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This Sesame Chicken is the better-than-takeout dinner my whole family begs for, with crispy pan-fried chicken tossed in a glossy honey, soy, and sesame sauce that clings to every bite. I started making it on busy weeknights when the kids wanted Chinese food but I did not want to wait for delivery. If you love saucy takeout favorites, try our easy bourbon chicken too.
It comes together in about 30 minutes in one skillet, no deep fryer required.
Sesame Chicken Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 538kcal
- 🌶️ Flavor Profile: Sweet, savory, garlicky, with a gentle kick
- ✋ Difficulty: Easy, on par with our honey garlic chicken
Quick Answer
To make sesame chicken, toss bite-sized pieces of chicken breast in seasoned cornstarch, then pan-fry them in hot oil until golden and cooked through. Whisk together honey, soy sauce, chili sauce, garlic, ginger, and sesame oil, pour it over the chicken in the skillet, and simmer until the sauce thickens and coats every piece. Serve over white rice with toasted sesame seeds and green onions in about 30 minutes.
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Why This Recipe Works
Click to see the technique science
- Crispy without a deep fryer. A cornstarch coating and a hot skillet give the chicken a light, crisp crust using just a quarter cup of oil.
- The sauce is the star. Honey, soy sauce, chili sauce, garlic, ginger, and sesame oil reduce into a glossy glaze that tastes just like your favorite Chinese takeout.
- It is faster than delivery. Everything cooks in one skillet in about 30 minutes, so dinner is on the table before takeout would even arrive.
- Easy to adjust the heat. A little Sriracha brings a gentle kick, and you can dial it up or down to suit your family.
- Weeknight-friendly ingredients. Chicken breast, pantry sauces, and a few aromatics are all you need, with no hard-to-find items.
- Kid-approved and crowd-pleasing. That sweet-savory glaze over rice wins over picky eaters and grown-ups alike every single time.
Why You’ll Love This Recipe
- It tastes just like Chinese takeout but comes together in one skillet at home.
- Crispy pan-fried chicken in a glossy honey-sesame glaze is pure comfort food.
- It is a fast 30-minute dinner, perfect alongside our teriyaki chicken fried rice.
Key Ingredients
Here is what goes into this sesame chicken. A handful of pantry staples turn into a takeout-worthy dinner.
- Chicken breast: Cut into bite-sized pieces so every bite gets crispy edges and plenty of sauce.
- Cornstarch: Coats the chicken for that signature light, crisp crust without deep frying.
- Honey and soy sauce: The sweet-and-savory backbone of the glossy glaze.
- Chili sauce, garlic, and ginger: Bring warmth, a gentle kick, and that classic takeout aroma.
- Sesame oil: A nutty, toasty finish that makes the whole dish taste authentic.
See recipe card for exact quantities.
Variations and Substitutions
Make this sesame chicken your own with a few easy swaps.
- Use chicken thighs: Boneless skinless thighs stay extra juicy and work just as well as breast.
- Add vegetables: Toss in broccoli, snap peas, or our garlic-ginger snow peas for a full meal in one pan.
- Make it spicier: Add more Sriracha or a pinch of red pepper flakes for extra heat.
- Bread it crispier: Dip the chicken in egg before the cornstarch for an even thicker, crunchier coating.
- Switch the protein: The same glaze is delicious over our black pepper chicken or shrimp.
How to Make Sesame Chicken
- In a medium bowl, mix the cornstarch, salt, cayenne, and black pepper together.
- Add the bite-sized chicken pieces and toss until they are evenly coated in the seasoned cornstarch.
- Heat the vegetable oil in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed, and cook 6 to 8 minutes until golden brown and cooked through, then remove and set aside.
- In a small bowl, combine the honey, soy sauce, chili sauce, garlic, ginger, and sesame oil, and whisk until smooth.
- Return the chicken to the skillet, pour the sauce over the top, and stir to coat. Reduce the heat to medium-low and simmer until the sauce thickens, about 4 minutes.
- Serve the sesame chicken over white rice, sprinkled with toasted sesame seeds and chopped green onions.
Recipe Tips & Tricks
- Pat the chicken dry before tossing it in cornstarch so the coating sticks and crisps up beautifully.
- Work in batches so the skillet is not crowded, which keeps the chicken golden instead of steamed.
- Do not skip the sesame oil, it is added at the end for that unmistakable toasty, nutty flavor.
- Let the sauce reduce until it is glossy and thick enough to coat the back of a spoon for the best cling.
- Serve it right away over hot rice, or alongside our egg foo young for a takeout-style spread.
- Toast your sesame seeds in a dry pan for a minute to deepen their flavor before sprinkling them on top.
Serving Ideas and Suggestions
This sesame chicken is made for piling over a bowl of fluffy white or jasmine rice so all that glaze soaks in. Add a quick vegetable on the side, like steamed broccoli or our garlic-ginger snow peas, for a complete, balanced dinner.
For a full takeout-style spread, serve it with fried rice, lo mein, or egg rolls. A sprinkle of extra sesame seeds and sliced green onions on top makes it look as good as it tastes.
Leftovers reheat well for lunch the next day, and the glaze is just as good over our teriyaki chicken fried rice. Round out the meal with steamed dumplings or a simple cucumber salad.
Sesame Chicken FAQs
Boneless skinless chicken breast cut into bite-sized pieces is classic and gives you crispy edges, but boneless skinless thighs work beautifully too and stay extra juicy. Either way, cut the chicken into even pieces so it cooks at the same rate and gets evenly coated in the glaze.
The secret is a light cornstarch coating and a hot skillet. Toss the chicken in cornstarch seasoned with salt and pepper, then pan-fry it in a quarter cup of hot oil, working in batches so the pan is not crowded. This gives you a crisp, golden crust with far less oil than deep frying.
Yes. You can cut and coat the chicken and whisk the sauce up to a day ahead and store them separately in the fridge. For the crispiest results, cook it just before serving. Leftovers keep in an airtight container in the fridge for 3 to 4 days and reheat well in a skillet or air fryer.
As written it has just a gentle warmth from the Sriracha-style chili sauce, so it is mild enough for most kids. To make it spicier, add more chili sauce or a pinch of red pepper flakes. To keep it very mild, simply reduce or leave out the chili sauce entirely.
Serve it over white or jasmine rice to catch all the glaze, with a vegetable like steamed broccoli or snow peas on the side. For a full takeout-style dinner, add fried rice, lo mein, or egg rolls. A sprinkle of toasted sesame seeds and sliced green onions ties everything together.
They are close cousins. Sesame chicken has a sweet, savory, garlicky sauce finished with toasted sesame oil and seeds. General Tso is typically spicier and tangier, and orange chicken leans bright and citrusy. All three start with crispy fried chicken tossed in a glossy sauce, so if you love one you will likely love the others.
Craving more takeout at home? Make our saucy kung pao chicken next for another quick weeknight favorite.
Sesame Chicken
Ingredients
- ½ cup cornstarch
- 1 tsp salt
- ¼ teaspoon cayenne pepper
- ½ tsp ground black pepper
- 4 chicken breast skinless chicken breast halves, cut into bite-sized pieces
- ¼ cup vegetable oil
- ¼ cup honey
- ¼ cup reduced-sodium soy sauce
- 1 tbsp chili sauce such as Sriracha®
- 2 garlic cloves minced
- 2 tsp ginger
- 2 tsp sesame oil
Instructions
- Coat the chicken:
- In a medium bowl, mix the cornstarch, salt, and black pepper.½ cup cornstarch, ½ tsp ground black pepper, 1 tsp salt
- Add the chicken pieces and toss to coat evenly.4 chicken breast
- Cook the chicken:
- Heat the vegetable oil in a large skillet over medium heat.¼ cup vegetable oil
- Add the chicken in a single layer (work in batches if needed) and cook for 6-8 minutes, turning occasionally, until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
- Make the sauce:
- In a small bowl combine honey, soy sauce, chili sauce, garlic, ginger, and sesame oil.¼ cup honey, ¼ cup reduced-sodium soy sauce, 1 tbsp chili sauce, 2 garlic cloves, 2 tsp ginger , 2 tsp sesame oil, ¼ teaspoon cayenne pepper
- Pour the sauce over the chicken in the skillet and stir to coat the chicken. Reduce the heat to medium-low and simmer until the sauce thickens(about 4 minutes)
- Serve:
- Serve sesame chicken over white rice, sprinkle with toasted sesame seeds, and garnish with chopped green onions before serving.
Notes
- Dry First. Pat chicken with a paper towel before coating; dry surface = better crust that batter sticks to.
- Don’t Crowd the Pan. Cook in batches so pieces brown; crowding steams them. You want that quick crispy chicken finish.
- Toast the Seeds. Briefly toast sesame seeds in a dry pan 1‑2 minutes for a nutty, toasty flavor.
- Sauce Watch. Honey burns fast. Keep sauce at medium-low heat and stir until thick and shiny. If too thick, whisk in tbsp water.
- Veggie Boost. Toss precooked broccoli or peppers in during last minute for a full meal.
- Meal Prep Win. Double sauce; freeze half. Future stir‑fries, honey sesame chicken bowls, or glaze for grilled chicken tender strips. Done!
Nutrition
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These look and taste amazing – Thanks for the recipe!