Craving that glossy, sweet, and savory sesame chicken from your favorite Chinese takeout spot? This homemade version delivers all the crispy, saucy goodness with a fraction of the oil and sodium, and it’s ready in just 30 minutes. Perfect for a quick weeknight dinner that the whole family will love.
The secret to that irresistible crunch is a light cornstarch coating that turns golden and crispy when fried—no double-frying needed. Tossed in a sticky, garlicky sauce and sprinkled with toasted sesame seeds, every bite is a flavor explosion. Serve it over steamed rice or noodles for a complete meal that beats delivery any day.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
Thighs stay juicier than breasts; substitute chicken breast for leaner option, but reduce frying time slightly.
1/2 cup (60g) cornstarch
Cornstarch gives the crispiest coating; arrowroot powder works as a substitute.
2 large eggs, beaten
Eggs help the cornstarch adhere; use a flax egg for a vegan version.
1/2 cup (120ml) vegetable oil, for frying
Use a neutral oil with high smoke point like canola or peanut; you can also use an air fryer with a light oil spray.
1/4 cup (60ml) low-sodium soy sauce
Low-sodium prevents over-salting; use tamari for gluten-free.
1/4 cup (60ml) honey
Honey adds natural sweetness; substitute maple syrup or brown sugar for a different flavor.
2 tablespoons ketchup
Ketchup adds tang and color; use tomato paste thinned with a little water if needed.
2 tablespoons rice vinegar
Rice vinegar is milder; apple cider vinegar works in a pinch.
2 cloves garlic, minced
Fresh garlic is best; use 1/2 teaspoon garlic powder if in a bind.
1 teaspoon fresh ginger, grated
Fresh ginger adds brightness; substitute 1/2 teaspoon ground ginger.
2 tablespoons sesame seeds, toasted
Toasting brings out nuttiness; buy pre-toasted to save time.
2 green onions, sliced (for garnish)
Adds freshness and color; omit if not a fan.
Tips & Tricks
- Cut chicken into uniform 1-inch pieces for even cooking and crispy texture.
- Let the coated chicken rest for 5 minutes before frying to help the coating adhere.
- Don't overcrowd the pan; fry in batches to maintain oil temperature and crispiness.
Pro Tips
Step-by-Step Instructions
1. Coat the chicken
In a bowl, toss chicken pieces with cornstarch, then dip in beaten eggs, ensuring each piece is fully coated. Let rest on a wire rack for 5 minutes to set the coating.
2. Heat the oil
In a large skillet or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Test by dropping a tiny piece of coating; it should sizzle immediately.
3. Fry the chicken
Working in batches, carefully add chicken pieces in a single layer. Fry for 4-5 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels.
4. Make the sauce
In a small bowl, whisk together soy sauce, honey, ketchup, rice vinegar, garlic, and ginger. Set aside.
5. Simmer the sauce
In a separate pan, bring the sauce to a gentle simmer over medium heat. Cook for 2-3 minutes until slightly thickened and bubbling edges appear.
6. Toss and serve
Add the fried chicken to the sauce and toss quickly to coat. Transfer to a serving plate, sprinkle with sesame seeds and green onions, and serve immediately.
Delicious Variations
Spicy Sesame Chicken
Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a kick.
Orange Sesame Chicken
Replace honey with orange marmalade and add orange zest for a citrus twist.
Veggie-Packed
Stir-fry broccoli, bell peppers, or snap peas and toss with the chicken and sauce.
How to Store Chinese Takeout Sesame Chicken
Refrigerator
Store leftovers in an airtight container for up to 3 days. The chicken may lose crispiness, but it's still delicious.
Freezer
Freeze the cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat until warmed through, or in the air fryer at 350°F (175°C) for 3-4 minutes to restore some crispiness.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, chicken breast works, but it can dry out more easily. Use the same cooking time and check for doneness early to avoid overcooking.
Q: How do I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce, and ensure your cornstarch is certified gluten-free. The rest of the ingredients are naturally gluten-free.
Q: Can I bake the chicken instead of frying?
Yes, bake at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden and cooked through. The coating won't be as crispy, but it's healthier.
Q: What can I substitute for honey?
Maple syrup, agave nectar, or brown sugar mixed with a little water can replace honey. Adjust sweetness to taste.
Q: Why is my chicken not crispy?
Ensure oil is hot enough (350°F/175°C) and don't overcrowd the pan. Also, let the coated chicken rest before frying to help the coating stick.
Ready to ditch the takeout menu? Whip up this sesame chicken tonight and enjoy the best fakeout takeout you've ever had. Don't forget to share your creation with us in the comments below!
Chinese Takeout Sesame Chicken
Skip the delivery and make this crispy, sweet, and savory sesame chicken at home in just 30 minutes—it's better than takeout!
🧂 Ingredients
- 1 1/2 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (60g) cornstarch
- 2 large eggs, beaten
- 1/2 cup (120ml) vegetable oil, for frying
- 1/4 cup (60ml) low-sodium soy sauce
- 1/4 cup (60ml) honey
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced (for garnish)
📋 Instructions
- 1Coat the chicken — In a bowl, toss chicken pieces with cornstarch, then dip in beaten eggs, ensuring each piece is fully coated. Let rest on a wire rack for 5 minutes to set the coating.
- 2Heat the oil — In a large skillet or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Test by dropping a tiny piece of coating; it should sizzle immediately.
- 3Fry the chicken — Working in batches, carefully add chicken pieces in a single layer. Fry for 4-5 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels.
- 4Make the sauce — In a small bowl, whisk together soy sauce, honey, ketchup, rice vinegar, garlic, and ginger. Set aside.
- 5Simmer the sauce — In a separate pan, bring the sauce to a gentle simmer over medium heat. Cook for 2-3 minutes until slightly thickened and bubbling edges appear.
- 6Toss and serve — Add the fried chicken to the sauce and toss quickly to coat. Transfer to a serving plate, sprinkle with sesame seeds and green onions, and serve immediately.
