This is one of those recipes people assume you only ever order in. Crispy, sticky, glossy sesame chicken that usually arrives in a cardboard box, eaten straight from the container, and disappears far too quickly. But once you make it at home properly, it becomes one of those “why don’t I cook this more often?” dishes.
Sesame Chicken
Sesame chicken sits in a funny place in home cooking. Everyone knows it. Everyone loves it. Yet very few people ever attempt to make it themselves. There’s a perception that it’s complicated, messy, or just not worth the effort when the takeaway is a phone call away.
This recipe exists to prove that idea completely wrong.
Homemade sesame chicken is not only achievable, it’s genuinely better than most versions you’ll buy. You control the crispiness, the balance of sweet and savoury, the heat level, and the quality of the chicken. The result is something that tastes familiar, comforting, and nostalgic, but also fresher, cleaner, and far more satisfying.
This version is unapologetically bold. Crispy chicken thigh pieces coated in a light, seasoned crust, tossed through a sticky sesame sauce that hits sweet, salty, tangy, and spicy all at once. It’s the kind of dish that makes people hover around the pan while you’re finishing it, forks in hand, “just testing” pieces before it ever reaches the table.
Why sesame chicken works so well at home
A lot of takeaway-style dishes fall flat when you try to recreate them because they rely on extreme heat, specialist equipment, or industrial quantities of oil. Sesame chicken isn’t one of them.
At its heart, this dish is about contrast.
You’ve got crisp chicken against a glossy sauce. Sweetness from honey and brown sugar balanced by vinegar and soy sauce. Heat from sriracha softened by sesame oil. Aromatics like garlic and ginger that punch through the richness without overpowering it.
When you break it down like that, it becomes very approachable. Each element is doing a specific job, and none of them are complicated on their own.
The coating on the chicken is deliberately layered. Cornflour first to help everything cling, egg to bind, then seasoned flour to build that light, crunchy crust. Chicken thighs are used because they stay juicy, even after frying, and give you a much better texture once they’re tossed through the sauce.
The sauce itself comes together in minutes. There’s no long reduction, no stock simmering away for hours. You heat it hard, let it bubble, and it transforms into that sticky glaze you’re after.
Why this version doesn’t taste greasy
One of the biggest complaints people have about takeaway sesame chicken is that it can feel heavy or greasy. That usually comes down to oil temperature and overcrowding.
Here, the chicken is fried in batches so the oil stays hot. That means the coating crisps instead of absorbing fat. Draining the chicken on kitchen paper before saucing it also makes a huge difference.
Once the chicken hits the sauce, it’s coated, not soaked. You’re not drowning it. You’re glazing it. That’s the key distinction.
Chicken thighs vs chicken breast
You can absolutely make this with chicken breast, and I’ve done it plenty of times. But thighs are better.
They’re more forgiving, they stay juicy, and they give you that slightly richer flavour that works beautifully with the sweet-savoury sauce. If you’re cooking for people who think they “don’t like thighs”, don’t tell them. They’ll never know.
This is a sharing dish
Sesame chicken is at its best served straight away, piled high, scattered with sesame seeds and spring onions, and eaten with rice while it’s still crackling slightly under the sauce.
It’s brilliant for casual dinners, fakeaway nights, feeding friends, or just making something fun that feels a bit indulgent without being a full production.
Ingredients
For the chicken
600 g chicken thigh fillets
80 g cornflour
3 eggs
150 g plain flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
1 tsp ground ginger
1 tsp Chinese five spice
1 tsp paprika
6 tbsp groundnut oil or vegetable oil
For the sauce
4 tbsp soy sauce
6 tbsp tomato ketchup
2 tsp minced garlic
2 tsp minced ginger
2 tbsp sriracha
2 tbsp sweet chilli sauce
50 g soft brown sugar
4 tbsp honey
2 tbsp rice vinegar or white wine vinegar
2 tbsp sesame oil
To garnish
Sesame seeds
Spring onions
How to make Sesame Chicken
Cut the chicken thigh fillets into bite-sized pieces. Chicken breast can be used, but thighs give better flavour and texture.
Put the chicken into a large bowl, add the cornflour, and toss until every piece is coated.
In a second bowl, mix together the plain flour, salt, pepper, garlic salt, ground ginger, Chinese five spice, and paprika.
In a third bowl, lightly beat the eggs.
Dip each piece of chicken into the egg, then coat it thoroughly in the seasoned flour.
Heat the oil in a wok or large frying pan over a medium to high heat.
Fry the chicken in batches until golden brown and crispy, making sure not to overcrowd the pan.
Remove the chicken and place it on kitchen paper to drain off any excess oil.
In a clean pan, add all of the sauce ingredients and cook over a high heat for 2–3 minutes until bubbling and sticky.
Add the crispy chicken to the sauce and toss quickly to coat.
Finish with sesame seeds and sliced spring onions, then serve immediately.
What to serve it with
Plain steamed rice is the obvious choice and works perfectly here. Egg fried rice, noodles, or even lettuce cups also work well depending on how you want to serve it. A simple cucumber salad on the side can be a nice contrast if you want something fresh and crunchy.
FAQs
Can I make this ahead of time?
The sauce can be made in advance, but the chicken is best fried fresh. Once coated in sauce, it will soften as it sits.
Can I bake or air-fry the chicken instead?
You can, but you won’t get quite the same crunch. If you do, make sure the coating is very dry and spray generously with oil.
Is it very spicy?
It’s gently spicy rather than hot. Adjust the sriracha to suit your taste.
Why is there ketchup in the sauce?
Ketchup adds sweetness, acidity, and body. It’s common in many takeaway-style sauces and works incredibly well here.
Can I reduce the sugar?
You can, but sesame chicken is meant to be sweet-savoury. Reducing it too much will change the character of the dish.
This is one of those recipes that reminds you why cooking at home is worth it. Familiar flavours, proper crunch, bold sauce, and the satisfaction of pulling it off yourself. Once you’ve made it, it won’t feel like a takeaway dish anymore, it’ll just feel like one of your favourites.
Ingredients
- 600 g Chicken thigh fillets
- 80 g Cornflour
- 3 Eggs
- 150 g Plain flour
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Garlic salt
- 1 tsp Ground ginger
- 1 tsp Chinese 5 spice
- 1 tsp Paprika
- 6 tbsps Groundnut oil or vegetable oil
For the sauce:
- 4 tbsps Soy sauce
- 6 tbsps Tomato ketchup
- 2 tsps Minced garlic
- 2 tsps Minced ginger
- 2 tbsps Sriracha
- 2 tbsps Sweet chilli sauce
- 50 g Soft brown sugar
- 4 tbsps Honey
- 2 tbsps Rice vinegar or white wine vinegar
- 2 tbsps Sesame oil
To garnish:
- Sesame seeds
- Spring onion
Instructions
- Cut the chicken thigh fillets into bite sized pieces. You can use chicken breast if you prefer, but I find the thighs taste better.
- Put the chopped chicken pieces into a large mixing bowl, add the cornflour and coat it all over.
- In a separate bowl, add the plain flour, the salt, pepper, garlic salt, ground ginger, chinese five spice and paprika. Mix it well until it is well combined.
- In a third bowl, add the eggs and lightly beat them.
- Place the chicken pieces into the egg and coat completely, then dust each piece in the seasoned flour.
- Heat the groundnut oil in a wok or a large frying pan, add the chicken and cook over a medium-high heat until it is golden brown and crispy. You may need to cook the chicken in two batches to avoid over crowding in the pan.
- Once it is golden brown and crispy, remove the chicken from the pan and place onto kitchen paper to soak up any excess oil.
- In a clean pan, add all of the sauce ingredients and cook over a high heat for 2-3 minutes, until it is bubbling and sticky.
25 comments on “Sesame Chicken”
Creamy Chicken and Chorizo Pasta.
Couldn’t get the mascapone for this recipe locally so substituted for cream cheese. Still really creamy and delicious. Definitely a family favourite! Thanks for allowing free access to your recipes.
Chicken tikka masala went down a storm with the family.
Always on your page on Instagram trying out your recipes.
Thank you for sharing all your recipes for free
Chicken tikka masala went down a storm with the family.
Always on your page on Instagram trying out your recipes.
Thank you for sharing all your recipes for free It’s great to look at your recipes and decide which one to choose👍🏼
Cajon chicken pasta.Wonderful easy to make and family loved it
Chicken Parmigiana, fabulous, I’m not the best of cooks but your recipe makes me look good 👍. Thank you ☺️
Chicken stroganoff is delicious. So easy to make, tasty too. Have made with rice and then made it with pasta, both delicious. Jon’s recipes are easy, quick and packed with flavour. My new “go to” for weekday meals 👌
This dish is sooo good! Didnt put the sugar in and was still tasty!! Love your recipes!
This is a real hit with all my family …. top of their ‘request’ list! Seems to get easier and less of a faff every time I make it.
Made this several times, whole family love it 😍!! Wholly recommend giving it a go, you won’t be disappointed!!!
Tried the chicken stroganoff tonight. Super quick to make and really tasty! Next up is the sweet chilli chicken 😀
OH MY DAYS! Loved this recipe. Feel good food on an autumnal day! Thank you 😊.
Delish! I’ve made this many times now and it’s always a huge hit!
Delish! I’ve made this loads now and it’s always a huge hit!
Made this twice now … a bit hit with us. It was a bit messy the 1st time with the flour and into the pan. Looks as good as it tastes! 😋
This is incredible. Jon is the only chef whose recipes I don’t have to alter. Please bring out a cook book!!
Despite this taking me longer to prep than the time it states, it’s SO worth it! Absolutely delicious 😋
Just made this last night for the first time. I didn’t think my daughter would like the sauce so i just did the batter bit. she said it tasted like kfc. the rest of the fam absolutely loved it. another smash hit 💜.
Have made this several times, it’s amazing!! Really tasty & easy to make .better than a takeaway. Definitely recommend giving this a go.
Love making this recipe – So easy to make and tastes unreal. Every time I cook it, it’s a huge hit and gets a lot of repeat requests from young and old. A real crowd pleaser
My partner is always asking for this so when I do I make a big batch for the freezer too!
So delicious!
I made this for the first time yesterday after finding Jon on Instagram!!! Oh my goodness was such an easy but lush dish!! Was almost like a takeaway evening but without the cost!! Even my kids ate it! Bonus!! Will definitely be trying some more! So glad I came across this Instagram!
This is yum a firm favourite in our house!
Making this again tonight. The whole family love it. Great recipe 😊 Thank you
Amaxing…. BBC good food was my go to until now. All.my dinners will be Jon’s recipes. Thank you Jon.
The BEST sesame chicken recipe you’ll find!