Sesame Chicken Recipe

chicken pieces cooked in red brown sauce in black skillet

4.89 from 285 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Servings: servings

Author: Tiffany Azure

Ingredients

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

Sauce

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

Instructions

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!

Video

Notes

*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.

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