients

  

• 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
• 3 eggs
• 1 cup cornstarch
• ½ cup vegetable oil for frying
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• ¼ cup honey
• ½ cup brown sugar
• 2 cloves garlic minced
• 1 tablespoon ginger minced
• 1 tablespoon sesame oil
• ¼ cup water
• 2 tablespoons cornstarch for sauce
• 3 tablespoons toasted sesame seeds
• 2 green onions sliced (for garnish)

Instructions

 

• Start by cutting chicken thighs into evenly-sized 1-inch pieces. Try to keep them uniform so they’ll cook at the same rate. If you spot any tough bits of fat or gristle, go ahead and trim those off.
• Set up your dredging station: In one bowl, whisk together 3 eggs until well blended. In another bowl, add 1 cup cornstarch. Line a large plate with paper towels and keep it nearby.
• Working in batches, dip chicken pieces in egg, then roll in cornstarch until completely coated. I like to use one hand for wet ingredients and one for dry to avoid creating gunky fingers. Place the coated pieces on a plate while you finish the rest.
• While you’re coating the chicken, make your sauce. In a bowl, whisk together soy sauce, rice vinegar, honey, and brown sugar until the sugar starts dissolving. Add your minced garlic and ginger, sesame oil, and water. In a small separate bowl, mix 2 tablespoons cornstarch with just enough cold water to make a slurry (about 2-3 tablespoons). Stir this into your sauce mixture until well combined.
• Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. You want it hot but not smoking – test by dropping a tiny bit of cornstarch in; it should sizzle immediately but not burn.
• Fry the chicken in batches – don’t crowd the pan or the temperature will drop and your chicken won’t get crispy. Each batch should take about 4-5 minutes, turning pieces halfway through. You’re looking for a golden brown color and a crispy coating. Remove to your paper-towel lined plate.
• Once all chicken is fried, pour out all but about 1 tablespoon of oil from the pan. Return pan to medium heat and pour in your sauce mixture. It will start bubbling pretty quickly – stir constantly as it thickens. This takes about 2-3 minutes, and you’ll know it’s ready when it coats the back of your spoon and has a glossy sheen.
• Add your fried chicken pieces back to the pan and gently toss to coat every piece with sauce. Keep tossing for about 1 minute to heat everything through and let the sauce really stick to the chicken.
• Sprinkle with toasted sesame seeds while everything’s still hot and sticky – they’ll adhere better this way. Finish with a scatter of sliced green onions.