Forget takeout! This air fryer sesame chicken delivers all the sticky, sweet, and savory goodness of your favorite Chinese restaurant dish—without the deep fryer. Made with clean, paleo-friendly ingredients, it’s quick enough for busy weeknights and satisfying enough to crush those takeout cravings.
Why You’ll Love This Air Fryer Sesame Chicken Recipe
This sesame chicken is on repeat in our house. As a busy mom, I need dinners that come together fast, taste amazing, and please the whole family. This one checks every box.
The chicken turns out irresistibly crispy in the air fryer—no oil splatter or deep frying required—and the sauce has that perfect sweet-meets-savory balance that clings to every bite. What makes this version special? It’s completely paleo and Whole30 compliant. We skip refined sugar and soy in favor of naturally sweet Medjool dates and coconut aminos, creating a thick, glossy glaze that feels indulgent but stays clean.
And if you’ve tried my air fryer General Tso’s chicken, you already know I’m all about healthy twists on takeout favorites. The best part? This whole meal comes together in just 30 minutes, making it a go-to when time is short but your cravings are loud.
Ingredients You’ll Need
- Boneless, skinless chicken thighs: Juicy and flavorful—these hold up beautifully in the air fryer without drying out.
- Tapioca starch: Creates a light, crispy coating and helps the sauce stick to every bite. A paleo-friendly swap for cornstarch.
- Coconut aminos: A soy-free, gluten-free umami bomb with a hint of natural sweetness.
- Medjool dates: These replace honey or sugar, keeping the sauce Whole30-approved while adding richness.
- Fish sauce (optional): Adds deep, savory complexity. Just a splash goes a long way.
- Toasted sesame oil: This is your signature sesame flavor—bold, nutty, and essential.
- Fresh garlic and ginger: Aromatic and zesty, they’re the flavor backbone of the sauce.
- Apple cider vinegar or rice vinegar: Adds acidity to balance the sweetness.
- Toasted sesame seeds & chopped green onions: For garnish—adding crunch, color, and a pop of freshness.
How to Make This Air Fryer Sesame Chicken
Step 1: Soften the dates. Combine sauce ingredients (coconut aminos, water, vinegar, fish sauce, sesame oil, dates, garlic, and ginger) in a blender. Let the dates soak while you prep the chicken.
Step 2: Prep the chicken. Slice chicken thighs into bite-sized pieces. Toss with sea salt, then sprinkle with tapioca starch and toss to coat evenly.
Step 3: Air fry. Preheat air fryer to 390°F. Arrange chicken in a single layer—don’t overcrowd. Cook in batches if needed.
Step 4: Cook. Air fry for 15 minutes, shaking halfway through, until golden and crispy. Set aside.
Step 5: Blend the sauce. Once dates are softened, blend sauce ingredients until smooth.
Stovetop Method (If You Don’t Have an Air Fryer):
Heat avocado oil in a large skillet over medium heat. Cook chicken in a single layer, turning every few minutes, until cooked through and golden. Remove and set aside.
Step 6: Thicken the sauce. Pour blended sauce into a skillet over medium heat. Bring to a simmer and cook 3–4 minutes, stirring, until thickened and glossy.
Step 7: Combine. Add the crispy chicken to the pan and stir until coated. Sprinkle with sesame seeds and green onions. Serve hot.
Recipe Tips & Variations
- Lightly spray the chicken with avocado oil before air frying for extra crispiness.
- Avoid overcrowding the air fryer to ensure even cooking.
- Not on Whole30? Swap the dates for 2–3 teaspoons of honey for faster prep.
- Want heat? Add red pepper flakes or a drizzle of sriracha to the sauce.
Serving Suggestions
Pair it with cauliflower rice and steamed broccoli for a full paleo meal. Not strictly paleo? It’s delicious over white rice or even tossed into a salad bowl.
For more air fryer inspiration, check out my crispy air fryer chicken drumsticks or air fryer keto popcorn chicken.
Recipe FAQs
Yes! Just watch the cook time—chicken breast dries out more easily. Start checking 2–3 minutes early.
Most often, it’s from overcrowding the air fryer or not coating the chicken well with tapioca starch. Space pieces out and shake halfway through.
Absolutely. Blend and store in the fridge for up to 3 days. Reheat gently before using.
Store in an airtight container in the fridge for up to 3 days. Re-crisp the chicken in the air fryer at 350°F for 3–4 minutes.
This air fryer sesame chicken proves you can have crispy, sticky, flavor-packed comfort food—without breaking your Whole30 or paleo streak. If you make it, I’d love to hear how it turned out. Leave a comment or share it with a friend who’s ditching takeout, too!
More Chicken Recipes
- Paleo Mongolian Chicken with Shishito Peppers (Whole30)
- Spicy Thai Basil Chicken Recipe (Paleo & Whole30)
- Pineapple Teriyaki Chicken Recipe (Whole30, Paleo, AIP)
- Crispy Orange Chicken Recipe (Paleo, Whole30)
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Paleo & Whole30 Sesame Chicken – Stovetop & Air Fryer Method
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/4 tsp sea salt
- 1 tbsp tapioca starch
- 1/4 cup avocado oil for stovetop method
- Toasted sesame seeds and chopped green onions for garnish
Sauce
- 1/4 cup coconut aminos
- 2 tbsp water
- 1 tbsp apple cider vinegar or rice vinegar
- 1 tsp fish sauce
- 1 tsp toasted sesame oil
- 2 pitted medjool dates
- 2 garlic cloves
- 1/2 inch fresh ginger
Instructions
- Combine all ingredients for the sauce in a blender, and let it sit while you cook the chicken so the dates can soften.
- Slice the chicken into bite-sized pieces and toss with sea salt.
- Sprinkle with tapioca starch and toss together until evenly coated.
- STOVE TOP METHOD: Heat avocado oil in a large skillet over medium heat. Once hot, add chicken in a single layer (work in batches if necessary). Cook for 6-7 minutes while turning every few minutes, until cooked through. Remove from heat and set aside.
- AIR FRYER METHOD: Preheat air fryer to 390 degrees F. Add the chicken in a single layer in the air fryer basket (work in batches if necessary). Cook for 15 minutes, stirring halfway through. Set aside.
- Blend the soaked sauce ingredients until smooth.
- Heat a pan over medium heat and add the sauce.
- Once the sauce starts bubbling, start stirring while simmering for about 3 minutes until reduced and thickened.
- Add the chicken to the sauce and stir to coat.
- Remove from heat and sprinkle with toasted sesame seed and chopped green onions.
- Serve with cauliflower rice or your favorite side.
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This was a hit! So crispy and delicious, all the flavors melded wonderfully! Thanks!
I agree! I tried it and it came out perfectly.
This was so good and easy to whip up! Definitely going to become a regular on our menu!
So glad you enjoyed it!!
So so so so good! My husband was devastated to hear we didnt have enough for leftovers!
Whole family loved it!
Amazing. Thanks, Sophia!
Delicious! I did use Worcestershire sauce in place of the fish sauce. My husband does not generally like anything with Asian flavors, but he went back for second with this meal. I will definitely make this again.