I perfected my Honey Sesame Chicken, with tender chicken bites coated in a sticky sweet and savory sauce and ready in just 30 minutes.

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This Best Sesame Chicken Recipe is my go to for busy nights. I use boneless skinless chicken thighs cut into little pieces and after one test I couldn’t stop tweaking the glaze until it was sticky, sweet, just a little sneaky.

The honey gives it that shiny, sweet pull everyone reaches for first, but there is a balance that keeps it from being flat. I always call it my Easy Sesame Chicken or sometimes a Honey Sesame Chicken moment, depending on my mood.

It’s fast, a lil messy, full of bold flavor and people always ask for the recipe.

Ingredients

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Chicken thighs: rich in protein and iron, juicy, more flavorful than breast.
Cornstarch: gives a crispy coating and thickens sauce, it’s mostly carbs though.
Soy sauce: salty umami, lots of sodium, you’ll want low sodium for balance.
Honey: adds natural sweetness and sheen, it’s higher sugar so use sparingly.
Rice vinegar: brightens with gentle acidity, cuts sweetness and balances flavor.
Garlic and ginger: aromatic kick, offer antioxidants and depth, fresh is best.
Sesame oil: nutty aroma, strong flavor, mostly unsaturated fats, use sparingly.
Green onions: fresh brightness, low calories, adds texture and mild onion flavor.
Toasted sesame seeds: add crunch and nuttiness, small boost of minerals.

Ingredient Quantities

1 lb boneless skinless chicken thighs, cut into bite sized pieces

1 large egg, beaten

1/2 cup cornstarch for coating

2 tbsp cornstarch for sauce slurry

1/2 tsp salt

1/4 tsp black pepper

vegetable oil or canola oil, about 1/2 cup

1/3 cup low sodium soy sauce

1/3 cup honey

2 tbsp rice vinegar

2 tbsp brown sugar

1 tbsp sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1/4 cup chicken broth or water

1 tbsp toasted sesame seeds

2 green onions, thinly sliced

pinch red pepper flakes or 1/4 tsp crushed red pepper, optional

cooked rice for serving, optional

How to Make this

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1. Cut 1 lb boneless skinless chicken thighs into bite sized pieces, season with 1/2 tsp salt and 1/4 tsp black pepper. Beat 1 large egg in a bowl and put 1/2 cup cornstarch in another shallow bowl.

2. Dip each piece of chicken into the beaten egg, then press into the cornstarch to fully coat. Set the coated pieces on a plate while you heat the oil.

3. Heat about 1/2 cup vegetable or canola oil in a large skillet or wok over medium high heat until shimmering. Fry the chicken in batches so you don’t overcrowd the pan, they’ll get soggy if you crowd them. Cook each batch until golden and cooked through, about 4 to 6 minutes total, turning as needed. Drain on paper towels.

4. In a bowl whisk together 1/3 cup low sodium soy sauce, 1/3 cup honey, 2 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp sesame oil, a pinch of red pepper flakes or 1/4 tsp crushed red pepper if using, and the minced 2 cloves garlic plus 1 tbsp grated fresh ginger.

5. Pour off all but about 1 tablespoon of the frying oil from the skillet, lower heat to medium, then pour the sauce mixture into the skillet and bring to a gentle simmer so the flavors bloom.

6. In a small cup whisk 2 tbsp cornstarch into 1/4 cup chicken broth or water until smooth. Slowly whisk the slurry into the simmering sauce and cook, stirring, until the sauce is glossy and thickened, about 1 to 2 minutes. Taste and adjust sweetness or salt if needed.

7. Return the fried chicken to the skillet and toss in the sauce until every piece is well coated and heated through, about 1 minute. If the sauce gets too thick add a splash of water or broth, if it’s too thin let it simmer a little longer.

8. Turn off the heat and sprinkle 1 tbsp toasted sesame seeds and the thinly sliced 2 green onions over the chicken. Serve immediately over cooked rice if you want, and enjoy.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Two shallow bowls — one for the beaten egg and one for the cornstarch
4. Large skillet or wok for frying and saucing
5. Tongs or a slotted spoon for turning and removing chicken
6. Plate lined with paper towels to drain the fried chicken, it saves cleanup later
7. Measuring cups and spoons for the sauces and seasonings
8. Small bowl and whisk or fork for mixing the sauce and the cornstarch slurry
9. Microplane or fine grater for the fresh ginger (or a small grater)

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes, you can, but breasts dry out faster. Cut into small, even pieces, don't overcook and consider a quick brine or marinate for 15-30 minutes to help keep them juicy.

Q: How do I get the chicken extra crispy? A: Pat pieces dry, dredge in cornstarch after a light egg wash, fry in hot oil about 350 to 375 F, don't crowd the pan and fry in batches. For extra crispness fry once until pale golden, let rest a minute, then fry quickly again till deep golden.

Q: Can I bake or air fry this instead of deep frying? A: Yes, for less oil bake at 425 F on a wire rack or air fry at 400 F, turning once, until crisp. Texture won't be identical to deep frying but still tasty.

Q: My sauce is too thin or too thick, how do I fix it? A: For thin sauce mix the reserved 2 tbsp cornstarch with a few tbsp cold water to make a slurry then whisk into simmering sauce until it thickens. If too thick add a little hot water or broth a teaspoon at a time until you reach the consistency you like.

Q: How should I store and reheat leftovers? A: Store sauce and chicken separately in the fridge for up to 3 to 4 days. Reheat chicken in a skillet over medium to keep some crispness, then toss with warmed sauce. Microwave works in a pinch but will make it soggy.

Q: Any easy swaps for gluten free or vegetarian options? A: For gluten free use tamari or coconut aminos in place of soy sauce and check labels on other ingredients. For vegetarian swap chicken for pressed firm tofu or cauliflower florets, coat and cook the same way, they soak up the sauce nicely.

Best Sesame Chicken Recipe Substitutions and Variations

Chicken thighs: use boneless skinless chicken breasts (cook til 165 F), extra‑firm tofu (press, cube and fry), or tempeh (slice and pan fry) — works great if you want a vegetarian option.
Cornstarch (coating or sauce slurry): swap with potato starch for similar crispiness, arrowroot powder for a glossy slurry (use same amount), or rice flour/all‑purpose flour for a drier, less glossy crust.
Honey: substitute maple syrup, agave nectar, or brown sugar dissolved in a little warm water — all give sweetness and a similar texture.
Low sodium soy sauce: use tamari for gluten free, coconut aminos for lower sodium and a slightly sweeter taste, or regular soy sauce if you don’t have the low sodium kind.

Pro Tips

1. Keep the oil hot and steady. Aim for about 350 to 375 F, or drop a small piece of coating in and if it sizzles and rises immediately you’re good. If the temp falls too much the chicken will soak up oil and get greasy, so fry in small batches and wait for the oil to come back up between batches.

2. Let the coated pieces rest a few minutes before frying so the cornstarch bonds to the egg, and gently shake off any big clumps. That little rest helps create a thin, even crust instead of a bumpy one that falls off.

3. Drain on a wire rack set over a sheet pan, not paper towels. Paper towels trap steam and soften the crust, a rack keeps air circulating so the chicken stays crispy while you finish the sauce.

4. Add the cornstarch slurry slowly and off low heat, whisking until the sauce just becomes glossy. Too much slurry or too high heat will make it gummy. If it tightens up too much, loosen with a splash of warm broth or water and heat briefly. Finish the sauce with a tiny drizzle of sesame oil for shine and extra flavor right before tossing the chicken.

Best Sesame Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I perfected my Honey Sesame Chicken, with tender chicken bites coated in a sticky sweet and savory sauce and ready in just 30 minutes.

Servings

servings

Calories

726

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Two shallow bowls — one for the beaten egg and one for the cornstarch
4. Large skillet or wok for frying and saucing
5. Tongs or a slotted spoon for turning and removing chicken
6. Plate lined with paper towels to drain the fried chicken, it saves cleanup later
7. Measuring cups and spoons for the sauces and seasonings
8. Small bowl and whisk or fork for mixing the sauce and the cornstarch slurry
9. Microplane or fine grater for the fresh ginger (or a small grater)

Ingredients

1 lb boneless skinless chicken thighs, cut into bite sized pieces
1 large egg, beaten
1/2 cup cornstarch for coating
2 tbsp cornstarch for sauce slurry
1/2 tsp salt
1/4 tsp black pepper
vegetable oil or canola oil, about 1/2 cup
1/3 cup low sodium soy sauce
1/3 cup honey
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup chicken broth or water
1 tbsp toasted sesame seeds
2 green onions, thinly sliced
pinch red pepper flakes or 1/4 tsp crushed red pepper, optional
cooked rice for serving, optional

Directions

Cut 1 lb boneless skinless chicken thighs into bite sized pieces, season with 1/2 tsp salt and 1/4 tsp black pepper. Beat 1 large egg in a bowl and put 1/2 cup cornstarch in another shallow bowl.
Dip each piece of chicken into the beaten egg, then press into the cornstarch to fully coat. Set the coated pieces on a plate while you heat the oil.
Heat about 1/2 cup vegetable or canola oil in a large skillet or wok over medium high heat until shimmering. Fry the chicken in batches so you don't overcrowd the pan, they'll get soggy if you crowd them. Cook each batch until golden and cooked through, about 4 to 6 minutes total, turning as needed. Drain on paper towels.
In a bowl whisk together 1/3 cup low sodium soy sauce, 1/3 cup honey, 2 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp sesame oil, a pinch of red pepper flakes or 1/4 tsp crushed red pepper if using, and the minced 2 cloves garlic plus 1 tbsp grated fresh ginger.
Pour off all but about 1 tablespoon of the frying oil from the skillet, lower heat to medium, then pour the sauce mixture into the skillet and bring to a gentle simmer so the flavors bloom.
In a small cup whisk 2 tbsp cornstarch into 1/4 cup chicken broth or water until smooth. Slowly whisk the slurry into the simmering sauce and cook, stirring, until the sauce is glossy and thickened, about 1 to 2 minutes. Taste and adjust sweetness or salt if needed.
Return the fried chicken to the skillet and toss in the sauce until every piece is well coated and heated through, about 1 minute. If the sauce gets too thick add a splash of water or broth, if it's too thin let it simmer a little longer.
Turn off the heat and sprinkle 1 tbsp toasted sesame seeds and the thinly sliced 2 green onions over the chicken. Serve immediately over cooked rice if you want, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 220g
Total number of serves: 4
Calories: 726kcal
Fat: 42.5g
Saturated Fat: 7.5g
Trans Fat: 0.1g
Polyunsaturated: 15g
Monounsaturated: 20g
Cholesterol: 152mg
Sodium: 1100mg
Potassium: 290mg
Carbohydrates: 53g
Fiber: 1.5g
Sugar: 29.5g
Protein: 33g
Vitamin A: 300IU
Vitamin C: 2mg
Calcium: 35mg
Iron: 0.8mg

Best Sesame Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Best Sesame Chicken Recipe Substitutions and Variations

Pro Tips