Tender, juicy chicken with a crispy breading, fried to golden brown and tossed with a sweet and savory sesame sauce. This quick and easy better-than-take-out sesame chicken recipe is sure to become a favorite of my family and the SKS community. Try it and Let me know what you think in the comment below!

Mouthwatering sesame chicken cooked to perfection!

Easy to make, and packed with flavors, this sesame chicken recipe is definitely better than any takeout you could ever get.

The chicken cubes are lightly breaded and lightly pan-fried to golden crispy brown on the outside and juicy and tender on the inside.

They are smothered in a sticky and flavorful sesame stir fry sauce, making the perfect comforting dinner for the whole family.

Why Do I Love this Sesame Chicken Recipe?

I love a good take-out sesame chicken, but now even better? We have a SKS version with less filler ingredients, less oil and more flavors!

This recipe is so flavorful, quick, and easy to make.

Moreover, it’s freezer-friendly. So you can double the recipe and have nourishing meals ready to go for a busy week, This would also make a great addition to postpartum freezer meals for new moms.

It’s great for meal prep or just on a day where you don’t have time to cook, you can pull it from the freezer and enjoy a “TV” style dinner.

Ingredients for Sesame Chicken

Nothing but clean, wholesome ingredients are used in this recipe!

For this recipe you will need:

  • Chicken breast
  • Egg
  • Coconut aminos
  • Salt, to taste*
  • Oil, for frying
  • Arrowroot flour


a pair of chopsticks are holding up a tender and juicy piece of healthy sesame chicken sprinkled with sesame seeds

For the Sesame Sauce:

  • Coconut aminos
  • Water
  • Toasted sesame oil
  • Maple or date syrup (optional, omit for Whole30 option)
  • Rice vinegar
  • Arrowroot starch
  • Garlic, minced


  • Sesame seeds
  • Green onion

*Most coconut aminos are fairly salty themselves, so be mindful of the salt content when adding in your own.

Step by Step How to Make Sesame Chicken

Making homemade gluten-free sesame chicken is super easy! In less than half an hour you can have all the flavors of take-out sesame chicken.

First, make the chicken marinade by whisking the egg (optional), coconut aminos, and salt.

Then, place chicken in the marinade, cover, and set aside for at least half an hour to absorb flavors. You can allow it to sit overnight as well.

If you choose to coat/marinate the chicken with egg, this bag-coating method may not work. The starch could clump up together and won’t distribute evenly.

You can use the traditional dipping method:

Dip each piece of chicken in starch to have the starch cover all sides. Then shake off the excess flour.

Note: The smaller size you cut the chicken, the shorter the time it will take.

Remove chicken from pot and set aside.

Garnish this sesame chicken dish with sesame seeds and chopped scallion. Enjoy!

How to Serve Sesame Chicken

better than takeout chinese food thats healthy and easy to make

Sesame chicken is super versatile because you can serve it with so many different options.

Some of my favorites are:

Some Kids friendly options might include:

What to Do with Leftover Sesame Chicken

This sesame chicken serves as a great staple recipe for meal prep.

Not only it is made with all clean ingredients, it is also freezer-friendly.

Additionally, you can turn it into so many different meal options to keep you from getting bored.

Store any leftover sesame chicken in an airtight container in the fridge for 2-3 days.

It will also stay good in the freezer for up to a month. Better For You freezer dinner anyone?!

What’s your favorite way to eat sesame chicken? Leave a comment below!


sweet and stick sesame chicken made healthy with paleo ingredients

Get the recipe:Gluten Free Sesame Chicken {30 Minutes}

This better-than-takeout Sesame Chicken recipe is delicious, and easy to make. It is the perfect dinner for the whole family to enjoy. You won't even know it is gluten and soy free.
4.75 stars (12 reviews)


Chicken Marinade/Breading

  • 1.5 lbs chicken breast or thighs
  • 2 – 3 tbsp coconut aminos
  • 1 egg, whisked, optional
  • Salt to taste *, generous amount
  • 1/2 cup arrowroot flour
  • oil for frying

Sesame Sauce

  • 1 tbsp rice vinegar
  • 1/4 cup coconut aminos
  • 2 tbsp sesame oil
  • 1.5 tbsp arrowroot starch
  • 2 cloves of garlic minced
  • 1/2 inch of fresh ginger minced
  • 2 – 3 tbsp maple syrup, or honey
  • 1 pinch of red pepper flakes, optional
  • 1/4 cup filtered water
  • Scallion and sesame seeds for garnish



  • First, make the chicken marinade by whisking the egg (if using any), coconut aminos and salt. Place chicken in marinade and set aside for at least half an hour to absorb flavors. You can allow is to sit overnight as well.
  • Dip marinated chicken in arrowroot starch with all sides thoroughly coated. Shake off excess flour.
  • If you choose to omit the egg, add the 1 cup starch in a big ziploc bag. Then place the marinated chicken in the ziploc bag. Disgard the leftover marinade if there is any). Close the ziploc bag tight. Shake up the chicken until they are covered by the starch evenly.
  • Heat 1/2 inch of oil in a non-sticking pot until shimmering.
  • Place floured chicken in the hot oil and fry all sides until golden brown and crispy. Chicken is thoroughly cooked when the internal temp reaches 165F. **
  • Do not overcrowd the chicken when pan frying. You may need to cook them in seperate batches. Place the cooked chicken on a piece of paper towel.
  • Add all the cooked chicken back in the pot along with minced garlic, ginger and red pepper flakes (if using any). Stir a few times. You should start smelling the fragance of the garlic.
  • Whisk together the rest of the sesame sauce ingredients until no clump is left. Pour the sauce into the pot with chicken.
  • Continue to stir. The sauce should thicken quickly. Turn off the heat.
  • Garnish chicken with sesame seeds and chopped scallion. Enjoy!


  1. *Coconut amino itself is salty, so take that into consideration when you salt the chicken.
  2. ** The smaller you cut the chicken, the faster they cook.
Serving: 1g, Calories: 316kcal, Carbohydrates: 23g, Protein: 32g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Cholesterol: 116mg, Sodium: 585mg, Fiber: 1g, Sugar: 11g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.