The short answer: this sesame chicken recipe pan-fries bite-size chicken, then coats it in a sticky soy-honey-sesame glaze in about 30 minutes, cooked to 165°F.
- Key numbers: 1½ pounds chicken · ¼ cup soy sauce · 3 tablespoons honey · 2 tablespoons sesame seeds · 165°F · feeds 4
- Top moves: dry the chicken, light cornstarch coat, simmer sauce glossy, finish with seeds
- Free and paid next step: get the free recipe book starter pages (we email it to you), or save your final version in the Family Recipe Binder ($6.99).
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Meal Planner & Grocery List
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Amounts and methods for this sesame chicken recipe were checked November 6, 2026. The sections below cover ingredients, skillet method, sauce tips, sides, storage and planning.
Sesame chicken ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken thighs or breasts | About 1½ pounds | Cut into 1-inch pieces |
| Salt and black pepper | To taste | Season before coating |
| Cornstarch | ⅓ cup | Light crisp coat |
| Neutral oil | 3-4 tablespoons | For pan-frying |
| Low-sodium soy sauce | ¼ cup | Sauce base |
| Honey | 3 tablespoons | Or 2 tbsp honey + 1 tbsp brown sugar |
| Rice vinegar or apple cider vinegar | 1 tablespoon | Balances sweetness |
| Garlic | 3 cloves, minced | |
| Fresh ginger | 1 teaspoon, grated | Optional |
| Sesame oil | 1 teaspoon | Finish |
| Cornstarch | 1 teaspoon | Slurry thickener |
| Cold water | 1 tablespoon | For slurry |
| Sesame seeds | 2 tablespoons | Toast if you like |
| Green onions | 2, sliced | Optional garnish |
| Red pepper flakes | Pinch | Optional heat |
Serves 4.
How to make sesame chicken
- Prep the chicken. Pat pieces very dry. Season with salt and pepper. Toss in cornstarch until lightly coated; shake off excess.
- Mix the sauce. Whisk soy sauce, honey, vinegar, garlic, ginger and sesame oil in a measuring cup. Stir the 1 teaspoon cornstarch into 1 tablespoon cold water in a separate cup for the slurry.
- Pan-fry. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in batches 3 to 4 minutes per side until golden. Add oil between batches as needed. Transfer to a plate.
- Simmer the sauce. Lower heat to medium. Pour the soy-honey mixture into the skillet and bring to a gentle bubble. Stir in the slurry 30 to 60 seconds until glossy.
- Coat and finish. Return chicken to the pan and toss until every piece is coated and the thickest pieces reach 165°F, the safe minimum for poultry. Sprinkle sesame seeds and green onions.
Wash hands, boards and tools that touched raw chicken in hot, soapy water before you plate rice.
Money-saving tip: thighs often cost less per pound than breasts and stay juicier under a hot glaze; a bottle of soy sauce and honey covers many sticky dinners.
Sauce tips that keep sesame chicken sticky, not scorched
| Problem | Likely cause | Fix |
|---|---|---|
| Sauce scorched | Heat too high with honey | Medium heat; add splash of water |
| Sauce too thin | No slurry / short simmer | Use slurry; simmer 30-60 seconds |
| Sauce too salty | Full-sodium soy, reduced hard | Low-sodium soy; add honey or water |
| Coating soggy | Crowded pan or wet chicken | Pat dry; fry in batches |
| Chicken dry | Breasts past 165°F | Even pieces; thermometer check |
If your household likes sticky takeout glazes, rotate with orange chicken, honey garlic chicken or kung pao chicken. For nights you do order out, the healthiest fast food orders show which meals keep calories and sodium lower.
What to serve
For a citrus skillet instead of a sticky glaze, try lemon chicken. with sesame chicken
- Cooked rice or fried rice
- Steamed broccoli or garlic green beans
- Cucumber salad for a cool contrast
- Extra sesame seeds and chili crisp at the table
For more weeknight poultry ideas, browse chicken dinner ideas and chicken thigh recipes.
Storing, reheating and freezing
Refrigerate leftovers within 2 hours. USDA guidance says cooked leftovers keep 3 to 4 days in the refrigerator and should be reheated to 165°F. Reheat in a covered skillet with a splash of water so the glaze loosens.
For freezing, FoodSafety.gov's cold food storage charts list cooked poultry at about 2 to 3 months for best quality. Freeze chicken with sauce, thaw in the refrigerator and reheat to 165°F. It sits comfortably beside other freezer meals if you double the batch.
Plan the shopping and save the recipe
Sesame chicken uses pantry sauces once soy, honey and sesame oil are on hand. Put it on the plan so you are not deciding takeout at 5 p.m. For a creamy spiced bowl instead of a sticky glaze, make chicken curry.
- Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory so chicken and sauce ingredients are already home.
- Family Recipe Binder, $6.99. Keep your preferred sweetness and heat level with your other family dinners.
Browse more kitchen printables in the printables shop. Pair a sticky-chicken night with meal planning on a budget or cheap meal ideas.
Want free starter pages before you buy a binder? Get the free recipe book pages (we email it to you).
Frequently asked questions
What is sesame chicken? Sesame chicken is bite-size chicken coated in a sticky sweet-savory sauce and finished with sesame seeds. It is a takeout-style favorite you can pan-fry or lightly crisp at home in about 30 minutes.
How do you make sesame chicken? Cut chicken into bite-size pieces, toss in a light cornstarch coating, pan-fry until golden, then simmer a sauce of soy, honey or sugar, vinegar, garlic and sesame oil. Toss the chicken in the sauce and sprinkle with sesame seeds. Cook chicken to 165°F.
What temperature should sesame chicken reach? Cook to 165°F in the thickest piece, the safe minimum internal temperature for poultry on FoodSafety.gov. Use an instant-read thermometer on a few pieces from the pan.
Is sesame chicken spicy? Classic sesame chicken is sweet and savory, not hot. Add red pepper flakes or a spoon of chili sauce if you want heat. Keep the base sauce mild for kids, then spice bowls separately.
Can I bake or air-fry the chicken instead of pan-frying? Yes, you can bake or air-fry the chicken for sesame chicken instead of pan-frying it. Toss coated chicken with a little oil and bake at 425°F or air-fry until browned and 165°F inside, then toss in the stovetop sauce. Pan-frying gives the most even browning in a skillet.
What is the difference between sesame chicken and General Tso's? Sesame chicken is usually sweeter and finished with sesame seeds. General Tso's is typically spicier and often includes dried chilies. Orange chicken leans citrus; sesame leans nutty and sticky.
Can I use chicken thighs? Yes, you can use chicken thighs for sesame chicken. Boneless thighs stay juicy and handle a hot glaze well. Breasts work if you cut even pieces and pull them at 165°F so they do not dry out.
What do you serve with sesame chicken? Steamed cooked rice, fried rice, broccoli or simple stir-fried vegetables. The sticky sauce wants a starch to catch the glaze.
How long do leftovers last? USDA guidance says cooked leftovers keep about 3 to 4 days in the refrigerator. Reheat to 165°F until steaming hot. Store chicken and extra sauce together.
Can you freeze sesame chicken? Yes, you can freeze sesame chicken. Cool quickly, freeze in sauce for best quality within about 2 to 3 months per FoodSafety.gov cold storage charts, thaw in the refrigerator and reheat to 165°F.
How do I plan sesame chicken into a week of dinners? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and an aisle-sorted shopping list, so chicken, soy sauce, honey and sesame seeds land on one trip. Pencil it on a busy night because the skillet path finishes in about 30 minutes.
Where can I save my family's sesame chicken recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages and dividers, so your sweetness level and thigh-or-breast notes stay with your other weeknight dinners. It prints at home on US Letter paper.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov