Air fryer sesame chicken pairs lightly crisp chicken bites with a glossy, sticky sesame sauce. Preheat the air fryer to 400°F (204°C) for 3 minutes, then cook the chicken for about 10–12 minutes, shaking the basket halfway through. Make the sauce on the stovetop while the chicken cooks and toss them together just before serving. You get browned edges without pouring a sugary sauce into the air fryer basket.
Ingredients
For four servings, use 1 pound boneless, skinless chicken breast, cut into roughly 1-inch pieces. You’ll also need 2 tablespoons cornstarch and 1 tablespoon neutral oil for the coating.
For the sauce, gather 3 tablespoons reduced-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 tablespoons water, 1 teaspoon toasted sesame oil, 1 minced garlic clove, 1 teaspoon grated fresh ginger, and 1 teaspoon cornstarch. Have 1 tablespoon sesame seeds and 2 sliced green onions ready for topping.
How To Make It
Pat the chicken dry with paper towels. Toss it with the 2 tablespoons cornstarch until thinly coated, then toss with the neutral oil so no large dry patches remain.
Preheat the empty basket for 3 minutes at 400°F (204°C). Arrange the chicken in a single layer directly on the basket’s perforated insert, leaving room for air to circulate. Cook in batches if needed. Air fry for 10–12 minutes, shaking halfway through. Check several of the largest pieces with a food thermometer; chicken must reach 165°F (74°C) internally. Add cooking time as needed rather than relying on color alone.
Meanwhile, whisk all the sauce ingredients together in a small saucepan while cold. Bring to a gentle simmer over medium heat, stirring frequently, and cook for 2–3 minutes until glossy and thick enough to coat a spoon. Transfer the cooked chicken to a clean bowl, toss with the warm sauce, and finish with sesame seeds and green onions.
Tips
Skip a solid liner or pan under the chicken: blocking the perforations reduces airflow and makes the coating less crisp. If you use parchment approved for your air fryer, never leave loose parchment in the basket during preheating; keep it weighed down with food and leave airflow space around it. For the simplest cleanup and best browning here, cook directly on the insert and sauce the chicken afterward.
Serve it over rice while the sauce is warm and sticky.
