Sesame chicken

Sesame chicken is a classic dish that brings together crispy chicken pieces coated in a sticky, sweet sesame sauce. It's crunchy on the outside, tender inside, and loaded with toasted…

By Willow • January 7, 2026 • Reading time: 6 min

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Sesame chicken is a classic dish that brings together crispy chicken pieces coated in a sticky, sweet sesame sauce. It’s crunchy on the outside, tender inside, and loaded with toasted sesame seeds that add just the right touch of nuttiness.

I love making sesame chicken because it’s a total crowd-pleaser and pretty simple to whip up. One little trick I use is to double dip the chicken in the batter before frying, which makes the crunch even better. Plus, the sauce is a nice balance of sweet and savory that keeps everyone coming back for more.

My favorite way to enjoy sesame chicken is over a bed of steamed white rice with some steamed broccoli on the side. It makes a satisfying meal that feels a little special but comes together fast enough for a weeknight dinner. Whenever I make it, the house smells amazing, and I know we’re in for a good meal!

Key Ingredients & Substitutions

Chicken: I prefer boneless, skinless chicken thighs for juiciness and flavor. If you want leaner meat, breasts work well too but can dry out faster.

Batter mix: The combo of all-purpose flour, cornstarch, and baking powder gives great crunch. Cornstarch is key for crispiness. You can swap baking powder with baking soda but add a bit less.

Sauce: Soy sauce and honey form a nice sweet and salty base. If you want less sugar, reduce honey or use a sugar substitute. Rice vinegar adds a subtle tang, but white vinegar can be a simple swap.

Sesame seeds: Toast them lightly in a dry pan for the best nutty flavor. You can skip them or use black sesame seeds for a different look.

How Do You Get the Chicken Crispy and Keep It Crunchy After Adding Sauce?

The secret is a sturdy batter plus quick frying at the right oil temperature. Here’s what I do:

• Mix the batter just until combined; overmixing can make it tough.
• Use cold water in the batter to keep it light.
• Heat oil to about 350°F (175°C) for even, crispy cooking.
• Fry chicken in small batches to avoid temperature dips.
• Drain excess oil on paper towels right after frying.
• Toss the chicken gently in the hot sauce just before serving so it stays crisp but absorbs flavor.

These tips help your chicken stay crunchy and flavorful like in the picture.

Equipment You’ll Need

• Deep skillet or wok – great for frying chicken evenly and safely with plenty of oil.
• Mixing bowls – you’ll need these for making the batter and mixing the sauce ingredients.
• Slotted spoon or spider strainer – perfect for lifting fried chicken out of hot oil without the extra grease.
• Whisk – helps you mix the batter smooth and the sauce lump-free.
• Measuring cups and spoons – for precise ingredient amounts, ensuring consistent flavor and texture.

Flavor Variations & Add-Ins

• Try using tofu or tempeh instead of chicken for a vegetarian twist that still holds up well to frying.
• Add steamed broccoli or snap peas for extra crunch and a fresh contrast to the sweet sauce.
• Mix in chopped cashews or peanuts just before serving for extra texture and nutty flavor.
• For a little heat, stir in chili flakes or serve with a drizzle of sriracha.

How to Make Sesame Chicken

Ingredients You’ll Need:

For the Chicken:

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup cold water
• Vegetable oil, for frying
• 3 tablespoons sesame seeds, toasted
• 3 green onions, thinly sliced (for garnish)

For the Sauce:

• 1/2 cup soy sauce
• 1/2 cup honey or sugar
• 1/4 cup rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

How Much Time Will You Need?

You’ll spend about 10 minutes prepping the ingredients, 15 minutes frying the chicken in batches, and 5 minutes cooking the sauce and combining everything. Total time is around 30-35 minutes for a delicious meal.

Step-by-Step Instructions:

1. Make the Batter and Prepare the Chicken:

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly pour in the cold water while whisking until you have a smooth, slightly thick batter. Set this aside. Cut your chicken into small, bite-sized pieces.

2. Heat the Oil for Frying:

Fill a deep skillet or wok with about two inches of vegetable oil. Heat the oil to 350°F (175°C). Use a thermometer if you have one for accuracy—it’s important for crispy chicken.

3. Coat and Fry the Chicken:

Dip the chicken pieces into the batter, making sure each piece is fully coated. Carefully add the coated chicken pieces to the hot oil in small batches. Fry each batch for about 5 to 7 minutes or until the chicken pieces turn golden brown and are cooked through. Remove with a slotted spoon and place on paper towels to drain excess oil.

4. Prepare the Sauce:

While frying, start making the sauce. In a medium saucepan over medium heat, combine soy sauce, honey (or sugar), rice vinegar, ketchup, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer.

5. Thicken the Sauce:

Stir the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Keep stirring until the sauce thickens and becomes glossy. Remove from heat.

6. Toss Chicken with Sauce and Serve:

Place the fried chicken pieces in a large bowl and pour the warm sauce over them. Toss gently but thoroughly so every piece gets coated. Serve immediately over steamed white rice. Sprinkle with toasted sesame seeds and sliced green onions for a tasty finish.

Can I Use Frozen Chicken for This Recipe?

Yes, just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the defrost function on your microwave. Pat the pieces dry before dipping in batter to help the coating stick.

Can I Bake Instead of Frying the Chicken?

You can, but the texture will be less crispy. To bake, coat the chicken and arrange on a greased baking sheet. Spray with oil and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through. Toss with sauce before serving.

How Do I Store Leftovers?

Keep leftover sesame chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or sauce to keep it moist.

Can I Make the Sauce Ahead of Time?

Absolutely! Prepare the sauce and refrigerate it for up to 3 days. Reheat it gently before tossing with freshly fried chicken for best results.