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This sesame chicken recipe is easy to make, and the savory, sweet, and nutty sauce is irresistible! Each delicious chicken bite is crispy on the outside and juicy inside.
Try my Orange Chicken or Easy Chicken Stir Fry next as well.
Why you’ll love it
Crispy chicken, the distinctive nutty aroma, and a sticky sauce with a little sweetness make this sesame chicken recipe so tasty! Even better, this takeout favorite is simple to throw together with no wok or hard-to-source ingredients. It’s ready in 30 minutes.
I use the same technique here as in my Easy Teriyaki Chicken, where cornstarch is the magic ingredient to crisp up the pan-fried chicken. Then we’re tossing it with the thick, flavorful sesame glaze and topping with fresh scallions and, of course, sesame seeds!
What you’ll need
For the chicken
- Chicken – we’re using boneless skinless chicken breasts
- Cornstarch – to get that golden brown crunch
- Olive oil – for pan frying
- Garnish – sesame seeds and chopped scallions
For the sauce
- Water – the base
- Brown sugar and honey – to add balance and sweetness
- Low-sodium soy sauce – I prefer to add more salt later if needed
- Vinegar – apple cider vinegar gives a pop of acidity
- Cornstarch – to thicken it up
- Toasted sesame oil – the star of the show! Sometimes it’s labeled as “pure sesame oil”. It’s in the Asian/ethnic aisle and darker in color than the regular kind.
- Garlic – more savory goodness
Helpful tips
- This recipe goes fast once the cooking has actually started, so have the sauce and all ingredients ready to go prior!
- Ensure the pan gets HOT so that the chicken browns properly and won’t stick to the pan. Cooking the chicken in two batches not to crowd the pan ensures the chicken will brown vs. steam.
- If the chicken is sticking to the skillet, don’t panic; you just have to give it a little more time to release naturally.
How to make sesame chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Whisk together the sauce ingredients in a prep bowl. Set aside. Cut up the chicken, then toss with the cornstarch in a bowl. Heat up two-thirds of the oil in a skillet until very hot. Cook half the chicken through, then transfer to a plate.
Use the remaining oil to cook the second batch. Once done, return the first batch of the chicken bites to the skillet. Pour in the sauce, and let it bubble. Take the pan off the stove. Sprinkle the scallions and sesame seeds on top.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A splatter guard is super helpful for cleanup.
- Cast iron is fantastic for pan-fried chicken. Here’s my Le Creuset skillet pictured, and I use an instant read thermometer to test for doneness.
- Store brown sugar in one of these airtight pantry containers.
Substitutions and variations
- You could use boneless skinless chicken thighs instead, but they may need to be cooked for longer. I’d use four large ones.
- For a bit of spice, add some crushed red pepper flakes or a dash of sriracha to the sauce.
- Swap the apple cider vinegar for rice vinegar if needed.
What to serve with sesame chicken
- Apart from the scallions and sesame seeds, you can plate it with sliced red chilies for additional color and kick.
- I love the glaze over a bed of rice! Long grain white rice like jasmine is my fave.
- Your favorite Chinese or other Asian noodles work too. Try rice noodles or Udon.
Leftovers and storage
- Store leftovers in an airtight container in the fridge for 3-4 days. The chicken will lose some of its crispiness over time.
- Reheat over a low heat in a saucepan slowly until warmed through.
- I don’t recommend freezing this one as the texture will change.
Let me know if you enjoyed my sesame chicken sauce by leaving a star rating and review below! You can also tag me on Instagram with any S&L creations.
Sesame Chicken
Ingredients
- 2 large chicken breasts
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- Garnish: sesame seeds and chopped scallions to taste
Sauce Ingredients:
- 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
Instructions
- Add the sauce ingredients to a small bowl and whisk them together.
- Cut the chicken into approx. 1" pieces and add it to another bowl. Sprinkle in the cornstarch and toss until coated.
- Add 2 tablespoons of oil to a skillet. Let it heat up for a few minutes over medium-high heat. I recommend cooking the chicken in two batches. Cook the chicken for 4 minutes and then flip (I use tongs to make it easy) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). Transfer the chicken to a plate. For the second batch, add another tablespoon of olive oil to the pan.
- Once the second batch of chicken is done, add the chicken that's on the plate back to the skillet. Stir in the sauce and let it bubble for 30 seconds to a minute or so until thickened, then take the skillet off the heat. Sprinkle the sesame seeds and scallions over top. Serve immediately over rice or noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Amazing as usual! Anything from this site is delicious. I love this as a single mom- I can come home from work throw this together and not feel exhausted. My 11 year old also loved this recipe and had three servings. This taste better than the chicken you used to get at the mall. It’s delightful and quick to put together. Another staple in our dinner rotation
Awww that makes me so happy to hear, Allie!! 😀 Thanks for your review!!