This Asian Crispy Sesame Chicken is a delicious homemade alternative to that naughty takeaway!Close up photo of Crispy Sesame Chicken with a Sticky Asian Sauce on a bed of rice in a stone bowl with a dark background

I think I need to get me some bees.

The amount of honey we go through on toast (Gracey’s obsession) and in cooking makes we wonder why we don’t have a honey store like Winnie the Pooh!  Honey filled Breakfast lollies, sticky Asian Pork Belly, balsamic-honey salad dressings., Asian Ribs, Sticky Pork Belly BurgerChinese Crispy Chicken with Honey Garlic Sauce, Chris even uses it in his Chilli Con Carne just install a honey-line into my house and let’s be done with it.


Portrait photo of Crispy Sesame Chicken with a Sticky Asian Sauce on a bed of rice in a stone bowl with another bowl and chopsticks in the background


This crispy sesame chicken is another one for the honey archives. Sweet, salty, crispy, sticky and a little bit spicy – it covers all the bases for one of these meals that everyone polishes off. Not a scrap left.

Even while photographing this one I caught Chris hovering over the pan that had a few pieces of chicken still in it – waiting till I wasn’t looking so he could sneak a few pieces!

I let him off with the proviso that he fed me a piece too whilst I was snapping away.

Overhead picture of Crispy Sesame Chicken with a Sticky Asian Sauce on a bed of rice in a stone bowl with a dark background with chopsticks in the top left corner


I love this as an alternative to the Friday night takeaway. Can’t deny it’s not the healthiest meal – with the honey and brown sugar, and of course a little oil to crisp up that chicken – but it’s still way better than take-out. I serve mine with some steamed brocolli and sugar snap peas to just boost the health factor.

One thing I should say is that this isn’t a copycat recipe. I know sesame chicken is popular at Chinese takeout restaurants in the US, but it’s not something we really see on Chinese menus in the UK. I’ve never tasted the US version, so I can’t say it tastes anything like it.

It’s bloomin’ good though!


In order to make this Sesame Chicken recipe you will need:

The Crispy Sesame Chicken with a Sticky Asian Sauce Recipe:

4.94 from 598 votes

Crispy Sesame Chicken with a Sticky Asian Sauce

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: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian


  • 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

Sauce: *

  • 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

To Serve:

  • boiled rice
  • 2 tbsp sesame seeds
  • small bunch spring onions/scallions chopped
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  • Heat the oil in a wok or large frying pan until very hot.
    5 tbsp vegetable oil
  • Whilst the oil is heating, 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.
    2 eggs, 3 tbsp cornflour (cornstarch), 10 tbsp plain (all-purpose) flour, ½ tsp salt, ½ tsp pepper, ½ tsp garlic salt, 2 tsp paprika
  • 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.
    3 chicken breast fillets
  • 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.
    1 tbsp sesame oil, 2 cloves garlic, 1 tbsp Chinese rice vinegar, 2 tbsp honey, 2 tbsp sweet chilli sauce, 3 tbsp ketchup, 2 tbsp brown sugar, 4 tbsp soy sauce
  • Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
    boiled rice, 2 tbsp sesame seeds, small bunch spring onions/scallions



* Double these ingredients if you want extra sauce, rather than just coating the chicken.
Serve with Boiled rice or try my Special Fried Rice
Nutrition info is for one serving of this recipe and does not include rice.


Calories: 542kcal | Carbohydrates: 47g | Protein: 26g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 1915mg | Potassium: 572mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1075IU | Vitamin C: 7.7mg | Calcium: 99mg | Iron: 3.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors for more information please see our Terms & Conditions.

Crispy Sesame Chicken with a Sticky Asian Sauce - tastier than that naughty takeaway!



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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Carole says:

    5 stars
    Made this today and it was delicious, will definitely make it again .. thank you for recipe 😊

  2. Dennis says:

    5 stars
    I made this following your recipe to the letter and it was amazing, honestly soooo close to the Giggling Squid Sticky Chicken on their menu, will be making this again… and again… Thank You!
    I would have included a photo but it doesn’t seem to be possible here. 🙂

  3. Heather says:

    I mistakenly mixed the cornflour in with the other dry ingredients, I hope it’s going to turn out OK!!!

  4. Kerry Lawson says:

    Can I fry the chicken and finish it in the oven?

  5. Seraphina says:

    5 stars
    I used the Costco Mandarin Chicken but not the sauce – used this one. It was delicious. We ate it all up. Thank you!

  6. Molly says:

    Maybe I’m missing it or what – however after removing the fried chicken, and before cooking the sticky sauce, do we remove the vegetable oil from the pan? I assume so, but don’t want to mess it up…

    1. Nicky Corbishley says:

      Hi Molly, I usually find that the chicken has absorbed most of the oil, so I don’t need to empty any out. If you find there’s oil still in the pan, you can leave it in there if there’s just a tablespoon or so. If there’s more, you can carefully give the wok a wipe with come kitchen roll, using a pair of tongs to hold the kitchen roll, so you don’t burn yourself.

  7. Sarra says:

    5 stars
    This recipe has entered my rotation in two variants. The recipe is perfect as is and absolutely delicious and we love making it to the T. We also sometimes add a can of pineapple chunks during the sauce thickening stage and it turned out exactly like the pineapple chicken from a buffet that I’ve been searching for a way to recreate for years!

  8. Maryvonne Leshe says:

    I have made this now about 5 times and it has become my husband’s favorite chicken dish…..I make extra sauce and use on pork also. We eat a lot of chicken and this really changes it up.
    thank you for the recipe