Sesame Chicken
Crispy, golden-brown chicken pieces coated in a glossy, sweet-savory sauce with a rich nutty aroma from toasted sesame seeds. This Chinese-American takeout classic comes together in about 30 minutes and tastes even better than the restaurant version, with tender bites of chicken and a sticky sauce that clings to every piece.
For 4 servings
- prep
Season and coat the chicken pieces.
1.Pat the chicken cubes dry with paper towels.2.Season with a pinch of salt and black pepper.3.Toss the chicken in beaten egg until evenly coated.4.Dredge each piece in cornstarch, shaking off excess.TIPPatting the chicken dry helps the egg and cornstarch stick better for a crispier crust. - fry · ~10 min
Fry the chicken until golden and crispy.
1.Heat 2 cups vegetable oil in a wok over medium-high heat to 350°F.2.Fry the chicken in batches, about 8-10 pieces at a time, for 3-4 minutes until golden brown.3.Transfer to a paper towel-lined plate to drain.TIPDon't overcrowd the pan — it lowers the oil temperature and makes the chicken soggy. - mix
Whisk together the sesame sauce.
1.In a small bowl, whisk together soy sauce, water, honey, rice vinegar, and brown sugar.2.In a separate small cup, mix 1 tbsp cornstarch with 2 tbsp water to form a slurry. - saute · ~1 min
Cook the garlic and ginger.
1.Remove all but 1 tbsp of oil from the wok.2.Add minced garlic and grated ginger over medium heat.3.Cook until fragrant, about 30 seconds.TIPWatch closely — garlic burns fast and turns bitter. - simmer · ~2 min
Simmer the sauce until thickened.
1.Pour the soy sauce mixture into the wok and bring to a gentle simmer.2.Stir the cornstarch slurry once more and drizzle into the simmering sauce.3.Cook for 1-2 minutes, stirring constantly, until the sauce is glossy and coats the back of a spoon. - mix
Toss the fried chicken in the sauce.
1.Add the crispy chicken to the wok and toss well to coat each piece evenly.2.Drizzle with toasted sesame oil and sprinkle half the sesame seeds.3.Toss once more to combine. - garnish
Garnish with remaining sesame seeds and green onions.
1.Transfer to a serving plate and top with remaining toasted sesame seeds.2.Scatter sliced green onions over the top. - serve
Serve hot over steamed rice.
Serve immediately while the chicken is still crispy on the outside with that glossy sweet-savory sauce.
TIPFor the full Chinese-American experience, serve with steamed white rice and steamed broccoli.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken cubes thoroughly dry before coating to ensure a crispier crust.
- 2Fry in small batches to maintain oil temperature at 350°F and avoid soggy chicken.
- 3Stir the cornstarch slurry just before adding it to the sauce to prevent clumping.
- 4Toss the fried chicken in sauce just before serving to keep the coating crunchy.
- 5Toast sesame seeds in a dry pan over medium heat until fragrant and lightly golden.
- 6Leftover sesame chicken can be reheated in an air fryer or oven to restore crispness.
- 7Use a thermometer to monitor oil temperature for consistent, even frying.
Adapt it for your goals.
Spicy Sesame Chicken
Add 1-2 teaspoons of sriracha or chili garlic sauce to the soy sauce mixture for a fiery kick that balances the sweetness.
Baked Sesame Chicken (Lower Oil)Baked Sesame Chicken (Lower Oil)
Instead of deep frying, coat the seasoned chicken in cornstarch and spray with oil, then bake at 425°F for 15-18 minutes, flipping halfway, for a lighter version.
Gluten FreeGluten-Free
Replace soy sauce with tamari or coconut aminos and ensure cornstarch is certified gluten-free to accommodate dietary needs.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, lean protein that supports muscle maintenance and satiety, with minimal saturated fat compared to dark meat.
Mineral Boost from Sesame
Toasted sesame seeds are rich in calcium, magnesium, and zinc, contributing to bone health and immune function.
Ginger & Garlic for Digestion
Fresh ginger and garlic add anti-inflammatory compounds and may aid digestion, adding flavor without excess sodium.
Frequently asked questions
Toss the fried chicken with sauce right before serving, and don't let it sit — the cornstarch coating absorbs moisture over time, so serve immediately for maximum crunch.
