Crispy sesame chicken with steamed broccoli and rice

Chef’s secret alert: I almost never tell people this, but the crispiest sesame chicken comes from a tiny trick I stole from a restaurant line — a light cornstarch blanket and a super-hot skillet. When you get that first sizzle and see the edges go golden-brown, you’ll know I wasn’t exaggerating. This recipe walks you through that one pro move plus a sticky, sweet-savory glaze that clings to every bite. I also keep the sides stupidly simple: steamed broccoli and fluffy rice so the chicken shines. Follow my notes and you’ll get crunchy, glossy pieces with a warm sesame aroma that makes the whole kitchen smell like takeout, only better.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This sesame chicken hits the sweet spot between crunchy and saucy. The outside turns delightfully crisp while the inside stays juicy; the glaze goes shiny and sticky, offering that finger-licking finish. It’s fast enough for a weeknight, impressive enough for friends, and so forgiving that even a distracted cook can pull it off. Plus, the broccoli steams bright green and the rice comes out fluffy — dinner feels balanced without much fuss. It’s so easy even your oven can’t mess it up (but we’re using the stove).

Ingredients

For the Main Dish:

• 1.5 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces (or breasts, see substitutions)
• 1/2 cup cornstarch
• 2 tbsp all-purpose flour
• 1 large egg, beaten
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup neutral oil (canola, vegetable) for frying
• 1 tbsp toasted sesame oil (for flavor)
• 2 tbsp sesame seeds, plus extra for garnish
• 2 green onions, thinly sliced (for garnish)

For the Sauce / Garnish:

• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 tsp crushed red pepper flakes (optional, for heat)

For the Sides:

• 1.5 cups long-grain white rice (uncooked)
• 3 cups water
• 1 lb broccoli florets
• Salt and a pat of butter or a drizzle of olive oil (optional)

How I Make It

Step 1:

Start the rice: rinse 1.5 cups rice until the water runs clear, then combine with 3 cups water in a pot. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes. Turn off heat and let it rest covered for 10 minutes. While the rice steams, prep the chicken and sauce so everything cooks quickly and smells amazing.

Step 2:

Mix the chicken coating: toss the chicken pieces with 1/2 cup cornstarch, 2 tbsp flour, 1 tsp salt, and 1/2 tsp pepper in a bowl. Dip each piece briefly in the beaten egg, then coat again in the cornstarch mix for a thin, even crust. This double layer gives you that irresistible crunch without feeling heavy.

Step 3:

Heat a large skillet over medium-high until shimmering. Add 1/4 cup neutral oil — it should sizzle when the first piece hits. Fry the chicken in batches so the pan stays hot and pieces don’t steam. Cook each batch about 3–4 minutes per side until the edges turn golden and you hear a steady sizzle. Transfer to a plate and keep warm. Tip: don’t crowd the pan; give each piece its moment to crisp.

Step 4:

Wipe the skillet lightly with a paper towel and lower heat to medium. Add a splash of sesame oil, then stir together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, ginger, and garlic. Pour the sauce into the skillet and let it come to a gentle bubble. Stir in the cornstarch slurry and watch the sauce thicken in 30–60 seconds. The aroma should turn rich and caramel-like.

Step 5:

Toss the fried chicken back into the skillet and coat every piece in the glossy sauce. Sprinkle 2 tbsp sesame seeds and half the green onions, then slide the skillet off heat. In a separate pot or steamer, steam the broccoli for 4–5 minutes until bright green and tender-crisp. Serve the chicken over rice with broccoli on the side, finishing with more sesame seeds and green onions. Eat hot and listen for the little crack of that sticky glaze as you cut into it.

Pro Tips

• Use chicken thighs for juiciness; they tolerate high heat better than breasts.
• Keep the oil hot between batches; cool oil makes the coating soggy. I wipe and reheat the pan if it smokes too much.
• Make the sauce in advance and reheat briefly — it thickens as it cools, so add a splash of water if it gets too stiff.
• For extra crunch, toss the fried chicken on a wire rack in a 350°F oven for 5 minutes before saucing.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Press extra-firm tofu, cut into cubes, coat the same way and fry. It soaks up the sauce nicely.
• Soy sauce ↔ Tamari for gluten-free; swap cornstarch for arrowroot if needed.
• Honey ↔ Maple syrup for a different sweet flavor — slightly less sticky but still delicious.
• Dairy-free option: skip butter on the broccoli and use olive oil or a squeeze of lemon for brightness.

Variations & Tips

• Make it spicy: add 1–2 tbsp gochujang or sriracha to the sauce for heat.
• Kid-friendly: reduce garlic and ginger, use less red pepper flakes, and swap honey for brown sugar.
• Oven-baked: bake at 425°F for 15–18 minutes on a wire rack for a lower-oil option.
• Nutty twist: stir in 2 tbsp peanut butter into the sauce for a satay-like flavor.
• Herby finish: sprinkle chopped cilantro or basil for a fresh contrast to the sweet glaze.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Fry the chicken and store it separately from the sauce in the fridge for up to 3 days. Reheat the chicken in a hot skillet for a minute, then add warmed sauce so the coating stays crisp. For longer storage, freeze in an airtight container for up to 2 months.

Can I double the recipe?

Sure thing. Fry in batches and don’t crowd the pan. If you double the sauce, cook it in a wider pan so it reduces evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden, crisp edges and no pink in the center. Chicken reaches a safe temp at 165°F; if you eyeball it, cut a piece to check the juices run clear and the texture feels tender, not rubbery.

What if I don’t have ingredient X?

No soy sauce? Use a combination of worcestershire + salt in a pinch. No rice vinegar? Use apple cider vinegar with a touch of honey.

How I Like to Serve It

I pile steaming rice on a big platter, nestle the glossy sesame chicken on top, and scatter bright broccoli along the side. I add extra green onions and a wedge of lime for anyone who likes acid. This dish fits weeknight dinners, casual date nights, and potlucks because it looks fancy but comes together fast. Pair with a light lager or jasmine tea for the full comfort-food vibe.

Notes

• Store leftovers in the fridge for up to 3–4 days. Reheat in a skillet to bring back crispiness.
• Safe internal temp for chicken: 165°F. Use a thermometer if you want to be certain.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade crispy sesame chicken. Trust me: that first crunchy bite with a sticky glaze will feel like a small, glorious victory.