Crispy sesame chicken is one of those meals that feels like a Friday night treat, but it’s totally doable on a Tuesday. When I make this, I’m instantly reminded of those takeout nights growing up—minus the wait time and the styrofoam containers. This version is golden, crunchy, and coated in a sauce so good you’ll want to lick the pan. We’re talking about that perfect sweet-and-savory balance, with just enough sticky to make your fingers happy. It’s the kind of dinner that makes everyone wander into the kitchen, asking, ‘What smells so good?’ The secret? A quick fry on the chicken and a simple sauce that punches way above its weight. I like to pair this with fluffy jasmine rice or even some roasted veggies if I’m pretending to be healthy. It also plays nice with noodles, lettuce wraps, or just eaten straight from the skillet. It’s fast, friendly, and a way better use of your leftover chicken than letting it go sad in the back of the fridge.

1) Key Takeaways
2) Easy Crispy Sesame Chicken Recipe
3) Ingredients for Crispy Sesame Chicken
4) How to Make Crispy Sesame Chicken
5) Tips for Making Crispy Sesame Chicken
6) Making Crispy Sesame Chicken Ahead of Time
7) Storing Leftover Crispy Sesame Chicken
8) Try these Chicken recipes next!
9) Crispy Sesame Chicken
10) Nutrition

1) Key Takeaways

Crispy sesame chicken is fast, delicious, and deeply satisfying.
Pairs perfectly with rice, noodles, or even lettuce wraps.
The sauce is a beautiful balance of sweet, salty, and savory.
It’s a perfect way to use leftover chicken or a quick fry-up from scratch.

2) Easy Crispy Sesame Chicken Recipe

Let’s be real. We all have those days when dinner needs to feel a little bit like a reward for surviving the day. That’s where this crispy sesame chicken steps in. It checks all the right boxes—crispy, saucy, slightly sweet, and ridiculously satisfying. It’s the kind of meal that makes the whole house smell like your favorite takeout place but with way less regret after.

When I first whipped this up, I had leftover chicken thighs and a craving that would not quit. So I got to frying. Then came that glossy, garlicky sauce. Before I knew it, I was standing over the stove eating straight from the pan. No shame. We’re all friends here.

What I love most about this dish—besides how fast it comes together—is how customizable it is. Toss in veggies. Swap the protein. Go wild. It’s dinner without the drama, and yes, it uses one of the best easy recipes for dinner with chicken that I’ve found yet.

3) Ingredients for Crispy Sesame Chicken

Boneless Chicken Thighs or Breasts: Cut into bite-sized pieces, this is where all the magic starts. I prefer thighs because they stay juicy, but use what you’ve got.

Eggs: Beaten to help the cornstarch stick to the chicken. Think of them as your crispy glue.

Flour: Just a little, to build a nice base layer of crunch.

Cornstarch: The real MVP of crispiness. When fried, it gives the chicken that golden finish we’re after.

Salt and Pepper: Season your chicken like it deserves to taste good. Because it does.

Oil for Frying: You’ll need enough to coat the bottom of your skillet generously. Don’t skimp here.

Soy Sauce: Brings the salty umami goodness into the sauce. It’s a flavor hug.

Rice Vinegar: Adds just enough tang to balance the sweetness.

Brown Sugar: For a slightly sweet depth that helps the sauce caramelize beautifully.

Ketchup: Adds a mild tomato flavor and bright color to the sauce. Don’t skip it.

Garlic and Ginger: Fresh is best, and they make the sauce sing.

Sesame Oil: This stuff smells amazing and gives that signature nutty finish.

Cornstarch Slurry: A little mix of cornstarch and water thickens the sauce right up.

Sesame Seeds and Green Onions: For that final sprinkle of texture and bite.

4) How to Make Crispy Sesame Chicken

Step 1. Season your chicken with salt and pepper. It seems simple, but it’s the start of everything good.

Step 2. Dip the chicken into flour, then beaten eggs, and then cornstarch. It’s like giving it armor before the fry.

Step 3. Heat the oil in a skillet over medium-high. Fry the chicken in batches so it gets golden and crispy, not soggy.

Step 4. While the chicken is crisping, make the sauce. Combine soy sauce, rice vinegar, brown sugar, ketchup, garlic, and ginger in a saucepan. Stir and bring it to a simmer.

Step 5. Add the cornstarch slurry and let the sauce thicken up. Finish it off with sesame oil.

Step 6. Toss the crispy chicken in the sauce and stir until everything is evenly coated and glossy.

Step 7. Sprinkle sesame seeds and green onions on top. Serve it hot and dig in fast before someone else claims your plate.

5) Tips for Making Crispy Sesame Chicken

Don’t overcrowd the pan. Fry the chicken in batches so the oil temperature stays hot and the pieces stay crispy.

If you want to reheat leftovers and keep that crunch, skip the microwave. A quick toss in a hot skillet does the trick.

Make the sauce while the chicken fries. That way, you’re not waiting around with a bunch of fried chicken cooling off before the sauce is ready. Timing is everything when you want it crispy.

6) Making Crispy Sesame Chicken Ahead of Time

You can absolutely prep this ahead. Fry the chicken, let it cool, and store it separately from the sauce. That way, it stays crispy until you’re ready to eat.

Reheat the chicken in a pan or air fryer while you warm the sauce on the stove. Then toss them together just before serving.

It’s a good move for meal prep, parties, or days when your future self will thank your past self for planning ahead.

7) Storing Leftover Crispy Sesame Chicken

Leftovers go in an airtight container and last in the fridge for up to 3 days. Keep the chicken and sauce separate if you can. Trust me on this one.

If everything’s already mixed, it’s still tasty—but the crisp? It won’t be the same. Doesn’t mean you shouldn’t eat it straight from the fridge, though.

Reheat gently in a skillet or the oven. Add a splash of water to loosen the sauce if it thickened too much while chilling.

8) Try these Chicken recipes next!

9) Crispy Sesame Chicken