This homemade sesame chicken recipe delivers a signature crisp-tender texture and addictive glossy sauce with from-scratch charm. It’s a crowd-pleaser for weeknight dinners and feels special enough for a weekend feast.
Nothing beats a great Sesame Chicken. Whether you're a fan of Chicken Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Sesame Chicken
Better-than-takeout crispiness: Double-dredging creates a crunchy, non-greasy coating.
Addictive glossy sauce: Perfect sweet-savory-tangy balance that clings to every piece.
Surprisingly simple: Manageable steps let you fry and sauce like a pro.
Endlessly adaptable: Easily adjust heat levels or add your favorite veggies.
Ingredients & Tools
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup (120 ml) buttermilk
- 1 cup (120 g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp white pepper
- 1 tsp salt
- Neutral oil for frying (like vegetable or canola)
For the Sesame Sauce:
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/3 cup (80 ml) honey
- 1/4 cup (60 ml) rice vinegar
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp toasted sesame oil
- 1-2 tsp sriracha or chili garlic paste (adjust to taste)
- 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
- 2 tbsp toasted sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven for frying, a wire rack set over a baking sheet, a whisk, and a large skillet or wok for the sauce.
Notes: Using chicken thighs will give you a juicier, more flavorful result, but breasts work perfectly well too. The real secret weapon here is the buttermilk—it tenderizes the chicken and helps the coating stick in a way that creates those fantastic crispy bits.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Chicken cut uniformity is key. Try to cut all your chicken pieces to roughly the same size. This ensures they cook at the same rate, so you don’t end up with some pieces overcooked and others underdone.
- Don’t skip the buttermilk soak. Even a quick 15-minute soak makes a world of difference. It acts as a tenderizer and provides a sticky surface for the cornstarch-flour mixture to cling to, which is what gives you that super-crispy exterior.
- Get your mise en place ready. Frying happens fast. Have your sauce ingredients measured and mixed (except for the cornstarch slurry), your garnishes prepped, and your wire rack set up before you even turn on the stove. This prevents frantic scrambling and ensures everything comes together smoothly.
- Invest in a thermometer. The ideal frying temperature for this chicken is between 350-375°F (175-190°C). If the oil is too cool, the chicken will absorb oil and become greasy. Too hot, and the outside will burn before the inside is cooked. A simple candy/deep-fry thermometer is a game-changer.
How to Make Sesame Chicken
Step 1: Marinate the Chicken. Place your cubed chicken pieces in a medium bowl and pour the buttermilk over them. Toss well to ensure every piece is coated. Let it sit for at least 15 minutes while you prepare the other components. You’ll notice the buttermilk starting to work its tenderizing magic almost immediately.
Step 2: Create the Dredging Station. In a separate shallow bowl or plate, whisk together the cornstarch, flour, baking powder, garlic powder, white pepper, and salt. The baking powder is a little secret here—it introduces tiny air bubbles that make the coating extra light and crispy when it hits the hot oil.
Step 3: Dredge and Double-Dredge. Working in batches, remove a handful of chicken pieces from the buttermilk, letting the excess drip off. Dredge them thoroughly in the cornstarch mixture, pressing gently to make sure it adheres. For the ultimate crunch, we’re doing a double-dredge: dip the coated pieces back into the buttermilk for a split second, then back into the dry mixture for a second coat. Place the doubly-coated pieces on a clean plate.
Step 4: Fry to Golden Perfection. Pour oil into your heavy-bottomed pot until it’s about 2 inches deep. Heat over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken in batches, making sure not to overcrowd the pot—this is crucial for maintaining the oil temperature. Fry for 4-5 minutes, turning occasionally, until the chicken is deeply golden brown, crispy, and cooked through. Use a slotted spoon to transfer the chicken to the wire rack to drain. This keeps the bottom from getting soggy. Repeat with all the chicken.
Step 5: Whip Up the Signature Sauce. While the chicken is frying, you can start the sauce. In your large skillet or wok, combine the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and sriracha. Bring this mixture to a gentle simmer over medium heat, whisking until the sugar has completely dissolved and the sauce is fragrant.
Step 6: Thicken the Sauce. Give your cornstarch and water slurry a quick re-stir (the cornstarch settles quickly) and then slowly drizzle it into the simmering sauce while whisking constantly. You’ll notice the sauce transform from thin and watery to thick and glossy within a minute or two. Once it coats the back of a spoon, it’s ready.
Step 7: The Grand Finale – Toss and Serve. Reduce the heat to low. Add all of your crispy fried chicken to the skillet with the sauce. Using a gentle folding motion, toss the chicken until every piece is evenly and beautifully coated in that glossy, sticky sauce. Be quick and confident to preserve the chicken’s crispiness. Transfer to a serving platter and immediately shower with the toasted sesame seeds and sliced green onions.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unsauced fried chicken on a baking sheet, then transfer to freezer bags for up to 2 months.
- Reviving: Reheat in an air fryer or oven at 375°F (190°C) for 5-10 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that incredible sesame sauce.
- Simple Stir-Fried Bok Choy — Its mild, slightly bitter flavor and crisp texture provide a fresh, clean contrast to the rich, saucy chicken.
- Vegetable Spring Rolls — They add a different, lighter crunch and a fun, interactive element to the meal that everyone loves.
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Sesame Chicken
Make better-than-takeout Sesame Chicken at home! This easy recipe delivers crispy chicken in a glossy, addictive sauce. Get the step-by-step guide now!
Ingredients
For the Chicken:
-
1 lb boneless, skinless chicken thighs or breasts (450 g, cut into 1-inch pieces)
-
1/2 cup buttermilk (120 ml)
-
1 cup cornstarch (120 g)
-
1/2 cup all-purpose flour (60 g)
-
1 tsp baking powder
-
1 tsp garlic powder
-
1/2 tsp white pepper
-
1 tsp salt
-
Neutral oil (for frying (like vegetable or canola))
For the Sesame Sauce:
-
1/2 cup low-sodium soy sauce (120 ml)
-
1/3 cup honey (80 ml)
-
1/4 cup rice vinegar (60 ml)
-
2 tbsp brown sugar
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp toasted sesame oil
-
1-2 tsp sriracha or chili garlic paste (adjust to taste)
-
2 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
-
2 tbsp toasted sesame seeds (for garnish)
-
2 green onions (sliced, for garnish)
Instructions
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Place your cubed chicken pieces in a medium bowl and pour the buttermilk over them. Toss well to ensure every piece is coated. Let it sit for at least 15 minutes while you prepare the other components.01
-
In a separate shallow bowl or plate, whisk together the cornstarch, flour, baking powder, garlic powder, white pepper, and salt.02
-
Working in batches, remove a handful of chicken pieces from the buttermilk, letting the excess drip off. Dredge them thoroughly in the cornstarch mixture, pressing gently to make sure it adheres. For the ultimate crunch, we’re doing a double-dredge: dip the coated pieces back into the buttermilk for a split second, then back into the dry mixture for a second coat. Place the doubly-coated pieces on a clean plate.03
-
Pour oil into your heavy-bottomed pot until it’s about 2 inches deep. Heat over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken in batches, making sure not to overcrowd the pot. Fry for 4-5 minutes, turning occasionally, until the chicken is deeply golden brown, crispy, and cooked through. Use a slotted spoon to transfer the chicken to the wire rack to drain. Repeat with all the chicken.04
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In your large skillet or wok, combine the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and sriracha. Bring this mixture to a gentle simmer over medium heat, whisking until the sugar has completely dissolved and the sauce is fragrant.05
-
Give your cornstarch and water slurry a quick re-stir and then slowly drizzle it into the simmering sauce while whisking constantly. Once it coats the back of a spoon, it’s ready.06
-
Reduce the heat to low. Add all of your crispy fried chicken to the skillet with the sauce. Using a gentle folding motion, toss the chicken until every piece is evenly and beautifully coated in that glossy, sticky sauce. Transfer to a serving platter and immediately shower with the toasted sesame seeds and sliced green onions.07
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