Crispy Sesame Chicken
Crispy Sesame Chicken combines chicken breast, cornstarch, honey, and sesame oil; air fry at 400°F for 15 minutes until golden, then toss in a sweet sesame glaze.
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Method
- 1
Cut chicken into 1-inch pieces. Dip in egg, coat in cornstarch.
- 2
Spray with oil. Air fry at 400°F for 12-15 minutes, shaking every 5 minutes, until crispy and golden.
- 3
Simmer soy sauce, honey, rice vinegar, sesame oil, and garlic. Add cornstarch slurry until thickened.
- 4
Toss crispy chicken in sesame sauce. Serve immediately.
- 5
Top with toasted sesame seeds and green onions. Serve over rice.
Pro tip. Toast your sesame seeds in a dry pan for 2 minutes — the flavor difference is huge. Like General Tso's, sauce the chicken right before serving to preserve the crunch.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 27 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 330 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 3-4 minutes. Sauce caramelizes fast — check at 3 minutes to avoid burnt sesame seeds. Full reheat guide for sesame chicken.
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