This Better Than Takeout Sesame Chicken is the holy grail of homemade Asian-inspired dishes—crispy, delightfully sauced chicken that comes out sweet, savory, and just a little bit sticky with toasted sesame goodness. Imagine skipping the delivery fee, turning down the takeout box, and sitting down to your own fresh-cooked plate loaded with flavor, all from your very own kitchen. This recipe will dazzle at family dinners and wow your friends, making it easy for you to say, “Yes, I made this!”
Ingredients You’ll Need
Here’s the magic: with a handful of pantry essentials and a couple of fresh aromatics, every simple ingredient in Better Than Takeout Sesame Chicken brings a special touch. From crispy chicken to a glossy, tangy sauce, nothing is here by accident—all are crucial for that iconic taste and irresistible texture.
- Chicken breasts: Boneless, skinless, and cut into bite-sized pieces—these are perfect for soaking up flavor and crisping up just right.
- Cornstarch: Essential for the light, crisp coating that makes every bite golden and crunchy.
- Eggs: Beaten eggs help the cornstarch stick and give the chicken that classic, pillowy breading.
- Vegetable oil: Use a neutral oil for frying so the chicken becomes perfectly golden without any unwanted flavor.
- Low-sodium soy sauce: Delivers that deep umami punch without overwhelming saltiness.
- Honey: Adds a gorgeous, floral sweetness to balance out the savory notes.
- Brown sugar: Gives body and a subtle molasses flavor to the sauce.
- Rice vinegar: A touch of acidity livens up the sauce and keeps it from tasting flat.
- Ketchup: Offers both color and a mild sweet-tart zing you might never guess is in there.
- Sesame oil: With just a drizzle, this gives your dish authentic nutty aroma and taste.
- Garlic: Finely minced for a zesty, aromatic boost.
- Fresh ginger: Grated for warmth and brightness that cuts through the sweetness.
- Cornstarch slurry: Stir cornstarch with water and watch your sauce become thick, glossy, and clingy in seconds.
- Sesame seeds: Toasted or plain, these are a must for that signature look and flavor.
- Green onions: Sliced for color, freshness, and a gentle bite at the finish.
How to Make Better Than Takeout Sesame Chicken
Step 1: Coat the Chicken
Start by tossing your chicken pieces with cornstarch in a large bowl until they’re nicely dusted. Then, dip each piece into the beaten eggs to ensure a thorough coating—this double-layer combo is the secret to perfectly crispy and pillowy chicken, just like your favorite restaurants (but honestly, even better).
Step 2: Fry to Golden Perfection
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry your chicken pieces for 2–3 minutes per side, making sure not to crowd the pan. You’re looking for a deep golden crust that stays beautifully crisp. Once done, transfer the chicken to a paper towel-lined plate to drain off any excess oil.
Step 3: Make the Irresistible Sauce
While the chicken rests, grab a medium bowl and whisk together the soy sauce, honey, brown sugar, rice vinegar, ketchup, sesame oil, garlic, and ginger. This sweet, sticky, and slightly tart concoction is at the heart of Better Than Takeout Sesame Chicken, transforming simple fried pieces into a crave-worthy meal.
Step 4: Thicken the Sauce
Pour your sauce mixture into the same skillet (wipe it out first if necessary) and bring to a gentle simmer. Stir in the cornstarch slurry and let it bubble away for 2–3 minutes until it’s glossy and thickened. This will help the sauce cling to the chicken in all the best ways.
Step 5: Toss and Garnish
Add the crispy fried chicken back into the skillet and toss everything together until every piece is shimmering with sauce. Finish with a generous sprinkle of sesame seeds and sliced green onions—you’ve now reached peak Better Than Takeout Sesame Chicken!
How to Serve Better Than Takeout Sesame Chicken
Garnishes
A generous sprinkle of toasted sesame seeds and a shower of sliced green onions instantly make this dish pop, both in taste and looks. These little touches add crunch, nuttiness, and freshness, rounding out every bite of Better Than Takeout Sesame Chicken beautifully.
Side Dishes
Serve this sesame chicken over a fluffy bed of steamed white or jasmine rice so it can soak up the glossy sauce. Want to get a little fancy? Pair it with sautéed broccoli, snap peas, or a medley of colorful bell peppers for a well-rounded meal that checks every box.
Creative Ways to Present
Switch things up by featuring your Better Than Takeout Sesame Chicken in lettuce wraps for a fun, hand-held meal, or spoon it into bento lunch boxes alongside pickled veggies. For parties, pile it onto a platter as an appetizer with toothpicks—it’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer the cooled chicken and sauce to an airtight container. It’ll keep beautifully in the fridge for up to 3 days, and the flavors actually develop even more overnight.
Freezing
You can freeze Better Than Takeout Sesame Chicken, but for best results, store the chicken and sauce separately. Let the chicken cool completely, then freeze in a single layer before transferring to a freezer bag, and keep the sauce in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating
For the crispiest results, reheat the chicken in a hot oven or air fryer until warmed through, then toss in the gently warmed sauce. If in a hurry, you can microwave everything together, but the chicken will be softer—not a dealbreaker, but something to keep in mind!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a little juicier and just as delicious in Better Than Takeout Sesame Chicken. Just make sure to trim any excess fat and cut into similar-sized pieces for even cooking.
What type Main Course
Classic steamed white rice or jasmine rice is perfect, but you can also use brown rice, cauliflower rice, or even serve the chicken atop stir-fried noodles if you’re in the mood for a change.
Can I make this recipe gluten-free?
Definitely! Just swap in your favorite certified gluten-free soy sauce or tamari and be sure your ketchup and other sauce ingredients are gluten-free as well.
How do I get my chicken extra crispy?
For an extra crunchy bite, try double-frying the chicken pieces, or after frying, bake them in a hot oven for a few minutes to really lock in that crispness before tossing with the sauce.
Are there any veggie add-ins you recommend?
Broccoli florets and bell pepper strips both work wonderfully. Simply sauté them in the pan first, set aside, and stir them back in with the finished chicken to bulk up your Better Than Takeout Sesame Chicken while adding color and nutrition.
Final Thoughts
Bring the joy of restaurant classics right into your own kitchen with this Better Than Takeout Sesame Chicken—it’s genuinely a recipe you’ll come back to again and again. Whether you’re cooking for yourself or impressing guests, every crunchy, saucy bite is a little celebration. Give it a try and see why homemade always wins!
Print
Better Than Takeout Sesame Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Better Than Takeout Sesame Chicken recipe is a homemade version of a popular Chinese dish that tastes even better than what you can get from your favorite takeout spot. Crispy chicken coated in a sweet and savory sauce, sprinkled with sesame seeds, and served over steamed rice.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish:
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Instructions
- Coat the Chicken: In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
- Dip in Egg: Dip each piece into the beaten eggs, ensuring full coverage.
- Fry the Chicken: Heat vegetable oil in a skillet, fry chicken until golden and crispy.
- Make the Sauce: Whisk together soy sauce, honey, brown sugar, vinegar, ketchup, sesame oil, garlic, and ginger.
- Thicken Sauce: Add cornstarch slurry to sauce, cook until thickened.
- Combine and Serve: Toss crispy chicken in the sauce, garnish with sesame seeds and green onions. Serve over rice.
Notes
- For extra crunch, double-fry the chicken pieces or bake them briefly after frying.
- Enhance with sautéed broccoli or bell peppers for added vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 17g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg
