Speedy Sesame Chicken

If you’ve ever fancied sesame chicken but couldn’t be bothered with deep frying, making batter or using a cupboard full of ingredients, this recipe is for you.

This is my speedy version. It delivers everything you want from the takeaway favourite – tender chicken, a glossy sticky sauce and plenty of sweet, savoury flavour – but it’s quicker, lighter and on the table in under 20 minutes.

Instead of coating the chicken in a thick batter and deep frying it, a light dusting of cornflour gives the chicken just enough crispness for the sauce to cling to. The result is every bit as satisfying, but with far less effort and washing up.

The sauce is the real star here. Garlic, ginger, soy sauce, honey, sesame oil and a little tomato ketchup combine to create a rich, glossy glaze that’s sweet, savoury and slightly nutty. The ketchup might seem unusual, but it gives the sauce that familiar reddish colour you often see in takeaway sesame chicken, while adding a gentle sweetness that works perfectly with the soy sauce and honey.

It’s exactly the sort of recipe that earns a place in your regular meal rotation because it’s quick enough for a busy Tuesday but delicious enough that you’ll actually look forward to making it.

Speedy Sesame Chicken

A quicker, lighter take on the takeaway classic, with juicy chicken coated in a rich, sticky sesame sauce.

Ready in under 20 minutes using simple supermarket ingredients.

Why this recipe is faster than traditional sesame chicken

Traditional sesame chicken usually involves battering the chicken, deep frying it, then coating it in sauce.

It’s delicious, but it also creates a lot of washing up and takes considerably longer.

This version skips all of that.

A light coating of cornflour gives the chicken just enough crispness while keeping the recipe much simpler. Everything is cooked in one pan, making it perfect for busy evenings when you want maximum flavour without spending ages in the kitchen.

Cornflour creates the perfect coating

Don’t underestimate that tablespoon of cornflour.

As the chicken cooks, it forms a delicate coating that lightly crisps around the outside while helping the sticky sauce cling to every piece.

It’s nowhere near as heavy as a takeaway batter, but that’s exactly why this recipe feels lighter while still delivering plenty of texture.

Garlic and ginger are the foundation of the sauce

Garlic and ginger are one of the best flavour combinations in Asian-inspired cooking.

Using garlic paste and ginger paste keeps the recipe incredibly quick, while still delivering plenty of flavour.

Cooking them for just 30 seconds releases their aroma and removes any harsh raw flavour before the liquid ingredients are added.

It’s a tiny step that makes a huge difference.

Why ketchup belongs in sesame chicken

Tomato ketchup might not be the first ingredient you’d expect to see, but trust me on this one.

It brings a gentle sweetness, a little acidity and helps create that deep reddish colour that’s so recognisable in many takeaway-style sesame chicken dishes.

Combined with soy sauce, honey and sesame oil, it blends into the sauce beautifully.

Most people would never guess it’s there.

They’ll just know the sauce tastes great.

Toasted sesame oil is the secret ingredient

Make sure you’re using toasted sesame oil rather than regular sesame oil if possible.

It has a much deeper, nuttier flavour, and because it’s used towards the end of cooking, those toasted notes stay beautifully aromatic.

A little goes a long way.

It’s one of those ingredients that instantly makes the dish taste more authentic.

Why the cornflour slurry matters

Adding cornflour mixed with cold water at the end thickens the sauce into that glossy glaze we all love.

Without it, the sauce would stay quite thin.

Within a minute or two of simmering, it transforms into a silky coating that wraps around every piece of chicken.

If it ever becomes a little too thick, simply stir in a splash of water until it reaches the consistency you like.

The perfect midweek fakeaway

One of the reasons I love this recipe is that it genuinely feels like a takeaway without actually being one.

It uses everyday ingredients, takes less than 20 minutes and doesn’t leave the kitchen looking like you’ve cooked for hours.

You also know exactly what’s gone into it, meaning you can enjoy all those big flavours while keeping things a little lighter.

What to serve with sesame chicken

Fluffy jasmine rice is my favourite because it soaks up every drop of that sticky sauce.

Steamed broccoli, tenderstem broccoli, pak choi, sugar snap peas or green beans all work brilliantly alongside it.

If you’re feeling extra hungry, a side of prawn crackers never goes amiss either.

Easy to customise

Once you’ve made the base recipe, it’s incredibly easy to adapt.

Add chilli flakes or sriracha if you like a bit of heat.

Throw in peppers, onions or broccoli while cooking the chicken for extra vegetables.

Swap the chicken for king prawns or tofu for something different.

The sauce works with almost everything.

Ingredients

Chicken

2 chicken breasts, cut into bite-sized pieces

1 tbsp cornflour

Salt and black pepper

For the sauce

2 tsp garlic paste

2 tsp ginger paste

80ml chicken stock

2 tbsp soy sauce

2 tbsp tomato ketchup

1 tbsp honey

1½ tbsp toasted sesame oil

1 tsp cornflour mixed with 1 tbsp cold water

To serve

Toasted sesame seeds

Spring onions, finely sliced

Rice and green vegetables

Method

1. Place the chicken into a bowl with the cornflour, a generous pinch of salt and plenty of black pepper. Toss until every piece is evenly coated.
2. Heat a little cooking oil in a large frying pan or wok over a high heat. Fry the chicken for 6 to 8 minutes, turning regularly until golden, lightly crisp and cooked through. Remove to a plate.
3. Reduce the heat to medium. Add the garlic paste and ginger paste to the pan and cook for 30 seconds, stirring continuously.
4. Stir in the chicken stock, soy sauce, tomato ketchup, honey and toasted sesame oil. Bring to a gentle simmer.
5. Pour in the cornflour slurry and simmer for 1 to 2 minutes until the sauce thickens into a rich, glossy glaze.
6. Return the chicken to the pan and toss until every piece is coated in the sticky sesame sauce.
7. Serve with fluffy rice and green vegetables, then finish with toasted sesame seeds and sliced spring onions.

Equipment

• Large frying pan or wok
• Mixing bowl
• Wooden spoon or spatula
• Measuring jug
• Sharp knife
• Chopping board

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely. Boneless, skinless chicken thighs work brilliantly and stay even juicier than breast meat. They may need an extra minute or two to cook through.

Can I make this recipe gluten-free?

Yes. Simply swap the soy sauce for a gluten-free version such as tamari, and double-check your chicken stock is gluten-free too.

Can I add vegetables to the pan?

Definitely. Broccoli, peppers, onions, sugar snap peas, mangetout or pak choi all work really well. Add them once the chicken is cooked or stir-fry them before making the sauce.

Why is my sauce too thin?

Make sure you’ve added the cornflour slurry and allow it to simmer for a minute or two. If it’s still too thin, mix another teaspoon of cornflour with a little cold water and stir it in gradually.

Can I make this ahead of time?

It’s best served fresh, but leftovers keep well in the fridge for up to two days. Reheat gently in a frying pan or microwave with a splash of water if the sauce has thickened too much.

Can I freeze it?

Yes. Freeze for up to three months, then thaw overnight in the fridge before reheating until piping hot.

Why use garlic and ginger paste instead of fresh?

Convenience. They save loads of prep time, last for ages in the fridge and still give fantastic flavour, making this a genuine speedy midweek dinner.

Can I make it spicy?

Of course. Add chilli flakes, fresh chopped chilli or a drizzle of sriracha to the sauce if you like a bit more heat.

Final thoughts

Speedy Sesame Chicken proves you don’t need a deep fat fryer or a long list of ingredients to make a brilliant fakeaway.

Juicy chicken, a glossy sesame sauce and simple supermarket ingredients come together in under 20 minutes to create a dinner that’s quick enough for any weeknight but satisfying enough to rival your favourite takeaway.

Once you’ve made it, there’s a good chance it’ll become one of those recipes you turn to whenever the takeaway temptation kicks in.