Best Sesame Chicken Recipe

I rely on a surprising pantry staple to make my Honey Sesame Chicken come together in just 30 minutes.

I can’t stop thinking about this Honey Sesame Chicken I whipped up last week. Tender bites of boneless skinless chicken thighs get cloaked in a sticky honey sesame sauce that somehow tastes way more complicated than the 30 minutes it actually takes.

I always promise myself I’ll save some for leftovers, but nope, I eat half before anyone sits down. It’s the kind of dinner that looks like you tried hard, even if you kinda cheated, and your friends will ask for the recipe.

If you like sweet with a little savory kick, you’re gonna want this in your regular rotation.

Ingredients

• Chicken thighs or breasts: Rich in protein and iron, gives juicy texture, thighs are more forgiving.
• Cornstarch: Creates crispy coating and thickens sauce, mainly carbs, no fiber.
• Eggs: Add protein and help coating stick, simple and familiar pantry staple.
• Soy sauce: Adds salty umami, low sodium option cuts salt but keeps depth.
• Honey and brown sugar: Bring sweet balance, caramelize in pan, adds quick energy.
• Rice vinegar and hoisin: Vinegar adds tang, hoisin gives sweetness and complexity if used.
• Garlic and ginger: Give sharp aromatic punch, boosts flavor and has antioxidants.
• Sesame oil and seeds: Nutty aroma and toasted crunch, small amount goes a long way.
• Green onions and red pepper flakes: Fresh oniony finish and optional heat, brightens the whole dish.

Ingredient Quantities

• 1 lb boneless skinless chicken thighs or breasts, cut into bite size pieces
• 1 cup cornstarch for coating
• 2 large eggs, beaten
• 1 cup vegetable oil for frying
• 1/4 cup low sodium soy sauce
• 1/4 cup honey
• 2 tablespoons light brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce optional
• 1 teaspoon sesame oil
• 2 cloves garlic, minced about 2 teaspoons
• 1 tablespoon fresh ginger, grated or minced
• 1 tablespoon cornstarch plus 1/4 cup cold water for slurry
• 1/4 cup water or low sodium chicken broth
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
• 1 to 2 tablespoons sesame seeds, toasted for garnish
• 2 green onions, sliced for garnish
• 1/4 teaspoon red pepper flakes optional

How to Make this

1. Cut 1 lb chicken into bite size pieces and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set up dredging: 1 cup cornstarch in a shallow bowl, 2 beaten eggs in another bowl.

2. Dip each piece into the egg, let excess drip off, then press into the cornstarch so it’s well coated. Shake off extra cornstarch, place on a plate and repeat till all chicken is coated.

3. Heat about 1 cup vegetable oil in a large skillet or wok over medium high heat until shimmering and hot (around 350°F if you have a thermometer). Don’t overcrowd the pan or the chicken will steam not crisp.

4. Fry chicken in batches, 3 to 5 minutes per batch, turning so pieces get golden and cooked through. Transfer to a wire rack or paper towel lined plate to drain while you make the sauce.

5. In a bowl mix the sauce: 1/4 cup low sodium soy sauce, 1/4 cup honey, 2 tablespoons light brown sugar packed, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce if using, 1 teaspoon sesame oil, 2 teaspoons minced garlic, 1 tablespoon grated ginger, and 1/4 cup water or low sodium chicken broth. Add 1/4 teaspoon red pepper flakes now if you want heat.

6. Make the slurry by stirring 1 tablespoon cornstarch into 1/4 cup cold water until smooth.

7. Pour the sauce mixture into a clean skillet and bring to a simmer over medium heat. Whisk in the slurry and simmer until the sauce becomes glossy and thick enough to coat the back of a spoon, about 1 minute.

8. Add the fried chicken to the skillet and toss quickly to coat, cooking 1 to 2 minutes so the chicken soaks up the sauce and the coating gets sticky again. If sauce is too thick add a splash of water, too thin add a little more slurry.

9. Toast 1 to 2 tablespoons sesame seeds in a dry pan until light brown and fragrant, slice 2 green onions.

10. Serve the sesame chicken over rice, sprinkle with toasted sesame seeds and sliced green onions. Let cool a minute and enjoy.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Two shallow bowls (one for cornstarch, one for beaten eggs)
4. Measuring cups and spoons
5. Large skillet or wok for frying
6. Tongs or a slotted spoon for turning/draining pieces
7. Wire rack or plate lined with paper towels for draining
8. Small bowl and whisk for the sauce and cornstarch slurry
9. Instant read thermometer (optional, but helpful to hit 350°F)
10. Small dry pan for toasting sesame seeds

FAQ

Best Sesame Chicken Recipe Substitutions and Variations

• Chicken (1 lb boneless thighs/breasts): swap with firm tofu (press well, cut into cubes and double-fry or pan-fry so it crisps), shrimp (peeled, deveined, cook 2-4 minutes till opaque), or cauliflower florets (blanch or roast then fry for a crunchy veg option).
• Cornstarch for coating (1 cup): use potato starch 1:1 for extra crisp, or rice flour for a lighter, slightly more delicate crust, or all-purpose flour (gives less crunch but works in a pinch).
• Eggs, beaten (2 large): use aquafaba about 3 tablespoons per egg for a vegan binder, or a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) though it’s a bit gummier, or plain milk/plant milk to help the cornstarch stick.
• Low sodium soy sauce (1/4 cup): sub with tamari 1:1 for gluten-free, or coconut aminos 1:1 if you want lower sodium and a touch sweeter, or regular soy sauce but reduce added salt elsewhere.

Pro Tips

1. Pat the chicken super dry and let it sit on a wire rack in the fridge for 15 to 30 minutes after seasoning. it sounds dumb but the drier the meat the better the cornstarch will stick and you get way more crisp.

2. Don’t crowd the pan, keep the oil at about 350 F and fry in batches. if you overfill the skillet the temp crashes and the chicken steams not fries. fry once until mostly cooked, let rest briefly on a rack, then fry a few seconds more to make it extra crispy.

3. Finish the sauce carefully, taste it before you thicken it and adjust vinegar or honey first. mix the cornstarch into cold water until smooth then add a little at a time, simmer just until glossy. toss the chicken quickly off high heat so the coating stays sticky but not soggy.

4. Make ahead and reheat smart: store sauce separate, reheat chicken in a 400 F oven or air fryer on a rack to re-crisp (a few minutes), then toss with warmed sauce. toast the sesame seeds right before serving so they stay fragrant and crunchy.