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Takeout Sesame Chicken is a Chinese-American takeout classic that you can make at home in under 30 minutes! This crispy chicken and deliciously sweet sauce is a family favorite! You’re going to love it!

A bowl filled with crispy and sweet sesame chicken and rice.

Could we possible rave about Takeout Sesame Chicken any more? We are head-over-heels for this recipe! We love good takeout, especially when the whole family is on board and we can all share! However, this recipe is even better than our favorite takeout. Plus, it’s ready in just 30 minutes. Busy weeknight dinners just don’t get any better than this. Trust us, you’re going to love this one! 

Takeout Sesame Chicken is not an authentic Chinese recipe, but rather a typical American version of Chinese-American takeout restaurants. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.

  • Frying Tips:

    Check your oil temperature before you begin frying, and make sure it has reached 350 degrees Fahrenheit. Once you add the chicken the oil will cool down slightly, so keep an eye on the temperature while frying and do your best to maintain temperature.

    Be careful not to crowd the pan with too many pieces of chicken at once, they can stick together and not cook properly. Work in batches to make sure the chicken pieces are not overcrowded.

  • Lite Variation:

    If you would like a lighter version, skip the coating and frying. Simply sauté your chicken pieces in a small amount of oil rather than frying.

  • Serving Suggestions

    We love sesame chicken over rice, chow mein, or even a bed of steamed veggies.

  • Do I need a wok to make Crispy and Sweet Sesame Chicken?

    Not at all! We love cooking in a wok, but you can still get amazing results with this recipe if you use a large skillet.

  • Chicken Cut Options:

    Chicken breasts can be easier to work with, but we also love the fattiness and flavor of chicken thighs. Go ahead and use whichever you prefer.

  • Make Ahead Instructions:

    If you are trying to save time during the busy dinner hour, make the sauce up to a week ahead of time and store in an airtight container in the fridge until ready to use.

  • Storage and Reheating Instructions:

    Sesame chicken is best eaten fresh while the chicken is still crispy. Once it has sit out for awhile it will no longer be crispy, though the flavor will still be amazing! Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat until warmed through.

If you like this recipe, you may be interested in these other delicious Asian Inspired recipes:

Chopsticks holding up a piece of crispy and sweet sesame chicken.
A black dinner bowl filled with white rice and takeout sesame chicken.
Sesame Chicken is a Chinese-American takeout classic, that you can make at home in under 30 minutes! This family favorite meal combines crispy chicken pieces with a delicious sauce. Serve over a bed of rice and steamed veggies for a complete meal. 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 boneless skinless chicken breasts , about 1 pound
  • 1/2 cup flour all purpose
  • 2 tablespoons cornstarch
  • 2 teaspoon table salt
  • 1 teaspoon white pepper
  • 3 eggs large
  • 2-4 cups vegetable oil , for frying


  • 3/4 cup water
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/8 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 3 cloves garlic , minced

To Finish

  • 1/4 cup sliced green onions (optional)
  • 2 tablespoons sesame seeds
  • Cut chicken breasts into bite-sized pieces. In a medium-sized mixing bowl, whisk together flour, cornstarch, salt, and white pepper. In a separate bowl, whisk the eggs. Submerge chicken breast pieces in egg mixture first, then dredge in dry mixture and set aside.
  • Meanwhile, pour enough vegetable oil into a large pot or saucepan to cover the bottom with 2 inches of vegetable oil Heat to 350 degrees F. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain on a paper towel-lined plate.
  • While the chicken is cooking, combine in a bowl-water, honey, ketchup, brown sugar, rice vinegar, soy sauce, hoisin sauce, cornstarch, and ground ginger. Set aside.
  • In a large skillet, heat the tablespoon of sesame oil and garlic together over medium high heat until garlic turns a darker shade and is more fragrant. Add in the the sauce mixture and simmer the sauce over medium heat for 3-4 minutes until it thickens up. Add chicken right into the sauce and toss to fully coat. Sprinkle with sesame seeds.
  • Serve immediately. Garnish with green onions (if using).
Serving Suggestion: Served over rice and garnished with green onions. Sauce may be made before hand and stored in fridge for up to a week. 


Calories: 476kcal | Carbohydrates: 77g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 2054mg | Potassium: 440mg | Fiber: 2g | Sugar: 54g | Vitamin A: 336IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 3mg
Course: Main Dish
Cuisine: Chinese American
Keyword: General Tso Chicken
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