Sesame chicken is a takeout classic for good reason—crispy, golden chicken bites coated in a sticky, sweet-savory sauce, topped with toasted sesame seeds and green onions. It’s the dish everyone fights over.
This version is better than takeout: the chicken stays crispy even after saucing, the sauce is perfectly balanced (not too sweet, not too salty), and it comes together in under 30 minutes. No mystery ingredients, no deep fryer needed. Just delicious, restaurant-quality sesame chicken at home.
Instructions
Prepare the Chicken
Pat the chicken pieces dry with paper towels. In a large bowl, combine the cornstarch, flour, salt, and pepper. Add the chicken pieces and toss to coat. Pour the beaten eggs over the chicken and stir until well combined and each piece is coated in a thick batter.
Heat the Oil
In a large skillet or wok, heat about ¼ inch of vegetable oil over medium-high heat until shimmering (about 350°F / 175°C).
Fry the Chicken
Working in batches to avoid overcrowding, carefully add the chicken pieces to the hot oil. Fry for 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain.
Make the Sauce
In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and water. In a separate tiny bowl, prepare the cornstarch slurry.
Cook the Sauce
Pour the sauce mixture into a clean skillet or wok over medium heat. Bring to a simmer and cook for 1-2 minutes. Stir the cornstarch slurry and add it to the sauce, stirring constantly until the sauce thickens and becomes glossy, about 30-60 seconds.
Coat the Chicken
Add the fried chicken to the skillet and toss quickly to coat evenly in the sauce. Do this just before serving to keep the chicken crispy.
Serve
Transfer to a serving platter and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice.
Pro-Tips for Sesame Chicken Perfection
- Use a Thermometer: Maintaining the right oil temperature (350°F) ensures crispy, non-greasy chicken.
- Don’t Overcrowd the Pan: Fry in batches—overcrowding lowers the temperature and makes the chicken soggy.
- Drain on a Rack: Paper towels can make the coating soggy. A wire rack keeps it crispy.
- Toast the Sesame Seeds: Toasting brings out their nutty flavor. Do it in a dry skillet over medium heat for 2-3 minutes.
- Sauce Consistency: The sauce should be thick enough to coat the chicken but not gloppy. Add the cornstarch slurry gradually.
- Toss Just Before Serving: Adding the sauce too early will make the chicken lose its crispiness.
- Make It Spicy: Add red pepper flakes or a drizzle of sriracha to the sauce.
- Double the Sauce: This sauce is so good, you might want extra for rice.
This Better-Than-Takeout Sesame Chicken is crispy, sticky, and absolutely delicious.
