Sesame Chicken is a Chinese-American takeout classic. Crispy chicken is tossed in a glossy soy-sesame sauce that’s sweet, savory, and sticky enough to cling to every piece. This air fryer Asian chicken lightens up the original by cooking using the air fryer instead of deep frying, making it easy to enjoy this restaurant favorite at home.
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What makes this air fryer version different from classic sesame chicken?
This version delivers the same sweet, sticky sauce and crunchy exterior as traditional sesame chicken but uses hot circulating air instead of deep-frying oil, reducing fat and cleanup while keeping the texture crunchy.
This recipe takes a basic Air Fryer Fried Chicken recipe and adds a gingery marinade and a savory sesame sauce. Check out my post on How to Make Air Fryer Fried Chicken for tips and tricks for success, and everything else you need to know.
The only difference between my air fryer sesame chicken and the traditional deep-fried sesame chicken is that it uses the air fryer to cook the chicken. The crunchy chicken pieces are still tossed in that same sauce.
The savory-sweet, sticky sauce that coats these air fryer chicken thighs is so good I could eat it with a spoon. Add a bowl of sticky white rice and some steamed vegetables and you’ve got a great meal.
Ingredient Notes
You don’t need a long list of ingredients to make sesame chicken in the air fryer. In fact, the chicken marinade and the sauce share many of the same ingredients, which makes it especially easy to make sure you have the right items.
A dusting of cornstarch creates a light, ultra-crispy coating by forming a brittle shell when exposed to high heat, which keeps the chicken juicy inside. Sesame oil gives the sauce a nutty flavor and aroma. A little goes a long way in building depth of flavor.
What is sesame chicken sauce made of?
Sesame chicken sauce is a glossy, savory-sweet blend of soy sauce (for umami), brown sugar (for caramelized sweetness), rice vinegar (for bright acidity), and cornstarch (to thicken), finished with toasted sesame oil and seeds for signature aroma and texture. This balanced sauce clings to the chicken so each bite is richly flavored.
How to Make Air Fryer Sesame Chicken
The chicken soaks in a soy, rice vinegar, and ginger marinade, then gets a dip in beaten egg and a toss in cornstarch. The egg is what holds the cornstarch on, and the cornstarch is what turns into that brittle, crackly shell in the air fryer. Spritz the pieces with oil, air fry them in a single layer, and make the sauce in a skillet while the second batch cooks. Timing matters more than anything else here: the chicken should go straight from the basket into the hot sauce and onto the table, before the coating has a chance to soften.
Tips for making the best air fryer fried chicken
- For extra crispness, dry the chicken pieces thoroughly before coating. Moisture on the surface steams the coating and can reduce the golden, crunchy texture.
- To ensure that the chicken gets crispy in an air fryer, arrange pieces in a single layer with space between them so that hot air can circulate, and spritz with oil to help the cornstarch crisp rather than steam.
- For best results, line your air fryer basket with parchment paper. I like to use the rounds of parchment with holes in them.
- The longer you marinate your chicken, the better the flavor will be. You can marinate it as long as overnight. But even if you are only able to marinate it for 15 minutes, it will still be delicious.
- The sauce can be mixed ahead of time, but it’s best to cook it just before serving. The cornstarch in the sauce can make it too thick if you cook it ahead of time and then refrigerate it.
- Whatever you do, don’t toss the chicken and sauce together until you are ready to eat. Ideally, you want to pull the hot chicken right out of the air fryer and drop it immediately into the hot sauce, stir to coat, and then serve. This way the chicken coating keeps its irresistible crunch.
Air Fryer Sesame Chicken Troubleshooting Guide
If your coating is soggy instead of crisp: This usually comes down to a coating that’s too thick or a basket that’s too crowded. Let excess marinade drip off before dipping the chicken in egg, and let excess egg drip off before dredging in cornstarch. A heavy, wet layer at any step creates a gummy coating that steams instead of crisping. Spritz the cornstarch-coated chicken with oil before cooking, and give each piece space in the basket so hot air can circulate around it rather than trapping steam.
If your chicken is undercooked in the center: Chicken thighs cut into uneven sizes cook at different rates, so cut your pieces to a consistent bite size before marinating. If your air fryer runs cooler than mine, add 1 to 2 minutes to each side and check with an instant-read thermometer. Chicken is done at 165ºF internal temperature.
If your coating falls off the chicken: This usually means the egg wash step got skipped or rushed. The egg is what the cornstarch clings to, so make sure every piece is fully coated in egg before it goes into the cornstarch, and press the cornstarch onto the chicken gently rather than just rolling it through.
If your chicken turns out dry: Chicken thighs are more forgiving than breast meat, but overcooking will dry out either one. Pull the chicken as soon as it’s golden brown rather than adding extra time for insurance, and use a thermometer if you’re unsure.
If your sauce turns gummy or clumps: This happens when the sauce sits too long after thickening before you toss it with the chicken. Make the sauce while the chicken finishes in the air fryer, and combine the two as soon as the chicken comes out of the basket.
What to serve with sesame chicken
Like your favorite teriyaki chicken recipe, this Sesame Chicken is a great weeknight dish because it uses basic pantry ingredients. For a quick meal like this, I like to keep things simple with sides.
I usually serve this Sesame Chicken with white or brown rice, but Coconut Rice would be great, too. A simple vegetable like Cucumber Salad or Stir-Fried Lotus Root rounds out the meal. Something bright and acidic, like Cucumber Kimchi or Pickled Daikon, balances the richness of the sesame sauce nicely.
How To make deep fried sesame chicken
You can definitely deep fry the chicken if you prefer or if you don’t have an air fryer. Maintain the oil temperature around 350ºF (175ºC). If it’s too cool the chicken absorbs oil and becomes greasy; if too hot the exterior browns before the inside finishes.
Heat a pot of neutral, high smoke point cooking oil (the oil should be at
least 2 or 3 inches deep). The oil should be very hot, but not smoking. If you have a thermometer, it should be around 350ºF. I like to use a Dutch oven because the high sides reduce the spatter and mess, but you can also use a wok or skillet if you like.
Drop the coated pieces of chicken into the hot oil and cook, turning 2 or 3
times, until the outside is nice and golden brown. Drain the chicken pieces on a paper towel-lined plate and then drop it into the sauce and proceed with the recipe as written.
How to Freeze and Reheat Air Fryer Sesame Chicken
Freeze the chicken and sauce separately for the best texture. Sauce softens the coating, so skip that step until you’re ready to reheat and eat.
Cool the cooked chicken completely, then freeze the pieces in a single layer on a parchment-lined baking sheet for about 2 hours. Transfer to a freezer bag or airtight container, where it keeps for up to 3 months. Store the sauce separately in the fridge for up to 5 days, or freeze it for up to 2 months.
To reheat, put the frozen chicken straight back into the air fryer at 375ºF for 8 to 10 minutes, flipping halfway through, until hot and re-crisped. Skip the microwave, which will soften the coating. Warm the sauce in a saucepan while the chicken reheats, then toss the two together right before serving.
What air fryer do you recommend?
I have both the Cosori Pro III air fryer and the GoWise 7-Quart Air Fryer, as well as Mealthy CrispLid that fits on top of my Instant Pot. I love them both.
The GoWise and Cosori are basket-style fryers, and they hold more than the Mealthy version, so they make it quicker to cook a full meal for my family. On the other hand, the Mealthy gets hotter, so it can cook a small batch of food quicker.
I love making Air Fryer Fried Chicken and all of its variations, like Air Fryer Korean Fried Chicken, but I also love making Air Fryer Bang Bang Shrimp, Air Fryer Breaded Shrimp, and Air Fryer Fried Pickles.
More air fryer recipes you’ll love
If you love using your air fryer, you should try my Air Fryer Pork Belly with hoisin glaze, Air Fryer Empanadas, and Air Fryer Carnitas.
You can even make amazing snacks and desserts in your air fryer, like Air Fryer Sweet Potato Chips, Air Fryer Popcorn, Air Fryer Brownies, and Air Fryer Peanut Butter Cookies.
Air Fryer Sesame Chicken
Robin Donovan
Ingredients
For the chicken
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons minced fresh ginger
- 1 garlic clove minced
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs beaten
- 1 cup cornstarch
For the sauce
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1/3 cup brown sugar
- ¼ cup water
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- 1 to 2 teaspoons chile paste optional
- 1 tablespoon toasted sesame seeds
Instructions
- Line the air fryer basket with parchment paper (see note).
- In a medium bowl, combine the chicken, soy sauce, vinegar, ginger, garlic, salt, and pepper. Toss to coat well.
- If desired, let the chicken marinate for about 15 minutes or as long as overnight (refrigerate it if marinating longer than 20 minutes).
- In a small bowl, beat the eggs.
- Put the cornstarch in a separate shallow bowl.
- Remove the chicken from the marinade, letting the excess run off into the bowl, and then place it in the bowl with the beaten eggs. Toss to coat.
- Remove the chicken pieces from the eggs, a few at a time, letting the excess egg run off. Drop the chicken pieces into the cornstarch and toss to coat them well and then arrange them in the air fryer in a single layer (you will probably have to cook the chicken in 2 batches).
- Once all of the chicken is coated and arranged in the air fryer (you will likely have to do this in 2 batches), spritz or brush the chicken with a bit of cooking oil.
- Air fry the chicken at 400ºF for about 8 minutes, until the chicken pieces are golden brown on top. Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7 minutes at 400ºF.
- While the chicken is cooking, make the sauce. In a small bowl, stir together the soy sauce, vinegar, brown sugar, cornstarch, water, and sesame oil.
- In a large skillet, heat the vegetable oil over high heat.
Add the garlic and cook, stirring, for about a minute. Add the sauce mixture, reduce the heat to medium, and cook, stirring, for a couple of minutes until the sauce thickens. - Add the air fried chicken pieces to the pan with the sauce. Remove the pan from the heat and toss the chicken pieces with the sauce until they are well coated.
- Transfer to a serving platter, garnish with the sesame seeds and serve immediately.
Delicious
What are the nutrition facts for this?
The nutrition facts are listed per serving. There are six servings in the full recipe.
Absolutely delicious. Will definitely be making this again. Thank you.
We love this recipe!! Has anyone tried freezing it and how did it turn out?
Excellent once again, i was a super star with my in-laws. The recipe is amazing, thanks so much.