I get crackly, golden sesame chicken with a glossy sweet-savory sauce that rivals my favorite takeout spot. One bite and it’s clear why this homemade version never lasts long.
I’m obsessed with this homemade sesame chicken because it hits that takeout craving without the sad, soggy box situation. I love the crackly bite, the sticky-sweet sauce, the savory edge, and the way chicken thighs stay juicy under all that glossy goodness.
And those toasted sesame seeds? Tiny little flavor bombs.
I adore how every piece gets coated, shiny, and impossible to stop stealing from the pan. But the best part is the balance: sweet, salty, tangy, crispy, all fighting for attention in the best way.
No bland bites. No regrets.
Just sesame chicken I crave again by tomorrow, hard.
Ingredients
- Chicken thighs stay juicy, but breasts work if you like things leaner.
- Eggs help the coating stick, so every bite gets that crispy shell.
- Cornstarch is the crunch secret.
It’s what makes takeout-style chicken happen.
- A little flour keeps the coating from feeling too light or dusty.
- Salt and pepper make the chicken taste like itself, not just sauce.
- Neutral oil fries clean, so the sesame sauce gets to be the star.
- Soy sauce brings that salty, savory flavor you expect from sesame chicken.
- Chicken broth or water loosens the sauce so it coats without turning gluey.
- Rice vinegar cuts the sweetness and keeps things from tasting too heavy.
- Brown sugar and honey make it sticky, glossy, and totally craveable.
- Toasted sesame oil gives the sauce that nutty smell you’ll notice fast.
- Garlic and ginger add warmth, bite, and that “yep, homemade” flavor.
- Plus, sesame seeds and green onions make it look cute and taste fresher.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 1/2 inch pieces
- 2 large eggs, beaten
- 1 cup cornstarch
- 1/4 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups neutral oil for frying, plus more if needed
- 1/2 cup low sodium soy sauce
- 1/2 cup chicken broth or water
- 1/3 cup rice vinegar
- 1/2 cup packed brown sugar
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water for slurry
- 2 tablespoons toasted sesame seeds
- 3 green onions, thinly sliced for garnish
How to Make this
1. Pat chicken pieces dry and season with kosher salt and black pepper.
2. Set up three shallow bowls: beaten eggs; cornstarch mixed with flour; and a tray to hold dredged pieces.
3. Dip each chicken piece into the eggs, then coat thoroughly in the cornstarch and flour mixture, pressing to adhere; place on the tray and let rest 5 minutes.
4. Heat 3 cups neutral oil in a deep skillet or wok over medium high heat until a small piece of bread sizzles and browns in about 30 seconds (about 350°F / 175°C). Fry chicken in batches until golden brown and cooked through, 5 to 7 minutes per batch; transfer to a paper towel lined rack and drain. Add more oil if needed between batches.
5. In a bowl combine soy sauce, chicken broth or water, rice vinegar, brown sugar, honey, toasted sesame oil, minced garlic, and grated ginger; stir until sugar dissolves.
6. Remove oil from the pan leaving 1 tablespoon drippings, then over medium heat pour in the sauce mixture and bring to a simmer.
7. Stir the cornstarch slurry and add to the simmering sauce, whisking constantly until thickened and glossy, about 1 to 2 minutes.
8. Add toasted sesame seeds and stir, then add the fried chicken to the sauce and toss gently to coat each piece evenly.
9. Transfer to a serving platter, garnish with thinly sliced green onions, and serve immediately with rice or noodles.
Equipment Needed
1. Cutting board
2. Chef knife
3. Three shallow bowls or pie dishes for egg, dredge, and resting tray
4. Deep skillet or wok
5. Candy or deep fry thermometer
6. Tongs and a slotted spoon or spider skimmer
7. Whisk and a small bowl for the cornstarch slurry
8. Paper towels and a wire cooling rack or tray lined with paper towels
9. Measuring cups and spoons
FAQ
Homemade Sesame Chicken That’s Better Than Takeout Recipe Substitutions and Variations
- Chicken thighs or breasts: firm tofu, pressed and cut into cubes for a vegetarian option; boneless skinless pork tenderloin, cut into similar pieces
- Cornstarch (coating): potato starch for a similarly light crisp; all purpose flour if you need a pantry-stable substitute
- Low sodium soy sauce: tamari for gluten free; coconut aminos for a lower-sodium, slightly sweeter alternative
- Packed brown sugar: coconut sugar for a less processed swap; pure maple syrup or honey if you prefer a liquid sweetener (reduce other liquids slightly)
Pro Tips
1. Dry the chicken very well before seasoning and dredging. Less surface moisture means the coating sticks better and crisps up instead of turning soggy when it hits the oil.
2. Use an instant-read thermometer or a small test piece to dial in the oil temperature. Aim for around 350°F / 175°C; too cool and the coating soaks up oil, too hot and the exterior will burn before the center cooks.
3. Let the coated pieces rest 4 to 6 minutes before frying. This helps the coating adhere so it stays intact during frying and yields a more even crust.
4. Keep the sauce hot but not boiling fiercely when you add the cornstarch slurry. Whisk the slurry first, add it slowly, and stir constantly until glossy. If the sauce is boiling hard it can thin out or clump.
5. For the best texture, fry in small batches and drain on a wire rack over a sheet pan rather than paper towels. That preserves airflow so the bottoms do not steam and go limp while you finish the other batches.
Homemade Sesame Chicken That's Better Than Takeout Recipe
I get crackly, golden sesame chicken with a glossy sweet-savory sauce that rivals my favorite takeout spot. One bite and it’s clear why this homemade version never lasts long.
4
servings
903
kcal
Equipment: 1. Cutting board
2. Chef knife
3. Three shallow bowls or pie dishes for egg, dredge, and resting tray
4. Deep skillet or wok
5. Candy or deep fry thermometer
6. Tongs and a slotted spoon or spider skimmer
7. Whisk and a small bowl for the cornstarch slurry
8. Paper towels and a wire cooling rack or tray lined with paper towels
9. Measuring cups and spoons
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 1/2 inch pieces
-
2 large eggs, beaten
-
1 cup cornstarch
-
1/4 cup all purpose flour
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
3 cups neutral oil for frying, plus more if needed
-
1/2 cup low sodium soy sauce
-
1/2 cup chicken broth or water
-
1/3 cup rice vinegar
-
1/2 cup packed brown sugar
-
2 tablespoons honey
-
2 tablespoons toasted sesame oil
-
2 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
2 tablespoons cornstarch mixed with 3 tablespoons cold water for slurry
-
2 tablespoons toasted sesame seeds
-
3 green onions, thinly sliced for garnish
Directions
- Pat chicken pieces dry and season with kosher salt and black pepper.
- Set up three shallow bowls: beaten eggs; cornstarch mixed with flour; and a tray to hold dredged pieces.
- Dip each chicken piece into the eggs, then coat thoroughly in the cornstarch and flour mixture, pressing to adhere; place on the tray and let rest 5 minutes.
- Heat 3 cups neutral oil in a deep skillet or wok over medium high heat until a small piece of bread sizzles and browns in about 30 seconds (about 350°F / 175°C). Fry chicken in batches until golden brown and cooked through, 5 to 7 minutes per batch; transfer to a paper towel lined rack and drain. Add more oil if needed between batches.
- In a bowl combine soy sauce, chicken broth or water, rice vinegar, brown sugar, honey, toasted sesame oil, minced garlic, and grated ginger; stir until sugar dissolves.
- Remove oil from the pan leaving 1 tablespoon drippings, then over medium heat pour in the sauce mixture and bring to a simmer.
- Stir the cornstarch slurry and add to the simmering sauce, whisking constantly until thickened and glossy, about 1 to 2 minutes.
- Add toasted sesame seeds and stir, then add the fried chicken to the sauce and toss gently to coat each piece evenly.
- Transfer to a serving platter, garnish with thinly sliced green onions, and serve immediately with rice or noodles.
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: 275g
- Total number of serves: 4
- Calories: 903kcal
- Fat: 45g
- Saturated Fat: 6.8g
- Trans Fat: 0.2g
- Polyunsaturated: 10g
- Monounsaturated: 28g
- Cholesterol: 246mg
- Sodium: 1425mg
- Potassium: 662mg
- Carbohydrates: 78g
- Fiber: 1g
- Sugar: 34g
- Protein: 46g
- Vitamin A: 600IU
- Vitamin C: 3mg
- Calcium: 50mg
- Iron: 2.5mg
