If there’s one dish that perfectly captures the cozy comfort of American-Chinese cuisine, it’s Sesame Chicken. With its crispy, golden chicken pieces coated in a glossy, sweet, and savory sesame sauce, this takeout favorite is pure satisfaction in every bite. Originating from the same culinary lineage as General Tso’s Chicken, sesame chicken leans on the sweeter, nuttier side — thanks to the caramelized sauce and toasted sesame seeds that give it that signature crunch and aroma.
This recipe is designed to deliver restaurant-style results at home — crisp chicken that stays crunchy even under the sauce, a balanced glaze that’s not too sweet, and those irresistible toasted sesame notes that make it feel like true takeout comfort. Best of all, it takes under 40 minutes to prepare, and you likely already have most of the ingredients in your pantry.
Ingredients Overview
Every ingredient in this sesame chicken recipe plays an important part in creating that familiar takeout flavor and texture.
Chicken
Boneless, skinless chicken thighs are the top choice — they stay juicy and flavorful during frying. If you prefer leaner meat, boneless chicken breast works too, though it may cook slightly faster.
Marinade & Batter
The marinade of soy sauce, egg, and rice vinegar tenderizes the chicken and infuses it with subtle umami flavor. Cornstarch is key for creating that ultra-crispy coating — it fries up light and crunchy without feeling greasy.
Sauce
The heart of sesame chicken is its sauce — a glossy mixture of soy sauce, honey, brown sugar, rice vinegar, and a touch of garlic. The honey and sugar create a caramelized sheen that clings beautifully to each piece of chicken, while rice vinegar balances the sweetness with a mild tang.
Sesame Oil & Seeds
Sesame oil gives the dish its distinct nutty aroma, while toasted sesame seeds add a final touch of crunch and visual appeal.
Garnish
Fresh green onions bring brightness and a subtle sharpness that cuts through the richness of the sauce.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Cut your chicken into 1-inch bite-sized pieces. In a bowl, whisk together one egg, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar. Add the chicken pieces and toss well to coat. Sprinkle in ½ cup of cornstarch and mix until the chicken is evenly coated — it should look lightly dusted and not wet.
Step 2: Fry the Chicken
Heat about 2 inches of neutral oil (like vegetable or canola) in a deep pan or wok to 350°F (175°C). Fry the chicken in small batches for about 3–4 minutes per side, until golden and crisp. Avoid overcrowding the pan — it ensures even frying and that perfect crunch. Transfer to a wire rack or paper towels to drain excess oil.
Step 3: Make the Sauce
In a small saucepan, whisk together:
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¼ cup soy sauce
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3 tablespoons honey
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2 tablespoons brown sugar
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2 tablespoons rice vinegar
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2 cloves garlic, minced
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¼ cup water
Bring the mixture to a gentle simmer over medium heat. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the sauce. Continue cooking until it thickens and becomes glossy — about 1–2 minutes. Turn off the heat and stir in 1 teaspoon sesame oil.
Step 4: Combine
Place the fried chicken in a large skillet or wok. Pour the hot sesame sauce over and toss quickly until each piece is evenly coated. The sauce should cling to the chicken without pooling at the bottom.
Step 5: Garnish and Serve
Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately over steamed jasmine rice or fried rice for that true takeout experience.
Tips, Variations, and Substitutions
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Healthier Option: For a lighter version, bake the chicken at 400°F (200°C) for 20 minutes or air fry at 375°F for 14–15 minutes, flipping halfway through.
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Add Heat: Stir in a teaspoon of chili paste or crushed red pepper flakes for a spicy-sweet kick.
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Gluten-Free Swap: Use tamari or coconut aminos instead of soy sauce, and check that your cornstarch is certified gluten-free.
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Vegetarian Option: Swap the chicken for crispy tofu or roasted cauliflower. Coat them the same way and toss with the sauce.
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Make-Ahead Tip: The sesame sauce can be prepared up to 5 days ahead and refrigerated. Reheat gently and toss with fresh chicken when ready.
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Extra Crunch: Double-fry the chicken for the crispiest texture — fry once at 325°F until lightly golden, let rest 5 minutes, then fry again at 375°F for 1–2 minutes.
Serving Ideas & Occasions
Sesame chicken is endlessly versatile and fits nearly any occasion. Serve it as:
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A weeknight dinner over steamed rice with broccoli or bok choy.
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A party dish as bite-sized sesame chicken nuggets with toothpicks for easy serving.
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A meal prep favorite — it reheats beautifully and stays flavorful.
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A holiday side for Chinese New Year or potluck dinners, adding both sweetness and visual appeal to the table.
It pairs perfectly with fried rice, chow mein, or vegetable stir-fry for a full Chinese takeout-style meal at home.
Nutritional & Health Notes
A serving of sesame chicken averages 400–450 calories, depending on portion size and preparation method. Using lean chicken breast and air frying reduces calories and fat significantly.
The sesame seeds provide healthy fats and minerals like magnesium, calcium, and zinc, while the chicken contributes high-quality protein. However, due to the sugar in the sauce, it’s best enjoyed as an occasional treat or balanced with vegetables like broccoli or snap peas.
To make it more nutritious, serve it with brown rice or cauliflower rice, and reduce the sauce sugar by one tablespoon — you’ll still get that delicious glossy coating without losing flavor.
Frequently Asked Questions (FAQs)
1. What makes sesame chicken different from General Tso’s chicken?
Sesame chicken is sweeter and nutty from the sesame oil and seeds, while General Tso’s is tangier and spicier.
2. Can I make sesame chicken without deep-frying?
Yes! Air frying or baking at high heat works great. You’ll still get crisp chicken with less oil.
3. How do I make my sauce thicker?
Simmer the sauce a bit longer, or add another teaspoon of cornstarch slurry. It should coat the back of a spoon when ready.
4. Can I store leftovers?
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet to preserve texture. Keep the sauce and chicken separate if you want maximum crispness.
5. What oil is best for frying sesame chicken?
Neutral oils like canola, peanut, or vegetable oil are best — they hold up well to high heat and don’t overpower the dish’s flavor.
6. How can I make it less sweet?
Cut the honey and sugar by half, and add a bit more soy sauce or vinegar for balance.
7. What sides go best with sesame chicken?
Steamed jasmine rice, fried rice, egg rolls, or stir-fried vegetables complement it beautifully.
Tasty Recipes Card
Description:
Crispy fried chicken bites coated in a glossy sesame sauce made with soy, honey, and toasted sesame seeds — a takeout favorite made simple and fast at home.
Ingredients:
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1 lb boneless chicken thighs or breasts, cubed
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1 egg
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1 tbsp soy sauce
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1 tsp rice vinegar
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½ cup cornstarch
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Oil for frying
Sauce:
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¼ cup soy sauce
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3 tbsp honey
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2 tbsp brown sugar
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2 tbsp rice vinegar
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2 cloves garlic, minced
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1 tsp sesame oil
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1 tbsp cornstarch + 2 tbsp water
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1 tbsp toasted sesame seeds
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2 green onions, chopped
Instructions:
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Mix egg, soy sauce, and vinegar; add chicken and coat with cornstarch.
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Fry chicken in 350°F oil until golden and crisp; drain.
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Combine soy sauce, honey, sugar, vinegar, and garlic in a pan. Simmer.
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Add cornstarch slurry to thicken. Stir in sesame oil.
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Toss fried chicken in the sauce until evenly coated.
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Garnish with sesame seeds and green onions. Serve hot over rice.
Notes:
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For a lighter version, bake or air fry instead of deep-frying.
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Adjust sauce sweetness or add chili flakes for spice.
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Keep sauce and chicken separate for crisp leftovers.
Details:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings