The Ultimate Sesame Chicken Recipe: Crispy, Flavorful, and Easy
Discover how to make irresistibly crispy sesame chicken at home with step-by-step directions, pro tips, and serving ideas.
If you crave the satisfying crunch and sweet-savory tang of restaurant-style sesame chicken, you’re not alone. This Asian-inspired classic is beloved for its golden, crispy chicken nestled in a glossy sesame sauce, topped with toasted seeds and scallions. Best of all, you can easily recreate sesame chicken at home—in just 30 minutes—using everyday pantry staples and a few essential techniques.
Why You’ll Love This Sesame Chicken
- Quick: Ready in just half an hour, making it perfect for busy weeknights.
- Crispy: Deep-frying locks in juiciness and creates a crunchy coating that stands up to sauce.
- Flavor-packed: A savory, sweet, and tangy sesame sauce brings this dish to life.
- Versatile: Serve with rice, add to salads or wraps, or meal prep for the week.
Ingredients for Sesame Chicken
Before you start, gather the following ingredients. This recipe yields enough for 4 servings.
| Ingredient | Amount |
|---|---|
| Vegetable oil, for frying | About 5 cups |
| All-purpose flour | 1/2 cup |
| Cornstarch, divided | 1/4 cup + 2 teaspoons |
| Large egg whites | 2 |
| Toasted sesame oil, divided | 3 tablespoons |
| Panko breadcrumbs | 1 1/2 cups |
| Chicken tenders, cut into 1” pieces | 1 lb |
| Garlic powder | 1 teaspoon |
| Kosher salt | As needed |
| Low-sodium chicken broth or water | 1/2 cup |
| Reduced-sodium soy sauce | 1/2 cup |
| Honey | 1/4 cup |
| Ketchup | 1/4 cup |
| Unseasoned rice vinegar | 1 tablespoon |
| Sriracha | 2 tablespoons |
| Scallion, thinly sliced | 1 |
| Toasted sesame seeds | 2 tablespoons |
| Cooked white rice, for serving | As needed |
Tip: For the nutty sesame flavor, always use toasted sesame oil—look for one with a deep amber color.
How To Make Sesame Chicken: Step-by-Step Instructions
- Heat the oil for frying.
In a medium Dutch oven or heavy, deep skillet, pour enough vegetable oil to reach a 2-inch depth. Heat over medium until the oil reaches 350°F (use a deep-fry or instant-read thermometer for accuracy). - Set up a breading station.
Prepare three shallow bowls:- In the first, whisk together flour and 1/4 cup of cornstarch.
- In the second, whisk egg whites with 1 tablespoon of sesame oil.
- In the third, add panko breadcrumbs.
- Season and coat the chicken.
Sprinkle chicken with garlic powder and 1 teaspoon salt. Coat each piece in the flour-cornstarch mixture, dip in the egg-sesame oil mixture (allowing excess to drip off), then coat with breadcrumbs, pressing lightly so the crumbs adhere. - Fry the chicken.
Fry chicken pieces in batches. Cook, turning halfway, until golden brown and cooked through—about 4-5 minutes per side. Transfer to a paper towel-lined plate and immediately season with a pinch of salt. - Prepare the sesame sauce.
In a small bowl, whisk the remaining 2 teaspoons cornstarch into the chicken broth (or water) until dissolved. In a large nonstick skillet over medium heat, combine the cornstarch slurry, soy sauce, honey, ketchup, rice vinegar, sriracha, and remaining 2 tablespoons sesame oil. Bring to a simmer and cook, stirring, for 4-5 minutes, until the sauce has thickened. - Toss chicken in the sauce.
Transfer the fried chicken to the skillet with the sauce, tossing gently to coat each piece evenly. - Garnish and serve.
Divide chicken and sauce among plates. Sprinkle with thinly sliced scallions and toasted sesame seeds. Serve with steamed white rice.
Pro Tips for Perfect Sesame Chicken
- Uniform Chicken Pieces: Cut chicken into even, bite-sized pieces for consistent cooking and a classic appearance.
- Maintain Oil Temperature: Allow oil to return to 350°F between batches to ensure even, crisp results.
- Double Fry for Extra Crunch: If you love super crunchy chicken, fry each batch twice—let cool briefly after the first fry, then return to the oil for a minute or two.
- Press Breadcrumbs: Lightly press the panko into each piece for a robust, crispy shell.
- Fresh Toasted Sesame Seeds: Toast seeds in a dry skillet for a minute or two before garnishing to amplify aroma.
Customizing Your Sesame Chicken
- Spice Levels: Adjust the sriracha for more or less heat, or swap for another Asian chili sauce.
- Gluten-Free: Substitute gluten-free flour and breadcrumbs; ensure your soy sauce is gluten-free.
- Bake Instead of Fry: For a lighter option, bake breaded chicken at 425°F on a wire rack for 20-25 minutes, flipping halfway.
- Vegetarian Option: Replace chicken with cubed tofu. Press and dry the tofu before breading and frying/baking.
Serving Suggestions
- Classic: Steamed jasmine or white rice makes the perfect base.
- Grain Bowls: Add the chicken to a rice bowl with blanched broccoli, shredded carrot, and snow peas for balanced nutrition.
- Salads: Top crisp green salads with leftover sesame chicken for hearty lunch bowls.
- Wraps: Tuck saucy pieces into a flour tortilla or lettuce wrap for a portable treat.
Make Ahead and Storing Leftovers
- Leftover sesame chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a nonstick skillet over low-medium heat to regain some crispiness and revive the sauce.
- The sauce can be made a day ahead and stored separately in the refrigerator. Warm before tossing with freshly fried chicken.
Frequently Asked Questions (FAQs)
Q: Can I use chicken breast instead of tenders?
A: Absolutely. Cut boneless, skinless chicken breasts into 1-inch chunks—they’ll fry up crisp and juicy just like tenders.
Q: Is it possible to prepare sesame chicken without deep-frying?
A: Yes! You can oven-bake breaded chicken at a high temperature or air-fry for a lighter, less oily version. Results will be close, but not identical in crunch.
Q: How do I make my sesame sauce thicker?
A: Ensure the cornstarch fully dissolves in the broth or water before adding to the pan and simmer until the sauce coats a spoon. If you need it thicker, stir in a slurry of 1/2 teaspoon cornstarch with 1 tablespoon water and simmer again.
Q: What are the best types of rice to serve with sesame chicken?
A: Jasmine rice and medium-grain white rice are both excellent. For variety, try brown rice or even a quinoa blend.
Q: Can I freeze leftover sesame chicken?
A: It’s best enjoyed fresh, but you can freeze cooled, sauce-coated chicken in a freezer bag for 1 month. Thaw and gently reheat in a skillet for best texture.
Nutrition Information (Per Serving)
| Calories | Approx. 1157 kcal |
| Protein | ~45g |
| Carbohydrates | ~80g |
| Fat | ~65g (mainly from frying oil) |
| Sodium | Varies (reduced-sodium soy sauce recommended) |
More Sesame Chicken Variations
- Shortcut Version: For a super-quick meal, use frozen breaded chicken and toss with homemade sesame sauce (see Ingredients for simple sauce ideas).
- Sesame Ginger Chicken Bowls: Swap ketchup for fresh ginger and add sautéed vegetables for a refreshing twist.
- Spicy Sesame Chicken: Increase sriracha, or add red pepper flakes for extra heat.
Homemade Sesame Chicken: Better Than Takeout
Making sesame chicken at home allows you to control flavor, texture, and nutrition while skipping the delivery fees and greasy takeout cartons. With easy steps and customizable options, you can confidently cook this classic dish for family, friends, or your own weeknight cravings. Serve with rice, enjoy with vegetables, or toss leftovers in tomorrow’s lunch salads—the possibilities are endless.
