This crispy air fryer sesame chicken has the sticky, sweet-salty coating of takeout with a fraction of the oil. Bite-size pieces of chicken thigh get a light cornstarch crust, crisp up in the air fryer, and are tossed in a glossy garlic-soy sauce with toasted sesame seeds on top.
Thighs are the right cut here. They stay juicy through the high heat and cut into pieces that hold the sauce well. The sauce takes only a few minutes on the stove while the chicken cooks, so you can have dinner on the table in about 40 minutes, including cooking the chicken in batches. For a plainer cut with no sauce, my air fryer boneless skinless chicken thighs are a good starting point.
Table of Contents
Why This Works
- Cornstarch makes the crust. A thin coating absorbs surface moisture and turns crisp in the circulating air.
- Batch cooking keeps it crisp. Overcrowded chicken steams. Cooking in a single layer lets the hot air reach every side.
- The sauce is cooked separately. A short simmer with a cornstarch slurry gives it body so it clings instead of pooling in the bowl.
- Toss at the last second. Coating the chicken just before serving keeps the crust from going soft.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3 tablespoons cornstarch, for coating
- 1/2 teaspoon salt
- Cooking spray
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 to 2 teaspoons sesame seeds and 1 1/2 tablespoons sliced green onions, for garnish
How to Make Crispy Air Fryer Sesame Chicken
1. Coat the chicken. Pat the chicken pieces dry. Toss them with the 3 tablespoons of cornstarch and the salt until every piece is lightly coated, shaking off any excess.
2. Prepare the basket. Lightly spray the air fryer basket with oil. Preheat the air fryer to 400 degrees F if your model requires it.
3. Air fry in batches. Arrange the chicken in a single layer without crowding. Spray the tops lightly with oil. Cook at 400 degrees F for about 10 to 13 minutes, shaking the basket halfway through, until golden and cooked through to 165 degrees F. You will likely need 2 batches.
4. Make the sauce. While the first batch cooks, combine the garlic, sesame oil, brown sugar, soy sauce, rice vinegar, and water in a small saucepan. Bring to a simmer over medium heat for 2 to 3 minutes. Stir the slurry, add it to the pan, and cook for about a minute until thick and glossy.
5. Toss and serve. Combine the hot chicken and sauce in a large bowl and toss quickly to coat. Sprinkle with sesame seeds and green onions and serve right away.
How to Serve
Serve the chicken over steamed white rice or fried rice with stir-fried vegetables on the side. Steamed broccoli or sugar snap peas add freshness against the sweet sauce. For another quick Asian-style dinner, try the ground turkey teriyaki stir fry or the ground turkey and green bean stir-fry. If you want a lighter air fryer option without a sauce, the air fryer thin sliced chicken breast is useful for meal prep.
How to Store and Reheat
Refrigerate leftovers in an airtight container within two hours of cooking and eat within 3 to 4 days. The crust softens once coated, so for best results store the sauce and chicken separately if you plan ahead.
Reheat the chicken in the air fryer for a few minutes until hot and crisp again, then toss with warm sauce. The FDA safe food handling guide lists 165 degrees F as the safe internal temperature for poultry and leftovers, so reheat until steaming hot.
Tips and Variations
- Do not crowd the basket. Work in batches even if it feels slow. It makes the biggest difference to the crust.
- Cut evenly. Pieces of the same size cook at the same speed.
- Marinate for flavor. A short soak in soy sauce and garlic before coating adds depth. Pat the chicken dry before the cornstarch step.
- Adjust the sauce. Add more slurry for a thicker sauce or a splash of water to thin it.
- Add vegetables. Toss in air fried broccoli or bell pepper pieces for a complete meal.
- Use breast meat. It works, but cut the pieces evenly and watch the time, because breast dries more easily.
FAQ
Can I use chicken breast instead of thighs?
Yes. Cut it into even pieces and start checking a minute or two early, since breast meat dries out faster.
Why is my chicken not crispy?
The basket was likely crowded, or the chicken was not patted dry. Cook in a single layer, and spray lightly with oil.
How do I keep the sauce from clumping?
Stir the slurry right before adding it and pour it in slowly while whisking. Let the sauce simmer until it turns glossy.
Can I make this ahead?
Cook the chicken ahead, then re-crisp it in the air fryer and toss with fresh warm sauce just before serving.
Do I need to preheat the air fryer?
Some models need it and some do not. Check your manual, and preheat for the first batch if yours calls for it.
Crispy Air Fryer Sesame Chicken
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1 1/2-inch pieces
- 3 tbsp cornstarch for coating
- ½ tsp salt
- cooking spray
- 2 cloves garlic minced
- 1 tsp sesame oil
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- ¼ cup water
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- 1 tsp sesame seeds for garnish
- 1 ½ tbsp sliced green onions for garnish
Instructions
Cooking
- Pat the chicken dry and toss with the 3 tablespoons of cornstarch and the salt until lightly coated.
- Lightly spray the air fryer basket and preheat to 400 degrees F if your model requires it.
- Arrange the chicken in a single layer, spray the tops lightly, and cook at 400 degrees F for about 10 to 13 minutes, shaking halfway, until golden and 165 degrees F inside. Cook in 2 batches.
- Meanwhile, simmer the garlic, sesame oil, brown sugar, soy sauce, rice vinegar, and water in a small saucepan for 2 to 3 minutes. Stir in the slurry and cook about 1 minute until thick and glossy.
- Toss the hot chicken with the sauce, sprinkle with sesame seeds and green onions, and serve right away.
