Chicken with Sesame Seeds: Easy and Delicious Recipe

I love a good Chinese takeout night as much as anyone. But you know what I don’t love? Cold, soggy chicken by the time all the containers make it home and everyone finds a fork.

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Enter Better Than Takeout Chicken with Sesame Seeds.

This is my super fast Chicken with Sesame Seeds that gives you that sweet‑salty savory sauce, golden brown bites, and toasty sesame seeds without waiting on delivery.

It’s a total copycat recipe riff on the honey‑sesame style dishes you see at Chinese restaurants, only fresher, lighter, and you get to control the heat.

Small chicken pieces toss in a quick corn starch coating (cornstarch = crisp!), hit a large skillet with a little vegetable oil (or other neutral oil) over medium heat or even high heat for extra color, and then get bathed in a sticky mix of honey, low sodium soy sauce, garlic, ginger, and sesame oil.

Finish with a rain of toasted sesame seeds and sliced green onions and watch everyone hover over the stove “just tasting.” Sure, friend. Just tasting.

Serve it over fluffy white rice, brown rice, or even cauliflower rice if you want a healthier version. Toss in bell peppers or broccoli for more veggies.

Double the sauce if you’re a “more sauce, please” kind of cook. Make a video and share your sizzling skillet and share with us!

However you dish it up, this chicken with sesame seeds is weeknight gold and a fun change from orange chicken or general tso’s chicken. Let’s cook!

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1. Fast Crispy Coating. A thin corn starch dusting + light pan fry = crisp edges without a deep fry vat. The coating grabs the sauce so every bite shines. 
2. Big Flavor, Simple Sauce. Honey, soy sauce, garlic, ginger, and sesame oil boil down to a shiny, sticky, tangy sauce that clings to the chicken. Easy pantry stuff; restaurant taste.
3. Flexible Cooking. Pan‑sear, bake, or even air fryer those chicken breasts (or skinless chicken thighs). Works in a wok, large pan, or dutch oven. 

• cornstarch
• salt
• cayenne pepper
• black pepper
• chicken breasts
• vegetable oil
• honey
• reduced-sodium soy sauce
• chili sauce
• garlic
• ginger
• sesame oil
• toasted sesame seeds
• green onions

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1. Coat the chicken:

1. In a medium bowl, mix the cornstarch, salt, and black pepper.
2. Add the chicken pieces and toss to coat evenly.

2. Cook the chicken:

1. Heat the vegetable oil in a large skillet over medium heat.
2. 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.
3. Remove the chicken from the skillet and set aside.

3. Make the sauce:

1. In a small bowl combine honey, soy sauce, chili sauce, garlic, ginger, and sesame oil. 
2. 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)
3. Serve sesame chicken over white rice, sprinkle with toasted sesame seeds, and garnish with chopped green onions before serving.

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WHAT KIND OF CHICKEN IS THE BEST TO USE?

Boneless, skinless chicken breasts are lean and cook fast. If you want juicier, try skinless chicken thighs—they stay tender even if you cook a minute long.

Cut into even chicken pieces so they brown at the same pace. Use an instant-read thermometer if you like; 165° degrees F is done.

CAN I BAKE THE CHICKEN INSTEAD?

Yes! For a lighter, less‑oil take, spread coated chicken on a parchment‑lined sheet, mist with spray or drizzle vegetable oil or olive oil, and bake at 400°F for 20‑25 minutes, flipping halfway, until crisp and golden brown.

Then toss with warm sauce. You can also air fryer at 390°F for 12‑14 minutes (shake once).

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CAN THIS BE MADE AHEAD?

Cook the chicken and sauce, cool, then store in an airtight container up to 3‑4 days. Reheat on medium heat with a splash of chicken broth or tbsp water to loosen the sauce. For longer storage, freeze in a freezer-safe container; thaw overnight and warm gently.

ANY ADDITIONS?

​Oh yeah! I like to add a little sweetness to mine. You can choose for yourself.

• Steamed broccoli florets.
• Sliced bell peppers or snap peas.
• Pineapple chunks for sweet‑savory.
• Crushed red pepper flakes for heat.
• Splash of rice vinegar for tang.
• Sprinkle extra sesame seeds + spring onion tops.
• Swap part of honey for brown sugar (stickier glaze).
• Add orange zest for honey‑orange chicken vibes.
• Stir in roasted peanuts or cashews.
• Serve over coconut rice for a tropical twist.

ANY SUBSTITUTIONS?

No need to stick with the original recipe. Change things up!

• Use light soy sauce, tamari, or coconut aminos (gluten‑free).
• Trade honey for maple syrup or agave.
• Use skinless chicken thighs instead of breasts.
• Sub avocado oil, canola oil, or peanut oil for frying.
• Replace cayenne with gochujang or chili crisp.
• No fresh ginger? Use ½ amount ground ginger.

ROOM TEMPERATURE: Serve hot; do not leave cooked chicken out more than 2 hours (1 hour if very warm room). After that, chill.

REFRIGERATOR: Cool fully. Store in an airtight container up to 3‑4 days. Reheat in a skillet over medium heat with a splash of water, chicken broth, or extra soy‑honey mix to revive the savory flavors.

FREEZER: Freeze cooled chicken + sauce in a freezer-safe container or flat freezer bag up to 2 months. Thaw in fridge overnight. Rewarm gently; add a quick cornstarch slurry (1 tsp cornstarch + 1 tsp water) if sauce seems thin.

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Skip the delivery app and make a skillet of Chicken with Sesame Seeds whenever the craving hits. Quick, crunchy, and coated in a glossy, sweet‑savory, slightly spicy sauce, it checks all the Chinese takeout comfort boxes while letting you tweak salt, heat, and veggies.

Print the recipe card, grab your large bowl and medium bowl, and make extra. Tomorrow’s lunch tastes even better. 

Learn more about the author, Dana DeVolk, on our ABOUT ME page!