If you are craving a dish that perfectly balances sweet, savory, and that irresistible nutty crunch, this Sesame Chicken Recipe is going to be your new go-to. Tender chicken pieces lightly coated in a crispy cornstarch shell, then tossed in a homemade glossy sauce bursting with honey, soy, and toasted sesame oil flavors—it’s comfort food with a touch of elegance. Whether it’s a quick weeknight meal or something special for guests, this Sesame Chicken Recipe brings a delightful harmony of textures and tastes to your table every time.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to create this memorable dish. Each one plays an essential role: from the perfectly tender chicken, to the buttery crunch of sesame seeds, and the sweet-savory glaze that ties it all together.
- 2 large boneless skinless chicken breasts: The star protein, ensuring juicy, tender bites.
- 3 tablespoons cornstarch: Provides a crispy coating that locks in moisture.
- 3 tablespoons olive oil (divided): For frying the chicken with a subtle richness without overpowering the sauce.
- Sesame seeds and chopped scallions (to taste): Fresh garnishes that add crunch and color.
- 1/2 cup water: Balances the sauce while helping it thicken just right.
- 1/4 cup packed brown sugar: Adds deep caramelized sweetness.
- 3 tablespoons low sodium soy sauce: Offers a savory umami boost without excess saltiness.
- 2 tablespoons honey: Gives a smooth, natural sweetness that rounds out the flavors.
- 1 tablespoon apple cider vinegar or rice vinegar: Injects a bright tang that cuts through richness.
- 1 tablespoon cornstarch: Helps create that perfectly thickened, glossy sauce.
- 1 teaspoon toasted sesame oil: Infuses the iconic toasted sesame flavor that defines the dish.
- 3 cloves garlic (minced): Brings a fragrant warmth and depth to the sauce.
How to Make Sesame Chicken Recipe
Step 1: Whisk Together the Sauce
Begin by combining the water, brown sugar, soy sauce, honey, vinegar, cornstarch, toasted sesame oil, and minced garlic in a small bowl. Whisk these ingredients thoroughly until the brown sugar dissolves and the mixture is smooth. This simple sauce is the heart of your Sesame Chicken Recipe, delivering all the sweet, tangy, and nutty flavor in every bite.
Step 2: Prepare the Chicken
Cut your chicken breasts into approximately 1-inch pieces for perfect bite-sized morsels. Place them in a bowl and sprinkle the 3 tablespoons of cornstarch on top, tossing gently to coat each piece in a light dusting. This step ensures your chicken achieves that crispy texture on the outside while staying juicy inside—an absolute must for authentic Sesame Chicken Recipe magic.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. To avoid overcrowding, cook the chicken in two batches for even browning. Let the pieces cook for about 4 minutes, then flip each piece and cook for another 3 to 4 minutes until beautifully browned and no longer pink inside (an internal temperature of 165°F signals it’s done). Once cooked, transfer the first batch to a plate. Add the remaining tablespoon of olive oil for the second batch and repeat the process.
Step 4: Combine Chicken and Sauce
After the second batch of chicken is cooked, return the first batch to the skillet. Pour the prepared sauce over the chicken and stir gently to coat all the pieces. Let the sauce bubble and thicken for 30 seconds to one minute until it becomes glossy and clingy. Remove from heat, then sprinkle liberally with sesame seeds and chopped scallions. Serve piping hot, preferably over fluffy rice or your favorite noodles, for an unforgettable meal.
How to Serve Sesame Chicken Recipe
Garnishes
Adding sesame seeds and chopped scallions is a classic way to finish this dish, giving it a fresh crunch and vibrant green color. If you want to take it a step further, a light drizzle of extra toasted sesame oil over the top can intensify that irresistible nutty aroma just before serving.
Side Dishes
This Sesame Chicken Recipe pairs beautifully with simple steamed jasmine rice or brown rice to soak up the luscious sauce. For more variety, stir-fried vegetables such as broccoli, snap peas, or bell peppers add color and a crisp, fresh contrast to the rich chicken. You could also serve it over noodles like udon or rice noodles for a comforting twist.
Creative Ways to Present
Looking to wow guests or family? Present your Sesame Chicken on a bed of vibrant sautéed bok choy with a sprinkle of toasted almonds for extra crunch. Alternatively, use crisp lettuce leaves as cups to create a fun, hands-on meal. Whichever way you choose, presentation can make this classic dish feel delightfully special.
Make Ahead and Storage
Storing Leftovers
Leftover Sesame Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to separate any garnishes like scallions or sesame seeds and add fresh before reheating to keep that crisp texture and vibrant flavor.
Freezing
To freeze, cool the chicken completely, then place it in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results. Note that freezing may slightly soften the crisp coating, but the delicious sauce remains full-flavored.
Reheating
The best way to reheat your Sesame Chicken is gently on the stovetop over medium heat, stirring frequently until warmed through. This helps maintain the sauce’s texture and prevents the chicken from drying out. Alternatively, reheat in the microwave in short bursts, stirring in between.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring a bit more juiciness and flavor to the dish and can handle the frying process well. Just adjust cooking time slightly until they reach an internal temperature of 165°F.
Is there a substitute for cornstarch?
You can use arrowroot powder or potato starch as alternatives—they provide similar coating and thickening abilities, though cornstarch tends to be the most reliable for that signature crispness.
How spicy is this Sesame Chicken Recipe?
This recipe is on the mild side, focusing on sweet and savory flavors. If you like heat, consider adding crushed red pepper flakes or a dash of chili sauce to the sauce mixture for a spicy kick.
Can I make the sauce ahead of time?
Yes, the sauce can be mixed and stored in the fridge for up to 2 days before cooking. Just give it a good whisk before adding it to the chicken to ensure everything is evenly combined.
What can I serve if I want a gluten-free version?
Use gluten-free soy sauce or tamari instead of regular soy sauce, and confirm that your other ingredients are gluten-free. This swap keeps the Sesame Chicken Recipe accessible for gluten-sensitive eaters without compromising flavor.
Final Thoughts
This Sesame Chicken Recipe is a wonderful way to bring restaurant-quality flavor into your home kitchen with ease. Its perfect balance of textures and mouthwatering sauce makes it a crowd-pleaser that feels both comforting and special. I wholeheartedly encourage you to try this recipe—you might just find it becoming a beloved staple!
Print
Sesame Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Sesame Chicken recipe features tender, juicy chicken pieces coated in a crisp cornstarch layer and tossed in a sweet and savory homemade sesame sauce. Garnished with toasted sesame seeds and fresh scallions, this dish is perfect served over rice or noodles for a quick, delicious weeknight dinner.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 3 tablespoons cornstarch
- 3 tablespoons olive oil (divided)
Sauce
- 1/2 cup water
- 1/4 cup packed brown sugar
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
Garnish
- Sesame seeds (to taste)
- Chopped scallions (to taste)
Instructions
- Prepare the sauce: In a small bowl, whisk together the water, brown sugar, low sodium soy sauce, honey, vinegar, cornstarch, toasted sesame oil, and minced garlic until smooth and combined.
- Coat the chicken: Cut the chicken breasts into approximately 1-inch pieces and place them in a separate bowl. Sprinkle the 3 tablespoons of cornstarch over the chicken, then toss well to ensure each piece is evenly coated.
- Cook the chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding. For each batch, cook the chicken pieces for about 4 minutes on one side, then flip using tongs and cook for another 3 to 4 minutes until browned and fully cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate. Add the remaining 1 tablespoon of olive oil to the skillet before cooking the second batch.
- Combine chicken and sauce: Once both batches are cooked, return all the chicken back to the skillet. Pour in the prepared sauce and cook for 30 seconds to 1 minute, stirring gently, until the sauce bubbles and thickens, coating the chicken evenly.
- Garnish and serve: Remove the skillet from heat. Sprinkle toasted sesame seeds and chopped scallions over the top. Serve immediately over cooked rice or noodles for a complete meal.
Notes
- Use low sodium soy sauce to control the saltiness of the dish.
- To keep the chicken crispy, cook it in batches and avoid overcrowding the pan.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure cornstarch is gluten-free.
- You can toast your own sesame seeds for enhanced flavor by lightly warming them in a dry skillet until golden.
- This recipe pairs well with steamed vegetables or a side salad for a balanced meal.
