Crispy sesame chicken with steamed broccoli

Okay, full confession: I once tried to impress a date with takeout-level sesame chicken and managed to set off the smoke alarm (romance: 0, crunchy lessons: 1). These days I keep things simpler and smarter — crispy, saucy chicken that actually tastes like you know what you’re doing. The pan sizzles, the sauce goes glossy and sticky, and bright green steamed broccoli softens just enough to snap with your teeth. I’ll walk you through a foolproof way to get that perfect crunch without deep-frying your kitchen into oblivion. Plus, I’ll share the tiny tricks that keep the chicken juicy and the sauce balanced — because who doesn’t love crunchy edges and a saucy, sesame-kissed finish?

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe gives you that glorious contrast of crunchy exterior and tender, juicy chicken inside — with a glossy sesame sauce that clings to every bite. It tastes restaurant-level without restaurant prices or a kitchen meltdown. The broccoli steams until bright green and tender-crisp, offering a fresh counterpoint to the savory, slightly sweet chicken. It’s quick, forgiving, and so satisfying — it even makes leftovers feel like a treat.

Ingredients

For the Main Dish:

• 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces (about 24 oz)
• 1 cup cornstarch (for dredging)
• 1 cup panko breadcrumbs
• 2 large eggs, beaten
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup vegetable oil (for frying)
• 1 tsp sesame oil (for the sauce)
• 1 lb broccoli florets, washed and trimmed

For the Sauce / Garnish:

• 1/4 cup low-sodium soy sauce
• 2 tbsp honey (or maple syrup)
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce (optional, adds depth)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced (for garnish)

How I Make It

Step 1:

Preheat your oven to 425°F. Pat the chicken pieces dry with a paper towel — dry chicken gives a better crust. Set up a dredging station: one bowl with the beaten eggs, one shallow dish with 1 cup cornstarch tossed with salt and pepper, and one with 1 cup panko breadcrumbs. I bread in that order: cornstarch → egg → panko. Press the panko on so it sticks; you want good coverage. If your panko seems sparse, press a second time for extra crunch.

Step 2:

Heat a large skillet over medium-high and pour in 1/4 cup vegetable oil. When the oil shimmers and gives a little sizzle from a drop of water, add chicken in a single layer — don’t overcrowd the pan. You should hear a steady sizzle. Brown the pieces for about 2–3 minutes per side until golden; they don’t need to be fully cooked through. Work in batches and transfer browned pieces to a rimmed baking sheet.

Step 3:

Once all the chicken gets a quick brown, place the baking sheet in the preheated oven and roast for 8–10 minutes to finish cooking and lock in juiciness. While it roasts, make the sauce: in a small saucepan, combine 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp hoisin (if using), minced garlic, grated ginger, and 1 tsp sesame oil. Bring to a gentle simmer, then whisk in the cornstarch slurry and cook until glossy and slightly thickened — about 1 minute. Smell that sweet, toasty garlic-ginger aroma? That’s winning.

Step 4:

When the chicken comes out of the oven, toss it gently in the sauce so each piece gets a shiny coat. You want sticky, not soupy — if your sauce looks thin, simmer another 30 seconds. Check a larger piece: it should show golden edges and an internal temperature of 165°F. If you don’t own a thermometer, cut a piece open — the center should be opaque and juicy, not gray or gummy.

Step 5:

Steam the broccoli while the chicken finishes: add the florets to a steamer basket over 1/4 cup water, cover, and steam for 4–5 minutes until bright green and tender-crisp. Finish the bowl with a sprinkle of toasted sesame seeds and sliced green onion. Serve immediately so the crust stays crisp and the sauce stays tacky.

Pro Tips

• Pat the chicken really dry before dredging — less moisture means a better, crunchier crust.
• If you want extra crunch, press crushed cornflakes into the panko for a fun texture boost.
• Use a digital thermometer to check for 165°F — it takes the guesswork out of juicy chicken.
• Don’t skip resting the chicken for a minute after oven time; the juices redistribute and stay inside.

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

• Swap chicken for firm tofu (press it first) for a vegetarian version — expect softer interior and similar crisp exterior if you freeze-thaw the tofu first.
• Use tamari or coconut aminos instead of soy sauce for gluten-free or lower-sodium options; pair with gluten-free panko for a full GF meal.
• Replace honey with maple syrup or agave to keep it vegan; the sauce will taste slightly earthier.
• Use olive oil or avocado oil instead of vegetable oil if you prefer — both work fine for shallow frying.

Variations & Tips

• Spicy: Add 1–2 tsp sriracha or 1/2 tsp red pepper flakes to the sauce for a kick.
• Kid-friendly: Skip the hoisin and reduce vinegar for a sweeter, milder sauce.
• Orange-sesame twist: Swap half the honey for 2 tbsp fresh orange juice and zest for citrus brightness.
• Air-fryer: Air-fry the breaded chicken at 400°F for 10–12 minutes, shaking halfway, for a lower-oil option.
• Crunchy salad bowl: Serve the crispy chicken over mixed greens, cucumbers, and shredded carrots for a warm-crunch salad.
• Sesame crust: Mix 2 tbsp sesame seeds into the panko for extra nutty flavor and a pretty crust.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the sauce and keep it refrigerated for up to 3 days. You can bread the chicken and store it on a tray covered in the fridge for a few hours before cooking, but fry or bake just before serving for best crispiness. Reheat leftovers in a 400°F oven for 8–10 minutes to restore crunch.

Can I double the recipe?

Sure thing. Use two pans or work in batches so you don’t overcrowd the skillet or sheet pan. Doubling doesn’t change cook temperature, just allow more time for multiple batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping one-for-one to keep richness without overpowering the sesame flavors.

How do I know it’s done?

Look for golden, crisp edges, a glossy sauce, and an internal temp of 165°F. Cut a piece open — the meat should appear opaque and juicy, not raw or rubbery.

What if I don’t have ingredient X?

Swap cornstarch for potato starch or all-purpose flour for a slightly less crisp result; use maple syrup for honey; replace panko with crushed crackers if needed.

How I Like to Serve It

I plate this with a generous mound of steamed rice or cauliflower rice, the glossy sesame chicken piled on top, and the bright broccoli to the side. Add a few extra sesame seeds and a squeeze of lime if you want brightness. It shines as a cozy weeknight dinner but also passes for potluck-friendly when you keep the sauce separate until serving.

Notes

• Store leftovers in an airtight container for up to 3 days. Re-crisp in a hot oven or air-fryer to revive the crust.
• Food safety reminder: cook chicken to 165°F internal temperature.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!