Why You’ll Love This Crispy Sesame Chicken
If you’re craving a takeout-style dinner that’s crispy, sweet, savory, and ready in under 30 minutes, this crispy sesame chicken recipe will hit every note. Known for its golden-brown, crunchy coating and sticky sesame sauce, it’s a go-to comfort food that’s easier to make at home than you might think. Forget soggy delivery and mystery ingredients—homemade versions always win in flavor, texture, and freshness.
This sesame chicken recipe is made with boneless chicken breast chunks coated in a simple mix of cornstarch, flour, and spices, then quickly fried until ultra-crispy. The signature sauce blends soy sauce, honey, rice vinegar, and brown sugar with a touch of garlic and sesame oil, creating that glossy, craveable finish. It’s the perfect weeknight dish that feels indulgent without the fuss.
Unlike other takeout dishes like General Tso’s chicken or orange chicken, sesame chicken leans sweeter and nuttier thanks to the toasted sesame seeds and honey-based sauce. Learn more about how it compares to other Chinese-American cuisine options here. If you’re in love with Asian-inspired flavors, this dish pairs well with other homemade favorites like dumplings, lo mein, or even in a full bento box spread for lunch.
So whether you’re looking to impress guests, please picky eaters, or just make something that tastes better than takeout, this recipe brings it all. Keep reading to unlock the exact ingredients, techniques, and flavor tips that make this sesame chicken unbeatable.
What Is Sesame Chicken?
Sesame chicken is a classic dish rooted in Chinese-American cuisine, beloved for its crispy texture, glossy sauce, and nutty finish. While it may not be authentically Chinese, it has become a staple on American takeout menus and in home kitchens alike. This dish typically features battered and deep-fried pieces of chicken that are tossed in a sweet, tangy, and slightly savory sauce made from a blend of soy sauce, honey, vinegar, and sesame oil.
It’s often confused with dishes like General Tso’s chicken or orange chicken, but each has a distinct flavor profile:
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Sesame Chicken: Sweeter and more balanced, finished with toasted sesame seeds and green onions.
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General Tso’s Chicken: Spicier and heavier on garlic and ginger.
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Orange Chicken: Tangier, with citrus-forward notes from orange zest or juice.
The key ingredients that set sesame chicken apart include honey and sesame oil, which give it a unique, rich flavor. You can learn more about the role of sesame oil in Asian cooking here. The final touch—toasted sesame seeds—adds a mild crunch and nutty aroma that makes every bite more satisfying.
Though traditionally deep-fried, modern versions can also be baked or air-fried for a lighter twist. You’ll find dozens of innovative versions, such as air fryer chicken recipes and gluten-free sesame chicken made with tamari and alternative starches.
Whether you’re preparing this dish as part of an easy weeknight dinner or a larger Asian-inspired meal, its blend of crispy coating, sticky sauce, and flavorful garnish ensures it will be a hit every time.
Ingredients Overview
Creating the perfect sesame chicken starts with understanding how each ingredient contributes to flavor and texture. This section breaks it down so you can shop smart and cook with confidence.
For the Chicken
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Chicken Breast (1 lb, boneless, skinless): Ideal for quick, even cooking. Alternatively, chicken thighs offer richer flavor and remain juicier during frying.
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Cornstarch (1/2 cup): Essential for that ultra-crispy coating. Cornstarch outperforms flour alone in producing a light, crunchy texture. Learn more about stir frying techniques that enhance crispiness here.
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All-Purpose Flour (2 tablespoons): Adds structure and ensures the coating sticks well.
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Salt (1/2 teaspoon) and Black Pepper (1/2 teaspoon): Basic seasonings that enhance natural chicken flavor.
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Eggs (2, beaten): Help the dry ingredients cling to the chicken, forming a sturdy batter.
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Oil for Frying: Choose neutral, high-smoke point oils like canola, vegetable, or peanut oil for best results.
For the Sauce
This is where the magic happens. The homemade sesame sauce delivers the signature sweet, savory, and slightly tangy flavor.
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Soy Sauce (1/4 cup): Adds salty umami depth. Opt for low-sodium if you’re watching salt intake. Learn more about its culinary role here.
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Honey (1/4 cup): The base sweetener. Its natural viscosity helps the sauce coat the chicken beautifully.
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Rice Vinegar (2 tablespoons): Brightens the flavor and balances the sweetness. For background on its role in Asian recipes, check out this guide.
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Ketchup (2 tablespoons): Offers a subtle tomato tang and deep umami flavor.
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Brown Sugar (1 tablespoon): Adds richness and caramel undertones.
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Sesame Oil (1 teaspoon): Delivers the nutty aroma that defines the dish. This overview on sesame oil explains why a little goes a long way.
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Garlic (2 cloves, minced): Enhances aroma and brings pungent sharpness to the sauce.
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Cornstarch Slurry (1 tablespoon cornstarch + 2 tablespoons water): Thickens the sauce to the perfect consistency, allowing it to cling to the crispy chicken.
For Garnish
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Toasted Sesame Seeds: Crucial for visual appeal and texture. Toasting them enhances their nutty flavor. Explore more toasted sesame seed recipes for inspiration.
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Green Onions (sliced): Add a fresh, zesty crunch and a pop of color.
This combination of ingredients creates an irresistible balance of sweet, salty, and savory—with just enough tang and crunch to keep every bite exciting. If you’re looking to explore more ways to recreate your favorite takeout at home, check out this collection of homemade takeout recipes for ideas.
Step-by-Step Instructions
Making crispy sesame chicken at home is easier than it looks, especially when broken down into simple steps. Follow these directions for golden, crispy chicken and a glossy, restaurant-style sauce.
Coating the Chicken
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Prepare your dredging station:
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In a bowl, combine 1/2 cup cornstarch, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
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In a separate bowl, beat 2 eggs.
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Dry the chicken:
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Pat the 1 lb of chicken breast pieces dry using paper towels. This helps the coating stick better and fry evenly.
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Dredge the chicken:
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Dip each chicken piece into the egg, then dredge in the flour-cornstarch mixture. Make sure it’s fully coated.
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Let the coated pieces rest for about 10 minutes. This helps the coating set and prevents it from falling off during frying.
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Frying for Maximum Crispiness
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Heat the oil:
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In a deep skillet or wok, heat oil to 350°F (use a thermometer if possible).
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Fry in batches:
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Add chicken in small batches, frying each for 3–4 minutes or until golden brown and crispy. Do not overcrowd the pan.
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Remove and drain on a wire rack or paper towels.
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For an extra-crispy finish, some home cooks recommend a double-fry method. This technique is often used in Korean and Chinese cooking to keep fried foods crunchy longer, similar to methods used in stir frying and deep-frying street food.
Making the Homemade Sesame Sauce
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In a saucepan, combine:
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1/4 cup soy sauce
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1/4 cup honey
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2 tablespoons rice vinegar
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2 tablespoons ketchup
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1 tablespoon brown sugar
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1 teaspoon sesame oil
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2 minced garlic cloves
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Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
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Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir continuously.
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Continue to cook until the sauce thickens and becomes glossy—usually 2–3 minutes.
Tossing It All Together
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Add the freshly fried chicken to the pan with the sauce.
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Toss thoroughly to ensure each piece is coated evenly with the sticky, flavorful glaze.
Garnishing Like a Pro
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Sprinkle toasted sesame seeds generously over the chicken.
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Add a handful of sliced green onions for a bright, crisp finish.
This dish is now ready to serve and pairs perfectly with rice, noodles, or steamed vegetables. If you’re looking for other easy meal pairings, explore these easy Asian dinner recipes for side ideas.
Kitchen Tips for Crispy Perfection
Getting that perfect restaurant-style crispy sesame chicken comes down to a few essential kitchen tricks:
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Use cornstarch: It creates a lighter, crunchier crust than flour alone.
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Don’t skip the resting: After coating the chicken, let it rest for 10 minutes to allow the batter to set.
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Fry in small batches: Overcrowding cools the oil, leading to soggy chicken.
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Keep oil at the right temperature: Use a thermometer to stay near 350°F.
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Double-fry for extra crunch: Fry once, let rest, then fry again for 1–2 minutes to achieve long-lasting crispiness.
If you’re exploring more advanced crispy techniques, you’ll find tons of inspiration in air fryer chicken recipes for healthier crunch options.
Recipe Variations
Customize your sesame chicken to match your taste or dietary needs:
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Spicy Sesame Chicken: Add 1–2 teaspoons of sriracha, chili flakes, or a dash of gochujang to the sauce for heat.
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Gluten-Free Version: Use gluten-free flour and substitute tamari for soy sauce.
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Air Fryer Sesame Chicken: Spray coated chicken with oil and air fry at 400°F for 12–15 minutes, flipping halfway through.
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Baked Sesame Chicken: Bake coated chicken pieces on a greased baking sheet at 425°F for 20–25 minutes until golden and crispy.
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Vegetarian Alternative: Swap chicken for tofu or cauliflower for a meatless version.
For more creative ideas like these, check out this growing list of homemade takeout recipes.
Serving Suggestions
Your crispy sesame chicken is best served immediately after tossing in the sauce. Here are some delicious pairing ideas:
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Rice: Serve over jasmine rice, brown rice, or cauliflower rice.
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Noodles: Add to lo mein or serve with stir-fried egg noodles.
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Vegetables: Pair with steamed broccoli, bok choy, or a medley of stir-fried veggies.
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Appetizers: Serve alongside egg rolls, dumplings, or spring rolls.
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Lunch option: Include in a bento box for meal prep or a portable lunch.
Storing and Reheating Leftovers
Make your sesame chicken last with proper storage:
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Refrigeration: Store leftovers in an airtight container for up to 4 days.
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Freezing: For best texture, freeze the chicken without sauce. Reheat and toss in fresh sauce before serving.
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Reheating:
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Oven: Bake at 375°F for 10 minutes to restore crispiness.
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Air fryer: Heat at 350°F for 5–6 minutes.
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Microwave: Not ideal for crispiness but works in a pinch.
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For best flavor and texture, always reheat the sauce separately and re-toss the chicken before serving.
Sesame Chicken vs. Other Takeout Favorites
Understanding how sesame chicken compares to similar dishes helps set expectations and choose the best option for your craving.
Nutrition Breakdown
This recipe serves about four people and is considered indulgent but adaptable. Here’s the estimated nutrition per serving:
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Calories: ~450–550
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Protein: 28g
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Carbohydrates: 35g
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Fat: 22g
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Sugar: 18g
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Sodium: 780mg (lower with low-sodium soy sauce)
For a lighter version:
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Use an air fryer or oven instead of deep frying.
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Cut down the brown sugar and honey slightly.
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Use low-sodium soy sauce.
FAQs
What is sesame chicken sauce made of?
Sesame chicken sauce is typically made with soy sauce, honey, rice vinegar, ketchup, brown sugar, garlic, and a dash of sesame oil, thickened with a cornstarch slurry.
How do you make sesame chicken crispy?
Use a combination of cornstarch and flour, let the coated chicken rest before frying, and fry in small batches at the correct oil temperature. You can also double-fry for extra crispiness.
Can I bake or air fry sesame chicken?
Yes, both methods work well. For air frying, lightly oil the coated chicken and cook at 400°F for 12–15 minutes. For baking, place on a greased tray and bake at 425°F for 20–25 minutes.
Is sesame chicken the same as orange chicken?
No. Sesame chicken is sweeter and nuttier, while orange chicken has a tangy citrus profile. The sauces and garnishes differ, though the cooking methods are similar.
What can I use instead of cornstarch?
You can substitute with arrowroot powder, potato starch, or even all-purpose flour, though results may vary in texture and crispiness.
How to Make Crispy Sesame Chicken with the Best Homemade Sauce
Description
This Crispy Sesame Chicken recipe features tender chicken breast pieces coated in a light, crunchy batter and tossed in a glossy, homemade sesame sauce that’s sweet, savory, and nutty. With simple pantry staples and quick prep, it’s the perfect weeknight dish that tastes better than takeout.
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- Oil for frying
For the sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For garnish:
- Toasted sesame seeds
- Sliced green onions
Instructions
- In a bowl, mix cornstarch, flour, salt, and pepper.
- Dip chicken pieces into the beaten eggs, then coat with the flour mixture.
- Heat oil in a pan and fry chicken in batches until golden brown and crispy. Drain on paper towels.
- In a separate saucepan, combine soy sauce, honey, rice vinegar, ketchup, brown sugar, sesame oil, and minced garlic.
- Bring the sauce to a simmer, then stir in the cornstarch-water mixture. Cook until the sauce thickens.
- Add the fried chicken to the sauce and toss until evenly coated.
- Garnish with toasted sesame seeds and sliced green onions.
Notes
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Always pat chicken dry before coating to improve crispiness.
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Don’t skip the cornstarch—it’s key to the perfect crunch.
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If using an air fryer, spray chicken lightly with oil for the best results.
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Sauce can be made ahead and stored in the fridge for up to 5 days.
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This dish is best served immediately after tossing in the sauce. For meal prep, store sauce and chicken separately.
