Sesame Chicken

This Sesame Chicken recipe is a takeout favorite made easily at home—and it's even better than what you'd get at a restaurant. Featuring tender, crispy fried chicken coated in a glossy, savory-sweet sesame sauce, it's an unforgettable dinner you’ll want to make again and again.

Why You’ll Love This Recipe

• Crispy and juicy chicken that holds up beautifully to the sauce

• Homemade sesame sauce that’s bold, sweet, slightly spicy, and rich in umami

• Easy to make with pantry-friendly ingredients

• Better than takeout with full control over ingredients and seasoning

• Crowd-pleasing for both kids and adults

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
1 lb boneless, skinless chicken breast, cubed
Canola or vegetable oil, for frying
2 tablespoon toasted sesame seeds

For the Batter:
2 tablespoon all-purpose flour
2 tablespoon cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoon soy sauce
2 tablespoon dry sherry
2 tablespoon water
1 teaspoon vegetable oil
1 dash sesame oil

For the Sauce:
½ cup chicken broth
¾ cup white sugar (or substitute with ½ cup honey)
¼ cup soy sauce
2 tablespoon rice vinegar
2 tablespoon sesame oil
1 teaspoon Sriracha
2 cloves garlic, minced
¼ cup cornstarch
¼ cup water

Directions

1. Prepare the Batter and Chicken:
In a medium bowl, whisk together the flour, 2 tablespoons of cornstarch, baking soda, and baking powder. Add in soy sauce, dry sherry, water, vegetable oil, and a dash of sesame oil. Stir until smooth.
Add the chicken cubes to the batter, toss to coat well, then cover and refrigerate for 20 minutes.

2. Fry the Chicken:
Heat canola or vegetable oil in a deep fryer or heavy saucepan to 375°F.
Working in batches, fry the battered chicken pieces for 3–4 minutes, or until golden brown and fully cooked.
Remove and drain on a paper towel-lined plate.

3. Make the Sesame Sauce:
In a large skillet or wok, bring the chicken broth, sugar (or honey), soy sauce, rice vinegar, sesame oil, Sriracha, and garlic to a boil over high heat.
In a small bowl, mix ¼ cup cornstarch with ¼ cup water until smooth. Stir into the boiling sauce.
Reduce heat and simmer for about 2 minutes, or until thickened.

4. Combine:
Add the fried chicken pieces to the skillet and stir to coat them evenly in the sauce.
Sprinkle with toasted sesame seeds and serve hot.

Servings and timing

Serves: 6
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Variations

• Make it spicy: Add more Sriracha or a pinch of red pepper flakes to the sauce.

• Honey sesame version: Replace white sugar with ½ cup of honey for a slightly milder, natural sweetness.

• Lighter version: Skip the deep frying and sauté the battered chicken in a skillet with less oil until golden.

• Add vegetables: Toss in sautéed bell peppers, broccoli, or snow peas for extra nutrition and crunch.

• Serve it differently: Try serving over rice, noodles, or wrapped in lettuce cups.

Storage/Reheating

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring in between.
Freeze: Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and offer even more juiciness and flavor.

Can I air fry the chicken instead of deep frying?

Yes, spray the battered chicken pieces with cooking spray and air fry at 375°F for 12–14 minutes, flipping halfway through.

Is there a substitute for dry sherry?

You can use mirin, dry white wine, or a bit of apple cider vinegar with a pinch of sugar as a substitute.

Can I make this gluten-free?

Yes, use a gluten-free flour blend and tamari in place of soy sauce. Also, confirm your baking powder is gluten-free.

What can I use instead of cornstarch?

Arrowroot powder or potato starch can be used as a thickener in the sauce and batter.

How do I make the chicken extra crispy?

Make sure your oil is at the correct temperature (375°F) and avoid overcrowding the pan while frying.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Reheat gently before tossing with chicken.

Why is my sauce too thick or too thin?

If it’s too thick, add a splash of broth or water. If too thin, simmer longer or add a bit more cornstarch slurry.

Can I skip the Sriracha?

Yes, the dish will still be flavorful without it. You can substitute with a pinch of cayenne if you want milder heat.

What sides go well with sesame chicken?

It pairs well with white or brown rice, steamed broccoli, stir-fried veggies, or Asian slaw.

Conclusion

This Sesame Chicken recipe brings all the crave-worthy flavors of your favorite takeout dish straight to your kitchen—crispy chicken, a sticky-sweet-savory sauce, and just the right kick of heat. It’s simple to prepare, incredibly satisfying, and ideal for both weeknights and weekend feasts. Give it a try and elevate your next dinner at home!