There’s something undeniably comforting about a plate of sticky sesame chicken—tender, crispy bites coated in a glossy, sweet, and savory sauce with just the right amount of crunch from toasted sesame seeds. It’s a dish that feels like takeout but tastes even better when made fresh at home.
This recipe is perfect for those busy nights when you want a satisfying meal without spending hours in the kitchen. In just 30 minutes, you’ll have a homemade version of a takeout favorite, packed with bold flavors and made with simple ingredients. Plus, by making it yourself, you can adjust the sweetness, spice, and saltiness to your liking. Serve it over fluffy rice or alongside steamed vegetables for a complete meal that will have everyone coming back for seconds.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes, making it perfect for weeknight dinners.
- Better Than Takeout – Fresh, homemade flavors with no artificial ingredients.
- Family-Friendly – A crowd-pleaser that both kids and adults will enjoy.
- Customizable – Adjust the spice level, sweetness, and crunch to your taste.
Ingredients You’ll Need
For the Chicken:
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons vegetable oil (for frying)
For the Sticky Sesame Sauce:
- ⅓ cup soy sauce
- ⅓ cup honey
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- 2 tablespoons sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
How to Make Sticky Sesame Chicken
Step 1: Prepare the Chicken
Start by cutting the chicken into bite-sized pieces. This ensures even cooking and makes every piece perfectly coated in that sticky sesame sauce later.
Set up a dredging station with three bowls: one with cornstarch, one with beaten eggs, and one with a mix of flour, salt, pepper, and garlic powder. Dip each piece of chicken into the cornstarch first, then the egg, and finally the flour mixture. This creates a crispy coating that will soak up the sauce beautifully.
Step 2: Cook the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side until golden brown and crispy. Remove and set aside on a plate lined with paper towels to drain excess oil.
Step 3: Make the Sticky Sesame Sauce
In a small bowl, whisk together soy sauce, honey, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
Pour the sauce into a saucepan over medium heat. Stir and let it simmer for 2-3 minutes. In a separate bowl, mix the cornstarch with water to create a slurry, then pour it into the sauce. Stir continuously until the sauce thickens into a glossy, sticky consistency.
Step 4: Coat the Chicken in Sauce
Add the crispy chicken to the pan with the sauce and toss until every piece is evenly coated. Let it cook for another minute to allow the flavors to meld together.
Step 5: Garnish & Serve
Sprinkle sesame seeds and chopped green onions on top for extra flavor and crunch. Serve immediately over steamed rice or with your favorite side dishes.
Helpful Tips
- For Extra Crispiness – Double fry the chicken by frying it once, letting it rest for a minute, and frying again for an even crunchier texture.
- Make It Spicy – Add a teaspoon of sriracha or red pepper flakes to the sauce for a spicy kick.
- Thicker Sauce – If you prefer a thicker sauce, add an extra teaspoon of cornstarch mixed with water.
- Use Chicken Thighs – For juicier bites, substitute chicken breasts with boneless, skinless chicken thighs.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain the crispiness.
- If you prefer baking instead of frying, place the coated chicken on a baking sheet lined with parchment paper and bake at 400°F for 20 minutes, flipping halfway through.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 30g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 2g
- Sugar: 18g
(Note: These values are approximate and may vary based on exact ingredients used.)
Frequently Asked Questions
Can I Make This Ahead of Time?
Yes! You can prepare the sauce in advance and store it in the refrigerator for up to a week. When ready to use, reheat it on the stove and toss it with freshly cooked chicken.
What Can I Serve with Sticky Sesame Chicken?
This dish pairs well with steamed jasmine rice, fried rice, or noodles. You can also serve it with sautéed vegetables like broccoli, bell peppers, or snap peas for a balanced meal.
Can I Air Fry the Chicken Instead of Frying?
Absolutely! To air fry, coat the chicken as directed and place it in a single layer in the air fryer. Spray with a little oil and cook at 375°F for 12-15 minutes, shaking the basket halfway through for even cooking.
Can I Use Store-Bought Sauce?
While homemade sauce gives the best flavor, you can use a bottled sesame chicken sauce for convenience. Just heat and toss it with your cooked chicken.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the cooked chicken (without sauce) for up to 2 months. When ready to eat, reheat in the oven at 375°F until crispy, then toss with freshly made sauce.
- Reheating: Reheat in a skillet over low heat or in the oven at 350°F until warmed through. Avoid microwaving as it can make the chicken soggy.
Related Recipes
If you loved this Sticky Sesame Chicken, try these other delicious Asian-inspired dishes:
- Crispy Sesame Chicken with Sticky Asian Sauce – Sweet, Savory, and Irresistible
- Sweet and Sticky Chicken Strips
Conclusion
Sticky Sesame Chicken is the ultimate homemade takeout meal—quick, easy, and packed with flavor. Whether you’re making it for a weeknight dinner or impressing guests, this dish is sure to be a hit. Once you try it, you might never go back to ordering takeout again!
Give this recipe a try, and let me know how it turns out in the comments. Happy cooking!
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Sticky Sesame Chicken (Easy 30-Minute Recipe)
Description
There’s something undeniably comforting about a plate of sticky sesame chicken—tender, crispy bites coated in a glossy, sweet, and savory sauce with just the right amount of crunch from toasted sesame seeds. It’s a dish that feels like takeout but tastes even better when made fresh at home.
This recipe is perfect for those busy nights when you want a satisfying meal without spending hours in the kitchen. In just 30 minutes, you’ll have a homemade version of a takeout favorite, packed with bold flavors and made with simple ingredients. Plus, by making it yourself, you can adjust the sweetness, spice, and saltiness to your liking. Serve it over fluffy rice or alongside steamed vegetables for a complete meal that will have everyone coming back for seconds.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons vegetable oil (for frying)
For the Sticky Sesame Sauce:
- ⅓ cup soy sauce
- ⅓ cup honey
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- 2 tablespoons sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
Start by cutting the chicken into bite-sized pieces. This ensures even cooking and makes every piece perfectly coated in that sticky sesame sauce later.
Set up a dredging station with three bowls: one with cornstarch, one with beaten eggs, and one with a mix of flour, salt, pepper, and garlic powder. Dip each piece of chicken into the cornstarch first, then the egg, and finally the flour mixture. This creates a crispy coating that will soak up the sauce beautifully.
Step 2: Cook the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side until golden brown and crispy. Remove and set aside on a plate lined with paper towels to drain excess oil.
Step 3: Make the Sticky Sesame Sauce
In a small bowl, whisk together soy sauce, honey, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
Pour the sauce into a saucepan over medium heat. Stir and let it simmer for 2-3 minutes. In a separate bowl, mix the cornstarch with water to create a slurry, then pour it into the sauce. Stir continuously until the sauce thickens into a glossy, sticky consistency.
Step 4: Coat the Chicken in Sauce
Add the crispy chicken to the pan with the sauce and toss until every piece is evenly coated. Let it cook for another minute to allow the flavors to meld together.
Step 5: Garnish & Serve
Sprinkle sesame seeds and chopped green onions on top for extra flavor and crunch. Serve immediately over steamed rice or with your favorite side dishes.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain the crispiness.
- If you prefer baking instead of frying, place the coated chicken on a baking sheet lined with parchment paper and bake at 400°F for 20 minutes, flipping halfway through.
