Sesame Chicken: 25-Minute Crispy, Crunchy & Restaurant-Quality Asian

Sesame chicken is the crispy, crunchy Asian favorite that rivals expensive takeout all cooked at home in just 25 minutes. Golden exterior, tender interior, and a sweet-savory sauce that coats every bite. Whether you’re craving authenticity or impressive entertaining, sesame chicken delivers restaurant-quality results with minimal effort.

I’m Matt, a home cook and dad of two, and I’ve perfected the art of cooking this Asian classic. The secret? Proper batter technique, strategic frying or baking, and one critical sauce balance that creates takeout authenticity at home. Let me show you how to cook golden, crunchy poultry that tastes better than restaurant versions and costs a fraction of delivery prices.

Sesame Chicken Recipe: Crispy & Delicious

Master sesame chicken with this foolproof recipe. Just batter, cook, and coat with sauce you’ll have crispy, golden perfection in 25 minutes.

Ingredients (Serves 4)

Step-by-Step Instructions

Step 1: Prep the Batter (5 minutes)
In a bowl, combine cornstarch, flour, and beaten egg. Mix until smooth and slightly thick. This coating creates the signature crispy exterior on sesame chicken.

Step 2: Coat the Chicken (3 minutes)
Toss chicken cubes in batter until completely coated. Work in batches to avoid clumping. Properly coated chicken ensures even cooking and maximum crispiness.

Step 3: Cook the Chicken (8–10 minutes)
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry chicken until golden brown on all sides (3–5 minutes per batch). Internal temperature must reach 165°F (74°C).

Step 4: Make the Sauce (2 minutes)
In a small bowl, whisk soy sauce, sesame oil, rice vinegar, honey, and minced garlic. This balanced sauce is what makes sesame chicken so addictive.

Step 5: Coat & Garnish (2 minutes)
Toss cooked chicken in sauce. Sprinkle with toasted sesame seeds and green onions. Serve immediately over rice for perfect restaurant authenticity.

Why Sesame Chicken Is the Ultimate Takeout Alternative

Sesame chicken offers 3 major advantages over ordering takeout. First, homemade costs a fraction of restaurant prices. Second, you control ingredient quality and freshness. Third, the flavor is superior because you make it fresh, not reheated.

Crispy Coating Perfection

The cornstarch-based batter creates an incredibly crispy exterior that stays crunchy even when coated in sauce. This texture contrast crispy outside, tender inside is what makes this dish so addictive and restaurant-worthy.

Balanced Sweet & Savory Sauce

The sauce combines soy sauce’s saltiness, sesame oil’s nuttiness, and honey’s sweetness. This balance creates complexity that simple recipes can’t achieve. For Asian alternatives, check our Garlic Ginger Chicken guide.

Restaurant Quality at Home

Homemade sesame chicken tastes better than takeout and costs less. Impress family and guests with restaurant authenticity. Explore our complete Easy Chicken Recipes guide for 30+ Asian-inspired dinner ideas.

Sesame Chicken: Temperature & Timing Guide

Getting perfect results depends on oil temperature and cooking method. Proper heat creates the signature crispy coating without burning.

Temperature & Time Chart

Pro Tip: Oil temperature is critical for sesame chicken. Too cool and coating absorbs oil, becoming greasy. Too hot and exterior burns before interior cooks. Use a thermometer to verify temperature before cooking begins.

The Pro Secrets for Perfect Sesame Chicken

I’ve cooked hundreds of batches. Here are the game-changing techniques that guarantee crispy coating and perfect texture every single time:

Secret #1 – Double Coating for Extra Crispiness

Coat chicken in batter, let it sit 1 minute, then dip again before cooking. This double coating creates extra-thick, super-crispy exterior that stays crunchy even when sauced. This technique separates restaurant quality from home cooking.

Secret #2 – Oil Temperature Is Everything

Use a thermometer to verify oil reaches 350°F (175°C) before cooking. Too cool creates greasy, soggy results. Too hot burns the exterior before interior cooks. Proper temperature makes or breaks sesame chicken.

Secret #3 – Don’t Overcrowd the Pan

Cook chicken in batches with space between pieces. Crowding drops oil temperature and creates steaming instead of frying. Patience and batching create superior crispiness.

Secret #4 – Coat at the Last Moment

Prepare sauce just before serving. Add sesame chicken to sauce and toss quickly. Letting coated chicken sit in sauce softens the crispy coating. Serve immediately for maximum crunch.

Secret #5 – Toast Sesame Seeds

Toasted sesame seeds add nutty depth and superior flavor. Toast in a dry skillet for 2 minutes before garnishing. This final touch elevates the dish to restaurant authenticity.

FAQs About Sesame Chicken

Here are the most common questions about making sesame chicken plus answers to save you time in the kitchen:

The Bottom Line

Sesame chicken is the crispy, crunchy takeout alternative that tastes better and costs less than restaurants. In just 25 minutes, you get golden exterior, tender interior, and addictive sweet-savory sauce all in your own kitchen.

Master this recipe and you’ll cook Asian takeout at home weekly. It’s foolproof, impressive, and versatile. Serve over rice, noodles, or as an appetizer.

Ready to explore more chicken recipes? Check our complete Easy Chicken Recipes Guide for 30+ dinner ideas. Or try our Garlic Ginger Chicken for another bold Asian flavor variation.

Sesame Chicken (25 Minutes) – Ultimate Crispy & Delicious

Author	Matt – My Dinner Ideas
Servings	4 servings
Prep Time	8 minutes
Cook Time	17 minutes
Cuisine	Asian-inspired
Course	Main Dish
Difficulty	Easy

🖨️ Print Recipe

Equipment

• 🥣Mixing bowls
• 🔪Cutting board and chef’s knife
• 🥄Whisk or fork (for batter and sauce)
• 🍳Large skillet or sauté pan
• 🍴Tongs or spatula (for turning chicken)
• 📏Measuring cups and spoons
• 🌡️Instant-read thermometer (recommended)

Ingredients

• 🍗1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 🌽1/2 cup cornstarch
• 🌾1/4 cup all-purpose flour
• 🥚1 egg, beaten
• 🥢3 tbsp soy sauce
• 🌰2 tbsp sesame oil
• 🍚2 tbsp rice vinegar
• 🍯2 tbsp honey
• 🧄3 garlic cloves, minced
• 🛢️3 tbsp vegetable oil (plus more as needed for batches)
• ⚪3 tbsp sesame seeds (toasted)
• 🧅2 green onions, chopped

Instructions

1. Prep the batter (5 minutes): In a bowl, combine the cornstarch, flour, and beaten egg. Mix until smooth and slightly thick. If the batter feels too thick, add 1–2 tbsp water to loosen it.
2. Coat the chicken (3 minutes): Add the chicken cubes and toss until fully coated. Work in batches to avoid clumping.
3. Cook the chicken (8–10 minutes): Heat vegetable oil in a large skillet over medium-high heat (aim for 350–375°F / 175–190°C). Fry chicken in batches until golden brown on all sides, about 3–5 minutes per batch. Chicken is done at 165°F (74°C) internal temperature.
4. Make the sauce (2 minutes): In a small bowl, whisk soy sauce, sesame oil, rice vinegar, honey, and minced garlic until combined.
5. Coat & garnish (2 minutes): Toss cooked chicken with the sauce, then sprinkle with toasted sesame seeds and green onions. Serve immediately (great over rice).

Notes

• For extra crunch, try a quick double-coat: dip once, rest 1 minute, then dip again before cooking.
• Don’t overcrowd the pan—crowding drops the oil temp and makes the coating less crispy.
• To toast sesame seeds, heat a dry skillet over medium heat for about 2 minutes, stirring often.
• Best texture is right after saucing—toss and serve immediately for maximum crunch.
• Optional: add a pinch of chili flakes for gentle heat.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	≈ 520 kcal
Protein	≈ 45 g
Carbohydrates	≈ 28 g
Total Fat	≈ 24 g
Saturated Fat	≈ 4 g
Cholesterol	≈ 155 mg
Sodium	≈ 820 mg
Fiber	≈ 1 g
Sugars	≈ 10 g

*Nutrition values are approximate and will vary based on the specific ingredients used.