Copycat Benihana Sesame Chicken Recipe – Easy, Flavorful, and Weeknight-Friendly

If you love the sizzle and savory-sweet glaze of Benihana’s sesame chicken, this copycat version brings those teppanyaki vibes right to your kitchen. The sauce is glossy and balanced, the chicken is juicy, and the sesame finish ties it all together. You don’t need a flat-top grill or special equipment—just a skillet and a few pantry staples.

This is the kind of recipe that feels special but cooks fast enough for a weeknight. Serve it with fried rice or steamed rice, and you’re set.

What Makes This Recipe So Good

• Restaurant-style flavor at home: A quick marinade and a shiny sesame-soy glaze make it taste like the real deal.
• Fast cook time: Bite-size chicken cooks in minutes and the sauce thickens quickly.
• Balanced sweet and savory: Soy sauce, garlic, ginger, and a touch of sugar or honey deliver that signature Benihana profile.
• Flexible: Works with chicken thighs or breasts, and you can add veggies like broccoli or zucchini for a full teppanyaki plate.
• Great for meal prep: Reheats well and keeps its flavor without getting bland.

Ingredients

• 1.5 pounds boneless, skinless chicken (thighs for juiciness, or breasts for leaner)
• 2 tablespoons neutral oil (canola, avocado, or grapeseed)
• 1 tablespoon toasted sesame oil
• 2 tablespoons sesame seeds (lightly toasted)
• 2 green onions, thinly sliced (plus more for garnish)

Marinade

• 2 tablespoons soy sauce (use low sodium if preferred)
• 1 tablespoon mirin (or 1 tablespoon rice vinegar plus 1/2 teaspoon sugar)
• 1 teaspoon fresh ginger, grated
• 1 teaspoon garlic, minced
• 1 teaspoon cornstarch

Sesame Glaze

• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (optional, or add another tablespoon mirin)
• 1–2 tablespoons sugar or honey (start with 1, add more to taste)
• 1 tablespoon rice vinegar
• 1/2 cup chicken broth (or water)
• 1.5 teaspoons cornstarch + 1.5 teaspoons water (slurry)

For Serving

• Steamed rice or fried rice
• Steamed or sautéed veggies (broccoli, zucchini, mushrooms, onions)
• Lemon wedges (classic teppanyaki touch)

How to Make It

1. Prep the chicken: Cut chicken into 1-inch pieces. Pat dry with paper towels so it sears instead of steams.
2. Marinate briefly: In a bowl, combine soy sauce, mirin, ginger, garlic, and cornstarch.Toss in the chicken and let it sit 10–15 minutes while you prep the sauce.
3. Mix the glaze: In another bowl, whisk soy sauce, mirin, sake (if using), sugar or honey, rice vinegar, and broth. Stir the cornstarch slurry in a separate small cup and keep it nearby.
4. Toast the sesame seeds: In a dry skillet over medium heat, toast sesame seeds for 1–2 minutes until fragrant. Transfer to a small bowl and set aside.
5. Heat the pan: Add neutral oil to a large skillet over medium-high heat.When it shimmers, add half the chicken in a single layer. Don’t crowd the pan.
6. Sear in batches: Cook the first batch for 3–4 minutes, flipping once, until browned and cooked through. Transfer to a plate and repeat with remaining chicken.
7. Deglaze and sauce: Reduce heat to medium.Add the glaze mixture to the pan, scraping up any browned bits. When it starts to bubble, stir in the cornstarch slurry. Cook 1–2 minutes until glossy and slightly thick.
8. Finish with sesame: Return chicken to the skillet, toss to coat, and drizzle in sesame oil.Sprinkle in toasted sesame seeds and half the green onions. Taste and adjust sweetness or salt.
9. Serve: Plate over rice with veggies. Garnish with remaining green onions and an extra pinch of sesame seeds. A quick squeeze of lemon brightens everything.

Keeping It Fresh

• Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in a skillet over medium with a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring once.
• Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight, then reheat gently to avoid overcooking.
• Make-ahead tips: Mix the glaze up to 3 days ahead. Slice chicken the night before and keep covered. Toast sesame seeds in advance.

Health Benefits

• Lean protein: Chicken breast keeps calories low while delivering high-quality protein for muscle repair and satiety.
• Sesame seeds: Add healthy fats, fiber, and minerals like calcium and magnesium.
• Ginger and garlic: Offer antioxidants and a flavor punch with minimal calories.
• Balanced macros: Pair with veggies and rice to create a filling, well-rounded meal without heavy frying.
• Customizable sodium: Using low-sodium soy sauce and controlling the sauce lets you manage salt better than takeout.

Pitfalls to Watch Out For

• Overcrowding the pan: This steams the chicken and prevents browning. Cook in batches.
• Skipping the cornstarch slurry: Adding dry cornstarch to hot liquid creates lumps.Mix with water first.
• Too sweet or too salty: Start with less sugar and low-sodium soy if unsure. Adjust at the end.
• Overcooking: Bite-size chicken cooks fast. Pull it as soon as it’s just done to keep it tender.
• Burning sesame seeds: They toast quickly. Keep the heat moderate and stir constantly.

Alternatives

• Protein swaps: Use shrimp, thinly sliced beef, or tofu (press and pan-sear first). Adjust cook times accordingly.
• Gluten-free: Swap soy sauce for tamari or coconut aminos. Check mirin and broth labels.
• No alcohol: Replace sake with extra mirin or broth; you may want an extra splash of vinegar for brightness.
• Lower sugar: Use 1 tablespoon honey and add more only if needed.Balance with a bit more vinegar.
• Vegetable add-ins: Sauté onions, mushrooms, zucchini, or broccoli before saucing the chicken. Toss everything together at the end.
• Spicy kick: Add a pinch of red pepper flakes, a squirt of sriracha, or a touch of gochujang to the sauce.

FAQ

Can I make this without a wok?

Yes. A large skillet or sauté pan works perfectly.

Just keep the heat medium-high and avoid crowding so the chicken browns nicely.

What’s the best cut of chicken for this?

Thighs are the most forgiving and stay juicy. Breasts work well too—just don’t overcook them, and keep the pieces uniform for even cooking.

How do I get that glossy restaurant-style sauce?

Use a cornstarch slurry and simmer the sauce for a minute or two until it thickens. Finish with a little sesame oil for sheen and aroma.

Is mirin necessary?

It adds a mild sweetness and depth.

If you don’t have it, mix rice vinegar with a bit of sugar, or use a splash of apple juice plus vinegar for a similar effect.

Can I double the recipe?

Absolutely. Sear the chicken in multiple batches, then combine everything with the doubled sauce at the end so it thickens properly and doesn’t dilute.

Final Thoughts

This copycat Benihana sesame chicken delivers big flavor with a short ingredient list and simple steps. The marinade builds depth, the sauce brings that signature sweet-savory balance, and the sesame finish makes it feel like a night out.

Keep a pot of rice going, add a quick veggie, and you’ve got an easy, crowd-pleasing dinner. Once you make it at home, you’ll want it in your weekly rotation.