This sesame chicken is crispy chicken pieces tossed in a sweet and savory honey sesame sauce. This version is even better than what you would get at a restaurant!
We have Asian food at least once a week, some of our favorites include lemon chicken, sweet and sour chicken, and lettuce wraps. Sesame chicken is another one I make regularly, that delicious sauce just can’t be beat!
This is one of those copycat recipes for honey sesame chicken – you know, the battered crispy chicken tossed in a sweet and tangy sauce that’s found at places like P.F. Changs and Panda Express? I have to say, I think this homemade version is even better than what I’ve had in restaurants. My kids most definitely agree.
How do you make sesame chicken?
This recipe starts with pieces of chicken breast that are coated in eggs, flour and cornstarch. The chicken is fried to golden brown crispy perfection, then tossed in a delectable sesame sauce.
What is sesame chicken made out of?
While I typically use chicken breasts for this recipe, I’ve also made it with chicken thighs which also works well. The sauce is a combination of honey, ketchup, soy sauce, garlic and sesame oil and takes just minutes to put together. Sometimes I even make the sauce a day or two in advance, then store it in the fridge until we’re ready to eat.
This chicken is fried in a few inches of oil which makes for a crispy outer crust. It’s best to use a thermometer to makes sure that your frying oil is around 350 degrees F. If the oil is too hot, the outside may get overly browned before the chicken is cooked through. If the temperature is to cool, the chicken will absorb more oil and be overly greasy.
If you’re looking for a healthier version of sesame chicken, you can skip the coating and frying and simply saute chicken breast pieces in a bit of oil, then proceed with the sauce as directed.
After your chicken is done, the last step is to toss it in the sauce. You’ll want to serve your sesame chicken immediately as the crispy coating will start to soften when it hits the sauce.
I typically serve my sesame chicken over steamed rice. Other great options are quinoa, chow mein noodles, or zucchini noodles.
Can I just tell you how good this sesame chicken is? My kids request it all the time. No need to call for take out when you can make your own at home!
More Asian food recipes
Sesame Chicken Video
Sesame Chicken
Ingredients
For the chicken
- 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
- 2 eggs beaten
- salt and pepper to taste
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- oil for frying
For the sauce
- 1 teaspoon vegetable oil
- 1 teaspoon minced fresh garlic
- 1/4 cup honey
- 1/3 cup soy sauce (reduced sodium if possible)
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Place the eggs, salt and pepper in a bowl. Stir to combine
- Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
- Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
- Heat 3 inches of oil in a deep pan to 350 degrees F
- Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken
- Drain the chicken on paper towels
- While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
- Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
- Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.
Notes
Nutrition
This post was originally published on April 14, 2015 and was updated on September 26, 2018 with new content.
Kathy Jones says
This sauce is great! I did add some hot chili paste to give it some heat. I did not have cornstarch so I left that out and I pan cooked my chicken without breading instead of frying. I served it with stir fry veggies & sliced water chestnuts. This is a recipe I will make again and shared with friends.
Kayla says
This was delicious! I cooked this for my family and everyone devoured it. The only difference is I used tapioca flour instead of all-purpose for a crispier outer texture. I also added some gochujang (Korean pepper paste) to the sauce for a bit of a kick.
Sadie says
That sounds delicious
Crystal says
I experiment with recipes occasionally to keep dinner from being boring. I tried this recipe last year. My husband started requesting it every single week. I make it 2 to 3 times a month now for 8 people. I actually alter the serving size to work for 16 helpings,so they can all munch on it. For those of you that have pickier eaters just leave a portion of the chicken unsauced. Two of my kids eat it plain and dip it in ranch while the rest of us enjoy awesome sesame chicken. The texture is perfect for the pickier kids, it’s crispy but fluffy. I like throwing this over rice or ramen noodles, but it’s perfect and filling on its own too. Also a little side of sauce while cooking is great, I know I sneak a few pieces before everything is done frying.
James says
I made this tonight for my family and we loved it. Like others I cheated with popcorn chicken. I also sliced up a couple carrots and a green pepper, sauteed them in water for a few minutes, then added them to the oil and garlic step. Overall it turned out great. Maybe just a tad too vinegar-y, but I didn’t mind. Will definitely make again, thanks.
Jill says
This was very good. I bought some frozen popcorn chicken and baked it in the oven and tossed it in the sauce. I used some other reviewers’ comments and decreased the ketchup by 1/2 and added 1/4 cup of hoisin sauce. I liked it, and so did my family. I may try increasing the honey next time and omitting the hoisin (not part of original recipe.) I am trying to replicate the sesame chicken at our Hyvee grocery store’s Chinese food station. I do recommend buying the frozen popcorn chicken as it really decreases the prep time. Just read the ingredients on the bag if you are trying to avoid scary ingredients! The popcorn chicken is just the right size for this recipe, too.
Kelly says
I made this with more honey and less vinegar as the comments suggested and it was really nice! I’m vegetarian so I made with firm tofu, and fried in a couple of tbsp of oil instead of shallowing frying, and it worked perfectly if you keep moving it around. Would definitely make again!
Damary says
Made this for my family and they loved it. This recipe is a keeper. Thank you
Yvonne says
The sauce really makes this recipe. I didn’t have rice vinegar but I don’t think that made this any less tasty. I will definitely keep making this for my family.
Samantha says
Made this recipe exactly as shown and I loved it!! I was really impressed with how well the sauce turned out. Very tasty!!
Micah Hale says
Loved it! Did 1/4 c ketchup and 1/4 c hoisin and added some red pepper flakes for the sauce. Added extra brown sugar instead of the honey because I was out. Also I needed 1 more egg and some more flour/starch to coat all of the chicken. It turned out great! Served with rice and broccoli. The best thing is, I can find all of the ingredients out here in East Africa!
Virginia Ellen says
Hi there! I love sesame chicken and am looking forward to making this recipe. How crucial is toasted sesame oil? Grocery stores nearby only seem to sell plain sesame oil. 🙂 Thank you! Can’t wait to try this and will report back.
Sara says
Yes that should be fine!
Bob Lohman says
LOVED IT. PERHAPS A LITTLE LESS VINEGAR MORE GARLIC , HONEY. BROWN SUGAR NEXT TIME. TJS Y’ALL
Ryan says
Pat down the chicken with a paper towel prior to adding the egg and flour. Removing the extra juice will make these ingredients stick to the chicken better.
Lindsey says
I love this recipe so much! I found it a couple months ago & since then I’ve made it a few times already. Only thing i tweeked is the amount of ketchup & honey it takes. The ketchup taste was to strong for me so I only put about 1/4 cup of ketchup & I use 1/2 cup of honey & it turns out so good. I also double it so I have a bunch of sauce.
Emily says
Doubled the sauce, added red pepper flakes and ginger… and then tossed with frozen popcorn chicken that I baked in the oven! Cheater!!! It was very good and I’m not sad about the leftovers, but the sauce was a tiny bit vinegar-y for my taste. I’ll cut back a bit next time. Thank you!
angela mancino says
I made this tonight and it was so delicious! Thank you for sharing this recipe. This will be one of my go to dishes from now on.
Steph says
I literally just made this… my empty plate is still sitting on the table in front of me. Soooo good! And I agree with others – I pretty much followed the recipe exactly and it came out amazing. Much easier than I would have ever thought. Now I can start satisfying my Asian food cravings at home!
Deniece Gomez says
This recipe was super yummy, and I didn’t change a thing about it! (I’m so proud of my self, because I never follow recipes exactly. I always think I have better ideas) It’s perfect as is! My whole family, including my toddler ate it all up. This is definitely going to be a recipe that goes in our family dinner rotation.
Tiphany Reid says
I tried this. It was delicious I didn’t use the sesame oil.I substitute apple cider vinegar for rice vinegar. 😋😋
Meagan says
really tasty recipe! ended up using fried tofu instead to make the recipe vegan, i’d say the only changes i’d make are less vinegar and some more honey and brown sugar, otherwise amazing job!