This Easy Pei Wei Sesame Chicken Copycat Recipe brings the sweet, savory flavors of your favorite takeout dish straight to your kitchen. Crispy chicken tossed in a sticky sesame sauce makes weeknight dinners way more exciting without the delivery fee.
If you love Pei Wei’s sesame chicken but don’t love paying takeout prices, this copycat recipe has your back.
It’s got that same sweet, sticky sauce, crispy chicken, and big flavor you crave — only now it’s coming straight from your own kitchen in way less time than waiting on delivery.
Why You Will Love This Recipe!
- Tastes Like Takeout, Costs Way Less – Same sweet, savory flavor without the delivery bill.
- Quick Weeknight Win – On the table fast when everyone’s already hungry.
- Crispy Meets Saucy – Crunchy chicken coated in that sticky sesame glaze.
- Family Favorite – Even picky eaters go back for seconds.
- Better Than the Restaurant – Fresher, hotter, and exactly how you like it.
If you love Chinese food, I have been working on all of my family’s favorites, including Air Fryer Crab Rangoons, Air Fryer Spring Rolls, and of course, the classic Air Fryer Chinese Egg Rolls.
Pei Wei Sesame Chicken Ingredients
- Chicken: You can use either chicken breasts or chicken thighs.
- Coating: Use potato starch
- Non-Stick Oil: Olive oil or avocado oil.
- Sugar: Brown sugar or a brown sugar sweetener.
- Sauces: Soy sauce and Hoisin sauce.
- Juice: Orange Juice
- Spices: Ground ginger and garlic powder
- Thickener: Water and cornstarch
How To Make Easy Pei Wei Sesame Chicken
Step 1: Cut up the chicken into 1-2 inch pieces. Place the diced chicken in a large bowl. Add in the potato starch and use your hands to coat it evenly.
Step 2: Place the coated chicken onto the air fryer tray or in the air fryer basket. Spray the chicken generously with olive oil. Set the timer to 7 minutes, at 350 degrees F, air fryer setting. After that time, flip the chicken with tongs and air fry for another 5-7 minutes.
Step 3: Add the brown sugar, soy sauce, orange juice, hoisin sauce, ginger, and garlic powder to a small saucepan, and bring to a slight simmer. Once the sauce starts to simmer, stir in the cornstarch and water. Mix it together very well. The sauce thickens because of the cornstarch. Continue to mix until it’s thickened, about 3-4 minutes.
Step 4: When the chicken is fully cooked, toss it with the sauce. Since this is sesame chicken, don’t forget to sprinkle some sesame seeds on top!
Easy Pei Wei Sesame Chicken Copycat Recipe Tips
- Cut chicken evenly so everything cooks at the same speed. No one wants one nugget crunchy and the next one sad.
- Use potato starch or cornstarch for the crispiest coating. Flour works, but starch gives you that takeout-style crunch.
- Don’t rush the sauce — let it simmer until thick and glossy so it actually sticks to the chicken.
- Toss chicken in sauce right before serving to keep it crispy instead of soggy.
- Add heat if you like spice with a pinch of red pepper flakes or a drizzle of chili oil.
Storing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer or skillet to bring back some crispiness.
- Freezer: Freeze cooked chicken (without sauce if possible) in a freezer-safe container for up to 2 months. Add fresh sauce after reheating for best texture.
- Reheating: Warm in the air fryer at 350°F for 3–5 minutes or in a skillet over medium heat. Skip the microwave unless you’re okay with softer chicken.
Serving Suggestions
- Pork Dumplings
- Instant Pot Vegetarian Fried Rice
- Air Fryer Chinese Donuts
- Egg Rolls In The Air Fryer
- Air Fryer Crab Rangoon
Easy Pei Wei Sesame Chicken Copycat Recipe Faqs
Can I use chicken breast instead of tenders? Yes! Chicken breast works fine; just cut it into evenly sized pieces so it cooks uniformly.
Can I make this recipe gluten-free? Absolutely! Use tamari or a gluten-free soy sauce and make sure your hoisin sauce is gluten-free.
Can I make this ahead of time? You can prep the chicken and sauce ahead, but toss the chicken in the sauce right before serving to keep it crispy.
Can I add vegetables? Yes! Broccoli, bell peppers, or snap peas make a colorful, nutritious addition. Add them to the pan for the last few minutes of cooking.
Can I make this spicier? Definitely! Add red pepper flakes, Sriracha, or a dash of chili oil to the sauce for some heat.
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Easy Pei Wei Sesame Chicken Copycat Recipe
Description
Ingredients
Chicken Ingredients:
- 1 pound chicken thighs, boneless, skinless,
- 1/2 cup potato starch
- olive oil
Sesame Sauce Ingredients:
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- 2 tablespoons orange juice
- 1/4 cup hoisin sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon water
- 1 tablespoon cornstarch
Garnishes (optional):
- green onions
- sesame seeds
Instructions
- Cut up the 1 pound chicken thighs, boneless, skinless into 1 inch pieces.
- Place the diced chicken into a large bowl. Add in the 1/2 cup potato starch and use your hands to coat it evenly.
- Place the coated chicken into the air fryer tray or in the air fryer basket. Spread out the chicken in a single layer.
- Spray or brush the chicken generously with olive oil.
- Set the cook time for 12-15 minutes, flipping halfway during the cooking process, set the air fryer temperature to 350 degrees F, using air fryer setting.
- Once the chicken is fully cooked, toss it in with the sauce. Garnish with green onions and sesame seeds
To Make the sauce:
- Add the 2 tablespoons brown sugar, 1/4 cup soy sauce, 2 tablespoons orange juice, 1/4 cup hoisin sauce, 1 teaspoon ground ginger, and 1 teaspoon garlic powder to a small saucepan, and bring to a slight simmer.
- Once the sauce starts to simmer, stir in the 1 tablespoon cornstarch and 1 tablespoon water, mix well.
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
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Suzy
Very good and easy to do. I didn’t change anything except making the sauce in the microwave because I am too lazy to wash pots. I had to make the chicken in two batches. I forgot to flip the chicken in one of them and honestly I couldn’t tell the difference. Thanks for the recipe.