Sesame chicken was always my go to order until I learned how simple it actually is to make at home. 🥢
Crispy fried chicken pieces coated in a sticky, sweet and savory sauce, finished with a sprinkle of toasted sesame seeds. It hits every craving at once.
This version comes together faster than delivery most nights, and honestly tastes even better.
Once you make this at home, ordering it out is going to feel unnecessary.
Why This Recipe Works
Coating the chicken in cornstarch before frying gives you that crispy shell that holds up under the sticky sauce.
The sauce itself balances sweet, savory, and a little tangy, so every bite feels layered instead of one note.
And tossing the fried chicken in the sauce right before serving keeps the coating crispy instead of letting it go soft.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breast or thighs | 1.5 lbs, cut into bite size pieces |
| Cornstarch | 1/2 cup |
| Eggs | 2, beaten |
| Vegetable oil | For frying |
| Soy sauce | 1/3 cup |
| Brown sugar | 1/4 cup |
| Rice vinegar | 1 tbsp |
| Garlic, minced | 2 cloves |
| Fresh ginger, minced | 1 tsp |
| Sesame oil | 1 tsp |
| Cornstarch (for sauce) | 1 tbsp, mixed with water |
| Sesame seeds | For garnish |
| Green onions, sliced | For garnish |
Simple ingredients that build into a really satisfying dish.
Tools You’ll Need
- Deep skillet or wok
- Mixing bowls
- Small saucepan for sauce
- Slotted spoon
- Wire rack
Pro Tips
Things that make a real difference the first time you make this.
- Pat the chicken dry before coating. Wet chicken makes the cornstarch clump instead of coating smoothly.
- Fry in batches. Overcrowding the pan drops the oil temperature and leads to soggy chicken.
- Toast your sesame seeds before garnishing. A minute in a dry pan brings out way more flavor.
- Toss the chicken in sauce right before serving. This keeps the coating crispy instead of letting it soften too early.
- Taste your sauce before adding all the sugar. Adjust the sweetness to your preference as you go.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Chicken breast | Chicken thighs | Juicier, slightly richer flavor |
| Deep frying | Air fryer at 400°F | 12-14 minutes, shaking halfway |
| Brown sugar | Honey | Slightly different flavor, still sweet |
| Soy sauce | Coconut aminos | Good gluten free option |
| Vegetable oil | Avocado oil | Higher smoke point |
Want it spicier? Add a spoonful of chili garlic sauce to the sauce mixture.
Make Ahead Tips
You can cut and coat the chicken ahead of time and keep it in the fridge for a few hours before frying.
The sauce can be made a day ahead and stored in the fridge, then reheated gently before tossing with the chicken.
This dish is best served fresh, but leftover chicken can always be crisped back up before adding fresh sauce.
How to Make Sesame Chicken
- Coat the chicken pieces in beaten egg, then toss in cornstarch until evenly coated.
- Heat about an inch of oil in a deep skillet over medium high heat.
- Fry the chicken in batches for 4-5 minutes, until golden and cooked through.
- Drain on a wire rack while you make the sauce.
- In a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic, and ginger.
- Bring to a simmer over medium heat, stirring occasionally.
- Stir in the cornstarch slurry and cook for 1-2 minutes, until the sauce thickens.
- Remove from heat and stir in the sesame oil.
- Toss the fried chicken in the sauce right before serving.
- Garnish with toasted sesame seeds and sliced green onions.
Serve immediately while the chicken is still crispy.
Extra Details
A serving of sesame chicken with sauce comes in around 420 calories, depending on portion size and how much sauce you use.
This pairs really well with steamed white rice or a side of stir fried vegetables.
To save time, make the sauce while the chicken is frying so everything finishes around the same time.
Leftovers and Storage
Store chicken and sauce separately in airtight containers in the fridge for up to 3 days.
Reheat the chicken in an oven or air fryer to bring back some crispiness, then add fresh or reheated sauce right before serving.
Skip storing them together, since the chicken will soften significantly in the fridge.
FAQ
Is sesame chicken the same as orange chicken? Not quite. Sesame chicken has a soy based sauce with sesame flavor, while orange chicken has a citrus based sauce with a brighter, tangier taste.
Can I bake the chicken instead of frying it? Yes, bake at 425°F for about 20 minutes, flipping halfway through, though it won’t be quite as crispy.
Why is my sauce too thin? It likely needs a bit more cornstarch slurry, just add a little at a time until it thickens properly.
Can I make this ahead for meal prep? Yes, just store the chicken and sauce separately and combine right before eating for the best texture.
What’s the best rice to serve with this? Steamed jasmine or white rice works great to soak up the extra sauce.
Wrapping Up
Sesame chicken is one of those dishes that feels like a treat but is genuinely simple to make at home.
Between the crispy chicken and that sticky, savory sauce, it’s easy to see why it’s such a popular order, and now you can make it whenever the craving hits.
Try this one out and let me know in the comments how it turned out. I always love hearing if you added your own twist.
