Sesame Chicken Sauce

Sesame chicken sauce brings together sweet, savory, and nutty flavors, making it a go-to for quick homemade meals. This sauce uses simple ingredients like soy sauce, sesame oil, garlic, vinegar, and a bit of sweetness to create a versatile glaze for chicken, tofu, or veggies.

It comes together fast, so you can enjoy takeout-style food without ever leaving home.

The sauce works whether you want crispy fried chicken in a sticky glaze, a lighter baked version, or just a quick veggie stir-fry. You can tweak the sweetness, tang, or spice to fit your mood.

With just a handful of pantry staples, it’s easy to whip up something comforting and customizable.

As you dig into this recipe, you’ll see what makes sesame chicken sauce stand out. You’ll also get step-by-step instructions, storage tips, and smart serving ideas.

Ingredient swaps, nutrition info, and a few extra tricks are sprinkled in to help you make it your own.

Why You Will Love Sesame Chicken Sauce

The first thing you’ll notice about sesame chicken sauce is its balanced sesame flavor. The nutty aroma from sesame oil mingles with the salty depth of soy sauce and the gentle sweetness of sugar or honey.

This mix feels simple and satisfying. One time, I tried making it after a long day—hoping for something quick but not boring.

The sauce came together in minutes, and the kitchen smelled like garlic and toasted sesame. That little effort turned plain chicken into something that felt special.

A few things make this sauce a keeper:

• Versatility: It’s a marinade, stir-fry sauce, or even a dipping sauce.
• Simple ingredients: You probably have soy sauce, vinegar, and sesame oil already.
• Customizable: Adjust the sweetness, tang, or heat—totally up to you.

Feature	Why It Matters
Nutty sesame taste	Adds depth and warmth to dishes
Quick preparation	Ready in under 10 minutes
Adaptable use	Pairs with chicken, vegetables, or tofu

Even swapping rice vinegar for apple cider vinegar shifts the flavor in subtle ways. That flexibility makes it great for weeknight dinners and weekend experiments.

How To Make Sesame Chicken Sauce

You only need a few pantry staples, basic tools, and a simple process. The sweet, salty, and tangy flavors come from mixing soy sauce, sugar, and rice vinegar with sesame oil.

Thickening with a cornstarch slurry gives the sauce that glossy finish and helps it cling to chicken or veggies.

Ingredients

The sauce base blends soy sauce, brown sugar, and rice vinegar for savory, sweet, and tangy notes. Sesame oil (or toasted sesame oil) brings that nutty depth you want.

Garlic and a bit of chili paste add aroma and heat. To thicken it, mix cornstarch with water for a slurry—this step gives the sauce its classic shiny look and stickiness.

Here’s what you’ll need:

• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• ½ cup chicken or veggie broth
• ½ cup packed brown sugar
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (optional)
• 2 tablespoons cornstarch mixed with ¼ cup water

Finish with sesame seeds or toasted sesame seeds for crunch and a nice look.

Instruments

You don’t need fancy equipment—just a few basics. Grab a medium saucepan for heating and mixing everything.

A whisk helps dissolve the sugar and blend the slurry in smoothly. Measuring spoons and cups keep things accurate.

A garlic press or knife is handy for mincing garlic. For storage, use an airtight container in the fridge or a freezer-safe jar if you want to save some for later.

A stirring spoon and heatproof spatula help with mixing and scraping the pan.

Step-By-Step Instruction

Heat sesame oil in a saucepan over medium. Toss in the garlic and cook for about a minute, just until it smells amazing.

Add broth, soy sauce, brown sugar, rice vinegar, and chili paste. Bring everything to a boil, whisking so the sugar melts in.

In a small bowl, mix cornstarch and water for your slurry. Slowly pour it into the sauce while whisking.

Let it cook for another 1–2 minutes. The sauce should thicken up and turn glossy.

Take the pan off the heat and sprinkle sesame seeds on top. Use it right away with chicken, veggies, or tofu, or let it cool and store for later.

Tips & Tricks

Even small tweaks make a big difference. Fresh garlic and ginger give the sauce a brighter taste compared to powdered stuff.

Using fresh ingredients keeps the sauce balanced and light. When adjusting flavor, taste with a spoon before serving—seriously, don’t skip this.

A bit more honey can soften sharp vinegar notes, and a splash of soy sauce adds more depth. Tasting as it simmers helps you catch mistakes early.

To get the right texture, don’t overcook. Letting it boil too long can burn the sugar and make it bitter.

Just simmer until it’s slightly thick, and use a cornstarch slurry if you want it thicker. Timing matters, too—toss crispy chicken in the sauce right before serving, not sooner.

If you need to reheat, pop the chicken in an air fryer for a few minutes, then add freshly warmed sauce. For variety, try these tweaks:

• Spicy kick: Add chili flakes or a spoonful of sriracha.
• Richer flavor: Swap some sugar for hoisin sauce.
• Milder taste: Cut back on vinegar and use more honey.

Store leftovers in airtight containers for up to five days in the fridge. If you’re freezing, let the sauce cool first to avoid ice crystals.

Ingredient Substitute

Missing something? No big deal—there are plenty of easy swaps that’ll keep the flavor on point.

Sweeteners are flexible:

• Brown sugar → honey or maple syrup for a natural sweetness
• Ketchup → mix tomato paste and sugar for a similar tang

Salty or savory elements can be swapped, too:

• Soy sauce → tamari if you need gluten-free
• Hoisin sauce → use it if you want more depth or if you’re low on soy sauce
• Sesame paste → tahini works if you want that nutty base

Aromatics and spice are easy to adjust.

• Garlic and ginger can be fresh, powdered, or paste—whatever you have.
• Chili paste → sriracha for a smoother, slightly sweeter kick
• Vinegar → rice vinegar is classic, but apple cider vinegar does the trick

Here’s a quick table for easy reference:

Original Ingredient	Substitute Option	Notes
Brown sugar	Honey, Maple Syrup	Adjust sweetness to taste
Soy sauce	Tamari	Gluten-free alternative
Chili paste	Sriracha	Slightly sweeter, less chunky
Sesame paste	Tahini	Similar nutty flavor
Ketchup	Tomato paste + sugar	Adds tang and color

Mix and match these substitutes, and you’ll still end up with a sauce that’s flavorful—even if you’re missing a few things.

What To Serve With Sesame Chicken Sauce

Sesame chicken sauce shines when you pair it with sides that balance all that sweet and savory going on. Light grains, crunchy veggies, and simple soups? They work wonders.

A bowl of steamed rice or jasmine rice is classic. It soaks up every drop of sauce. If you want a little more texture, fried rice or lo mein noodles really mix things up and make the meal feel heartier.

Vegetables bring a fresh crunch. Stir-fried green beans with garlic, bok choy, or roasted broccoli stand up well to that rich sauce. Toss on some scallions for a gentle onion bite and a splash of color.

Craving something crispy? Spring rolls or egg rolls are always a hit next to saucy chicken. A cool cucumber salad or Asian slaw adds tang and keeps things from feeling too heavy.

Soups can round things out. Wonton soup or a simple miso broth brings warmth without stealing the spotlight from the sesame sauce.

Here’s a quick list of popular pairings:

• Rice: Steamed, jasmine, or fried
• Noodles: Lo mein or plain stir-fried noodles
• Vegetables: Broccoli, bok choy, green beans, scallions
• Appetizers: Egg rolls, spring rolls
• Salads: Cucumber salad, Asian slaw
• Soups: Wonton soup, miso soup

How To Store Sesame Chicken Sauce

When she first tried making sesame chicken sauce at home, she realized pretty fast that storing it right made weeknight dinners way easier. A small batch actually lasted through a few meals if she handled it well.

She usually stuck with refrigeration for short-term use. Once the sauce cooled to room temp, she popped it in an airtight container. It stayed fresh for about 4–5 days that way.

For longer storage, she went with the freezer. She’d skip the cornstarch slurry, let the sauce cool, then freeze it in a sealed container. This kept it good for up to 3 months.

To thaw, she’d move the container to the fridge overnight. If she was in a hurry, the microwave on low defrost did the trick. After reheating, she whisked in the cornstarch slurry to thicken things up before serving.

Sometimes she’d divide the sauce into small portions before freezing. That way, she could just grab what she needed instead of defrosting a whole batch.

Storage at a glance:

Method	Steps	Shelf Life
Refrigerate	Cool, place in airtight container, keep chilled	4–5 days
Freeze	Skip slurry, cool fully, freeze in sealed container	Up to 3 mo.
Reheat/Thaw	Thaw in fridge or microwave, reheat and add slurry if not included	Use at once

Nutrition Breakdown

Sesame chicken sauce is actually pretty low in calories compared to the whole dish. A single tablespoon usually clocks in at about 25 calories, most of it coming from carbs.

Fat and protein? They’re almost not worth mentioning in most store-bought versions.

The macronutrient profile really depends on the brand. For example:

Serving Size	Calories	Carbs	Fat	Protein
1 tbsp (East-West)	25	~6 g	0 g	0 g
10 g (Lee Kum Kee)	27	3 g	1.1 g	1 g
20 g (Classic)	33	8 g	0 g	0 g

Most sauces are carb-heavy because of all the sugar and starch thickeners. Fat’s almost always low, unless you’re using a recipe that calls for a decent splash of sesame oil.

Protein’s basically a non-factor since there’s no meat in the sauce itself.

Micronutrients? Not really a selling point. Some brands toss in a little iron, calcium, and potassium, but honestly, the amounts are tiny.

Homemade versions can change things up a bit. If you add more sesame oil, you’ll bump up the fat a little.

Cutting back on sugar or swapping in more vinegar tweaks the carbs. Using broth or soy sauce? That can push the sodium up, which matters if you’re keeping an eye on salt intake.