Air Fryer Sesame Chicken Recipe Easy and Delicious

There’s something addictive about crispy chicken coated in that sticky-sweet sesame glazethe kind you used to order on Friday nights without thinking twice. Now you can make Air Fryer Sesame Chicken at home in about 25 minutes, no takeout menu required.

I tested this recipe about fifteen times last fall because I was determined to crack the crispy-without-deep-frying code. The trick? A light cornstarch coating and flipping halfway throughit gives you that golden crunch without the oil puddle. After a decade of writing about healthier swaps, this one actually delivers on taste and texture.

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Why This Recipe Works So Well

The air fryer transforms chicken thighs into crispy, golden pieces without drowning them in oila trick that took me years to perfect in my own kitchen. The cornstarch coating creates that restaurant-style crunch, while the sesame sauce brings sweet, tangy, sticky goodness that coats every bite.

• Ready in 30 minutes: Perfect for those nights when takeout feels tempting but you want something healthier
• Less oil, more crunch: The air fryer does the heavy lifting while you make that gorgeous sauce
• Family-approved flavor: Sweet chilli sauce and honey balance the soy beautifullyeven picky eaters come back for seconds
• Flexible serving: Toss over rice, noodles, or add quick vegetables right in the basket

Key Ingredients You’ll Need

Chicken thighs stay juicy even after crisping up, which is why I always choose them over breasts for this recipe. The cornflour (that’s cornstarch if you’re in the U.S.) creates a light coating that gets beautifully golden without feeling heavy.

For the sauce, you’ll use both light and dark soy saucethe dark adds deeper color and richness, while the light keeps things balanced. Sesame oil brings that nutty warmth, and the combination of honey, sweet chilli sauce, and ketchup creates a sticky glaze that’s almost dangerously good. Don’t skip the Chinese rice vinegar; it cuts through the sweetness just enough.

How the Air Fryer Does the Magic

Once your chicken is coated and looking sticky from the oil and cornstarch mixture, spread it in the air fryer basket in a single layer. Cook at 190C/375F for 15-18 minutes, shaking the basket at least three times so nothing sticks together. If your air fryer is on the smaller side, work in two batchescrowding leads to steaming instead of crisping.

While the chicken cooks, combine all your sauce ingredients in a microwave-safe bowl and heat for about 3 minutes, stirring every minute. The sauce will bubble and thicken slightly. If you prefer the stovetop, just heat everything in a saucepan over medium heat for 3-4 minutes until it’s glossy and slightly thickened.

Step	Time	What to Watch For
Prep chicken & coat	5 minutes	Every piece should look sticky and well-coated
Air fry	15-18 minutes	Shake basket 3 times; chicken should be golden and cooked through
Make sauce	3-4 minutes	Stir often; sauce thickens as it heats
Toss & serve	2 minutes	Coat while everything’s hot for best flavor

Simple Swaps and Tweaks

Want to sneak in vegetables? Add chopped peppers, sugar snap peas, or sliced mushrooms to the air fryer basket during the last 2-3 minutes of cooking. They’ll pick up flavor and get slightly charred edges.

If you’re making the sauce ahead, mix everything in a bowl, cover, and refrigerate for up to a day. Just reheat when your chicken is ready. The recipe includes extra sauce because everyone always wants more to drizzle over their ricebut if you prefer just enough to coat the chicken, reduce the sauce ingredients by one third.

Ingredient	Swap Option
Chicken thighs	Chicken breast (cut into chunks, watch for dryness)
Sesame oil	Regular oil + a drop of toasted sesame oil for flavor
Chinese rice vinegar	Apple cider vinegar (use slightly less)
Sweet chilli sauce	Add extra honey + pinch of red pepper flakes

Serving and Storing Tips

Sprinkle sesame seeds and chopped spring onions over the sauced chicken right before servingit adds crunch and a fresh pop of color. I love serving this over egg fried rice or plain boiled rice, but noodles work beautifully too.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The chicken won’t be quite as crispy after reheating, but the flavor is still fantastic. Reheat gently in the air fryer at 180C/350F for 3-4 minutes, or microwave in 30-second bursts until hot.

Pro tip: If you’re meal prepping, store the crispy chicken and sauce separately so the coating stays crunchier longer. Toss together just before eating.

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How I Finally Perfected My Air Fryer Sesame Chicken

I burned the first batch, under-cooked the second, and nearly gave up on the third before I figured out the right temperature and timing. This Air Fryer Sesame Chicken recipe is the result of those kitchen lessons, and now it comes out crispy, flavorful, and ready in under 30 minutes every single time.

FAQs ( Air Fryer Sesame Chicken )

You’ll love how this Air Fryer Sesame Chicken turns outgolden and crispy in under 30 minutes, with that sticky-sweet glaze clinging to every piece. It’s the kind of dinner that makes everyone lean in for seconds before you’ve even plated the rice. The smell alone will have your family circling the kitchen.

If you want extra vegetables, toss broccoli florets or snap peas into the basket during the last few minutesthey pick up all that sesame flavor. Store leftovers in separate containers so the chicken stays crunchier longer, then reheat gently in the air fryer for a quick lunch. A little trick I learned: double the sauce and keep half in the fridge for drizzling over grain bowls or stir-fries later in the week.

I’d love to see how yours turns outtag me if you snap a photo, or tell me what you served alongside it. Did your kids actually eat their dinner without negotiations? That’s always a win in my book. Save this one for your next busy weeknight, or share it with a friend who’s tired of the same old rotation.