Sesame Chicken

By Arman Liewupdated on Jul 16, 2026
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Comments (9)
Total Time 20 minutes
Servings 4 servings

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My sesame chicken features crispy chicken pieces tossed in a sticky, sweet-savory sesame sauce. It’s ready in just 20 minutes and tastes like your favorite takeout- made at home. 

sesame chicken.

My sesame chicken recipe rivals takeout

Arman Liew

My family loves Chinese takeout (and yes, that includes me), so making a copycat version of sesame chicken was only a matter of time.

I wanted all the crispy chicken and sticky, sweet-savory sauce of the restaurant version, but with simple ingredients I already had at home. I always add the sauce right at the end because, let’s be honest, there’s nothing worse than sesame chicken that’s gone soft before you even finish your plate. Here’s why my version is a favorite: 

  • Crispy, never soggy. I toss the chicken in the sauce right before serving so every bite stays crisp while still getting coated in that sticky sesame glaze.
  • Ready in 20 minutes. From prepping the chicken to serving, it’s faster than waiting for takeout to arrive.
  • Family-friendly. I keep the sauce sweet and savory instead of spicy, so everyone can enjoy it. If you like some heat, just add a pinch of chili flakes (I always do this).
  • Two ways to cook it. I usually fry the chicken for the crispiest results, but I’ve also tested an oven version when I want a lighter option. 

Let’s make some together!

Table of Contents
  1. My sesame chicken recipe rivals takeout
  2. Key Ingredients
  3. How to make sesame chicken
  4. Alternative cooking methods
  5. Arman’s recipe tips
  6. More chicken takeout recipes
  7. Sesame Chicken (Recipe Card)
sesame chicken over rice.

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

  • Chicken breast. Boneless and skinless chicken breasts cut into bite-sized pieces. Chicken tenderloins will also work. I tested this recipe with chicken thighs, and it worked just as well as chicken breast. Because there is so much flavor already, you sometimes lose the richness that thigh meat has.
  • Soy sauce. To give the chicken umami flavor.
  • Cornstarch. Adding cornstarch to the marinade helps prevent the outer layers of the meat from toughening.
  • Salt and pepper. To season the chicken.

For the batter:

  • Cornstarch, flour, and baking powder. To dredge the chicken pieces before coating them in the batter.
  • Cold water. Using cold water in the batter is essential for it to be light and crispy.
  • Egg. To give the batter stability and thicken it.
  • Oil. Any neutral-flavored oil suitable for high-heat cooking will work. I typically use peanut, vegetable, canola, or avocado oil.

For the sauce:

  • Honey. Provides the sweet base of the sauce.
  • Corn syrup. Light corn syrup added to the sauce gives the chicken a candy-like finish. It also helps prevent the sauce from crystallizing. You can also use maple syrup or agave. I tested this sauce with all honey but found it super overpowering. Don’t use brown sugar, as it will make the sauce thick.
  • Garlic. Freshly minced. 
  • Soy sauce. To balance the sauce’s sweetness, add salt to give it a rich, umami-rich flavor.
  • Sesame oil. To give the dish its signature sesame flavor.
  • Green onions and sesame seeds. To serve.

How to make sesame chicken

raw chicken pieces with seasonings.

Step 1 – Prep. Add the cubed chicken breast to a bowl with the seasoning. Let the chicken sit for 10 minutes. Remove the chicken from the bowl and dust it with cornstarch. 

chicken pieces deep frying in oil.

Step 2 – Fry. Add oil to a wok or large pan and place it over medium heat. Once the oil gets hot, dredge the chicken in the batter and fry it in small batches until golden brown. Repeat until all chicken is cooked. 

homemade sesame sauce with honey.

Step 3 – Make the sauce. Stir together the honey, corn syrup, and soy sauce in a saucepan. Once the sauce starts to bubble, add the sesame oil and whisk well. Let the sauce simmer until it thickens.

sesame chicken sauce tossed through deep fried and battered chicken.

Step 4 – Combine. Add the fried chicken to the sauce and toss until well coated. Garnish with chopped herbs.

Alternative cooking methods

As mentioned earlier, you can bake this chicken if you don’t want to fry it.

Oven-baked method: Preheat the oven to 450F degrees. Arrange the chicken pieces on the baking tray and spray them with cooking oil. Bake the chicken for 10 minutes. Then flip and bake for another 5 to 10 minutes until the chicken is cooked and all crispy.

Arman’s recipe tips

  • Toss the chicken with the sauce just before serving. This is my biggest tip. It keeps the coating crisp while every piece gets covered in that sticky sesame glaze instead of turning soggy.
  • Don’t over-bread the chicken. I lightly toss the chicken in the flour mixture until it’s just coated. Too much coating can make the batter thick instead of light and crispy.
  • Cut the chicken into even pieces. I aim for 1-inch pieces so everything cooks evenly and finishes at the same time. 
  • Drain the chicken on a wire rack. Skip the paper towels- they trap steam underneath and soften the crispy coating. A wire rack keeps the chicken crisp while you finish the sauce.
homemade sesame chicken.

More chicken takeout recipes

sesame chicken recipe.

Sesame Chicken

5 from 17 votes
My sesame chicken features battered chicken pieces tossed in a sweet and flavorful sauce. Ready in 20 minutes; it's even better than takeout! Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Rate This Recipe Print

Video

Ingredients  

  • 1 pound chicken breast chopped into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch

For the batter

  • 1 cup cornstarch
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup water cold
  • 1 large egg
  • 2 tablespoons oil to fry

For the sesame chicken sauce

  • 1/4 cup honey
  • 3 tablespoons light corn syrup
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • 2 green onion thinly sliced
  • 2 tablespoons sesame seeds to decorate

Instructions 

  • In a mixing bowl, add the chicken, salt, pepper, soy sauce, and cornstarch. Let everything sit for 10 minutes. 
  • Add cornstarch onto a flat surface or small bowl and dust both sides of each piece of chicken with cornstarch.
  • In a mixing bowl, whisk together the flour, baking powder, cold water, and egg until a batter remains. 
  • Add 1-2 inches of oil to a large saucepan and place over medium heat. Moving quickly, dredge the chicken in the batter. In batches, cook portions of the battered chicken until golden brown.
  • Add the honey, corn syrup, and soy sauce to a small saucepan or skillet. Once it bubbles, add the sesame oil and whisk together. Let everything simmer until it has thickened.
  • Add the chicken to the pan and toss together until all the chicken is covered.
  • Sprinkle with sesame seeds and finely sliced green onions. 

Notes

TO STORE: Let the sesame chicken cool completely, then store it in an airtight container in the fridge for up to 4 days.
TO FREEZE: Place the cooked, cooled chicken in a shallow container and freeze for up to 3 months. 
TO REHEAT: For the crispiest chicken, reheat it in a 350°F oven or air fryer until warmed through. The microwave works in a pinch, but the coating with soften. 

Nutrition

Serving: 1servingCalories: 387kcalCarbohydrates: 28gProtein: 30gFat: 15gSodium: 1003mgPotassium: 533mgFiber: 2gSugar: 13gVitamin A: 163IUVitamin C: 3mgCalcium: 186mgIron: 3mgNET CARBS: 26g
Course: Main Course
Cuisine: American, Chinese
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published June 2023

Arman Liew

I’m a three time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 17 votes (13 ratings without comment)

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Comments

    1. Hi Manisha, agave syrup is a great substitute for corn syrup and should keep the sauce nice and sticky and glossy!

      Reply

  2. Hello Arman, I really appreciate your wonderful recipes, which are lower and fat and calories! Do you brine the chicken before making the marinade and pudding it in that mixture? If so, what recipe do you use to brine the chicken?

    Reply

    1. Hi Deborah! I got your email, but I’ll respond here. There is no need to brine the chicken here. I usually reserve brining for more plain cuts of chicken (e.g. I might brine the chicken before making air fryer chicken breast or baked chicken breast), but it isn’t really necessary for something like sesame chicken, which will be coated and fried 🙂

      Reply