This sesame chicken is crisp on the outside, tender inside, and coated in a savory-sweet sauce that comes together fast. It’s a weeknight-friendly version of a takeout classic — straightforward, balanced, and satisfying without being heavy.
Why You’ll Love This
- Sweet, savory, and perfectly crispy
- Quick and easy weeknight favorite
- Sauce that sticks and shines
Sesame Chicken
A crispy-tender sesame chicken with a savory, slightly sweet sauce — faster and lighter than takeout.
Ingredients
Chicken
- 1½ lb boneless skinless chicken thighs (or breast)
- Kosher salt
- Black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 3 tbsp cornstarch
- Neutral oil for cooking
Sauce
- ¼ cup soy sauce
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp cornstarch
- ¼ cup water
To Finish
- 1 –2 tbsp toasted sesame seeds
- Sliced green onions
Instructions
- Season chicken with salt, pepper, garlic powder, and ginger powder.
- Dredge chicken in cornstarch.
- Heat oil in a skillet over medium-high heat and cook chicken until golden and cooked through. Remove and set aside.
- Whisk sauce ingredients together in a bowl.
- Pour sauce into the skillet and simmer until thickened.
- Return chicken to the pan and toss to coat evenly.
- Finish with sesame seeds and green onions.
Notes
- Thighs stay juicier than breast
- Sauce thickens quickly — keep heat moderate
- Add chili crisp or red pepper flakes for heat
What to Serve It With
Steamed veggies and Jasmine rice.
Alternative Cook Method: Air Fryer
- Preheat your air fryer to 400°F (200°C).
- Prepare the chicken as instructed in the original recipe.
- Arrange pieces in a single layer in the air fryer basket—avoid overcrowding.
- Air fry for 10–12 minutes, flipping halfway through, until golden and cooked through.
- Toss with sauce just like the original method and serve immediately.
Tip: For extra crispiness, lightly spray the chicken with oil before air frying.