Homemade Crispy Sesame Chicken
Skip the take-out and make your very own Homemade Crispy Sesame Chicken! It’s easier than you think and you can make it with simple and easy ingredients you already have in your pantry!
Forget about ordering out, you can recreate all of your favorite take-out flavors at home with just a little bit of time and a few simple ingredients. One of our favorites, Homemade Crispy Sesame Chicken! With a two-year-old and a (now) 3-month-old at home, life is crazy which means dinner has to be easy, but also delicious!
You’ll love this take-out fake out because not only will it save you money, but also, if you do any kind of Asian-inspired cooking, I bet you already have all of the ingredients needed!
Ingredients Needed
- Boneless Chicken – Breasts are our favorite for this, you can also make this with boneless chicken thighs, but I prefer it with chicken breasts.
- Flour and cornstarch – To coat the chicken. We use all-purpose but you can also use gluten-free flour. Just keep in mind if you use almond or coconut flour, that will adjust the taste of your chicken. The cornstarch helps add to the crispiness while it’s frying.
- Eggs – To bind the coating.
- The Sauce – Low sodium soy sauce, seasoned rice vinegar, ketchup, honey, garlic, hoisin, and brown sugar.
- Sesame Oil – This adds that sesame flavor, although you could also use another oil, but keep in mind whatever you use will impart flavor, so best to use vegetable oil, unless you want some added peanut flavor, add some peanut oil.
Tip: You can make your own 5 Minute Homemade Ketchup, Hoisin Sauce, and Homemade Brown Sugar!
Step-by-Step Instructions
Step 1: Coat the chicken pieces in eggs, flour, and cornstarch, and then fry. It’s the most time-consuming part of this recipe but 100% worth it.
Step 2: Mix your sauce and then just mix the sauce, add it to a pan, and then toss your deliciously breaded and fried bits of chicken in it.
Step 3: Top with sesame seeds and green onions, serve over rice annnndddd done.
I mean, c’mon. How good does this look? Trust me, it tastes that good, too!
FAQs
Use a mixture of flour and cornstarch to get the best light but crispy results when frying. You could also use all cornstarch, too.
For the best fry without the risk of undercooking and overcooking, is to make sure that your oil is 350 degrees. To do this, we have an instant-read thermometer and we love this one.
No thermometer? No problem. You can do the Wooden Spoon Test: Place the end of a wooden spoon in the oil. If oil bubbles gently around the spoon handle, it is ready. If it bubbles vigorously, then it is too hot and you should let it cool a little before checking the temp again.
Using a low-sodium soy sauce will help keep the saltiness of this dish in check and you can also use tamari. But of course, if you like things salty, can you use a regular soy sauce. You can also add more brown sugar to cut some of the saltiness.
You can make the sauce the day before and store it in the fridge. You can also mix the flour and cornstarch ahead of time and store it in an airtight container before you’re ready to reduce prep time for a faster weeknight dinner.
My husband and my two-year-old could not get enough and have already requested it again! So skip the take-out and make your own Homemade Crispy Sesame Chicken!
Other Favorite Asian-Inspired Recipes
- Kimchi Sloppy Joes
- Sweet and Sesame Ginger Meatballs
- Easy Ground Beef and Broccoli
- 20-Minute Sweet and Spicy Noodles
- Asian Cucumber Salad
- Crock Pot Chicken Pho
- 10 Minute Peanut Noodles
Don’t forget to tell me if you’ve made the recipe on Pinterest, Facebook, Instagram, or Twitter! Or leave a comment below – I love hearing from you!
Homemade Crispy Sesame Chicken
Equipment
- instant read thermometer optional
Ingredients
For the chicken
- 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
- 2 eggs
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- oil for frying vegetable
For the sauce
- 2 tablespoons sesame oil, divided into 1 tablespoon and another 3 teaspoons or vegetable oil
- 2-3 gloves garlic, minced or 2 teaspoons garlic powder
- 1/4 cup honey
- 1/2 cup Low sodium soy sauce
- 1 teaspoon hoisin
- 1/3 cup ketchup
- 1 tablespoons brown sugar
- 1/4 cup rice vinegar
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
Instructions
- In a medium to large sized shallow bowl, combine flour and cornstarch.
- In another bowl, whisk eggs and add salt and pepper and mix well.
- Coat the chicken by dipping each piece of chicken into the egg mixture with tongs and then into the flour. Add to a large plate. Repeat with all of the chicken.
- In a deep pot (one that will be good for frying), add about 3- 3 1/2 inches of oil and heat on medium until oil is 350 degrees. It's best to use a thermometer for this, but you can also do the wooden spoon test.*
- Once oil is to temp, add chicken to oil (only about 8 pieces of chicken at a time as to not crowd the pot) and cook for 5 minutes or until crispy and golden brown. Remove from oil and add to a paper towel lined plate. Repeat with all of the chicken.
- Let chicken drain on a paper towel lined plate.
- Meanwhile, combine the honey, hoisin, soy sauce, ketchup, brown sugar, rice vinegar, 1 tablespoon of sesame oil and 2 teaspoons of cornstarch in a bowl. You can also prepare this sauce a day in advance.
- Heat 1 teaspoon of sesame oil in a large pan over medium heat. Add garlic and sauté for about 30 seconds just enough for it to become fragrant, but be sure to not burn it. Then add the sauce, bring it to a simmer, and then let it all cook together for about 3 minutes.
- Once sauce has thickened, add the crispy chicken to the pan and coat all the pieces fully with the sauce. Once well coated, drizzle remaining 2 teaspoons of sesame oil over the top.
- Add sesame seeds and green onions to the top of the chicken and then serve!
Hi I’ve just came across this you
Might think this is crazy but I’m going to see if I can yes this as a Christmas ham glaze 🧐. I have been glazing my hand for past 7 yrs and wanted a different one
Like the KFC type like your one U think it will be ok.
Hi Clark, interesting idea! But I think it’ll be way too salty for the ham. This sauce is pretty salty and that on top of ham which is also salty, might be too much.
Super crispy chicken. Sauce was salty. I used coconut aminos instead of soy sauce which I thought would make it less salty.
What’s the hoisin for? It’s in the ingredients list but not in the prep list
Oh thank you, Sean! Updated! It’s a part of the sauce. 🙂
This just went from an obscure maybe to one of my top 5 favs!
I added 2tsp of ginger and a sliced jalapeno for heat but WOW! Thanks Tracy! You rock!
(How do I add a picture!?)
That’s so great – and the additions sound delicious! You can add a picture to this Pinterest Pin! https://www.pinterest.ch/pin/523965737903819931/ Or if you have Instagram, post it and tag me! 😀
The sauce was too dark. My family couldn’t eat it. We rinsed the sauce off the chicken to salvage it and ate it with a different homemade sauce. You could taste the ketchup and vinegar. Too much soy sauce too.
I do not recommend.
Sorry to say, this was terrible. I agree with the other reviews about testing the ketchup. The vinegar taste was overwhelming! Tried to fix it but threw it out.
Hi!
I’ve made this recipe several times and I’m making it again tonight for dinner. I added more brown sugar because we like it on the sweeter side. I just wanted to say thank you for this recipe it’s so yummy and easy to make so thank you! Thank you! Thank! Definitely a keeper!
The sauce was a little sweet. The recipe calls for 1 tablespoon of sesame oil in the sauce I’m not sure if that was a mistake because it also says 1 tablespoon to sauté the garlic. I probably will not make this again because of the sweetness.
I’ve made this a handful of times using the exact recipe and it’s fantastic! This last time (today) I used the recipe but cooked in the air fryer since I just bought one on 400* for 10 minutes, flipped the pieces and cooked an additional 7 minutes. It was phenomenal!!! My 5 year old couldn’t get enough and this is my husband’s favorite dinner now too.
Amanda! That’s WONDERFUL to hear! Great to know about the air fryer, I don’t have one (yet) but now I know. Thanks so much for sharing and letting me know!
Oooh was just wondering about air frying it! My oven has an airfry option. I’m gonna try it. Thank you,Amanda
Hi Tracy,
I’ve just tried this recipe and it’s amazing. May I just ask what soy sauce you used – dark or light? My dish turned out quite dark in colour. Thanks
Hi Jen! We use Kikkoman all purpose soy sauce for this recipe.
This was an AMAZING recipe. My family and I loved it so much. A few things I changed however to make it a bit healthier/add flavors I love: avocado oil for frying the chicken, peanut oil instead of sesame oil, cane sugar instead of brown sugar. Loved it with these flavors and tasted lighter than if getting it from Chinese takeout!
Yay Leah!! GREAT subs – SO glad you enjoyed it and thank you so much for letting me know!