Sesame Chicken Recipe: Sticky, Sweet Takeout-Style Chicken

Sesame chicken is the takeout favourite that tastes even better homemade: bite-size chicken pieces coated in a light, crisp crust, tossed in a sticky honey-soy glaze with garlic and ginger, then showered with toasted sesame seeds and spring onions. It is on the table in about 30 minutes, uses pantry staples, and beats delivery on both flavour and crunch.

The secret is a thin cornstarch coating and a ripping-hot pan. The coating crisps without deep-frying, and the sauce thickens in under a minute once it hits the heat — so have everything measured and ready before the chicken goes in.

Glossy, sticky and better than takeout — crisp chicken in a honey-soy glaze.

Recipe Info

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 4
• Calories: ~480 kcal per serving

Chicken, honey and soy — a short pantry list for a big takeout flavour.

Ingredients

• 700 g / 1.5 lb boneless, skinless chicken breast, cut into bite-size pieces
• 1/2 tsp fine sea salt
• 1/2 tsp black pepper, freshly ground
• 60 g / 1/2 cup cornstarch
• 2 tbsp / 30 ml vegetable oil, for frying
• 3 garlic cloves, minced
• 1 tbsp / 15 g fresh ginger, peeled and grated
• 60 ml / 1/4 cup soy sauce
• 3 tbsp / 45 ml honey
• 1 tbsp / 15 ml rice vinegar
• 1 tbsp / 15 ml toasted sesame oil
• 1 tbsp / 15 ml water
• 1 tsp cornstarch, mixed with 1 tbsp water (slurry)
• 2 tbsp toasted sesame seeds, plus extra to serve
• 3 spring onions, thinly sliced
• Steamed rice, to serve

Every piece lacquered in sauce — crisp outside, juicy inside.

Instructions

1. Coat the chicken: Toss the chicken pieces with the salt and pepper, then coat evenly in the cornstarch, shaking off any excess. A thin, even coat is what crisps up — thick clumps turn gummy.
2. Mix the sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil and water. Set the bowl and the cornstarch slurry beside the stove so they are ready to go.
3. Crisp the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Fry the chicken in a single layer, in two batches if needed, for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
4. Soften the aromatics: Lower the heat to medium, add the garlic and ginger to the same pan with a splash more oil if needed, and stir for 30 seconds until fragrant — do not let the garlic brown.
5. Glaze the pan: Pour in the sauce mixture and bring to a gentle simmer. Stir in the cornstarch slurry and cook for about 1 minute, stirring constantly, until the sauce turns glossy and thick enough to coat a spoon.
6. Toss and finish: Return the chicken to the pan and toss until every piece is lacquered in sauce. Sprinkle over the toasted sesame seeds and half the spring onions and toss once more.
7. Serve: Spoon over steamed rice, scatter with the remaining spring onions and extra sesame seeds, and serve immediately while the coating is still crisp.

Tips & Variations

• Do not crowd the pan. Chicken pieces touching each other steam instead of crisping — fry in two batches and keep the first batch warm while the second cooks.
• Toast your own sesame seeds. Dry-toasting seeds in a pan for 2 minutes until golden makes a real difference to the nutty flavour.
• Keep the sauce ready. Once the garlic is in, everything moves fast — measure the sauce and slurry before you start frying.
• Use chicken thighs. Boneless thighs stay juicier and forgive a minute of overcooking; use the same weight and method.
• Add a little heat. A pinch of chili flakes or a teaspoon of sriracha stirred into the sauce gives a gentle warmth without changing the balance.
• Make it gluten-free. Use tamari instead of soy sauce and check that your cornstarch is certified gluten-free — the rest of the recipe already is.
• Serve it your way. It is excellent over rice, but also works in lettuce cups, over noodles, or with steamed broccoli and carrots on the side.

Nutrition Note

Per serving, this sesame chicken provides roughly 480 kcal, 38 g protein, 34 g carbohydrates and 20 g fat. Chicken breast keeps the dish high in lean protein, while the honey-soy glaze adds sweetness that is best balanced with plenty of vegetables on the side. Serving it with steamed rice and broccoli or carrots adds fibre and colour, and using chicken thighs instead of breast will raise the fat slightly while keeping the protein the same.

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FAQ

Can I bake the chicken instead of frying?

Yes — spread the coated chicken on a lined tray, spray lightly with oil and bake at 220°C / 425°F for 15–18 minutes, turning once, until crisp and cooked through.

Why is my sauce not thickening?

The sauce needs a full simmer before the slurry goes in, and the slurry must be stirred well first — cornstarch settles fast. If it is still thin, add another half teaspoon of slurry and simmer 30 seconds more.

Can I make it ahead?

Cook the chicken and sauce separately up to a day ahead, then re-crisp the chicken in a hot pan and toss with freshly warmed sauce just before serving.

Is sesame chicken gluten-free?

Not as written, because of the soy sauce — but swapping in tamari makes the whole dish gluten-free with no flavour loss.

What goes well with it?

Steamed jasmine rice is the classic partner, but stir-fried vegetables, egg fried rice or a simple cucumber salad all work beautifully.

Make this sesame chicken the next time a takeout craving hits — crisp chicken, a glossy honey-soy glaze and toasted sesame do the work in half an hour. If you try it, tell us in the comments whether you kept it classic or turned up the heat.