Easy Sesame Chicken
Add Preferred SourceThis Sesame Chicken recipe is perfect for an easy, flavor-packed meal. With a combo of sweet honey, rich soy sauce, and crunchy sesame seeds, it’s got everything you need to spice up your weeknight routine. Super easy to make and a total crowd-pleaser, it’s ready in 30 minutes!
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Sesame chicken is a favorite of mine because I can keep it lighter and lower in sodium without losing flavor. It’s perfect for family dinners or gatherings, pairing easily with rice or veggies. Plus, it’s one of those dishes that feels like a takeout treat, but with a healthier twist, I can feel good about it.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Sesame Chicken with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Ready to get cooking? Here’s how you can make your own sensational sesame chicken right at home:
Prep Your Chicken
Start by heating vegetable oil in a wok or large frying pan until it’s very hot. While the oil heats, set up three shallow bowls for your dredging station. In the first bowl, place lightly beaten eggs.
Pour some corn flour in the second, and in the third bowl, mix plain all-purpose flour with salt, pepper, garlic salt, and paprika.
Dredge and Cook
Take your chicken pieces, first coat them in corn flour, then dip them into the beaten eggs, and finally, coat them in the seasoned flour mix.
Carefully add your chicken to the hot oil and let it fry for about 6-7 minutes, turning occasionally until it’s nicely browned. You might need to work in batches depending on the size of your pan.
Make the Sauce
Once your chicken is done, transfer it to a bowl lined with paper towels. Pour out any excess oil, then add minced garlic cloves and sesame oil to the pan. Stir for a few seconds until fragrant.
Now, add honey, sweet chili sauce, ketchup, brown sugar, rice vinegar, and soy sauce. Bring the mixture to a boil and let it reduce by about a third, which should take around 2-3 minutes.
Combine and Serve
Add the fried chicken back into the wok and toss it in the sauce until every piece is nicely coated. Cook together for another 1-2 minutes.
Serve your sesame chicken hot over boiled rice, sprinkled with sesame seeds and chopped spring onions. Enjoy the flavors!
Recipe Notes and Expert Tips
To help you nail this sesame chicken recipe, here are some expert tips and tricks:
- Chicken: Chicken thighs are a great substitute for breasts in this recipe. They add extra flavor and tend to be juicier.
- Perfect Fry: Make sure your oil is hot enough before adding the chicken to achieve that crispy exterior.
- Sauce Consistency: If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce as it simmers.
- Adjust Sweetness: Depending on your taste, adjust the amount of honey and brown sugar. Start with less and add more if needed.
- Sesame Oil Boost: For an extra burst of flavor, drizzle a little extra sesame oil over the finished dish right before serving.
- Spice It Up: Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
- Batch Cooking: This recipe scales up beautifully for meal prep or feeding a larger crowd. Just be sure to fry the chicken in batches to keep it crispy.
How to Store Leftover Sesame Chicken
Got leftovers? Here’s how to keep your sesame chicken tasting great for later:
- Cool and Airtight: Let the chicken cool to room temperature before storing it, and use an airtight container to keep it fresh.
- Refrigerate: Keep in the refrigerator for up to three days for the best taste.
- Reheat: Warm it up in the microwave, skillet, or for a crispier texture, use the oven or an air fryer.
- Freeze: Freeze in airtight containers or freezer bags for up to three months. Thaw in the refrigerator before reheating.
What to Serve with Sesame Chicken
Deciding what to serve with sesame chicken can turn this delightful dish into a full, satisfying meal. Other than white rice, here are some perfect pairings:
Stir-Fried Veggies
Try colorful stir-fried vegetables like bell peppers, snow peas, and carrots for a healthy and vibrant side. This not only adds color and crunch but also ups the nutritional value of your meal.
Noodles
Toss some ramen, egg, or rice noodles with a touch of sesame oil and a sprinkle of sesame seeds for a quick and tasty accompaniment. This dish creates a soft texture contrast with the crispy chicken.
Hearty Brown Rice
Opt for brown rice for a nuttier flavor and a boost of whole grain goodness. It’s a hearty option that keeps you full and satisfied, and its robust texture pairs well with the tender, saucy chicken.
More Asian Recipes You Will Love
If you’ve got a real taste for Asian food, then you should try these recipes.
- Orange Chicken
- Miso Soup
- Crispy Shrimp Tempura
- Hot and Sour Soup
- Sweet and Sour Pork
Ingredients
- 5 tablespoons vegetable oil
- 2 eggs lightly beaten
- 3 tablespoons corn flour or cornstarch
- 10 tablespoons plain all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic salt
- 2 teaspoons paprika
- 3 chicken breast fillets chopped into bite-size chunks
For the Sauce:
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 tablespoon Chinese rice vinegar
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 4 tablespoons soy sauce
- Rice boiled
- 2 tablespoons sesame seeds
- Spring onions/scallions chopped
Instructions
- Heat the oil in a wok or large frying pan until very hot.5 tablespoons vegetable oil
- Place the egg in one shallow bowl and the corn flour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.2 eggs, 3 tablespoons corn flour, 10 tablespoons plain all-purpose flour, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic salt, 2 teaspoons paprika
- Dredge the chicken in the corn flour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it’s no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.3 chicken breast fillets
- Mix all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.1 tablespoon sesame oil, 2 garlic cloves, 1 tablespoon Chinese rice vinegar, 2 tablespoons honey, 2 tablespoons sweet chili sauce, 3 tablespoons ketchup, 2 tablespoons brown sugar, 4 tablespoons soy sauce
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.Rice, 2 tablespoons sesame seeds, Spring onions/scallions
Notes
- Chicken: Chicken thighs are a great substitute for breasts in this recipe. They add extra flavor and tend to be juicier.
- Perfect Fry: Make sure your oil is hot enough before adding the chicken to achieve that crispy exterior.
- Sauce Consistency: If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce as it simmers.
- Adjust Sweetness: Depending on your taste, adjust the amount of honey and brown sugar. Start with less and add more if needed.
- Sesame Oil Boost: For an extra burst of flavor, drizzle a little extra sesame oil over the finished dish right before serving.
- Spice It Up: Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
- Batch Cooking: This recipe scales up beautifully for meal prep or feeding a larger crowd. Just be sure to fry the chicken in batches to keep it crispy.
Storage and Reheating Instructions
- Cool and Airtight: Let the chicken cool to room temperature before storing it, and use an airtight container to keep it fresh.
- Refrigerate: Keep in the refrigerator for up to three days for the best taste.
- Reheat: Warm it up in the microwave, skillet, or for a crispier texture, use the oven or an air fryer.
- Freeze: Freeze in airtight containers or freezer bags for up to three months. Thaw in the refrigerator before reheating.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
Made this tonight and it was absolutely delicious, beyond what I hoped for and the family loved it! Followed directions except I had no corn flour, which didn’t seem to matter, and I only use brown rice which was what we’re used to and it worked fine.
I think next time I will add snow peas : )
Yum – this was a winner!
Thanks bunches
So pleased that your family enjoyed it, it’s always great making a crowd pleaser.