Name: Sesame Chicken Recipe: Crispy and Addictively Saucy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1½ lbs chicken pieces; Egg + cornstarch/flour coating; Soy-honey-sesame sauce; Toasted sesame seeds

Introduction

Table of Contents

Sesame Chicken is the glossy, sweet-salty, sesame-studded takeout classic you’ll never order again once you taste this homemade version. Ultra-crispy chicken pieces are tossed in a sticky honey-soy glaze and showered with toasted sesame seeds—better than any restaurant. Presented in a white ceramic bowl over steamed rice, optionally garnished with sliced green onions and extra sesame seeds, this Sesame Chicken offers a glossy, golden aesthetic that elevates weeknight dinner to celebration status.

Ingredients

For the Crispy Chicken (serves 4):

1½ lbs boneless chicken thighs or breasts, cut into 1-inch pieces
1 large egg
½ cup cornstarch
¼ cup all-purpose flour
½ tsp baking powder (secret to extra crisp)
1 tsp kosher salt
½ tsp white pepper
Oil for frying (peanut, vegetable, or canola)

For the Sesame Sauce:

⅓ cup soy sauce (low-sodium preferred)
¼ cup honey
¼ cup brown sugar
3 tbsp rice vinegar
2 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch + 2 tbsp water (slurry)
1–2 tsp chili garlic sauce or sriracha (optional heat)
2 tbsp toasted sesame seeds
3 green onions, sliced

Serving:

Steamed rice, broccoli, extra sesame seeds
Suggested Aesthetic: Serve in white ceramic bowls over rice

Step-by-Step Process

Pat the chicken completely dry. Whisk the egg in a bowl. In another bowl, mix cornstarch, flour, baking powder, salt, and pepper.
Dip chicken in egg, then coat thoroughly in cornstarch mixture. Shake off excess.
Heat 2–3 inches of oil to 350°F. Fry chicken in batches for 4–5 minutes until deep golden and crispy. Drain on a wire rack.
Make sauce: In a large skillet or wok, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and chili sauce. Bring to a simmer.
Stir the cornstarch slurry, then add it to the sauce. Cook 1–2 minutes until thick and glossy.
Add fried chicken to the sauce; toss until every piece is coated.
Remove from heat. Sprinkle generously with sesame seeds and green onions.
Serve immediately over rice.

Tips for Better Sesame Chicken

Double-fry for restaurant crunch: first at 325°F 3 min, rest, then 375°F 1–2 min.
Dry chicken thoroughly—wet chicken = soggy coating.
Use thighs for juicier results; breasts work but dry faster.
Make sauce while chicken fries—timing is perfect.
Toast sesame seeds in a dry pan for 2–3 min—unlocks flavor.
Double the sauce—people always want extra.

Variations and Customization

Classic Orange Sesame Chicken: Add ¼ cup orange juice + zest.
Spicy Firecracker: Double chili sauce + red pepper flakes.
Healthier Baked Version: Air-fry or oven-bake coated chicken at 425°F for 18–22 min.
Vegetarian Sesame Tofu: Use pressed tofu cubes.
Kid-Friendly Mild: Skip chili sauce + reduce ginger.
Luxe Black Sesame: Use half black sesame seeds for a dramatic look.

Storage and Serving Tips

Day 1: peak crispiness; Day 2: still delicious (reheat in air fryer).
Fridge up to 3 days.
Best reheating method: air fryer or oven, 400° F, 5–8 min (microwave softens coating).
Refresh trick: quick pan-fry in 1 tsp oil to re-crisp.
Ideal serving temperature: hot and saucy.
Pair with jasmine rice, steamed broccoli, and cold beer; serve in white ceramic bowls.

Nutritional Information

Based on 4 servings:

Calories: 680 kcal
Total Fat: 32g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 180mg
Sodium: 1,600mg
Total Carbohydrates: 62g
Dietary Fiber: 1g
Sugars: 36g
Protein: 38g
Vitamin A: 8% Daily Value
Vitamin C: 10% Daily Value
Calcium: 8% Daily Value
Iron: 15% Daily Value

Note: Baking instead of frying drops ~150 calories.

Conclusion

This sesame chicken is dangerously good—the kind of dinner where forks slow down, eyes close, and someone inevitably says, “This is better than takeout.” Crispy outside, tender inside, bathed in that sticky-sweet glaze you’ll want to lick off the plate. Make it once, and it becomes permanent rotation—your wallet and taste buds will thank you.