Honey Sesame Chicken Recipe brings sticky-sweet meets savory with crisp chicken, nutty sesame, and a glossy garlic-ginger sauce. It suits busy weeknights and takeout fans and comes together in about 30 minutes. I cooked this on repeat after my kid asked for “that sesame chicken” three Mondays in a row.
Why Honey Sesame Chicken Recipe Is Worth It
Honey Sesame Chicken Recipe gives you crisp edges, juicy centers, and a shiny sauce that clings to every bite. You control the sweetness, salt, and heat, so the flavor hits exactly how you like it.
You also save money and time compared to takeout, and the ingredients live in most kitchens. The leftovers taste just as good for lunch, which always feels like a win.
Crisp, sticky, and balanced, this beats our local takeout every time. ★★★★★
Ingredients You Need
- Chicken: 1.5 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces (thighs stay juicier)
- Cornstarch: 1/2 cup for coating, plus 2 teaspoons for slurry
- Egg white: 1 large, optional, helps the cornstarch stick
- Kosher salt and black pepper: season the chicken
- Neutral oil: 3 to 4 tablespoons for pan frying (avocado, canola, or peanut oil)
- Honey: 1/3 cup (any runny honey; clover or wildflower both work)
- Low-sodium soy sauce or tamari: 1/4 cup (use tamari for gluten-free)
- Rice vinegar: 1.5 tablespoons (swap apple cider vinegar if needed)
- Ketchup: 1 tablespoon for color and tang, optional but tasty
- Toasted sesame oil: 1 teaspoon for that classic aroma
- Garlic: 3 cloves, minced (use jarred minced garlic as a shortcut)
- Fresh ginger: 1 teaspoon, grated (use ginger paste if you want zero grating)
- Water: 1/3 cup for the sauce, plus 2 tablespoons for the slurry
- Sesame seeds: 1 to 2 tablespoons, toasted
- Scallions: 2, thinly sliced
Equipment:
- Large nonstick skillet or wok
- Mixing bowls and a whisk
- Tongs or a spatula
- Wire rack set over a sheet pan for holding crisp chicken, optional
- Instant-read thermometer for doneness
Quick Tips & substitutions
- Pat the chicken very dry so the cornstarch sticks and browns well.
- Use thighs for juicy results; use breasts for leaner bites and watch the cook time.
- Keep the oil hot and avoid crowding the pan; cook in batches for real crispness.
- Want heat? Add 1 teaspoon red pepper flakes or a drizzle of sriracha to the sauce.
- Swap honey with maple syrup if you must, but the flavor will shift to maple.
- Go gluten-free with tamari and certified gluten-free cornstarch.
- Double the sauce if you love extra glaze over rice.
- Air fryer method: toss oiled, cornstarch-coated chicken and cook at 400°F for 10 to 12 minutes, shaking halfway, then sauce it on the stove.
- Add veggies like broccoli, snap peas, or bell pepper in the last 3 minutes of cooking the sauce.
How to Make Honey Sesame Chicken Recipe
Prep the chicken, 10 minutes
- Cut the chicken into 1-inch pieces and pat them dry. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss with the egg white if using, then coat evenly with 1/2 cup cornstarch.
Mix the sauce, 2 minutes
- Whisk honey, soy sauce or tamari, rice vinegar, ketchup, sesame oil, garlic, ginger, and 1/3 cup water in a bowl. In a separate small cup, mix 2 teaspoons cornstarch with 2 tablespoons water for a slurry.
Pan fry the chicken, 8 to 10 minutes
- Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add half the chicken in a single layer and cook 3 to 4 minutes per side until browned and the centers reach 165°F. Transfer to a rack or plate and repeat with more oil and the remaining chicken.
Thicken the sauce, 2 to 3 minutes
- Lower the heat to medium. Pour the sauce into the empty skillet and bring it to a lively simmer. Stir in the cornstarch slurry and cook until the sauce turns thick and glossy, about 1 to 2 minutes.
Toss and finish, 1 minute
- Return the chicken to the skillet and toss until every piece wears a shiny coat. Sprinkle in sesame seeds and half the scallions. Taste and adjust salt, honey, or vinegar as you like, then top with remaining scallions.
Variations
- Orange Sesame Chicken: Swap 1/4 cup of the water with orange juice and add a little orange zest.
- Spicy Honey Sesame: Stir in gochujang or sambal for a deeper chili kick.
- Nutty Crunch: Toss in roasted cashews or peanuts right before serving.
- Tofu Version: Use extra-firm tofu, press it dry, cube, coat in cornstarch, and pan fry until crisp, then sauce it.
- Shrimp Twist: Cook seasoned shrimp 1 to 2 minutes per side, pull them out, thicken the sauce, then toss back in to coat.
Ways to Serve
- Spoon over jasmine rice, brown rice, or cauliflower rice.
- Toss with lo mein or rice noodles and steamed broccoli.
- Pile into lettuce cups with cucumber and carrot ribbons.
- Pair with garlicky green beans, sesame cucumbers, or a simple cabbage slaw.
Storage
Cool leftovers, then pack them in airtight containers. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently in a skillet with a splash of water until the sauce loosens and the chicken warms through, or use the air fryer at 350°F for a few minutes to bring back some crispness. Store the sauce and chicken separately next time if you want the best crunch on day two.
Honey Sesame Chicken Recipe
Honey Sesame Chicken is a crispy, bite-sized chicken dish coated in a sweet and savory honey-sesame sauce, perfect served over steamed rice.
Ingredients
Instructions
- In a large bowl, combine the chicken pieces with salt, black pepper, soy sauce, and rice vinegar. Toss to coat and let marinate for 10 minutes.
- In a separate bowl, whisk the egg. In another bowl, mix cornstarch, flour, and baking powder.
- Dip the marinated chicken pieces into the egg, then dredge in the flour–cornstarch mixture, pressing lightly so the coating adheres.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Working in batches, fry the chicken for 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a paper towel–lined plate to drain.
- In a small bowl, whisk together honey, soy sauce, ketchup, rice vinegar, water, brown sugar, garlic, and ginger.
- In another small bowl, mix the cornstarch with 1 tablespoon water to form a slurry and set aside.
- Pour the honey-soy mixture into a clean large skillet or wok over medium heat and bring to a gentle simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, 1–2 minutes. Remove from heat and stir in the toasted sesame oil.
- Add the fried chicken pieces to the skillet with the sauce and toss until all the chicken is evenly coated.
- Sprinkle with toasted sesame seeds and sliced green onions.
- Serve hot over cooked white rice if desired.
Notes
Nutrition Information
Approximate per serving (4 servings): 620 calories; fat 26 g; saturated fat 5 g; carbohydrates 63 g; fiber 1 g; sugars 29 g; protein 32 g; sodium 1040 mg. Values will vary based on ingredient brands, add-ins, and portion size.
Approximate per serving (4 servings): 620 calories; fat 26 g; saturated fat 5 g; carbohydrates 63 g; fiber 1 g; sugars 29 g; protein 32 g; sodium 1040 mg. Values will vary based on ingredient brands, add-ins, and portion size.