Delicious Sesame Chicken

In this sesame chicken recipe, tender chunks of chicken get coated in a sticky, sweet, and savory sesame sauce that’s absolutely irresistible. The best part? You can whip this up in just 30 minutes, making it perfect for busy weeknights!

My family fell head over heels for this sesame chicken right away, and I’m betting yours will too! It ticks all the boxes for a go-to dinner: simple cooks, packs big flavor, and is way healthier than takeout.

The sesame sauce steals the show here. It’s this perfect blend of sweet and salty that sticks to every piece of chicken like magic. When you toss those browned chicken bites in the hot pan with the sauce, it thickens into a luscious, sticky glaze that’s so satisfying. We’ve been making this sesame chicken again and again lately. I hope you love it as much as we do!

This sesame chicken recipe is a family favorite that’s perfect for weeknight dinners. Think tender, lightly crisp chicken pieces tossed in a glossy, sweet and savory sesame sauce. You get all the flavor and stickiness of takeout but with way less fuss and oil. It comes together in just about 30 minutes, mostly cooked in one pan for easy cleanup—hello, busy weeknights!

The sauce is where all the magic happens: a mix of honey, soy sauce, sesame oil, garlic, and a little sweetness that reduces down to a perfectly sticky glaze. The chicken is lightly coated in an egg, cornstarch, and flour mix, which helps it brown beautifully without deep-frying.

Here’s what to expect from this sesame chicken recipe:

• Quick prep and cooking with a total time around 30 minutes (about 17 minutes to prep, 13 minutes to cook).
• Easy, step-by-step guidance for coating and pan-frying chicken that stays tender and saucy.
• Simple ingredients you probably already have, plus easy swaps like using thighs, making it gluten-free, or adding a little spice.
• Helpful tips for serving and storing leftovers, so you can enjoy this with rice, steamed veggies, or your favorite garnishes like sesame seeds and green onions.

Why You’ll Make It Again

What I love most about this sesame chicken recipe is how fast and flexible it is. It’s ready in about 30 minutes, uses pantry staples, and cooks right in one skillet—which means less mess at the end. The sauce cooks down to a shiny, sticky coating that clings just right to chicken pieces tender on the inside and lightly crisp on the outside. You get that yummy takeout vibe without the extra oil or preservatives.

Plus, it’s family-friendly and super easy to tweak. Want it spicy? Add chili sauce. Prefer thighs over breasts? Go for it. Need gluten-free? Swap soy sauce and flour, and you’re set. It pairs beautifully with simple sides like rice and steamed vegetables, making it a total winner for busy nights or casual dinners.

Ingredients You’ll Need

• ¼ cup low sodium soy sauce
• ¼ cup ketchup
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sweet chili sauce, or pinch red pepper flakes (optional but recommended)
• 3 cloves garlic, minced
• 2 teaspoons cornstarch
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 large eggs
• 3 tablespoons cornstarch
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup all purpose flour
• 2 tablespoons canola oil, or avocado oil
• cooked white or brown rice
• chopped green onions
• sesame seeds

Step-by-Step Method

1. Cut boneless skinless chicken into 1-inch cubes.
2. Whisk all sauce ingredients together in a bowl until smooth and set aside.
3. In a wide shallow dish, whisk together the eggs, cornstarch, salt, and pepper.
4. Place the flour in a second shallow dish for dredging.
5. Working in batches, dip chicken pieces into the egg mixture, then dredge in flour, shaking off any excess; arrange coated pieces on a plate.
6. Heat canola oil in a large skillet over medium heat until hot.

7. Add the coated chicken to the skillet (in batches if needed) and cook, turning gently, until golden brown and cooked through, about 10 minutes; reduce heat if pieces brown too quickly.

8. Push the cooked chicken to one side of the skillet and pour the prepared sauce into the empty side.
9. Stir the sauce until it thickens, about 1–2 minutes.
10. Toss the chicken in the thickened sauce until well coated and glossy.
11. Cook over low heat 2–3 minutes more if you want a thicker, stickier glaze.

Kitchen Tips for Success

• Cut the chicken into 1-inch cubes so they cook through evenly and quickly.
• If the chicken gets dark too fast but isn’t cooked inside, lower your heat a bit to avoid burning.
• Flip the chicken gently to keep the coating intact instead of knocking it off.
• After tossing with sauce, you can cook it over low heat for 2-3 more minutes for thicker, stickier coating and less sauce.

Ways to Customize It

This sesame chicken is delicious served over rice with a sprinkle of sesame seeds and fresh green onions, but feel free to get creative! Add steamed broccoli or snap peas for a pop of green, or stir in sliced bell peppers or shredded carrots for extra color and crunch. Want it spicy? Boost the sweet chili sauce or sprinkle on cayenne for a bit more heat.

Storing and Reheating

Keep your sesame chicken tasting fresh with these storage and reheating tips:

• Refrigerate: Let the chicken cool completely, then store it in an airtight container in the fridge for up to 3–4 days. If possible, store rice separately so it doesn’t get mushy.
• Freeze: Place cooled chicken (with or without sauce) in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat on the stovetop: Warm gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Stir occasionally until heated through.
• Reheat in the microwave: Cover and reheat in 30 to 45-second bursts, stirring between intervals to heat evenly.
• Bring back the crisp: The coating softens in storage. For extra crispness, spread chicken on a baking sheet and bake at 400°F for 6–8 minutes, or quickly pan-fry in a bit of oil.
• Make-ahead: Mix the sauce and prepare the coating mixtures ahead of time. You can even coat the chicken and keep refrigerated for a few hours before cooking.

Common Questions

• Can I use chicken thighs instead of breasts?

  Absolutely! Boneless, skinless thighs are delicious and stay nice and juicy. Just cut them into 1-inch pieces and cook until no longer pink inside, adding a few extra minutes if needed.

• Is this recipe gluten-free?

  Yes, with a few swaps. Use gluten-free soy sauce or tamari, and replace regular flour with rice flour or a gluten-free flour blend. Cornstarch is naturally gluten-free, so that’s good to go too.

• How can I make the chicken coating crispier?

  For extra crispiness, fry the chicken in a bit more oil or cook in smaller batches so the pieces don’t get crowded. Deep-frying or air-frying will give you the crispiest results, but this skillet method keeps the dish lighter and simpler.

• Can I make this recipe spicier?

  Definitely! Just add more sweet chili sauce, sprinkle in extra red pepper flakes, or stir in sriracha to kick up the heat.

• How do I thicken the sauce if it’s too thin?

  Whisk a little extra cornstarch with cold water to make a slurry and add it to the simmering sauce. Cook for 1–2 minutes until it thickens.

• What’s a good side to serve with sesame chicken?

  This sesame chicken is awesome over steamed white or brown rice with sides like broccoli, snap peas, or a simple salad. Don’t forget the garnish of sesame seeds and green onions for that restaurant finish.

• Can I bake the chicken instead of cooking it in a skillet?

  Yes, you can. Arrange the coated pieces on a lightly oiled baking sheet and bake at 425°F for 12–18 minutes, turning once halfway through. Toss with the sauce after baking.