Sesame Chicken| Make Easy Chinese Takeout at Home


Learn how to make sesame chicken from scratch! This classic Chinese takeaway recipe can be made at home super quickly. All you need are a few simple ingredients for the sticky sauce, your chicken, and of course, some rice! This chicken is juicy on the inside, crispy on the outside, and covered with sauce and sesame seeds. The homemade sesame sauce is sweet, tangy, and a little spicy. Switch up your chicken dinner and try this easy recipe instead!

Sesame Chicken Breading Station
Double breading and cornstarch help keep the chicken bites crispy.

The key to the perfect crispy chicken bites lies in the breading. Using a mix of cornstarch and flour is the key to this recipe. Cornstarch is great because it provides an extra crispy coating to the outside of the chicken. Once I fried these chicken bites up, I could barely wait to make the sauce to coat them. I started sneaking little tidbits here and there because the coating is that good! I would use a similar mix to make something like popcorn chicken or chicken tenders. The process is simple, dip your chicken into an egg mixture as a binder, then the cornstarch flour mix, and repeat for a second time. I love double-dipping when it comes to frying chicken because I’m obsessed with getting that perfect crust. 


Fried chicken bite in oil in a pan
Golden brown, crispy chicken.

Pay attention to the temperature of your frying oil! I get impatient too, and my instinct sometimes is to turn the heat up higher to warm the oil or cook the chicken faster. Still, it is essential to keep it at medium heat, around 350 degrees, so that the chicken will be golden brown on the outside and cooked entirely on the inside. Turning the heat up too high can cause the chicken coating to brown quickly while leaving the inside undercooked. Because we are using small chicken pieces, the process will go more rapidly than frying a while chicken breast! 

Quick Tips!

  1. Use corn starch to bread the chicken pieces. 
  2. Double dip the chicken in the breading for an extra crispy crust.
  3. Keep the frying oil at 350 degrees or medium heat on the stovetop for even cooking. 
  4. For a slightly healthier version, place the chicken breast pieces on a wire rack and bake them in the oven instead of frying. 
Sesame Chicken with Sauce in a pan with a black spatula
Toss the chicken until well coated.

After coating the chicken in the sauce, top with sesame seeds and sliced green onions, I typically serve this over rice, but it would also taste great with cauliflower rice, zucchini noodles, or chow mein. Enjoy! 


Sesame Chicken| Easy Chinese Takeout at Home

This sesame chicken is juicy on the inside, crispy on the outside, and covered with a sweet, tangy sauce and sesame seeds.

  • Author: Stephanie




  • 5 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp paprika
  • 1lb boneless skinless chicken thighs
  • Vegetable oil for frying


  • 1 tbsp sesame oil
  • 2 cloves garlic
  • 1 tbsp white wine vinegar
  • 2 tbsp honey
  • 1 tsp cayenne pepper
  • 23 tbsp ketchup
  • 2 tbsp brown sugar
  • 5 tbsp soy sauce


  • White Rice
  • Sesame seeds
  • Green onions


  1. Cut chicken breast into bite-sized pieces. Add a pinch of salt and pepper to taste, then prepare to set up the breading station.
  2. Mix the flour, cornstarch, garlic and onion powder, salt, pepper, and paprika in a bowl.
  3. In a separate bowl, whisk the eggs together. They will serve as the binder for the breading.
  4. Place the chicken bites in the eggs, then transfer them to the bowl of flour. Put the breaded chicken back in the eggs and again in the flour/cornstarch mix. The double breading and the cornstarch will help develop a nice crispy crust when frying.
  5. Heat 2 inched of vegetable oil in a large pan on medium heat or around 350 degrees. Allow the chicken to cook and brown on the first side. Do not disturb until it is time to flip. Let that crust develop! After 2-3 minutes, flip the chicken and cook for another 2-3 minutes. (Cook time will depend on the size of your chicken pieces).
  6. Next, whisk the ingredients for the sauce together I including two cloves of pressed garlic. Then, add all of the sauce ingredients into a pan and let it reduce for about two minutes.
  7. Toss crispy chicken bites into the reduced sauce. Gently stir.
  8. Finish with sesame seeds and sliced green onions.
  9. Serve with white rice, chow mein, cauliflower rice, or zucchini noodles.


** Tip: whisk the ingredients for the sauce the night before so that it will be ready to use the next day. Saves a little time if you prep correctly.

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