Sesame chicken meatballs give you the takeout classic in one skillet: tender ground chicken rolled into balls, seared until golden, then tossed in a sticky sweet and savory sesame glaze with garlic, ginger, and a shower of toasted sesame seeds. It is the flavor of sesame chicken, on the table in about 30 minutes with no batter and no deep fryer.

The glaze does the work. Soy sauce, honey, and rice vinegar balance salty, sweet, and tangy, while toasted sesame oil adds the warm nutty note that ties the whole dish together. A cornstarch slurry pulls it into a lacquer that clings to every ball, the same way it does in our General Tso meatballs and orange chicken meatballs.

Sesame chicken has long been a staple of American Chinese takeout menus. It is basically General Tso’s chicken without the heat, dressed with sesame seeds instead of chilies. This recipe skips the frying and keeps everything else: the glossy sauce, the broccoli, the pile of rice underneath.

How to Make Sesame Chicken Meatballs

  1. In a large bowl, combine ground chicken, panko, egg, half the scallions, half the garlic, 1 tbsp soy sauce, ginger, sesame oil, and salt. Mix until just combined - overworking makes dense meatballs.
  2. Roll into 20 to 22 meatballs, about 1 heaping tablespoon each. Heat vegetable oil in a large skillet over medium heat and cook the meatballs for 8 to 10 minutes, turning often, until browned and cooked through to 165F (74C). Remove to a plate.
  3. Whisk soy sauce, honey, rice vinegar, ginger, the remaining garlic, red pepper flakes, cornstarch, and water in a small bowl until the cornstarch dissolves.
  4. Add broccoli to the skillet and cook for 4 to 5 minutes until bright green and crisp-tender. Push to one side.
  5. Stir in the sauce mixture and bring to a simmer. Cook for 2 to 3 minutes, stirring, until the sauce turns glossy and thick.
  6. Return the meatballs and toss for 2 minutes to coat every ball. Remove from heat and finish with the remaining scallions and toasted sesame seeds. Serve over steamed jasmine rice.

Ingredients

  • 1 lb (450 g) ground chicken
  • 1/2 cup (50 g) panko breadcrumbs
  • 1 large egg, lightly beaten
  • 3 scallions, thinly sliced, divided
  • 2 cloves garlic, minced, divided
  • 1 tbsp low-sodium soy sauce
  • 1 tsp fresh ginger, grated
  • 1 tsp toasted sesame oil
  • 1/2 tsp kosher salt
  • 2 tbsp vegetable oil, for searing
  • 1/4 cup (60 ml) low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes (optional)
  • 1 tbsp cornstarch
  • 1/3 cup (80 ml) water
  • 2 cups broccoli florets
  • 2 tbsp toasted sesame seeds, for serving
  • Steamed jasmine rice, for serving

Ingredient Notes and Substitutions

  • Ground chicken - ground turkey or lean ground beef work with the same cook time. Chicken and turkey cook through fast, so sear at medium heat and pull them at 165F (74C). Beef can go a couple of minutes longer.
  • Toasted sesame oil - a little goes a long way. Use the dark, toasted kind, not the pale untoasted oil from the Asian aisle. It gives the meatballs and the glaze their signature nutty flavor.
  • Honey - brown sugar is the classic swap. Use 2 tablespoons brown sugar if you are out of honey, or a sugar-free sweetener for a lower-carb version.
  • Rice vinegar - the tang that balances the honey. Apple cider vinegar works in a pinch, use a little less.
  • Red pepper flakes - optional, just for warmth. Skip them for a truly mild plate, or use chili crisp if you want real heat.
  • Panko - light, crispy crumbs that keep the meatballs tender. Crushed pork rinds or almond flour work for a low-carb version, following the same swap pattern as our baked meatballs without breadcrumbs.

What is sesame chicken sauce made of?

Sesame chicken sauce is a balance of sweet, salty, tangy, and nutty: soy sauce for salt and umami, honey for sweetness, rice vinegar for acid, and toasted sesame oil for the warm nutty finish. Garlic and ginger build the aromatic base, and cornstarch thickens everything into the glossy coating that defines the dish.

The sesame seeds are what separate this from a generic sweet soy glaze. They add crunch and the toasted flavor that makes the dish instantly recognizable. The sauce itself stays mild, which is why sesame chicken is the pick for people who find General Tso too spicy.

Sesame chicken vs General Tso: what’s different?

Both are glossy, sweet, deep-fried Chinese-American dishes, but they split on the spice and the garnish. General Tso’s is spicy, with dried chilies and a darker, more savory sauce. Sesame chicken is mild, sweeter, and finished with toasted sesame seeds instead of heat. Our General Tso meatballs lean into the chili-forward side; this recipe keeps things gentle and nutty.

Variations Worth Trying

  • Baked version - skip the skillet and bake the meatballs at 400F (200C) for 18 to 20 minutes, then toss in the glaze made in a saucepan. This is the route most roundup recipes take, and it frees up your stovetop.
  • Air fryer version - cook the meatballs at 375F (190C) for 10 to 12 minutes, shaking halfway, then coat with the glaze.
  • Turkey version - ground turkey works with the same cook time and tastes nearly identical under all that glaze.
  • Spicy version - stir a teaspoon of sriracha into the glaze. The heat plays well with the sesame, same way it does in our kung pao meatballs.
  • Extra vegetables - snap peas, red bell pepper, or baby bok choy cook right in with the broccoli. Add them together so everything finishes at once.

What to Serve with Sesame Chicken Meatballs

Steamed jasmine rice is the classic partner; the sauce is built to be sopped up. Cauliflower rice keeps it lighter, and lo mein noodles turn it into a bigger takeout spread. Broccoli is already in the pan, but a side of steamed bok choy works if you want more greens.

For a party appetizer, skip the rice, cut the meatballs smaller, and serve them with toothpicks straight from the skillet. The glaze stays sticky and warm for over an hour. These also slot right into the Asian meatball collection and the takeout-style line-up in our Chinese meatball collection, next to egg roll meatballs and the rest of the takeout set.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the glaze, or use 30-second microwave bursts. The sauce keeps its cling; the broccoli softens over time, so if you are meal prepping, store the broccoli separately.

The meatballs freeze well on their own for up to 3 months. Freeze them after searing, before the sauce. Thaw overnight in the fridge and finish in the glaze. For meal prep bowls, the same make-ahead pattern applies as our meal prep meatball collection - keep the sauce separate until serving so the chicken stays tender.

FAQ

Are sesame chicken meatballs healthy? Healthier than the takeout version, since the meatballs are seared instead of battered and deep-fried. The glaze still has about 2 tablespoons of honey across 4 servings, so it is a treat rather than a daily staple. Ground chicken and broccoli add protein and fiber.

Can I use ground turkey instead of chicken? Yes. Ground turkey works with the same cook time and picks up the glaze just as well. Use 93% lean so the meatballs stay moist, and pull them at 165F (74C) like you would for chicken.

Is sesame chicken spicy? Traditionally, no. It is one of the milder American Chinese dishes, which is why it is often the choice for people who find General Tso or kung pao too hot. The red pepper flakes in this recipe are optional and easily skipped.

How do I keep the glaze from getting too thick? The cornstarch thickens the sauce in about 2 minutes of simmering. If it goes too far, splash in water a tablespoon at a time. The glaze is done when it coats the back of a spoon and slowly runs off.

Can I make this gluten-free? Yes. Use gluten-free panko or crushed pork rinds, and swap the soy sauce for tamari or coconut aminos. Everything else in the recipe is naturally gluten-free, which makes it a good match for the baked meatballs without breadcrumbs crowd.

Should the meatballs be fully cooked before the sauce goes in? Yes. Sear them to 165F (74C) first, then let them finish in the simmering sauce for just 2 minutes to coat. If you simmer raw meatballs in the glaze, they release liquid that thins the sauce and the honey can scorch before the chicken cooks through.

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