Honey Sesame Chicken
Honey Sesame Chicken features crispy chicken pieces coated in a glossy, sweet, and savory honey sesame sauce, delivering restaurant-quality flavors that are easy to make at home.
Equipment
- Medium Bowl
- Shallow Dish
- Large Skillet
- Wok
- Slotted Spoon
- Small saucepan
- Paper towel-lined plate
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs
- 1/4 cup vegetable oil for frying
- 2 tablespoons toasted sesame seeds
- 3 green onions sliced thinly (for garnish)
For the Sauce:
- 1/3 cup honey
- 1/4 cup low sodium soy sauce use a gluten-free tamari if preferred
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes optional, for a little heat
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Start by cutting the chicken into bite-sized pieces to ensure even cooking. In a medium bowl, whisk the eggs until smooth. Place the cornstarch in another shallow dish. Dip each chicken piece first into the egg, then coat thoroughly with cornstarch to create a crispy crust once fried.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken pieces in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
- In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and red pepper flakes if using. Bring to a gentle simmer, stirring occasionally. Once the sauce starts bubbling, stir in the cornstarch slurry to thicken. Cook for an additional 1-2 minutes until glossy and thickened.
- Add the fried chicken pieces directly into the saucepan with the honey sesame sauce. Toss well to ensure each piece is evenly coated, creating a luscious glaze.
- Transfer the saucy chicken to a serving dish. Sprinkle generously with toasted sesame seeds and sliced green onions for a fresh, crunchy finish. Serve immediately over steamed jasmine rice or alongside your favorite stir-fried vegetables for a complete meal.
Notes
Use chicken thighs for juicier results. Don’t skip the cornstarch coating for crispy texture. Adjust honey amount to control sweetness. Maintain steady oil temperature while frying. Sauce can be made ahead and reheated. Use fresh garlic and ginger for best flavor. Variations include making it spicy, adding vegetables, baking instead of frying, gluten-free substitutions, tofu alternative, and nut-free modifications. Leftovers can be refrigerated up to 3 days or frozen for up to 1 month.