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Ready in just 30 minutes, this Sesame Chicken recipe features tender, juicy pieces of chicken coated in a savory-sweet and lightly nutty sauce. Serve over rice for a quick, easy weeknight dinner.
When we order takeout, it’s almost always Chinese. It’s one of the few cuisines the entire family loves and we can usually agree on ordering. But I do try not to rely on takeout too often, so I’ve started recreating our favorite takeout dishes at home. A few of our favorites are Hunan chicken, kung pao chicken, and salt and pepper chicken.
We do like to mix things up occasionally, though, and sesame chicken has become a new go-to. It’s not spicy, so the entire family loves it, and the sauce is a yummy sticky-sweet sauce with a hint of nutty sesame. This homemade version comes together in just 30 minutes with a handful of ingredients, so it’s definitely one I will be making on a regular basis.
Why This Sesame Chicken Recipe Is So Good
- Ready in 30 minutes. This sesame chicken recipe is quicker and easier than going to grab takeout! It takes just 30 minutes and a handful of steps to make from start to finish. Perfect for those busy weeknights!
- Better than takeout. My family loves this recipe even better than takeout. They say it tastes better and the chicken is way juicier and more tender. Plus, there’s no chance of it being dried out or overcooked.
- Juicy bites of chicken. My favorite thing about this recipe is how tender and juicy the pieces of chicken are. I use chicken thighs for that reason. Then, browning the chicken ensures all the juicy goodness is locked inside.
Ingredient Notes & Substitutions
Here’s an overview of everything needed to make this recipe and any possible substitutions. Be sure to check out the recipe card at the end of the post for the exact measurements.
- Egg – Helps coat the chicken.
- Cornstarch – Used to create a crispy texture on the chicken and to thicken the sauce.
- Salt & pepper
- Chicken – I used boneless, skinless chicken thighs. Boneless, skinless chicken breasts work well if you prefer white meat, though thighs stay juicier during the pan-frying process.
- Soy sauce – You can use low-sodium soy sauce if you want to control the salt level, or substitute tamari or coconut aminos for a gluten-free option.
- Toasted sesame oil – Adds a lightly nutty flavor.
- Brown sugar – Honey or maple syrup can be substituted for the brown sugar in equal amounts, though it will slightly alter the flavor.
- Rice vinegar – If you don’t have rice vinegar, apple cider vinegar or white vinegar can be used as a substitute.
- Garlic & ginger – Fresh garlic and ginger add earthy flavor to the sauce.
How To Make Sesame Chicken
I love how quick and easy this recipe is to make, especially on busy weeknights. The printable instructions can be found in the recipe card at the end of the post.
- Dredge the chicken. Whisk the egg, 2 tablespoons of cornstarch, salt, and pepper in a bowl until smooth and frothy. Toss the chicken pieces until each one is evenly coated in the mixture.
- Make the sauce. In another bowl, combine all of the sauce ingredients and the remaining ½ tablespoon of cornstarch. Whisk until the cornstarch is completely dissolved.
- Cook the chicken. Heat the oil over medium-high until hot. Add the chicken in a single layer. Cook for 4-5 minutes, until the bottom is golden brown and crisp. Flip and cook for another 3-4 minutes. The internal temperature should be 165F.
- Add the sauce. Give the sauce a quick stir then pour it over the chicken. Stir constantly for 1-2 minutes, until the sauce thickens into a glossy glaze that coats the chicken.
- Enjoy. Serve over jasmine rice, garnished with toasted sesame seeds and sliced green onions.
Tips for Success
Here are a few things to keep in mind when making this sesame chicken recipe.
- Flip the chicken once. To get the crisp outside, you need to leave the chicken alone and give it a chance to brown. Let it cook for 4-5 minutes before you flip it, and then cook for another 3-4 minutes before you touch it again.
- Cook in a single layer. Make sure the pan is big enough that the chicken can be spread in a single layer, ideally with a small amount of space between them. This allows for even cooking and browning.
- Make sure the cornstarch dissolves. When combining the sauce ingredients, be sure to whisk well until all of the cornstarch is dissolved. I like to give it a second little stir before adding it to the pan, too.
- Stir after adding the sauce. Once the sauce is added to the pan with the chicken, stir continuously for 1-2 minutes, ensuring that each chicken piece is evenly coated in the sauce.
- Make it spicy. Add a pinch of crushed red pepper flakes or a teaspoon of sriracha to the sauce mixture if you prefer your sesame chicken with a bit of heat.
What To Serve It With
For a quick and easy dinner, I’ll serve this sesame chicken over jasmine rice with some toasted sesame seeds and green onions sprinkled on top.
If I have a bit more time, I’ll swap the jasmine rice for fried rice or some Panda Express chow mein. My family also loves to add egg rolls or cream cheese rangoon as a side dish.
Storing & Reheating
- Fridge: Keep leftover sesame chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat individual portions in the microwave for 1 to 2 minutes, or warm the chicken in a skillet over medium heat with a splash of water to loosen the sauce until it reaches an internal temperature of 165°F (74°C).
- Freeze: You can freeze the cooked chicken and sauce for up to 3 months, though the coating will lose its texture. Thaw overnight in the fridge before reheating.
Sesame Chicken
Ready in just 30 minutes, this Sesame Chicken recipe features tender, juicy pieces of chicken coated in a savory-sweet and lightly nutty sauce. Serve over rice for a quick, easy weeknight dinner.
Servings: 4 people
Ingredients
- 1 large egg
- 2 ½ Tablespoons cornstarch separated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 Tablespoons water
- 1 Tablespoon toasted sesame oil
- 3 Tablespoons brown sugar
- 1 Tablespoon rice vinegar
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 2 Tablespoons vegetable oil
- 4 cups cooked jasmine rice for serving
- 1 tablespoon toasted sesame seeds for garnish
- 2 green onions sliced, for garnish
Instructions
- Whisk the egg, 2 tablespoons of cornstarch, salt and pepper together in a medium bowl until the mixture is smooth and frothy.
- Add the trimmed and chopped chicken thigh pieces to the bowl and toss thoroughly until every piece is evenly coated in the egg mixture.
- In a separate small bowl, combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, and the remaining 1/2 tablespoon of cornstarch, whisking well until the cornstarch completely dissolves.
- Place a large skillet over medium-high heat and add the vegetable oil, swirling the pan to coat the bottom completely until the oil is hot.
- Add the coated chicken pieces to the hot skillet, spreading them out into a single layer.
- Let the chicken cook undisturbed for about 4 to 5 minutes, or until the bottom side becomes golden brown and crisp.
- Flip the chicken pieces over, and cook for another 3 to 4 minutes until the other side is browned and the chicken is fully cooked through to an internal temperature of 165°F (74°C).
- Give the sauce mixture a quick stir to redistribute the cornstarch, pour it directly into the skillet with the chicken, and stir constantly for 1 to 2 minutes over the heat until the sauce thickens into a glossy glaze that coats the chicken.
- Serve hot over cooked jasmine rice, garnished with toasted sesame seeds and sliced green onions. Enjoy!
Last Step:
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Notes
Store leftover sesame chicken in the fridge for up to 4 days.
Nutrition
Calories: 526kcal | Carbohydrates: 60g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1078mg | Potassium: 427mg | Fiber: 1g | Sugar: 9g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg
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