Experience a flavor-packed dish featuring crispy chicken thighs coated in a delicate corn starch crust and drenched in a sauce melding honey, soy, and aromatic ginger garlic. This Sesame Chicken Recipe offers a perfect harmony of sweetness and spice ideal for a satisfying meal bursting with character and authentic taste.

Jump to Recipe

I love making this Sticky Sesame Chicken because its not only super quick and easy it tastes just like your favorite takeout. I start off with 1 1/2 lbs of boneless, skinless chicken thighs, cut into bite size pieces and seasoned with salt and pepper.

I then coat the chicken in 1 cup of cornstarch so it gets crispy when fried in about 1 cup vegetable oil. The secret to the flavour is in the sauce, which is a mix of 1/3 cup low sodium soy sauce, 1/3 cup honey, and 1/4 cup rice vinegar.

I add minced garlic and 1 teaspoon grated ginger for that classic aroma, and a pinch (1/2 teaspoon) of red pepper flakes if you like a little heat. Finally, a dash of 2 teaspoons sesame oil, toasted sesame seeds, and sliced green onions make this dish a perfect balance of sweet and savory.

Enjoy your meal!

Why I Like this Recipe

I love this recipe because it’s super easy to whip up when I’m in a rush. I get to fry the chicken and toss it in a sweet and tangy sauce that makes every bite feel special.

It also turns out really crispy thanks to the cornstarch coating which gives the chicken that amazing crunch without overcomplicating the process.

And on top of that, I feel proud that I made a dish that tastes better than takeout while keeping things straightforward and within my budget.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs give rich protein for muscle growth and a savory bite every time.
Soy sauce brings in a deep salty flavor that marinates the meat well.
Honey adds natural sweetness and a sticky texture that makes the sauce really yummy.
Rice vinegar supplies a tangy zing that lightens the overall dish with a sour kick.
Garlic boosts flavor with its strong aroma and a bit of spicy edge.
Ginger provides a fresh spice that nicely balances both sweet and sour notes.
Sesame seeds offer crunch and a nutty taste plus a boost of healthy fats.
Green onions give a fresh, mild bite that lightens the heaviness of the dish.

Ingredient Quantities

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces

Salt and pepper to taste

1 cup cornstarch (for coating the chicken)

About 1 cup vegetable oil for frying

1/3 cup low sodium soy sauce

1/3 cup honey

1/4 cup rice vinegar

2 cloves garlic, minced

1 teaspoon grated ginger

2 teaspoons sesame oil

1/2 cup water

1/2 teaspoon red pepper flakes (if you like a little heat)

2 tablespoons toasted sesame seeds

2 green onions, sliced thin

How to Make this

Print Recipe (No Advertisments)

1. First, season your chicken pieces with salt and pepper, then toss them in the cornstarch until they’re fully coated.

2. Heat about 1 cup of vegetable oil in a deep frying pan over medium high heat until it’s hot enough for frying.

3. Fry the chicken in batches so they cook evenly, and fry until they’re golden and crispy, about 4 to 5 minutes per batch. Remove them onto paper towels to drain the extra oil.

4. While the chicken is frying, mix together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, water, and red pepper flakes in a small bowl.

5. Pour the sauce mixture into a clean pan and let it simmer over medium heat for about 3 to 4 minutes until it thickens slightly.

6. Turn off the heat once the sauce has thickened a bit, then quickly add the fried chicken pieces to the pan.

7. Toss the chicken well in the sauce so all the pieces get a good coating.

8. Let the chicken sit in the sauce for a minute so they really soak up that sticky, yummy flavor.

9. Transfer the glazed chicken onto a serving dish.

10. Sprinkle toasted sesame seeds and sliced green onions on top before serving. Enjoy your sticky sesame chicken while its still hot!

Equipment Needed

1. Cutting board and sharp knife (for cutting chicken and mincing garlic/ginger)
2. Large mixing bowl (to toss the chicken in cornstarch)
3. Measuring cups and spoons (for accurately adding ingredients)
4. Deep frying pan (for frying the chicken)
5. Tongs or spatula (to turn and remove the chicken from the oil)
6. Paper towels and a plate (to drain the excess oil)
7. Small saucepan (to simmer the sauce)
8. Serving dish (to plate and serve the finished chicken)

FAQ

Q: How do I prep the chicken for the best crispy texture?

A: First, cut the boneless, skinless chicken thighs into bite-size pieces, season them with salt and pepper, and then coat them thoroughly with cornstarch. This helps give the chicken a real crunchy outside when you fry ‘em.

Q: What type of oil do I need for frying, and how much should I use?

A: You wanna use vegetable oil because it can handle the heat for frying. About 1 cup is good, but make sure it’s enough to cover the pieces properly.

Q: Is there any neat trick to getting the sauce just right?

A: Yup, mix your soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, water, and red pepper flakes together in a bowl before cooking. Let that blend sit for a bit. It makes it easier for the flavors to mix and thicken as you toss the chicken in it.

Q: How can I tell when the chicken is cooked perfectly?

A: The chicken should be golden brown and crispy on the outside. If you’re not sure, cut one piece to check that its inside is white and fully cooked. Don’t over fry or it might turn too dry.

Q: Can I adjust the heat level of the dish?

A: Sure thing! If you're not a fan of too much spice, you can reduce the red pepper flakes or skip them entirely. On the flip side, if you like a little kick, feel free to add a bit more!

Sticky Sesame Chicken Recipe Substitutions and Variations

If you cant find chicken thighs, try using boneless chicken breasts instead. They might be a bit leaner but still work in the recipe.
If you dont have cornstarch, all purpose flour or even potato starch can work as a coating. They may not get as crisp but they do the trick.
If low sodium soy sauce is unavailable, tamari or coconut aminos are good substitutes for that salty kick.
For the honey, you can swap in maple syrup. Keep in mind that it gives a slightly different flavor, but its still tasty.
If youre out of vegetable oil, canola or peanut oil will work just as well for frying.

Pro Tips

1. Make sure your oil is really hot before frying cuz if it’s not hot enough, your chicken can turn out greasy instead of getting that perfect crispy crunch.
2. Don’t overcrowd the pan when frying the chicken; frying too many at once drops the temperature and makes them soggy rather than evenly cooked.
3. When you coat the chicken in cornstarch, shake off the extra powder so you get a light, crisp coating without any clumps.
4. Once your sauce thickens, toss in the chicken quickly and let it sit for a minute or two so it soaks up the flavors well, but dont leave it too long or it might lose its crunch.

Sticky Sesame Chicken Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Cutting board and sharp knife (for cutting chicken and mincing garlic/ginger)
2. Large mixing bowl (to toss the chicken in cornstarch)
3. Measuring cups and spoons (for accurately adding ingredients)
4. Deep frying pan (for frying the chicken)
5. Tongs or spatula (to turn and remove the chicken from the oil)
6. Paper towels and a plate (to drain the excess oil)
7. Small saucepan (to simmer the sauce)
8. Serving dish (to plate and serve the finished chicken)

Ingredients

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
Salt and pepper to taste
1 cup cornstarch (for coating the chicken)
About 1 cup vegetable oil for frying
1/3 cup low sodium soy sauce
1/3 cup honey
1/4 cup rice vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
2 teaspoons sesame oil
1/2 cup water
1/2 teaspoon red pepper flakes (if you like a little heat)
2 tablespoons toasted sesame seeds
2 green onions, sliced thin

Directions

First, season your chicken pieces with salt and pepper, then toss them in the cornstarch until they're fully coated.
Heat about 1 cup of vegetable oil in a deep frying pan over medium high heat until it's hot enough for frying.
Fry the chicken in batches so they cook evenly, and fry until they're golden and crispy, about 4 to 5 minutes per batch. Remove them onto paper towels to drain the extra oil.
While the chicken is frying, mix together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, water, and red pepper flakes in a small bowl.
Pour the sauce mixture into a clean pan and let it simmer over medium heat for about 3 to 4 minutes until it thickens slightly.
Turn off the heat once the sauce has thickened a bit, then quickly add the fried chicken pieces to the pan.
Toss the chicken well in the sauce so all the pieces get a good coating.
Let the chicken sit in the sauce for a minute so they really soak up that sticky, yummy flavor.
Transfer the glazed chicken onto a serving dish.
Sprinkle toasted sesame seeds and sliced green onions on top before serving. Enjoy your sticky sesame chicken while its still hot!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 250g
Total number of serves: 6
Calories: 450kcal
Fat: 20g
Saturated Fat: 3g
Trans Fat: 0g
Polyunsaturated: 5g
Monounsaturated: 10g
Cholesterol: 80mg
Sodium: 600mg
Potassium: 350mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 20g
Protein: 30g
Vitamin A: 200IU
Vitamin C: 2mg
Calcium: 30mg
Iron: 1mg

Sticky Sesame Chicken Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Sticky Sesame Chicken Recipe Substitutions and Variations

Pro Tips