Name: Sesame Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: Vegetable oil, for frying (about 5 cups); 1/2 cup all-purpose flour; 1/4 cup plus 2 teaspoons cornstarch, divided; 2 large egg whites; 3 tablespoons toasted sesame oil, divided; 1 1/2 cups panko breadcrumbs; 1 lb. chicken tenders, cut into 1-inch pieces; 1 teaspoon garlic powder; Kosher salt, to taste; 1/2 cup low-sodium chicken broth or water; 1/2 cup reduced-sodium soy sauce; 1/4 cup honey; 1/4 cup ketchup; 1 tablespoon unseasoned rice vinegar; 2 tablespoons sriracha; 1 scallion, thinly sliced; 2 tablespoons toasted sesame seeds; Cooked white rice, for serving

Jump to Recipe

If you are craving a dish that’s crispy, saucy, and bursting with delightful flavors, you absolutely need to try this Sesame Chicken. This recipe transforms simple chicken tenders into a crunchy, golden masterpiece coated in a perfect balance of sweet, tangy, and spicy sauce, all highlighted by the irresistible nuttiness of toasted sesame oil and seeds. Whether it’s a weeknight dinner or a weekend treat, Sesame Chicken never fails to please, making it an instant favorite for anyone who loves bold flavors paired with a satisfyingly crunchy texture.

Ingredients You’ll Need

The magic of Sesame Chicken lies in its straightforward ingredients that each play a vital role in building layers of exquisite taste and texture. From the crispiness of panko breadcrumbs to the rich depth of toasted sesame oil, every element is essential for that perfect bite.

Vegetable oil for frying: Provides the high-heat base to achieve that golden, crispy coating on the chicken.
All-purpose flour: Helps create a light base layer for the breading to stick to the chicken.
Cornstarch (divided): Adds extra crispness and thickens the luscious sauce perfectly.
Egg whites: Bind the breading layers without adding extra heaviness.
Toasted sesame oil (divided): Packs in that signature nutty aroma and flavor essential to Sesame Chicken.
Panko breadcrumbs: Impart a wonderfully airy crunch that makes the chicken irresistibly crispy.
Chicken tenders: Tender, juicy pieces that cook quickly and absorb flavor brilliantly.
Garlic powder: Elevates the savory depth in the breading.
Kosher salt: Balances and enhances all the flavors beautifully.
Low-sodium chicken broth or water: Creates the perfect base to thicken the sauce.
Reduced-sodium soy sauce: Delivers that unmistakable umami kick central to Asian-inspired dishes.
Honey: Adds a natural sweetness that harmonizes with the tangy and spicy elements.
Ketchup: Introduces subtle acidity and richness to the sauce’s complexity.
Unseasoned rice vinegar: Brings a gentle zing that brightens the sauce.
Sriracha: Injects just the right amount of spicy heat to balance sweetness.
Scallion (thinly sliced): Adds fresh, mild oniony notes and color in the final presentation.
Toasted sesame seeds: Provide a satisfying crunch and nutty finish on top.
Cooked white rice: The perfect simple side that soaks up all the incredible sauce.

How to Make Sesame Chicken

Step 1: Prepare the Frying Oil and Breading Station

Start by heating about 2 inches of vegetable oil in a heavy skillet or Dutch oven until it reaches 350 degrees Fahrenheit. While the oil heats, set up your breading station with three shallow bowls: one for the flour and part of the cornstarch, another for the egg whites and some sesame oil, and the last for the crispy panko breadcrumbs. This setup will make it easy to coat each piece of chicken evenly for maximum crunch.

Step 2: Season and Coat the Chicken

Season your chicken tenders with garlic powder and kosher salt to infuse every bite with a savory kick. Dip each piece sequentially in the flour-cornstarch mix, then the egg-white and sesame oil mixture, and finally the panko breadcrumbs. Press gently to ensure the breadcrumbs stick well, building the thick, crispy crust that’s the hallmark of great Sesame Chicken.

Step 3: Fry the Chicken Until Golden and Crispy

Fry the chicken pieces in hot oil, turning once about halfway through, until they develop a golden-brown color and the meat is cooked through. This usually takes about 4 to 5 minutes per side. Once done, transfer the chicken to a paper towel-lined plate and season lightly with salt while still warm. This step locks in moisture inside while maintaining that crisp exterior.

Step 4: Prepare the Tangy, Spicy Sesame Sauce

In a small bowl, dissolve the remaining cornstarch in the chicken broth or water. In a large nonstick skillet over medium heat, combine this mixture with the soy sauce, honey, ketchup, rice vinegar, sriracha, and the last bit of toasted sesame oil. Stir and simmer until the sauce thickens to a glossy, luscious consistency. This sauce is the soul of the Sesame Chicken, balancing sweet, sour, salty, and spicy notes beautifully.

Step 5: Combine Chicken with Sauce

Add your fried chicken pieces to the skillet and toss gently but thoroughly to coat every crispy morsel with that addictive sauce. This finish ensures every bite is dripping with flavor and that signature Sesame Chicken sparkle.

How to Serve Sesame Chicken

Garnishes

A sprinkle of thinly sliced scallions and toasted sesame seeds on top adds freshness and texture contrast, elevating both appearance and flavor. These finishing touches make the dish feel special and inviting.

Side Dishes

Serve your Sesame Chicken with fluffy white rice, which soaks up the bright, bold sauce perfectly. For some variety, you could also add steamed broccoli, snap peas, or a simple cucumber salad to introduce a crisp, refreshing counterpoint.

Creative Ways to Present

For a fun twist, try serving Sesame Chicken over steamed cauliflower rice for a low-carb option or pile it on top of noodles tossed in a little sesame oil and scallions. You can also turn this into a vibrant bowl meal by adding avocado slices, shredded carrots, and crunchy water chestnuts. The possibilities to showcase this dish are endless!

Make Ahead and Storage

Storing Leftovers

Leftover Sesame Chicken should be cooled completely and stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it an excellent option for easy lunches or dinners during the week.

Freezing

You can freeze cooked Sesame Chicken in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. This method prevents sticking and helps maintain the crispy texture once reheated. Frozen Sesame Chicken is best used within 1 month for optimal flavor.

Reheating

To reheat, place the chicken on a baking sheet and bake at 350 degrees Fahrenheit for about 10 minutes or until heated through and crispy again. Avoid microwaving if you want to retain the crunch, but if using a microwave, add a paper towel to minimize sogginess.

FAQs

Can I use chicken breasts instead of tenders for Sesame Chicken?

Absolutely! Just cut the chicken breasts into bite-sized pieces similar to tenders so they cook evenly and stay tender in the frying process.

Is it possible to bake the Sesame Chicken instead of frying?

Yes, baking is a healthier alternative. Coat the chicken as directed, spray with oil, and bake at 425 degrees Fahrenheit for about 20 minutes, flipping halfway, until crispy. The texture will be slightly different but still delicious.

How spicy is the sauce in this Sesame Chicken recipe?

The sriracha adds a moderate level of heat, which balances nicely with the honey’s sweetness. You can adjust the amount of sriracha up or down based on your spice preference.

Can I make the sauce ahead of time?

Definitely. Prepare the sauce in advance and store it in the refrigerator in an airtight container for up to 3 days. Reheat gently before tossing with the fried chicken.

What can I use instead of panko breadcrumbs?

If you don’t have panko, crushed cornflakes or regular breadcrumbs work as substitutes. Panko offers a lighter, airier crunch, but these alternatives will still yield tasty results.

Final Thoughts

Cooking Sesame Chicken at home is not only incredibly rewarding but also surprisingly straightforward, allowing you to enjoy restaurant-quality flavors anytime. With its irresistible crispy crust and complex sauce, this recipe is bound to become a go-to favorite for your family and friends. So grab those ingredients, roll up your sleeves, and share the joy of Sesame Chicken with your loved ones — you’re going to love every bite!

Sesame Chicken Recipe

★★★★★

5.1 from 9 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This crispy Sesame Chicken recipe features tender chicken tenders coated in a crunchy panko crust, fried to golden perfection, and tossed in a flavorful sweet and spicy sesame sauce. Served with fluffy white rice, it’s a perfect dish that combines the rich depth of toasted sesame oil, the heat of sriracha, and the balance of honey and soy sauce for a deliciously satisfying meal.

Instructions

Heat the Oil: Pour vegetable oil into a medium Dutch oven or a large heavy skillet to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C) on a deep-fry or instant-read thermometer, ensuring the oil is ready for frying.
Prepare Breading Station: Set up three shallow bowls: in the first, whisk together the all-purpose flour and 1/4 cup cornstarch; in the second, whisk egg whites together with 1 tablespoon of toasted sesame oil; and in the third, place the panko breadcrumbs. This setup will make breading the chicken tender pieces quick and organized.
Season and Coat Chicken: Season the chicken pieces with garlic powder and 1 teaspoon kosher salt. Dredge each piece first in the flour mixture, then dip into the egg white mixture, letting any excess drip off, and finally coat in the panko breadcrumbs, pressing gently to help the crumbs adhere evenly.
Fry the Chicken: Working in batches to avoid overcrowding, carefully fry the breaded chicken in the hot oil, turning after 4 to 5 minutes until golden brown and fully cooked through, about 8 to 10 minutes total per batch. Use a slotted spoon or tongs to transfer the fried chicken to a paper towel-lined plate and season lightly with salt while hot.
Make the Sauce: In a small bowl, mix the remaining 2 teaspoons of cornstarch with the chicken broth (or water) until fully dissolved. In a large nonstick skillet over medium heat, combine this cornstarch mixture with the soy sauce, honey, ketchup, rice vinegar, sriracha, and the remaining 2 tablespoons of toasted sesame oil. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens and reduces slightly, about 4 to 5 minutes.
Toss Chicken in Sauce: Add the fried chicken pieces into the skillet with the thickened sauce. Toss gently but thoroughly to ensure each piece is evenly coated with the flavorful sauce.
Serve: Divide the sauced chicken among plates. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately alongside steamed white rice for a complete, delicious meal.

Notes

For extra crispiness, double-dip chicken pieces by repeating the egg wash and breadcrumb coating step.
Use low-sodium soy sauce and chicken broth to control salt levels.
Adjust sriracha quantity to your desired spice level.
Vegetable oil is preferred for frying because of its high smoke point.
Allow oil to return to temperature between batches to maintain crispiness.
This recipe pairs well with steamed or fried rice and steamed vegetables.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Deep Frying, Sautéing
Cuisine: Asian, Chinese-American