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Ingredients for Air Fryer Crispy Sesame Chicken

Air Fryer Crispy Sesame Chicken

Air-fried bite-sized chicken coated in a crispy cornstarch-flour crust and tossed in a glossy sesame-soy glaze. Ready in about 35–45 minutes and ideal over steamed rice or in lettuce cups.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken (breast or thighs), cut into pieces Cut into 1–1.5 inch bite-sized pieces
  • 1/2 cup buttermilk Or thin plain yogurt with 1 tablespoon water
  • 1 whole large egg
  • 1 tablespoon soy sauce (for marinade) Use low-sodium if preferred
  • 1 teaspoon garlic powder
  • to taste ground black pepper Freshly ground recommended
  • 1 teaspoon kosher salt Divided
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch Half for dredge, 2 teaspoons reserved for sauce slurry
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon five-spice powder Optional, adds warm aromatic notes
  • to taste neutral oil spray or neutral oil for brushing Vegetable, canola, or avocado oil
  • 2 tablespoons toasted sesame oil For sauce base
  • 3 tablespoons soy sauce (for glaze) Low-sodium preferred
  • 3 tablespoons honey Or maple syrup
  • 2 tablespoons rice vinegar Or apple cider vinegar
  • 1 tablespoon hoisin sauce Optional for depth
  • 1 tablespoon sriracha or crushed red pepper Adjust for heat; crushed red pepper can be substituted
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated About 1/2 inch piece
  • 2 tablespoons water (for sauce and adjustments) Plus extra to loosen sauce if needed
  • 2 teaspoons cornstarch (slurry) Mix with water to thicken glaze
  • 2 tablespoons sesame seeds, toasted
  • 3 whole scallions (green onions), thinly sliced Slice on the bias for best presentation
  • 1 small red chili, thinly sliced (optional) Or 1/2 teaspoon red chili flakes
  • 3 cups cooked white rice (jasmine or short-grain) For serving

Equipment

  • Air Fryer
  • Mixing bowls
  • Small saucepan
  • Whisk
  • measuring cups and spoons
  • Instant-read thermometer
  • Tongs

Method
 

  1. Trim and cut the chicken into 1 to 1.5 inch bite-sized pieces; place in a medium bowl.
  2. In a separate bowl whisk together buttermilk, egg, 1 tablespoon soy sauce, garlic powder, 1/4 teaspoon salt, and black pepper; pour over the chicken, stir to coat, and refrigerate for 15–30 minutes to marinate.
  3. While the chicken marinates, combine flour, cornstarch, baking powder, onion powder, five-spice (if using), and the remaining 3/4 teaspoon kosher salt in a shallow dish; mix well to create the dry dredge.
  4. Preheat the air fryer to 400°F (205°C) for 5 minutes. If your air fryer requires less preheat time, ensure the basket is hot before adding chicken.
  5. Remove chicken from the marinade allowing excess to drip off; dredge pieces thoroughly in the dry mix, pressing gently so the coating sticks. Shake off excess and place evenly in a single layer in the air fryer basket. Work in batches to avoid overcrowding.
  6. Lightly spray the chicken pieces with neutral oil or brush with a little oil, then air fry at 400°F (205°C) for 8 minutes. Flip or shake the basket, spray again if needed, and cook for another 5–7 minutes until golden brown and an instant-read thermometer reads 165°F (74°C). Total time will vary with piece size and air fryer model.
  7. While the final batch cooks, make the sesame glaze: heat a small saucepan over medium-low heat and add toasted sesame oil, minced garlic, and grated ginger; sauté 30–45 seconds until fragrant but not browned.
  8. Stir in soy sauce, honey, rice vinegar, hoisin (if using), and sriracha; bring to a gentle simmer. Mix 2 teaspoons cornstarch with 2 tablespoons water to make a slurry and whisk into the simmering sauce. Cook until thickened to a glossy glaze, about 1–2 minutes; remove from heat. Add 1–2 tablespoons water if the sauce becomes too thick.
  9. Transfer cooked chicken to a large bowl while still hot; pour the warm glaze over the pieces and toss gently to coat evenly so the sauce adheres to the crust without sogginess.
  10. Arrange the glazed chicken over steamed white rice in bowls, sprinkle toasted sesame seeds and sliced scallions on top, and garnish with thin red chili slices or a pinch of chili flakes if desired. Season with additional black pepper to taste.
  11. Serve immediately for the best contrast between crisp coating and sticky sauce. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the air fryer for best texture.

Notes

Cooking times may vary depending on air fryer model and size of chicken pieces; always verify doneness with a thermometer.
If you prefer a lighter coating, reduce cornstarch in the dredge by 2 tablespoons.