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.
Linda says
Would LOVE to make this but do not understand the amounts … what does “2.67 eggs” or “0.44 cup of soy sauce equal? Never saw a recipe written this way. Please help!
Sara says
You must have accidentally adjusted the number of servings, change the servings to 6 and it should make sense!
Carolyn Hayes-Jones says
Is there a substitute for rice vinegar?
Sara says
You can use 1 tablespoon of apple cider vinegar instead.
Eric says
Love this recipe !!!
Desarae says
Made this recipe tonight and couldn’t have been more pleased! Thank you much for sharing
Kristen nicole says
I’m telling you use pancake mix for the coating taste exactly like the real and it cooks up so great and beautiful
Gina DeVingo says
Loved the recipe! I had started prepping my checking before finding this recipe and had already cubed my chicken then coated in only cornstarch. Came across this recipe so I then dipped in the egg, then plain flour and into fry pan. Sooo good! Thank you for sharing this recipe. It is a keeper for sure.
Kym says
Awesome meal! I followed the recipe , however I added broccoli florets and chopped carrot. I made fried rice to go with and added the LaChoy crunchy chow mein noodles .. yum ! Also , my husband was very impressed with the battered fried chicken as well . He felt it added to the more flavor 🥰
Kelly says
Made it exactly as written but added 25%. This is AMAZING!!! Super quick and easy to make and was some of the best Chinese I have had!
Peggy says
This was the best! Next time I’m going to add cashews and a crunchy veggie and double the sauce.
Lauren says
Made this tonight for my boys. My husband said “This is the best Sesame Chicken I’ve ever had, and I lived in China.” (He taught there for two years). My response was, “I didn’t think Sesame Chicken was a true Chinese dish.” He said “It’s not, but you weren’t supposed to over think the compliment.” 🤣. The six year old was too busy eating to add a comment.
Lee Blevins says
It was so good I’m going to make it again. But..
Should there be some cold water mixed with the eggs?
Sara says
You could add water if you feel like it’s needed but I don’t use it!
IVA says
Hey, I have a question. Can i use something else to replace cornstarch? I don’t have ii at my place.
Sara says
You could try using all flour but I haven’t tested it that way!
Leila says
does it matter if the rice vinegar is seasoned?
Sara says
It does not matter!
Nicky says
Can the chicken be cooked in an air fryer instead of frying it in oil?
Sara says
I believe so but I haven’t tried it myself!
Sasha says
Absolutely delicious, so much so that I’ve made this 3 times in the last 5 weeks! My family loves it! There’s so much flavor in the sauce (I add extra fresh garlic, it really takes it up a notch!), it’s super easy to whip up, and overall, it’s far better than what I’ve had at a restaurant. This one is a true keeper!
Brit says
Can this be baked? How?
Sara says
You would want to saute the breaded chicken in a little oil, then you can make the sauce, pour it over the sauteed chicken and bake it for about 20-25 minutes.
Kayla says
This was so good!! I loved the breading with the cornstarch it gives it a really nice texture, and the sauce was out of this world! I have to say I was a little skeptical but it was great. I marinated my chicken in soy sauce and made the sauce ahead of time and left it in the fridge to let the flavors develop.. hubby went back for thirds! 🙂
Leah says
Delicious!!! I followed the recipe to a T and it came out perfect! Way better than Panda Express or my local Chinese food place. I will be making this again!
Sam S says
Really good flavor to the sauce! I tried just how the recipe had it and it was flavorful, however the second time I used less sugar and honey, doubled the garlic, and added siracha and it WAS DELICIOUS! It went from sweet to sweet, spicy, and garlicy! This also worked well with cauliflower since I don’t eat meat.
Mel K says
Thanks for the recipe – this was a big hit with the family! I cut down a bit on the sugar and honey as we generally prefer things less sweet. And with hot sauce after – soo good. Only question is how to keep the chicken crispy while frying the other batches… will use a bigger pan and bigger batches next time to reduce the time.