Why You’ll Love This Recipe
Better Than Take Out Sesame Chicken is a crispy, golden chicken dish coated in a sweet and savory sesame sauce that rivals your favorite Chinese takeout. With a rich, sticky glaze and a hint of garlic and ginger, this recipe is perfect for a quick dinner that feels indulgent yet homemade. It’s a crowd-pleaser that comes together in less than 30 minutes and pairs beautifully with rice or steamed veggies.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breastscornstarchall-purpose floureggssoy saucegarlicgingerbrown sugarsesame oilrice vinegarketchupwatertoasted sesame seedsgreen onionsvegetable oil for frying
directions
Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
In one bowl, beat the eggs. In another bowl, mix cornstarch and flour.
Dip each chicken piece into the egg, then dredge in the cornstarch-flour mixture.
Heat vegetable oil in a skillet over medium-high heat and fry the chicken in batches until golden and crispy. Drain on paper towels.
In a saucepan over medium heat, combine soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, ketchup, and water. Stir until smooth and simmer until thickened.
Add the crispy chicken to the sauce and toss to coat evenly.
Sprinkle with toasted sesame seeds and chopped green onions before serving.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use chicken thighs for a juicier texture.
Add a pinch of red pepper flakes for a spicy kick.
Include steamed broccoli or snap peas for added veggies.
Swap ketchup for hoisin sauce for a richer depth of flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat or in the microwave until heated through.For best texture, re-crisp chicken in an air fryer or oven.
FAQs
Can I bake the chicken instead of frying?
Yes, bake at 400°F for about 20 minutes, flipping halfway through.
What’s the best oil for frying?
Use a neutral oil with a high smoke point like vegetable or canola oil.
Is sesame oil necessary?
Yes, it adds the signature nutty flavor, but you can reduce the amount if desired.
Can I make the sauce in advance?
Absolutely, prepare and refrigerate the sauce up to 3 days ahead.
Can I freeze this dish?
It’s best fresh, but you can freeze the cooked chicken separately and add fresh sauce when reheating.
Can I double the recipe?
Yes, it scales well—just fry in batches to avoid crowding.
Is this recipe gluten-free?
Use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
What type of rice pairs best?
Steamed jasmine or white rice complements the sauce perfectly.
Is this dish sweet or savory?
It has a balance of both, with the brown sugar and soy sauce creating a delicious harmony.
Can I add more vegetables?
Yes, bell peppers, carrots, or snow peas work great.
Conclusion
Better Than Take Out Sesame Chicken is your answer to satisfying those takeout cravings without leaving home. Crispy chicken, a glossy sesame glaze, and quick prep make it a perfect weeknight go-to. Once you try it, it might just replace your usual delivery order for good.
Print
Better Than Take Out Sesame Chicken
- Prep Time: 15 minutes
- Cook Time: 50 minutes (includes baking and frying)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Fry then bake
- Cuisine: Chinese-American
- Diet: Low Fat
Description
A crispy, sweet-and-savory homemade version of sesame chicken that’s even better than takeout.
Ingredients
- 1¼ cup low‑sodium chicken broth
- 3 tbsp honey
- 3 tbsp brown sugar
- 2 tbsp rice wine vinegar
- ¼ cup low‑sodium soy sauce
- 1 tbsp sesame oil
- ½ tsp red chili paste
- ½ tsp garlic powder
- ¼ tsp ground ginger
- 1 tbsp cornstarch + 1 tbsp water (slurry)
- 1½ lb boneless skinless chicken breasts, cut into 1″ cubes
- 1 cup cornstarch (or tapioca flour) for coating
- 2 large eggs, lightly beaten
- 2 cups vegetable oil (for frying)
- 1 tbsp sesame seeds (raw or toasted)
- 1 green onion, thinly sliced (optional)
Instructions
- Preheat oven to 325 °F and lightly spray a 9×13‑inch glass pan.
- Whisk chicken broth, honey, brown sugar, rice vinegar, soy sauce, sesame oil, chili paste, garlic powder, and ginger; set aside.
- In a small bowl, mix the cornstarch slurry (cornstarch + water).
- Dip each chicken cube in beaten egg, then coat thoroughly in cornstarch.
- Heat vegetable oil in a large pan over medium-high heat. Fry coated chicken in batches until golden brown, about 1–2 minutes per batch; drain on paper towels.
- Arrange fried chicken pieces in the prepared baking pan.
- Whisk the slurry into the sauce mixture, then pour the sauce over the chicken evenly.
- Bake uncovered for 40–45 minutes, stirring every 15 minutes to coat all pieces.
- Once baked, sprinkle with sesame seeds and sliced green onion. Serve hot.
Notes
- Baking helps thicken the sauce and ensures tender chicken—if you’re short on time, you can skip baking and toss on the stovetop.
- Make the sauce ahead and freeze uncooked chicken in it for an easy meal prep (up to 6 months).
- Do not overcrowd the frying pan—work in batches for an even, crispy coating.
- Swap cornstarch with tapioca or potato starch to make it gluten-free.