Skip the takeout and make this Easy Sesame Chicken instead! Tender chicken bites coated in a sticky sweet & savory sauce that can be served on rice or noodles for a delicious 30-minute meal!
Easy sesame chicken is perfectly crisp on the outside with a sweet & savory sauce and tender and juicy on the inside. To achieve an amazing texture and taste, the chicken is coated in an egg and soy sauce marinade. Then, it is tossed in seasoned flour and fried on the stovetop to golden brown perfection.
Now for the sticky sweet sauciness! Once the chicken is cooked, you’ll toss it in an Asian-inspired sweet, tangy, savory sauce. Add a garnish of sesame seeds and serve with a vegetable stir-fry, steamed veggies, noodles or rice!
Ingredients you’ll need
This sesame chicken recipe uses common ingredients that you can find at your local grocery store. The list looks a bit long, but most are pantry staples that you probably already have. Check out the recipe card at the bottom of the post for exact measurements.
- Chicken: You will need 2 pounds of boneless skinless chicken breasts.
- Egg: Adds moisture to the chicken and will help the breading adhere to the chicken.
- Soy sauce: To give the chicken extra flavor.
- Breading: A mix of flour, cornstarch, garlic powder, baking powder and salt will help seal in the moisture of the chicken and along with the egg coating makes it nice and crisp on the outside.
- For the Sauce, you will need cornstarch, soy sauce, honey and brown sugar, vinegar, sweet chili sauce, sesame oil, garlic & ginger, and lots of sesame seeds to garnish and give the sesame chicken extra texture!
How to make sesame chicken
This recipe is made up of 3 components – preparing the chicken, making the sauce and then cooking everything together. It comes together with simple methods in just about 30 minutes!
- Coat the chicken: Crack an egg into a large mixing bowl. Whisk in the soy sauce. Add the chicken to the egg mixture and toss to combine until all the chicken pieces are coated in the egg mixture. In a shallow bowl, combine the cornstarch, flour, and spices.
- Add the breading and fry: Transfer the chicken from the marinade to the dry coating and coat each piece well, pressing the coating into the chicken and shaking off any excess. Carefully transfer the coated chicken pieces to the hot oil (in a single layer) and cook for 4-5 minutes or until golden crispy and cooked through. Transfer to a paper towel-lined plate and repeat with the remaining chicken.
- Make the sauce: While the chicken is cooking, whisk all the ingredients for the sauce a medium bowl until lump-free.
- Cook: Heat a teaspoon of oil in a large pan (skillet) over medium heat. Add the minced garlic and ginger and saute for about a minute then add the sauce to the pan. Cook the sauce down until thickened, about 1-2 minutes. Add the cooked chicken to the pan, top with sesame seeds, and toss until the chicken is fully coated in the sauce. Enjoy immediately with white rice or noodles!
Helpful tips
- Use similar size chicken pieces: Try to use the same size of chicken pieces, so everything cooks at the same rate. However, if your chicken is not the same size, it’s a good idea to check for doneness on the smaller pieces first.
- Have ingredients measured and ready: This recipe moves quickly! I recommend prepping all of the sauce ingredients before you start cooking.
- Chicken is best served immediately: While this is a great make-ahead dish, keep in mind that over time the sauce will soften the coating on the chicken, and it won’t have quite the same texture.
Serving suggestions
- Grains: The classic way to serve sesame chicken is over white rice. You could also use brown rice, quinoa, noodles or even cauliflower rice.
- Salad: A fresh salad on the side would make a light pairing.
- Veggies: Serve with steamed vegetables or even a veggie stir fry.
More easy Asian chicken recipes
- Healthy Orange Chicken
- Healthy Sesame Chicken
- Baked Sweet & Sour Chicken
- Baked Orange Chicken
- Honey Garlic Chicken Bites
- Honey Garlic Chicken
Easy Sesame Chicken
Ingredients
- 2 pounds chicken breasts, boneless skinless
- 1 large egg
- 1 Tbsp soy sauce
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1/2 teaspoon EACH garlic powder, baking powder, salt
- Vegetable oil for frying
For the Sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/4 cup soy sauce
- 3 Tablespoons honey
- 2 Tablespoons white vinegar, or rice vinegar
- 2 Tablespoons brown sugar
- 1 Tablespoon sweet chili sauce or sriracha
- 1 Tablespoon sesame oil
- 3-4 cloves garlic, minced
- 1 teaspoon fresh grated ginger, optional
- 1 Tablespoon sesame seeds
Instructions
Make the Chicken
- Crack an egg into a large mixing bowl. Whisk in the soy sauce. Add the chicken to the egg mixture and toss to combine until all the chicken pieces are coated in the egg mixture. In a shallow bowl, combine the cornstarch, flour, and spices.
- Heat 1-2 inches of oil in a deep pan to 350 degrees F.
- Transfer the chicken from the marinade to the dry coating and coat each piece well, pressing the coating into the chicken and shaking off any excess. Carefully transfer the coated chicken pieces to the hot oil (in a single layer) and cook for 4-5 minutes or until golden crispy and cooked through. Transfer to a paper towel-lined plate and repeat with the remaining chicken.
Make the Sauce
- While the chicken is cooking, whisk all the ingredients for the sauce a medium bowl until lump-free.
Assemble
- Heat a teaspoon of oil in a large pan (skillet) over medium heat. Add the minced garlic and ginger and saute for about a minute then add the sauce to the pan. Cook the sauce down until thickened, about 1-2 minutes. Add the cooked chicken to the pan, top with sesame seeds, and toss until the chicken is fully coated in the sauce. Enjoy immediately with white rice or noodles!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently asked questions
How to know when chicken is fully cooked?
To know precisely that your chicken is fully cooked and safe to eat, use a digital probe thermometer. Insert the probe into the thickest part of the chicken. The chicken is ready to eat when the thermometer registers at least 165ºF.
Can I use chicken thighs?
Sure, boneless skinless chicken thighs would be a great substitute for the chicken breast.
Can I freeze leftover sesame chicken?
Absolutely! Feel free to store your leftovers in the freezer instead of the refrigerator. Store it in a freezer-safe container for 2-3 months, and thaw it overnight in the fridge when you want to eat it again.
Storage recommendations
- Storing leftovers: Once the cooked chicken has cooled completely, store it in an airtight container in the refrigerator for 3-4 days.
- To reheat: You can reheat the chicken in an air fryer or skillet over medium heat. You can also rewarm the chicken in the microwave for 1-2 minutes, though it may lose some of its crispiness.
Photography by: Eat Love Eats
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