The Ultimate Guide to Sesame Chicken: A Sweet, Savory Classic
Sesame chicken is one of those Chinese-American dishes that’s earned cult status across homes and takeout menus. With its crispy fried chicken, rich sticky sauce, and aromatic sesame oil finish, this dish delivers the perfect balance of sweet, salty, and umami flavors.
Whether you’re a home cook looking to recreate your favorite takeout meal or just curious about the history behind this iconic recipe, this guide will walk you through everything you need to know about sesame chicken—from origins and ingredients to cooking tips and nutritional breakdown.
Table of Contents
What Is Sesame Chicken?
Sesame chicken is a dish featuring crispy pieces of battered and fried chicken, tossed in a glossy, sweet-savory sauce and finished with a sprinkle of toasted sesame seeds. It’s commonly found in Chinese-American cuisine and has become a staple on takeout menus for good reason—it’s flavorful, filling, and downright addictive.
The sauce is where the magic happens. It’s usually made with ingredients like soy sauce, rice vinegar, honey, garlic, and ginger, thickened into that signature sticky glaze we all crave.

A Brief History of Sesame Chicken
While it may look like a traditional Chinese dish, sesame chicken was actually born in the U.S. as part of the evolution of Chinese-American cuisine. Like General Tso’s Chicken, it was created to appeal to Western palates—think sweeter sauce, crispier chicken, and milder spice.
Unlike authentic Chinese dishes that focus on balance and freshness, sesame chicken embraces indulgence. It’s the product of culinary adaptation, combining familiar ingredients in a way that bridges cultures and tastes.
The sauce’s star ingredient, sesame oil, not only enhances the flavor but also adds health benefits. According to WebMD, sesame oil is rich in antioxidants and anti-inflammatory properties, making it more than just a flavorful addition.
What Makes Sesame Chicken So Irresistible?
- Crispy chicken pieces coated in cornstarch for extra crunch
- A rich, sweet-savory sauce that clings to every bite
- The nutty aroma and texture of toasted sesame seeds
- Easy pairing with rice, noodles, or veggies
It’s comfort food with a punch of flavor.
Key Ingredients You’ll Need
Here’s what you need to recreate restaurant-quality sesame chicken at home:
Chicken:
- Boneless, skinless chicken thighs (more flavor) or breasts (leaner)
- Cornstarch or flour for the crispy coating
- Egg and seasoning for dredging
Sauce:
- Soy sauce
- Rice vinegar
- Honey or brown sugar
- Garlic and ginger (fresh is best)
- Sesame oil
- Optional: chili garlic sauce for a spicy kick
Garnishes:
- Toasted sesame seeds
- Chopped green onions
Equipment Checklist
- Large skillet or wok
- Mixing bowls
- Tongs or chopsticks
- Thermometer (for frying safety)
- Whisk for the sauce
How to Make Sesame Chicken: Step-by-Step
- Prep the chicken
- Cut into bite-sized pieces
- Coat with egg, then dredge in cornstarch and seasoning
- Fry the chicken
- Heat oil to 350°F
- Fry in batches for 5–6 minutes or until golden and cooked through
- Drain on paper towels
- Make the sauce
- In a bowl, whisk soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil
- Optional: Add chili garlic sauce for heat
- Toss and finish
- Pour sauce over fried chicken in a hot skillet
- Toss to coat and simmer until thickened
- Sprinkle with sesame seeds and green onions
Delicious Variations to Try
- Spicy Sesame Chicken – Add more chili garlic sauce or red pepper flakes
- Baked Sesame Chicken – Skip frying and bake coated chicken at 425°F until crisp
- Air Fryer Version – Use minimal oil for a lighter twist
- Tofu Sesame “Chicken” – Make it vegetarian with crispy tofu cubes
- Gluten-Free Option – Use tamari instead of soy sauce and cornstarch only
Avoid These Common Mistakes
- Don’t overcrowd the pan when frying—this drops the oil temperature
- Avoid undercooked sauce—let it reduce to a thick glaze
- Don’t use wet chicken—pat it dry before coating
- Keep the oil hot enough—use a thermometer for accuracy
What to Serve with Sesame Chicken
- Steamed jasmine or basmati rice
- Stir-fried broccoli, snap peas, or bok choy
- Garlic noodles or plain lo mein
- A cold cucumber salad for contrast
Nutritional Info (Per Serving Estimate)
- Calories: ~480
- Protein: 32g
- Fat: 18g
- Carbs: 45g
- Sugar: 14g
- Sodium: ~780mg
Looking to make it healthier? Try:
- Baking instead of frying
- Using low-sodium soy sauce
- Reducing sugar by half
- Adding vegetables to bulk up nutrients
How to Store and Reheat
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat in a skillet or air fryer for best texture
- Avoid microwaving if you want to keep that crispy coating
Frequently Asked Questions
What is sesame chicken sauce made of?
The sauce typically includes soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. It’s sweet, savory, and thick enough to coat the chicken beautifully.
Is sesame chicken the same as General Tso’s Chicken?
Not exactly. While both are fried chicken dishes in sweet-savory sauces, General Tso’s is spicier and often includes broccoli. Sesame chicken is milder and topped with sesame seeds.
Can you make sesame chicken without frying?
Yes! You can bake or air-fry the chicken for a lighter version. The sauce remains the same and still tastes amazing.
How long does sesame chicken last in the fridge?
About 3–4 days. Be sure to store it in an airtight container and reheat it thoroughly.
Is sesame chicken healthy?
It’s not the lightest dish due to frying and sugar in the sauce, but with a few tweaks (like baking and less sugar), it can be made healthier without sacrificing taste.
The Ultimate Guide to Sesame Chicken: A Sweet, Savory Classic
- Total Time: 45 minutes
- Yield: 4 portions
Description
Un délicieux poulet croustillant enrobé d’une sauce sucrée-salée au miel, soja et sésame. Facile à préparer à la maison, il se marie parfaitement avec du riz ou des nouilles.
Ingredients
- 680 g de poulet (cuisses ou poitrines, sans peau ni os, coupés en morceaux)
- 2 œufs battus
- 1 tasse de fécule de maïs (ou farine)
- Sel et poivre
- Huile neutre pour friture
- Sauce : ¼ tasse de sauce soja, 2 c. à soupe de vinaigre de riz, 3 c. à soupe de miel (ou sucre brun), 1 c. à soupe d’ail haché, 1 c. à soupe de gingembre râpé, 1 c. à soupe d’huile de sésame, 1–2 c. à café de sauce chili à l’ail (facultatif)
- Garniture : 2 c. à soupe de graines de sésame grillées, 2 oignons verts ciselés
Instructions
- Assaisonner le poulet avec sel et poivre. Tremper dans l’œuf battu puis enrober de fécule de maïs.
- Chauffer l’huile à 175°C (350°F). Faire frire le poulet en plusieurs fois 5–6 minutes jusqu’à doré et croustillant. Égoutter sur papier absorbant.
- Préparer la sauce : mélanger la sauce soja, le miel, le vinaigre de riz, l’ail, le gingembre, l’huile de sésame et la sauce chili si utilisée.
- Dans un wok propre, remettre le poulet frit puis verser la sauce. Mélanger et laisser épaissir 2–3 minutes jusqu’à ce qu’elle nappe bien le poulet.
- Saupoudrer de graines de sésame et d’oignons verts. Servir chaud avec du riz ou des nouilles.
Notes
Pour une version plus croustillante, doublez la friture (refaire frire rapidement le poulet une 2ᵉ fois). Vous pouvez aussi remplacer le miel par du sirop d’érable pour une note différente.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Plat principal
- Method: Friture + Wok
- Cuisine: Asiatique