Crispy on the outside, saucy and sticky in just the right way, this sesame chicken brings together bite-sized chicken breast, soy sauce, garlic, honey, and a little flirt of ginger. It smells like your favorite takeout place, only you’re wearing fuzzy socks and not pants.
This is glossy, crunchy comfort with a sesame sparkle and that sweet tangy punch we all low-key crave on a Tuesday (or, let’s be honest, every day with a “y”). Makes fried chicken feel a little dressed up—like it’s got weekend plans and a passport.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Sesame Chicken
This isn’t a fancy-pants dish, but wow, does it pull its weight. I mean, what’s not to love about crispy golden chicken caught in a sticky, savory-sweet situation?
- Crispy outside, juicy inside: Thanks to double-coating and hot oil, every bite crunches before it melts.
- Sauce that clings (respectfully): The glossy glaze hugs every morsel without drowning it.
- No deep fryer needed: A skillet and some hot oil do the trick beautifully.
- Customizable sweetness level: Honey and brown sugar give options, but you’re totally in control.
- Easy pantry sauce magic: Most of the sauce ingredients live in your cabinets already. Sneaky convenient.
- Plays well with others: Pair it with veggies, noodles, or rice—whatever’s hanging out in your fridge.
Ingredient Notes
Let’s talk ingredients—specifically the ones that make this sesame chicken such a vibe. A few pantry pals, a couple of fridge friends, and some fast-fry action.
- Chicken breasts: Go for boneless, skinless, cut into bite-sized pieces. Thighs work too; they stay super juicy.
- Eggs: This gives the coating something to cling to. Think edible glue, but… appetizing.
- Cornstarch and flour: This magical duo makes that crispy crust. Cornstarch adds that light, crunchy texture.
- Soy sauce: Adds salty, umami depth. I like low-sodium so the sweetness doesn’t get bullied.
- Honey and brown sugar: Together, they bring sticky, deep sweetness. You can dial them down if you like things less sweet.
- Rice vinegar: Just enough acid to balance the sugar—zippy but not harsh.
- Hoisin sauce: It’s like sweet barbecue sauce’s more complex cousin. Don’t skip this.
- Garlic and ginger: Fresh is best here. They bring warmth and a little bite.
- Sesame oil: Toasty, fragrant, and wildly underrated. Just a couple teaspoons brings the whole thing to life.
- Sesame seeds and green onions: The garnish game matters. These add crunch and brightness at the end.
How To Make This Sesame Chicken
Alright, roll up those sleeves and get yourself a clean kitchen towel—you’re about to fry, glaze, and toss your way to something great. It’s a few steps, but none of ‘em are hard.
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Make your egg wash and flour dredge: In one bowl, whisk the eggs with salt, pepper, and garlic powder. In another, mix the cornstarch and flour. Dipping station ready? Good.
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Coat the chicken: Dip each little chicken piece in the egg, then coat in the flour mix. Press it a bit to make sure it really sticks. Craggy edges mean more crunch.
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Heat up your oil and fry: You want about 2 inches of vegetable oil in a skillet, heated to 350ºF. Fry the chicken in batches so it stays golden—not soggy. About 4 to 5 minutes each batch should do it. Drain on a paper towel line-up.
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Make the glorious sauce: In a saucepan, mix together soy sauce, honey, brown sugar, rice vinegar, sesame oil, hoisin, garlic, and ginger. Whisk and heat until it just starts to simmer.
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Thicken the magic: Stir in your cornstarch slurry (just cornstarch and water whisked together). Let it bubble gently and thicken—it should glaze a spoon when it’s ready.
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Toss chicken in sauce: Add your fried beauties into a big bowl. Pour the warm sauce over and toss until each piece is shiny and coated.
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Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve while it’s still got that crisp edge. Over rice? Yup. With stir-fried broccoli? Even better.
Storage Options
Leftovers? You’ll have more control than I do, apparently. But if you do end up with some, here’s how to keep ’em happy.
In the fridge, crispy sesame chicken keeps well for up to 4 days. Store it in an airtight container, and try not to pile other things on top. No one likes a squished chicken.
For the freezer, let the chicken cool completely first. Then flash-freeze the pieces on a baking tray before transferring them to a freezer bag. That way, they don’t stick together and turn into one big chunk o’ chicken. Freeze for up to 2 months.
Reheating? Use the oven or a skillet to keep that crunch alive. Microwaving works too, but it softens the coating. Pop it in a 375ºF oven for 8–10 minutes or until hot through. Or warm it in a pan with just a touch of oil.
Variations and Substitutions
There’s always room for tweaks based on what’s in your fridge or what your taste buds are feeling today. Here’s how you can switch things up:
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Chicken thighs instead of breasts: They’re juicier, slightly more forgiving, and perfect if you want a richer bite. Just trim the fat first.
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Swap honey for maple syrup: Still sweet and sticky, but with that extra woodsy oomph. Ideal for fall-vibe dinners.
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Make it spicy: Add a spoonful of chili garlic sauce or a squirt of sriracha to the glaze. Boom—sweet heat.
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Gluten-free version: Use gluten-free flour and tamari instead of soy sauce. Double-check your hoisin, but most major brands have a GF version.
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Vegetarian twist: Try it with cauliflower florets or pressed tofu instead. Fry the same way, saucy results guaranteed.
What to Serve with Sesame Chicken
Once you’ve got your chicken crisped and glazed, it’s time to bring in the supporting cast. And trust me, this chicken makes everyone else look good.
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Steamed jasmine rice is the no-brainer bestie here. It soaks up that extra sauce like a sponge, turning what could’ve been “just rice” into something you’ll actually fight over. Pro tip: add a pinch of salt and a splash of sesame oil to your rice water.
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Stir-fried green veggies (looking at you, broccoli and bok choy) give a fresh, slightly bitter foil to the sweetness of the chicken. Toss them in garlic and a little soy sauce for a quick, snappy side.
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Noodle bowls! A pile of lo mein or rice noodles with a quick sesame-soy sauce makes a speedy dinner feel restaurant-ish. Bonus: it’s fun to twirl.
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A cool, crunchy cucumber salad can balance all that glaze. Think rice vinegar, a pinch of sugar, sesame seeds, and thin cucumber ribbons. Refreshing and fast.
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And if you’re digging out your fryer anyway, consider making a side of bacon basil cornbread muffins. Sounds odd? Try one bite with the sticky chicken and thank me later.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I bake the chicken instead of frying it?
Yes, you can! It won’t be quite as crispy, but it’ll still taste amazing. Preheat your oven to 425ºF, lay the coated chicken pieces on a greased baking rack set over a sheet pan, and bake for about 20–25 minutes, flipping halfway through. Spritzing the tops with oil spray helps boost crispness. Just be sure not to overcrowd or they’ll steam instead of brown.
What’s the best oil for frying?
Vegetable oil works great here because it has a high smoke point and neutral flavor. Canola is fine too. Avoid olive oil—it smokes too easily and has too much flavor for this kind of frying. If you’re fancy and have peanut oil, that’ll give the crispiest finish of all.
How do I keep the coating from falling off?
Great question! Make sure the chicken is dry before you start dipping (no slippery moisture). Also, press the flour mixture onto the chicken really well—it shouldn’t look patchy. Lastly, let it sit for a few minutes after coating before frying. That helps the coating cling better during its hot oil spa treatment.
Can I make the sauce ahead of time?
Totally. Make it a day or two ahead and store it in the fridge in a jar or container with a lid. When you’re ready, warm it on the stove over low heat, stirring occasionally. If it gets too thick in the fridge, a splash of water or broth will help loosen it back up.
Crispy Sesame Chicken
Ingredients
For the Chicken
- 1.5 pounds (680 g) boneless skinless chicken breasts cut into bite-sized pieces
- 2 eggs beaten
- 1 tsp salt divided
- 1/2 tsp (0.5 tsp) black pepper
- 1 tsp garlic powder
- 1/2 cup (60 g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 2 cups (480 ml) vegetable oil for frying (approximate)
For the Sauce
- 1/3 cup (80 ml) soy sauce low-sodium preferred
- 1/3 cup (115 g) honey
- 2 tbsp (25 g) brown sugar
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 g) hoisin sauce
- 2 cloves (2) garlic minced
- 1 tbsp (10 g) fresh ginger grated
- 2 tsp (10 ml) toasted sesame oil
- 1 tbsp (8 g) cornstarch for slurry
- 1 tbsp (15 ml) water for slurry
For Garnish
- 1 tbsp (8 g) toasted sesame seeds
- 2 green onions thinly sliced
Equipment
- Large Skillet or Dutch Oven
- Mixing bowls
- Tongs
- Paper towels
- Measuring cups and spoons
Instructions
- Prepare the dredging station: In one bowl, whisk eggs with 1/2 tsp salt, pepper, and garlic powder. In a second bowl, combine cornstarch, flour, and remaining 1/2 tsp salt.
- Dip each chicken piece first into the egg wash, then dredge thoroughly in the cornstarch-flour mix, pressing to adhere. Set aside on a plate until all pieces are coated.
- Heat vegetable oil in a large skillet (about 2 inches deep) over medium-high heat until it reaches 350ºF (175ºC). Fry chicken in batches, turning as needed, until deep golden and cooked through, about 4–5 minutes per batch. Remove and drain on paper towels.
- Make the sauce: In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, hoisin, garlic, ginger, and sesame oil. Whisk well and heat over medium until simmering.
- In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water to form a slurry. Stir into the sauce, simmer for 1–2 minutes until thick and glossy. Remove from heat.
- Transfer fried chicken to a large bowl. Pour warm sauce over the chicken and toss to coat every piece evenly.
- Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice and veggies if you like.
