Sticky Sesame Chicken – Fast, Crispy, and Better Than Takeout!
If you love the crispy, saucy sesame chicken from your favorite takeout spot, wait until you try this homemade version. Golden, crunchy chicken is tossed in a sticky, garlicky sesame glaze that’s sweet, savory, and totally irresistible.
It comes together in about 30 minutes with pantry staples, and you don’t need a deep fryer.
Serve it over rice with a little broccoli on the side. One bite and you’ll see why it’s better than takeout!
Why You’ll Love This Recipe
There’s so much to love about this sesame chicken, but that sticky, garlicky sesame glaze might be my favorite part. Honey, ketchup, soy sauce, and toasted sesame oil make it sweet, savory, and irresistible.
It’s also crispy without deep frying. A quick egg, flour, and cornstarch coating gets golden in a skillet.
And it’s ready in about 30 minutes with pantry staples.
Let’s cook!
Ingredients You’ll Need
This sticky sesame chicken uses simple pantry ingredients.
- Chicken Breasts – cut into bite-sized pieces.
- Eggs, Flour, and Cornstarch – a three-step coating for extra crispiness.
- Vegetable Oil – for pan-frying.
- Honey, Sugar, and Brown Sugar – make the glaze sweet and sticky.
- Ketchup and White Vinegar – add tang.
- Soy Sauce and Toasted Sesame Oil – savory, nutty flavor.
- Garlic Powder and Salt – season the sauce.
- Cornstarch Slurry – thickens the glaze.
- Rice, Sesame Seeds, and Green Onions – for serving.
Step-by-Step Instructions
First, make the sauce. Whisk together the honey, ketchup, sugar, brown sugar, vinegar, soy sauce, sesame oil, salt, and garlic powder. Set aside.
Next, coat the chicken. Dip each piece in the egg, then the flour, then the cornstarch.
Now cook it. Heat the oil in a large skillet over medium heat. Cook the chicken, stirring occasionally, until golden and cooked through, about 5-10 minutes. Transfer to a paper towel-lined plate.
Then make it saucy. Wipe out the excess oil, pour in the sauce, and bring to a gentle boil. Stir in the cornstarch slurry to thicken.
Toss it together. Reduce the heat, return the chicken, and toss until glossy and coated.
Finally, serve. Serve over rice with sesame seeds and green onions.
That’s it! Better than takeout.
Expert Tips
Don’t crowd the pan. Cook in batches so the coating stays crispy.
Toss right before serving. It keeps the chicken crunchy under the glaze.
Double the sauce. For extra drippy, saucy chicken, double the sauce ingredients.
Whisk the slurry well. It thickens the sauce smoothly without lumps.
Recipe Variations
I love this recipe as it is, but it’s easy to change up.
Use chicken thighs for extra-juicy bites.
Add a pinch of red pepper flakes or sriracha for heat.
Toss in steamed broccoli for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat in a skillet or air fryer to help bring back some crispiness.
Serving Suggestions
Serve over fluffy white rice, fried rice, or noodles.
Steamed broccoli or a crunchy Asian-style slaw are great on the side.
Recipe FAQs
1. Do I need to deep fry?
No! Pan-frying in a little oil gets it golden and crispy.
2. Can I bake it?
Yes. Bake the coated chicken at 425°F until crispy, then toss with the sauce.
3. Can I make it gluten-free?
Use gluten-free flour and tamari instead of soy sauce.
4. Can I use chicken thighs?
Yes. Boneless thighs work great.
5. How do I keep it crispy?
Toss with the sauce right before serving.
You May Also Love
If this sticky sesame chicken has you craving more takeout-style dinners, here are a few more favorites I think you’ll enjoy. They’re all quick and full of flavor.
- Quick Sesame Chicken – sticky sesame chicken in no time.
- Better-Than-Takeout Chicken Fried Rice – the perfect partner for sesame chicken.
- Easy Bourbon Chicken – sweet, savory, and better than the food court.
- Crispy Coconut Chicken – golden, crunchy, and lightly sweet.
- Honey Garlic Chicken Bites – sticky, sweet, and ready in one skillet.
Save a few of these for later, and you’ll always have something delicious to make!
Sticky Sesame Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, cut into 1 ½-inch pieces
- 2 eggs, whisked
- 6 tbsp flour
- 3 tbsp corn starch
- 4 tbsp tablespoons vegetable oil
- 3-4 cups cooked white rice (for serving)
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
For the Sauce
- 6 tbsp honey
- 4 tbsp ketchup
- 3 tbsp sugar
- 1 tbsp brown sugar
- 2 tbsp white vinegar
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- ½ tsp salt
- 1 tbsp garlic powder
- 1 tbsp cold water
- 2 tbsp corn starch
Instructions
Make the Sauce
- In a bowl, whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, salt, and garlic powder until smooth. Set aside.
Crisp Up the Chicken
- Get three separate bowls: one for the whisked eggs, one for flour, and one for corn starch.
- Dip each piece of chicken into the egg, then into the flour (coat it well!), and finally into the corn starch (for extra crispiness).
- Heat the oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until golden brown and fully cooked (about 5-10 minutes).
- Remove the chicken with a slotted spoon and transfer it to a plate lined with paper towels.
Make It Saucy
- Wipe out excess oil from the pan using a folded paper towel.
- Pour in the prepared sauce and bring it to a gentle boil over medium heat.
- In a small bowl, whisk together corn starch and water until dissolved, then stir it into the bubbling sauce to thicken it up.
- Reduce heat to medium-low, return the crispy chicken to the pan, and toss until every piece is glossy, sticky, and fully coated in that delicious sauce.
Time to Eat!
- Serve over fluffy white rice, sprinkle with sesame seeds and green onions, and dig in.
