18 Sesame Chicken Recipes for Easy Fall Dinners at Home

You’ll find comfort in these eighteen sesame chicken recipes that transform ordinary weeknight dinners into something special, whether you’re craving the classic crispy version with its golden double-coating or need a quick thirty-minute stir-fry after soccer practice. From slow cooker convenience to baked alternatives that won’t heat up your kitchen, each recipe captures that perfect balance of sweet soy glaze and tender chicken that makes fall evenings feel complete, and there’s so much more to discover.

Classic Crispy Sesame Chicken With Sweet Soy Glaze

Classic crispy sesame chicken brings together the perfect balance of textures and flavors that make it an ideal comfort food for cooler fall evenings. The golden, crunchy exterior gives way to tender, juicy chicken pieces while the sweet soy glaze provides a rich umami depth that pairs beautifully with the nutty sesame notes. This restaurant-style dish transforms simple chicken into something special without requiring advanced culinary skills.

The key to achieving that coveted crispy coating lies in the double-coating technique and maintaining the proper oil temperature throughout frying. The sweet soy glaze strikes the perfect harmony between savory and sweet, with hints of garlic and ginger that complement rather than overpower the sesame flavor. This recipe delivers the authentic taste and texture you’d expect from your favorite Chinese restaurant, making it perfect for family dinners or entertaining guests during the fall season.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup soy sauce
• 2 tablespoons rice wine or dry sherry
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 3 cups vegetable oil for frying
• 1/3 cup soy sauce (for glaze)
• 1/4 cup brown sugar
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 3 tablespoons toasted sesame seeds
• 3 green onions, sliced

Marinate the chicken pieces in soy sauce, rice wine, salt, and white pepper for 30 minutes. Combine flour and cornstarch in one bowl, and beat eggs in another. Dredge each piece of chicken in the flour mixture, then dip in beaten eggs, and coat again in the flour mixture for extra crispiness.

Heat oil to 350°F in a heavy-bottomed pot or wok and fry the chicken in batches for 4-5 minutes until golden brown and cooked through. Remove and drain on paper towels.

For the glaze, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a large skillet over medium heat. Bring to a simmer, add the cornstarch slurry, and cook until thickened, about 2 minutes. Add the fried chicken to the glaze, toss to coat evenly, then sprinkle with sesame seeds and green onions before serving.

Maintain consistent oil temperature by using a thermometer and adjusting heat as needed – oil that’s too hot will burn the coating before the chicken cooks through, while oil that’s too cool will result in greasy, soggy chicken.

Don’t overcrowd the pot when frying, as this drops the oil temperature and affects the crispiness. The glaze should coat the back of a spoon when properly thickened, and it’s important to add the chicken to the glaze just before serving to maintain the crispy texture.

Toast your own sesame seeds in a dry pan for 2-3 minutes for the best flavor, and serve immediately over steamed rice to capture all the delicious glaze.

30-Minute Weeknight Sesame Chicken Stir-Fry

When busy weeknights call for something more exciting than basic chicken, this minute sesame chicken stir-fry delivers all the flavors you crave in a fraction of the time. By using thinly sliced chicken breast and a quick-cooking method, you can have this satisfying dish on the table in under 20 minutes from start to finish.

The secret lies in having all ingredients prepped and ready before you heat the pan, allowing the high-heat cooking process to create that perfect sear while keeping the chicken tender and juicy.

This streamlined version maintains the essential sesame chicken experience while adapting to the realities of weeknight cooking. The sauce comes together quickly in the same pan, creating a glossy coating that clings beautifully to both the chicken and vegetables.

Unlike heavy battered versions, this stir-fry feels lighter while still providing that rich sesame flavor and satisfying protein that makes for a complete fall dinner when served over rice or noodles.

Ingredients:

• 1.5 pounds boneless, skinless chicken breast, sliced into thin strips
• 3 tablespoons vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes
• 3 tablespoons sesame seeds
• 4 green onions, chopped
• Salt and pepper to taste

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until smoking. Season chicken strips with salt and pepper, then stir-fry for 3-4 minutes until golden and cooked through, then remove and set aside.

Add remaining oil to the pan and stir-fry bell pepper, snap peas, and carrots for 2-3 minutes until crisp-tender. Add garlic and ginger, cooking for 30 seconds until fragrant.

Whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes in a small bowl, then pour into the pan and bring to a simmer. Return chicken to the pan, toss everything together for 1-2 minutes until the sauce thickens and coats all ingredients, then sprinkle with sesame seeds and green onions before serving.

Keep your wok or skillet at high heat throughout the cooking process to achieve the proper sear and prevent the ingredients from steaming. Cut all vegetables to similar sizes for even cooking, and don’t overcrowd the pan if you need to double the recipe – cook in batches instead.

Have your sauce mixture whisked and ready before you start cooking since the process moves quickly once you begin, and consider toasting the sesame seeds in a dry pan for 1-2 minutes before adding them for enhanced nutty flavor.

Slow Cooker Sesame Chicken for Busy Evenings

When weeknight schedules become overwhelming and you need dinner ready without active cooking time, this slow cooker sesame chicken transforms your evening routine. Simply add all ingredients to your slow cooker in the morning, and return home to the enticing aroma of tender chicken glazed in a rich sesame sauce. This hands-off approach allows the chicken to become incredibly tender while the flavors meld together beautifully over several hours of gentle cooking.

The slow cooking method creates a different but equally satisfying texture compared to traditional sesame chicken, with the sauce penetrating deep into the meat for maximum flavor. This version works particularly well for feeding a crowd or meal prepping for the week ahead, as the chicken stays moist and flavorful even when reheated. The natural steam created in the slow cooker helps keep the chicken juicy while concentrating the sesame and soy flavors into a glossy, restaurant-quality sauce.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/4 cup rice vinegar
• 3 tablespoons sesame oil
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1/4 cup sesame seeds
• 4 green onions, sliced
• Salt and pepper to taste

Place chicken pieces in the slow cooker and season with salt and pepper. Whisk together soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a bowl, then pour over the chicken and stir to coat evenly.

Cook on low for 4-5 hours or high for 2-3 hours until chicken is tender and cooked through. In the final 30 minutes of cooking, whisk cornstarch and cold water together to create a slurry, then stir into the slow cooker to thicken the sauce. Sprinkle with sesame seeds and green onions before serving over rice or noodles.

Use chicken thighs instead of breasts for this recipe as they hold up better to the long cooking time and remain more tender and flavorful. Avoid lifting the lid during cooking to maintain consistent temperature and cooking time.

If the sauce appears too thin after cooking, remove the chicken and simmer the remaining liquid in a saucepan on the stovetop for a few minutes to reduce and concentrate the flavors.

Baked Sesame Chicken With Honey Garlic Sauce

Baking sesame chicken offers a healthier alternative to the traditional deep-fried version while still delivering the crispy texture and bold flavors that make this dish so beloved. The oven’s consistent heat creates an even golden crust on the chicken pieces, while the honey garlic sauce caramelizes beautifully during the final stages of cooking. This method reduces the amount of oil needed considerably while producing restaurant-quality results that satisfy cravings for takeout comfort food.

The combination of honey and garlic in the sauce creates a perfect balance of sweetness and savory depth that complements the nutty sesame flavors. Unlike stovetop versions that require constant attention, baked sesame chicken allows you to prepare other components of your meal while the oven does the work. The sauce reduces and thickens naturally as it bakes, creating a glossy coating that clings to each piece of chicken without becoming soggy or losing its appealing texture.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 3 tablespoons sesame oil
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 6 cloves garlic, minced
• 2 tablespoons cornstarch
• 1 tablespoon fresh ginger, grated
• 1 teaspoon red pepper flakes
• 3 tablespoons sesame seeds
• 4 green onions, chopped
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Preheat oven to 425°F and line a baking sheet with parchment paper, then brush with vegetable oil. Season chicken pieces with salt and pepper, then set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with sesame seeds in a third. Dredge each chicken piece in flour, dip in eggs, then coat thoroughly with the panko mixture before placing on the prepared baking sheet. Bake for 15-20 minutes until golden brown and cooked through.

Meanwhile, whisk together honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes in a large bowl. Remove chicken from oven and immediately toss with the sauce until evenly coated, then return to baking sheet and bake for an additional 5-7 minutes until sauce is caramelized. Garnish with additional sesame seeds and green onions before serving.

For the crispiest results, confirm chicken pieces are completely dry before breading and avoid overcrowding on the baking sheet. If making a larger batch, use two baking sheets rather than cramming everything onto one. The sauce will continue to thicken as it cools, so don’t worry if it seems thin when first mixed with the hot chicken. Let the finished dish rest for 2-3 minutes before serving to allow the sauce to set properly and prevent it from sliding off the chicken.

Air Fryer Sesame Chicken Bites

Air fryer sesame chicken bites transform the classic dish into perfectly portioned, bite-sized pieces that cook faster and with less oil than traditional methods. The air fryer‘s rapid circulation technology creates an exceptionally crispy exterior while keeping the chicken tender and juicy inside.

These smaller portions are ideal for appetizers, party platters, or family dinners where everyone can easily grab their favorite pieces without the need for cutting larger portions. The concentrated heat of the air fryer allows the sesame coating to develop a deeper, more intense flavor while the sauce caramelizes quickly without making the coating soggy.

This cooking method is particularly well-suited for busy weeknight dinners since the entire dish can be prepared and cooked in under 30 minutes. The compact size of the chicken bites also means they absorb the sesame sauce more effectively, guaranteeing every piece is packed with flavor from the crispy exterior to the succulent center. Additionally, serving these bites alongside refreshing sides such as coleslaw or cucumber tomato salad can enhance the overall meal experience.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 3 tablespoons sesame seeds
• 1/3 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch (for sauce)
• 1 teaspoon sriracha
• 2 tablespoons water
• 3 green onions, sliced thin
• 1 tablespoon sesame seeds for garnish
• Cooking spray
• Salt and pepper to taste

Season chicken cubes with salt and pepper, then coat each piece in cornstarch, dip in beaten eggs, and roll in panko breadcrumbs mixed with sesame seeds. Spray air fryer basket with cooking spray and arrange chicken bites in a single layer, working in batches if necessary.

Cook at 400°F for 8-10 minutes, shaking basket halfway through until golden brown and internal temperature reaches 165°F. While chicken cooks, whisk together honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, cornstarch, sriracha, and water in a large bowl until smooth.

Remove cooked chicken bites from air fryer and immediately toss in sauce until evenly coated, then return to air fryer for 2-3 minutes to caramelize the sauce. Avoid overcrowding the air fryer basket as this will prevent proper air circulation and result in uneven cooking.

Pat chicken pieces completely dry before breading to promote maximum crispiness, and consider chilling the breaded chicken bites for 15 minutes before cooking to help the coating adhere better. If your air fryer runs hot, reduce the temperature to 375°F and add 1-2 minutes to the cooking time to prevent burning while guaranteeing the chicken cooks through completely.

Korean-Style Sesame Chicken With Gochujang

Korean-style sesame chicken with gochujang elevates the traditional sweet and savory profile by incorporating the complex, fermented heat of Korea’s signature chili paste. This fusion approach marries the familiar crispy texture and nutty sesame flavors with gochujang’s deep umami richness and moderate spice level, creating a dish that satisfies both comfort food cravings and adventurous palates. The fermented soybean and red pepper base of gochujang adds layers of flavor that complement rather than overpower the chicken, while maintaining the dish’s approachable appeal for family dinners.

The Korean influence extends beyond just the sauce, incorporating traditional cooking techniques and complementary ingredients like rice wine, garlic, and ginger that enhance the overall harmony of flavors. This version delivers a more sophisticated heat than typical sesame chicken, with the gochujang providing a lingering warmth that builds gradually rather than delivering an immediate burn.

The result is a perfectly balanced dish that bridges familiar American-Chinese takeout flavors with authentic Korean ingredients, making it an ideal introduction to Korean cuisine for those seeking to expand their culinary horizons during cozy fall evenings.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 3 tablespoons sesame seeds
• 3 tablespoons gochujang paste
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons rice wine or mirin
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon cornstarch (for sauce)
• 3 tablespoons water
• 2 cups vegetable oil for frying
• 4 green onions, sliced diagonally
• 2 tablespoons sesame seeds for garnish
• 1 small cucumber, julienned (optional)
• Salt and white pepper to taste

Season chicken pieces with salt and white pepper, then dredge in flour mixed with cornstarch, dip in beaten eggs, and coat thoroughly with panko breadcrumbs combined with sesame seeds. Heat oil to 350°F in a large, heavy-bottomed pot or deep fryer and fry chicken pieces in batches for 6-8 minutes until golden brown and cooked through, maintaining oil temperature throughout.

While chicken fries, whisk together gochujang, honey, soy sauce, rice wine, sesame oil, rice vinegar, garlic, ginger, cornstarch, and water in a large skillet over medium heat, stirring constantly until the sauce thickens and becomes glossy, about 3-4 minutes. Remove fried chicken from oil and drain briefly on paper towels before immediately tossing in the warm gochujang sauce until evenly coated, then garnish with green onions, sesame seeds, and julienned cucumber if desired.

Gochujang varies greatly in heat level between brands, so start with less paste and adjust to taste preference, keeping in mind that the sweetness of honey will help balance any excessive spiciness. The sauce should coat the chicken without being too thick or sticky, so add water one tablespoon at a time if needed to achieve the proper consistency.

Serve immediately while the chicken is still crispy, as the gochujang sauce will soften the coating more quickly than traditional sesame sauces due to its higher moisture content.

Sesame Orange Chicken With Fresh Citrus

Sesame orange chicken with fresh citrus transforms the classic takeout favorite by incorporating bright, seasonal citrus flavors that perfectly complement the nutty richness of sesame. This variation capitalizes on fall’s abundant orange harvest, using fresh orange juice and zest to create a more vibrant and naturally sweet sauce that reduces reliance on processed sugars while delivering complex flavor layers.

The combination of toasted sesame oil and fresh citrus creates an aromatic profile that feels both familiar and invigoratingly modern, making it an excellent choice for entertaining or weeknight family dinners when you want something special yet approachable. Additionally, this dish can be prepared quickly, similar to the 15-minute shrimp tacos, making it a great option for busy evenings.

The fresh citrus approach adds a natural brightness that cuts through the richness of fried chicken, creating better balance and preventing the dish from feeling heavy. Orange zest provides essential oils that intensify the citrus flavor without adding excess liquid to the sauce, while fresh orange juice contributes natural sweetness and acidity that enhances the overall depth.

This version maintains the beloved crispy texture and sesame coating while introducing a sophisticated flavor profile that celebrates seasonal ingredients and offers a lighter, more refined take on the traditional recipe.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 3 tablespoons sesame seeds
• 3/4 cup fresh orange juice
• Zest of 2 large oranges
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons cornstarch (for sauce)
• 3 tablespoons water
• 2 cups vegetable oil for frying
• 4 green onions, sliced
• 2 tablespoons sesame seeds for garnish
• 1 orange, peeled and segmented
• Salt and white pepper to taste

Season chicken pieces with salt and white pepper, then coat in flour mixed with cornstarch, dip in beaten eggs, and roll in panko breadcrumbs combined with sesame seeds until well covered.

Heat oil to 350°F in a heavy-bottomed pot and fry chicken in batches for 6-7 minutes until golden brown and cooked through, draining on paper towels between batches.

Meanwhile, combine orange juice, orange zest, honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes in a large skillet over medium heat, bringing to a simmer.

Mix cornstarch with water to create a slurry, then stir into the simmering sauce and cook for 2-3 minutes until thickened.

Add the fried chicken to the sauce and toss gently to coat, then garnish with green onions, sesame seeds, and fresh orange segments before serving immediately.

For the best results, use room temperature oranges and roll them firmly on the counter before juicing to maximize juice extraction, and avoid over-mixing the sauce once the chicken is added to prevent the coating from becoming soggy.

The sauce should coat the back of a spoon when properly thickened, and if it becomes too thick, thin with additional orange juice rather than water to maintain flavor intensity.

Fresh orange segments should be added just before serving to preserve their texture and prevent them from breaking down in the warm sauce.

Lightened-Up Sesame Chicken With Cauliflower Rice

Lightened-up sesame chicken with cauliflower rice offers a healthier twist on the beloved takeout classic without sacrificing the crispy texture and bold flavors that make this dish so appealing. By utilizing an air fryer or oven-baking method instead of deep frying, and serving over nutrient-dense cauliflower rice rather than traditional white rice, this version markedly reduces calories and carbohydrates while increasing vegetable intake.

The cooking technique focuses on achieving maximum crispiness through proper coating and temperature control, guaranteeing that the lighter preparation method doesn’t compromise the satisfying crunch that defines great sesame chicken. One-pot meal recipes are also great for easy cleanup, making this dish perfect for busy weeknights.

The cauliflower rice base provides an excellent neutral canvas that absorbs the savory-sweet sesame sauce while adding fiber and nutrients to the meal. This preparation method makes the dish more suitable for various dietary preferences, including low-carb and keto lifestyles, while still delivering the comfort food satisfaction of the original.

The reduced oil content allows the sesame and chicken flavors to shine more prominently, creating a cleaner taste profile that feels less heavy and more suitable for regular weeknight rotation without the guilt associated with traditional fried versions.

Ingredients:

• 1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tablespoons sesame seeds
• 1 large head cauliflower, riced or 4 cups pre-riced cauliflower
• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons avocado oil
• 3 green onions, chopped
• 1 tablespoon sesame seeds for garnish
• Salt and pepper to taste
• Cooking spray

Season chicken pieces with salt and pepper, then dredge in flour mixed with cornstarch, dip in beaten eggs, and coat thoroughly with panko breadcrumbs and sesame seeds.

Preheat oven to 425°F and line a baking sheet with parchment paper, then arrange breaded chicken pieces in a single layer and spray lightly with cooking spray before baking for 18-20 minutes, flipping halfway through until golden brown and internal temperature reaches 165°F.

While chicken bakes, heat avocado oil in a large skillet over medium-high heat and sauté cauliflower rice for 5-6 minutes until tender, seasoning with salt and pepper.

In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic, bringing to a simmer before adding cornstarch slurry (cornstarch mixed with water) and cooking until thickened, about 2 minutes.

Toss the baked chicken with the sauce and serve immediately over cauliflower rice, garnished with green onions and sesame seeds.

For ideal results, confirm chicken pieces are uniformly sized for even cooking and don’t overcrowd the baking sheet, which can lead to steaming rather than crisping.

Pat chicken completely dry before breading and let the breaded pieces rest for 10 minutes before baking to help the coating adhere better.

When preparing cauliflower rice, avoid overcooking as it can become mushy and watery, and consider adding a pinch of garlic powder or ginger to enhance its flavor profile and complement the sesame sauce.

Sesame Chicken Lettuce Wraps for Low-Carb Dinners

Sesame chicken lettuce wraps transform the classic comfort dish into a fresh, low-carb dinner option that maintains all the savory-sweet flavors while dramatically reducing calories and carbohydrates. The crisp lettuce leaves provide a rejuvenating contrast to the warm, flavorful chicken, creating a satisfying meal that feels light yet substantial.

This preparation method eliminates the need for rice or noodles entirely, making it perfect for those following ketogenic, paleo, or general low-carb eating plans without sacrificing the bold Asian-inspired flavors that make sesame chicken so appealing.

The interactive nature of lettuce wraps makes this dish particularly engaging for family dinners, as everyone can customize their portions and toppings according to their preferences. The combination of tender chicken pieces coated in glossy sesame sauce, nestled in cool, crisp lettuce cups, creates an ideal balance of textures and temperatures.

This lighter approach allows the sesame and ginger flavors to take center stage while providing a more mindful eating experience that naturally encourages portion control and increases vegetable consumption. Additionally, embracing cozy pantry decor can enhance the overall dining experience during the fall season.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 2 large heads butter lettuce, leaves separated and washed
• 1/4 cup cornstarch
• 3 tablespoons avocado oil
• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 red bell pepper, finely diced
• 2 carrots, julienned
• 4 green onions, sliced thin
• 3 tablespoons sesame seeds
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Toss chicken pieces with cornstarch, salt, and pepper, then heat avocado oil in a large skillet over medium-high heat and cook chicken for 6-8 minutes until golden brown and cooked through.

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch mixed with water, then pour sauce over cooked chicken and simmer for 2-3 minutes until sauce thickens and coats the chicken.

Add diced bell pepper and cook for an additional 1-2 minutes until slightly softened, then remove from heat and stir in half of the green onions and sesame seeds.

Select the largest, most intact lettuce leaves for serving, and gently pat them dry to guarantee the sauce doesn’t make them soggy.

Warm the filled wraps slightly by placing them in a steamer for 30 seconds if desired, which helps marry the flavors while maintaining the lettuce’s crispness.

For meal prep, store the sesame chicken and vegetables separately from the lettuce leaves in the refrigerator for up to three days, assembling the wraps just before serving to maintain peak texture and prevent wilting.

One-Pan Sesame Chicken and Vegetables

One-pan sesame chicken and vegetables streamlines the classic dish into a complete, balanced meal that requires minimal cleanup while maximizing flavor and nutritional value. This cooking method allows the vegetables to absorb the rich sesame sauce as they roast alongside the chicken, creating a harmonious blend of textures and tastes in every bite. The high-heat roasting technique caramelizes both the chicken and vegetables, intensifying their natural flavors while developing the signature glossy coating that makes sesame chicken so irresistible.

The beauty of this one-pan approach lies in its versatility and convenience, making it an ideal weeknight dinner solution that doesn’t compromise on taste or presentation. Root vegetables like carrots and bell peppers become tender and slightly caramelized, while snap peas and broccoli retain their vibrant color and crisp texture. The timing of adding different vegetables guarantees each component reaches peak doneness simultaneously, while the sesame sauce ties everything together with its perfect balance of sweet, savory, and nutty flavors. Additionally, this method mirrors the one-pan meal concept that helps streamline dinner prep and reduces cooking time.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 large carrots, sliced diagonally into 1/2-inch pieces
• 1 large red bell pepper, cut into 1-inch strips
• 1 large yellow bell pepper, cut into 1-inch strips
• 8 ounces snap peas, trimmed
• 1 large head broccoli, cut into florets
• 3 tablespoons cornstarch
• 1/4 cup vegetable oil
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 2 tablespoons cornstarch
• 3 tablespoons water
• 3 tablespoons sesame seeds
• 4 green onions, sliced
• Salt and pepper to taste

Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper, then toss chicken pieces with cornstarch, salt, and pepper before arranging on one side of the prepared pan. Add carrots and bell peppers to the other side of the pan, drizzle everything with vegetable oil, and roast for 15 minutes.

Meanwhile, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch mixed with water to create the sauce. Remove pan from oven, add snap peas and broccoli, pour sauce over everything, and toss to coat evenly before returning to oven for another 12-15 minutes until chicken is cooked through and vegetables are tender-crisp.

Sprinkle with sesame seeds and green onions before serving.

For best results, cut all vegetables to similar sizes to promote even cooking, and avoid overcrowding the pan which can lead to steaming rather than roasting. If your baking sheet seems too crowded, use two pans and rotate their positions halfway through cooking. The sauce will reduce and thicken as it roasts, but if you prefer a saucier consistency, reserve half the sauce mixture and drizzle it over the finished dish just before serving.

Sesame Chicken Bowls With Steamed Broccoli

Sesame chicken bowls with steamed broccoli transform the beloved takeout favorite into a wholesome, balanced meal that perfectly captures the essence of fall comfort food. This bowl-style presentation allows each component to shine individually while creating a satisfying harmony when enjoyed together. The tender, sauce-glazed chicken serves as the protein centerpiece, while perfectly steamed broccoli adds vibrant color, essential nutrients, and a pleasant textural contrast that cuts through the rich, sweet-savory flavors of the sesame coating.

The beauty of serving sesame chicken in bowl format lies in the endless customization possibilities and the visual appeal of carefully arranged components. Fluffy steamed rice provides the ideal foundation for absorbing the glossy sesame sauce, while the emerald green broccoli florets add both nutritional value and aesthetic appeal. This presentation method also allows diners to control the ratio of each ingredient in every bite, making it perfect for families with varying preferences.

The steaming method for the broccoli guarantees it retains its vibrant color and slight crunch, providing a fresh counterpoint to the indulgent chicken.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1/3 cup vegetable oil for frying
• 4 cups fresh broccoli florets
• 4 cups cooked jasmine rice
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 3 tablespoons sesame seeds, toasted
• 4 green onions, thinly sliced
• Salt and white pepper to taste

Coat chicken pieces in a mixture of cornstarch, flour, salt, and pepper, then dip in beaten eggs before frying in hot oil until golden and crispy, about 4-5 minutes per batch.

Steam broccoli florets in a steamer basket over boiling water for 3-4 minutes until bright green and tender-crisp, then set aside. In a large skillet, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic, bringing to a simmer before adding the cornstarch slurry to thicken the sauce.

Add the crispy chicken to the sauce, tossing to coat completely, then divide warm rice among serving bowls and top with sesame chicken and steamed broccoli. Garnish each bowl with toasted sesame seeds and sliced green onions before serving immediately.

For best results, maintain the oil temperature between 350-375°F when frying the chicken to achieve maximum crispiness without overcooking. Steam the broccoli just until it turns bright green and still has a slight bite, as it will continue cooking slightly from residual heat.

The sauce should coat the back of a spoon when properly thickened, and adding the chicken while the sauce is still warm helps it adhere better to create that signature glossy coating that makes sesame chicken so appealing.

Crunchy Sesame Chicken Salad

Crunchy sesame chicken salad offers a revitalizing twist on the classic dish, transforming it into a lighter, more nutritious option that’s perfect for autumn dining when you crave comfort food flavors without the heaviness. This innovative preparation combines crispy bite-sized chicken pieces with a medley of fresh, crunchy vegetables and greens, all brought together with a sesame-ginger dressing that captures the essence of the original dish.

The contrast between the warm, golden chicken and cool, crisp vegetables creates an exciting textural experience that satisfies both the desire for comfort food and the need for something fresh and energizing. The beauty of this salad lies in its versatility and the way each ingredient contributes to both flavor and texture. Mixed greens provide a nutritious base, while shredded cabbage, julienned carrots, and sliced bell peppers add natural sweetness and satisfying crunch.

Toasted sesame seeds, crispy wonton strips, and chopped peanuts elevate the dish with additional layers of texture, while the sesame-honey dressing ties everything together with familiar takeout flavors. This preparation method allows the sesame chicken to remain the star while incorporating seasonal vegetables that complement the rich, nutty flavors beautifully.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/3 cup vegetable oil
• 6 cups mixed salad greens
• 2 cups red cabbage, thinly sliced
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1/4 cup sesame oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 3 tablespoons sesame seeds, toasted
• 1/2 cup crispy wonton strips
• 1/4 cup peanuts, roughly chopped
• 3 green onions, sliced diagonally
• Salt and pepper to taste

Season chicken pieces with salt and pepper, then coat in cornstarch and dip in beaten eggs before frying in hot oil until golden brown and cooked through, approximately 5-6 minutes per batch, then drain on paper towels.

While chicken cooks, whisk together sesame oil, rice vinegar, soy sauce, honey, minced ginger, and garlic to create the dressing, seasoning with salt and pepper to taste. In a large serving bowl, combine mixed greens, sliced cabbage, julienned carrots, bell pepper, and snap peas, then add the warm crispy chicken and drizzle with the sesame dressing. Toss gently to combine all ingredients, then top with toasted sesame seeds, crispy wonton strips, chopped peanuts, and sliced green onions before serving immediately.

For the best results, verify the chicken is completely cooled for about 2-3 minutes after frying before adding to the salad to prevent wilting the greens, and prepare all vegetables in advance so assembly is quick once the chicken is ready.

The dressing can be made up to 24 hours ahead and stored in the refrigerator, and for added convenience, the chicken can be prepared earlier in the day and reheated briefly in a 350°F oven to restore crispiness before serving. To maintain ideal texture, add the wonton strips and nuts just before serving to prevent them from becoming soggy from the dressing.

Sheet Pan Sesame Chicken Thighs

Sheet pan sesame chicken thighs offer the perfect solution for busy fall evenings when you want maximum flavor with minimal cleanup. This one-pan wonder transforms humble chicken thighs into a restaurant-quality meal that’s both satisfying and convenient. The dark meat of chicken thighs provides superior flavor and juiciness compared to breasts, while their higher fat content guarantees they won’t dry out during the longer roasting process.

The sheet pan method allows the chicken to develop a beautifully caramelized exterior while the rendered fat creates an incredibly flavorful base for the vegetables that roast alongside.

The genius of this preparation lies in how the sesame glaze concentrates and intensifies during roasting, creating layers of sweet and savory flavors that coat both the chicken and vegetables. Root vegetables like carrots, Brussels sprouts, and sweet potatoes complement the rich, nutty sesame flavors while adding autumn colors and textures to the plate.

The high heat of the oven transforms the honey-soy glaze into a glossy, sticky coating that clings to every surface, while sesame seeds scattered over the top toast to golden perfection. This method delivers all the beloved flavors of sesame chicken while incorporating seasonal vegetables into one cohesive, nutritious meal. To enhance your dining experience, consider incorporating cozy textiles that invite warmth and comfort into your living space.

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon red pepper flakes
• 2 medium sweet potatoes, cubed
• 1 pound Brussels sprouts, halved
• 2 large carrots, cut into chunks
• 1 red onion, cut into wedges
• 3 tablespoons vegetable oil
• 3 tablespoons sesame seeds
• 3 green onions, chopped
• Salt and black pepper to taste

Preheat oven to 425°F and line a large sheet pan with parchment paper, then pat chicken thighs dry and season generously with salt and pepper before arranging on one side of the pan.

Whisk together soy sauce, honey, sesame oil, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes until smooth, then brush half the mixture over the chicken thighs, reserving the remainder for later.

Toss the sweet potatoes, Brussels sprouts, carrots, and red onion with vegetable oil, salt, and pepper, then arrange around the chicken on the sheet pan. Roast for 25 minutes, then brush chicken with remaining glaze and sprinkle everything with sesame seeds before continuing to roast for 15-20 minutes until chicken reaches 165°F internal temperature and vegetables are tender and caramelized.

For best results, use a heavy-duty sheet pan and avoid overcrowding to guarantee proper browning and prevent steaming. If your vegetables cook faster than the chicken, remove them early and keep warm while the chicken finishes.

The skin should be deeply golden and crispy when done, and if it needs extra crisping, place under the broiler for 2-3 minutes at the end of cooking. Let the chicken rest for 5 minutes before serving to allow juices to redistribute, and finish with fresh green onions and additional sesame seeds for extra flavor and visual appeal.

Sesame Chicken Meatballs in Sticky Sauce

Sesame chicken meatballs in sticky sauce bring all the beloved flavors of the classic dish into a fun, bite-sized format that’s perfect for fall entertaining or family dinners. These tender, juicy meatballs are packed with aromatic ginger, garlic, and green onions, then glazed in a glossy, sweet-and-savory sauce that clings beautifully to each sphere. The combination of ground chicken with a touch of pork creates meatballs that are incredibly moist and flavorful, while the addition of panko breadcrumbs guarantees they maintain their shape during cooking without becoming dense or heavy.

The sticky sesame sauce is the star of this dish, featuring a perfect balance of soy sauce, honey, and rice vinegar that reduces down to a lustrous coating with incredible depth of flavor. Unlike traditional sesame chicken that requires battering and frying, these meatballs are simply baked until golden before being tossed in the reduced sauce, making them a healthier yet equally satisfying option.

The final sprinkle of toasted sesame seeds and fresh green onions adds textural contrast and visual appeal, while the sauce continues to caramelize slightly as it coats the hot meatballs, creating an irresistible glaze that makes each bite memorable.

Ingredients:

• 1 pound ground chicken
• 1/2 pound ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/4 cup rice vinegar
• 2 tablespoons cornstarch
• 1 tablespoon water
• 2 tablespoons vegetable oil
• 3 tablespoons sesame seeds, toasted
• 2 green onions, sliced for garnish

Preheat oven to 400°F and line a baking sheet with parchment paper, then combine ground chicken, ground pork, panko breadcrumbs, egg, chopped green onions, garlic, ginger, sesame oil, salt, and pepper in a large bowl, mixing gently until just combined before rolling into 24 evenly-sized meatballs.

Arrange meatballs on the prepared baking sheet and bake for 18-20 minutes until golden brown and cooked through, while simultaneously whisking together soy sauce, honey, and rice vinegar in a large skillet over medium heat. Bring the sauce mixture to a simmer, then whisk cornstarch and water together to create a slurry and add to the skillet, cooking for 2-3 minutes until the sauce thickens and becomes glossy.

Add the baked meatballs to the skillet and gently toss to coat completely in the sticky sauce, then garnish with toasted sesame seeds and sliced green onions before serving immediately.

For the best results, avoid overmixing the meatball mixture as this can lead to tough, dense meatballs – mix just until the ingredients are combined and stop. Keep meatballs uniform in size by using a small ice cream scoop or measuring spoon to portion them out, and wet your hands slightly when rolling to prevent sticking.

The sauce will continue to thicken as it cools, so if it becomes too thick while tossing with the meatballs, add a tablespoon of warm water to loosen it. These meatballs can be made ahead and reheated gently in the sauce, making them perfect for meal prep or entertaining, and they pair beautifully with steamed rice and sautéed vegetables for a complete fall meal.

Thai-Inspired Sesame Chicken With Peanuts

Thai-inspired sesame chicken with peanuts transforms the familiar comfort of sesame chicken into an exotic, aromatic dish that celebrates the bold flavors of Southeast Asian cuisine. This fusion creation marries the sweet and savory elements of traditional sesame chicken with the vibrant heat of Thai chilies, the freshness of basil and cilantro, and the rich nuttiness of roasted peanuts.

The chicken is coated in a light, crispy batter infused with Thai-inspired seasonings, then tossed in a complex sauce that balances fish sauce, lime juice, palm sugar, and sesame oil to create layers of umami, sweetness, and tang that dance on the palate.

The addition of crushed peanuts provides both textural contrast and authentic Thai flavor, while fresh herbs brighten the entire dish and prevent it from feeling too heavy despite the fried preparation. This recipe captures the essence of Thai street food with its bold, unapologetic flavors while maintaining the satisfying comfort of crispy fried chicken that makes sesame chicken so beloved.

The sauce clings beautifully to the crispy exterior, creating pockets of intense flavor in every bite, while the peanuts add a satisfying crunch that complements the tender chicken within.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 1 cup cold sparkling water
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 3 tablespoons palm sugar or brown sugar
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 2 Thai bird’s eye chilies, minced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup roasted peanuts, roughly chopped
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons sesame seeds, toasted
• Vegetable oil for frying

Whisk together flour, cornstarch, garlic powder, ground ginger, white pepper, and salt in a large bowl, then gradually add cold sparkling water to create a smooth, light batter before coating chicken pieces and frying in 350°F oil for 4-5 minutes until golden and crispy.

Meanwhile, combine fish sauce, soy sauce, palm sugar, lime juice, sesame oil, minced chilies, garlic, and fresh ginger in a large wok or skillet over medium-high heat, cooking for 2-3 minutes until the sauce reduces slightly and becomes glossy.

Add the crispy chicken to the sauce and toss quickly to coat, then remove from heat and immediately add chopped peanuts, fresh basil, cilantro, and toasted sesame seeds, tossing gently to combine before serving immediately over steamed jasmine rice.

For the best results, make certain your oil temperature remains consistent at 350°F to achieve maximum crispiness without overcooking the chicken, and prepare all ingredients beforehand since the final tossing process happens very quickly to prevent the chicken from losing its crunch.

The sparkling water in the batter creates an exceptionally light and airy coating, while palm sugar provides a more authentic Thai flavor than regular sugar, though brown sugar works as an adequate substitute.

Sesame Chicken and Rice Skillet

Sesame chicken and rice skillet brings together all the beloved flavors of traditional sesame chicken in a convenient one-pan meal that’s perfect for busy fall evenings. This hearty dish combines tender pieces of chicken with fluffy rice, crisp vegetables, and that signature sweet and savory sesame glaze all cooked together in a single skillet.

The rice absorbs the delicious sauce while cooking, creating deeply flavored grains that serve as both a side dish and a vehicle for the sticky, caramelized chicken pieces. This skillet version eliminates the need for deep frying while still delivering satisfying textures and bold flavors.

The chicken develops a beautiful golden crust in the skillet before being combined with the rice and vegetables, allowing all the ingredients to meld together as they finish cooking. Fresh vegetables like bell peppers, snap peas, and carrots add color, nutrition, and a pleasant crunch that contrasts beautifully with the tender chicken and fluffy rice, making this a complete meal that requires minimal cleanup. Incorporating seasonal vegetables not only enhances the flavor but also boosts the nutritional value of the dish.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 1 cup jasmine rice, rinsed
• 2 cups chicken broth
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 1 cup snap peas, trimmed
• 2 carrots, diced
• 3 green onions, sliced
• 2 tablespoons sesame seeds, toasted
• Salt and pepper to taste

Heat 1 tablespoon oil in a large skillet over medium-high heat, season chicken with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes, and remove to a plate.

Add remaining oil to the same skillet, sauté garlic and ginger for 30 seconds, then add rice and stir for 1 minute before adding chicken broth and bringing to a boil. Reduce heat to low, cover, and simmer for 15 minutes, then add bell pepper, snap peas, and carrots on top without stirring, cover again, and cook for 5 more minutes.

Meanwhile, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch until smooth, then return chicken to the skillet, pour sauce over everything, and gently fold ingredients together, cooking uncovered for 2-3 minutes until sauce thickens and rice absorbs the flavors.

For best results, use day-old rice or let freshly cooked rice cool completely before adding to prevent mushiness, and resist the urge to stir too frequently during cooking to avoid breaking up the rice grains.

If the rice seems too dry during cooking, add a few tablespoons of additional broth, and if the sauce appears too thick, thin it with a tablespoon of water or broth. The skillet can be covered and kept warm on low heat for up to 10 minutes before serving, allowing the flavors to continue melding together.

Spicy Sesame Chicken With Sriracha Drizzle

Spicy sesame chicken with sriracha drizzle takes the beloved takeout favorite and elevates it with a fiery kick that’s perfect for warming up chilly fall evenings. This recipe maintains all the sweet and savory elements of traditional sesame chicken while incorporating layers of heat through both the marinade and the signature sriracha drizzle that crowns each serving. The chicken pieces are first marinated in a spicy blend before being coated in a light, crispy batter and fried to golden perfection, then tossed in a glossy sauce that balances sweetness with a gentle burn that builds with each bite.

The sriracha drizzle serves as both a flavor enhancer and a visual accent, creating beautiful red streaks across the golden chicken pieces while delivering an extra punch of heat for those who crave more intensity. This dish works wonderfully as a centerpiece for fall gatherings, offering enough spice to cut through the richness of the season while still maintaining the comforting, familiar flavors that make sesame chicken such a crowd-pleaser. The heat level can be easily adjusted by varying the amount of sriracha in both the sauce and the drizzle, making it customizable for different spice preferences around the dinner table. Additionally, making small adjustments to your kitchen habits, such as stopping waste on heating and cooling, can further enhance your cooking experience by creating a more comfortable environment.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons rice wine or dry sherry
• 1 tablespoon sriracha sauce
• 1 teaspoon garlic powder
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3/4 cup cold water
• 1 egg, beaten
• Vegetable oil for frying
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1/3 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 3 tablespoons sriracha sauce, divided
• 2 tablespoons sesame seeds, toasted
• 3 green onions, chopped

Marinate chicken pieces in soy sauce, rice wine, sriracha, and garlic powder for at least 30 minutes, then whisk together flour, cornstarch, baking powder, salt, white pepper, cold water, and beaten egg to create a smooth batter.

Heat oil to 350°F in a large pot or deep fryer, dredge marinated chicken in the batter, and fry in batches for 4-5 minutes until golden brown and cooked through, then drain on paper towels.

Meanwhile, combine soy sauce, rice vinegar, brown sugar, honey, sesame oil, cornstarch, ginger, garlic, red pepper flakes, and 1 tablespoon sriracha in a large skillet over medium heat, whisking constantly until the sauce thickens and becomes glossy, about 3-4 minutes.

Add the fried chicken to the skillet and toss until evenly coated, then transfer to serving plates and drizzle with remaining sriracha, sprinkle with toasted sesame seeds and chopped green onions.

For peak crispiness, verify the chicken is completely dry before battering and maintain oil temperature consistently at 350°F throughout frying. The batter should be cold and lumpy rather than smooth, as this creates a lighter, crispier coating that holds up well to the sauce.

Make the sriracha drizzle more intense by mixing additional sriracha with a small amount of honey and rice vinegar to thin it to drizzling consistency, and always add the chicken to the sauce just before serving to prevent the coating from becoming soggy.

Sesame Chicken Soup for Chilly Fall Nights

Sesame chicken soup transforms the beloved takeout dish into a warming, comforting bowl perfect for chilly fall evenings when you crave something both familiar and nourishing. This innovative recipe captures all the signature flavors of traditional sesame chicken—the nutty sesame oil, sweet soy-based sauce, and tender chicken—while reimagining them in a soul-warming soup format that’s ideal for cooler weather.

The soup features bite-sized pieces of chicken in a rich, aromatic broth infused with ginger, garlic, and sesame, creating a satisfying meal that delivers the comfort of your favorite Chinese takeout in a completely new form. The beauty of this sesame chicken soup lies in its ability to provide the same satisfying flavors while offering the additional comfort and warmth that only a hot bowl of soup can deliver.

The broth is carefully balanced with soy sauce, rice vinegar, and a touch of sweetness, while fresh vegetables add texture and nutritional value without overwhelming the dish’s core identity. Garnished with toasted sesame seeds, green onions, and a drizzle of sesame oil, each spoonful delivers layers of flavor that build upon the familiar taste profile while providing the cozy satisfaction that makes this soup perfect for fall dinner tables.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 cups low-sodium chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 2 tablespoons sesame oil, divided
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 4 ounces snow peas, trimmed
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 2 eggs, lightly beaten
• 3 green onions, chopped
• 2 tablespoons sesame seeds, toasted
• 1/4 teaspoon white pepper
• Salt to taste

Heat 1 tablespoon sesame oil in a large pot over medium-high heat, add chicken pieces and cook until browned and cooked through, about 6-8 minutes, then remove and set aside. In the same pot, sauté ginger and garlic for 30 seconds until fragrant, then add chicken broth, soy sauce, rice vinegar, brown sugar, and white pepper, bringing the mixture to a boil before reducing heat to simmer.

Add carrots and bell pepper to the simmering broth and cook for 3-4 minutes, then return chicken to the pot along with snow peas and simmer for another 2 minutes. Whisk cornstarch with cold water to create a slurry, stir into the soup to thicken slightly, then slowly drizzle beaten eggs into the soup while stirring gently to create egg ribbons.

Remove from heat, stir in remaining sesame oil, and serve immediately garnished with chopped green onions and toasted sesame seeds.

For the best results, use chicken thighs instead of breasts as they remain more tender and flavorful in the soup, and be sure to cut all vegetables uniformly for even cooking. When adding the beaten eggs, pour them in a thin stream while stirring the soup in a circular motion to create delicate, silky egg ribbons rather than scrambled chunks.

The soup can be made ahead through the step of adding the chicken back to the pot, but add the snow peas, cornstarch slurry, and eggs just before serving to maintain the best texture and prevent overcooking the vegetables.