Sticky Sesame Chicken Glazed

Sticky sesame chicken is the kind of weeknight dinner that always gets rave reviews. With tender chicken chunks coated in a glossy, flavorful sauce, it hits that perfect balance of sweet and savory. I love making this when I want something easy, a bit special, and guaranteed to leave us with empty plates.

The first time I tried this, I was craving that classic takeout flavor but wanted more control over the ingredients. Now it is my go-to when friends drop by unexpectedly, and everyone always asks for seconds.

Ingredients

• Chicken chunks: choose boneless, skinless thighs for maximum juiciness or chicken breast for something lighter coating the pieces in cornstarch creates the crisp exterior and helps the sauce cling
• Salt and black pepper: seasoning the chicken is crucial for layered flavor use freshly ground pepper for best results
• Vegetable oil: neutral in taste and perfect for high heat cooking I reach for canola or sunflower oil
• Soy sauce: base of the sauce brings savory depth opt for low sodium if you prefer less salt
• Honey: brings the signature sticky sweetness I like to use a darker honey for extra warmth
• Brown sugar: deepens the sweetness and helps caramelize choose fresh, soft sugar
• Rice vinegar: adds brightness and balances the sauce pick a clear, mild one for best flavor
• Ketchup: gives tang and thickness, harmonizing sweet and sour
• Garlic: fresh is a must for real punch mince it finely for even distribution
• Toasted sesame oil: gives that nutty aroma make sure it is toasted and use sparingly
• Cornstarch: used twice once for the chicken coating and again in the sauce for thickening
• Water: loosens the sauce just enough for proper simmering
• Toasted sesame seeds: the finishing touch and adds crunch toast your own for best flavor
• Scallions: scattered over the top give freshness skip the ends and slice thin

Instructions

Prep and Coat the Chicken:

Cut chicken into similar sized bite pieces for even cooking I pat them dry with a paper towel for best crisping before tossing in a mixing bowl with cornstarch salt and black pepper until every piece is evenly coated this helps the chicken brown well and sets up the sauce to stick later

Brown the Chicken:

Heat vegetable oil until shimmering in a large skillet or wok over medium high I arrange chicken pieces in a single layer and let them sear undisturbed for two to three minutes on one side then turn gently with tongs and keep cooking for five to seven minutes Total goal is golden edges and fully cooked centers remove chicken from pan and set aside on a plate

Mix the Sauce:

While chicken is cooking combine soy sauce honey brown sugar rice vinegar ketchup garlic sesame oil water and cornstarch in a small bowl Stir until fully blended with no lumps Ensure the cornstarch dissolves or it will clump in the pan later

Simmer the Sauce:

Pour the prepared sauce mixture into the same skillet with any chicken bits still left inside over medium heat Constantly stir as it simmers within two to three minutes it should bubble and turn thick and glossy

Coat the Chicken:

Add reserved chicken back into the pan Stir to coat evenly with the hot sauce Keep cooking for two more minutes this infuses the chicken with the sticky glaze and ensures every bite is flavorful

Finish and Garnish:

Move everything to a serving dish immediately sprinkle over toasted sesame seeds and sliced scallions This step must be done while still hot so they stick

Serve:

Dish up right away with steamed rice or any favorite side I love it with fluffy jasmine rice and a big serving of lightly blanched broccoli

Save

What stands out for me is the use of toasted sesame oil It is subtle but completely transforms the dish and I still remember my son’s face lighting up the first time I let him sprinkle sesame seeds on top Like all family favorites every cook puts their unique spin on this and for me it is about those finishing touches

Storage Tips

Leftovers keep well for three days in a tightly sealed container The sauce actually gets even stickier and more flavorful on day two Reheat gently on the stove with a splash of water to loosen the glaze Never microwave uncovered or the chicken dries out

Ingredient Substitutions

You can swap out chicken thighs for breasts if you want a leaner meal Firm tofu is an excellent plant based substitute just make sure to press and fry it until crispy Honey can be replaced with maple syrup or agave for different sweetness profiles If sodium is a concern pick a low sodium soy sauce or coconut aminos For a gluten free version use gluten free soy sauce

Serving Suggestions

Serve over white or brown steamed rice Jasmine rice brings out the gentle flavors and works well with the sauce Steamed broccoli sautéed bok choy or snow peas all make colorful sides and soak up extra sauce For a bit of crunch add cucumber or shredded carrots as a cold salad next to the hot chicken

Save

This sticky sesame chicken comes together quickly with satisfying flavors and texture The leftovers are just as good so make a double batch for easy meals later

Questions & Answers

→ What type of chicken works best?

Boneless, skinless chicken thighs or breasts cut into bite-sized pieces work well for a juicy texture and quick cooking.

→ How do you achieve a sticky glaze?

The combination of soy sauce, honey, brown sugar, cornstarch, and sesame oil cooked down creates the signature sticky, glossy sauce.

→ Can this be made gluten-free?

Yes, substitute gluten-free soy sauce and ensure all other ingredients are free of gluten to suit dietary needs.

→ Are there alternative sweeteners?

Try maple syrup or agave in place of honey for a different sweetness profile while maintaining the sticky texture.

→ How can I add more crunch?

Fry the chicken pieces until crispy before tossing them in the sauce for extra texture.

→ What sides pair well?

Steamed jasmine rice, sautéed bok choy, or broccoli make excellent sides to balance the flavors of the dish.