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This easy sesame chicken is just as good as your local takeout spot’s renditions. Bite-sized pieces of tender chicken and nutty sesame seeds are coated in a silky smooth, savory-sweet sauce that you won’t be able to get enough of.
Make it a meal and serve this sesame chicken with sizzling rice soup, my pan-fried oyster mushrooms, and baby bok choy for a deliciously crisp and delicious vegetable side dish.
Chicken and Sesame
Sometimes you just want Chinese takeout. And sure, you could order it, but this homemade sesame chicken is just as good! Crispy bites of tender chicken get coated in a silky, sweet, and savory sesame sauce with just the right amount of tang. Finished with sesame seeds and scallions, it’s a 30-minute meal that tastes like your favorite takeout spot. It’s as good as my bourbon chicken, and that should tell you how amazing it is!
Why You’ll Love This Easy Sesame Chicken Recipe
- Flavorful sauce. The savory, tangy, sweet sauce that coats the chicken is just one of those things that you have to experience. I lean on this flavor combo in my salmon recipes, beef recipes, and vegetable chicken roll-ups, too.
- Quick and easy. In under 30 minutes, you’ll have this delicious takeout-inspired classic on the table. The steps are easy to follow, making it the perfect recipe for any skill level.
- Better than takeout. Who needs takeout when you can make this Chinese-inspired classic at home in less time than it would take for the delivery guy to get it to your door! And without all of the additives found all too often in take-out.
General Tso’s Chicken vs Sesame Chicken
General Tso’s and Sesame Chicken are two Chinese takeout favorites that have a lot in common. They feature bite-sized pieces of chicken dredged in egg and then cornstarch, then pan-fried to golden-brown perfection and finished in a flavorful sauce. However, the sauce for General Tso’s chicken is savory, tangy, and slightly spicy, whereas the sauce for Sesame Chicken is savory and tangy with a hint of sweetness rather than spice.
Recipe Ingredients
- Soy sauce – Or use coconut aminos. I use low-sodium soy sauce so that I have better control over the saltiness of the dish.
- Toasted sesame oil – Provides a nutty, aromatic depth to the dish. If you don’t have toasted sesame oil, you can use regular sesame oil or even olive oil.
- Garlic powder – Adds a subtle garlic flavor that permeates the sauce. You can substitute with 2-3 minced garlic cloves if you prefer fresh garlic.
- Rice vinegar – Contributes a mild tanginess, and apple cider vinegar or white vinegar are good alternatives.
- Honey – I love the sweetness the honey brings to the sauce.
- Sweet chili sauce – You can use a mix of hot sauce and extra honey as a substitute.
- Ketchup – The ketchup adds a sweetness and tang to the sauce.
- Ground ginger – Fresh, grated ginger would also work.
- Cornstarch and water – You will whisk the cornstarch and water together to make a cornstarch slurry that will help the sauce thicken up. You will also need more cornstarch to crisp and brown the chicken in the hot oil.
- Eggs & Water – For the egg wash.
- Flour – I use all-purpose flour, but coconut flour will also work.
- Seasoning – Salt, ground black pepper, garlic powder, paprika.
- Chicken tenders – You could use chicken breasts or thighs instead, so long as they are boneless and skinless.
- Vegetable oil – Or any neutral frying oil.
- Sesame seeds – You can toast them first if you’d like.
- Scallions – You’ll only need the green parts for garnish.
Recipe Tips
- Dredge in batches. When dipping the chicken pieces in the egg mixture and then in the seasoned flour, do so in small batches (ideally 1 handful at a time). Attempting to work with more than that at once will end you with a gummy mess.
- Make sure the oil is hot. The oil used to fry the chicken should be around 350-370°F. You’ll know it’s ready when it starts to shimmer and when the chicken hisses when it hits the pan. If the oil is too cold, the chicken won’t crisp up properly.
- Break up the chicken. When cooking, be sure to break up the chicken pieces with a wooden spoon. They tend to stick together.
- Don’t crowd the pan. When frying the chicken, make sure each piece has plenty of room to breathe. Otherwise, it won’t brown up properly. Instead, it will steam, leaving you with tough, rubbery chicken pieces.
Serving Suggestions
My favorite thing to serve sesame chicken with is a side of steamed white rice (chicken fried rice or shrimp fried rice would be amazing, too) and some Asian-themed veggies. I have been loving this sesame cucumber salad and these easy sesame snap peas.
Want to make it more of an event? Give this savory-sweet main an irresistible intro with an appetizer such as shrimp toast or air fryer crab rangoon.
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Sesame Chicken
Ingredients
For the Sauce
- ¼ cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
- 1 tablespoon rice vinegar
- ¼ cup honey
- 3 tablespoons sweet chili sauce
- 3 tablespoons ketchup
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- ¼ cup water
For the Chicken
- 2 eggs
- 1 tablespoon water
- ⅓ cup cornstarch
- ⅓ cup flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1½ pounds chicken tenders, cut into bite-sized pieces
- vegetable oil, for frying
- 3 tablespoons sesame seeds
- 3 scallions, sliced (green parts only)
Instructions
- Make the sauce. Whisk together the soy sauce, toasted sesame oil, garlic powder, rice vinegar, honey, sweet chili sauce, ketchup, and ginger. Whisk together the cornstarch and the water, and then whisk the cornstarch mixture into the rest of the sauce. Set aside.
- Dredge the chicken. Whisk together the eggs and water in one bowl. In a separate bowl, whisk together the cornstarch, flour, salt, pepper, garlic powder, and paprika. One handful at a time, coat the chicken pieces in the egg and then toss them in the cornstarch mixture to coat. Arrange the coated chicken pieces on a plate while you dredge the remaining chicken.
- Fry the chicken. Heat about ¼ inch of oil over medium-high heat in a large, heavy-bottomed skillet until it begins to shimmer. Add the dredged chicken to the oil, being sure to break the chicken pieces apart from one another. Saute the chicken until it is cooked through and browned on all sides. Do not crowd the pan. Fry in batches if needed.
- Add the sauce. Pour the sauce over the chicken and stir until the sauce has thickened. Stir in the sesame seeds.
- Serve. Serve warm, garnished with scallions.
Equipment
Notes
- Dredge the chicken in small batches, one handful at a time, to avoid clumping.
- Heat the oil to 350-370°F; it’s ready when it shimmers and sizzles upon adding the chicken.
- Separate the chicken pieces while frying to prevent sticking.
- Avoid overcrowding the pan to ensure the chicken browns evenly.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Sesame Chicken
Time to get cooking! Here’s a quick look at how to make this take-out copycat sesame chicken. Please scroll to the recipe card below for detailed instructions.
- Make the sauce. Whisk together all of the ingredients for the sauce aside from the cornstarch and water. Whisk together the cornstarch and the water and whisk that into the sauce.
- Dredge the chicken. Whisk together the eggs and water in one bowl. In a separate bowl, whisk together the cornstarch, flour, and seasonings. In batches, coat the chicken pieces in egg and then toss them in the cornstarch mixture.
- Fry the chicken. Heat ¼-inch oil over medium-high heat in a large heavy-bottomed skillet until it begins to shimmer. Fry the chicken in batches until it is browned on all sides and cooked through.
- Add the sauce. Pour the sauce over the chicken and stir until it has thickened. Stir in the sesame seeds.
- Serve. Serve warm garnished with scallions.
How to Store & Reheat Leftovers
To store. Once the chicken has cooled to room temperature, seal it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat. Heat a bit of oil in a skillet over medium heat and saute the leftover sesame chicken until heated through. Alternatively, microwave individual portions in 30-second intervals until warm.
Awesome, really tasty
Thank YOU! I’m very glad you enjoyed it! 🙂