This flavor packed Sesame Chicken is a healthier homemade version of a takeout favorite! This paleo and gluten-free sesame chicken is better than takeout and ready in 30 minutes!
*This post was originally published in 2021 and updated in April 2026 with a simplified sauce and additional tips for the best results.
After successfully making a seriously tasty Chinese orange chicken recipe a few weeks ago, I just knew a sesame version would be perfect!
It lived up to my standard for a really good sauce – that you want to eat it with a spoon! It’s not ready to share on the blog until I’m addicted to it, and this one is perfect!
If you’re craving takeout but want something healthier, this healthy sesame chicken is about to become your go-to. It has everything you love – crispy chicken, a sticky, sweet-savory sesame sauce, and tons of flavor without the refined sugar or gluten.
This version is made with simple ingredients like coconut aminos, garlic, and a naturally sweetened sauce using maple syrup or honey. It’s quick, easy, and ready in about 30 minutes, making it perfect for weeknights.
Even better? The sauce gets perfectly glossy and thick, just like your favorite takeout sesame chicken, only cleaner and lighter.
What Makes This Sesame Chicken Healthy?
This recipe skips refined sugar, soy sauce, and deep frying while still delivering the same bold flavor.
Coconut aminos replace soy sauce, and the sauce is naturally sweetened with maple syrup or honey for a cleaner option that still tastes indulgent.
What You Need to Make Paleo Sesame Chicken
I decided to use boneless skinless chicken thighs for this recipe to make sure the chicken stays juicy and tender.
The ingredients are listed in 2 categories – what you need for the chicken and what you need for the sauce. There are two versions of the sauce – one that uses dates (Whole30) and one using maple syrup to sweeten.
Sesame Sauce:
- coconut aminos
- maple syrup OR honey
- water
- rice vinegar
- arrowroot starch (or tapioca starch)
- toasted sesame oil
- garlic powder
- red pepper flakes
OR (Whole30)
- water
- medjool dates
- remaining ingredients as above
Chicken:
- boneless skinless chicken thighs
- sesame oil
- garlic powder
- tapioca flour, or arrowroot
- fine sea salt and black pepper
- eggs
- Avocado oil or refined coconut oil, for frying
- sesame seeds, for garnish
- Thinly sliced scallions, for garnish
How to Make Paleo Sesame Chicken
Whisk together the sauce ingredients in a bowl and set aside.
Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.
Whisk the eggs in a separate shallow bowl. Drizzle the chicken with the sesame oil and sprinkle with the garlic powder.
Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess, and place in s bowl
Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook the chicken pieces, frying for about 3 minutes until crisp and golden, turning once or twice.
Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed and adding more oil if needed.
Wipe out the skillet and add the chicken back over medium heat. Give the sauce a whisk and pour it over the chicken, allowing it to thicken for about 45 seconds. Toss well with the chicken and serve with sesame seeds and sliced green onion.
How to Serve Sesame Chicken
Serve over:
- Cauliflower rice
- White rice
- Stir-fried veggies
- In a bowl with avocado and greens
How Do You Get Sesame Chicken Sauce Thick and Sticky?
The key is using arrowroot or tapioca starch and letting the sauce simmer long enough to activate it. The sauce will thicken quickly and become glossy—perfect for coating the chicken.
Maple Syrup vs Honey – Which Is Better?
Both work well, but honey creates a thicker, stickier sauce while maple syrup gives a lighter, more subtle sweetness. For a classic takeout-style texture, honey is the best choice.
Can I Make This Ahead of Time?
Yes! You can cook the chicken and sauce separately and combine before serving. Reheat gently to keep the sauce smooth and glossy.
Is This Sesame Chicken Paleo and Gluten-Free?
Yes, this recipe is naturally paleo and gluten-free when made with coconut aminos and arrowroot starch.
Can I Use Chicken Thighs Instead of Breast?
Absolutely—chicken thighs are juicier and add more flavor, making them a great option for this recipe.
Tips for the Best Sesame Chicken
- Don’t overcrowd the pan (for crispiness)
- Use fresh garlic and ginger for best flavor
- Add the sauce at the end to keep chicken crispy
FAQ
What is sesame chicken sauce made of?
Sesame chicken sauce is typically made with soy sauce, sugar, vinegar, garlic, and sesame oil. This healthier version uses coconut aminos and natural sweeteners for a similar flavor.
Why is my sesame chicken not crispy?
Overcrowding the pan when frying can make the chicken soft. Cook in batches for crispiness and add sauce at the very end for best results.
Can I make sesame chicken without frying?
Yes, this recipe uses a pan-fried method that creates crispy chicken without deep frying.
Is sesame chicken spicy?
It can be slightly spicy depending on the amount of red pepper flakes used, but it’s easy to adjust.
If you’re looking for a way to satisfy takeout cravings without sacrificing ingredients or flavor, this healthy sesame chicken truly delivers. It’s quick enough for busy weeknights, made with simple pantry staples, and has that irresistible sticky, sweet-savory sauce that coats every bite perfectly.
Whether you serve it over rice, cauliflower rice, or load it into a bowl with your favorite veggies, this is one of those recipes you’ll come back to again and again.
If you make this healthy sesame chicken, let me know how it turns out! Leave a comment below and don’t forget to rate the recipe—it helps others find it and makes a big difference.
You can also tag me on social so I can see your creations!
Want More Homemade Paleo Takeout Recipes? Try One of These!
Chicken Fried Cauliflower Rice
Healthy Sesame Chicken (Sticky, Easy, Better Than Takeout)
Sticky, easy healthy sesame chicken made with a simple homemade sauce. This paleo and gluten-free sesame chicken is better than takeout and ready in 30 minutes!
Ingredients
Sesame Sauce: Paleo Version (see note for Whole30)
- 1/3 cup coconut aminos
- 2 tablespoons maple syrup or honey
- 3 tablespoons water or broth
- 2 tablespoons rice vinegar
- 2 teaspoons arrowroot flour or tapioca
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/4-1/2 teaspoon red pepper flakes adjust to taste
Chicken:
- 2 lb boneless skinless chicken thighs cut into 1" pieces
- 1 teaspoon sesame oil
-
1/2
teaspoon
garlic powder
- 1 cup tapioca flour or arrowroot
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs whisked
- Avocado oil or light olive oil, for frying
Garnish:
- 2 tablespoons sesame seeds for garnish
- 3 scallions thinly sliced, for garnish
Instructions
Sauce:
-
Whisk together all sauce ingredients in a bowl and set aside.
Chicken:
-
Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.
-
Whisk the eggs in a separate shallow bowl. Drizzle the chicken with the sesame oil and sprinkle with the garlic powder and a bit of salt.
-
Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess, and place in a bowl
-
Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook the chicken pieces, frying for about 3 minutes until crisp and golden, turning once or twice.
-
Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed and adding more oil if needed.
-
Turn off the heat and discard the remaining oil and wipe the skillet clean. Place the chicken back in the skillet and turn to medium heat, then give the sauce a whisk and immediately pour it over all the chicken. Cook until the sauce thickens and bubbles, about 45-60 second. Make sure all chicken is coated, then remove from heat and sprinkle all over with sesame seeds and green onion and and serve over sautéed cauliflower rice or your favorite veggies. Enjoy!
Recipe Notes
*For the Whole30 version:
Instead of 2 tablespoons of maple syrup, use 2 tablespoons of date syrup or paste. To make this with whole medjool dates, combine 4 pitted medjool dates with 1/2 cup warm water and blend to form a paste, then use this (2 tablespoons) in the recipe to sweeten the sauce.
You can also buy store bought date syrup which is Whole30 friendly.
Nutrition
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This was absolutely delicious! Thank you for the recipe!
WOW! As a recent cancer survivor, I am always searching for recipes that my family loves AND that are healthy and are able to be made organically. This was hands down one of the BEST I have made in a long time and the first Asian dish I have had in 10 months! My husband licked the plate…so don’t think twice – MAKE THE SESEME CHICKEN!!!! Thank you!
Prepared the whole dish and ended up having to toss it all and order takeout because not one of the 4 found it edible. This sauce is absolutely disgusting and tastes nothing like a sesame chicken.
The best meal i’ve ever had! Will definitely make it again! Thanks for sharing!
Was so tasty! Though next time will use something other than Steamed Veggies with it as it made it taste bad with a funky after taste. Sesame Chicken was awesome!
Can you make the chicken in an air fryer? If so do you have instructions for that?
I was wondering this too! Did you end up trying it?
This is delish! I used date paste instead and it was super easy.
You’ve done it again! Delicious. Thank you for creating this recipe.
Delicious! I saw a comment saying they used date paste, so I did to. It was SO easy!
This recipe is AMAZING! I’ve made it twice now and it’s going to be at least a bi-weekly meal! Thank you!
Turned out suuuuuuper well. I honestly have no idea how anyone can do it in 35 minutes, as listed, because it took me two hours. The only difference is that the ingredients include chicken already cut, and I had to cut it, but I don’t think that took me an hour and 25 mins. Towards the end I had two big pans going with oil to speed up the frying process. When I make this again (and I will, because it was amazing), I’ll make sure I have some extra hands to help with breading the chicken and such.
I completely agree, it took me about 2 hours as well. It was very delicious, but will definitely be using some help next time as well.
Same! I’m wondering how in the world it could be made faster. The coating of the chicken took me forever! It was so delicious, though. The 2nd time making it, I recruited help to speed it up, but good idea to have two pans going for frying. Attempt #3 will add the 2nd pan.