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.
Wanda says
Making it right now, can not wait to eat it.
Diane says
I’ve made this many times! However, I cook the chicken in a bit of oil for about 5 minutes then add the sauce mixture! I don’t use much oil so there isn’t much of a need to drain it. I also I don’t let the sauce sit for too long because you don’t want it to get too thick. And I throw the garlic in with the sauce it’s a great lazy version for people like me!
Geena says
Would I be able to substitute shrimp for the chicken? Looking to use what I have at the moment. Thank you!
Sara says
That’s fine, shrimp will take less time to cook!
Mo says
Can you bake the chicken to avoid all the oil? 👀 I don’t have an air fryer 😩
Sara says
I haven’t tested it this way so I’m not sure if it would work or not!
Megan says
I never comment and I have made your recipes for quite a bit. But today I had to stop and say this is so delicious. I don’t know if I will ever waste another $ on take out Chinese again!!! Thanks
Joe says
great recipe ! next time I would leave out the toasted sesame oil I find it very overpowering ! really fun putting it together !
Ann says
Is the calories set for each portion?
Sara says
Yes it’s per portion!
Iluvchinesefood22 says
This is a very tasty recipe. I toss in some frozen veggies and simmer them in the sauce. There is too much sesame oil for my personal tastes so next time I’ll add less. Highly recommend!
Erika says
I’ve made this several times using both chicken and tofu- both turn out excellent. We watch our sugar intake so I generally sub monkfruit for the brown sugar and use no sugar added ketchup, but keep the honey as written. Delicious every time.
Ashley says
Recipe is wonderful, my family loves it. For some reason, I usually end up with clumps of cornstarch in my sauce. Any suggestions on how to fix this?
Sara says
I’d just give the sauce a good whisk before you put it in the pan to make sure the cornstarch is well dissolved in the liquid!
Linda says
Does it freeze well ?
Sara says
This would not be a great candidate for the freezer as the coating would get soggy!
Kriss A says
This was DELICIOUS!! I added shredded carrots and steamed broccoli and made it very authentic. This is my new “the friends are coming over to hang out meal”.
Lee says
I have made this twice and it gets better each time. My husband and I absolutely love it! It takes time, but we put in team work and make it together. Delicious!!
Megan says
Would I be able to cook the breaded chicken in my air fryer ?
Sara says
I haven’t tested the recipe this way so I’m not sure if it will work!
Fgauthi says
I did it in my air fryer and it it worked well.
Dannick Baribeault says
wasn’t sure about the sauce while I was preparing it, the smell made me doubt but once I put it on the heat it smelled way better. the folks enjoyed.
Brenda says
I made this for dinner tonight. It was amazing. It was so juicy and moist. The chicken was not saucy and wasn’t dried out. My family loved it. Will be making this again. And I will be making you Marinate Flank Steak for dinner tomorrow night.
Heather says
Love this recipie! It’s my daughters favorite!! I cut the ketchup in half and use low sodium soy. Best sesame chicken ever!!!
Angelalite Johnson says
I have literally made this at least 10 times we no longer go out for sesame chicken I use jasmine rice.
Lily says
Wonderful the only thing i changed was that I only used 1/4 cup of low sodium soy sauce. My fanily all loved it. We make it often
Lauren says
This recipe is the absolute best home made version. I tried about 15 other recipes and they didnt come close.
Robin says
Everyone in my family ate this with absolutely not a bite left. This is no small feat with my picky kiddos. It was so delicious!!