I made an Easy Sesame Chicken that turns plain chicken into sticky, dangerously addictive bites you’ll keep scrolling to get the recipe.

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I am obsessed with this Easy Sesame Chicken because the sauce clings to every bite and makes my fork disappear. I love how the sweet hit of honey and a flash of garlic cut right through salty soy notes and how sticky crumbs catch in your teeth.

But what really hooks me is the contrast between a crunchy coating and the tender chicken underneath. I crave the toasted sesame finish and the little pops of green onion, even if I eat it straight from the pan at midnight.

This Honey Sesame Chicken is dumb-simple comfort that always feels like dinner.

Ingredients

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Chicken pieces: juicy protein, the star you’ll want crispy edges on.
Cornstarch (coating): makes it super crunchy, like restaurant chicken.
All-purpose flour (optional): adds extra crunch and sturdier coating, if you want it.
Eggs: help the coating stick, and add a bit of richness.
Kosher salt: brings out the chicken’s flavor, simple but critical.
Black pepper: a little bite, keeps things from tasting flat.
Vegetable or canola oil: neutral frying oil, it’s what gives that golden crust.
Toasted sesame oil: nutty aroma, a little goes a long way.
Garlic (minced): bright, savory punch that you’ll notice first.
Ginger (grated): zippy freshness that cuts the sweetness.
Soy sauce: salty backbone, gives that classic umami flavor.
Rice vinegar: light tang, it balances the sweet.
Honey: sticky sweetness, helps the sauce glaze the chicken.
Light brown sugar: rounds the honey with molasses depth.
Chicken broth or water: thins the sauce so it coats evenly.
Cornstarch slurry: thickens the sauce so it clings to chicken.
Toasted sesame seeds: tiny crunch and pretty speckles on top.
Green onions: fresh, oniony garnish that livens each bite.
Red pepper flakes (optional): adds heat if you like a kick.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1 inch pieces

1 cup cornstarch (for coating)

1/2 cup all purpose flour (optional, for extra crisp)

2 large eggs, lightly beaten

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup vegetable oil or canola oil, for frying

1 tsp toasted sesame oil

2 cloves garlic, minced (about 1 tsp)

1 tbsp fresh ginger, grated or minced

1/3 cup low sodium soy sauce

2 tbsp rice vinegar

1/3 cup honey

2 tbsp light brown sugar, packed

1/2 cup chicken broth or water

2 tbsp cornstarch mixed with 3 tbsp cold water (slurry to thicken sauce)

2 tbsp toasted sesame seeds

2 green onions, thinly sliced for garnish

1/4 tsp red pepper flakes (optional, for a little heat)

How to Make this

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1. Pat 1 1/2 lb boneless skinless chicken thighs or breasts dry and cut into 1 inch pieces, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

2. Set up a coating station: in one bowl beat 2 large eggs, in another bowl mix 1 cup cornstarch and 1/2 cup all purpose flour (optional for extra crisp). Dip each chicken piece in the eggs, then toss in the cornstarch flour mix, pressing so it sticks.

3. Heat 1/2 cup vegetable or canola oil in a large skillet over medium high heat until shimmering but not smoking. Add 1 tsp toasted sesame oil to the pan.

4. Fry the chicken in batches so you dont crowd the pan, about 3 to 4 minutes per side or until golden and cooked through. Transfer to a paper towel lined plate to drain, keep warm in a low oven if needed.

5. In the same skillet wipe out any burnt bits leaving a little oil, add 2 cloves garlic minced and 1 tbsp fresh grated ginger, cook about 30 seconds until fragrant.

6. Add sauce ingredients: 1/3 cup low sodium soy sauce, 2 tbsp rice vinegar, 1/3 cup honey, 2 tbsp light brown sugar packed, and 1/2 cup chicken broth or water. Stir and bring to a simmer.

7. Whisk 2 tbsp cornstarch with 3 tbsp cold water to make a slurry, slowly pour into the simmering sauce while stirring. Cook 1 to 2 minutes until the sauce is glossy and thickened.

8. Stir in 2 tbsp toasted sesame seeds and 1/4 tsp red pepper flakes if using, taste and adjust sweetness or salt if needed.

9. Toss the fried chicken into the sauce until every piece is well coated, warming everything together for about 1 minute so the sauce clings to the chicken.

10. Serve over rice or noodles, garnish with 2 green onions thinly sliced and an extra sprinkle of sesame seeds. Enjoy right away cause it tastes best hot and sticky.

Equipment Needed

1. Large heavy skillet or frying pan (10 to 12 inch)
2. Mixing bowls (one for eggs, one for the cornstarch/flour mix)
3. Tongs or a slotted spatula for turning and removing chicken
4. Measuring cups and spoons
5. Whisk or fork (for eggs and for the cornstarch slurry)
6. Small bowl or cup (to make the slurry)
7. Paper towels and a plate or wire rack to drain the fried chicken
8. Knife and cutting board for chopping chicken, garlic, ginger and slicing green onions

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Yes, you can. Breasts will be leaner and may dry out if overcooked, so watch the frying time and don't crowd the pan. Thighs stay juicier and are more forgiving.

Q: How do I make the chicken extra crispy?

A: Pat the pieces dry first, toss them in the cornstarch (and flour if using), dip in beaten egg, then coat again with cornstarch. Fry in hot oil in small batches so the oil temp stays high, and drain on a rack not paper towels.

Q: Can I bake the chicken instead of frying?

A: Yep. Spray or brush with oil, bake at 425°F until golden and cooked through, flipping once. It'll be less greasy but not quite as crispy as deep frying. You can broil a minute at the end for extra color.

Q: My sauce is too thin, what should I do?

A: Stir the cornstarch slurry again, add a little at a time to the simmering sauce, cook for a minute until it thickens. Don't add it all at once or it can get gloopy.

Q: Can I make this ahead and reheat it?

A: You can make the sauce ahead and reheat gently, and fry chicken ahead too. For best texture, reheat chicken in a hot oven or air fryer to crisp it up before tossing with sauce.

Q: Any substitutions for honey and brown sugar?

A: You can use maple syrup or agave for honey, but taste and adjust because sweetness and flavor change. For brown sugar, regular granulated plus a bit of molasses works fine.

Best Sesame Chicken Recipe Substitutions and Variations

Chicken (1 1/2 lb): swap for firm tofu, pressed and cubed, for a vegetarian version, or use peeled deveined shrimp, cook a few minutes less so it doesn’t get rubbery.
1 cup cornstarch (coating): potato starch or tapioca starch work the same for crisping, or use all purpose flour if you dont have starch.
1/3 cup low sodium soy sauce: substitute tamari for gluten free, or coconut aminos for lower sodium and a sweeter, milder flavor.
1/3 cup honey: use pure maple syrup or agave nectar, they give similar sweetness and will thin the sauce a bit more so simmer a little longer to reduce.

Pro Tips

– For extra-crisp chicken, let coated pieces rest on a wire rack for 10 minutes before frying so the coating sets; also fry in small batches and keep oil at a steady shimmering 350 to 365 F (175 to 185 C) so it browns without burning or getting greasy.

– If you want an even crunchier crust, double-dredge: after the first egg and starch coat, dip quickly back in the egg and re-coat. Or swap half the cornstarch for rice flour for a lighter, crispier texture.

– Rescue a sauce that’s too salty or too sweet by adding a splash more rice vinegar or 1 to 2 tablespoons water/chicken broth and a squeeze of fresh lime or lemon to brighten it; if it’s too thin, dissolve an extra 1/2 teaspoon cornstarch in cold water and whisk in a little at a time until it coats the spoon.

– To keep pieces juicy, use thighs over breasts when possible, and don’t overcrowd the pan. After frying, let chicken drain briefly on a rack, then toss in the hot sauce off the heat so the sauce clings without overcooking the interior.

Best Sesame Chicken Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made an Easy Sesame Chicken that turns plain chicken into sticky, dangerously addictive bites you'll keep scrolling to get the recipe.

Servings

servings

Calories

592

kcal

Equipment: 1. Large heavy skillet or frying pan (10 to 12 inch)
2. Mixing bowls (one for eggs, one for the cornstarch/flour mix)
3. Tongs or a slotted spatula for turning and removing chicken
4. Measuring cups and spoons
5. Whisk or fork (for eggs and for the cornstarch slurry)
6. Small bowl or cup (to make the slurry)
7. Paper towels and a plate or wire rack to drain the fried chicken
8. Knife and cutting board for chopping chicken, garlic, ginger and slicing green onions

Ingredients

1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1 inch pieces
1 cup cornstarch (for coating)
1/2 cup all purpose flour (optional, for extra crisp)
2 large eggs, lightly beaten
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup vegetable oil or canola oil, for frying
1 tsp toasted sesame oil
2 cloves garlic, minced (about 1 tsp)
1 tbsp fresh ginger, grated or minced
1/3 cup low sodium soy sauce
2 tbsp rice vinegar
1/3 cup honey
2 tbsp light brown sugar, packed
1/2 cup chicken broth or water
2 tbsp cornstarch mixed with 3 tbsp cold water (slurry to thicken sauce)
2 tbsp toasted sesame seeds
2 green onions, thinly sliced for garnish
1/4 tsp red pepper flakes (optional, for a little heat)

Directions

Pat 1 1/2 lb boneless skinless chicken thighs or breasts dry and cut into 1 inch pieces, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Set up a coating station: in one bowl beat 2 large eggs, in another bowl mix 1 cup cornstarch and 1/2 cup all purpose flour (optional for extra crisp). Dip each chicken piece in the eggs, then toss in the cornstarch flour mix, pressing so it sticks.
Heat 1/2 cup vegetable or canola oil in a large skillet over medium high heat until shimmering but not smoking. Add 1 tsp toasted sesame oil to the pan.
Fry the chicken in batches so you dont crowd the pan, about 3 to 4 minutes per side or until golden and cooked through. Transfer to a paper towel lined plate to drain, keep warm in a low oven if needed.
In the same skillet wipe out any burnt bits leaving a little oil, add 2 cloves garlic minced and 1 tbsp fresh grated ginger, cook about 30 seconds until fragrant.
Add sauce ingredients: 1/3 cup low sodium soy sauce, 2 tbsp rice vinegar, 1/3 cup honey, 2 tbsp light brown sugar packed, and 1/2 cup chicken broth or water. Stir and bring to a simmer.
Whisk 2 tbsp cornstarch with 3 tbsp cold water to make a slurry, slowly pour into the simmering sauce while stirring. Cook 1 to 2 minutes until the sauce is glossy and thickened.
Stir in 2 tbsp toasted sesame seeds and 1/4 tsp red pepper flakes if using, taste and adjust sweetness or salt if needed.
Toss the fried chicken into the sauce until every piece is well coated, warming everything together for about 1 minute so the sauce clings to the chicken.
Serve over rice or noodles, garnish with 2 green onions thinly sliced and an extra sprinkle of sesame seeds. Enjoy right away cause it tastes best hot and sticky.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.