I still remember the first time I discovered Sesame Chicken. It was late on a Friday evening, and my friends and I were craving that sweet-and-savory flavor you only seem to find at our favorite Chinese restaurants. Rather than wait for the delivery driver, I decided to recreate this authentic Sesame Chicken recipe in my own kitchen. From the moment that sticky sauce hit the sizzling chicken, I knew this was going to become a staple in my home-cooking rotation.

Since then, I’ve been on a mission to replicate—and even improve upon—this restaurant-favorite Sesame Chicken recipe at home. With a little experimentation (and a few kitchen mishaps along the way!), I finally achieved what I believe to be the perfect balance of flavor, texture, and overall satisfaction. Whether you’re a seasoned home cook or someone who’s just starting out, this recipe is simple enough to follow and guaranteed to impress.

What I love most about this homemade Sesame Chicken is how effortlessly it satisfies those late-night Chinese takeout cravings without the added cost or wait time. Plus, it’s surprisingly easy to customize—if you like it spicier, just add some crushed red pepper flakes or a dash of sriracha. Want a boost of freshness? Fold in some lightly sautéed veggies like broccoli or bell peppers. No matter how you spin it, this Sesame Chicken recipe will quickly become your go-to for busy weeknights and crowd-pleasing weekend dinners alike.

So, pull out your favorite wok or skillet, gather your ingredients, and get ready to recreate that mouthwatering, sticky-sweet taste of classic Sesame Chicken right in your own kitchen. Each bite is a promise of delectable comfort, guaranteed to take you back to your favorite Chinese restaurant—even if only for a moment. Enjoy!

WHY YOU’LL LOVE THIS SESAME CHICKEN RECIPE

• Quick & Easy: It comes together fast, making it perfect for busy weeknights.
• Flavor-Packed: The sauce balances sweet and savory with a hint of spice, thanks to garlic and ginger.
• Crispy Texture: Lightly fried chicken stays crunchy under the sticky sesame glaze.
• Versatile: Enjoy it with rice, noodles, or veggies—pick your favorite side.
• Crowd-Pleaser: Everybody loves that nutty crunch from the toasted sesame seeds.

INGREDIENTS FOR EASY SESAME CHICKEN RECIPE

• Vegetable Oil
  Used to fry the chicken, giving it a crispy golden exterior.
• Eggs
  Lightly beaten to create an egg wash that helps the flour mixture stick to the chicken.
• Cornflour (Cornstarch)
  Creates a light, crisp coating on the chicken when fried.
• Plain (All-Purpose) Flour
  Forms the main body of the seasoned coating.
• Salt
  Enhances overall flavor.
• Pepper
  Adds a mild heat.
• Garlic Salt
  Boosts garlic flavor without needing fresh garlic.
• Paprika
  Lends a smoky flavor and a vibrant color.
• Chicken Breast Fillets
  Cut into bite-size chunks for quick, even cooking.
• Sesame Oil (Optional)
  Adds a nutty aroma and deeper flavor to the sauce.
• Garlic (Peeled and Minced)
  Contributes a pungent, savory base note to the sauce.
• Chinese Rice Vinegar
  Imparts a tangy sharpness; white wine vinegar works as a substitute.
• Honey
  Balances savory flavors with natural sweetness.
• Sweet Chilli Sauce
  Provides gentle heat and additional sweetness; adjust to taste.
• Ketchup
  Contributes tanginess and a thick consistency to the sauce.
• Brown Sugar
  Deepens the sweetness with subtle caramel notes.
• Soy Sauce
  Provides salty, umami depth.
• Boiled Rice
  Serves as a comforting base for the sticky chicken.
• Sesame Seeds
  Adds a crunchy texture and nutty flavor when sprinkled on top.
• Spring Onions (Scallions)
  Finishes the dish with a fresh, oniony bite.

HOW TO MAKE THIS EASY SESAME CHICKEN RECIPE

Step One
Heat the vegetable oil in a wok or large frying pan until very hot.

Step Two
While the oil heats, set up three shallow bowls:

1. One with egg, lightly beaten.
2. One with cornflour (cornstarch).
3. One with plain flour, salt, pepper, garlic salt, and paprika, all mixed together.

Step Three
Dredge the chicken breast fillets in the cornflour, then dip in the egg, making sure each piece is covered. Finally, coat in the seasoned flour.

Step Four
Carefully add the coated chicken pieces to the hot oil. Cook on a high heat for about 6–7 minutes, turning a few times, until well browned. (Cook in batches if needed.)

Step Five
Remove the fried chicken from the pan and place on kitchen towels to absorb any excess oil.

Step Six
Add all sauce ingredients to the hot wok: sesame oil (optional), garlic, Chinese rice vinegar, honey, sweet chilli sauce, ketchup, brown sugar, and soy sauce. Stir and let it bubble on a high heat until it reduces by about a third (2–3 minutes).

Step Seven
Return the chicken to the wok, tossing it in the sauce to coat. Cook for an additional 1–2 minutes.

Step Eight
Turn off the heat and serve over boiled rice. Top with sesame seeds and spring onions for extra flavor and crunch.

STORAGE OPTIONS

• Refrigerator (3–4 Days)
  Let the chicken cool before transferring to airtight containers. Keep any sauce separate if possible, then reheat gently in a microwave or skillet with a little broth or water to refresh the sauce.
• Freezer (Up to 2–3 Months)
  Portion out servings in freezer-safe containers or bags. Thaw overnight in the fridge, then warm on the stovetop with a splash of liquid if needed.

For best results, store sauce separately to maintain chicken’s crispiness, and enjoy flavorful leftovers whenever you crave that sticky-sweet Sesame Chicken delight!

VARIATIONS AND SUBSTITUTIONS

• Protein Swaps: Try shrimp or tofu instead of chicken for a fresh spin.
• Tangy Twist: Use rice vinegar in place of white vinegar, and boost the ginger for extra zing.
• Sweet Alternatives: Replace sugar with honey or maple syrup to add subtle depth.
• Spice It Up: Add heat with a dash of sriracha or a sprinkle of chili flakes.
• Gluten-Free Fixes: Opt for cornstarch instead of flour and swap soy sauce for tamari to keep it celiac-friendly.

This Sesame Chicken recipe is your ticket to enjoying restaurant-quality Chinese takeout without leaving your house. Not only does it come together in a flash, but the combination of crispy chicken and sweet sesame sauce is irresistibly delicious. Whether you’re serving it for a quick weeknight dinner or making a big batch for family gatherings, this crowd-pleasing dish will have everyone asking for seconds. Give it a try, and you might just retire your favorite takeout menu for good!

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Sesame Chicken Recipe

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6

Ingredients

• For the Chicken Coating
• 5 tablespoons vegetable oil
• 2 eggs lightly beaten
• 3 tablespoons cornflour cornstarch
• 10 tablespoons plain all-purpose flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic salt
• 2 teaspoons paprika
• 3 chicken breast fillets cut into bite-sized chunks
• For the Sauce*
• 1 tablespoon sesame oil optional; can omit and just top with sesame seeds later
• 2 cloves garlic minced
• 1 tablespoon Chinese rice vinegar white wine vinegar also works
• 2 tablespoons honey
• 2 tablespoons sweet chilli sauce adjust to taste/brand spiciness
• 3 tablespoons ketchup
• 2 tablespoons brown sugar
• 4 tablespoons soy sauce
• To Serve
• Boiled rice
• 2 tablespoons sesame seeds
• Small bunch spring onions scallions, sliced

Instructions

• Heat the Oil
• In a wok or large frying pan, heat the vegetable oil until it’s very hot.
• Prepare the Coating
• Place the lightly beaten eggs in one shallow bowl.
• Place the cornflour (cornstarch) in a second shallow bowl.
• In a third shallow bowl, combine the flour, salt, pepper, garlic salt, and paprika.
• Coat the Chicken
• First, dredge the chicken pieces in the cornflour.
• Next, dip them into the beaten egg, making sure each piece is well coated.
• Finally, dredge them in the seasoned flour mixture.
• Fry the Chicken
• Add the coated chicken chunks to the hot oil.
• Cook over high heat for 6–7 minutes, turning the pieces 2 or 3 times, until golden brown and cooked through.
• Work in batches if needed. (If using only 3 chicken breasts, you can often do it in a single batch.)
• Transfer the cooked chicken to a bowl lined with kitchen towels to drain any excess oil.
• Make the Sauce
• Using the same wok (with any remaining oil), add all the sauce ingredients.
• Bring to a boil on high heat, stirring frequently.
• Let the sauce bubble and reduce by about one-third, which should take 2–3 minutes.
• Combine Chicken and Sauce
• Return the fried chicken pieces to the wok.
• Toss them in the sauce until they are well coated and heated through, about 1–2 minutes.
• Serve
• Turn off the heat and spoon the chicken and sauce over bowls of boiled rice.
• Sprinkle with sesame seeds and sliced spring onions.
• Enjoy immediately!