Sesame Chicken Recipe

If you’re anything like me, there’s something irresistibly comforting about a good Sesame Chicken Recipe that hits those sweet, savory, and slightly tangy notes all at once. What I love most about this recipe is how the chicken turns out perfectly crispy on the outside, yet tender and juicy inside, thanks to the double coating with flour and cornstarch. It’s that crunch combined with the sticky, flavorful sauce that makes this dish a real winner in my kitchen.

You’ll find that this Sesame Chicken Recipe is a fantastic dish to bring to weeknight dinners or casual gatherings because it’s easy to prepare but feels special. Plus, the sauce can be made ahead of time, which makes the whole cooking process less stressful—something every home cook will appreciate. Trust me, once you try it, your family will be asking for it on repeat!

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Ingredients You’ll Need

The beauty of this Sesame Chicken Recipe lies in how simple ingredients come together to create something truly delicious. Most of these you’ll probably have in your pantry, and when combined, they deliver an unbeatable flavor and texture.

• Boneless Skinless Chicken Breasts: I prefer chicken breasts for their tender texture, but thighs work too if you want juicier meat.
• Eggs: Acts as the binding agent for the coating to stick perfectly to each chicken piece.
• Salt and Pepper: Simple seasoning to enhance the chicken’s natural flavor.
• All Purpose Flour: Helps build the crispy crust on the outside.
• Cornstarch: The secret ingredient for extra crunchiness that sets this recipe apart.
• Oil for Frying: Use a neutral oil with a high smoke point, like vegetable or canola, to get that perfect golden fry.
• Vegetable Oil (for sauce): Just a teaspoon to sauté the garlic and develop sauce flavor.
• Minced Fresh Garlic: Adds fragrant depth to the sauce; fresh is always best here.
• Honey: Brings a natural sweetness that balances the salty soy sauce beautifully.
• Soy Sauce: I like reduced sodium so it’s not overly salty but still rich in umami.
• Ketchup: Surprising but key to adding a subtle tang and richness to the sauce.
• Brown Sugar: Enhances the caramelized flavor and adds warmth.
• Rice Vinegar: Gives the sauce that slight bite to cut through the sweetness.
• Toasted Sesame Oil: A little goes a long way to infuse the sauce with nutty aroma and flavor.
• Sesame Seeds: For garnish and extra sesame crunch.
• Sliced Green Onions: Fresh, vibrant topping that adds color and a mild onion flavor.

Variations

I’m all about making recipes work for you, so feel free to experiment with this Sesame Chicken Recipe. Over the years, I’ve found small tweaks that help cater to different tastes and dietary needs without losing any of the magic.

• Gluten-Free Option: Swap the all purpose flour with rice flour and double-check your soy sauce for gluten-free labeling—I’ve tried this and it still turns out crispy and tasty!
• Spicy Twist: Add a dash of chili flakes or a spoonful of sriracha to the sauce for a fiery kick my family loves on occasion.
• Air Fryer Version: If you want to skip deep frying, try air frying the chicken pieces—they get a great crunch with less oil.
• Vegetarian Swap: Use crispy tofu cubes instead of chicken and marinate them the same way for a delicious plant-based take.

How to Make Sesame Chicken Recipe

Step 1: Prep and Coat the Chicken

Start by cutting your boneless chicken into bite-sized pieces—about one inch works great for even cooking. Beat the eggs with salt and pepper in one bowl, then mix the flour and cornstarch in another. Dip each chicken piece first into the egg mixture, then dredge it thoroughly in the flour-cornstarch blend. I like to do this one piece at a time so the coating stays nice and even—don’t rush this step!

Step 2: Fry Until Golden and Crispy

Heat about three inches of oil in a deep pan to 350°F (175°C). Use a thermometer if you have one — it really helps maintain the ideal frying temperature. Add 7-8 chicken pieces at a time and fry for around 5 minutes, or until golden brown and crispy. Try not to overcrowd the pan; this keeps the temperature steady and ensures maximum crispness. Once done, transfer the chicken to paper towels to drain the excess oil.

Step 3: Whip Up the Flavorful Sauce

While your chicken is frying, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and cornstarch in a bowl. Heat a teaspoon of vegetable oil in a large pan over medium heat, then add the minced garlic and cook quickly—just about 30 seconds until fragrant. Pour in the sauce mixture and bring it to a simmer. Cook for 3-4 minutes, stirring often, until it thickens slightly into that glossy, perfect texture.

Step 4: Toss and Serve

Once your sauce is ready, add the crispy chicken pieces to the pan and gently toss them to coat every delicious bite. Sprinkle on sesame seeds and sliced green onions for that final touch of flavor and color. Serve immediately because the chicken is best enjoyed while it’s still crispy and sticky!

How to Serve Sesame Chicken Recipe

Garnishes

I always top my sesame chicken with plenty of toasted sesame seeds and freshly sliced green onions — they add such a lovely crunch and fresh bite. Sometimes, I throw in a sprinkle of red pepper flakes for a gentle hint of heat. You’ll notice how the green onions brighten everything up visually and flavor-wise.

Side Dishes

For sides, I’m a big fan of serving this with steamed jasmine rice or even fried rice to soak up that amazing sauce. If you’re aiming for a lighter meal, steamed broccoli or snap peas make a great, crisp contrast. My family also loves simple stir-fried veggies alongside for an easy, balanced dinner.

Creative Ways to Present

For a party or special occasion, I like to serve the sesame chicken over a bed of fluffy rice noodles and garnish with extra sesame seeds and chopped cilantro for a fresh twist. You can also serve it in lettuce cups for a fun, bite-sized presentation that everyone enjoys picking at.

Make Ahead and Storage

Storing Leftovers

I usually store leftover sesame chicken in an airtight container in the fridge, and it keeps well for 3-4 days. Just be mindful that the coating softens a bit as it sits—still delicious, but not quite as crispy as fresh.

Freezing

I’ve frozen cooked sesame chicken without the sauce separate from time to time. When properly sealed, it stays good for up to 2 months. Defrost overnight in the fridge for best results before reheating.

Reheating

Reheating in the oven or air fryer at 350°F for about 8-10 minutes helps revive the crispiness better than microwave reheating. After warming the chicken, toss it again in the warmed sauce, and you’ll have almost fresh-tasting leftovers.

FAQs

Final Thoughts

Honestly, this Sesame Chicken Recipe holds a special place in my heart because it’s both comforting and crowd-pleasing every single time. It’s perfect for those days when you want something satisfying without fussing over complicated steps. I hope you’ll give it a try—you might just find it becoming a staple in your own recipe rotation as it has in mine!

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