Golden, glossy chicken bites coated in sweet-savory sesame sauce. That’s air fryer sesame chicken crispy on the outside, tender inside, and ready in less time than it takes to order takeout.
I started making this back in 2019 when my daughters begged for “the sticky chicken” but I couldn’t face deep frying on a Tuesday night. The air fryer gave me that crackling texture without the mess, and tossing everything in sesame seeds while it’s still hot? That’s when the magic happens they stick to every bite and toast just enough to smell nutty and perfect.
PrintAir Fryer Sesame Chicken Recipe Easy Delicious
Air Fryer Sesame Chicken offers crispy chicken bites in a flavorful sticky soy sesame sauce. This quick and easy meal comes together in under 30 minutes, perfect for a tasty Asian-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Air Fryer
- Cuisine: Asian
- Diet: Standard
Ingredients
- 6 large skinless chicken thigh fillets this is about 750g or 1.65lbs untrimmed or 600g or 1.3lbs once trimmed
- 3 tbsp cornflour cornstarch in USA
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 3 tbsp oil
- 1.5 tbsp sesame oil
- 1 tsp garlic powder or use 2 minced cloves garlic
- 1.5 tbsp Chinese rice vinegar
- 3 tbsp honey
- 3 tbsp sweet chilli sauce
- 4 tbsp tomato ketchup
- 3 tbsp light brown sugar
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- sesame seeds
- chopped spring onions scallions
- boiled or egg fried rice
Instructions
- Cut the trimmed chicken thigh fillets into bite-sized pieces and set aside.
- Combine the cornflour, salt, pepper, garlic powder, and paprika in a bowl.
- Toss the chicken pieces in the bowl to coat completely with the dry mixture.
- Add oil over the coated chicken and mix well to make the pieces sticky.
- Air fry the chicken at 190C or 375F for 15 to 18 minutes, shaking the basket at least three times during cooking.
- While the chicken cooks, mix all sauce ingredients in a microwave-safe bowl and heat on high for about 3 minutes, stirring every minute until thickened.
- Once cooked, coat the chicken in the sauce in a bowl or saucepan.
- Garnish with sesame seeds and spring onions, and serve with boiled or egg fried rice.
Notes
- To prepare the sauce on the stove, combine ingredients in a saucepan and simmer over medium heat, stirring occasionally until it bubbles and thickens slightly, about 3 to 4 minutes
- The sauce can be made ahead and refrigerated for up to one day before reheating
- You may add chopped vegetables to the air fryer for the last 2 to 3 minutes of cooking, ensuring the chicken reaches an internal temperature of 79C or 175F
Nutrition
- Calories: 455kcal
- Sugar: 31g
- Sodium: 2324mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 6g + 11g
- Trans Fat: 0.1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 119mg
Why This Recipe Works So Well
The air fryer gives you that crispy, golden coating without standing over a pot of bubbling oil. You get restaurant-quality texture in your own kitchen, and cleanup is just one basket instead of a splattered stovetop.
What makes this air fryer sesame chicken special is how the cornflour coating crisps up beautifully while the chicken stays juicy inside. Then you toss it all in that glossy sesame sauce sweet, savory, with just enough tang from the rice vinegar to balance everything out.
- Quick: Total time is 30 minutes, most of it hands-off
- Family-friendly: My daughters request this weekly
- Adaptable: The sauce is so good, you’ll want extra for drizzling over rice
Key Ingredients You’ll Need
Chicken thighs are the secret here they stay tender and juicy even when cooked at high heat. The cornflour creates that signature crispy coating without any deep frying.
For the sauce, you’re building layers of flavor: sesame oil for nuttiness, honey and light brown sugar for sweetness, both light and dark soy sauce for depth, and sweet chilli sauce for a gentle kick. The tomato ketchup might surprise you, but it adds body and a subtle sweetness that ties everything together.
| Ingredient | Why It Matters | Simple Swap |
|---|---|---|
| Chicken thighs | Stays juicy, more forgiving than breast | Chicken breast (watch timing closely) |
| Cornflour | Creates ultra-crispy coating | Potato starch works too |
| Sesame oil | Signature nutty flavor | No direct substitute it’s the star |
| Chinese rice vinegar | Balances sweetness with tang | Rice vinegar or apple cider vinegar |
How to Make It Step-by-Step
Start by coating your chicken chunks in the cornflour mixture salt, pepper, garlic powder, and paprika. Every piece should look completely covered, almost dusty. Then drizzle oil over everything and toss until the coating turns sticky and clingy.
Cook the chicken at 190C/375F for 15-18 minutes, shaking the basket at least three times so nothing sticks together. Meanwhile, combine all your sauce ingredients in a microwave-safe bowl and heat in one-minute intervals, stirring between each, until it’s hot and slightly thickened about 3 minutes total.
Once the chicken is golden and cooked through (no pink in the middle), toss it straight into that warm sauce. The heat helps the sauce cling to every crispy edge. Finish with sesame seeds and chopped spring onions.
Timing and Temperature Guide
| Step | Temperature | Time | What to Watch For |
|---|---|---|---|
| Prep chicken & coating | 5 minutes | Every piece fully coated | |
| Air fry chicken | 190C/375F | 15-18 minutes | Shake basket 3 times; no pink inside |
| Make sauce (microwave) | High power | 3 minutes | Stir every minute; slightly thickened |
| Toss & serve | 2 minutes | Coat while chicken is hot |
Serving Suggestions and Storage
I always serve this over egg fried rice or plain boiled rice the extra sauce is perfect for drizzling. You could also add chopped peppers, sugar snap peas, or sliced mushrooms to the air fryer for the last 2-3 minutes of cooking.
Storage tip: Keep leftover chicken and sauce in separate containers in the fridge for up to 3 days. Reheat the chicken in the air fryer at 180C/350F for 3-4 minutes to crisp it back up, then toss with warmed sauce.
| Storage Method | How Long | Reheating Notes |
|---|---|---|
| Refrigerate (chicken + sauce separate) | 3 days | Air fry chicken 3-4 min, warm sauce separately |
| Freeze (not recommended) | Coating texture suffers |
Tweaks and Troubleshooting
If your coating isn’t crisping up, you might need a bit more oil in the initial toss it should look sticky, not dry. And don’t skip shaking the basket during cooking; that’s what prevents everything from clumping into one big mass.
The sauce can be made ahead and stored in the fridge for up to a day. Just reheat when you’re ready to toss. If you want less sauce, reduce all the sauce ingredients by one-third perfect if you just want a light coating on the chicken without extra for drizzling.
- Too sweet? Add an extra splash of rice vinegar or light soy sauce
- Want it spicier? Stir in a pinch of red pepper flakes to the sauce
- Small air fryer? Cook the chicken in two batches so it crisps evenly
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FAQs ( Air Fryer Sesame Chicken )
How long does it take to cook in the air fryer?
Cook the chicken pieces at 380°F for 12-15 minutes, flipping halfway through. The exact time depends on the size of your chicken chunks. Check that the internal temperature reaches 165°F before adding the sesame sauce.
Can I use frozen chicken for this recipe?
Yes, but thaw the chicken completely first for even cooking and better coating adhesion. Pat the thawed chicken dry with paper towels before breading. Frozen chicken will steam rather than crisp up properly in the air fryer.
What temperature should I set my air fryer to?
Set your air fryer to 380°F for the best results. This temperature creates a golden, crispy exterior without overcooking the chicken inside. Don’t go higher than 400°F or the coating may burn before the chicken cooks through.
How do I keep the coating crispy?
Don’t overcrowd the air fryer basket – cook in batches if needed. Spray the coated chicken lightly with cooking oil before air frying. Serve immediately after tossing with sauce to maintain maximum crispiness.
Can I make the sauce ahead of time?
Absolutely! The sesame sauce can be prepared up to 3 days in advance and stored in the refrigerator. Warm it slightly before tossing with the hot chicken for easier coating. This actually helps the flavors meld together better.
You’re Going to Love This One
That glossy, golden air fryer sesame chicken takes just 30 minutes from start to finish, and every bite delivers that perfect crispy-tender contrast you’d get from your favorite takeout spot. The smell alone toasted sesame, caramelized honey, that gentle kick of chilli fills the kitchen and has everyone wandering in asking when dinner’s ready. You’ll love how it turns out, especially when you realize cleanup is just one basket and a bowl.
If you want to stretch this into a full meal, try tossing in some broccoli florets or snap peas during the last few minutes of cooking they pick up all that sesame flavor beautifully. A little trick I learned from my aunt’s kitchen: double the sauce and keep half separate for drizzling over rice or noodles later in the week. And if you’ve got picky eaters, serve the sauce on the side so everyone can control their own level of sticky sweetness.
I’d love to see how yours turns out tag me if you share a photo, or tell me in the comments what you served alongside it. Did you grow up with a version of sesame chicken that feels like home? Maybe this one will become your family’s new go-to weeknight tradition. Save it, share it with someone who needs an easy win at dinner, and enjoy every crispy, saucy bite.
