Sesame Chicken with Homemade Sauce | CookOS

Sesame Chicken

Name: Sesame Chicken with Homemade Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 1 tsp garlic powder; 1 tsp black pepper; 1/2 tsp salt; 1/2 cup cornstarch; 1/4 cup vegetable oil, for frying; 1/2 cup chicken broth; 1/4 cup soy sauce; 1/4 cup brown sugar, packed; 1 tbsp minced garlic; 2 tbsp ketchup; 1 tbsp apple cider vinegar; 1 tsp toasted sesame oil; 1 tbsp cornstarch; 2 tbsp water; Sesame seeds, for garnish; Green onions, sliced for garnish

Sesame Chicken combines crispy pan-fried chicken pieces with a rich homemade sesame sauce made from soy, brown sugar, and garlic. It's a quick weeknight dinner that rivals takeout and comes together in under 30 minutes.

🌍Chinese-American 🏷️Sesame chicken 🏷️Chicken 🏷️Takeout-style 🏷️Sweet and savory Weeknight dinner

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

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Ingredients

1 lb chicken breast, cut into bite-sized pieces
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
1/2 cup cornstarch
1/4 cup vegetable oil, for frying
1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup brown sugar, packed
1 tbsp minced garlic
2 tbsp ketchup
1 tbsp apple cider vinegar
1 tsp toasted sesame oil
1 tbsp cornstarch
2 tbsp water
Sesame seeds, for garnishoptional
Green onions, sliced for garnishoptional

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Instructions

1
In a large bowl, season the bite-sized chicken pieces with garlic powder, black pepper, and salt.
2
Add cornstarch to the bowl and toss until the chicken is evenly coated.
3
Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken and cook, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4
In the same skillet, combine chicken broth, soy sauce, brown sugar, minced garlic, ketchup, apple cider vinegar, and toasted sesame oil. Bring the mixture to a simmer.
5
In a small bowl, whisk together 1 tbsp of cornstarch and 2 tbsp of water to create a slurry. Pour the slurry into the simmering sauce.
6
Continue to simmer, stirring constantly, until the sauce has thickened.
7
Return the cooked chicken to the skillet and toss to coat thoroughly in the thickened sesame sauce.
8
Garnish with sesame seeds and sliced green onions. Serve immediately with rice and steamed vegetables.

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Tips & Notes

Pro tips

Pat chicken pieces completely dry before dredging in cornstarch—moisture prevents crispiness.
Cook in batches over medium-high heat rather than crowding the pan; this ensures even browning and a crispy exterior.
Toss chicken with sauce immediately after frying while still warm so it absorbs flavor; add sesame seeds just before serving for texture.
Test doneness with a meat thermometer (165°F at the thickest piece) rather than relying on color alone.

Substitutions

Brown sugar → honey or white sugar (adjust sauce sweetness to taste)
Soy sauce → tamari (for gluten-free) or coconut aminos (lower sodium)
Vegetable oil → canola or peanut oil (neutral high-heat oils work best)

Storage & make-ahead

Store cooked chicken and sauce separately in airtight containers for up to 3 days; reheat sauce on the stovetop and toss with chicken to restore crispness.

Common Questions

Can I use chicken thighs instead of breast?

Yes. Thighs will take 2–3 minutes longer to cook through and offer more flavor and juiciness. Ensure pieces reach 165°F internally.

What's the best way to get the chicken crispy?

Pat chicken dry before coating, use cornstarch (not flour alone), and don't overcrowd the pan. Fry in batches if needed over medium-high heat.

Can I make the sauce ahead?

Yes. Mix soy sauce, brown sugar, chicken broth, and garlic up to 2 days ahead. Store in the fridge and reheat gently before tossing with chicken.

Is this recipe gluten-free?

Use tamari or gluten-free soy sauce in place of regular soy sauce. All other ingredients are naturally gluten-free.

How do I reheat leftovers?

Store chicken and sauce separately in airtight containers for up to 3 days. Reheat sauce gently on the stovetop and toss with chicken just before serving to maintain crispness.