In a small saucepan, whisk together all of the ingredients to make the sauce.
Bring sauce to a low simmer for about 10 minutes until fragrant and reduces lightly. Remove sauce from heat.
In a large mixing bowl, add cubed chicken with flour and cornstarch and mix to fully coat. Add whisked egg to the chicken and gently toss to combine.
Add oil to a large nonstick skillet over medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don’t panic, the chicken will look weird at this point but it will all come together.
Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden and chicken is cooked through to at least 165 degrees and juices run clear.
Carefully drain any excess grease from the skillet.
Pour sauce over chicken and gently toss to combine.
Serve Caramelized Sesame Chicken over steamed rice with an extra sprinkle or sesame seeds.
Oyster Sauce - You can use regular oyster sauce or vegetarian oyster sauce. If you don't have this on hand, you can skip this ingredient.
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