There’s something undeniably comforting about a plate of crispy, golden sesame chicken coated in a sticky, sweet, and savory sauce. This dish is a takeout favorite, but making it at home means you get to enjoy all the flavor without the extra oil and additives. Plus, it’s surprisingly easy to whip up, making it perfect for a weeknight dinner or a fun weekend cooking project.
Sesame chicken has roots in Chinese-American cuisine, known for its balance of crunch and flavor-packed sauce. While traditional versions are deep-fried, this homemade recipe keeps things lighter without sacrificing that delicious crispy texture. Whether you’re serving it over a bed of fluffy rice or alongside steamed veggies, this dish will quickly become a household favorite.
Why You’ll Love This Recipe
- Healthier than takeout: No deep frying needed, just a light pan-fry or air-fry for crispy chicken.
- Quick and easy: Ready in about 30 minutes, making it perfect for a busy night.
- Family-friendly: The sweet-savory sauce is a crowd-pleaser for kids and adults alike.
- Customizable: Adjust the sweetness, spice, or crispiness to your liking.
Ingredients You’ll Need
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes (optional, for heat)
For Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
How to Make Sesame Chicken
Step 1: Prepare the Chicken
Start by cutting the chicken breast into bite-sized pieces. Pat them dry with a paper towel to help them crisp up better when cooked. In a large bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated. The cornstarch helps create a light, crispy texture when pan-fried.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat and add the sesame oil and olive oil. Once hot, add the chicken in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the pan and set aside on a plate while you make the sauce.
Step 3: Make the Sesame Sauce
In the same pan, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Pour in the soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Stir everything together and let it simmer for a minute.
In a small bowl, mix the cornstarch and water to make a slurry, then pour it into the pan while stirring. Cook for another 1-2 minutes until the sauce thickens to a glossy, rich consistency.
Step 4: Combine Everything
Return the cooked chicken to the pan and toss it in the sauce until fully coated. Let it simmer for another minute so the flavors meld together.
Step 5: Garnish and Serve
Sprinkle sesame seeds and sliced green onions on top. Serve hot over steamed rice or with your favorite veggies for a complete meal.
Helpful Tips
- For extra crispiness, you can air-fry the chicken at 400°F for 10-12 minutes instead of pan-frying.
- Want a little more heat? Add more red pepper flakes or a dash of sriracha to the sauce.
- Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
- Don’t overcrowd the pan when cooking the chicken; this helps it stay crispy instead of steaming.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
- Diet: Dairy-Free
Notes
- If you prefer a milder sauce, reduce the soy sauce slightly and add a splash of water.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for the best texture.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 38g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 1g
- Sugar: 10g
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs will make the dish juicier and more flavorful. Just make sure to trim excess fat before cooking.
How do I make this dish spicier?
You can increase the red pepper flakes, add a bit of sriracha, or mix in some chili garlic sauce for extra heat.
What can I serve with sesame chicken?
It pairs well with steamed rice, quinoa, or stir-fried veggies like broccoli, bell peppers, and snap peas.
Storage Instructions
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water to loosen the sauce. Avoid microwaving, as it can make the chicken rubbery.
For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
Related Recipes
If you liked this sesame chicken, you’ll love these other takeout-inspired dishes:
Conclusion
Homemade sesame chicken is the perfect way to satisfy your takeout cravings while keeping things healthier. It’s easy to make, packed with flavor, and a dish the whole family will love. Whether you’re making it for a cozy dinner or meal prep, this recipe is bound to become a go-to in your kitchen. Try it out and enjoy a restaurant-quality meal right at home!
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Sesame Chicken
Description
There’s something undeniably comforting about a plate of crispy, golden sesame chicken coated in a sticky, sweet, and savory sauce. This dish is a takeout favorite, but making it at home means you get to enjoy all the flavor without the extra oil and additives. Plus, it’s surprisingly easy to whip up, making it perfect for a weeknight dinner or a fun weekend cooking project.
Sesame chicken has roots in Chinese-American cuisine, known for its balance of crunch and flavor-packed sauce. While traditional versions are deep-fried, this homemade recipe keeps things lighter without sacrificing that delicious crispy texture. Whether you’re serving it over a bed of fluffy rice or alongside steamed veggies, this dish will quickly become a household favorite.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes (optional, for heat)
For Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
Step 1: Prepare the Chicken
Start by cutting the chicken breast into bite-sized pieces. Pat them dry with a paper towel to help them crisp up better when cooked. In a large bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated. The cornstarch helps create a light, crispy texture when pan-fried.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat and add the sesame oil and olive oil. Once hot, add the chicken in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the pan and set aside on a plate while you make the sauce.
Step 3: Make the Sesame Sauce
In the same pan, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Pour in the soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Stir everything together and let it simmer for a minute.
In a small bowl, mix the cornstarch and water to make a slurry, then pour it into the pan while stirring. Cook for another 1-2 minutes until the sauce thickens to a glossy, rich consistency.
Step 4: Combine Everything
Return the cooked chicken to the pan and toss it in the sauce until fully coated. Let it simmer for another minute so the flavors meld together.
Step 5: Garnish and Serve
Sprinkle sesame seeds and sliced green onions on top. Serve hot over steamed rice or with your favorite veggies for a complete meal.
Notes
- If you prefer a milder sauce, reduce the soy sauce slightly and add a splash of water.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for the best texture.