I make this air fryer sesame chicken when I’m craving that classic takeout flavor but want to keep things a bit lighter. It’s got those crispy, golden pieces of chicken coated in a sticky-sweet, savory sauce that’s so good you’ll want extra rice to soak it all up.

The best part? It’s all done in the air fryer—no messy deep frying, less oil, and easy cleanup. Perfect for a busy weeknight when you want something fun and comforting without calling for delivery.

Why I Keep Making This Sesame Chicken

There’s something about that glossy, sesame-speckled sauce that just hits the spot. My family absolutely loves it—it’s one of those meals that everyone’s excited for, so I know I won’t be dealing with complaints at the dinner table.

When I first tried making it at home, I worried I wouldn’t get that signature crunch. But the air fryer does a fantastic job. The chicken stays juicy inside and crispy outside, and the sauce clings beautifully without making the coating soggy.

It’s cheaper than ordering out, healthier since you can control what goes in, and honestly faster than waiting for delivery.

What You’ll Need for This Recipe

Here’s what I keep on hand when I plan this meal. Don’t worry—it’s mostly pantry staples, so you won’t be running around for fancy ingredients.

• Chicken: Thighs give you more flavor and juiciness, but breasts work well too if you prefer leaner meat. I usually use thighs since they’re forgiving and stay tender.
• Soy Sauce: I use low-sodium to keep the salt in check.
• Rice Vinegar: Adds that nice subtle tang.
• Brown Sugar: For that sticky sweetness you expect in sesame chicken.
• Sesame Oil: A few drops go a long way in adding that nutty aroma.
• Fresh Ginger and Garlic: Trust me—grating them fresh makes a difference.
• Eggs: For helping the coating stick.
• Cornstarch or Potato Starch: Gives you that light, crispy finish.
• Cooking Oil: Just enough to help the coating get golden in the air fryer.
• Sesame Seeds: I toast mine lightly on a dry pan for extra fragrance.
• Chile Paste (Optional): If you like a little heat, go for it.

How I Make the Sauce

This sauce is ridiculously easy but so satisfying. I usually make extra because my kid loves drizzling it over plain rice.

It’s a simple blend of:

• Soy sauce
• Rice vinegar
• Brown sugar
• Water
• Cornstarch for thickening
• Sesame oil
• Vegetable oil
• Fresh garlic
• Optional chile paste
• Toasted sesame seeds for finishing

If you want to make it ahead, just mix the ingredients but wait to heat it up until you’re about to serve. I find the cornstarch thickens it too much if I refrigerate it cooked.

My Best Tips for Crispy Air Fryer Chicken

I’ve made this enough times to have a few personal tricks up my sleeve:

• Parchment Paper with Holes: This keeps things from sticking but lets the air circulate. I cut circles with holes myself sometimes if I’m out of the pre-made ones.
• Marinating Time: The longer, the better. Overnight is great, but even 15–20 minutes will help. I often prep it in the morning so it’s ready at dinner.
• Toss Last Minute: Don’t mix the sauce and chicken too early. I wait until the chicken is piping hot from the air fryer before tossing it in the hot sauce. That way, the coating doesn’t go soggy.
• Batch Cooking: My air fryer isn’t huge, so I do a couple of batches if needed. A little patience here makes sure all the pieces get crisp.

What I Serve It With

This meal is a lifesaver on busy evenings. I usually keep it simple:

• Steamed white rice or brown rice—whatever I have cooked or in the freezer.
• Quick veggies like steamed broccoli, green beans, or even stir-fried bell peppers.
• If we’re feeling fancy, I’ll do jasmine rice and a cucumber salad on the side.

My husband loves that it’s gluten-free (I use gluten-free soy sauce), my kid adores the sticky-sweet sauce, and I love that it’s quick and healthier than takeout. It’s one of those dinners that makes everyone happy.

Want It the Old-School Way? Deep Frying Option

If you don’t have an air fryer or want the classic deep-fried crunch, you can absolutely do it.

• Heat a few inches of neutral oil (like canola or vegetable oil) in a heavy pot. I use my Dutch oven since it helps keep splatter down.
• Get the oil hot—around 350°F is good. I don’t always use a thermometer, but I drop in a little batter and see if it sizzles immediately.
• Fry the coated chicken in batches so you don’t crowd the pot. Turn them once or twice until they’re golden all over.
• Drain on paper towels and then toss in the sauce while they’re hot.

It’s a bit more mess and oil, but sometimes I still go old-school for that nostalgia hit.

A Few Final Thoughts from My Kitchen

I’ve tried a lot of air fryer recipes over the years, and this sesame chicken is one of those repeat keepers. It gives you that big, comforting takeout-style flavor with a lot less work and oil.

If you love cooking at home but want it to feel special without being complicated, I really recommend giving this one a try.

Try other Air Fryer recipes:

• Air Fryer Chicken Nachos
• Air Fryer General Tso’s Chicken
• Air Fryer Frozen Chicken Patties