If you’ve ever found yourself craving that perfect balance of crispy chicken and glossy, sticky sauce — the kind you’d order from your favorite takeout spot — this Crispy Sesame Chicken with Sweet & Sticky Sauce is your new go-to.
We’re talking about bite-sized pieces of chicken, golden and crunchy on the outside, tender on the inside, tossed in a sauce that’s just sweet enough to cling beautifully without being heavy. It’s the kind of meal that feels like a treat but still happens in about 30 minutes — no deep fryer required.
This dish was born on one of those long evenings when I wanted something comforting but fast. I had a pack of chicken breasts in the fridge, honey in the pantry, and sesame seeds in the back of the cupboard (a little dusty, I’ll admit). Fifteen minutes later, the smell of garlic and soy filled my kitchen — and when that glossy sauce hit the crispy chicken, it was game over.
This recipe has since become a weeknight favorite in my house. It’s as fun to make as it is to eat — that kind of magical, messy, delicious chaos that makes home cooking worth it.
Table of Contents
Why You’ll Love Crispy Sesame Chicken
- Crispy without deep frying: A light cornstarch coating gives that signature crunch.
- Sweet and sticky perfection: Balanced honey-soy glaze that clings to every bite.
- Faster than takeout: Ready in under 30 minutes.
- Simple ingredients: Everything you need is probably already in your pantry.
- Family favorite: Kids love the sweet glaze, adults love the flavor.
- Versatile: Serve it with rice, noodles, or vegetables — it plays well with anything.
If you love meals that deliver maximum payoff for minimal effort, this one’s for you.
Ingredients
For the Chicken
- 1½ lb boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
- ½ cup cornstarch
- 3 tbsp all-purpose flour
- 2 large eggs, lightly beaten
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup vegetable oil (for shallow frying)
For the Sauce
- ¼ cup low-sodium soy sauce
- ⅓ cup honey
- 3 tbsp brown sugar
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp ketchup
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (slurry)
For Garnish
- 2 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
Step-by-Step Instructions
1. Prep the chicken
Pat the chicken pieces dry with paper towels — this step helps the coating stick.
2. Mix the coating
In a large bowl, whisk together cornstarch, flour, garlic powder, salt, and pepper.
3. Dredge and dip
Toss the chicken in the dry mix, then dip into beaten eggs. For an extra-crispy texture, return each piece to the cornstarch mixture for a second light coating.
4. Pan-fry the chicken
Heat oil in a large skillet over medium-high heat. Fry the chicken in batches (don’t crowd the pan!) for about 3–4 minutes per side, or until golden brown and cooked through.
Transfer cooked pieces to a paper towel–lined plate to drain any extra oil.
5. Make the sauce
In a medium saucepan, combine soy sauce, honey, brown sugar, vinegar, ketchup, sesame oil, and minced garlic. Stir over medium heat until it begins to bubble.
6. Thicken the glaze
Mix cornstarch with water in a small bowl to make a slurry. Slowly whisk it into the bubbling sauce. Cook another minute or two until the sauce turns glossy and coats the back of a spoon.
7. Combine
Add the crispy chicken to the pan and toss gently until every piece is coated in that gorgeous, sticky sauce.
8. Garnish and serve
Sprinkle with sesame seeds and green onions. Serve immediately for peak crispness.
How to Serve Crispy Sesame Chicken
There’s nothing like that moment you toss the crispy chicken in the sauce — the way it shines, the way it clings to every edge, the smell of soy and honey hitting the air. I usually serve this on a bed of steamed jasmine rice, but brown rice, noodles, or even quinoa work just as well.
If you want to keep dinner light and balanced, try adding:
- Steamed broccoli or snap peas
- Roasted carrots for a sweet side
- Cucumber salad with sesame dressing for crunch and freshness
For a cozy takeout-style spread, I like to pair it with another saucy favorite —
Discover great ideas like Skillet Cranberry Orange Chicken for another glossy, flavor-packed dish.
How to Store Crispy Sesame Chicken
If you have leftovers (and that’s a big if), they’ll keep well for up to 3 days.
Here’s how to store it:
- Let the chicken cool completely before sealing in an airtight container.
- Store the sauce separately if possible — this keeps the chicken crispy.
- Refrigerate for up to 3 days, or freeze for up to 2 months.
To reheat:
- Reheat the chicken in a 350°F oven for 10–12 minutes to bring back the crunch.
- Reheat the sauce gently in a saucepan or microwave, then toss together just before serving.
If you love simple dinners that taste fresh again the next day,
Looking for easy reheating dinners? Try Air Fryer Chicken Bites and Broccoli — it’s another quick and crispy meal that makes leftovers exciting.
Tips to Make Crispy Sesame Chicken
- Double coating = extra crunch.
Dredge twice — it really makes a difference. - Don’t overcrowd the pan.
Cook in batches so each piece stays golden and crisp. - Toss in sauce right before serving.
This keeps the coating from getting soggy. - Adjust sweetness.
Prefer less sweet? Reduce honey by one tablespoon. - Add heat.
Stir in a teaspoon of chili paste or sriracha if you like it spicy. - Keep it gluten-free.
Swap soy sauce for tamari and flour for extra cornstarch. - Use chicken thighs.
They stay juicy and tender, even after frying. - Reheat like a pro.
Skip the microwave — the oven brings back that crispy magic.
Variations of Crispy Sesame Chicken
- Spicy Sesame Chicken: Add 2 tsp chili paste or red pepper flakes to the sauce.
- Orange Sesame Chicken: Stir in ¼ cup orange juice and a bit of zest for brightness.
- Ginger Garlic Chicken: Add 2 tsp fresh grated ginger to the sauce.
- Vegetarian Twist: Replace chicken with crispy cauliflower florets or tofu cubes.
- Honey-Garlic Sesame Chicken: Add an extra tablespoon of honey and a splash of lemon juice for balance.
- Sesame Teriyaki Chicken: Add 1 tbsp teriyaki sauce for deeper sweetness.
For more sweet-savory inspiration,
Check out Dump and Go Crockpot Teriyaki Chicken — another easy comfort dinner with that glossy, irresistible glaze.
FAQs
Q1: Can I bake the chicken instead of frying it?
Yes! Bake coated chicken on a parchment-lined baking sheet at 400°F for about 20 minutes, flipping halfway. Broil for 1–2 minutes to crisp it up before tossing with sauce.
Q2: Can I make this ahead?
You can cook the chicken ahead and store it. Reheat in the oven, make the sauce fresh, then toss right before serving.
Q3: How do I keep the chicken crispy with sauce on it?
Serve immediately after tossing and avoid covering with a lid, which traps steam.
Q4: Can I use air fryer for this?
Yes! Spray coated chicken lightly with oil and cook at 380°F for 12–14 minutes, shaking halfway. It comes out perfectly crisp.
Q5: Is this similar to General Tso’s or Honey Sesame Chicken?
It’s in the same family — sweet, sticky, and savory — but lighter, with a nutty sesame twist and no deep frying.
Final Thoughts
This Crispy Sesame Chicken is everything I love about comfort food — the perfect blend of crunchy, sticky, and sweet. It’s takeout flavor with homemade warmth, the kind of meal that makes you sneak a piece from the pan before it ever hits the plate.
What I love most is how approachable it is. You don’t need fancy tools or hard-to-find ingredients. Just a skillet, a few staples, and a little time. The sauce comes together in minutes and transforms those crispy bites into something unforgettable.
So tonight, skip takeout and make this instead. You’ll find yourself spooning extra sauce over the rice, licking it off your fingers, and wondering why you ever ordered it out in the first place.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Crispy Sesame Chicken with Sweet & Sticky Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Crispy sesame chicken tossed in a glossy sweet & sticky sauce. Bite-sized pieces are pan-fried (no deep fryer) and coated in a honey–soy glaze with garlic and toasted sesame. Better than takeout and ready in about 30 minutes.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
- 1/2 cup cornstarch
- 3 tbsp all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil (for shallow frying)
SAUCE
- 1/4 cup low-sodium soy sauce
- 1/3 cup honey
- 3 tbsp brown sugar (light or dark)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp ketchup
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (slurry)
FOR SERVING
- 2 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
- Steamed rice or noodles (optional)
Instructions
1. Pat chicken dry. In a large bowl, whisk cornstarch, flour, garlic powder, salt, and pepper. Toss chicken to coat evenly.
2. Dip coated chicken into beaten eggs, then return to the dry mix for a light second coat (extra crisp).
3. Heat vegetable oil in a large skillet over medium-high. Fry chicken in batches 3–4 minutes per side until golden and cooked through (165°F). Transfer to a paper towel–lined plate.
4. In a saucepan, whisk soy sauce, honey, brown sugar, vinegar, ketchup, sesame oil, and garlic. Bring to a gentle simmer over medium heat, 2–3 minutes.
5. Stir in the cornstarch slurry. Cook 60–90 seconds, whisking, until the sauce turns glossy and thick enough to coat a spoon.
6. Add crispy chicken to the pan and toss until evenly coated.
7. Sprinkle with toasted sesame seeds and green onions. Serve immediately over rice or noodles.
Notes
Air fryer option: Lightly oil coated chicken and cook at 380°F (193°C) for 12–14 minutes, shaking halfway.
Baked option: Arrange on a parchment-lined sheet, spray lightly with oil, and bake at 400°F (205°C) for 18–20 minutes, flipping once; broil 1–2 minutes to finish.
Adjust sweetness by reducing honey to 1/4 cup. For heat, add 1–2 tsp sriracha or red pepper flakes to the sauce.
For best crunch, toss chicken with sauce right before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: ~1/4 of recipe
- Calories: 540
- Sugar: 27g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 165mg