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.

 

Sometimes you just have a hankering for Chinese takeout and, sure, you could call your local takeout spot, but what if you could make your favorite sesame chicken just as well as (if not better than) they do? With this recipe, you can! Tender bites of crisped-up chicken are coated in a silky smooth sauce that is both savory and sweet, with a little added tang. The saucy chicken is finished off with a smattering of sesame seeds and some sliced scallions for color. It’s a finger-licking-good 30-minute meal. And trust me, it’s as good as my bourbon chicken—that should tell you how amazing it is!

Why I Love This Easy Sesame Chicken Recipe

• Flavorful sauce. The savory, tangy, ever so slightly sweet sauce that coats every tender morsel of chicken is just one of those things that you have to experience. You’ll be licking every last drop out of your bowl (when no one is looking, of course).
• 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 (and time crunch).
• 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? Sign me up!

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 that balances the sweetness and enhances the overall flavor. Apple cider vinegar or white vinegar are good alternatives.
• Honey – I love the sweetness the honey brings to the table.
• Sweet chili sauce – This adds a sweet and slightly spicy kick to the sauce. You can use a mix of hot sauce and extra honey as a substitute.
• Ketchup – The ketchup provides a lovely sweetness and tang to the sauce.
• Ground ginger – Fresh, grated ginger would also work. You can also buy grated ginger in a jar. It’s such a convenient ingredient to have on hand.
• Cornstarch and water – You will whisk the cornstarch and water together to make a cornstarch slurry that will help the sauce thicken up.
• Eggs & Water – For the egg wash.
• Cornstarch – The cornstarch helps the chicken crisp/brown up in the hot oil. It also is responsible, in part, for the lovely sheen of the sesame chicken when it’s done.
• 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 your sesame seeds first if you’d like. The flavor will be a bit nuttier.
• Scallions – You’ll only need the green parts for garnish.

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.

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.

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.

More Chinese Takeout-Inspired Recipes

Feeling inspired to stop ordering in and to start making Chinese-inspired takeout in the comfort of your own home (for a fraction of the price and sans icky additives) instead? I’m all for it! Here are some other recipes that fit the bill.

• Chinese Boneless Spare Ribs
• Szechuan Chicken
• Chinese Chicken and Broccoli
• Chicken Chow Mein
• Kung Pao Beef
• Black Pepper Chicken