Sesame Chicken

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Golden, tender bites of chicken glazed in a sticky, sweet-savory sauce—this Sticky Sesame Chicken is everything you crave from your favorite takeout, but made right in your own kitchen. The glossy, rich sauce clings to every piece, bringing together bold soy, a touch of sweetness, and that hint of garlic and ginger warmth. Finished with a generous sprinkle of sesame seeds and bright green peas, it’s a dish that’s as vibrant as it is comforting.

Whether you’re whipping it up for a quick weeknight dinner or impressing guests with something bold and satisfying, Sticky Sesame Chicken delivers the perfect balance of texture and flavor. Crispy on the outside, juicy on the inside, and coated in that irresistible sauce—it’s pure joy in a skillet.

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Why You’ll Love This Sticky Sesame Chicken

• Restaurant-quality flavor at home – This dish brings that classic Asian takeout flavor without needing to order in.
• Fast and simple – Ready in about 30 minutes, it’s ideal for busy evenings.
• Family-friendly – It’s sweet, savory, and kid-approved.
• Customizable – Serve it with rice, noodles, or tuck into lettuce wraps.
• Meal-prep friendly – It stores well and tastes great reheated.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into cooking your Sticky Sesame Chicken, having the right tools on hand makes all the difference in ease and quality:

• Large Non-Stick Skillet or Wok: The wide surface and even heat distribution are key for quickly browning the chicken while maintaining a juicy interior.
• Mixing Bowls: Use one for coating the chicken in cornstarch and seasoning, and another for preparing your sauce.
• Tongs or Slotted Spoon: Ideal for flipping and removing the chicken pieces without splashing or breaking the coating.
• Whisk: Essential for blending the sauce ingredients into a smooth, glossy mixture before adding it to the pan.
• Measuring Cups & Spoons: Precision matters, especially when balancing sweet, salty, and umami flavors in the sauce.

Having these tools prepped and within reach streamlines the cooking process and keeps cleanup to a minimum.

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Preparation Tips

• Cut Even Pieces: Dice your chicken into similar-sized chunks so they cook evenly and absorb sauce better.
• Pat Chicken Dry: Before tossing in cornstarch, pat the chicken with paper towels. This helps it get crispy when seared.
• Cornstarch Coating: Don’t skip this step—it’s what gives the chicken its light, crispy crust and helps the sauce cling.
• Medium-High Heat Is Key: You want the pan hot enough to sear the chicken but not so hot it burns the coating.
• Pre-mix Your Sauce: Stir everything together in a bowl before adding it to the pan so the flavors are evenly distributed and there are no clumps.

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Ingredients for This Sticky Sesame Chicken

To make this delicious Sticky Sesame Chicken, you’ll need the following fresh and pantry-friendly ingredients:

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ⅓ cup cornstarch – for that essential crispy coating
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil, for frying

For the Sauce:

• ¼ cup soy sauce – low-sodium preferred
• 3 tablespoons honey – adds that signature sticky sweetness
• 2 tablespoons brown sugar – deepens the flavor with a hint of molasses
• 1 tablespoon rice vinegar – adds brightness and balances the sweetness
• 1 tablespoon sesame oil – brings that nutty, toasted sesame flavor
• 2 cloves garlic, minced – for aromatic depth
• 1 teaspoon fresh ginger, grated – adds warmth and zing
• 1 tablespoon cornstarch mixed with 2 tablespoons water – for thickening

For Garnish:

• 1–2 teaspoons sesame seeds – toasted or plain
• ½ cup green peas (optional) – adds freshness and color

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Step 1: Prep the Chicken

In a large bowl, season the chicken pieces with salt and pepper. Toss them with cornstarch until each piece is lightly coated. This step ensures a light, crispy texture once pan-fried.

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Step 2: Make the Sauce

In a separate bowl or measuring cup, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. In a small cup, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set both mixtures aside.

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Step 3: Cook the Chicken

Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Sear for 4–5 minutes on each side until golden and cooked through. Remove from the pan and set aside on a plate.

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Step 4: Add the Sauce

Reduce heat to medium. In the same skillet, pour in the prepared sauce. Let it simmer for 2 minutes, then stir in the cornstarch slurry. Cook until the sauce thickens into a glossy glaze, about 2–3 more minutes.

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Step 5: Combine and Finish

Return the cooked chicken to the skillet and toss to coat it evenly with the thickened sauce. Add green peas if using and cook for 1 more minute until heated through. Sprinkle with sesame seeds and give everything one final toss.

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Notes

• Chicken thighs vs. breasts: Thighs are juicier and more forgiving if slightly overcooked, while breasts are leaner and cook faster.
• Adjust sweetness: Prefer a less sweet dish? Reduce the honey or brown sugar slightly and up the soy sauce.
• Add heat: A teaspoon of chili garlic sauce or a pinch of red pepper flakes adds a nice kick if you like it spicy.
• Use frozen peas: No need to thaw—just toss them in during the final minute of cooking and they’ll warm up perfectly.
• Make it gluten-free: Swap the soy sauce for tamari or coconut aminos.

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Watch Out for These Mistakes While Cooking

• Skipping the cornstarch coating: This step is key to getting the right crispy texture and helping the sauce stick to the chicken.
• Overcrowding the pan: Cook the chicken in batches if needed. Overcrowding lowers the pan temperature and steams the chicken instead of searing it.
• Not drying the chicken: If your chicken is too wet, it won’t crisp up. Pat it dry with paper towels before coating.
• Adding sauce too early: The sauce should go in after the chicken is fully cooked, or it may burn before the chicken is done.
• Over-thickening the sauce: Add the cornstarch slurry gradually. You can always add more if needed, but too much will make the sauce overly sticky or gelatinous.

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What to Serve With Sticky Sesame Chicken?

Here Are 8 Delicious Pairing Ideas:

1. Steamed Jasmine or Basmati Rice
   A classic choice—fluffy rice soaks up the rich sesame sauce beautifully.
2. Garlic Fried Rice
   For a punchier pairing, garlic fried rice adds savory depth and texture.
3. Stir-Fried Vegetables
   Broccoli, bell peppers, and snap peas tossed in a light soy-garlic glaze add freshness and crunch.
4. Lo Mein Noodles
   Tossed in sesame oil and soy sauce, lo mein makes a flavorful, slurp-worthy base.
5. Asian Slaw
   Crisp cabbage, carrots, and sesame-ginger dressing cut through the richness of the chicken.
6. Cucumber Salad
   A refreshing, cool cucumber salad with rice vinegar and sesame seeds complements the warm, sticky chicken.
7. Steamed Dumplings or Potstickers
   A fun appetizer or side that pairs well in an Asian-inspired spread.
8. Lettuce Wraps
   Turn this into a hands-on dinner—wrap sticky sesame chicken in butter lettuce leaves with sliced scallions and carrots.

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Storage Instructions

To keep your Sticky Sesame Chicken tasting fresh:

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce may thicken slightly, but it reheats beautifully.
• Freezer: Place cooled chicken in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating Tips: Warm in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between, until hot.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 430
• Protein: 34g
• Carbohydrates: 30g
• Sugar: 14g
• Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 820mg
• Fiber: 1g

Note: Nutrition may vary depending on the exact ingredients and portions used.

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Frequently Asked Questions

How do I make this dish spicier?

You can add crushed red pepper flakes, a teaspoon of sriracha, or chili garlic sauce to the glaze for a spicy kick. Adjust to your heat preference!

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Can I bake the chicken instead of pan-frying?

Yes! Coat the chicken in cornstarch, spray lightly with oil, and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through. Then toss in the sauce.

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Is this recipe gluten-free?

It can be! Just use tamari or coconut aminos instead of soy sauce, and double-check that your cornstarch and other condiments are certified gluten-free.

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Can I make this ahead of time?

Absolutely. You can cook the chicken and refrigerate it separately from the sauce. Reheat and combine just before serving to maintain the best texture.

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What’s the best substitute for rice vinegar?

Apple cider vinegar or white vinegar can work in a pinch, though rice vinegar has a slightly sweeter, more delicate flavor that pairs beautifully with this sauce.

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Can I add vegetables to the dish?

Yes! Bell peppers, snow peas, or broccoli work great. Sauté them separately or toss them in with the sauce before adding the chicken back in.

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How do I keep the chicken crispy?

Serve immediately after coating with sauce for the best texture. If you’re meal-prepping, store sauce and chicken separately and combine when reheating.

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Can I use pre-cooked or leftover chicken?

Sure! Just skip the frying step. Dice the pre-cooked chicken and simmer it in the sauce until warmed through and well coated.

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Conclusion

Sticky Sesame Chicken is the kind of meal that checks every box—it’s quick, flavorful, comforting, and crowd-pleasing. Whether you’re making dinner in a pinch or treating yourself to a cozy night in, this recipe gives you that glossy, restaurant-style perfection right at home. With a golden, crispy finish and a luscious, sesame-laced sauce, it’s easy to see why this one’s a repeat favorite. Grab your skillet—dinner just got exciting.

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