Name: Crispy Sesame Chicken Recipe Easy Takeout Style at Home
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-American
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs or breasts; 1 egg; 2 tbsp (16 g) cornstarch; 2 tbsp (30 ml) soy sauce (regular or gluten-free tamari/coconut aminos); 1 tbsp (15 ml) sesame oil; 1 tsp (5 g) grated ginger; 3 tbsp (45 ml) honey; 1 tbsp (15 ml) rice vinegar; 1 tsp (5 g) minced garlic; 1 tsp (5 g) grated ginger; 1 cup (240 ml) vegetable oil (for frying); Toasted sesame seeds (for garnish); Chopped green onions (for garnish)

Jump to Recipe

There’s something about Crispy Sesame Chicken that feels like a little celebration on a plate, don’t you think? The sticky, savory-sweet sauce combined with crunchy chicken pieces and a sprinkle of toasted sesame seeds—it’s pretty irresistible. And the best part? You don’t have to call for takeout anymore! This recipe lets you whip up an easy, takeout-style Crispy Sesame Chicken right in your kitchen. Trust me, once you try this, it’s going to be your new go-to comfort food.

I first fell in love with this dish during my college days, when late-night takeout was practically a food group. Years later, I decided to recreate it at home, and honestly, it turned out even better than the restaurant version. You get control over the ingredients, the level of sweetness in the sauce, and the crispiness of the chicken. Plus, making it at home means you can serve it hot and fresh, straight from the pan!

The Story Behind Crispy Sesame Chicken

Crispy Sesame Chicken has roots in Asian-American cuisine, and while it’s not a traditional Chinese dish, it’s become a favorite on Chinese-American restaurant menus. The dish is thought to be inspired by Chinese sweet-and-savory flavors, but with an added focus on crispy textures and rich sauces that appeal to Western palates.

For me, this recipe is more than just food—it’s nostalgia. I remember ordering it for family movie nights, sharing bites with friends during long study sessions, and even trying to recreate it for my first dinner party (spoiler: it was a disaster back then!). Over time, I tweaked and perfected the recipe, making it simpler and more foolproof. Now, it’s a dish I turn to for weeknight dinners or whenever I want to impress someone with minimal effort.

This recipe is especially great in colder months when warm, comforting dishes are a must. But honestly, it’s perfect year-round. Serve it with some fluffy white rice, and it’s an instant crowd-pleaser. Whether you’re looking to relive some takeout memories or simply craving crispy, saucy goodness, this Crispy Sesame Chicken is the answer.

Ingredients You’ll Need

Let’s talk ingredients! Great dishes start with great ingredients, and I’ll walk you through how to pick the best ones for this recipe—and how to make swaps if needed.

Chicken: Boneless, skinless chicken thighs are the best choice for this recipe because they’re juicy and flavorful. You can use chicken breasts if you prefer a leaner option, but thighs hold up better during frying.
Egg and Cornstarch: This combo creates that perfect crispy coating. The egg helps the cornstarch stick to the chicken, while the cornstarch itself gets wonderfully crunchy when fried.
Soy Sauce: Go for regular soy sauce for the marinade and sauce. If you’re gluten-sensitive, opt for a gluten-free tamari or coconut aminos.
Honey: This adds the sweetness to the sauce. Maple syrup can be substituted for a slightly different flavor profile, or use brown sugar if that’s all you have on hand.
Rice Vinegar: Essential for balancing the sweetness in the sauce. Apple cider vinegar works as a substitute, though the flavor will be slightly different.
Sesame Oil: A must for that nutty, aromatic flavor. Toasted sesame oil is ideal, but regular sesame oil works too.
Garlic and Ginger: Fresh garlic and ginger give the sauce depth and brightness. Use powdered versions only if you’re in a pinch.
Sesame Seeds: Toasted sesame seeds bring a little crunch and visual appeal. You can toast them yourself by lightly heating them in a dry pan.

If you struggle to find some of these ingredients, Asian markets or the international aisle at your local grocery store are your best bet. For honey and garlic, I always recommend buying local when you can—freshness makes a difference!

Equipment Needed

You don’t need a ton of fancy equipment for this recipe, but here’s what I recommend:

Large skillet or wok: A heavy-bottomed skillet works well for frying, while a wok is great for tossing the chicken in the sauce.
Tongs: These are super helpful for flipping chicken pieces without splashing hot oil.
Mixing bowls: You’ll need a few for marinating the chicken and mixing the sauce.
Whisk: Perfect for combining the sauce ingredients smoothly.
Wire rack: Placing the fried chicken on a wire rack (instead of paper towels) keeps it crispy.

If you don’t have a wire rack, you can use a plate lined with paper towels, but be aware that the chicken might lose a bit of crispiness from steam buildup.

Preparation Method

Ready to dive in? Here’s how to make Crispy Sesame Chicken step-by-step.

Prepare the chicken: Cut 1 lb (450 g) of boneless, skinless chicken thighs or breasts into bite-sized pieces. In a bowl, whisk 1 egg and mix it with 2 tbsp (16 g) of cornstarch. Toss the chicken pieces in the mixture until evenly coated.
Marinate: In a separate bowl, combine 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sesame oil, and 1 tsp (5 g) grated ginger. Pour the marinade over the chicken and let it sit for 10-15 minutes.
Prepare the sauce: In a small bowl, whisk together 3 tbsp (45 ml) honey, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) rice vinegar, 1 tsp (5 g) minced garlic, and 1 tsp (5 g) grated ginger. Set aside.
Fry the chicken: Heat 1 cup (240 ml) of vegetable oil in a skillet over medium heat. Fry the chicken pieces in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain excess oil.
Toss in the sauce: Pour the sauce into a hot skillet or wok and cook for 1-2 minutes until it thickens slightly. Add the fried chicken and toss until evenly coated.
Garnish and serve: Sprinkle toasted sesame seeds and chopped green onions over the chicken. Serve hot with steamed rice or noodles.

Pro tip: If the sauce is too thick, add a splash of water to loosen it up!

Cooking Tips & Techniques

Let’s talk about getting that perfect crispy sesame chicken—because we’ve all had moments where the coating falls off or the sauce clumps together. Here’s what I’ve learned:

Don’t overcrowd the pan: Fry the chicken in batches to avoid lowering the oil temperature and creating soggy pieces.
Use fresh oil: Reusing old frying oil can affect the flavor and texture.
Get the sauce timing right: Cook the sauce briefly before adding the chicken. Overcooking can make it too thick and sticky.
Keep it crispy: After frying, place the chicken on a wire rack instead of paper towels to maintain its crunch.

And hey, if your first attempt isn’t perfect, don’t sweat it—it’s all part of the learning process!

Variations & Adaptations

Here are some fun ways to make this recipe your own:

Spicy Sesame Chicken: Add 1 tbsp (15 ml) of sriracha or chili paste to the sauce for a fiery kick.
Gluten-Free Variation: Use tamari or coconut aminos instead of soy sauce and swap cornstarch for a gluten-free flour blend.
Vegetarian Option: Replace chicken with crispy tofu or cauliflower florets—both work beautifully!

Personally, I love adding a handful of steamed broccoli or snap peas to the dish for extra veggies and color.

Serving & Storage Suggestions

Here’s how to serve and store your Crispy Sesame Chicken:

Serving: Serve immediately while it’s still hot and crispy. Pair it with steamed jasmine rice or lo mein noodles for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To keep the chicken crispy, reheat it in an oven or air fryer rather than the microwave.

If you refrigerate the dish, the flavors in the sauce will deepen over time—so don’t be surprised if it tastes even better the next day!

Nutritional Information & Benefits

Here’s an approximate breakdown for a single serving of Crispy Sesame Chicken (based on 4 servings):

Calories: 420
Protein: 25g
Carbohydrates: 30g
Fat: 20g

This dish is high in protein thanks to the chicken and contains antioxidants from garlic and ginger. If you’re watching your sugar intake, you can reduce the honey slightly without compromising the flavor too much.

Conclusion

And there you have it—an easy, takeout-style Crispy Sesame Chicken recipe that’s perfect for any occasion! Whether you’re cooking for family, friends, or just yourself, this dish is guaranteed to bring smiles to the table. The crispy chicken, sticky sauce, and nutty sesame seeds are a match made in culinary heaven.

If you try this recipe, let me know how it turned out in the comments below! Feel free to share your own variations or adaptations—I love hearing how others put their personal spin on it. Happy cooking, and enjoy every bite of your homemade sesame chicken!

Until next time, keep those pans sizzling and those taste buds happy!

FAQs About Crispy Sesame Chicken

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, but thighs are juicier and more flavorful.

What’s the best oil for frying?

Vegetable oil or peanut oil are great choices because they have high smoke points.

Can I make this recipe ahead of time?

Yes, you can fry the chicken ahead and toss it in the sauce just before serving.

How can I toast sesame seeds at home?

Simply heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

Is there a way to make this dish healthier?

For a lighter version, skip frying and bake or air-fry the chicken pieces instead.

Crispy Sesame Chicken Recipe Easy Takeout Style at Home