Crispy Sesame Chicken Recipe Easy Restaurant-Style at Home

Let me tell you, the sizzle and pop of golden chicken frying in the pan, followed by the sweet and nutty aroma of toasted sesame seeds, is absolutely irresistible. The first time I made this crispy sesame chicken restaurant-style recipe at home, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It took me back to those nights at my favorite local Chinese spot when I was knee-high to a grasshopper, waiting eagerly for that crunchy, saucy chicken to arrive at the table.

Years ago, on a rainy weekend, I tried to recreate that perfect balance of crisp and sauce, and honestly, I wish I’d found this recipe way sooner. My family couldn’t stop sneaking the chicken off the cooling rack (and I can’t really blame them). It’s dangerously easy to make yet tastes like pure, nostalgic comfort. Whether you’re planning a cozy dinner for two or need a dish to brighten up your Pinterest cookie board with something savory, this crispy sesame chicken recipe delivers every single time.

After testing it a handful of times—in the name of research, of course—it’s become a staple for family gatherings, gifting, or just those nights when you want a warm hug on a plate. You know what? Once you try this, you’re going to want to bookmark it for good.

Why You’ll Love This Crispy Sesame Chicken Recipe

Honestly, this crispy sesame chicken recipe isn’t just another takeout copycat. It’s been chef-tested, family-approved, and nutritionist-reviewed to give you the best home dining experience.

• Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: You probably already have everything in your pantry—no fancy trips required.
• Perfect for Any Occasion: Whether it’s brunch, potlucks, or cozy dinners, this dish shines.
• Crowd-Pleaser: Kids and adults alike rave about its crunchy texture and flavorful sauce.
• Unbelievably Delicious: The crispy coating paired with a perfectly balanced sweet-savory sauce is next-level comfort food.

What makes this recipe stand out? It’s the double coating technique that locks in juiciness while keeping the chicken extra crispy, plus a sauce that’s tangy yet mellow thanks to a splash of rice vinegar and just the right amount of honey. I swap out plain white flour for cornstarch for that unbeatable crunch, and the toasted sesame seeds bring a subtle nuttiness you won’t forget. This isn’t just good—it’s the kind of meal that makes you close your eyes after the first bite, savoring every morsel.

What Ingredients You Will Need

This crispy sesame chicken recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you’re feeling creative.

• For the Chicken:
  • 2 large chicken breasts, cut into bite-sized pieces (about 1-inch chunks)
  • 1 cup cornstarch (for that signature crunch)
  • 2 large eggs, beaten (helps the coating stick)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or canola oil, for frying (neutral oil with a high smoke point)
• For the Sesame Sauce:
  • 3 tablespoons soy sauce (I like Kikkoman for balanced flavor)
  • 2 tablespoons honey (for natural sweetness)
  • 1 tablespoon rice vinegar (adds a gentle tang)
  • 1 teaspoon toasted sesame oil (intense aroma and flavor)
  • 2 cloves garlic, minced (fresh is best!)
  • 1 teaspoon grated fresh ginger (for that zing)
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water (to thicken sauce)
  • 2 tablespoons water (to adjust sauce consistency)
• For Garnish:
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, thinly sliced (adds freshness and color)

For gluten-free options, swap soy sauce with tamari and use arrowroot powder instead of cornstarch. If you’re dairy-free, no worries here since this recipe doesn’t call for any dairy.

Equipment Needed

• Large non-stick skillet or wok (a wok is ideal for even heat distribution, but a deep skillet works fine)
• Mixing bowls (at least two—for egg wash and cornstarch)
• Tongs or slotted spoon (for frying and sauce mixing)
• Measuring spoons and cups (for precise sauce and coating ratios)
• Whisk (to blend the sauce and egg wash smoothly)
• Paper towels (to drain excess oil from fried chicken)

If you don’t have a wok, a heavy-bottomed skillet with a lid is a great alternative. For budget-friendly frying, a deep frying pan with high sides will keep oil splashes down. I recommend cleaning your skillet promptly after frying to keep it in tip-top shape—oil residue can build up fast!

Preparation Method

1. Prep the Chicken: Pat the chicken pieces dry with paper towels to remove excess moisture—that’s key for crispiness. Season lightly with salt and pepper. Set aside.
2. Prepare Coatings: In one bowl, beat the eggs until smooth. In another bowl, place the cornstarch. This two-step coating ensures a crispy outer layer that clings just right.
3. Coat the Chicken: Dip each chicken piece into the egg, letting the excess drip off, then dredge thoroughly in cornstarch. Place coated pieces on a plate—don’t crowd them to avoid clumping.
4. Heat the Oil: Pour about 1 inch (2.5 cm) of vegetable oil into your skillet or wok. Heat over medium-high until the oil reaches 350°F (175°C). To test, drop a small bit of cornstarch in—if it sizzles immediately, you’re good to go.
5. Fry the Chicken: Carefully place chicken pieces in batches, avoiding overcrowding. Fry for about 4-5 minutes per side or until golden brown and cooked through. The internal temperature should hit 165°F (74°C). Use tongs to flip gently.
6. Drain Excess Oil: Transfer fried chicken to a plate lined with paper towels to soak up the oil. Let rest while you make the sauce.
7. Make the Sesame Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat, stirring occasionally.
8. Thicken the Sauce: Stir the cornstarch-water slurry and slowly add it to the sauce while stirring continuously. The sauce should thicken and become glossy in about 1-2 minutes. Add water if it’s too thick.
9. Toss Chicken in Sauce: Add the fried chicken pieces back into the pan with the sauce. Toss well to coat every piece evenly. The sauce will cling beautifully to the crispy chicken.
10. Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately for the best crispiness.

Pro tip: If you want to keep the chicken extra crispy before serving, toss it in the sauce just before plating rather than letting it sit in the sauce too long.

Cooking Tips & Techniques

The secret to crispy sesame chicken lies in that double coating with cornstarch and egg, plus frying at just the right temperature. Too hot, and the chicken burns before cooking through; too cool, and the chicken soaks up oil and becomes greasy.

Try to keep the oil between 340-350°F (170-175°C) for that perfect crunch. I’ve learned the hard way that overcrowding the pan drops the oil temperature drastically, making the coating soggy—so fry in batches, even if it takes a bit longer.

Don’t skip patting the chicken dry; it might seem trivial but trust me, it makes a huge difference. Also, mix the sauce while the chicken rests so you’re not waiting at the end. Multitasking is your friend here.

When stirring the sauce, add the cornstarch slurry slowly to avoid lumps. If the sauce gets too thick, a splash of water will smooth it out without losing flavor.

Variations & Adaptations

• Gluten-Free Version: Swap soy sauce for gluten-free tamari and cornstarch for arrowroot powder.
• Spicy Kick: Add 1 teaspoon chili garlic sauce or a pinch of red pepper flakes to the sauce for some heat.
• Baked Option: For a lighter take, bake coated chicken pieces at 425°F (220°C) on a greased rack for about 20 minutes, flipping halfway through. The texture won’t be as crunchy as frying but still tasty.
• Vegetarian Twist: Use extra-firm tofu, pressed and cubed, coated the same way and fried until crispy.
• I once tried swapping honey with maple syrup for a subtle earthiness—delicious, especially with a splash of orange juice in the sauce for brightness.

Serving & Storage Suggestions

This crispy sesame chicken is best served hot and fresh, ideally on a bed of steamed jasmine rice or alongside stir-fried veggies. A sprinkle of extra green onions and a side of pickled cucumbers add a refreshing contrast.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat without losing crispiness, pop the chicken pieces in a 375°F (190°C) oven for 5-7 minutes rather than microwaving.

Flavors actually deepen the next day, making it a fantastic make-ahead dinner. If freezing, store uncooked coated chicken in a single layer on a baking sheet, freeze, then transfer to a zip-top bag. Fry straight from frozen, adding a minute or two to cooking time.

Nutritional Information & Benefits

This crispy sesame chicken recipe offers a good balance of protein and flavor without heavy breading or excess sugar. A typical serving (about 1 cup or 200g) contains approximately 350 calories, 30g protein, 15g fat, and 20g carbohydrates.

Key ingredients like ginger and garlic bring anti-inflammatory benefits, while sesame seeds provide healthy fats and minerals like calcium and magnesium. Using honey instead of refined sugar adds natural sweetness with trace antioxidants.

For those mindful of carbs, you can reduce the sauce’s honey or serve the chicken over cauliflower rice. This dish fits well within a balanced diet and is naturally gluten-free with simple swaps.

Conclusion

If you’re hunting for a crispy sesame chicken recipe that nails that restaurant-style crunch with a homemade touch, this is absolutely worth trying. It’s quick, reliably delicious, and flexible enough to customize to your taste buds. I love how it makes weekday dinners feel special without the hassle, and how my family keeps asking for seconds.

Go ahead and give it a shot, and feel free to tweak the sauce or spice level to your liking. I’d love to hear how you make it your own—drop a comment or share your adaptations! This recipe is a keeper, and I’m betting it’ll become one of your favorites too.

Frequently Asked Questions About Crispy Sesame Chicken

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and can add more flavor. Just cut them into bite-sized pieces and adjust frying time slightly—they might take a minute or two longer.

How do I keep the chicken crispy after tossing in sauce?

To preserve crispiness, toss the chicken in sauce just before serving. If you mix it too early, the coating can soften.

Is there a way to make this recipe healthier?

Yes, baking instead of frying reduces oil content. You can also reduce honey in the sauce or serve with steamed veggies instead of rice.

Can I make the sauce ahead of time?

Sure! Just keep it refrigerated and warm gently before adding to the chicken. Re-stir the cornstarch slurry if it thickens too much.

What can I serve with crispy sesame chicken?

Steamed rice, fried rice, or noodles are classic options. Fresh stir-fried greens or crunchy pickled vegetables complement the rich sauce nicely.

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