Sticky Sesame Chicken

This sticky sesame chicken recipe comes together in just 30 minutes, tastes so much better than takeout, and is super easy to whip up. Once you try this, you’ll never want to order it again!

This sticky sesame chicken is a total win for busy weeknights. It’s fast, packed with flavor, and leftover-friendly so you can enjoy it again the next day. Seriously, it’s one of those dishes you’ll want to make again and again!

Easy to make — What I love most is how simple this sticky chicken is. You’ll have dinner on the table in under 30 minutes, which beats waiting on delivery any day. Plus, it tastes fresher and healthier when you make it yourself.

Versatile — Feel free to swap in boneless, skinless chicken thighs if you prefer juicier bites or stick with breasts. Garnish with green onions or cilantro, serve over white, brown, or even cauliflower rice. This recipe bends so nicely to whatever you have on hand.

Great leftovers — Leftover sticky sesame chicken? Count me in! It stays fresh in the fridge up to 3 days and reheats beautifully in either the microwave or oven. Just reheat gently and enjoy that sticky sauce all over again.

Easily doubles — I bet once you try this, you’ll want to make extra sauce or double the whole recipe. More sauce means more sticky goodness soaking into every bite of chicken and rice — trust me, it’s totally worth it!

What Makes This Better Than Takeout

To keep it short and sweet: this sticky sesame chicken beats takeout hands down, is ready in about 30 minutes, and is forgiving enough to be your trusty weeknight dinner. If you crave saucy, flavorful chicken everyone asks for seconds on, you’ve found your new go-to recipe.

• Fast weeknight winner — Prep and cook in roughly 30 minutes so you can skip takeout calls and still get a homemade, delicious meal on the table.
• Better-than-takeout flavor (and you control the ingredients) — The sticky honey-sesame sauce hits all the right notes without any mystery ingredients or preservatives. Adjust soy sauce, honey, or sesame oil to make it just how you like. If you need a gluten-free, dairy-free spin, try Irresistible Honey Sesame Chicken (Gluten-Free, Dairy-Free).
• Super adaptable — Use chicken breasts or thighs, serve this sticky sesame chicken over rice, noodles, cauliflower rice, or quinoa. Switch up garnishes like cilantro, green onion, or toasted nuts to mix things up.
• Easy to make crispy or lighter — Pan-fry for crispy edges or bake/air-fry the coated chicken for a lighter version (see Air Fryer Sesame Chicken for the method). Check the FAQs below for exact times and temps.
• Meal-prep and leftover friendly — This recipe keeps great in the fridge and freezes well, making it perfect for lunches, quick dinners, or feeding your family with minimal fuss.
• Customizable sauce amount — The sauce recipe covers the chicken perfectly, but don’t hesitate to double it if you love that sticky, saucy bite spooned over rice.
• Family- and crowd-pleasing — That sweet-savory sticky sauce is a hit with kids and adults alike, so it’s great for busy family nights or casual get-togethers.

Bottom line: quick, tasty, easy to make, and endlessly adaptable—this sticky sesame chicken checks all the boxes for a weeknight favorite you’ll make again and again.

Ingredients and Measurements

• Boneless skinless chicken breasts
• Large eggs (beaten)
• Flour — All-purpose flour
• Vegetable oil
• White rice
• Sesame seeds
• Green onions (sliced)
• Honey
• Ketchup
• Brown sugar — light brown sugar
• White vinegar
• Soy sauce
• Toasted sesame oil
• Salt
• Corn starch
• 3 tablespoons cornstarch (for dredge)
• Cold water (for slurry)
• 2 tablespoons cornstarch (for slurry)

Step-by-Step Directions

1. Whisk together all the sauce ingredients in a bowl and set aside.
2. Set up three shallow bowls: one with beaten egg, one with all-purpose flour, and one with 3 tablespoons cornstarch.
3. Dip each chicken piece first into the beaten egg, then into the flour, and finally into the cornstarch, coating each piece well.

4. Heat vegetable oil in a large skillet over medium heat, add the coated chicken pieces, and cook evenly on all sides until golden brown and crispy, about 5 to 10 minutes depending on size.

5. Use a slotted spoon to transfer the cooked chicken to paper towels to drain any excess oil.
6. Pour the prepared sticky sauce over the chicken in the pan and bring to a gentle boil.
7. Whisk cold water and 2 tablespoons cornstarch in a small bowl to make a slurry, then stir the slurry into the hot sauce and cook until the sauce thickens.
8. When the sauce has thickened, spoon the sticky sesame chicken over cooked rice and sprinkle with sesame seeds and sliced green onions.

Expert Tips for Perfect Results

• The sauce recipe makes just enough to coat the chicken perfectly, but if you’re like me and love extra sticky sauce to drizzle over rice or a side of lemon garlic roasted broccoli, I recommend doubling the sauce ingredients for extra saucy goodness.
• If green onions aren’t your thing, try swapping in cilantro or parsley for a fresh twist, or skip the greenery entirely and just sprinkle with sesame seeds for a simple finish.
• Not a fan of sesame seeds? No worries! Some toasted, chopped cashews or peanuts add a nice crunch and complement all those flavors beautifully on this sticky sesame chicken.

Ways to Customize and Serve

• For me, steamed broccoli is the ultimate side for Asian-inspired dishes like this. Whether you steam, roast, or grill it, add it alongside your sticky chicken and rice for a tasty, healthy balance. Double your sauce so you can toss the broccoli right in that sticky, flavorful glaze too—or make it a one-pan meal with this 15-minute sesame chicken and broccoli.
• I nearly always serve this sticky sesame chicken over white rice, but jasmine or basmati rice are equally yummy with their fragrant aroma. Brown rice is great if you prefer, but just remember it takes a little longer to cook. Looking for a low-carb option? Cauliflower rice steamed in the bag works perfectly for a lighter take.
• Feeling noodle-y? This sticky chicken shines over Asian-style noodles like rice noodles, udon, or soba. No Asian noodles on hand? Go with spaghetti or angel hair pasta—they soak up that sauce so well.
• Make it a power bowl by piling on vegetables and serving your sticky sesame chicken over nutrient-rich quinoa for extra protein and fiber.
• Of course, if you’re short on time or just really hungry, eating this chicken straight from the pan is perfectly okay. I won’t judge—I’ve definitely done it myself a time or two!

Storing, Freezing, and Reheating

This sticky sesame chicken keeps beautifully in an airtight container in the fridge for up to 5 days. Want to stash some away for later? Freeze it for up to 5 months, then thaw and microwave until warmed through. If it seems a little dry after reheating, just whip up a quick batch of honey-garlic sesame sauce or loosen what’s left with a splash of water, rewarm, and toss the chicken back in. Yum!

Answers to Common Questions

• Q: Can I use chicken thighs instead of breasts?

  A: Absolutely! Boneless, skinless chicken thighs stay juicy and tender. The cooking time stays about the same—just cook until the chicken is fully done and golden brown, about 5 to 10 minutes depending on size.

• Q: How can I make this recipe gluten-free?

  A: Swap the all-purpose flour with a gluten-free flour blend or plain rice flour. Use gluten-free soy sauce or tamari. Cornstarch is naturally gluten-free, so you’re good there.

• Q: Do I have to pan-fry the chicken? Can I bake or air-fry it?

  A: Totally! If you want a lighter version, bake coated chicken at 425°F (220°C) for 15–20 minutes, flipping once, until golden and cooked through. For air frying, set 400°F (200°C) and cook for 10–12 minutes, checking doneness. Toss cooked pieces in sauce afterwards. Prefer a full oven-baked dinner? Try Chicken Zucchini Bake.

• Q: How do I get extra crispy chicken?

  A: Make sure your oil is nicely hot (medium to medium-high heat) before adding chicken. Cook in batches so you don’t crowd the pan. Let your coated chicken chill in the fridge 10–15 minutes before frying to help that coating stick. Use a slotted spoon to drain on paper towels once done.

• Q: The sauce seems too thin — how do I thicken it?

  A: Whisk cold water and cornstarch together to make a slurry (about 1 tablespoon water and 2 tablespoons cornstarch), then stir that into your boiling sauce and cook until thickened. Add more slurry if you want it thicker and stickier.

• Q: Can I reduce the sugar or sodium in the sauce?

  A: Sure! Adjust the honey and brown sugar down to taste or use a sugar substitute. Swap regular soy sauce for low-sodium and taste as you go to keep the balance between sweet and tangy.

• Q: Can I make this ahead or freeze it?

  A: Yes, this sticky sesame chicken stays fresh in the fridge for up to 5 days and freezes well for up to 5 months. Reheat gently in the microwave or oven. If sauce is dry, add a little fresh sauce or a splash of water to bring back that stickiness before serving.

• Q: Are there common allergens in this recipe?

  A: Yes, here are some to watch for: egg (used in dredge), wheat (in flour and soy sauce unless substituted), soy (soy sauce), and sesame (sesame oil and seeds). If you add nuts as garnish, that’s another allergen to keep in mind.

• Q: How much sauce does this make? Can I have more?

  A: The sauce amount is perfect to coat the chicken evenly, but if you love extra sauce drizzled over your rice (or spooned over Tasty Orzo with Mushrooms), you can definitely double the ingredients to get a saucier dish. I always go for double if I want that extra sticky sesame chicken goodness!