Honey Sesame Chicken Recipe tastes sweet, savory, and a little nutty, with crispy bites of chicken coated in a glossy, garlicky sauce. It suits busy home cooks and takeout fans, and it hits the table in about 30 minutes. I keep toasted sesame seeds by the stove because my family asks for this weekly and I like to look prepared.
Why You Should Try This Honey Sesame Chicken Recipe
This Honey Sesame Chicken Recipe nails that takeout-style crunch and sticky-sweet sauce without leaving the house. You control the sweetness, the heat, and the oil, so the chicken stays crisp and the sauce stays balanced.
Better than our local takeout, super crisp even after saucing, and everyone fought for the last piece. ★★★★★
Ingredients You’ll Need
- 1.5 pounds boneless skinless chicken thighs, cut in 1-inch pieces (breasts work too, reduce cook time slightly)
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 1 large egg
- 1 tablespoon low-sodium soy sauce (San-J or Kikkoman both work; use tamari or coconut aminos for gluten-free)
- 3/4 cup cornstarch, plus 2 teaspoons for the sauce
- 1/2 cup all-purpose flour (swap with more cornstarch for gluten-free)
- 1/2 teaspoon baking powder (optional, lightens the crust)
- Neutral oil for frying, about 2 cups for a large skillet shallow-fry (avocado, canola, or peanut oil)
- 2 tablespoons toasted sesame seeds
- 3 green onions, thinly sliced
Sauce
- 1/3 to 1/2 cup honey, to taste
- 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
- 2 tablespoons unseasoned rice vinegar (apple cider vinegar works in a pinch)
- 1 to 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced, or 1 tablespoon jarred garlic
- 1 tablespoon fresh grated ginger, or 1 teaspoon jarred ginger
- 1 tablespoon ketchup for color and body, optional
- 1/3 cup water
- 1/2 teaspoon red pepper flakes or 1 teaspoon sriracha, to taste
Pantry shortcuts and swaps
- Use jarred minced garlic and ginger to save time.
- Use pre-toasted sesame seeds or toast raw seeds in a dry skillet for 2 minutes.
- Sweeten with maple syrup or agave if you ran out of honey.
Equipment
- Large skillet or wok, wire rack set over a sheet pan, tongs
- Mixing bowls, whisk, measuring cups and spoons
- Instant-read thermometer
- Paper towels and a spider or slotted spoon
How to Make Honey Sesame Chicken Recipe
Prep the chicken – 10 minutes
- Pat the chicken dry, then toss it with salt and pepper in a bowl.
- Beat the egg with 1 tablespoon soy sauce, then add the chicken and coat well.
- In a shallow dish, mix cornstarch, flour, and baking powder. Dredge the chicken pieces and shake off excess. Set them on a wire rack.
Make the honey sesame sauce – 5 minutes
- In a bowl, whisk honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, ketchup, water, and red pepper flakes.
- In a small cup, stir 2 teaspoons cornstarch with 2 teaspoons water to form a slurry. Keep both nearby.
Fry the chicken – 8 to 10 minutes
- Pour 1/2 inch of oil into a large skillet and heat to 350 degrees F.
- Fry the chicken in batches without crowding. Cook 3 to 4 minutes per side until deep golden and 165 degrees F inside.
- Transfer to the rack and let the pieces rest while you finish the sauce.
Toss and finish – 2 minutes
- Pour off the hot oil from the skillet and leave about 1 teaspoon. Return the skillet to medium heat.
- Add the sauce and bring it to a simmer. Stir in the cornstarch slurry and simmer 30 to 60 seconds until glossy and thick enough to coat a spoon.
- Add the chicken and toss until every piece shines. Shower with sesame seeds and green onions, then serve hot.
Air fryer or oven option
- Air fryer: Spray the basket, arrange dredged chicken in a single layer, and spritz the tops. Cook at 390 degrees F for 10 to 12 minutes, shaking once, until crisp and 165 degrees F. Warm the sauce on the stove, then toss the chicken in the sauce.
- Oven: Set chicken on a greased rack over a sheet pan. Bake at 425 degrees F for 18 to 22 minutes, flipping once. Sauce on the stove, then toss.
Tips & Tricks
- Cut chicken in equal-size pieces so it cooks evenly.
- Pat chicken dry before dredging for better crunch.
- Keep oil between 325 and 350 degrees F to avoid soggy crust or burnt spots.
- Fry in batches to maintain oil temperature.
- Whisk the sauce and slurry before heating so it thickens smoothly.
- Toss chicken with sauce right before serving to keep the crust crisp.
- Toast sesame seeds for deeper flavor.
- Add orange zest for a citrus twist or a teaspoon of gochujang for extra kick.
- Double the sauce if you like extra to spoon over rice.
- Use tamari and all cornstarch to keep the recipe gluten-free.
What to Serve with Honey Sesame Chicken Recipe
I like to serve this honey sesame chicken over jasmine rice or brown rice, with extra sauce drizzled on top. Steamed broccoli, snap peas, or a quick cucumber salad balance the sweetness and add crunch. Noodles, cauliflower rice, or stir-fried veggies also pair well. A crisp lager or sparkling water with lime cuts through the sticky-sweet glaze in the best way.
Make-Ahead and Storage
- Make-ahead: Dice the chicken and whisk the sauce up to 24 hours ahead. Dredge and cook right before dinner for peak crunch.
- Fridge: Store sauced leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked, unsauced chicken pieces for up to 2 months. Freeze the sauce separately.
- Reheat: Recrisp chicken in a 375 degree F air fryer for 4 to 6 minutes, or in a 400 degree F oven for 8 to 10 minutes. Warm the sauce in a skillet with a splash of water, then toss. If the chicken is already sauced, reheat gently in a skillet over medium heat and add a little water to loosen the glaze.
Honey Sesame Chicken Recipe
Honey Sesame Chicken is a crispy, lightly fried chicken tossed in a sweet and savory honey-garlic sauce and finished with toasted sesame seeds.
Ingredients
Instructions
- In a medium bowl, combine the chicken pieces with salt, black pepper, soy sauce, rice vinegar, and minced garlic. Toss well and let marinate for 10 to 15 minutes while you prepare the sauce.
- Add the beaten egg to the marinated chicken and stir to coat. Sprinkle in the cornstarch and flour, tossing until the chicken pieces are evenly coated and no dry spots remain.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. The oil should thinly coat the bottom of the pan.
- Working in batches, add the coated chicken in a single layer, making sure not to overcrowd the pan. Fry for 3 to 4 minutes per side, or until golden brown and cooked through.
- Transfer the cooked chicken to a plate lined with paper towels to drain. Repeat with the remaining chicken pieces, adding more oil if needed.
- In a small bowl, whisk together the water and cornstarch until smooth; set aside.
- In a clean large skillet or wok over medium heat, combine honey, soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, and grated ginger. Stir and bring to a gentle simmer.
- Whisk the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring constantly. Cook for 1 to 2 minutes, until the sauce thickens and becomes glossy.
- Remove the pan from the heat and stir in the toasted sesame oil.
- Add the fried chicken pieces to the pan with the sauce and toss until every piece is well coated.
- Sprinkle with toasted sesame seeds and sliced green onions.
- Serve immediately over steamed rice if desired.
Notes
Nutrition Information
Approximate per serving (4 servings total, chicken and sauce only): 520 calories; fat 22 g; saturated fat 4 g; carbohydrates 47 g; fiber 1 g; sugars 29 g; protein 34 g; sodium 1180 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
Approximate per serving (4 servings total, chicken and sauce only): 520 calories; fat 22 g; saturated fat 4 g; carbohydrates 47 g; fiber 1 g; sugars 29 g; protein 34 g; sodium 1180 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.