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 finished chicken over steamed rice. Other great options are quinoa, chow mein noodles, or zucchini noodles.
Can I just tell you how good this crispy 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
- 2 tablespoons 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.
Denise Young says
I made this tonight for my daughter’s birthday dinner. It was easy to make and everyone loved it. The only thing I did differently was to double dredge the chicken. In my opinion this recipe is restaurant quality.
Kathy says
This recipe was worth the extra fry first! However, my company was late so I poured sauce over chicken & put it in 300 deg oven for 30 min. It made the chicken so tender! I’m sure holding it in a hot crockpot would work too! Thanks!
Catherine says
Tried this recipe tonight and it was delicious but I think my sauce was too dark? Maybe didn’t put right quantities in as I’m not used to cooking with measuring cups? Is there a way to measure in mls or grams? Will do it again was so good!
Rose PICCIRILLI says
Do you think the sauce can work with steak?
Sara says
Yes that should be fine!
Katrina says
I replaced the flour with WHITE RICE FLOUR. I also added a pinch of sugar to the flower mix so they would brown. Finally I put sesame seeds with the flower mix. It really kicked up the flavor too. Great recipe. I didn’t try the sauce, we ate the sesame chicken with a dipping sauce made with mayo, mirin, sesame seeds and a pinch of wasabi.
This made it a Gluten Free version.
Kathy Deighton says
Delicious this will be my always go to for sesame chicken!
Jennie says
This was so delicious! My often picky 4-year-old loved it and said it tastes like the sesame chicken we get from our local Chinese restaurant.
Sarah says
Can I substitute brown sugar for honey? I was hoping to cook enough for the family and want to avoid honey for the baby.
Sara says
Yes that should be fine!
Donna says
My family loved this recipe. I will definitely make it again.
Angela says
The sesame oil is very overwhelming. Next time I might try a Canola or vegetable oil. I know it defeats the sesame concept.
Sylvia says
Followed the recipe exactly and came out delicious!!! I was hoping for leftovers but everyone had seconds. The chicken came out superb. Great with jasmine rice and steamed broccoli. Thank you for this wonderful recipe.
SirBrackalot says
Yes, i tried and thought it was a dark sauce, but it tasted amazing. Very good recipe! I recommend broccoli or green veggie to cut the richness. Rice is always an option. I think brown rice could stand up to these pronounced flavors.
JKP says
Really enjoyed this recipe. The breading is much crunchier than other recipes I’ve tried. The sauce was sublime. Thank you!
AJ says
Hey, sounds like an easy recipe. Can I fry the chicken a day in advance?
Sara says
That should be fine but the coating will get soft so you’ll need to reheat it in the oven to make it crispy again.
Linda says
I used taiwanese popcorn chicken and used the sauce recipe. AWESOME sauce recipe! Tastes great and more sweet than sour which I love!
Thank you!