Best Sesame Chicken Recipe

I made Honey Sesame Chicken that looks so glossy and dangerously addictive you’ll keep scrolling to see what I’m talking about.

I am obsessed with this Easy Sesame Chicken because it hits that sticky sweet and savory spot I crave after a long day. I love the way honey glazes each bite and the garlic sneaks in without being shouty.

It’s the kind of Sesame Chicken Recipe I keep making when I need dinner that actually feels like a treat, not a project. I don’t care if it sounds basic.

The crunch, the glossy sauce, the sesame seeds doing their thing. But mostly I love that it’s serious satisfaction for my taste buds and ridiculous to resist.

Worth every messy bite.

Ingredients

• Chicken thighs — juicy, dark meat that stays tender and packs protein.
• Egg — helps coating stick, makes it a bit richer.
• Cornstarch for coating — gives crispy shell you’ll love crunching.
• Kosher salt — brings out flavors, simple but essential.
• Black pepper — adds mild heat and backbone.
• Neutral oil — fries evenly without weird flavors, keeps things crisp.
• Honey — sweet glaze, sticky and comforting.

  Basically crowd-pleaser.

• Soy sauce — salty, savory umami that rounds the sauce.
• Rice vinegar — brightens the sauce, cuts through sweetness.
• Brown sugar — deep sweetness and slight caramel note.
• Sesame oil — toasty aroma, small amount goes a long way.
• Garlic — punchy, homey garlic smell and flavor hit.
• Ginger — fresh zing that lifts the whole dish.
• Cornstarch slurry — thickens sauce so it clings to chicken.
• Water for slurry — just enough to make the slurry smooth.
• Sesame seeds — nutty crunch and cute garnish.

  Plus looks nice.

• Green onions and red pepper flakes — fresh bite and optional heat.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces
• 1 large egg, lightly beaten
• 1/2 cup cornstarch for coating
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup neutral oil for frying (vegetable or canola)
• 1/3 cup honey (use mild clover or wildflower honey)
• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons packed brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced (about 1 teaspoon)
• 1 teaspoon freshly grated ginger
• 1 tablespoon cornstarch for sauce slurry
• 3 tablespoons water for slurry
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced
• Pinch red pepper flakes (optional, for a little heat)

How to Make this

1. Pat the chicken pieces dry, toss them with the 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, then dip each piece in the beaten egg and dredge evenly in the 1/2 cup cornstarch; let them sit on a plate for 5 minutes so the coating sticks.

2. Heat 1/3 cup neutral oil in a large skillet over medium high heat until shimmering but not smoking; fry the chicken in a single layer in batches so you don’t overcrowd the pan, about 3 to 4 minutes per side until golden and cooked through; transfer to a paper towel lined plate to drain.

3. Meanwhile whisk together the sauce: 1/3 cup honey, 1/4 cup low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons packed brown sugar, 1 tablespoon sesame oil, minced garlic, and grated ginger in a small bowl.

4. After all chicken is fried and set aside, pour off excess oil from the skillet leaving about a teaspoon or two for flavor; return skillet to medium heat and pour in the sauce mixture, stirring and bringing it to a gentle simmer.

5. Make the cornstarch slurry by mixing 1 tablespoon cornstarch with 3 tablespoons water until smooth, then slowly whisk the slurry into the simmering sauce; cook 1 to 2 minutes until sauce thickens to a glossy, sticky consistency.

6. Add the fried chicken back into the skillet and toss to coat evenly, cooking for another 1 to 2 minutes so the chicken soaks up the sauce and gets sticky.

7. Stir in a pinch of red pepper flakes if you want a little heat, taste and adjust salt or sweetness with more soy or a touch more honey if needed.

8. Sprinkle 1 tablespoon toasted sesame seeds and the 2 thinly sliced green onions over the chicken, toss once more to distribute.

9. Serve immediately while it’s hot and sticky. It’s great on its own or over rice, and leftovers reheat well in a skillet for a minute or two.

Equipment Needed

1. Cutting board
2. Chef’s knife (or a sharp knife)
3. Large heavy skillet (cast iron or stainless works best)
4. Tongs or a slotted spatula for flipping the chicken
5. Two mixing bowls (one for egg, one for cornstarch)
6. Small bowl and whisk or fork for the sauce and slurry
7. Measuring cups and spoons
8. Plate lined with paper towels for draining fried chicken
9. Microplane or fine grater for the ginger and a garlic press or knife for mincing garlic

FAQ

Best Sesame Chicken Recipe Substitutions and Variations

• Chicken thighs: use boneless skinless chicken breast instead, cut small so it stays tender, or for a veg option try firm tofu pressed and cubed (coats and fries similarly).
• 1/2 cup cornstarch for coating: swap with potato starch for extra crispness, or use rice flour if you want a lighter crust.
• 1/4 cup low sodium soy sauce: use tamari for gluten free, or coconut aminos if you prefer a slightly sweeter, soy free alternative.
• 1/3 cup honey: replace with pure maple syrup or agave nectar for a similar sweetness and gloss, though texture will be a tad thinner so simmer the sauce a bit longer.

Pro Tips

1. Let the coated chicken rest for at least 5 minutes before frying so the cornstarch really sticks. If you rush it the coating can slide off in the oil. Also fry in single layers and don’t crowd the pan, otherwise the pieces steam and never get crispy.

2. Use a thermometer or eyeball for oil temp: it should shimmer and move when you tilt the pan, but not smoke. If oil is too cool the chicken will absorb oil and be greasy, too hot and the outside burns before the inside cooks. Adjust heat between batches.

3. Make the sauce ahead and taste it before thickening. If it tastes too sharp, add a bit more honey, too sweet add a splash more rice vinegar or a squeeze of lemon. When adding the cornstarch slurry, stir it in gradually so you dont over-thicken; it continues to set after you remove from heat.

4. For extra crunch and freshness toss the chicken with the sauce off the heat for just a minute so the coating stays crisp under the sticky glaze. Finish with hot toasted sesame seeds and green onions right before serving, they lose punch if added too early.

Best Sesame Chicken Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made Honey Sesame Chicken that looks so glossy and dangerously addictive you’ll keep scrolling to see what I’m talking about.

Pin

Servings

4

servings

Calories

815

kcal

Equipment: 1. Cutting board
2. Chef’s knife (or a sharp knife)
3. Large heavy skillet (cast iron or stainless works best)
4. Tongs or a slotted spatula for flipping the chicken
5. Two mixing bowls (one for egg, one for cornstarch)
6. Small bowl and whisk or fork for the sauce and slurry
7. Measuring cups and spoons
8. Plate lined with paper towels for draining fried chicken
9. Microplane or fine grater for the ginger and a garlic press or knife for mincing garlic

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces

• 1 large egg, lightly beaten

• 1/2 cup cornstarch for coating

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/3 cup neutral oil for frying (vegetable or canola)

• 1/3 cup honey (use mild clover or wildflower honey)

• 1/4 cup low sodium soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons packed brown sugar

• 1 tablespoon sesame oil

• 2 cloves garlic, minced (about 1 teaspoon)

• 1 teaspoon freshly grated ginger

• 1 tablespoon cornstarch for sauce slurry

• 3 tablespoons water for slurry

• 1 tablespoon toasted sesame seeds

• 2 green onions, thinly sliced

• Pinch red pepper flakes (optional, for a little heat)

Directions

• Pat the chicken pieces dry, toss them with the 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, then dip each piece in the beaten egg and dredge evenly in the 1/2 cup cornstarch; let them sit on a plate for 5 minutes so the coating sticks.
• Heat 1/3 cup neutral oil in a large skillet over medium high heat until shimmering but not smoking; fry the chicken in a single layer in batches so you don't overcrowd the pan, about 3 to 4 minutes per side until golden and cooked through; transfer to a paper towel lined plate to drain.
• Meanwhile whisk together the sauce: 1/3 cup honey, 1/4 cup low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons packed brown sugar, 1 tablespoon sesame oil, minced garlic, and grated ginger in a small bowl.
• After all chicken is fried and set aside, pour off excess oil from the skillet leaving about a teaspoon or two for flavor; return skillet to medium heat and pour in the sauce mixture, stirring and bringing it to a gentle simmer.
• Make the cornstarch slurry by mixing 1 tablespoon cornstarch with 3 tablespoons water until smooth, then slowly whisk the slurry into the simmering sauce; cook 1 to 2 minutes until sauce thickens to a glossy, sticky consistency.
• Add the fried chicken back into the skillet and toss to coat evenly, cooking for another 1 to 2 minutes so the chicken soaks up the sauce and gets sticky.
• Stir in a pinch of red pepper flakes if you want a little heat, taste and adjust salt or sweetness with more soy or a touch more honey if needed.
• Sprinkle 1 tablespoon toasted sesame seeds and the 2 thinly sliced green onions over the chicken, toss once more to distribute.
• Serve immediately while it's hot and sticky. It's great on its own or over rice, and leftovers reheat well in a skillet for a minute or two.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 300g
• Total number of serves: 4
• Calories: 815kcal
• Fat: 44.3g
• Saturated Fat: 8.1g
• Trans Fat: 0.1g
• Polyunsaturated: 7.5g
• Monounsaturated: 20g
• Cholesterol: 217mg
• Sodium: 443mg
• Potassium: 450mg
• Carbohydrates: 53g
• Fiber: 0.4g
• Sugar: 35g
• Protein: 41.3g
• Vitamin A: 200IU
• Vitamin C: 2mg
• Calcium: 38mg
• Iron: 2mg