Crispy Sesame Chicken with a Sticky Asian Sauce

If you love takeout-style comfort food, this is the crispy chicken recipe you absolutely need in your life! My Crispy Sesame Chicken with a Sticky Asian Sauce is everything you crave—juicy chicken pieces fried to crunchy, golden perfection and tossed in a glossy, sweet, and just-slightly-spicy sauce that hits every irresistible note.

The sticky sauce clings to every bite, bursting with classic flavors like soy, garlic, ginger, and a hint of sesame. It’s easy enough for a weeknight, yet impressive enough to wow your family or guests.

Inspired by my favorite local Chinese restaurant, I created this recipe so you can skip takeout and make it even better at home. It’s the ultimate crowd-pleaser and a dish you’ll want on repeat!

Serve it over fluffy rice or with steamed veggies for a meal that’ll have everyone coming back for seconds.

Why You'll Love This Recipe

• Crispy, golden chicken every single time—even without a deep fryer!
• The sticky, sweet-salty sauce coats every bite and is totally addictive.
• Faster (and tastier) than takeout—ready in under an hour.
• Customizable for spice level, protein, and even healthier swaps.

Key Ingredients for Crispy Sesame Chicken with a Sticky Asian Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs

Juicy, flavorful chicken thighs are the star here. They stay tender inside while crisping up beautifully on the outside. Cut them into even, bite-sized pieces for the best texture. You can use chicken breast if you prefer a leaner option, but thighs are more forgiving and stay moist.

Cornstarch

Cornstarch is the secret to that ultra-crispy coating! It creates a light, crunchy exterior when fried, much like your favorite takeout spots. If needed, potato starch also works well, or you can use a blend with flour for a slightly thicker crust.

Soy Sauce

Soy sauce brings the umami backbone to the sticky sauce, tying together all the sweet, savory, and tangy flavors. For a gluten-free version, tamari or coconut aminos make great substitutes with a similar depth.

Toasted Sesame Oil

Just a small splash of toasted sesame oil transforms the sauce, adding incredible nutty aroma and richness. Look for toasted sesame oil (not plain) for maximum flavor. If you don’t have it, a few extra sesame seeds on top work in a pinch.

Honey

Honey gives the sauce its signature sticky sweetness and beautiful shine. Feel free to substitute with maple syrup or brown sugar if you like, but honey’s floral notes really make this dish sing.

Instructions for Crispy Sesame Chicken with a Sticky Asian Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Chicken

Pat the chicken pieces dry with paper towels. Toss them with salt and pepper in a large bowl. Crack the eggs into a separate bowl and beat lightly. Add the chicken to the eggs and mix until well-coated.

Dredge and Coat

Spread the 1/2 cup of cornstarch onto a plate. Lift chicken pieces from the egg and dredge each one in cornstarch, ensuring all sides are coated. Shake off any excess and place on a clean plate. This coating is what gets super crispy when fried.

Fry the Chicken

Heat about 1/2 inch of vegetable oil in a large skillet or wok over medium-high heat. Once hot (a drop of batter should sizzle instantly), add chicken in batches, being careful not to crowd the pan. Fry 3 to 4 minutes per side, turning once, until deeply golden and crisp. Transfer to a paper towel-lined plate to drain.

Make the Sticky Asian Sauce

While the chicken cooks, whisk together soy sauce, honey, ketchup, rice vinegar, brown sugar, garlic, ginger, and sesame oil in a small saucepan over medium heat. In a separate small bowl, stir together 2 teaspoons cornstarch with 2 tablespoons water to make a slurry. Once the sauce is simmering, whisk in the slurry and cook for 2-3 minutes, until thickened and glossy.

Toss and Serve

Place fried chicken in a large clean bowl. Pour the hot sticky sauce over the chicken and toss until every piece is well coated. Sprinkle with toasted sesame seeds and green onions. Serve immediately over steamed rice and enjoy!

Recipe Variations

Make It Spicy

Craving heat? Add 1-2 teaspoons of sriracha, sambal oelek, or a pinch of red pepper flakes to the sauce for a spicy kick that pairs perfectly with the sweet and savory flavors.

Vegetarian or Vegan Version

Swap the chicken for extra-firm tofu, pressed and cubed, or even cauliflower florets. Fry or bake until crisp, then toss in the sticky sauce for a plant-based version everyone will love.

Gluten-Free Twist

Use tamari or coconut aminos in place of soy sauce and ensure your cornstarch is certified gluten-free. Serve over rice or gluten-free noodles for a totally gluten-free meal.

Lighter Oven-Baked Option

Want to cut down on oil? Arrange coated chicken pieces on a lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for about 20 minutes, flipping once, until crisp, then toss with sauce.

Add Veggies

Stir-fry bell peppers, broccoli florets, or snap peas and toss them in with the sauced chicken for added color, crunch, and nutrition.

Serving Suggestions

Pair your Crispy Sesame Chicken with steamed jasmine or basmati rice for the perfect base to soak up every drop of that sticky sauce. Add stir-fried veggies like broccoli, bok choy, or snap peas on the side for freshness and crunch. For a finishing touch, don’t forget the toasted sesame seeds and a sprinkle of sliced green onions—they add flavor and make the dish look restaurant-worthy!

Storage and Reheating

Store leftover sesame chicken in an airtight container in the fridge for up to 3 days. For best results, reheat in a skillet over medium heat to restore crispiness, adding a splash of water if needed to loosen the sauce. Microwave reheating works in a pinch, but the coating will be softer. You can also freeze the fried (but unsauced) chicken pieces for up to 2 months—just reheat in the oven and toss with fresh sauce before serving.

Frequently Asked Questions About Crispy Sesame Chicken with a Sticky Asian Sauce (FAQ)

Q: Can I use chicken breast instead of thighs?
A: Absolutely! Chicken breast works well for a leaner option, but keep an eye on it while frying to avoid overcooking.

Q: Can I make this ahead of time?
A: You can prep and fry the chicken a few hours in advance, but toss with the sauce just before serving to keep the coating crisp.

Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil, for perfectly crispy results.

We hope you love this Crispy Sesame Chicken with a Sticky Asian Sauce as much as we do! It’s the perfect homemade takeout fix that’s sure to impress. Give it a try, then leave a comment or rating below to let us know how it turned out—your feedback makes our day!