Crispy Sesame Chicken with a Sticky Asian Sauce - tastier than that naughty takeaway and super simple to make. Sweet, salty, crispy, sticky and a little bit spicy - it covers all the bases for one of these meals that everyone polishes off. Its a real family favourite!
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
4.9 stars (738 reviews)
Keywords
Any Time Of the year, better than takeout, Chinese New Year, dinner party, easy
Ingredients
5 tbsp vegetable oil
2 eggs (lightly beaten)
3 tbsp cornflour (cornstarch)
10 tbsp plain (all-purpose) flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 chicken breast fillets (chopped into bite-size chunks)
1 tbsp sesame oil (optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer)
2 cloves garlic (peeled and minced)
1 tbsp Chinese rice vinegar (white wine vinegar will work too)
2 tbsp honey
2 tbsp sweet chilli sauce (use more or less depending on the brand and how spicy you like it)
3 tbsp ketchup
2 tbsp brown sugar
4 tbsp soy sauce
boiled rice
2 tbsp sesame seeds
small bunch spring onions/scallions (chopped)
Categories
Dinner
Cuisine
Asian
Steps
Prep your ingredients - place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
Heat the oil in a wok or large frying pan until hot.
Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
Nutitrion
Serving Size: 1 serving
Calories: 542 kcal
Carbohydrates: 47 g
Protein: 26 g
Fat: 28 g
Saturated Fat: 4 g
Cholesterol: 136 mg
Sodium: 1915 mg
Sugar: 22 g
Reviews
Bob on 2026-04-17 (5 stars): I love the sound of this recipe but I live on my own and I am confused as to how to adjust the ingredients for one person. Have you any suggestions please?
Brian on 2026-04-16 (5 stars): Simply to follow great taste & plenty of it from the amount in the recipe . Thank you
dd on 2026-04-14 (5 stars): Amazing, So easy to make and overall so worth it, If you enjoy asian food, you will enjoy this
:)
Michelle Anderson on 2026-03-28 (5 stars): Tried this dish, doubled up the amount of chicken and the made triple the amount of sauce, just because the sauce was sooo nice we wanted extra on the side.
Thank you so much for sharing your recipe x
Joana Macedo on 2026-03-27 (5 stars): It was delicious. My children LOVED IT. I will be cooking it again tonight.
Kristina Ekkergaard on 2026-03-21 (5 stars): Amazing!
CJB on 2026-03-21 (5 stars): One of my family favourites from your receipes! When we are craving something nice on a weekend, this is right up there as a great fakeaway! All of your chiense dishes are so good. We don't have a good chiense takeaway in our area, so this is a frequent in our house. This along with your egg fried rice, goes down so well, especially with two hungry teen boys!
Debbie on 2026-03-17 (5 stars): The sesame chicken was really yummy and a big hit! Followed the directions and don’t believe anything needs to be changed. I guess if you like a little spicy or you could add a little more spice, but it was so yummy.
Sarah on 2026-03-12 (5 stars): This was excellent! I love how nicely the chicken crisped up. Dredging chunks was a little tedious but worth it! I doubled the sauce since I just like stuff saucy and it was fantastic. Easy ingredients too. Plates were scraped clean!
Rob on 2026-03-10 (5 stars): This recipe is restaurant quality and full of flavour and texture, it ticks all the boxes and was very tasty and delicious the whole family loved it. It deserves 10 stars regards Rob .
Aaron on 2026-03-02 (5 stars): Excellent recipe! I just made it for the family and it was a hit!
Vicky East on 2026-02-26 (5 stars): This was really quick and tasty to throw together. In our house my son is the one who can do really flavourful Asian inspired dishes without a recipe so I usually leave it to him if that's our dinner of choice. However but he was not able to cook tonight so I found this recipe. When he had his meal he gave it a thumbs up and said it was very good so I've print it off and it's in my recipe folder. Hubby also really enjoyed it.
Jackie on 2026-02-13 (5 stars): Oh my goodness, this recipe is so good. I’ve made it twice now and it’s going to be one of my weekly meals. I’m just away to check out some more of your recipes. I love any kind of chicken or beef curry, especially hot. I’m not really one who posts but this one was so worth it I just had to let you know
