Best Sesame Chicken Recipe

I just made this Honey Sesame Chicken and the sauce turned out absurdly glossy and sticky so every bite looks like it belongs on my dinner table, you’ll want to keep scrolling.

I am obsessed with this Easy Sesame Chicken because it actually tastes like the takeout I crave but better. The chicken bites get this glossy, sticky Honey Sesame Chicken sauce that hits sweet and salty and makes me forget about leftovers.

I love that it shows up in thirty minutes when life is chaotic and I want real flavor, not fuss. But the best part is the contrast when sesame seeds crunch against tender meat.

I eat it with rice, fingers slightly saucy, smiling like I shouldn’t admit how much I want seconds. No shame.

I always go back. Period.

Ingredients

• Basically chicken bites, protein that stays juicy.
• Eggs help the coating stick.
• Cornstarch gives crispy, light crunch.
• Plus a bit for silky sauce.
• Flour adds weight to crust.
• Salt brings out everything, it’s essential.
• Pepper adds mild heat.
• Vegetable oil for frying.
• Honey gives sticky sweetness.
• Soy sauce adds savory backbone.
• Brown sugar deepens sweetness.
• Rice vinegar cuts rich flavors.
• Sesame oil gives nutty punch.
• Garlic gives aromatic punch.
• Ginger adds fresh zing.
• Water thins sauce to glossy.
• Plus toasted sesame seeds for crunch.
• Green onions add fresh crunch.
• Optional heat, tiny kick.

Ingredient Quantities

• 1.5 pounds boneless, skinless chicken breasts, cut into 1 inch bite sized pieces
• 2 large eggs, lightly beaten
• 1 cup cornstarch, plus 1 tablespoon more for sauce slurry
• 1/4 cup all purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups neutral oil for frying, like vegetable or canola
• 1/2 cup honey
• 1/4 cup low sodium soy sauce
• 2 tablespoons brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
• 1/2 cup water
• 1 tablespoon sesame seeds, toasted
• 2 green onions, thinly sliced
• Pinch of red pepper flakes or 1/4 teaspoon chili paste, optional for heat

How to Make this

1. Pat the chicken dry and cut into 1 inch bite sized pieces, then season with the kosher salt and black pepper.

2. Set up a dredging station: whisk the 2 large eggs in one bowl, and in another bowl combine 1 cup cornstarch, 1/4 cup all purpose flour and a pinch more salt and pepper. You’ll want the coating to be pretty thick so the sauce sticks.

3. Dip each piece of chicken into the beaten eggs, let excess drip off, then toss in the cornstarch/flour mix until well coated. Press the mix on so it sticks, but don’t make clumps.

4. Heat about 2 cups neutral oil in a heavy skillet or medium Dutch oven over medium high heat until it reaches roughly 350 to 375 F or until a small bit of batter sizzles and browns quickly. Don’t overcrowd the pan, fry in batches so oil temp stays steady.

5. Fry each batch 3 to 4 minutes, turning occasionally, until golden and cooked through. Transfer to a wire rack or paper towel lined plate to drain. If pieces are uneven, cut one open to check for doneness.

6. While the last batch fries, make the sauce in a separate saucepan: combine 1/2 cup honey, 1/4 cup low sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, minced garlic, grated ginger, 1/2 cup water and the optional pinch of red pepper flakes or 1/4 teaspoon chili paste. Stir and bring to a gentle simmer.

7. Mix 1 tablespoon cornstarch with about 1 to 2 tablespoons cold water to make a smooth slurry, then slowly whisk it into the simmering sauce. Let it bubble for 1 minute until thick and glossy. Taste and adjust sweetness or salt if needed.

8. Toss the fried chicken into the hot sauce and stir quickly so every piece gets coated. Work fast so the coating stays crisp but also gets nicely sticky.

9. Plate the sesame chicken over rice or noodles, sprinkle with 1 tablespoon toasted sesame seeds and the thinly sliced green onions. Serve immediately while it’s hot and sticky.

10. Leftovers: cool completely before storing in an airtight container for up to 3 days. Reheat gently in a skillet, add a splash of water if sauce has thickened too much.

Equipment Needed

1. Heavy skillet or medium Dutch oven for frying
2. Instant-read thermometer (or candy thermometer) to check oil temp
3. Two medium bowls for egg and cornstarch/flour dredging mixes
4. Tongs or slotted spoon for turning and removing chicken
5. Wire rack set over a baking sheet or paper towels for draining
6. Small saucepan for the sauce
7. Whisk and a small bowl for the cornstarch slurry
8. Cutting board and a sharp chef knife for cutting the chicken

FAQ

Best Sesame Chicken Recipe Substitutions and Variations

• Chicken: firm tofu (press and fry for texture), tempeh, or peeled shrimp — they all soak up the sauce well and give a similar bite.
• Cornstarch: potato starch, arrowroot powder, or extra all purpose flour for dredging if you don’t have cornstarch.
• Low sodium soy sauce: regular soy sauce, tamari for gluten free, or coconut aminos for a milder, slightly sweeter taste.
• Honey: maple syrup, agave nectar, or a simple syrup made from brown sugar and water (1:1) for similar sweetness and stickiness.

Pro Tips

1) Dry the chicken really well before coating it. If the pieces are damp the cornstarch wont stick right and you’ll end up with soggy spots. Pat, wait a minute, then pat again if you gotta.

2) Keep the oil temp steady around 350 to 375 F. Frying too cool makes greasy chicken, too hot burns the crust before the inside cooks. Use a thermometer and fry in small batches so the oil doesn’t drop too much.

3) Press the coating onto each piece but don’t make clumps. A thin, even crust crisps better and holds the sauce without falling off. If a piece looks uneven, split it and fix it before it goes in the oil.

4) Toss chicken into the sauce off the heat and do it fast. Letting the pan keep simmering makes the sauce strip the crust away. Work quickly so you get sticky glaze but still some crunch.