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.
I made this the other night and I was skeptical at first because I tried making a general tsos chicken and it turned out horrible so when I told my family I was trying another dish like that they weren’t happy. so I had a lot on my shoulders for this meal…and oh my it turned out DELICIOUS!!! My family loved it and wished I made more of it!! I doubled the sauce recipe so I was able to pour extra on my rice and chicken!!! I was wondering do you have an orange chicken recipe that I could try? THANKS for sharing your recipe I know my family and I loved it =)
I love hearing that… we adore this recipe! And yes, I do have an orange chicken one (https://lifemadesimplebakes.com/2014/08/better-takeout-orange-chicken/), and it’s just as good if not better! I’m planning on doing a few other recipes this spring and summer, and general tso’s is one of them, so hopefully I’ll nail it on the first try!
Is there a way that I can avoiding the frying all together? My family and I don’t eat fried food at all.
Sure, there are a few options… do you mean that you don’t want to fry it in oil, or want to avoid the breading all together?
I love your recipe, but I try my best to not eat a lot of fried foods. This is the best recipe I have found on Pinterest, so I would really like to try it, so can you tell me another way to cook the chicken without frying?
Thanks so much!
You could definitely skip the breading and just grill the cubed chicken and then bake it according to the directions, it would be a lot healthier that way 🙂 I would suggest baking it though, as it will tenderize the chicken and cook/thicken the sauce. Please let me know how it turns out!
Whoa!!! All I can say is, wow! Made this tonight, and it made a lot I thought when putting it in the oven. Boy, with my two kiddos and hubby we almost licked the pan clean. Can’t wait to try your other Asian dishes, I’m sure they’ll be just as awesome!!
Wow! Thank you so much Karen! I plan on posting a few more over the next few months, so stay tuned 🙂
Mmm this looks so delicious! I’ve never tried homemade sesame chicken, but now I need to! (PS. What widget do you use for your related posts?)
Thanks Aimee! I use Shareaholic 🙂
Natalie, this looks delish! I pinned your orange chicken recipe the other day and have been meaning to try it. Adding this one on the list too!