1-First Step: Set up your ingredients and cooking station Start by cutting the boneless skinless chicken breasts into 1-inch pieces. This size cooks evenly and makes every bite easy to eat. Set out two bowls for the coating, a plate for the finished chicken, and a paper towel lined tray for draining. In one bowl, beat the eggs and season them with salt and pepper. In another bowl, mix the all-purpose flour and cornstarch together. This simple setup keeps the breading process smooth and quick.

2-Second Step: Coat the chicken Dip each chicken piece into the seasoned eggs, letting any extra drip off. Then dredge it in the flour and cornstarch mixture until fully coated. Press lightly so the coating sticks well, but do not pack it on too thick. If you want a lighter version, you can skip the breading and sauté the chicken instead. That still gives you a tasty Sesame Chicken meal, just with a softer texture and less oil.

3-Third Step: Heat the oil and fry in batches Pour about 3 inches of vegetable oil into a deep skillet, heavy pot, or wok. Heat it to 350°F. A thermometer helps a lot here, because oil that is too cool can make the chicken greasy while oil that is too hot can burn the coating before the chicken cooks through. Working in batches, fry the chicken pieces for about 5 minutes per batch, or until they are golden and crispy. Do not crowd the pan. Crowding lowers the oil temperature and changes the texture. Use a slotted spoon or spider strainer to lift the chicken out, then drain it on paper towels. For that classic takeout crunch, keep the oil steady at 350°F and fry in small batches.

4-Fourth Step: Make the honey sesame sauce While the chicken drains, make the sauce in a separate skillet or saucepan. Add the small amount of vegetable oil and cook the minced fresh garlic just until fragrant. This only takes a short time, so keep the heat moderate and stir often to prevent burning. Next, add the honey, reduced-sodium soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and cornstarch slurry. Stir everything together and let it simmer for 3 to 4 minutes until thickened. The sauce should look glossy and coat the back of a spoon. If you want a more authentic flavor, you can swap the ketchup for hoisin sauce. If toasted sesame oil is not available, non-toasted sesame oil can still work.

5-Fifth Step: Toss the chicken and finish the dish Add the crispy chicken to the sauce and toss until every piece is coated. Work quickly so the coating stays crisp. Right before serving, sprinkle on sesame seeds and sliced green onions for extra flavor and a nice fresh finish. Serve the Sesame Chicken immediately over steamed rice, quinoa, chow mein noodles, or zucchini noodles. The dish tastes best when the chicken is still crunchy and the sauce is warm.

6-Sixth Step: Time it right for the best texture Plan for about 20 minutes of prep time and 20 minutes of cooking time, for a total of around 40 minutes. That makes this a great dinner option when you want something homemade without spending all evening in the kitchen. If you are cooking for kids or guests, you can fry the chicken ahead of time and warm it briefly before tossing it with sauce, but serving right away will always give the crispest result.