Air Fryer Sesame Chicken

You know that moment when you’re craving something crispy, saucy, and just a little indulgent — but the idea of deep-frying sounds like way too much work? That’s exactly how this air fryer sesame chicken was born in my kitchen. It’s the kind of recipe I keep in my back pocket for those “fakeaway” nights when we want something that feels like takeout, but is way easier on the clean-up (and the stomach).

I’ve made this more times than I can count, and let me tell you — my family fights over the last piece every time. That sticky, garlicky-sweet sesame glaze? It’s the real star here.

What Makes This So Good

Honestly, it’s the sauce. That glossy, sesame-kissed glaze clings to the crispy little chicken bites like it was made just for them — and well, it kind of was.

But also: no deep fryer, no oil splatters, no extra dishes. Just a quick marinade, a simple dredge, and into the air fryer they go. You can use thighs or breasts, depending on what you have on hand — thighs give you that juicy richness, but I’ve made this with chicken breast plenty of times and it still turns out great.

This is one of those recipes that turns weeknights into something special without a ton of effort.

Ingredients You’ll Need

Here’s what I usually grab from the pantry and fridge. And bonus — most of these pull double-duty for both the marinade and the sauce.

• Chicken thighs or breasts (cut into bite-sized pieces)
• Soy sauce (I go for low-sodium if I’m being good)
• Rice vinegar
• Brown sugar
• Sesame oil (adds such a lovely depth)
• Fresh ginger (grated — don’t skip this!)
• Garlic (always fresh)
• Eggs (for dredging)
• Cornstarch or potato starch (I use what I have)
• Cooking oil spray
• Toasted sesame seeds
• A touch of chili paste (optional, but I like a little heat)

Real-Talk Sauce Breakdown

This sauce is the kind that makes you want to lick the spoon. It’s a quick mix of:

• Soy sauce
• Rice vinegar
• Brown sugar
• Garlic
• Sesame oil
• Water + cornstarch (for that glossy thickness)
• Chili paste (if you’re into it)
• Toasted sesame seeds at the end

Pro tip: I usually make a little extra sauce and stash it in the fridge for drizzling over rice bowls later in the week.

My Tips for Crispy Air Fryer Chicken

Let’s be honest — the biggest challenge with air fryer chicken is getting that crunch just right. Here’s what’s worked for me after a bunch of trial runs:

• Marinate, even if it’s short. An overnight soak gives amazing flavor, but even 15 minutes will help.
• Use parchment paper with holes. It makes clean-up easier and helps prevent sticking.
• Don’t crowd the basket. Work in batches so the air can circulate and the chicken gets crispy, not steamed.
• Toss hot chicken into hot sauce. This is key. I pull the chicken straight out of the fryer and drop it into a warm skillet of bubbling sauce. That coating soaks it up fast, and the crunch stays intact.

What I Serve This With

On busy nights, I keep it simple: warm jasmine rice and steamed broccoli. If I’m feeling fancy, I’ll do some garlic green beans or a quick cucumber salad.

Honestly though, this chicken could sit on top of plain white rice and still be the best part of dinner. Leftovers (if any) go into lunch bowls the next day with rice and whatever veg I have in the fridge.

Don’t Have an Air Fryer? No Problem

Back before I had an air fryer, I made this old-school style in a Dutch oven. Just heat a couple inches of oil to 350°F, fry until golden, drain on paper towels, and toss in the sauce. It’s messier, sure, but still really tasty.

If you go this route, make sure your oil’s hot enough — too low and the chicken gets greasy. I use a chopstick to test the oil; when it bubbles rapidly, you’re good to go.

Make-Ahead Tips

If I know we’ve got a hectic evening coming up, I’ll marinate the chicken the night before and mix up the sauce in a jar so it’s ready to go. Just give it a good shake and warm it up in a pan before tossing in the chicken.

What I don’t recommend: coating the chicken ahead of time. The cornstarch tends to get gummy if it sits too long before air frying.

Leftovers & Storage

Cool any leftovers before storing. I tuck mine into a glass container and refrigerate for up to 3 days. When reheating, I usually toss the chicken back into the air fryer for 5 minutes so it crisps back up a bit — then spoon some warmed-up sauce on top.

I’ve also packed these into lunchboxes with leftover rice and a boiled egg. My kid calls it “school bento,” and I’ll take the win.

Common Questions

Can I use frozen chicken?
If it’s already cut into chunks, you can thaw it quickly in a bowl of water. I wouldn’t recommend using it frozen — it won’t crisp up right.

Is this gluten-free?
Yes, if you use tamari or a certified gluten-free soy sauce and check your starch and other labels.

What’s the best cut of chicken?
Thighs are more forgiving and juicy, but breasts work great too. Just don’t overcook them.

Can I make it spicier?
Totally. Add more chili paste to the sauce or sprinkle in red pepper flakes. I sometimes drizzle mine with a little chili crisp oil for extra heat and crunch.

Let me tell you — this sesame chicken has become one of those go-to meals in our house. It’s quick enough for a weeknight, but feels like a treat. I’ve made it for casual dinners, packed it up for potlucks, and even served it over ramen noodles once when we ran out of rice. Always a hit.

Let me know if you try it — or better yet, how you serve it at home.

Try Other Air Fryer Recipes:

Air Fryer Bone-In Crispy Chicken Thighs

Air Fryer General Tso’s Chicken

Air Fryer Nachos