Better Than Takeout Sticky Chicken

You catch the smell through the steam vent and suddenly you are starving. That scent kinda sneaks its way into your kitchen and you just gotta follow it. You start noticing the smells of honey and soy sauce mingle with that toasty sesame oil, making your tummy rumble real quick.

As you check the pressure cooker, you spot the little valve hiss telling you the pressure build is happening just right. The sealing ring inside keeps everything locked tight, so none of those delicious smells get out early. It's like the kitchen's got a secret going on you wanna be part of.

When you finally get that lid off after a natural release, the steam rushes out and you can feel the warmth wrapped around the sticky chicken coated in a glossy sauce. You know this tender pull chicken will be perfect over rice, and you can't wait to dive in.

What Makes Pressure Cooking Win Every Round

• You save time cooking chicken to tender pull perfection way faster than oven or stovetop.
• The pressure cooker locks in flavor so every bite is juicy and sticky without drying out.
• Quick pressure build means you don't have to babysit your meal all day long.
• The sealing ring and lid keep all those awesome aromas inside, so your kitchen smells great but no juice escapes.
• You get a one-pot feel with fewer dishes even though you finish the sauce separately for that extra saucy goodness.

All the Pieces for This Meal

• 4 boneless skinless chicken breasts, chopped up into 1 ½ inch pieces because bite-size is best.
• 2 eggs, well whisked so they coat the chicken nicely.
• 6 tablespoons flour to give your chicken that first layer of crispy love.
• 3 tablespoons cornstarch mixed in with flour for extra crunch.
• 4 tablespoons vegetable oil to fry your chicken till golden brown and irresistible.
• 3-4 cups cooked white rice because sticky chicken begs for a fluffy base.
• Sesame seeds to sprinkle on top and add that pretty, nutty finish.
• Green onions, chopped fresh, for color and a little zing.
• Sauce ingredients: 6 tablespoons honey, 4 tablespoons ketchup, 3 tablespoons sugar, 1 tablespoon brown sugar, 2 tablespoons white vinegar, 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, ½ teaspoon salt, 1 teaspoon garlic powder, and a cornstarch water slurry (1 tablespoon cold water and 2 tablespoons cornstarch) to thicken it all up.

Your Complete Cooking Timeline

1. First, toss the chopped chicken with the whisked eggs in a large bowl, making sure every piece gets coated. This helps the flour stick and locks in juiciness.
2. Mix your flour and cornstarch in another bowl. Then toss your eggy chicken in this dry mix till it's all covered well.
3. Heat up vegetable oil in a big skillet on medium-high heat, get it sizzling hot. Cook chicken in batches to keep it crispy, about 5-6 minutes each, until golden on all sides. Drain on paper towels.
4. While you're frying, stir together honey and ketchup in a saucepan over medium heat. Let it warm and get smooth, about 2-3 minutes, stirring occasionally so it doesn't stick.
5. Add the sugar, brown sugar, vinegar, soy sauce, sesame oil, salt, and garlic powder to the sauce pot. Stir it up till everything dissolves and tastes sweet, tangy, and rich.
6. Mix the cornstarch slurry into the sauce and let it thicken up, stirring till glossy and sticky. Then toss in your fried chicken pieces, coating them perfectly.
7. Serve the sticky sesame chicken right over the fluffy cooked white rice. Sprinkle with sesame seeds and chopped green onions for that final touch that makes it look and taste like you worked all day.

Time Savers That Actually Work

• If you pre-chop and freeze chicken in batches, you only gotta defrost when you're ready. Saves that prep time on busy nights.
• Cook your rice ahead and keep it warm in a covered pot or rice cooker so dinner comes together fast.
• Use the same skillet to fry chicken then make your sauce in the same pan. Less cleanup and more flavor because you got those chicken bits melted into the sauce.

That First Bite Moment

You pull a piece of that sticky chicken up with your fork and feel how tender it is. It kinda falls apart just right but still has a bit of that crispy crust you worked for. That sticky sauce clings to every bite, rich with honey sweetness mixed with tangy soy and a hint of garlic.

The sesame seeds on top add a little crunch and nutty pop that wakes up every bite. Green onions bring a fresh zing that balances the sweetness so it's not too much.

Eating this over warm white rice is like a cozy hug after a long day. You feel the flavors in your mouth kinda building up with every mouthful, not too heavy but totally satisfying.

It's the kinda meal that makes you wanna slow down a little, enjoy each bite, even if your day was crazy busy.

How to Store This for Later

• Let the chicken cool down to room temp but don't leave it out longer than two hours to keep it safe.
• Store leftover sticky sesame chicken in an airtight container. It keeps well in the fridge for about 3-4 days, and it reheats nicely in the microwave or a skillet.
• If you wanna hold onto it longer, freezing is your friend. Put chicken in a freezer-safe container or bag, press out the air, and it'll last up to 2 months.
• When reheating from frozen, thaw it in the fridge overnight first. Then warm it gently in a pan with a splash of water or soy sauce so it stays moist and sticky.

What People Always Ask Me

• Can I use chicken thighs instead of breasts? Absolutely! Thighs stay juicy and kinda tender with that pressure cooker love, plus the sauce clings better to the richer meat. Check my pressure cooker chicken thigh recipes for more juicy ideas.
• Do I need to fry the chicken first? You do this step so you get the crispy outside and seal in flavor before saucing it. The pressure cooker doesn't do a good job crisping the coating. For other techniques, see my crispy chicken techniques.
• What if I don't have corn starch? You can use arrowroot powder or tapioca starch as a substitute. They work kinda the same to thicken the sauce and coat the chicken. Learn more about starch substitutes for cooking.
• Can I double this recipe? Yup, just make sure your pressure cooker isn't too full so the steam and pressure build up right.
• What's the best way to get that natural release? Just let the pressure cooker sit after cooking, don't open the valve right away. You'll hear a slow hiss instead of a loud one when it's done.
• Can I swap honey for another sweetener? You can try maple syrup or agave for a different twist but honey gives it a classic sticky, rich finish.

Sticky Sesame Chicken Pressure Cooker Recipe

This better-than-takeout sticky sesame chicken made in a pressure cooker is quick, flavorful, and perfect over fluffy rice. Crispy chicken pieces coated in a sweet-savory honey soy sauce deliver comfort and crave-worthy bites in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 716 kcal

Equipment

• 1 Mixing bowl Large
• 1 Skillet Large, for frying
• 1 Saucepan For making sauce

Ingredients

  

Main Ingredients and Sauce

• 4 boneless skinless chicken breasts chopped into 1 ½ inch pieces
• 2 eggs whisked
• 6 tablespoons flour
• 3 tablespoons cornstarch mixed with flour
• 4 tablespoons vegetable oil for frying
• 3-4 cups cooked white rice for serving
• sesame seeds for garnish
• green onions chopped, for garnish
• 6 tablespoons honey
• 4 tablespoons ketchup
• 3 tablespoons sugar
• 1 tablespoon brown sugar
• 2 tablespoons white vinegar
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 0.5 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon cold water
• 2 tablespoons cornstarch for slurry

Instructions

 

Instructions

• Toss the chopped chicken with whisked eggs in a large bowl to coat evenly.
• Mix flour and cornstarch in another bowl, then coat the eggy chicken in the dry mix thoroughly.
• Heat vegetable oil over medium-high in a skillet and fry chicken in batches for 5-6 minutes until golden. Drain on paper towels.
• In a saucepan, combine honey and ketchup over medium heat until smooth, about 2-3 minutes.
• Add sugar, brown sugar, vinegar, soy sauce, sesame oil, salt, and garlic powder. Stir until dissolved and flavors combine.
• Mix cornstarch slurry from cold water and 2 tablespoon cornstarch. Add to sauce and stir until thickened. Toss in chicken to coat.
• Serve chicken over rice and garnish with sesame seeds and chopped green onions.

Notes

Double the sauce recipe if you want more saucy goodness. Store leftovers in an airtight container—lasts 3–4 days in the fridge or up to 2 months frozen.