Sesame chicken is a delicious blend of crispy, sweet, and savory flavors. It’s made with fried boneless chicken pieces tossed in a homemade sesame sauce and topped with crunchy sesame seeds. You can enjoy it with rice, salads, or soups for a satisfying lunch or dinner.
What You’ll Find On This Page
Sesame chicken is a popular dish in Chinese restaurants across the U.S. and Canada, loved for its sweet and savory flavor. The rich sesame sauce adds a comforting taste, making it a favorite for those who prefer non-spicy options.
It’s easy to recreate at home, allowing you to customize it to fit your taste. With about 30 minutes of prep—especially if you’ve already marinated the chicken—you’ll have a delicious Asian-inspired meal ready in no time.
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Ingredients and Substitutions Overview
The ingredients for this sesame chicken are simple, using basic Asian pantry staples you might already have. Let’s take a look at what you’ll need below.
Ingredients For Marinade and Coating
- Chicken: I used boneless chicken breast for this recipe, but chicken thighs work just as well. Both cook quickly and bring delicious flavor to the dish.
- Flour and Starch: A crispy coating comes from using a mix of all-purpose flour and cornstarch. If you’re out of cornstarch, potato starch is a great substitute for a similar crunch.
- Egg: The egg helps the seasoning stick to the chicken and makes the flour coating stay on during frying, giving you that perfect crispy exterior.
- Spice Powders: Simple seasonings like garlic powder, paprika, black pepper, and salt add warmth, mild heat, and a savory flavor to the chicken.
Ingredients for Sesame Chicken
- Garlic: Finely minced garlic brings warmth and a rich garlic flavor to the sesame sauce. You can use garlic paste if that's more convenient.
- Ketchup: This adds sweetness and tanginess, giving the sauce a robust flavor and a glossy finish on the fried chicken.
- Sauces: I used soy sauce for a savory umami taste and sweet chili sauce for a balanced mix of sweetness and mild heat.
- Honey and Brown Sugar: Both add a classic sweetness and help create a sticky, glaze-like coating on the fried chicken.
- Rice Vinegar: It gives a mild, slightly sweet, and tangy flavor to the dish. If you don’t have rice vinegar, white vinegar works, though it’s more acidic and will give a sharper taste.
- Sesame Oil: This brings an authentic, nutty flavor that enhances the overall taste of the sesame chicken.
- Sesame Seeds: These add a nice crunch to the dish. You can use either white or black sesame seeds, though I’ve used white here.
- Spring Onions: They provide a mild, slightly sweet flavor and add freshness to the dish.
How to Make Sesame Chicken at Home?
Let’s make a sweet and savory Sesame Chicken! I’ll walk you through marinating the chicken, coating it in a flour mix, frying it to crispy perfection, and tossing it in a rich sesame sauce for that delicious takeout-style taste. You’ll find step-by-step photos and a detailed video to guide you along the way. Let’s get started!
Enjoy More Delicious Chinese Chicken Recipes:
- Sweet and Sour Chicken
- Orange Chicken
- Cashew Chicken
- Honey Garlic Chicken
- General Tso's Chicken
- Kung Pao Chicken
- Szechuan Chicken
- Chicken Stir Fry
- Chicken and Broccoli Stir Fry
Sesame Chicken
Learn how to make sweet and savory Sesame Chicken with the most flavorful sauce! Crispy fried boneless chicken is tossed in a silky sesame sauce, making it a perfect dish for lunch or dinner. Serve it with your favorite rice, soup, or salad for an easy Chinese takeout-style meal right at home!
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Ingredients
For Marination
- 2 lb Boneless Chicken Breast, or thighs
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- Salt, to taste
- 2 Eggs, beaten
For Flour Coating
- 1 cup All-Purpose Flour
- ½ cup Cornstarch
- Salt, to taste
For Sesame Sauce
- 6-7 cloves Garlic, minced
- 2 tbsp Sweet Chili Sauce
- 2 tbsp Brown Sugar
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 3 tbsp Soy Sauce
- 3 tbsp Ketchup
- 2 tbsp Honey
Other Ingredients
- Oil, for frying
- Sesame Seeds, for garnish
- Spring Onions, for garnish
Instructions
Marinating the Chicken
- Start by adding the boneless chicken pieces and all the ingredients listed for marination into a bowl. I used chicken breast, but boneless thighs work great too if you prefer them.
- Mix everything well until the chicken is fully coated. Cover the bowl with a lid and refrigerate for at least 30 minutes to let the flavors develop.
Making the Sesame Sauce
- While the chicken marinates, combine all the ingredients for the sesame sauce in a separate bowl. Use a whisk or spoon to mix everything evenly. Once done, set the sauce aside for later.
Flour Coating the Chicken
- In a shallow tray, mix together the all-purpose flour, cornstarch, and salt to create the coating for the chicken.
- Add the marinated chicken pieces to the flour mixture, pressing gently to coat each piece evenly. Make sure all sides are well-coated, then shake off any excess flour before frying.
Frying the Chicken
- Heat oil in a pan over medium heat. Once the oil is hot, carefully add the flour-coated chicken pieces. Avoid overcrowding the pan, as this can lower the oil temperature and affect the crispiness of the chicken. For best results, fry in small batches to keep the oil temperature steady.
- Fry the chicken for about 5 minutes on each side, or until it turns golden brown and crispy.
- After frying, use a slotted spoon to remove the chicken and place it on a plate lined with paper towels or a wire rack. This helps drain any excess oil, keeping the chicken from becoming greasy. Now your crispy chicken is ready to be tossed in the sesame sauce!
Making Sesame Chicken
- In a wide pan over medium heat, pour in the prepared sesame sauce. Let it come to a boil for about 3-5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
- Once the sauce has thickened, add the fried chicken to the pan and toss well to coat each piece evenly. This helps the flavors blend perfectly with the crispy chicken.
- Garnish the chicken with sesame seeds and chopped spring onions, then remove from heat. Your crispy and flavorful sesame chicken is ready to enjoy!
Serving
- Serve this sesame chicken with your favorite rice dishes, soups, or salads for a delicious and satisfying meal. For more pairing ideas, check out our Serving Suggestions below!
Recipe Video
Chef's Notes and Tips
Here are some simple and essential tips to make perfect sesame chicken every time:
- Bite-Sized Chicken: Cut your chicken into evenly sized pieces, whether using boneless breast or thighs. This helps the pieces cook evenly, avoiding undercooked or overcooked pieces during frying.
- Temperature for Frying: Heat the oil to around 350°F (175°C) before frying. This temperature is key to getting golden, crispy chicken without it soaking up too much oil. Avoid overheating the oil, as it can burn the outside while leaving the inside undercooked.
- Temperature Check Tip: To confirm the oil is hot enough, use a kitchen thermometer to check if it’s reached 350°F. If you don’t have a thermometer, drop a small piece of bread into the oil—if it browns quickly in about 30-40 seconds, you’re good to go
- Use Flour Mix Diligently: After preparing the flour mix, use a small amount at a time. If you don’t plan to reuse it immediately, any flour that has touched raw chicken will need to be discarded, so using smaller quantities helps avoid waste. If you have leftover flour mix that hasn’t come into contact with the chicken, you can store it in an airtight container and save it for future use—whether for another batch of sesame chicken or other recipes.
- Internal Temperature: Even though the chicken will likely cook within the recommended time, double-check that the internal temperature reaches 165°F, as advised by the FDA. This makes sure your chicken is fully cooked and safe to eat.
- Make the Sauce Ahead: You can prepare the sesame sauce in advance and store it in the fridge for up to 2-3 days. This can be a time-saver when you’re making the recipe later.
- Double Fry for Extra Crispiness: For extra crunch, you can double-fry the chicken, like in my Korean fried chicken recipe. First, fry until golden brown and let it rest on a paper towel. Then, fry it again for about a minute. This second fry boosts the crispiness, giving you that perfect crunch.
- Thickening the Sauce: The sauce in this recipe is already quite thick, so I didn’t need to use cornstarch. But if you prefer a thicker sauce, dissolve a teaspoon of cornstarch in water and stir it into the sauce while simmering. This will give the sauce a glossy finish and a slightly thicker texture, perfect for coating the chicken.
Nutrition Info
Serving: 1serving | Calories: 602kcal | Carbohydrates: 64g | Protein: 56g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 227mg | Sodium: 1823mg | Potassium: 1022mg | Fiber: 2g | Sugar: 21g | Vitamin A: 284IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 3mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Sesame Chicken is such a versatile dish, and I love pairing it with all kinds of sides. Here are a few of my personal favorites that always complement it perfectly—and you might enjoy them too!
- Rice Dishes: I usually go for jasmine, white, basmati, or coconut rice. They soak up all that flavorful sauce, making each bite delicious. If you’re looking for a healthier option, black, brown or wild rice works great too.
- Fried Rice: Pair it with chicken or shrimp fried rice for a classic Chinese-style meal at home.
- Noodles: Sesame chicken goes great with chow mein, lo mein, or even simple noodles for a hearty, satisfying dish.
- Vegetable Sides: For something healthy, I like sautéed veggies like green beans, Brussels sprouts, or bok choy. Steamed broccoli is another simple and nutritious option.
- Soups: Miso soup, hot and sour soup, or egg drop soup are perfect for a comforting, well-rounded meal—especially on cooler days.
- Salads: A light, refreshing cucumber or pineapple salad adds the perfect balance to the rich flavors of sesame chicken.
- Asian Slaw: A crunchy Asian slaw made with cabbage, carrots, and a light sesame dressing can bring a refreshing and crunchy contrast to the meal.
Storage Suggestions
I suggest serving this sesame chicken right after cooking to enjoy its crispy texture at its best. If you have leftovers, store them in an airtight container and refrigerate for up to 2 days.
When you're ready to enjoy them again, simply reheat in the microwave. Just remember, the chicken won’t be as crunchy as it was when freshly made, since the sauce softens it a bit over time. For a little extra crisp, try reheating in the oven or air fryer.
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