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Crispy Sesame Chicken Recipe Easy Restaurant-Style at Home

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This crispy sesame chicken recipe delivers a perfect balance of crunchy coating and sweet-savory sauce, recreating the beloved restaurant-style dish at home. Quick and easy to make, it’s a family favorite that’s perfect for any occasion.

Ingredients

Scale
  • 2 large chicken breasts, cut into 1-inch bite-sized pieces
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or canola oil, for frying
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water
  • 2 tablespoons water
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. Pat the chicken pieces dry with paper towels to remove excess moisture. Season lightly with salt and pepper and set aside.
  2. In one bowl, beat the eggs until smooth. In another bowl, place the cornstarch.
  3. Dip each chicken piece into the egg, letting the excess drip off, then dredge thoroughly in cornstarch. Place coated pieces on a plate without crowding.
  4. Pour about 1 inch of vegetable oil into a large skillet or wok. Heat over medium-high until the oil reaches 350°F (175°C). Test by dropping a small bit of cornstarch in; it should sizzle immediately.
  5. Carefully place chicken pieces in batches into the hot oil. Fry for about 4-5 minutes per side or until golden brown and cooked through (internal temperature 165°F/74°C). Flip gently with tongs.
  6. Transfer fried chicken to a plate lined with paper towels to drain excess oil. Let rest while making the sauce.
  7. In a small saucepan, combine soy sauce, honey, rice vinegar, toasted sesame oil, garlic, and ginger. Heat over medium heat, stirring occasionally.
  8. Slowly add the cornstarch-water slurry to the sauce while stirring continuously. The sauce should thicken and become glossy in 1-2 minutes. Add water if too thick.
  9. Add the fried chicken pieces back into the pan with the sauce. Toss well to coat every piece evenly.
  10. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately for best crispiness.

Notes

Pat chicken dry before coating for extra crispiness. Fry in batches to avoid overcrowding and maintain oil temperature between 340-350°F. Toss chicken in sauce just before serving to keep coating crispy. For gluten-free, use tamari and arrowroot powder. Baking option available at 425°F for 20 minutes with flipping.

Nutrition

Keywords: crispy sesame chicken, restaurant-style chicken, easy chicken recipe, sesame sauce chicken, fried chicken, Asian chicken recipe

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