These Crispy Sesame Chicken Bites are something I’ve been making for some time, and everyone always loves them. They’re great for a fast dinner during the week, a fun snack for a party, or even a tasty treat in a lunchbox.

I really like that you can easily change this recipe up, but even the basic way is super crunchy and tasty.

And you probably already have most of the stuff to make it in your kitchen!

Recipe Overview

This recipe is all about small, bite-sized chicken pieces. We coat them in a yummy mix and then bake or air-fry them until they’re super crispy.

The sesame seeds give them a nice nutty taste and a good crunch. The simple sauce adds a sweet and savory flavor that’s really good.

You can eat them by themselves, dip them in your favorite sauce (like sweet chili sauce or even just a little soy sauce), or serve them over rice or noodles for a full meal.

You can even add them to a salad for extra protein and crunch. It’s a dish you can change up to make new flavors.

Ingredients for Crispy Sesame Chicken Bites

Here’s what you need to make these tasty little bites:

Chicken: 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces. Chicken tenders also work, just cut them smaller.
Cornstarch: 1/4 cup. This makes them extra crispy!
Eggs: 2 big eggs, lightly beaten. This helps the coating stick.
Sesame Seeds: 1/3 cup. I use both white and black sesame seeds to look nice, but either one is okay.
Salt: 1 teaspoon.
Black Pepper: 1/2 teaspoon.
Garlic Powder: 1 teaspoon.
Onion Powder: 1 teaspoon.
For the Sauce (Optional):
- 1/4 cup soy sauce.
- 2 tablespoons honey.
- 1 tablespoon rice vinegar. (Apple cider vinegar is okay too).
- 1 teaspoon sesame oil.
- 1/2 teaspoon ground ginger.

Step-by-Step Instructions

Get the Chicken Ready: Cut the chicken into pieces about 1 inch big. This makes them cook evenly and get crispy. Pat the chicken dry with paper towels so the coating sticks better.
Set Up Your Coating Area: You need three shallow bowls. Put cornstarch in the first one. Whisk the eggs in the second one. Mix sesame seeds, salt, pepper, garlic powder, and onion powder in the third one.
Coat the Chicken:
- Roll each chicken piece in cornstarch.
- Shake off any extra.
- Dip it in the egg.
- Let the extra egg drip off.
- Roll it in the sesame seeds.
- Press gently so the seeds stick.
Bake or Air Fry:
- Oven: Heat your oven to 400°F (200°C). Put parchment paper on a baking sheet. Place the chicken on the sheet in a single layer. Bake for 20-25 minutes, until it’s cooked and golden brown.
- Air Fryer: Heat your air fryer to 375°F (190°C). Put the chicken in the basket in a single layer (you might need to do this in batches). Cook for 10-12 minutes, flipping halfway, until it’s cooked and crispy.
Make the Sauce (Optional): While the chicken cooks, mix all the sauce ingredients in a small pan. Heat it over medium heat, stirring, until the sauce gets a little thicker (about 2-3 minutes).
Mix and Serve: When the chicken is done, you can pour the sauce over it or serve it on the side for dipping. Add extra sesame seeds or chopped green onions if you want.

Variations & Tips

Make it Spicy: Add a little red pepper flakes to the sesame seeds or some hot sauce to the sauce for a kick.
Different Coating: Use panko breadcrumbs instead of sesame seeds for a different crunch. You can mix them with the sesame seeds or use them alone.
Make-Ahead: You can coat the chicken and keep it in the fridge for up to 24 hours before cooking.
Storage: Keep leftovers in a sealed container in the fridge for up to 3 days.
Reheating: Reheat in the oven or air fryer at 350°F (175°C) until warm and crispy. Don’t microwave it, or it will get soggy.
Serving Ideas: These are great with rice and your favorite veggies. Or, serve them as a snack with dipping sauces like sweet chili sauce, peanut sauce, or a mix of soy sauce and honey.

Key Details for Crispy Sesame Chicken Bites

Prep time: 15 minutes.
Cook time: 20-25 minutes (oven) or 10-12 minutes (air fryer).
Total time: 35-40 minutes.
Servings: 4-6 people.
Equipment you’ll need: Three shallow bowls, baking sheet (for oven) or air fryer, small pan (for optional sauce).

FAQ

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work great and are often more moist and flavorful. Use boneless, skinless thighs, and cut them into similar-sized pieces.

What if I don’t have cornstarch?

Cornstarch makes it extra crispy, but you can use regular flour instead. It won’t be as crispy, but still good.

Can I make these gluten-free?

Yes! It’s gluten-free if you use gluten-free soy sauce (or tamari) for the sauce. Everything else is naturally gluten-free.

How do I know when the chicken is cooked?

The best way is with a meat thermometer. The chicken should be 165°F (74°C) inside. Or, cut into a big piece – the juices should be clear, and the meat shouldn’t be pink.

Can I freeze these chicken bites?

Yes! Let the cooked chicken cool, then freeze them on a baking sheet in a single layer. Once frozen, put them in a freezer bag or container for up to 2 months. Reheat from frozen in the oven or air fryer.

My sesame seeds aren’t sticking. What should I do?

Press the chicken gently into the sesame seeds. Make sure the chicken is well-coated in the egg first. The egg helps the seeds stick.

Crispy Sesame Chicken Bites

Crispy and flavorful sesame chicken bites, perfect for a quick dinner, party snack, or lunchbox treat. Made with simple ingredients and baked or air-fried for extra crunch.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish, Snack

Servings 4 servings

Calories 350 kcal

Ingredients

1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup cornstarch
2 large eggs lightly beaten
1/3 cup sesame seeds white or black or mixed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger

Instructions

Cut the chicken into 1-inch pieces and pat dry with paper towels.
Set up three shallow bowls: one with cornstarch, one with beaten eggs, and one with sesame seeds, salt, pepper, garlic powder, and onion powder mixed together.
Roll each chicken piece in cornstarch, then dip in egg, and finally roll in the sesame seed mixture, pressing gently for seeds to stick.
**Oven:** Preheat oven to 400°F (200°C). Place chicken on a parchment-lined baking sheet in a single layer. Bake for 20-25 minutes, until cooked through and golden brown.
**Air Fryer:** Preheat air fryer to 375°F (190°C). Place chicken in the air fryer basket in a single layer (cook in batches if needed). Cook for 10-12 minutes, flipping halfway, until cooked through and crispy.
For the sauce (optional): In a small pan, whisk together soy sauce, honey, rice vinegar, sesame oil, and ground ginger. Heat over medium heat, stirring until slightly thickened, about 2-3 minutes.
Serve chicken with sauce poured over or on the side for dipping. Garnish with extra sesame seeds or green onions if desired.