Gluten Free Sesame Chicken

If you love sesame chicken from your favorite takeout spot but need a gluten free version, this recipe is for you. It’s crispy, saucy, and tastes just as good as the original.

The coating is made with cornstarch and rice flour instead of regular wheat flour. You get that same golden crunch without any gluten.

The sauce is sweet, savory, and a little tangy. It comes together in just a few minutes with simple ingredients you probably already have at home.

Once you toss the crispy chicken in that thick, glossy sauce, it’s honestly hard to believe it’s gluten free. Every piece is perfectly coated.

Serve it over steamed rice and you’ve got a complete meal the whole family will enjoy. It’s one of those recipes you’ll want to make again and again.

Why You’ll Love This Recipe

Crispy on the Outside and Tender on the Inside – The cornstarch and rice flour coating fries up incredibly crispy while the chicken stays juicy and soft inside.

Tastes Just Like Takeout – This gluten free sesame chicken is so flavorful that nobody will ever guess it is made without wheat.

That Sauce Is Unreal – The thick glossy sauce is the perfect mix of sweet honey and savory tamari with a hint of ginger and garlic.

Ready in Under 30 Minutes – From mixing the sauce to plating over rice this entire recipe comes together fast on a busy weeknight.

Ingredients

• 2 lb Boneless Skinless Chicken Breast, cut into 1-inch pieces
• 1/2 cup Cornstarch
• 1/4 cup Rice Flour
• 2 Large Eggs, beaten
• Salt and Black Pepper, to taste
• Avocado Oil, for frying
• 2 tbsp Sesame Seeds, toasted
• 2 Green Onions, sliced
• Steamed Rice, for serving

For the Sauce

• 1/4 cup Honey
• 3 tbsp Tamari
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1 tbsp Ketchup
• 2 Cloves Garlic, minced
• 1 tsp Fresh Ginger, grated
• 1 tbsp Cornstarch
• 2 tbsp Water

How to Make

Step 1

Whisk together the honey, tamari, rice vinegar, sesame oil, ketchup, garlic, and ginger in a small bowl. In a separate tiny bowl, stir the cornstarch and water together to make a slurry. Set both aside.

Step 2

Season the chicken pieces with salt and pepper. Dip them into the beaten eggs, then toss them in a mixture of the cornstarch and rice flour until evenly coated on all sides.

Step 3

Heat about 1 inch of avocado oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Fry the chicken in batches for 4 to 5 minutes per batch, turning occasionally, until golden brown and crispy all over.

Step 4

Transfer the fried chicken to a wire rack set over a baking sheet to drain. Repeat with the remaining chicken.

Step 5

Pour off the frying oil and return the skillet to medium heat. Pour in the sauce and bring it to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, for 1 to 2 minutes until the sauce thickens and becomes glossy.

Step 6

Add all the crispy chicken pieces back to the skillet and toss until every piece is thoroughly coated in the thick, shiny sauce. Sprinkle with toasted sesame seeds and sliced green onions, and serve immediately over steamed rice.

My Tips

Pat the Chicken Dry Before Coating

Before you season and dip the chicken into the egg, take a minute to pat each piece dry with paper towels. Any moisture on the surface will stop the cornstarch and rice flour coating from sticking properly.

If the coating doesn’t stick well, it’ll slide right off during frying and you’ll lose that crispy shell. Dry chicken means the egg clings better, and then the flour mixture clings to the egg better.

Use a Thermometer for the Oil

Keeping your oil at 350°F is really important here. If it’s too hot, the outside burns before the chicken cooks through. If it’s too cool, the chicken soaks up oil and turns greasy instead of crispy.

A clip-on deep fry thermometer makes this easy. Just clip it to the side of your skillet and watch the temperature between batches, because it drops every time you add chicken.

Give the oil a minute or two to come back up to 350°F before adding the next batch.

Don’t Crowd the Pan When Frying

It’s tempting to throw all the chicken in at once to save time, but that’s the fastest way to end up with soggy coating. Too many pieces at once drops the oil temperature way down and the chicken starts steaming instead of frying.

Fry in small batches – about 8 to 10 pieces at a time depending on your skillet size. Each piece should have space around it so the oil can do its job on all sides.

More Tasty Recipes

• Gluten Free Crispy Sweet & Sour Chicken
• Gluten Free Orange Chicken
• Gluten Free Kung Pao Chicken
• Gluten Free Chicken Teriyaki
• Gluten Free Chicken Fried Rice

FAQ

Can I use coconut aminos instead of tamari?

Yes, coconut aminos work as a great swap for tamari in this recipe. Just keep in mind that coconut aminos are a bit sweeter and less salty, so you may want to reduce the honey slightly and add a small pinch of extra salt to balance things out.

It is a popular substitute for anyone avoiding soy, and it keeps the dish gluten free without changing the overall flavor too much.