Crispy Sesame Chicken

There’s something about Chinese takeout that just hits the spot, right? And for me, crispy sesame chicken is always one of the first things I order. That golden, crunchy chicken coated in a sticky, sweet-savory sauce? Pure comfort food. But guess what—I finally figured out how to make it at home, and I’m telling you, it’s even better than the restaurant version!

This Crispy Sesame Chicken is one of those recipes that instantly wins over a crowd. The chicken is lightly battered, perfectly crunchy, and then tossed in the most addictive sesame sauce that balances sweet, tangy, and savory flavors. And the best part? You don’t need a wok or any fancy equipment—just a skillet or deep pan, a few pantry staples, and about 30 minutes.

We make this on busy weeknights when we’re craving something fun but don’t want to wait on delivery. Serve it over steamed rice, tuck it into lettuce wraps, or pair it with some quick stir-fried veggies—it’s a total winner no matter how you plate it.

Let’s get into how to make it, step by step!

Ingredients You’ll Need

For the Chicken:

• 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 egg

• 3 tbsp cornstarch

• 3 tbsp all-purpose flour

• Salt and pepper to taste

• Vegetable oil, for frying

For the Sauce:

• 3 tbsp soy sauce

• 2 tbsp ketchup

• 2 tbsp brown sugar

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• 1 tsp minced garlic

• 1 tsp grated ginger

• 2 tbsp water

• 1 tbsp toasted sesame seeds

STEP 1: PREPARE THE CHICKEN

We’re going to start by seasoning the chicken lightly with salt and pepper. This adds a base layer of flavor. Then, whisk an egg in a bowl and add your cornstarch and flour to create a thick batter. This mix is key—it gives you that light but crisp coating without being too heavy.

Toss the chicken pieces into the batter and make sure each piece is well-coated. I like to use my hands or tongs to really press the batter onto the chicken. Don’t worry if it looks a little lumpy—that’s exactly what we want for extra texture when it fries.

this recipe

STEP 2: FRY UNTIL GOLDEN AND CRISPY

Now let’s heat up some oil. You’ll want enough oil to deep-fry, so aim for about 1 to 1½ inches in your skillet or deep pan. Heat it over medium-high heat until it reaches about 350°F (or until a drop of batter sizzles instantly).

Fry the chicken in batches, being careful not to overcrowd the pan. Each batch should take about 4 to 5 minutes to get that deep golden brown color. You’ll know it’s ready when the coating is firm and crisp to the touch.

Once fried, transfer the pieces to a paper towel-lined plate or wire rack to drain off excess oil. If you’re going for extra crunch (and trust me, it’s worth it), you can double-fry. Just let the chicken rest for a few minutes, then fry it again for another 1 to 2 minutes.

STEP 3: MIX UP THAT SWEET & SAVORY SAUCE

While the chicken’s draining, it’s time to make the sauce—and this is where the magic happens.

Grab a separate pan or wok and toss in the soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water. Bring it all to a simmer over medium heat, stirring occasionally so the sugar dissolves and the aromatics (that garlic and ginger!) start to work their magic.

Once the sauce is bubbling gently, add the cornstarch slurry and stir continuously. You’ll see it start to thicken and get that glossy, sticky texture—this only takes a minute or two. Make sure not to walk away here. Keep stirring so it doesn’t clump or burn.

Now that we’ve got our crispy golden chicken ready and that sweet-savory sesame sauce simmering away, it’s time to bring everything together. This is where your kitchen starts to smell like your favorite takeout spot—but better, because you made it yourself!

This final part of the recipe is all about coating the chicken in that sticky sauce and adding a few finishing touches. I’m also going to share some helpful tips and a few fun ways to customize the recipe depending on your mood (or what’s in your fridge!).

Let’s finish this dish off in the most delicious way possible.

STEP 4: COMBINE THE CHICKEN WITH THE SAUCE

As soon as your sauce has thickened to that glossy consistency, go ahead and add your fried chicken pieces directly into the pan. If your pan isn’t large enough, you can do this in a big mixing bowl—just pour the sauce over the chicken and toss everything well.

Use a spatula or tongs to gently turn the chicken so every single piece gets beautifully coated in that sauce. This part is super satisfying, and you’ll instantly notice how the sauce clings to the crispy coating, soaking in just enough to flavor it without making it soggy.

Once everything’s coated, let it sit in the pan for about 30 seconds to a minute—just enough to warm everything through and let the sauce settle into all the nooks and crannies.

STEP 5: FINISH WITH SESAME SEEDS AND SERVE

Now for the finishing touch—sprinkle toasted sesame seeds over the top of the chicken. These little guys add a toasty, nutty flavor and a bit of crunch that takes everything up a notch.

I love serving this over a big bowl of hot, fluffy jasmine rice. The rice soaks up that extra sauce like a dream. But you could also go with steamed broccoli or stir-fried vegetables if you want to balance things out a bit more. And if you’re feeling fancy, a side of garlic noodles? Yes, please.

TIPS FOR CRISPY CHICKEN AND PERFECT SAUCE

Even though this recipe is super straightforward, here are a few tips that can make a big difference:

• Double-Frying = Extra Crunch: After the first fry, let the chicken rest for 5 minutes, then fry again for 1 to 2 minutes. This trick is what makes restaurant fried chicken stay crispy under sauce.

• Adjust the Sweetness: Not a big fan of sweet sauces? You can cut the brown sugar down to 1 tablespoon, or even swap it with honey for a more floral, mellow flavor.

• Add a Kick: Like a little heat? A pinch of red chili flakes or a drizzle of chili oil in the sauce can give it that extra punch.

• Thick Sauce, Not Gluey: Be careful not to overcook the sauce after adding the cornstarch slurry—it should be thick enough to coat the back of a spoon, not gloopy. If it gets too thick, just whisk in a tablespoon of water at a time to loosen it up.

• Use Chicken Thighs for Juicier Results: While chicken breast works great, thighs stay juicier and more flavorful after frying. Plus, they’re a little more forgiving if you overcook them slightly.

VARIATIONS TO TRY

Once you’ve nailed the classic version, you can absolutely switch things up depending on what you like or what you have on hand:

• Sesame Chicken Lettuce Wraps: Skip the rice and wrap the crispy chicken in butter lettuce leaves for a fun, low-carb option.

• Sticky Sesame Chicken Bowls: Layer the chicken over rice with sliced cucumbers, carrots, and a drizzle of sriracha mayo for a takeout-style bowl.

• Sesame Orange Chicken: Add a couple tablespoons of orange juice and a bit of zest to the sauce for a citrusy twist.

• Gluten-Free Version: Use tamari instead of soy sauce and substitute rice flour for all-purpose flour. Just make sure your cornstarch is gluten-free, too.