Sesame Chicken

Skip the delivery and make this Sesame Chicken at home in just 30 minutes! This recipe features crispy, golden chicken bites tossed in a savory-sweet glaze that is perfectly balanced with nutty sesame oil and honey.

What sets this version apart is the double-thickening method: we use cornstarch to “velvet” the chicken for a crispy exterior and then use it again to create a glossy, restaurant-style sauce that clings to every piece. It’s a faster, healthier, and much tastier alternative to Chinese takeout.

Whether you’re serving it over a fluffy bed of jasmine rice or alongside steamed broccoli, this dish is guaranteed to become a new family favorite.

Recipe Ingredients

• Chicken Breasts – Two large breasts cut into 1-inch bite-sized pieces.
• The Coating – Cornstarch is the secret to that “velvet” texture.
• The Glaze – A high-gloss mix of soy sauce, honey, brown sugar, and toasted sesame oil.
• Aromatics – Plenty of fresh minced garlic for that signature savory kick.
• Garnish – Toasted sesame seeds and sliced scallions for color and crunch.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Switch the Protein: While chicken breast is classic, boneless skinless chicken thighs offer a juicier, more tender bite. You can also swap the chicken for shrimp (sear for 2-3 minutes per side) or extra-firm tofu cubes for a vegetarian-friendly version.
• Gluten-Free Option: To make this dish gluten-free, simply substitute the soy sauce with Tamari or coconut aminos. Ensure your cornstarch is certified gluten-free.
• Vinegar Swaps: If you don’t have apple cider vinegar, rice vinegar is the most authentic substitute. In a pinch, white wine vinegar also works to provide that necessary acidic balance.
• Add Some Heat: If you like a little kick with your sweet and savory, add ½ teaspoon of crushed red pepper flakes or a teaspoon of Sriracha to the sauce mixture.
• Veggie Boost: Want to make it a one-pan meal? Toss in some snap peas, sliced water chestnuts, or baby corn during the last 2 minutes of cooking the chicken to add extra crunch and color.

This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!

Step by Step Instructions

Step 1: In a small bowl, whisk together the water, brown sugar, soy sauce, honey, vinegar, cornstarch, sesame oil, and minced garlic. Ensure the cornstarch is fully dissolved so your sauce finishes smooth and glossy.

Step 2: Toss your 1-inch chicken pieces in a bowl with cornstarch until every piece is evenly coated. This dry coating is what creates the crispy crust when it hits the hot oil.

Step 3: Heat olive oil in a skillet over medium-high heat. Working in batches, sear the chicken for 4 minutes per side until deeply browned and cooked to an internal temperature of 165°F.

Step 4: Add all the chicken back into the skillet and pour in the sauce. Let it bubble for about a minute until it thickens into a rich glaze. Take it off the heat and sprinkle generously with sesame seeds and scallions.

FAQs

Can I use chicken thighs?
Yes! Boneless, skinless thighs will stay even juicier, though they may take an extra minute or two to sear.

Is this gluten-free?
To make it gluten-free, substitute the soy sauce with Tamari or coconut aminos.

Storage

• Storage: Keep in an airtight container for up to 3 days in the fridge.
• Reheating: Reheat in a skillet over medium heat with a tiny splash of water to “unlock” the sauce and keep the chicken from drying out.

📖 Recipe

Sesame Chicken

Savory, sweet, and nutty—this 30-minute meal is better than takeout!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Chinese / Asian-American

Servings 4 Servings

Equipment

• Large Skillet or Cast Iron Pan
• Small mixing bowl
• Medium Mixing Bowl
• Whisk or fork
• Kitchen Tongs
• Measuring cups and spoons

Ingredients

  

For the Chicken:

• 2 Large Boneless Skinless Chicken Breasts cut into 1-inch pieces
• 3 tablespoon Cornstarch for coating
• 3 tablespoon Olive Oil divided

For the Honey Sesame Sauce:

• ½ cup Water
• ¼ cup Brown Sugar packed
• 3 tablespoon Low Sodium Soy Sauce
• 2 tablespoon Honey
• 1 tablespoon Apple Cider Vinegar or Rice Vinegar
• 1 tablespoon Cornstarch for thickening
• 1 teaspoon Toasted Sesame Oil
• 3 Cloves Garlic minced

To Garnish & Serve:

• Toasted Sesame Seeds to taste
• Fresh Scallions spring onions, chopped
• 1 cup Cooked Jasmine Rice or Noodles

Instructions

 

• Whisk the Sauce: In a small bowl, whisk together all the sauce ingredients until the cornstarch and sugar are fully dissolved. Set aside.
• Coat the Chicken: Place the 1-inch chicken pieces in a medium bowl. Sprinkle with cornstarch and toss until every piece is evenly and completely coated.
• Sear in Batches: Heat 2 tablespoon olive oil in a skillet over medium-high heat. Add half the chicken and cook for 4 minutes, then flip and cook for another 3-4 minutes until browned and cooked through (165°F). Transfer to a plate. Repeat with the remaining 1 tablespoon oil and the rest of the chicken.
• Glaze and Serve: Add all the cooked chicken back into the skillet. Stir in the prepared sauce. Let it bubble for 30–60 seconds until thickened and glossy. Remove from heat immediately.
• Garnish: Sprinkle with sesame seeds and chopped scallions. Serve hot over rice or noodles.

Notes

• The Cornstarch Secret: Gently press the chicken pieces into the cornstarch to ensure a complete coating. This creates that iconic “velvet” texture and a light, crispy exterior.
• Batch Cooking: Don’t crowd the pan! Searing in two batches prevents the chicken from steaming, ensuring every piece gets a perfect golden-brown crust.
• Sauce Consistency: If the sauce gets too thick too quickly, simply whisk in a tablespoon of water or chicken broth to reach your desired silkiness.
• Serving Suggestion: This dish pairs perfectly with steamed broccoli, as the florets are great for soaking up the extra sweet and nutty sauce.