Dive into this Better Than Takeout Sesame Chicken recipe. Bite sized chicken tossed in a sticky sweet and savory sauce that everyone will enjoy!
This Better Than Takeout Sesame Chicken is a crave-worthy homemade version of the classic favorite, featuring crispy, golden chicken coated in a glossy, sweet-savory sesame sauce. Each bite delivers the perfect balance of sticky, garlicky richness with a hint of tang and a nutty finish from sesame seeds. Unlike takeout, this version lets you control the ingredients, so it’s fresher, less greasy, and packed with bold flavor.
For more classic takeout recipes you can make at home you have to check out my Better Than Takeout Chow Mein, Better Than Takeout Orange Chicken, and Better Than Takeout Fried Rice.
Table of Contents
Why I Love Sesame Chicken
- You can make delicious sesame chicken right in your kitchen!
- You can tweak this recipe however you like—make it sweeter, spicier, whatever your preference is.
- The perfect combo! The chicken stays nice and crispy, even after tossing it in the sweet and savory sauce.
Recipe Ingredients
Honey – This gives the sauce a perfect touch of sweetness while also helping to create that sticky, glossy coating on the chicken.
Red Chili Paste – It adds the right amount of heat, giving the dish a subtle but flavorful kick.
Sesame Oil – Sesame oil brings a nutty, toasty aroma that really makes the dish stand out and adds depth to the flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Soy Sauce Alternative – You can substitute coconut aminos for a lower-sodium, gluten-free option. If you prefer a slightly different taste, tamari is another great gluten-free alternative.
Spices – For extra heat, swap out red chili paste with Sriracha, Sambal Oelek, or even gochujang (Korean chili paste) for a spicier, deeper flavor. If you’re after a milder option, consider using a dash of crushed red pepper flakes or cayenne pepper.
How to Make Sesame Chicken
Step 1: Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius), lightly spray a 9×13-inch glass pan, and set aside.
Step 2: In a medium-sized mixing bowl (or a 2-cup measuring cup), whisk together the chicken broth, honey, brown sugar, rice wine vinegar, soy sauce, sesame oil, chili paste, garlic powder, and ground ginger. Set aside.
Step 3: Place the cubes of chicken into a bowl with the whisked eggs. Toss the chicken (taking care to let the egg drip off) into a large Ziploc bag filled with cornstarch. Zip and shake until evenly coated.
Step 4: Heat vegetable oil in a large saucepan or Dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate.
Step 5: Add the fried chicken to the prepared 9×13-inch pan. Whisk together a slurry of 1 tablespoon cornstarch and 1 tablespoon water, add to the sauce, and pour over the chicken. Place in the oven and bake uncovered for 40-45 minutes, stirring every 15 minutes. Remove and sprinkle with sesame seeds. Serve immediately. Garnish with green onion slices if desired.
Expert Tip
Evenly-Sized Chicken Pieces – For the best results, make sure to cut the chicken into similar-sized chunks. This helps them cook evenly, so you don’t end up with some pieces overcooked while others are underdone.
FAQs
Pair this dish with fried rice or chow mein for a complete meal. For simpler sides, go with steamed white rice, brown rice, or cauliflower rice. Stir-fried veggies like broccoli or snap peas add a fresh touch, and lettuce wraps or Asian noodles make for a lighter option.
Absolutely! If you fry the chicken until it’s nice and crispy, it’ll stay that way even when you add the sauce. The chicken becomes tender in the oven but still holds onto some of that crispy texture. It’s all about getting that initial fry just right!
Storage Info
This Sesame Chicken is best enjoyed fresh, as the chicken softens the longer it sits in the sauce. For storage, STORE any leftovers in an airtight container in the refrigerator for 3-4 days. While freezing isn’t ideal, you can freeze raw chicken cubes with the sauce in a Ziploc bag for up to 6 months and thaw before baking.
To REHEAT, use the oven at 325°F (163°C) for 10-12 minutes, covered with foil, removing the foil for the last 4 minutes to help crisp the chicken. You can also use the microwave, but the chicken won’t stay as crispy.
More Delicious Recipes to Try
Better Than Takeout Sesame Chicken Recipe
Ingredients
- 1 1/4 cup low-sodium chicken broth
- 3 tbsp honey
- 3 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1/4 cup low-sodium soy sauce
- 1 tbsp sesame oil
- 1/2 tsp red chili paste
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 1 tbsp cornstarch + 1 tbsp water - or tapioca flour
For the Chicken
- 1 1/2 lbs boneless, skinless chicken breasts - cut into 1" chunks
- 1 cup cornstarch - or tapioca flour
- 2 large eggs - lightly beaten
- 2 cup vegetable oil
Garnish
- 1 tbsp raw or toasted sesame seeds
- 1 green onion - thinly sliced (optional)
Instructions
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius), lightly spray a 9×13-inch glass pan, and set aside.
- In a medium-sized mixing bowl (or a 2-cup measuring cup), whisk together the chicken broth, honey, brown sugar, rice wine vinegar, soy sauce, sesame oil, chili paste, garlic powder, and ground ginger. Set aside.
- Place the cubes of chicken into a bowl with the whisked eggs. Toss the chicken (taking care to let the egg drip off) into a large Ziploc bag filled with cornstarch. Zip and shake until evenly coated.
- Heat vegetable oil in a large saucepan or Dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate.
- Add the fried chicken to the prepared 9×13-inch pan. Whisk together a slurry of 1 tablespoon cornstarch and 1 tablespoon water, add to the sauce, and pour over the chicken. Place in the oven and bake uncovered for 40-45 minutes, stirring every 15 minutes. Remove and sprinkle with sesame seeds. Serve immediately. Garnish with green onion slices if desired.
This sesame chicken really does taste better than takeout and was easy to make at home.
not sesame chicken.. good foodut not sesame chicken
Wahhhh haaahaaa! Sad face! This was crazy… 1/4 C of ginger?? Thought it was a typo/errór!! I didn’t put in the oven. I made my sauce in a saucepan, and let it simmer a while. I gotta say.. This does NOT TASTE LIKE SESAME CHICKEN!!! #1). My sauce simmered just as long, but, I think the ginger made it chalky-like. Not tasting like chalk but like the powdery feeling.. with the rice and breaded chicken, it’s too many textures. I think my ginger may be getting old.. but, I think 1/4C. Is WAY TOO MUCH of ANY spice. Thank you, for posting this. However, Ive never lived anywhere that sesame chicken tasted like this. It’s always been sweet, with a hint of heat in the background. I like more heat so i add jalapenos. Where do you live, that it tastes like this? Just curious
Oh My Gosh Michelle! We are so sorry about this typo in the recipe. It has been fixed. It is 1/4 tsp of ginger.
This really is better than takeout!! I absolutely love this recipe! I could eat Chinese food everyday, so this recipe will need a permanent place in my kitchen!
So easy! Tastes just like take out! My kids adore sesame chicken. Thrilled to have this delicious recipe to replicate take out over & over!