Sticky Sesame Chicken – Fast, Crispy, and Better Than Takeout!
If you love that crispy, saucy sesame chicken from your favorite takeout spot, wait until you try this 30-minute homemade version! Golden, crunchy chicken gets coated in a sticky, garlicky sesame glaze that’s sweet, savory, and totally irresistible. The best part? It’s super easy and made with pantry staples—no deep frying needed!
One bite, and you’ll see why this better-than-takeout sesame chicken is a dinnertime game-changer. Let’s get cooking!
Sticky Sesame Chicken
Crispy, saucy, and totally better than takeout!This 30-minute sesame chicken is crispy, sweet, and sticky in all the right ways. It’s so ridiculously easy to make that after one bite, you’ll ditch the takeout menu for good!
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Servings: 4
Calories: 717kcal
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.
Notes
Pro Tip: Love extra sauce? Double the sauce ingredients for an extra drippy, finger-licking experience.
Nutrition
Calories: 717kcal | Carbohydrates: 96g | Protein: 32g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1350mg | Potassium: 608mg | Fiber: 1g | Sugar: 42g | Calcium: 44mg | Iron: 3mg
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