Name: Easy Sesame Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: 500g boneless skinless chicken thighs; 1 egg; 3 tablespoons cornstarch; 3 tablespoons all-purpose flour; 2 tablespoons soy sauce; 3 tablespoons brown sugar; 2 cloves garlic minced; 1 teaspoon ginger grated; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 tablespoon sesame seeds; 2 green onions chopped; vegetable oil for frying

Craving a homemade version of that sticky, crispy sesame chicken from your favorite takeout spot? This Easy Sesame Chicken delivers the bold flavors and satisfying crunch you love, all made right in your own kitchen. It’s crispy, sweet, tangy, and finished with that irresistible sesame glaze that clings to every bite.

This version is designed to be weeknight-friendly, using simple ingredients while still giving you that takeout-worthy texture. The best part? You get full control over the sweetness, spice, and sauce-to-chicken ratio, so every forkful is just the way you like it.

Preparation Phase & Tools to Use

To get the perfect balance of crisp and saucy, these tools will be your kitchen MVPs:

Deep Frying Pan or Wok – Essential for achieving that golden crust without over-soaking in oil. A wok allows for better control over heat and even cooking.
Mixing Bowls – You’ll need at least two: one for tossing the chicken in the coating and another for mixing the sauce.
Whisk – Helps ensure your sesame sauce is smooth and lump-free before it hits the pan.
Tongs or Slotted Spoon – Ideal for flipping the chicken pieces during frying and transferring them without excess oil.
Paper Towels & Cooling Rack – Drain your fried chicken for maximum crispiness without sogginess.

Having these ready before you start makes the process efficient and keeps the chicken crisp until it meets the glossy sesame glaze.

Ingredients for the Easy Sesame Chicken

Boneless, Skinless Chicken Thighs – These stay tender and juicy, perfect for bite-sized crispy pieces.
Cornstarch & All-Purpose Flour – This duo gives the chicken its signature crunch.
Egg – Acts as the binding agent to help the coating stick.
Soy Sauce – Brings that essential umami base to the sauce.
Brown Sugar – Balances the salty soy with rich sweetness.
Garlic & Ginger – Fresh, aromatic ingredients that elevate the depth of flavor.
Rice Vinegar – Adds a bright tanginess to the sauce.
Sesame Oil – Brings out that unmistakable nutty aroma.
Sesame Seeds & Green Onions – Garnish that adds crunch, color, and classic sesame chicken flair.

How To Make the Easy Sesame Chicken

Step 1: Prep the Chicken for Frying

Cut chicken thighs into bite-sized chunks. In a bowl, mix them with a beaten egg. In another bowl, whisk together cornstarch and flour. Toss the chicken into the dry mixture until well coated.

Step 2: Fry to Golden Perfection

Heat oil in a wok or deep pan to 350°F (175°C). Fry chicken in batches until golden and crispy. Remove with a slotted spoon and let them drain on a cooling rack lined with paper towels.

Step 3: Make the Sesame Sauce

In a clean pan, combine soy sauce, brown sugar, minced garlic, ginger, rice vinegar, and sesame oil. Simmer until the sauce thickens slightly.

Step 4: Toss and Glaze

Add the fried chicken into the sauce and toss quickly to coat evenly. Let it simmer for a minute to absorb the flavor.

Step 5: Garnish and Serve

Sprinkle generously with sesame seeds and chopped green onions. Serve hot with steamed rice or over noodles.

Serving and Storing This Sticky Sesame Delight

This sesame chicken is best served hot and fresh, right after tossing in the sauce when it’s at peak crispiness. Pair it with jasmine rice, stir-fried vegetables, or wrap it into lettuce cups for a fun twist.

For leftovers, store in an airtight container in the fridge for up to 3 days. To reheat while preserving the texture, use an oven or air fryer instead of a microwave. The sauce will re-caramelize beautifully with a little heat.

Frequently Asked Questions

How do I keep the chicken crispy after frying?

Drain it well on a cooling rack and don’t cover it with foil. Add it to the sauce just before serving.

Can I bake or air-fry the chicken instead?

Yes! Air frying works great. Bake at 400°F for 20-25 minutes or air-fry at 375°F for 15 minutes, flipping halfway.

What can I use instead of rice vinegar?

Apple cider vinegar or white vinegar with a pinch of sugar is a good substitute.

Is this recipe gluten-free?

Use tamari or a certified gluten-free soy sauce and swap the flour for a gluten-free blend.

Can I use chicken breast?

Absolutely. Just be careful not to overcook, as breast meat dries faster than thighs.

Want More Chicken Dinner Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, a spicy baked pasta twist that’s loaded with creamy layers and bold flavors. Or try the Sweet Baby Ray’s Crockpot Chicken, a set-it-and-forget-it BBQ favorite.

Craving something saucier? The Garlic Butter Chicken Balls with Creamy Parmesan Pasta is a comfort dish with crowd-pleasing appeal. For a crispy air-fried twist, go with the Air Fryer Crispy Honey Sriracha Chicken Bites – sweet, spicy, and ultra crunchy.

And if you’re in the mood for something bold and cheesy, the One Pot Spicy BBQ Chicken Cheeseburger Pasta is your ticket to flavor overload.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you go heavier on the garlic? Add heat with chili flakes? Leave a comment below. I’m always curious how you customize it.

For more recipes and daily cooking inspiration, follow me on Pinterest at LadyPlate.

Easy Sesame Chicken

Author: Julia Koch
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This Easy Sesame Chicken recipe is your answer to crispy, sweet, and savory takeout-style chicken at home. Juicy bites of chicken are lightly fried and coated in a glossy sesame glaze, perfect for pairing with rice or noodles. It’s fast, flavorful, and completely addictive.

Instructions

1. Cut chicken thighs into bite-sized chunks and mix them in a bowl with a beaten egg.

2. In another bowl, combine cornstarch and flour. Toss the egg-coated chicken in the dry mixture until well coated.

3. Heat vegetable oil in a wok or deep pan to 350°F (175°C). Fry chicken in batches until golden and crispy. Drain on a cooling rack lined with paper towels.

4. In a separate pan, combine soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Simmer until slightly thickened.

5. Toss fried chicken into the sauce and stir to coat evenly. Simmer briefly for full flavor.

6. Sprinkle with sesame seeds and chopped green onions. Serve hot.