Sesame Chicken
This homemade Sesame Chicken recipe features chicken that is ultra crispy on the outside and juicy on the inside. The homemade sesame sauce is sweet, savory, and totally addictive!
You can toss that Chinese takeout menu you’ve been hanging onto, you won’t be needing it! This Sesame Chicken is my family’s newest obsession. Since moving to a rural area we can’t just grab takeout on the way home from work or call in a Door Dash. Luckily, I’ve been able to recreate some of our restaurant favorites, like these Asian Chicken Lettuce Wraps or Kung Pao Chicken at home.
What you’ll love about this recipe:
- KID-FRIENDLY – The sesame sauce for the chicken is made with kid-friendly ingredients such as honey, soy sauce, and ketchup. It has a great sweet and salty vibe, but it isn’t spicy so this is one the kiddos will love!
- EASY – This is perfect even for beginners, there are only three steps to this recipe, fry the battered chicken, make the sauce, and toss the chicken in the sauce. It doesn’t get much easier than that!
- INEXPENSIVE – By using chicken thighs instead of chicken breasts you can keep the costs minimal.
Ingredients for Sesame Chicken
As always, this is an overview of the ingredients needed for this recipe. For the complete, printable recipe just scroll to the recipe card below. To make crispy chicken you will need:
- Chicken Thighs: you can also use boneless, skinless chicken breast if you prefer.
- Honey: if you need to use a lower-carb option you can substitute sugar-free maple syrup or another sugar-free liquid sweetener if needed.
- Soy Sauce: coconut aminos will also work if you prefer. Be sure to choose a gluten free version if following a gluten free diet.
- Ketchup: this may seem a bit odd, but I promise you don’t taste it, it just adds depth to the sauce.
- Rice Vinegar: I use unseasoned rice vinegar but if you only have seasoned that will work too, the added seasoning is so mild it won’t interfere with the recipe.
- Sesame Oil and Sesame Seeds: the star of the show, it is Sesame Chicken after all!
- Flour: Be sure to choose a gluten free version if following a gluten free diet.
- Garlic: freshly minced garlic is best.
- Cornstarch: cornstarch is finer than flour and creates a light, crispy coating that is signature to so many Asian dishes. This is used for the chicken as well as the thicken the sauce.
- Oil: you will need a neutral oil for frying the chicken like vegetable oil, canola oil, whatever you prefer.
How to Make Sesame Chicken
In addition to the ingredients listed above you will also need a few basic kitchen items such as sauce pots, a whisk, and a thermometer. This recipe is really easy, it just has a few different steps, but I’ve included step-by-step photos to walk you through the entire process. To make this crispy Sesame Chicken you just need to follow the guide below.
Make the Sesame Sauce
The first step is to make the homemade sesame sauce. Add the honey, soy sauce, ketchup, garlic, and rice vinegar to a saucepan, and stir well. Heat over medium heat for a few minutes until simmering. When the mixture is nice and hot stir it well and make sure the honey has completely melted. Next, slowly add the cornstarch and water mixture to the pan, whisking continuously until well combined. Continue to heat the sauce over medium heat for 4-5 minutes until thickened. Remove from heat and set aside.
Bread the Chicken
In a medium bowl or pie pan, whisk together the cornstarch and flour. Coat the chicken pieces in the flour mixture and set them on a plate. Be sure they are fully covered and separated for the best results.
Fry the Chicken
Heat the oil to 325 degrees F in a deep pot over medium-high heat. Use enough oil to cover the bottom of your pot with ½ inch of oil. When hot, add the chicken pieces in batches, cooking for 3-4 minutes or until cooked through to 165 degrees. Carefully remove them from the oil and place them on a paper towel-lined plate. Continue until all chicken pieces are cooked through.
Add Chicken to the Sesame Sauce
The final step is to add the sesame seeds and cooked chicken to the sauce and toss to coat. The sauce will have cooled while you cooked the chicken, and that is okay, the freshly cooked chicken will likely warm perfectly, but if not just heat the mixture over medium-low heat for a few minutes, stirring occasionally.
Serve
This dish is best served immediately with fresh chopped green onions on top. Serve with white rice, brown rice, cauliflower rice, lo mein noodles, or stir-fried vegetables for a complete meal. We loved ours with a side of this brussels sprout fried rice!
Storage
- Store the leftovers in the fridge for up to 3 days, or in the freezer for up to 3 months. Make sure to thaw overnight in the fridge so that the chicken breaks up easily. Forcing this can lead to the breading falling apart.
Tips and Tricks
- Use a thermometer to ensure the oil reaches 325 degrees F before adding the chicken. Also, check the oil temperature as you cook and do your best to keep it in this range. By using oil that is adequately heated you are ensuring the meat cooks through quickly without absorbing too much oil.
- Make the sauce first, as directed, this means the chicken can be tossed in the sauce as soon as it is done so it is served super fresh!
- Cut the chicken into small 1-inch pieces. Try to make the chicken uniform so it all cooks evenly.
- This sauce is tangy, sweet, and savory, and the chicken is crunchy and really tender!
- You can use chicken breasts instead of chicken thighs, which are easier to dice into 2-inch pieces but can easily dry out as well.
Sesame Chicken FAQ
No problem, cornstarch is very forgiving, if your sauce is too thick simply add a small amount of liquid and stir. Continue adding 1 tablespoon of liquid at a time until the sauce thins to your liking.
This recipe can easily be made gluten-free. You only need to be sure to use gluten-free soy sauce, such as La Choy, and gluten-free flour such as Bob’s Red Mill, Cup 4 Cup, or Gluten Free Bisquick. No other substitutions are needed.
It is possible to bake the chicken to make this dish healthier. In this instance, it is not something I suggest. By frying the chicken with the flour and cornstarch mixture it creates the signature crispy texture Sesame Chicken has.
Yes, you can simmer the sauce without the cornstarch and store it in an airtight container for up to 3 days in the fridge. When ready to use heat and add the cornstarch mixture to thicken.
If you love this Sesame Chicken you will also love:
- Sweet and Spicy Asian Meatballs: loaded with flavor and perfect for an easy weeknight dinner or a game day snack!
- Steak Lo Mein: uses just 6 simple ingredients to create a rich, savory sauce to pair perfectly with the juicy, pan-seared steak, tender peppers and onions, and delicious noodles.
- Asian Pork Chops and Sesame Broccoli: this one-pan meal feels so hearty and healthy!
- Ginger Garlic Pork Tenderloin: an easy slow cooker meal that everyone loves!
- Asian Streak Rolls: marinated steak is wrapped around vegetables and cooked to perfection!
Get the Recipe: Sesame Chicken
Ingredients
Sauce:
- ¼ cup honey
- ¼ cup low-sodium soy sauce, choose a gluten free version if on a GF diet
- 2 tbsp ketchup
- 2 cloves garlic minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
Chicken:
- 2 lbs boneless skinless chicken thighs cut into 2-inch pieces
- ⅓ cup cornstarch
- ⅓ cup flour, choose a gluten free flour if on a GF diet
- Oil for frying chicken
- 2 tbsp sesame seeds
Instructions
- Mix all sauce ingredients except cornstarch in a saucepan. Heat over medium for 2-3 minutes until simmering.
- Slowly add the cornstarch mixture to the pan, whisking continuously until well combined. Continue to heat the sauce over medium heat for 4-5 minutes until thickened. Remove from heat and set aside.
- In a medium bowl or pie pan, whisk together the cornstarch and flour.
- Coat the chicken pieces in the flour mixture and set on a plate.
- Heat the oil in a deep pot over medium-high heat. Use enough oil to cover the bottom of your pot in ½ inch of oil. When hot, add the chicken pieces in batches, cooking for 3-4 minutes or until cooked through to 165 degrees. Carefully remove them from the oil and place them on a paper towel-lined plate. Continue until all chicken pieces are cooked through.
- Toss the cooked chicken with the sauce and sesame seeds, and serve!
Notes
- This sauce is tangy, sweet, and savory, and the chicken is crunchy and really tender!
- You can use chicken breasts instead of chicken thighs, which are easier to dice into 2-inch pieces but can easily dry out as well.
- Store the leftovers in the fridge for up to 3 days, or in the freezer for up to 3 months!
