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chicken pieces cooked in red brown sauce in black skillet

Sticky Sesame Chicken

This better-than-takeout, 30-minute sticky sesame chicken is so super easy to make and so ridiculously delicious, you'll never need to order this dish out again.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 716kcal
Author Tiffany


  • 4 boneless skinless chicken breasts chopped into 1 ½ inch pieces
  • 2 eggs whisked
  • 6 tablespoons flour
  • 3 tablespoons corn starch
  • 4 tablespoons vegetable oil
  • 3-4 cups cooked white rice for serving
  • sesame seeds for garnish
  • green onions chopped, for garnish


  • 6 tablespoons honey
  • 4 tablespoons ketchup
  • 3 tablespoons sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon cold water
  • 2 tablespoons corn starch


Prepare the Sauce

  • Whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, salt, and garlic powder. Set aside.

Prepare the Chicken

  • Place beaten egg, 3 tablespoons corn starch, and flour in three separate bowls.
  • Dip chicken pieces in egg mixture, then flour (toss to coat thoroughly), and lastly in corn starch (toss to coat thoroughly).
  • 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. Use a slotted spoon to transfer chicken to a paper towel-lined dish.
  • Use a couple of folded paper towels to wipe out any excess oil from the pan. Add sauce and bring to a boil over medium heat. Whisk together corn starch and water til dissolved, then whisk corn starch slurry into the boiling sauce til thickened.
  • Reduce heat to medium low, add chicken back to the pan and toss to coat completely. Garnish with sesame seeds and green onions and serve over rice. Enjoy!



*The sauce recipe will make enough to coat the chicken but, if you like your dishes really saucy (like I do), I recommend doubling the sauce portion of the recipe.


Calories: 716kcal | Carbohydrates: 94g | Protein: 33g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1348mg | Potassium: 608mg | Fiber: 1g | Sugar: 41g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg