Crispy Sweet Sesame Chicken

This hearty sesame chicken recipe transforms a popular takeout dish into a healthier homemade version without sacrificing any flavor. The crispy chicken coated in tangy-sweet sesame sauce delivers restaurant-quality taste while keeping ingredients simple and clean.

I created this recipe when trying to satisfy my family's Chinese takeout cravings while avoiding the heavy feeling afterward. Now it's requested at least twice a month in our home, and the kids actually cheer when they see it on the menu plan.

Ingredients

• Boneless chicken breast or thighs provides the protein foundation works equally well with either cut depending on your preference
• Cornstarch or arrowroot creates that signature crispy exterior without deep frying
• Gluten-free tamari offers all the umami flavor without gluten choose low-sodium versions if watching salt intake
• Pure maple syrup adds natural sweetness without refined sugar
• Rice vinegar brings the perfect tangy balance to cut through the sweetness
• Toasted sesame oil delivers that distinctive nutty flavor that makes this dish authentic just a little goes a long way
• Fresh garlic and ginger form the aromatic base that makes this sauce irresistible
• Sesame seeds add texture and visual appeal while reinforcing the sesame flavor

Step-by-Step Instructions

Coat The Chicken

Combine diced chicken with cornstarch and tamari in a medium bowl, tossing thoroughly with a fork until every piece is evenly coated. This creates the foundation for crispy chicken without deep frying. Make sure chicken pieces are uniformly sized at about 1 inch for even cooking.

Cook The Chicken

Heat avocado oil in a large skillet over medium-high heat until shimmering but not smoking. Work in batches adding chicken pieces with space between them to prevent steaming. Allow them to develop a golden crust for 3-4 minutes before flipping and cooking another 1-3 minutes until completely opaque with no pink remaining. Transfer to a clean plate between batches.

Prepare The Sauce

While chicken cooks, combine water, tamari, maple syrup or honey, rice vinegar, sesame oil, minced garlic, ginger, and optional red pepper flakes in a bowl or measuring cup. Whisk until completely incorporated, allowing the flavors to start melding together.

Make The Slurry

Create a cornstarch slurry by whisking 1 tablespoon cornstarch with 1 tablespoon water in a small bowl until completely smooth with no lumps. This will thicken your sauce to that perfect glossy consistency that clings to the chicken.

Cook The Sauce

Reduce heat to medium-low and add the cornstarch slurry to your sauce mixture, whisking to combine. Pour this into your warm pan and whisk continuously for 3-5 minutes as it bubbles and thickens. The sauce will transform from cloudy to more translucent as it cooks, and you should be able to see the trail of your whisk in the thickened sauce.

Heat Through

Return all cooked chicken to the pan, gently folding to coat each piece in the glossy sauce. Let everything heat through for about a minute, then sprinkle with sesame seeds before serving. This final heating melds the flavors together and allows the chicken to absorb some of the delicious sauce.

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My favorite part of this recipe is the toasted sesame oil. I remember the first time I added it to the sauce the entire kitchen filled with this incredible nutty aroma that transported me straight to my favorite Chinese restaurant. My husband actually came running from the other room asking what smelled so amazing.

Perfect Pairings

This sesame chicken pairs beautifully with simple steamed rice and vegetables for a complete meal. I particularly love it with broccoli, which catches all the delicious sauce in its florets. For a lower-carb option, serve it over cauliflower rice or with extra stir-fried vegetables like bell peppers, snow peas, and carrots.

Storage And Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken and gel when cold this is completely normal. When reheating, add a small splash of water and stir gently to thin the sauce back to its original consistency. Microwave in 30-second intervals until hot, or gently reheat on the stovetop over medium-low heat. The chicken may lose some crispness when stored, but the flavor remains delicious.

Easy Substitutions

The beauty of this recipe is its flexibility. Swap chicken for diced firm tofu or tempeh for a vegetarian version. If you prefer a richer sauce, use all honey instead of maple syrup. Coconut aminos make a perfect substitution for tamari if you need a soy-free version, though the flavor profile will be slightly sweeter. For heat lovers, increase the red pepper flakes or add a drizzle of chili oil at the end.

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Pro Tips

Always cook chicken in batches to ensure proper browning rather than steaming

Add vegetables like broccoli or bell peppers to the sauce for the last few minutes of cooking for a complete one-pan meal

Double the sauce recipe if you love extra sauce for your rice

Common Recipe Questions

→ How do I make this dish paleo-friendly?

To make this dish paleo-friendly, use arrowroot powder instead of cornstarch and coconut aminos instead of tamari or soy sauce. The rest of the ingredients like avocado oil, maple syrup or honey, and sesame oil are already paleo-compliant.

→ Can I make this dish less salty?

Yes! Use low-sodium tamari or soy sauce to moderate the salt content. If using coconut aminos, it's naturally less salty than tamari or soy sauce. If you find the finished dish still too salty, you can thin the sauce with additional water to dilute the saltiness.

→ What if my sauce becomes too thick?

If your sauce thickens too much, simply add a splash of water and whisk it in until you reach your desired consistency. The sauce will also naturally thicken and gel when refrigerated, so leftovers may need a little water when reheating.

→ How long do leftovers keep?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Note that the sauce will gel and thicken when chilled. When reheating, you may need to add a small amount of water to thin the sauce back to its original consistency.

→ What can I serve with this sesame chicken?

This sesame chicken pairs perfectly with steamed rice, cauliflower rice (for paleo option), or quinoa. For a complete meal, add steamed or stir-fried vegetables like broccoli, bell peppers, snap peas, or bok choy. A sprinkle of green onions, additional sesame seeds, or cilantro makes a nice garnish.

→ Can I use chicken thighs instead of breast?

Absolutely! The recipe notes that you can use either boneless, skinless chicken breast or thighs. Chicken thighs will provide a slightly richer flavor and tend to stay more tender and juicy during cooking.