Easy Sesame Chicken

Hey y’all! If you love takeout-style chicken that’s crispy on the outside, tender inside, and drenched in a glossy, sweet-salty sesame sauce, this Easy Sesame Chicken is about to become your weeknight hero. It’s fast, budget-friendly, and perfect for everything from busy nights to casual dinner parties. Let’s get cooking!

Prep Time: 15 minutes  |  Cook Time: 15 minutes  |  Total Time: 30 minutes  |  Yield: 4 servings

Why You’ll Love This Easy Sesame Chicken

• Crispy, golden bites coated in a sticky, glossy sesame sauce that tastes just like your favorite takeout.
• Ready in 30 minutes, so it’s a true weeknight lifesaver.
• Uses simple pantry staples and budget-friendly chicken thighs.
• Kid-friendly flavor with easy options to make it spicier for adults.
• Great for meal prep and reheats like a dream.

Easy Sesame Chicken Ingredients

For the chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large egg white
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon baking soda (for tenderness)
• 1/2 cup (70 g) cornstarch, plus 2 teaspoons for the sauce slurry
• 1/3 cup neutral oil (e.g., canola or peanut) for shallow frying
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper

For the sesame sauce

• 1/3 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup (for color and body)
• 1 teaspoon toasted sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 teaspoons cornstarch + 2 tablespoons water (slurry)
• 1–2 tablespoons toasted sesame seeds, plus more for garnish
• Optional: 1/2–1 teaspoon red pepper flakes or 1 teaspoon chili-garlic sauce for heat

For serving

• Steamed jasmine rice
• 2–3 scallions, thinly sliced
• Steamed broccoli or snap peas

How to Make Easy Sesame Chicken: Step-by-Step

1) Marinate and Coat

In a bowl, whisk egg white, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, baking soda, salt, and pepper. Add chicken; toss to coat. Let sit 10 minutes. Sprinkle in 1/2 cup cornstarch and toss until every piece is evenly coated and looks dry and clumpy.

2) Heat the Oil

Heat 1/3 cup oil in a large nonstick skillet or wok over medium-high until shimmering and 350°F (about 3–4 minutes). If you don’t have a thermometer, a wooden chopstick will bubble around the tip when the oil is ready.

3) Fry the Chicken

Working in two batches, add chicken in a single layer. Fry 2–3 minutes per side (4–6 minutes total) until deeply golden and cooked through, reaching an internal temperature of 165°F. Transfer to a paper towel–lined plate. Repeat with remaining chicken.

4) Make the Sticky Sesame Sauce

In a bowl, whisk soy sauce, honey, brown sugar, rice vinegar, ketchup, sesame oil, garlic, and ginger. Drain all but 1 teaspoon of oil from the pan. Pour sauce into the pan and bring to a simmer over medium heat, 1 minute. Stir in cornstarch slurry; cook 1–2 minutes until thick and glossy. Stir in sesame seeds and optional chili.

5) Toss and Finish

Add fried chicken to the sauce and toss 1 minute until every piece is lacquered and sticky. Top with extra sesame seeds and scallions. Serve immediately over hot rice with broccoli.

Notes for Sesame Chicken Success

• For ultra-tender bites, the combo of egg white and a pinch of baking soda mimics restaurant-style “velveting.” Learn more about velveting techniques here: Serious Eats.
• Cook chicken to a safe 165°F internal temperature; see official guidance at FoodSafety.gov.
• If your sauce gets too thick, whisk in 1–2 tablespoons water to loosen to your desired consistency.

Variations: Spin Your Sesame Chicken

• Air-Fryer Sesame Chicken: Toss coated chicken with 1 tablespoon oil; air-fry at 390°F for 10–12 minutes, shaking halfway, then toss in sauce.
• Lightened-Up Baked Version: Arrange coated chicken on a parchment-lined sheet, spray lightly with oil, and bake at 425°F for 15–18 minutes, flipping once.
• Gluten-Free: Use tamari or certified gluten-free soy sauce and ensure cornstarch and ketchup are GF-certified.

Equipment You’ll Need

• Large nonstick skillet or wok
• Mixing bowls (2)
• Whisk and tongs
• Instant-read thermometer
• Measuring cups and spoons
• Paper towels and a sheet pan or plate for draining

Storage Instructions

• Refrigerator: Store cooled sesame chicken in an airtight container for 3–4 days.
• Freezer: Freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a skillet over medium heat with a splash of water for 3–5 minutes, or microwave in 30-second bursts, stirring between intervals.

Serving and Pairings

This Easy Sesame Chicken shines over fluffy jasmine rice with a side of steamed broccoli, snap peas, or garlicky green beans. Add a quick cucumber salad for crunch, and finish with extra sesame seeds and scallions for freshness.

Pro Tips for Easy Sesame Chicken

• Keep your oil hot: Fry in batches so the temperature stays around 350°F for maximum crispness.
• Toss right before serving: The chicken stays crisp longer if you combine with sauce at the end.
• Serve with perfect rice: For consistently fluffy stovetop rice, check this guide from The Kitchn.

Easy Sesame Chicken FAQ

Can I use chicken breast? Yes—use 1 1/2 lb chicken breast cut into 1-inch pieces, and reduce frying time slightly (about 3–4 minutes total) to prevent drying.

How do I make the sauce less sweet? Reduce honey to 3 tablespoons and brown sugar to 1 tablespoon; add an extra 1 tablespoon rice vinegar for balance.

Why isn’t my sauce sticking? Make sure you simmer the sauce after adding the slurry until it’s thick and glossy, then toss the hot chicken in immediately so it clings.