Discover the irresistible allure of homemade Sticky Sesame Chicken, a takeout favorite that’s surprisingly simple to make in your own kitchen.

This 30-minute dinner combines tender chicken pieces with a glossy, sweet-savory sauce that will have your family requesting it again and again.

Why You’ll Love This Sticky Sesame Chicken

Ingredients You’ll Need for the Sticky Sesame Chicken

The beauty of this recipe lies in its simple ingredients, most of which are pantry staples. The key is using high-quality soy sauce and toasted sesame oil for authentic flavor.

How to Make Sticky Sesame Chicken

Creating restaurant-quality Sticky Sesame Chicken at home is easier than you might think. Follow these simple steps for perfectly crispy chicken coated in a glossy, flavorful sauce.

Another favorite of ours is the Sticky Teriyaki Chicken Thighs Sesame.

Step 1: Prepare the Chicken

Cut chicken into uniform 1-inch pieces and coat with seasoned cornstarch mixture.

Step 2: Create the Coating

Dip chicken in beaten egg, then coat with seasoned flour mixture for extra crispiness.

Step 3: Fry the Chicken

Cook chicken pieces in batches until golden brown and cooked through.

Looking for more? Try this delicious Orange Chicken Stir Fry Better Than Takeout next.

Step 4: Make the Sauce

Combine sauce ingredients in a pan and simmer until thickened and glossy.

Step 5: Combine and Garnish

Toss chicken in the sauce, sprinkle with sesame seeds and green onions.

Recommended Tools & Equipment for Sticky Sesame Chicken

Having the right tools makes this recipe even easier to prepare. While you don’t need anything fancy, these kitchen essentials will help ensure perfect results every time.

See also: americastestkitchen.

• Large, heavy-bottomed skillet or wok
• Sharp knife and cutting board
• Medium mixing bowls
• Measuring cups and spoons
• Spider strainer or slotted spoon

Pro Tips for Sticky Sesame Chicken

Variations & Serving Ideas

This versatile dish can be customized to suit your taste preferences and dietary needs. Here are some creative ways to serve and modify your Sticky Sesame Chicken.

• Serve over cauliflower rice for a low-carb option
• Add steamed broccoli or snap peas for extra nutrition
• Make it spicy with a dash of sriracha or chili flakes
• Use honey instead of brown sugar for a different sweetness

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or microwave in 30-second intervals. Add a splash of water if the sauce needs thinning. For best results, store sauce separately from chicken if possible.

Final Thoughts

Making Sticky Sesame Chicken at home is a delicious way to bring restaurant flavors to your dinner table. Whether it’s for a family meal or meal prep, this recipe is sure to become a regular in your cooking rotation.

For more details on Sticky Sesame Chicken, check out minimalistbaker.

FAQs About Sticky Sesame Chicken

Can I make this gluten-free?

Yes! Simply substitute regular soy sauce with tamari and use gluten-free flour for coating.

Can I use chicken thighs instead of breast meat?

Absolutely! Thighs will be even more tender and flavorful.

How can I make this dish less sweet?

Reduce the amount of honey or brown sugar in the sauce to suit your taste.

Sticky Sesame Chicken

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• Author: Donna
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This irresistible Sticky Sesame Chicken features crispy chicken pieces tossed in a sweet and savory sauce, topped with sesame seeds. A takeout favorite made easy at home!

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Ingredients

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• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 3 tablespoons vegetable oil
• For the sauce:
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/4 cup brown sugar
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds
• 2 green onions, sliced (for garnish)

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Instructions

1. In a large bowl, coat chicken pieces with cornstarch.
2. Dip each coated piece in beaten eggs.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Cook chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Set aside.
5. In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
6. Bring to a simmer over medium heat, stirring occasionally.
7. Add cornstarch slurry and cook until sauce thickens, about 2-3 minutes.
8. Return chicken to the pan and toss to coat with sauce.
9. Sprinkle with sesame seeds and green onions before serving.

Notes

• For extra crispiness, double-coat the chicken pieces in cornstarch then egg.
• Serve over steamed rice or noodles.
• Store leftovers in an airtight container for up to 3 days.
• The sauce can be made ahead and stored separately.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 24g
• Sodium: 1200mg
• Fat: 26g
• Saturated Fat: 5g
• Carbohydrates: 42g
• Protein: 35g
• Cholesterol: 185mg