Sesame Chicken Recipe

Hey Flavor Sailors! Ready to Ride the Sesame Chicken Wave?

Picture this: golden-crisp chicken pieces swimming in a glossy, sweet-savory sauce that clings like your favorite cozy sweater. That first bite hits all the right notes – crackly edges giving way to tender chicken, followed by that addictive garlicky-sesame hug. Is your mouth watering yet? Because mine definitely is!

Here’s the truth bomb: you don’t need takeout menus or mysterious cardboard boxes to enjoy restaurant-quality sesame chicken. In fact? Your homemade version will knock those soggy takeout containers right out of the water. Why? Because YOU control the ingredients. No questionable oils, no sugar overloads – just pure, craveable magic made with love (and maybe a little happy dancing when that sauce thickens perfectly).

At BiteTide, we live for these kitchen wins – dishes that taste like they took hours but actually come together faster than your favorite streaming show loads. This sesame chicken? It’s weeknight superhero material. With my pro tips and zero-fuss approach, you’ll be tossing that crispy goodness in sticky-sweet sauce while barely breaking a sweat. So tie on that apron, crank up your feel-good playlist, and let’s make some wok-less magic happen!

My Takeout Epiphany: Why Homemade Sesame Chicken Stole My Heart

Confession time: My sesame chicken obsession started in college during epic study sessions. My roommate Zoe and I would split a greasy takeout container, chopsticks dueling over the last saucy piece. One midnight, post-cramming, we stared at the sad leftover container and had an epiphany: “We could probably make this better ourselves.” Challenge accepted!

Our first attempt? Let’s just say the fire alarm joined our kitchen party. Burnt chicken swimming in a suspiciously ketchup-red sauce isn’t my proudest moment. But that disaster sparked something! I became a woman possessed – tweaking sauces, testing cornstarch ratios, even bribing my food-science major neighbor with brownies for crispiness tips. The breakthrough came when I added that splash of rice vinegar for brightness – suddenly the flavors sang! Now, every time I make this, I think of Zoe and how our kitchen fails taught us that the best meals come with laughter (and maybe a fire extinguisher nearby).

Sesame Chicken Recipe

---

• Author: islamerrick
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Crispy, saucy, and packed with sweet-and-savory flavor—this Sesame Chicken is your takeout favorite made better at home. Tossed in a glossy, garlicky glaze with a hint of spice and finished with toasted sesame, it’s a crowd-pleasing classic every time.

---

Ingredients

Scale 1x2x3x

For the Sauce:

¼ cup soy sauce

¼ cup ketchup

2 tbsp honey

1 tbsp brown sugar

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp sweet chili sauce (or red pepper flakes for spice)

3 cloves garlic, minced

2 tsp cornstarch

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

2 large eggs

3 tbsp cornstarch

½ tsp salt

½ tsp black pepper

¾ cup all-purpose flour

2 tbsp oil (for pan-frying)

---

Instructions

Make the Sauce: In a bowl, whisk together all sauce ingredients. Set aside.

Prep the Chicken: In one bowl, beat the eggs. In another, combine flour, cornstarch, salt, and pepper.

Coat Chicken: Dip chicken pieces in egg, then dredge in flour mixture until fully coated.

Cook: Heat oil in a large skillet over medium-high heat. Fry chicken in batches, turning to brown evenly, about 6–8 minutes total. Remove and set aside.

Glaze: Wipe excess oil from the pan. Pour in the sauce and cook over medium heat until it thickens, about 2–3 minutes.

Combine: Return chicken to the pan and toss to coat in the sticky sesame sauce.

Serve: Sprinkle with sesame seeds and green onions, and serve over rice or noodles.

• Prep Time: 15 mins
• Cook Time: 20 minutes
• Category: Dinner

Nutrition

• Calories: 450
• Fat: 20g
• Carbohydrates: 22g
• Protein: 35g

Your Flavor Crew: Sesame Chicken Ingredients Demystified

Gather your squad! These pantry heroes create magic together:

• Chicken Breasts (1.5 lbs) – Our crispy canvas! Pro hack: Freeze for 15 minutes before chopping for cleaner cuts. Thighs work too for juicier bites.
• Soy Sauce (¼ cup) – The umami backbone. Swap with tamari for gluten-free needs!
• Ketchup (¼ cup) – SECRET WEAPON! Adds tangy depth. No ketchup? Tomato paste + 1 tsp vinegar + ½ tsp sugar.
• Honey (2 tbsp) & Brown Sugar (1 tbsp) – The sweet soulmates. Maple syrup works in a pinch!
• Sesame Oil (1 tbsp) – Liquid gold! Toasted version ONLY – regular tastes like cardboard.
• Rice Vinegar (1 tbsp) – Our brightness booster. White vinegar + ½ tsp sugar subs nicely.
• Sweet Chili Sauce (1 tbsp) – Gentle heat. Sriracha or red pepper flakes work for spice lovers!
• Garlic (3 cloves) – Non-negotiable flavor bomb. Pre-minced jars? I won’t tell!
• Cornstarch (2 tsp sauce + 3 tbsp chicken) – The crispy-and-thicky superhero! Arrowroot works too.
• Eggs (2 large) – Our edible glue for that craggly crust.
• Flour (¾ cup) – The crispy blanket. Gluten-free? Cup4Cup flour works great!

Let’s Get Cooking: Crispy Chicken, No Stress Allowed!

Ready for the fun part? Follow these steps like a kitchen GPS:

1. SAUCE PREP (2 mins): Whisk ALL sauce ingredients in a bowl until smooth. Taste it! Want more tang? Add vinegar. More heat? Extra chili sauce. Set this flavor bomb aside. Chef’s Whisper: “Cornstarch looks lumpy? Push through a fine sieve!”
2. CHICKEN STATION (5 mins): Set up your assembly line: 1 bowl with beaten eggs, 1 bowl with flour + cornstarch + salt + pepper (whisk well!). Pat chicken DRY – moisture is the enemy of crispiness! Pro Move: “Use your left hand for wet ingredients, right for dry – no breaded fingers!”
3. CRISP CREATION (10 mins): Heat oil in large skillet over medium-high until shimmering (test with flour speck – it should sizzle!). Dip chicken in egg, let excess drip, then dredge in flour. Shake off extra! Fry in SINGLE LAYER (crowding = steamed chicken sadness) 3-4 mins per side until GBD (Golden Brown Delicious!). Work in batches. Drain on rack, not paper towels – stays crispier!
4. SAUCE MAGIC (3 mins): Wipe skillet clean (leave ½ tsp oil). Pour sauce – it’ll bubble dramatically! Stir constantly over medium heat until thick enough to coat a spoon (about 90 seconds). Watch Closely: “Sauce thickens FAST! Remove from heat when it looks like lava.”
5. GRAND FINALE (1 min): Off heat, add chicken back in. Gently toss until every nook wears that glossy coat. Secret Tip: “Toss with 90% sauce first, then drizzle remaining – prevents sogginess!”

Plate Like a Pro: Serving Your Sesame Masterpiece

Presentation matters! Scoop fluffy jasmine rice into bowls (I use an ice cream scoop for neat domes). Arrange chicken artfully over top – let those saucy bits peek through! Now, the jewelry: sprinkle with toasted sesame seeds (toast in dry pan 60 seconds until fragrant) and thinly sliced scallions. For that restaurant touch? Add quick-pickled cucumbers: ribbon sliced cukes + 2 tbsp rice vinegar + 1 tsp sugar. Let sit 10 mins while cooking. The bright crunch cuts through the richness perfectly!

Make It Yours: Delicious Twists on Sesame Chicken

• Spicy Dragon Style: Add 1 tbsp sriracha to sauce + garnish with sliced Fresno chilies
• Tropical Escape: Swap honey for pineapple juice + 1 tsp ginger. Top with toasted coconut!
• Veggie-Packed: Toss in stir-fried broccoli, bell peppers, and snap peas with the chicken
• Gluten-Free Guru: Use tamari + GF flour blend. Cornstarch is naturally GF!
• Nutty Crunch: Stir ¼ cup toasted cashews or peanuts in with final toss

Isla’s Insider Scoop: Sesame Chicken Secrets & Stories

This recipe has sailed through countless test kitchens (aka my friends’ apartments!). Originally, I double-fried the chicken (SO crispy but SO messy). My neighbor Mark – bless his patience – finally said: “Isla, it’s Tuesday night, not a cooking competition!” Lightbulb moment! The single fry + cornstarch/flour blend? Total game-changer. Still shatteringly crisp, half the effort. Lesson learned: great food shouldn’t leave you scrubbing oil splatters for hours!

Funny fail turned win: Once, mid-sauce simmer, my cat Mr. Whiskers jumped on the counter and knocked over the sesame seeds. I frantically toasted MORE seeds… and discovered DOUBLE toasted seeds taste AMAZING. Now I always toast them twice! Moral: Kitchen “disasters” often lead to delicious discoveries. Embrace the chaos!

Sesame Chicken SOS: Your Questions, Answered!

Q: My sauce turned into glue! Help!
A: Over-thickening happens! Thin it with 1 tbsp warm water or broth at a time until it flows. Next time: remove sauce from heat the SECOND it coats your spoon – residual heat keeps thickening.

Q: Chicken isn’t crispy. Where did I go wrong?
A: Three culprits: 1) Didn’t pat chicken dry enough, 2) Crowded the pan (steam softens crust), 3) Sauce added too early (always toss RIGHT before serving). Fix: Drain fried chicken on a wire rack, not paper towels!

Q: Can I prep components ahead?
A: Absolutely! Sauce keeps 3 days refrigerated. Breaded (uncooked) chicken freezes beautifully: arrange on parchment-lined sheet, freeze solid, then bag. Fry frozen – add 2 mins cooking time!

Q: Too sweet for my taste. Adjustments?
A: Reduce honey to 1 tbsp + add 1 tbsp lime juice. Or swap ketchup for tomato paste + 1 tsp vinegar. Taste as you go!

Nutritional Navigation (Per Serving)

Calories: 450 | Net Carbs: 22g | Protein: 35g | Fat: 20g
Note: Using 1 tbsp less oil for frying reduces fat by 4g/serving. Serving with cauliflower rice cuts carbs to 10g!