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Crispy Sesame Chicken – Quick and Easy Recipes You’ll Crave Again

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Chicken
Cuisine: Asian-American
Keywords: air fryer easy recipes, chicken stirfry easy recipe, easy recipes for dinner, easy recipes with rotisserie chicken, quick and easy recipes, quick evening snacks easy recipes, sweet easy recipes
Servings: 4 servings
Author: Lila

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

  1. Toss chicken pieces with salt, pepper, flour, and cornstarch until coated.
  2. Dip the coated chicken into the beaten eggs.
  3. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in batches until golden and crispy. Set aside.
  4. In the same pan, add sesame oil, garlic, and ginger. Stir for 30 seconds until fragrant.
  5. Add soy sauce, sugar, and rice vinegar. Bring to a simmer.
  6. Whisk in the cornstarch slurry and stir until the sauce thickens.
  7. Return the crispy chicken to the pan and coat with the sauce.
  8. Top with sesame seeds and green onions before serving.

Notes

For an extra kick, toss in a pinch of red pepper flakes or drizzle with sriracha before serving. Don’t overcrowd the skillet or the chicken won’t crisp up!