Air Fryer Sesame Chicken

Crunchy, tender chicken pieces cooked fast and easy in the air fryer, then tossed in a deliciously sticky sweet and savory honey-soy-sesame sauce.

Sesame chicken is one of the absolute favorites around here—and it’s no surprise why. It’s such a comforting, flavorful dish that my family asks for again and again.

I set out to figure out how to make this classic using the air fryer. While nothing quite matches frying chicken in oil, the air fryer offers a lighter, quicker way to get that golden crisp and sticky sauce we love. Plus, it saves you from those messy oil splatters on your countertop!

The sauce comes together simply in the microwave or on the stovetop, whichever works best for your day.

You’ll find the full recipe and easy-to-follow steps in the recipe card at the end of this post.

This air fryer sesame chicken delivers all the crunch and glossy, sticky sauce you want from your favorite takeaway, but in less time and with less oil. Cooking the chicken in the air fryer means you use barely any oil but still get crispy, golden bites. The whole recipe wraps up in about 20 minutes, making it a go-to for busy weeknights. The sauce has a perfect balance of sweet, savory, and toasted sesame flavors with plenty to coat the chicken and drizzle over rice or noodles.

• Quicker than pan-frying or deep-frying — ready in under 20 minutes in the air fryer.
• Lighter with far less oil but still crispy thanks to a cornflour coating and a quick oil drizzle.
• Extra sauce for a beautifully glossy finish, ideal for spooning over rice or noodles.
• Flexible cooking options — sauce can be done in the microwave or on the stove, works well with added veggies, and easy to scale or prep ahead.

What makes this recipe special

This air fryer sesame chicken checks all the boxes: glossy, sticky, flavor-packed without the fuss, and fast enough to fit into hectic evenings. It’s flexible, kitchen-friendly, and simply downright delicious for your family or friends.

• Fast weeknight dinner: The air fryer crisps the chicken up in about 15–18 minutes (around 30 minutes total including prep), so dinner comes together in a flash.
• Lighter than deep-fried versions: You get that golden crunch with just a touch of oil thanks to the cornflour coating and a splash of oil — no deep frying, no messy splatters.
• Perfectly crispy every time: Keeping the chicken pieces in a single layer and shaking the basket during cooking helps each bite stay delightfully crisp, not soggy.
• Loads of sauce to love: This recipe boosts the sauce by 50% compared to my original version, so there’s extra to smother the chicken and drizzle over your side dishes, like lemon garlic roasted broccoli. Prefer a sweeter, garlicky spin? Try my Honey Garlic Sesame Chicken.
• Juicy, tender chicken: I prefer using thigh meat because it stays moist and forgiving — so you’re less likely to end up with dry bites like with breast meat.
• Flexibility and make-ahead friendly: Make the sauce in the microwave or on the stovetop and refrigerate for up to a day. Cook extra chicken to freeze (without sauce), or toss in quick-cooking veggies to turn this into a one-pan-style meal.
• Easy leftover reheating: The crispiness comes back nicely when you reheat in the air fryer or oven — no sad, soggy chicken here.
• Pantry-friendly ingredients: Most sauce ingredients are staples like soy, honey, ketchup, sweet chili, and sesame oil — perfect to throw together even when you’re short on time.

To sum it all up: this recipe gives you the glossy, saucy takeaway flavor you love, but faster, lighter, and without a lot of fuss — ideal for busy nights, lunchboxes, or feeding a crowd.

Ingredients and quantities

• 6 large skinless chicken thigh fillets (about 750g/1.65lbs untrimmed or 600g/1.3lbs trimmed)
• 3 tbsp cornflour (cornstarch if you’re in the USA)
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 3 tbsp oil
• 1.5 tbsp sesame oil
• 1 tsp garlic powder (or use 2 minced garlic cloves)
• 1.5 tbsp Chinese rice vinegar
• 3 tbsp honey
• 3 tbsp sweet chili sauce
• 4 tbsp tomato ketchup
• 3 tbsp light brown sugar
• 3 tbsp light soy sauce
• 3 tbsp dark soy sauce
• sesame seeds
• chopped spring onions (scallions)

Air fryer method and timing

1. Trim any excess fat from the chicken thighs and cut into bite-sized chunks.
2. In a bowl, mix together the cornflour, salt, black pepper, garlic powder, and paprika.
3. Add the chicken pieces to the bowl and toss until well coated in the cornflour mixture.
4. Drizzle the oil over the coated chicken and toss so pieces are evenly coated and slightly sticky.
5. Optional: preheat the air fryer to 190°C / 375°F for 2–3 minutes.
6. Arrange the chicken in a single layer in the air fryer basket (work in batches if needed).

7. Cook at 190°C / 375°F for 15–18 minutes, shaking the basket or turning pieces at least three times during cooking, until golden and cooked through.

8. If using quick-cooking vegetables, add them to the air fryer for the last 2–3 minutes of cooking.
9. While the chicken cooks, combine all sauce ingredients, then heat and thicken: microwave on high about 3 minutes, stirring every minute, or simmer in a saucepan over medium heat for 3–4 minutes until bubbling and slightly thickened.
10. When the chicken is cooked through (no pink inside and internal temperature reaches 79°C / 175°F), transfer it to a bowl and pour on the hot sauce.
11. Toss the chicken in the sauce until every piece is glossy and coated.
12. Sprinkle with sesame seeds and chopped spring onions before serving.

Pro tips for best results

Keep the chicken pieces in a single layer in the air fryer basket for the crispiest results. Depending on your air fryer size, you might need to cook in two batches.

A lot of you told me the original sesame chicken recipe needed more sauce — so here’s an extra generous amount. Plenty to coat the chicken and get into every bite, plus some to spoon over the rice. If you need a gluten-free, dairy-free option, try our Honey Sesame Chicken (gluten-free, dairy-free).

Easy swaps and serving ideas

• Egg fried rice (or try this quick tofu fried rice) or cauliflower rice for a low-carb option
• Simple boiled jasmine or basmati rice (or a cozy one-pot mushroom rice)
• Sesame noodles tossed with scallions for a takeout-style meal

Look at that shine — isn’t the sauce just gorgeous? 😍

Storing and reheating leftovers

Refrigerating: Keep the cooked chicken and sauce stored separately in airtight containers in the fridge. Chicken stays fresh for 3-4 days, while the sauce is best used within 24 hours when stored cold.

Freezing: For the best texture, freeze the cooked chicken without sauce for up to 2 months. Thaw overnight in the fridge before reheating. The sauce can freeze too for up to 2 months, but flavor or texture might shift a little.

Reheating: To keep the chicken crispy, reheat in the air fryer at 180°C / 350°F for 4-6 minutes, or in a preheated oven at the same temp for 8-10 minutes until hot through. The microwave works faster but softens the coating, so if you use it, pop the chicken back in the air fryer or under a grill for 1-2 minutes to restore crispness.

Make-ahead: Mix the sauce ingredients ahead of time and keep in the fridge for up to a day. Heat and toss with freshly cooked chicken when you’re ready to eat.

Quick answers to common questions

• Can I swap chicken breasts for thighs?

  Yes, you can use breasts, but they tend to dry out faster. Cut them into slightly larger pieces and watch cooking time closely so they don’t overcook.

• Do I need to preheat my air fryer?

  Preheating the air fryer for 2-3 minutes helps the chicken crisp up faster but isn’t strictly necessary. The cooking times assume the air fryer is at 190°C / 375°F at the start.

• Can I cook this from frozen chicken?

  It’s best not to. For the cornflour coating to stick and cook evenly, thaw chicken first.

• How can I make the sauce less sweet?

  Try cutting down the honey and brown sugar, or leaving out the sweet chili sauce. You can also reduce all sauce ingredients by one third if you want just enough to lightly coat the chicken. Prefer a tangier profile? Try Savory Crispy Orange Chicken.

• Can I bake the chicken instead of using an air fryer?

  Absolutely! Place chicken in a single layer on a lined baking tray and bake at 200°C / 400°F for 20–25 minutes, turning once, until golden and cooked through. Oven times may vary depending on your equipment and piece size.

• How do I get the chicken extra crispy?

  Make sure pieces are spread out in one layer, toss them well with oil, and avoid overcrowding. Shake or turn the basket several times during cooking. For super crispness, finish with a quick 2-3 minute blast at a slightly higher temperature if needed. For more air-fryer crisping technique in action, see Crispy Air Fryer Broccoli Bites.

• What internal temperature should the chicken reach?

  A safe internal temp is 79°C / 175°F with no pink meat visible inside.