I perfected a better than takeout 30 minute sticky sesame chicken that comes together with a clever pantry trick, and it’s my favorite Sesame Chicken Recipe for busy weeknights.
I swear, this sticky sesame chicken is the sort of thing I crave on a bad week. Juicy bits of boneless skinless chicken thighs get glazed in a shiny honey forward sauce that somehow tastes way fancier than the ingredients suggest, and yet it only takes about 30 minutes.
I never plan to impress, but everyone always asks for the recipe, and I end up smiling because it’s so simple you kinda feel like you cheated. If you love Easy Chinese Recipes this one will ruin takeout for you in the best way, you’ll be back for seconds.
Ingredients
- Dark meat bring juicy protein and richer flavor, more forgiving than breast.
- Coats for crisp texture, adds carbs, keeps sauce thick and glossy.
- Natural sweetener, adds sticky sweetness and some antioxidants, dont overdo it.
- Salty umami base, low sodium help control saltiness while boosting depth.
- Intense nutty aroma, a little goes a long way to flavor.
- Bright acid cuts sweetness, gives light tang and balance to sauce.
- Aromatic duo adding warmth, spice and freshness, lots of flavor punch.
- Fresh crunch and toasted nuttiness, nice finish and small fiber boost.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs, cut into one inch pieces or use breasts
- 1/2 cup cornstarch for coating
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil or neutral oil for frying
- 1/4 cup low sodium soy sauce
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar optional
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 cup low sodium chicken broth or water
- 2 tablespoons cornstarch plus 2 tablespoons water for slurry
- 2 green onions sliced
- 1 to 2 tablespoons toasted sesame seeds
- pinch red pepper flakes or sriracha optional
How to Make this
1. Cut 1 1/2 pounds boneless skinless chicken thighs (or breasts) into 1 inch pieces, pat dry, then toss with 1/2 cup cornstarch, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until every piece is lightly coated.
2. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering; fry the chicken in a single layer in batches (dont overcrowd) until golden and cooked through, about 4 to 6 minutes per batch depending on size. Transfer cooked pieces to a plate.
3. In a small bowl whisk together 1/4 cup low sodium soy sauce, 1/3 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons brown sugar (optional), 3 minced garlic cloves, 1 tablespoon grated fresh ginger and 1/2 cup low sodium chicken broth or water. Add a pinch of red pepper flakes or a squirt of sriracha if you like heat.
4. Pour the sauce into the hot skillet (wipe out excess oil leaving the browned bits if you want more flavor), bring to a simmer over medium heat so the garlic and ginger get fragrant, about 30 seconds to 1 minute.
5. Make the slurry by mixing 2 tablespoons cornstarch with 2 tablespoons water until smooth, then whisk it into the simmering sauce.
6. Let the sauce bubble and thicken, stirring, for 1 to 2 minutes until glossy and spoon-coating; if it gets too thick add a splash of broth or water.
7. Return all the fried chicken to the skillet and toss in the sauce until every piece is well coated and heated through, 1 to 2 minutes so the sauce clings to the chicken.
8. Taste and adjust: add more soy for salt, honey for sweet, or rice vinegar for brightness. Turn off the heat.
9. Serve over rice or noodles, sprinkle with sliced green onions and 1 to 2 tablespoons toasted sesame seeds, and enjoy — its better than takeout.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Large skillet about 12 inch
4. Tongs or a slotted spatula for frying
5. Mixing bowls — one large for coating and one small for the sauce
6. Measuring cups and measuring spoons
7. Whisk and a wooden spoon or silicone spatula
8. Plate or tray lined with paper towels to drain the fried chicken
9. Microplane or fine grater for the ginger and garlic (or a garlic press)
FAQ
Sticky Sesame Chicken Recipe Substitutions and Variations
- Chicken thighs: use boneless skinless chicken breasts for a leaner dish, or firm tofu for a vegetarian option, just cook tofu till crispy and cut cook time accordingly.
- Cornstarch (for coating): swap with arrowroot powder for a lighter crisp, or use all purpose flour or potato starch if thats what you have.
- Soy sauce: replace with tamari for a gluten free choice, or coconut aminos for a slightly sweeter, lower sodium flavor.
- Honey: use maple syrup or agave nectar, or dissolve 2 tablespoons brown sugar in a little hot water as an easy stand in.
Pro Tips
– Let the cornstarch-coated chicken sit 8 to 10 minutes before frying so the coating sticks, and fry in true batches so the oil recovers between them. If pieces touch each other they steam instead of crisp, and you end up with soggy chicken.
– Use a thermometer if you can: keep oil around 350 to 370 F for a golden crust. If you dont have one, heat until it shimmers and a small bit of cornstarch sizzles on contact. Drain on a wire rack not paper towels so air can circulate and the crust stays crunchy.
– Be careful with the garlic and ginger, they burn fast. Either sweat them very briefly in a little oil over medium heat before adding the liquids, or add them with the sauce right away and keep the pan at a simmer. Also grate the ginger fine so you dont get big fibrous bits.
– When thickening, whisk the cornstarch slurry smooth and add it in slowly while the sauce simmers, not all at once. If the sauce over-thickens, thin with a splash of warm chicken broth or water. For extra gloss and rounded flavor stir in 1 teaspoon toasted sesame oil or a small pat of butter at the end.
Sticky Sesame Chicken Recipe
I perfected a better than takeout 30 minute sticky sesame chicken that comes together with a clever pantry trick, and it's my favorite Sesame Chicken Recipe for busy weeknights.
4
servings
705
kcal
Equipment: 1. Cutting board
2. Chef’s knife
3. Large skillet about 12 inch
4. Tongs or a slotted spatula for frying
5. Mixing bowls — one large for coating and one small for the sauce
6. Measuring cups and measuring spoons
7. Whisk and a wooden spoon or silicone spatula
8. Plate or tray lined with paper towels to drain the fried chicken
9. Microplane or fine grater for the ginger and garlic (or a garlic press)
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs, cut into one inch pieces or use breasts
-
1/2 cup cornstarch for coating
-
1/2 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
3 tablespoons vegetable oil or neutral oil for frying
-
1/4 cup low sodium soy sauce
-
1/3 cup honey
-
2 tablespoons rice vinegar
-
1 tablespoon sesame oil
-
2 tablespoons brown sugar optional
-
3 cloves garlic minced
-
1 tablespoon fresh ginger grated
-
1/2 cup low sodium chicken broth or water
-
2 tablespoons cornstarch plus 2 tablespoons water for slurry
-
2 green onions sliced
-
1 to 2 tablespoons toasted sesame seeds
-
pinch red pepper flakes or sriracha optional
Directions
- Cut 1 1/2 pounds boneless skinless chicken thighs (or breasts) into 1 inch pieces, pat dry, then toss with 1/2 cup cornstarch, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until every piece is lightly coated.
- Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering; fry the chicken in a single layer in batches (dont overcrowd) until golden and cooked through, about 4 to 6 minutes per batch depending on size. Transfer cooked pieces to a plate.
- In a small bowl whisk together 1/4 cup low sodium soy sauce, 1/3 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons brown sugar (optional), 3 minced garlic cloves, 1 tablespoon grated fresh ginger and 1/2 cup low sodium chicken broth or water. Add a pinch of red pepper flakes or a squirt of sriracha if you like heat.
- Pour the sauce into the hot skillet (wipe out excess oil leaving the browned bits if you want more flavor), bring to a simmer over medium heat so the garlic and ginger get fragrant, about 30 seconds to 1 minute.
- Make the slurry by mixing 2 tablespoons cornstarch with 2 tablespoons water until smooth, then whisk it into the simmering sauce.
- Let the sauce bubble and thicken, stirring, for 1 to 2 minutes until glossy and spoon-coating; if it gets too thick add a splash of broth or water.
- Return all the fried chicken to the skillet and toss in the sauce until every piece is well coated and heated through, 1 to 2 minutes so the sauce clings to the chicken.
- Taste and adjust: add more soy for salt, honey for sweet, or rice vinegar for brightness. Turn off the heat.
- Serve over rice or noodles, sprinkle with sliced green onions and 1 to 2 tablespoons toasted sesame seeds, and enjoy — its better than takeout.
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: 307g
- Total number of serves: 4
- Calories: 705kcal
- Fat: 40.5g
- Saturated Fat: 8.3g
- Trans Fat: 0.12g
- Polyunsaturated: 7.5g
- Monounsaturated: 20g
- Cholesterol: 153mg
- Sodium: 717mg
- Potassium: 435mg
- Carbohydrates: 55.5g
- Fiber: 0.4g
- Sugar: 34.5g
- Protein: 45.3g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 1.2mg