Sticky Sesame Chicken

Sticky Sesame Chicken {30 minutes} – Sweet and sticky sesame chicken, ready in just 30 minutes and way better than take out!

30 Minute Sticky Sesame Chicken - Creme de la Crumb

By now I think you know that I really love Asian-inspired take-out style dishes. LOVE them. It’s probably my very favorite type of dish to make and eat. Even more than desserts! That’s really saying something, especially considering that when Creme de la Crumb was born, it was almost entirely featuring sugary-loaded totally head over heels tasty desserts. And I really love those too, I do.

Sticky Sesame Chicken - Creme de la Crumb

But do you see this dish? This Sticky Sesame Chicken? Just look at it! It looks so pretty… and it’s SO good! There are about a hundred different ways to make sesame chicken, maybe a thousand different ways, but I am going to go out on a limb here and tell you that this one has to be one of the very best sesame chicken recipes out there, if not the best. Seriously! I know you’re feeling slightly doubtful but just look again at that chicken for a moment.

You wanna try it don’t you? Of course you do.

Sticky Sesame Chicken - Creme de la Crumb

This Sticky Sesame Chicken is so amazing in part because it’s so dang easy. Can you tie your shoe? No? Well I’ll teach you, it’s something about a rabbit and a tree… or something like that. And then we’ll move on to making dinner.  But if you CAN tie your shoe, you can make this Sticky Sesame Chicken all by yourself. I swear it’s so easy, and it’s done in less than 30 minutes. You can’t beat that! Just think, you can prepare and be eating this chicken in less time than you can order take out from your favorite restaurant. And it tastes better (and probably healthier!) than a restaurant. So easy. So delicious. Make it!

Sticky Sesame Chicken - Creme de la Crumb
Sticky Sesame Chicken

What people are saying about this Sticky Sesame Chicken 

“This was one of the best meals I’ve made in a loooong time, absolutely loved it! Will make more recipes from your site for sure, it all looks wonderful!” – Sanne

“I made this tonight for dinner and it was WONDERFUL! It seems the cornstarch is what I was missing with all the other sesame chicken recipes I’ve tried. With only flour the chicken gets a harder shell too fast in frying and then the sauce doesn’t want to stick. The cornstarch, though, left the exterior of the chicken soft but fully cooked on the inside of course. And the sauce is delicious and thickened really nicely. Just perfect! I pinned it!” – Sara

“I’ve made this several times and it is a huge hit! My husband and I fight over the leftovers. I’m making it again tomorrow for a new mother and I can’t wait to eat it! I love how thick the sauce is. I’ve tried other recipes for sesame chicken and the sauce was always too thin. My sister is also a big fan of this recipe.” – Natalie

“Made this tonight! It is the first time my chicken has actually browned nicely without the breading falling off and the sauce was just right. Other sticky sesame recipes I’ve tried have been too bitter or they turn into a sticky mess in the pan that wouldn’t unstick. This one was great. I made a half portion to test it out before feeding it to my boyfriend and friends. I will be sharing this with others very soon.” – Alison

Sticky Sesame Chicken - Creme de la Crumb
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4.84 from 6 votes

Sticky Sesame Chicken

Sweet and sticky sesame chicken, ready in 30 minutes and [b]way[/b] better than take out!
Course Main Course
Cuisine Asian
Keyword Chicken, sesame
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Tiffany


  • 3-4 boneless skinless chicken breasts, chopped into 1 1/2 inch pieces
  • 1 tablespoon oil
  • 6 tablespoons flour
  • 1 egg, lightly beaten
  • 3 tablespoons corn starch
  • sesame seeds
  • 3-4 cups cooked white rice
  • optional: fresh green onions, chopped


  • 6 tablespoons honey
  • 4 tablespoons ketchup
  • 3 tablespoons sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon cold water
  • 2 tablespoons corn starch


  • Whisk all sauce ingredients together, set aside.
  • Place beaten egg, 3 tablespoons corn starch, and flour in three separate bowls. Dip chicken pieces in egg mixture, then flour (toss to coat), and lastly in corn starch (toss to coat). Heat oil over medium heat in a large pan or skillet. Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked though.
  • Add sauce to your skillet and bring to a boil. Whisk cold water and 2 tablespoons corn starch together in a small bowl until corn starch is dissolved. Add corn starch mixture to skillet. Stir until sauce thickens. Serve over rice and top with sesame seeds and green onions. Enjoy!


*The sauce recipe will make enough to coat the chicken but, if you like your dishes really saucy, double the sauce recipe!

Recipe adapted from Six Sisters Stuff.

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CAN I USE corn flour instead of corn starch and white wine VINEGARinstead of just white?

    Hey Toni! White wine vinegar and white vinegar have vastly different flavors. I haven’t tried that substitute so I can’t say if that will work or not. As far as the flour vs corn starch, I also haven’t done that for this recipe but it might work. You may have to use more flour though, so beware of the extra flour taste.

5 stars
Absolutely delicious!! Will be making this again and again and again!!! Thanks Tiffany for such a wonderful recipe!

    You are so welcome! 🙂

In the recipe it says add all the sauce ingredients together. Should really remove the cornstarch and water from that section as it can confuse others like it did with me. Then it became too FLOURY ew.

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