I still remember the first time I made sesame chicken at home—sticky sauce, crispy chicken, and that unmistakable toasted sesame aroma filling the kitchen. It felt like magic.
But here’s the real win: this version is actually lightened up without losing any of the flavor you love. Whether you’re trying to eat cleaner or just cut back on takeout, this healthier sesame chicken recipe checks all the boxes.
Tender chicken thighs are lightly coated and pan-fried—not deep-fried—then tossed in a rich, glossy sauce made from soy, brown sugar, ginger, and toasted sesame oil. The flavors are bold yet balanced, and the sesame seeds add that nutty crunch that makes every bite satisfying.
The best part? It’s way better for you than takeout. The average sesame chicken takeout meal can pack over 1,100 calories, while this homemade version comes in lighter without skimping on taste. That makes it ideal for anyone watching their weight or just looking to eat more mindfully.
Serve it with a fluffy bowl of Asian Rice or a cool, crunchy Cucumber Salad for the perfect meal. It’s the kind of recipe that becomes part of your weeknight rotation.
Let me know how yours turns out—or what fun twists you add!
Why You Will Love This Dish?
- Guilt-Free Cravings Satisfied: I used to constantly crave sesame chicken from takeout, but now I enjoy that same delicious flavor without any guilt or heaviness.
- Perfect for Meal Prep: It fits seamlessly into my weekly meal prep—tastes just as amazing reheated the next day, making busy weeknights easier.
- Flexible & Adaptable: I’ve made it with both chicken thighs and breasts depending on what’s in the fridge, and it works beautifully either way.
- Indulgent Yet Light: Whenever I want something comforting and indulgent but healthier, this recipe is my go-to.
- Versatile Sauce: The sauce is so flavorful that I’ve even used it to dress tofu and stir-fried veggies, making it perfect for plant-based meals too.
Sesame Chicken Recipe
Equipment
- Mixing bowls
- Whisk or fork
- Frying pan or skillet
- Measuring spoons and cups
- Spatula or Tongs
- Grater (for ginger)
- Knife and Cutting Board
Ingredients
Sauce:
- ¼ cup soy sauce
- 2 Tbsp water
- 1 Tbsp toasted sesame oil
- 3 Tbsp brown sugar
- 1 Tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves garlic minced
- ½ Tbsp cornstarch
- 1 Tbsp sesame seeds
Chicken:
- 2 Tbsp cooking oil
- 1 lb boneless skinless chicken thighs
- 1 large egg
- 2 Tbsp cornstarch
- 1 pinch each salt and pepper
For Serving:
- 4 cups cooked jasmine rice
- 2 whole green onions
Instructions
- In a bowl, whisk together soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, garlic, and cornstarch to make the sauce.
- In another bowl, beat the egg and mix with cornstarch, salt, and pepper. Coat chicken thighs pieces in this mixture.
- Heat cooking oil in a skillet over medium heat. Fry chicken pieces until golden and cooked through, about 6-8 minutes.
- Pour the prepared sauce into the pan and cook, stirring, until it thickens and coats the chicken evenly.
- Sprinkle sesame seeds and chopped green onions over the chicken.
- Serve hot over steamed jasmine rice.
Nutrition Info:
| Nutrition | Value |
| Calories | 530kcal |
| Carbohydrates | 60g |
| Protein | 30g |
| Fat | 18g |
| Fiber | 1g |
| Sodium | 945mg |
Delicious Tips For Perfect Sesame Chicken!
- Use Chicken Thighs for Juiciness: Chicken thighs stay tender and juicy even when pan-fried, unlike breasts which can dry out quickly. This makes a big difference in texture and flavor.
- Don’t Skip Toasting the Sesame Seeds: If you have raw sesame seeds, toast them lightly in a dry pan before adding to the dish. It brings out a deeper, nuttier flavor that elevates the whole recipe.
- Let the Sauce Thicken Properly: Be patient when cooking the sauce—stir constantly and allow it to reach a glossy, syrupy consistency. This helps it cling perfectly to every piece of chicken.
- Rest the Chicken Before Serving: After cooking, let the chicken rest for a few minutes off the heat. This lets the juices redistribute and the sauce set a bit, making every bite flavorful.
- Customize the Sweetness and Tang: Adjust the brown sugar and rice vinegar slightly to your taste. If you prefer a tangier sauce, a little more vinegar will brighten it up without overpowering the balance.
- Use Fresh Ginger and Garlic: Freshly grated ginger and minced garlic bring a vibrant aroma and zing that dried powders just can’t match. It’s worth the extra prep for that fresh flavor punch.
Quick Questions About Sesame Chicken?
Q: Can I use chicken breast instead of thighs?
Ans: Yes, but cook breast carefully as it can dry out faster. Consider marinating longer or reducing cooking time slightly.
Q: Can this recipe be made gluten-free?
Ans: Absolutely! Use tamari or a gluten-free soy sauce alternative instead of regular soy sauce.
Q: How do I make the sauce thicker?
Ans: Add a little more cornstarch mixed with water to the sauce and cook until it reaches your desired thickness.
Q: Can I bake the chicken instead of frying?
Ans: Yes, bake at 400°F (200°C) for about 20 minutes, flipping halfway, then toss with the sauce afterward.
Q: What can I serve instead of jasmine rice?
Ans: Cauliflower rice or steamed brown rice work great for a healthier or lower-carb option.
