Sesame Chicken Recipe with Crispy Texture and Sweet Sticky Sauce

Why You’ll Love This Sesame Chicken

• Ease of preparation: This sesame chicken recipe is quick and simple to make, ideal for busy weeknights when you want a tasty, homemade meal without fuss. With basic ingredients and straightforward steps, you can have crispy chicken ready in about 40 minutes.
• Health benefits: Featuring lean boneless chicken and nutrient-rich sesame seeds, this dish provides a good source of protein, vitamins, and minerals. Sesame seeds boost heart health and offer antioxidants, making the meal both delicious and nourishing.
• Versatility: This sesame chicken recipe adapts perfectly to various dietary needs including gluten-free and low-calorie options. You can substitute soy sauce with tamari for gluten-free diets or use skinless chicken breast for a lighter version, all while keeping rich flavors intact.
• Distinctive flavor: The combination of savory soy sauce, sweet brown sugar, aromatic garlic, and nutty toasted sesame seeds creates a mouthwatering sauce that clings to crispy chicken pieces. This balance delivers a satisfying sweet-savory flavor that makes this sesame chicken stand out.

Essential Ingredients for Sesame Chicken

• 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces – provides tender, juicy protein.
• 1 large egg, beaten with a pinch of salt and pepper – helps the coating adhere to the chicken.
• 2 tablespoons cornstarch – combined with flour to create a crispy coating.
• About 10 tablespoons all-purpose flour (or flour-cornstarch mix) – forms the crispy crust on the chicken.
• ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic salt, 2 teaspoons paprika – season the coating for added flavor.
• Vegetable oil for frying – used to crisp the chicken pieces evenly.
• ¼ cup reduced sodium soy sauce – provides savory umami base for the sauce.
• 3 tablespoons brown sugar (or honey) – adds sweetness to balance savory notes.
• 2 tablespoons rice vinegar or Chinese rice vinegar – brings acidity for brightness.
• 1 to 2 tablespoons ketchup or sweet chili sauce – offers sweetness and slight heat.
• 1 tablespoon toasted sesame oil – delivers nutty aroma and flavor depth.
• 2 cloves minced garlic – adds pungent, aromatic flavor.
• 1 teaspoon grated fresh ginger (optional) – enhances depth and warmth.
• ¼ cup water (or 2 tablespoons for thicker sauce) – for consistency.
• ½ tablespoon cornstarch – thickens the sauce.
• 1 tablespoon sesame seeds – for garnish and extra crunch.
• 2 sliced green onions or chopped spring onions – for bright garnish.

Special Dietary Options:

• Vegan: Use firm tofu or tempeh instead of chicken, along with tamari instead of soy sauce.
• Gluten-free: Replace soy sauce with tamari or coconut aminos and ensure the flour used in coating is gluten-free.
• Low-calorie: Choose skinless chicken breasts and reduce oil amount or bake instead of fry. Substitute honey for brown sugar if desired.

How to Prepare the Perfect Sesame Chicken: Step-by-Step Guide

First Step: Prepare the Chicken and Coating

Cut 1 pound of boneless skinless chicken breasts or thighs into 1-inch pieces. In a bowl, beat one large egg seasoned with a pinch of salt and pepper. In a separate shallow dish, mix 2 tablespoons cornstarch, about 10 tablespoons all-purpose flour (or a flour-cornstarch blend), ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic salt, and 2 teaspoons paprika. This coating blend will ensure a crispy, flavorful crust.

Second Step: Coat the Chicken Pieces

Dip each chicken piece into the beaten egg mixture to moisten. Then dredge thoroughly in the flour and cornstarch mixture, coating evenly. Place coated pieces on a plate and avoid overcrowding to prevent sticking.

Third Step: Fry the Chicken

Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Carefully fry the coated chicken pieces in batches for 6 to 7 minutes or until golden brown and cooked through. Remove fried chicken with a slotted spoon and drain on paper towels. For a lighter alternative, sauté coated chicken on medium heat until crisp and cooked.

Fourth Step: Prepare the Sauce

In a small pan, sauté 2 cloves of minced garlic and 1 teaspoon grated fresh ginger (optional) briefly in 1 tablespoon vegetable oil until fragrant. Stir together ¼ cup reduced sodium soy sauce, 3 tablespoons brown sugar (or honey), 2 tablespoons rice vinegar, 1 to 2 tablespoons ketchup or sweet chili sauce, 1 tablespoon toasted sesame oil, ¼ cup water, and ½ tablespoon cornstarch slurry. Simmer the mixture while stirring for 2 to 3 minutes until thick and glossy.

Fifth Step: Combine Chicken and Sauce

Toss the fried chicken in the simmering sauce until coated evenly and heated through, about 1-2 minutes. Sprinkle with 1 tablespoon sesame seeds and 2 sliced green onions for garnish.

Final Step: Serve and Enjoy

Serve hot over steamed jasmine rice, boiled rice, or alternatives such as quinoa, chow mein noodles, or zucchini noodles. For added nutrition, pair with steamed broccoli or sugar snap peas. This homemade sesame chicken replicates the savory-sweet, crispy qualities of restaurant favorites with a family-friendly twist.

“Maintaining oil temperature during frying is key to crispy chicken that doesn’t absorb excess grease.”

For a tasty side, try our Creamy Italian Sausage Gnocchi Soup.

Dietary Substitutions to Customize Your Sesame Chicken

Protein and Main Component Alternatives

• Substitute chicken with firm tofu or tempeh for vegan and plant-based versions.
• Use shrimp or turkey breast for different protein preferences.

Vegetable, Sauce, and Seasoning Modifications

• Add vegetables such as bell peppers, sugar snap peas, or broccoli to the stir-fry for extra nutrients and texture.
• Replace soy sauce with tamari or coconut aminos to maintain gluten-free standards.
• Swap honey with maple syrup or reduce brown sugar for a lower-calorie, naturally sweet option.

Mastering Sesame Chicken: Advanced Tips and Variations

• Pro cooking techniques: Marinate chicken overnight in soy sauce and garlic for deeper flavor and tender texture. Lightly dust chicken with cornstarch for an even crispier crust.
• Flavor variations: Incorporate fresh ginger, chili flakes, or substitute honey with brown sugar or agave nectar to tweak the sweetness and spice balance.
• Presentation tips: Garnish sesame chicken with finely sliced green onions, toasted sesame seeds, or crushed peanuts for added visual appeal and crunch.
• Make-ahead options: Prepare the sauce and marinate chicken in advance to speed up cooking on busy days. Reheat gently to maintain crispness.

How to Store Sesame Chicken: Best Practices

FAQs: Frequently Asked Questions About Sesame Chicken

Sesame Chicken

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🍗 Enjoy the perfect balance of sweet and savory in this crispy Sesame Chicken, ideal for a satisfying homemade meal.
🔥 Quick to prepare and bursting with flavor, this dish is sure to become a family favorite for those who enjoy restaurant-quality dishes at home.

• Total Time: 40 minutes
• Yield: 4 to 6 servings

Ingredients

– 1 pound boneless skinless chicken breasts or thighs

– 1 large egg

– 2 tablespoons cornstarch

– 10 tablespoons all-purpose flour

– ½ teaspoon salt

– ½ teaspoon pepper

– ½ teaspoon garlic salt

– 2 teaspoons paprika

– Vegetable oil

– ¼ cup reduced sodium soy sauce

– 3 tablespoons brown sugar

– 2 tablespoons rice vinegar

– 1 to 2 tablespoons ketchup

– 1 tablespoon toasted sesame oil

– 2 cloves minced garlic

– 1 teaspoon grated fresh ginger

– ¼ cup water

– ½ tablespoon cornstarch

– 1 tablespoon sesame seeds

– 2 sliced green onions

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Instructions

First Step: Prepare the Chicken and Coating
Cut 1 pound of boneless skinless chicken breasts or thighs into 1-inch pieces. In a bowl, beat one large egg seasoned with a pinch of salt and pepper. In a separate shallow dish, mix 2 tablespoons cornstarch, about 10 tablespoons all-purpose flour (or a flour-cornstarch blend), ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic salt, and 2 teaspoons paprika. This coating blend will ensure a crispy, flavorful crust.

Second Step: Coat the Chicken Pieces
Dip each chicken piece into the beaten egg mixture to moisten. Then dredge thoroughly in the flour and cornstarch mixture, coating evenly. Place coated pieces on a plate and avoid overcrowding to prevent sticking.

Third Step: Fry the Chicken
Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Carefully fry the coated chicken pieces in batches for 6 to 7 minutes or until golden brown and cooked through. Remove fried chicken with a slotted spoon and drain on paper towels. For a lighter alternative, sauté coated chicken on medium heat until crisp and cooked.

Fourth Step: Prepare the Sauce
In a small pan, sauté 2 cloves of minced garlic and 1 teaspoon grated fresh ginger (optional) briefly in 1 tablespoon vegetable oil until fragrant. Stir together ¼ cup reduced sodium soy sauce, 3 tablespoons brown sugar (or honey), 2 tablespoons rice vinegar, 1 to 2 tablespoons ketchup or sweet chili sauce, 1 tablespoon toasted sesame oil, ¼ cup water, and ½ tablespoon cornstarch slurry. Simmer the mixture while stirring for 2 to 3 minutes until thick and glossy.

Fifth Step: Combine Chicken and Sauce
Toss the fried chicken in the simmering sauce until coated evenly and heated through, about 1-2 minutes. Sprinkle with 1 tablespoon sesame seeds and 2 sliced green onions for garnish.

Final Step: Serve and Enjoy
Serve hot over steamed jasmine rice, boiled rice, or alternatives such as quinoa, chow mein noodles, or zucchini noodles. For added nutrition, pair with steamed broccoli or sugar snap peas. This homemade sesame chicken replicates the savory-sweet, crispy qualities of restaurant favorites with a family-friendly twist.

Last Step:

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Notes

🌡️ Maintain oil temperature at 350°F to ensure crispy chicken that isn’t greasy.
👌 Prepare the sauce ahead to save time and streamline the cooking process.
🥦 Add steamed vegetables like broccoli for extra nutrition and balance.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian
• Diet: Varies

Nutrition

• Serving Size: 1 portion
• Calories: 390 to 540
• Sugar: Varies
• Sodium: 945 to 1915 mg
• Fat: 14 to 28 g
• Saturated Fat: Varies
• Unsaturated Fat: Varies
• Trans Fat: 0 g
• Carbohydrates: 40 to 60 g
• Fiber: Varies
• Protein: 24 to 30 g
• Cholesterol: Varies