Crispy Sesame Chicken

This homemade Crispy Sesame Chicken is just like what you get from your favourite take-out place! This crispy chicken is covered in a sticky sesame sauce that makes for a delicious and easy weeknight dinner.

I love chicken from Asian take out places. H’s parents always gets a chuckle out of it and will order me kung pao chicken, orange chicken, sweet and sour chicken, sesame chicken, all the chickens even though they’re not a fan and won’t order it if it was just themselves. But they love me so they order it for me lol.

I just love how crispy the chickens are as well as how they’re coated in a delicious sticky sauce. However, since moving, I’ve been tackling making these take out styled recipes at home since I’m way too far from all my favourite places.

Why You’ll Love This Simple Sesame Chicken

• This crispy honey sesame chicken recipe is super easy to make. A lot of times, making crispy chicken involves deep frying and it gets to be difficult but here, we are (barely) shallow frying the chicken in a large skillet.
• This crispy sesame chicken recipe is coated in a sweet, salty, and a tiny bit spicy sticky sauce. I’m obsessed with it! I love having this over rice so the sauce can get allll over that.
• It goes well with everything. I like to keep it simple by serving it up with some sautéed vegetables and rice but this goes with everything! It’s especially good with some lo mein or crispy noodles!

What You’ll Need To Make Easy Sesame Chicken

• chicken thighs — boneless skinless
• cornstarch
• garlic powder
• onion powder
• eggs
• vegetable oil — it’s important to choose an oil with a high smoking point. You can use olive oil in a pinch but I do prefer vegetable oil.
• toasted sesame oil
• soy sauce, low sodium
• sriracha
• ketchup
• rice vinegar
• honey

How to Make Take Out Style Sesame Chicken at Home

• Cut your chicken thighs into bite sized pieces, around 1″.
• Cover the diced chicken with the cornstarch, garlic powder, and onion powder.
• Beat the eggs and add it to your chicken and mix until the chicken is coated.

• Heat up oil in a large skillet and then add in the chicken to the oil, one at a time, around 2 minutes per side. Do not overcrowd, fry up the chicken in two batches if needed.
• Once the chicken has been fried up, remove the any leftover oil from the pan and add the ingredients of the sauce to it, stirring until combined, on medium heat.
• Add in the chicken and toss to coat.
• Top with some toasted sesame seeds if desired and serve.

Tips and Notes

• Add more oil after you’ve fried up your first batch if needed.
• I place the first batch of chicken on a paper lined plate so it absorbs any excessive oil while I’m frying the second batch.
• You can use boneless skinless chicken breasts instead of thighs if you’d like.
• For a more spicy sesame chicken, add in extra sriracha.
• For a sweeter honey sesame chicken, double your honey.

Make Ahead Tips

• Meal prep: store the cooked chicken in an airtight container for up to 4 days in the fridge. I usually like to pack this with some jasmine rice and sautéed vegetables!

Crispy Sesame Chicken

This homemade Crispy Sesame Chicken is just like what you get from your favourite take-out place! This crispy chicken is covered in a sticky sesame sauce that makes for a delicious and easy weeknight dinner.

5 from 2 votes

Print Rate

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Servings: 4 servings

Ingredients

• 8 boneless skinless chicken thighs
• ½ cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 eggs
• 3 tbsp vegetable oil, more if frying two batches

For the Sauce

• 3 tbsp toasted sesame oil
• 2 tbsp soy sauce, low sodium
• 1 tbsp sriracha
• 1 tbsp ketchup
• 1 tbsp rice vinegar
• 2 tbsp honey

Instructions

• Cut your chicken thighs into bite sized pieces, around 1″.
• Cover the diced chicken with cornstarch, garlic powder, and onion powder.
• Beat the eggs and add it to your chicken and mix until the chicken is coated.
• Heat up oil in a large skillet and then add in the chicken to the oil, one at a time, around 2 minutes per side. Do not overcrowd, fry up the chicken in two batches if needed.
• Once the chicken has been fried up, remove any leftover oil from the pan and add the ingredients of the sauce to it, stirring until combined, on medium heat.
• Add in the chicken and toss to coat.
• Top with some toasted sesame seeds if desired and serve.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Authour: Carmy

Course: Main Course

Cuisine: Asian

More Chicken Recipes You’ll Love

• Spicy Cashew Chicken and Vegetable
• Lemon Honey Basil Chicken
• Sweet and Spicy Chicken Thighs with Brussels Sprouts
• Ground Chicken Tikka Masala Bowl

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