Easy Crispy Sesame Chicken – Sweet, Sticky & Ready in 30 Minutes

This golden, crispy sesame chicken delivers restaurant-quality results in just 30 minutes, no wonder it’s gone viral with over 2 million saves on Pinterest! My foolproof crispy sesame chicken method creates the perfect crispy coating that stays crunchy even after tossing in that addictive sweet and savory sesame glaze.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 4

Why This Crispy Sesame Chicken Recipe is Breaking the Internet

I first stumbled across this crispy sesame chicken recipe during a late-night Pinterest scroll (we’ve all been there!), and after seeing it pop up on my feed for the third time in one week, I knew I had to try it. The original crispy sesame chicken recipe was good, but I’ve perfected it with a few game-changing tweaks that make it absolutely irresistible.

What makes this crispy sesame chicken version special? The secret is in the double-coating technique that creates an ultra-crispy exterior that doesn’t get soggy when sauced. Plus, I’ve streamlined the crispy sesame chicken process so you can have this on the table faster than delivery!

What You’ll Need: Ingredient Breakdown

For the Chicken:

• 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces) – Thighs stay juicier than breasts
• 1 cup all-purpose flour – Creates the base coating
• 1 cup cornstarch – The secret to extra crispiness
• 2 large eggs (beaten) – Helps coating adhere
• 1 cup buttermilk – Tenderizes and adds tang
• 2 tsp garlic powder – Flavor boost
• 1 tsp onion powder – Adds depth
• 1 tsp paprika – For color and mild spice
• 1 tsp salt – Essential seasoning
• ½ tsp black pepper – Just a pinch
• Vegetable oil for frying (about 4 cups) – For deep frying

For the Sesame Glaze:

• ⅓ cup soy sauce – Salty, umami base
• ⅓ cup honey – Natural sweetness
• 3 tbsp rice vinegar – Balances the sweetness
• 2 tbsp sesame oil – That signature nutty flavor
• 3 cloves garlic (minced) – Aromatic punch
• 1 tbsp fresh ginger (grated) – Warm spice
• 2 tbsp cornstarch – Thickens the glaze
• 2 tbsp water – For mixing cornstarch
• 3 tbsp sesame seeds (toasted) – For garnish and crunch
• 2 green onions (sliced) – Fresh finish

Step-by-Step Instructions

Step 1: Prep the Chicken

1. Cut chicken thighs into uniform, bite-sized pieces (about 1-inch chunks)
2. Place chicken in a bowl with buttermilk and let marinate for 15 minutes while you prep everything else
3. Pro Tip: Room temperature chicken fries more evenly!

Step 2: Set Up Your Coating Station

1. In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper
2. Place beaten eggs in a separate shallow dish
3. Success Secret: Having everything ready before you start frying is crucial!

Step 3: Create the Double Coating

1. Remove chicken from buttermilk and dredge each piece in the flour mixture
2. Dip into beaten eggs, then back into flour mixture for a double coating
3. Place coated chicken on a wire rack and let rest for 5 minutes
4. Why This Works: The resting time helps the coating set for maximum crispiness

Step 4: Fry to Golden Perfection

1. Heat oil to 350°F (175°C) in a large, heavy-bottomed pot
2. Fry chicken in batches (don’t overcrowd!) for 4-5 minutes until golden brown and internal temp reaches 165°F
3. Transfer to a paper towel-lined plate
4. Temperature Tip: Use a thermometer – proper oil temperature is key to crispy, not greasy chicken

Step 5: Make the Sesame Glaze

1. While chicken fries, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan
2. Mix cornstarch and water in a small bowl until smooth
3. Bring sauce mixture to a simmer over medium heat
4. Stir in cornstarch slurry and cook until thickened (about 2 minutes)
5. Consistency Check: The glaze should coat the back of a spoon

Step 6: Toss and Serve

1. In a large bowl, toss hot crispy chicken with the warm sesame glaze
2. Garnish with toasted sesame seeds and sliced green onions
3. Serve immediately over steamed rice or noodles

Frequently Asked Questions

Variations & Serving Ideas

Serving Suggestions:

• Classic: Over steamed jasmine rice with steamed broccoli
• Fusion: In lettuce wraps with cucumber and avocado
• Comfort: Over creamy mashed potatoes
• Fresh: On top of an Asian-inspired salad with mixed greens

Crispy Sesame Chicken Flavor Variations:

• Spicy Sesame: Add 1-2 tsp sriracha to the glaze
• Orange Sesame: Replace honey with orange juice concentrate
• Garlic Lover’s: Double the garlic in the glaze
• Weeknight Hack: Use store-bought teriyaki sauce as a base and add sesame oil

Thinking of making wings instead? Don’t miss this helpful post on how long to cook chicken wings in the air fryer,super crispy, super easy!

Meal Prep Tips:

• Freeze uncooked, coated chicken for up to 3 months
• Make extra glaze and store in the fridge for quick weeknight meals
• Transform leftovers into fried rice or noodle bowls

Expert Tips for Perfect Crispy Sesame Chicken

Temperature is Everything: Use a thermometer for both oil temperature and chicken doneness. This prevents greasy, undercooked disasters.

The Resting Game: Let coated chicken rest before frying, this step is crucial for crispy sesame chicken success.

Batch Cooking: Don’t overcrowd the pan. Better to fry in batches than end up with soggy chicken.

Fresh Ginger Matters: Pre-ground ginger won’t give you the same bright, zesty flavor as fresh.

Why This Recipe Works Every Time

The magic is in the science: cornstarch creates a lighter, crispier coating than flour alone, while the buttermilk marinade ensures tender, juicy chicken. The sesame glaze strikes the perfect balance between sweet and savory, with just enough thickness to coat without making the crispy sesame chicken soggy.

Love this recipe? Save it to your Pinterest boards and tag me @recipeslime when you make it, I love seeing your creations! Don’t forget to leave a star rating below and let me know how it turned out.

Rate this recipe: ⭐⭐⭐⭐⭐ (4.8/5 from 2,847 reviews)

Easy Crispy Sesame Chicken – Sweet, Sticky & Ready in 30 Minutes

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• Author: Jana
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

This easy crispy sesame chicken delivers restaurant-quality results with an irresistibly crunchy coating and glossy sweet-savory glaze. Each bite offers the perfect contrast of textures – from the golden, crispy exterior to the tender, juicy chicken inside, all enveloped in a rich sesame sauce that’s both sweet and tangy. What makes this recipe special is its foolproof double-coating technique that ensures maximum crispiness, while the homemade sesame glaze creates that signature sticky coating that clings beautifully to every piece.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 large eggs, beaten
• 1 cup buttermilk
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable oil for frying

For the Sesame Glaze:

• 1/3 cup soy sauce
• 1/3 cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon red pepper flakes (optional)

For Garnish:

• 3 tablespoons sesame seeds, toasted
• 2 green onions, sliced
• Cooked jasmine rice for serving

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Instructions

Step 1: Prepare the Chicken

1. Cut chicken thighs into uniform 1-inch pieces for even cooking.
2. Place chicken in a bowl with buttermilk and marinate for 15 minutes.
3. In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
4. Set up coating station with flour mixture and beaten eggs in separate shallow dishes.

Step 2: Create the Double Coating

1. Remove chicken from buttermilk and dredge each piece in flour mixture, shaking off excess.
2. Dip coated chicken into beaten eggs, ensuring complete coverage.
3. Return to flour mixture for second coating, pressing gently to adhere.
4. Place double-coated chicken on a wire rack and let rest for 5 minutes.

Step 3: Fry the Chicken

1. Heat vegetable oil to 350°F (175°C) in a large, heavy-bottomed pot.
2. Fry chicken in batches of 8-10 pieces to avoid overcrowding.
3. Cook for 4-5 minutes until golden brown and internal temperature reaches 165°F (74°C).
4. Transfer to paper towel-lined plate to drain excess oil.

Step 4: Make the Sesame Glaze

1. In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Bring mixture to a simmer over medium heat.
3. In a small bowl, whisk cornstarch with water until smooth to create slurry.
4. Add cornstarch slurry to simmering sauce, whisking constantly.
5. Cook for 1-2 minutes until glaze thickens and coats the back of a spoon.
6. Remove from heat and stir in red pepper flakes if using.

Step 5: Combine and Serve

1. In a large bowl, toss hot crispy chicken with warm sesame glaze until evenly coated.
2. Transfer to serving platter and garnish with toasted sesame seeds and sliced green onions.
3. Serve immediately over steamed jasmine rice.

Notes

Cooking Tips:

• Temperature control: Use a thermometer to maintain oil at 350°F for optimal crispiness.
• Don’t skip the rest: Letting coated chicken rest helps the coating adhere better.
• Fresh ginger: Grate fresh ginger rather than using ground for brighter flavor.
• Serve immediately: Toss with glaze just before serving to maintain crispiness.

Substitutions:

• Gluten-free option: Replace flour with 1:1 gluten-free flour blend
• Chicken alternatives: Boneless chicken breasts (cut into pieces) or chicken tenders
• Honey substitute: Maple syrup or brown sugar
• Buttermilk alternative: Regular milk + 1 tablespoon lemon juice

Variations:

• Spicy version: Add 1-2 teaspoons sriracha to the glaze
• Orange sesame: Replace rice vinegar with fresh orange juice
• Baked option: Bake at 425°F for 20-25 minutes, flipping halfway through

Storage:

• Leftovers: Store in refrigerator for up to 3 days
• Reheating: Oven at 375°F for 5-7 minutes to restore crispiness
• Make-ahead: Freeze uncooked coated chicken for up to 3 months

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Deep Frying, Glazing
• Cuisine: Asian-American

Nutrition

• Serving Size: 1 cup
• Calories: 485
• Sugar: 18g
• Sodium: 890mg
• Fat: 26g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 145mg