If you’re anything like me, you know the sudden craving for crispy, sweet, and just slightly sticky chicken that hits somewhere between 5 p.m. and total dinner panic. This Crispy Sesame Chicken? It hits that craving spot on the nose. We’re not doing any high-flying chef stuff here—just good old pantry magic and a hot skillet. And no, you don’t need a deep fryer. Or a wok. Or a culinary degree. What you *do* need is a bowl, a bit of cornstarch, and the willingness to get your hands (and maybe your stove) a little messy. You’ll walk away with golden bites of juicy chicken coated in a homemade sesame glaze that’s somewhere between a hug and a punch of flavor. It’s fast, it’s easy, and I promise it’s better than takeout. Whether it’s a weeknight dinner, an air fryer experiment gone deliciously right, or something to impress your partner after you burned the last frozen pizza—this recipe’s a keeper. Ready to cook? Let’s go.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crispy Sesame Chicken Recipe
- 3) Ingredients for Crispy Sesame Chicken
- 4) How to Make Crispy Sesame Chicken
- 5) Tips for Making Crispy Sesame Chicken
- 6) Making Crispy Sesame Chicken Ahead of Time
- 7) Storing Leftover Crispy Sesame Chicken
- 8) Try these Chicken recipes next!
- 9) Crispy Sesame Chicken
- 10) Nutrition
1) Key Takeaways
- What gives sesame chicken its crispy coating?
- Can you make sesame chicken ahead of time?
- Is this sesame chicken better than takeout?
- What’s the secret to that sweet, sticky sauce?
2) Easy Crispy Sesame Chicken Recipe
This crispy sesame chicken hits all the right notes—fast, sweet, and perfectly sticky. I call this my “quick and easy recipes” dinner hack because it saves me from reaching for the takeout menu.
The outside? Crunchy and golden. The inside? Juicy and tender. It’s coated in a glossy sauce that’s sweet with a tiny kick, thanks to garlic and ginger. I swear it tastes like something that took hours to master, but nope—we’re talking under 40 minutes start to finish.
If you’ve ever stood in front of the fridge wondering what to do with that lonely pack of chicken thighs, this is it. Add a handful of pantry staples, a splash of soy sauce, and you’ve got a winner. It’s one of those air fryer easy recipes that works great on the stovetop too. I make it when I’m short on time and big on hunger.
3) Ingredients for Crispy Sesame Chicken
Boneless Chicken Thighs: These stay juicy even after frying. You can swap for breasts if that’s what you have, but I love thighs for their rich flavor.
Cornstarch: This is the magic that makes the coating light and crispy. Don’t skip it—it’s what sets this apart from soggy chicken sadness.
Flour: Just a little mixed with the cornstarch for added texture. The flour helps the coating cling to every bite.
Kosher Salt and Black Pepper: Basic seasoning, but don’t underestimate what a pinch of salt and a shake of pepper can do.
Eggs: Beaten eggs help the coating stick to the chicken. Think of them like the glue in your crispy puzzle.
Vegetable Oil: For frying. I use enough to shallow-fry the chicken without drowning it. You’re cooking, not deep-sea diving.
Sesame Oil: A little goes a long way. It adds that unmistakable sesame flavor to the sauce.
Garlic and Ginger: Minced fresh. They give the sauce punch and warmth. Don’t use powder here—fresh is the flavor hero.
Low Sodium Soy Sauce: Salty and umami-rich, soy sauce makes up the base of our glaze. Low sodium keeps things from going overboard.
Sugar: This balances the salty and tangy elements. Brown sugar works, but white sugar melts cleanly into the sauce.
Rice Vinegar: It cuts through the richness. That little tang is what keeps your fork going back for more.
Cornstarch Slurry: One part cornstarch, one part water. Thickens the sauce into that glossy finish we love.
Sesame Seeds: Toasted or plain, they give the final dish a bit of crunch and visual flair.
Green Onions: Fresh and chopped on top. Adds a little bite and makes your dish pop visually.
4) How to Make Crispy Sesame Chicken
Step 1: Mix your chicken pieces in a bowl with salt, pepper, flour, and cornstarch. Coat them well like you mean it.
Step 2: Dip those coated chunks into the beaten eggs. Yes, it gets messy, but it’s worth it.
Step 3: Heat up some vegetable oil in a large skillet. Work in batches and fry the chicken until each piece is golden brown and crisp. Set it aside on a plate. Resist the urge to snack.
Step 4: In the same skillet, drop in the sesame oil, garlic, and ginger. Let them sizzle for 30 seconds. This is the good-smelling part.
Step 5: Add soy sauce, sugar, and rice vinegar. Stir until the sugar dissolves and the mix starts to bubble.
Step 6: Whisk in the cornstarch slurry. Watch the sauce turn thick and glossy in under a minute.
Step 7: Toss the chicken back into the pan. Coat it with the sauce until it looks like a food commercial.
Step 8: Sprinkle sesame seeds and green onions on top. Serve hot. Maybe with rice. Maybe just with a fork and no shame.
5) Tips for Making Crispy Sesame Chicken
Work in batches when frying so the oil temperature stays steady. If you overcrowd the skillet, the chicken steams instead of crisps. Nobody wants steamed nuggets.
Use a paper towel-lined plate to drain your cooked chicken. It keeps things crunchy, not greasy. The crispy texture is the whole point, after all.
Wanna go the air fryer route? I’ve tested it. Toss the coated chicken with a little oil spray and cook at 400 degrees for about 15 minutes, flipping halfway. It works. It’s not deep-fried crispy, but it’s weekday-dinner crispy—and that counts.
6) Making Crispy Sesame Chicken Ahead of Time
This dish holds up better than you’d think. If I know I’ve got a chaotic evening coming, I’ll fry the chicken earlier in the day. Let it cool completely, then stash it in the fridge.
Keep the sauce separate until you’re ready to serve. Reheat the chicken in the oven at 375 until it’s crisp again, about 10 minutes.
Warm the sauce gently on the stove, then toss with the chicken just before eating. That’s the trick to keeping it from turning soggy. Your future self will thank you.
7) Storing Leftover Crispy Sesame Chicken
Leftovers? Lucky you. Store them in an airtight container in the fridge. Try to eat them within 2 to 3 days.
To reheat, use an oven or air fryer. Microwaving will work, but don’t expect the same crispy magic. Add a splash of water to the sauce if it thickens up too much.
Great in wraps or even over a salad the next day. I once tossed the leftovers into a rice bowl with steamed broccoli and called it a balanced meal. It totally worked.
8) Try these Chicken recipes next!
9) Crispy Sesame Chicken
Crispy Sesame Chicken – Quick and Easy Recipes You’ll Crave Again
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/4 cup low sodium soy sauce
- 1/4 cup sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 tablespoon sesame seeds
- Sliced green onions for garnish
Instructions
- Toss chicken pieces with salt, pepper, flour, and cornstarch until coated.
- Dip the coated chicken into the beaten eggs.
- Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in batches until golden and crispy. Set aside.
- In the same pan, add sesame oil, garlic, and ginger. Stir for 30 seconds until fragrant.
- Add soy sauce, sugar, and rice vinegar. Bring to a simmer.
- Whisk in the cornstarch slurry and stir until the sauce thickens.
- Return the crispy chicken to the pan and coat with the sauce.
- Top with sesame seeds and green onions before serving.
10) Nutrition
Serving Size: 1/4 | Calories: 485 | Sugar: 14 g | Sodium: 890 mg | Fat: 26 g | Saturated Fat: 4 g | Carbohydrates: 28 g | Fiber: 1 g | Protein: 30 g | Cholesterol: 145 mg
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