Oh, honey sesame chicken—where do I even begin? This recipe has been a game-changer in our house ever since I first whipped it up on a whim one busy weeknight. My kids, who usually turn their noses up at anything remotely “fancy,” devoured it like it was candy. And let me tell you, after years of tweaking takeout-inspired recipes (and plenty of kitchen mishaps along the way), I’ve finally nailed that perfect balance of crispy-on-the-outside, juicy-on-the-inside chicken smothered in that sticky-sweet sauce we all crave. The secret? A double-fry technique I picked up from my favorite Asian cooking class and just the right swirl of honey and sesame oil that makes the whole house smell like your favorite Chinese restaurant. Trust me—once you try this version, you’ll never look at takeout menus the same way again!
Table of Contents
Table of Contents
Why You’ll Love This Honey Sesame Chicken
Let me count the ways this honey sesame chicken will steal your heart (and possibly become a weekly dinner staple):
- That addictive crunch: Double-frying gives you chicken so crispy you’ll hear the crunch from across the room
- The perfect sauce dance: Sweet honey meets savory soy sauce with just enough tang from rice vinegar to keep you coming back for “just one more bite”
- Surprisingly simple: Don’t let the restaurant-quality results fool you – the steps are totally doable even on busy nights (I’ve made this with a toddler clinging to my leg!)
- Better than takeout: Fresh garlic and real sesame oil give flavors that beat any delivery container hands down
Ingredients for Honey Sesame Chicken
Gathering your ingredients is half the battle – and trust me, every single one of these plays a crucial role in creating that perfect honey sesame chicken. Here’s what you’ll need (and yes, I’ve learned the hard way that substitutions can change everything!):
- For the chicken: 1 ½ lb chicken breast or thighs (I prefer thighs for extra juiciness), cut into 1-inch pieces – 1 teaspoon chicken bouillon powder (my secret flavor booster) – ½ teaspoon white pepper – 1 tablespoon water
- For the batter: 2 large eggs, lightly beaten – ½ cup all-purpose flour – ½ cup cornstarch (this is what gives that amazing crispiness) – 2 teaspoon baking powder – ½ teaspoon salt – ¼ cup water – 2 teaspoon vegetable oil
- For that glorious sauce: 3 tablespoon light soy sauce – 1 tablespoon oyster sauce (don’t skip this!) – 2 tablespoon rice vinegar – 2 tablespoon ketchup (yes, really!) – ¼ cup honey – 3 tablespoon brown sugar – 3 tablespoon water – 4 cloves garlic, minced (fresh is best) – 1 tablespoon sesame oil (the good stuff) – 2 teaspoon corn starch + 3 tablespoon water for slurry
- For finishing: Sliced green onions – toasted sesame seeds (I always toast extra because someone always snacks on them!)
Equipment You’ll Need
You don’t need fancy gadgets for this honey sesame chicken—just a few trusty tools from your kitchen. Grab a wok or heavy-bottomed pot for frying, a spider strainer (or slotted spoon in a pinch), and some mixing bowls—one for batter, one for sauce. That’s it! Oh, and a wire rack helps keep the chicken crispy while draining. Easy peasy.
How to Make Honey Sesame Chicken
Alright, let’s get cooking! This honey sesame chicken comes together beautifully if you follow these steps – I’ve made this dozens of times, and this method never fails me. Just take it one step at a time, and you’ll be amazed at what comes out of your kitchen!
Marinate the Chicken
First things first – let’s get that chicken flavorful and tender. Take your 1-inch chicken pieces and toss them with the chicken bouillon powder (this little powerhouse adds SO much depth!), white pepper, and water. Mix it all together until every piece is coated – I like to use my hands for this to really work those flavors in. Set it aside for at least 10 minutes – perfect timing to prep everything else! That quick marinade makes all the difference between good chicken and “wow, what’s in this?” chicken.
Prepare the Sauce
While the chicken hangs out, let’s whip up that irresistible honey sesame sauce. Grab a small bowl and combine ALL the good stuff – soy sauce, oyster sauce (this adds that rich umami punch), rice vinegar, ketchup (trust me, it works!), honey, brown sugar, and water. Whisk it until the sugar dissolves completely. Give it a quick taste – you’re looking for that perfect balance between sweet and savory with just a little tang. Too sweet? Add a splash more vinegar. Too salty? Another drizzle of honey. This is your chance to make it YOUR perfect sauce!
Coat and Fry the Chicken
Now for the fun part – creating that golden, crispy magic! Mix your batter ingredients together until smooth – it should coat the back of a spoon nicely. Toss your marinated chicken pieces in the batter until each one is thoroughly coated. Heat about 2-3 inches of oil in your wok or pot to 365°F (use a thermometer if you have one – it’s worth it!). Carefully drop in chicken pieces one by one – don’t crowd them! Fry for 3 minutes until lightly golden, then remove to drain on your wire rack. Here’s the secret: crank the heat to 375°F and fry them again for 2 minutes until they’re gorgeously crisp. That double fry is EVERYTHING!
Cook the Honey Sesame Sauce
Time to bring that sauce to life! Heat just a teaspoon of oil in your wok over medium heat and sauté the garlic until fragrant – about 30 seconds (don’t let it burn!). Pour in your prepared sauce and let it simmer gently for 2 minutes, stirring occasionally. Now make your cornstarch slurry by mixing cornstarch with water, then drizzle it into the bubbling sauce while stirring constantly. Watch how it transforms into that perfect glossy thickness – usually takes about a minute. Kill the heat and stir in that glorious sesame oil last – its nutty aroma will make your kitchen smell incredible!
Combine and Serve
The grand finale! Toss your crispy chicken pieces in the warm sauce until every nook and cranny is coated – I like to do this in batches so everything stays crisp. Immediately transfer to your serving dish and shower with green onions and toasted sesame seeds (the more the merrier!). Serve it piping hot – that first bite of crispy-saucy goodness is pure heaven. Pro tip: Have extra napkins ready because fingers WILL get sticky (and no one will mind one bit)!
Tips for Perfect Honey Sesame Chicken
Alright, let me share my hard-earned secrets for honey sesame chicken that’ll make you look like a pro:
- Oil temperature is key: Keep that thermometer handy – if the oil’s not hot enough, your chicken will soak it up like a sponge instead of getting crispy. I’ve ruined batches learning this!
- Small batches win: However tempted you are to dump it all in – don’t! Crowding lowers the oil temp fast and makes soggy chicken. I do about 8 pieces at a time.
- Sauce control: Love it extra sticky? Add another teaspoon of cornstarch slurry. Too sweet? A splash more vinegar balances it perfectly.
- Serve immediately: That gorgeous crispiness waits for no one – have your rice and sides ready before saucing!
Ingredient Substitutions
Okay, I get it – sometimes you’re halfway through making this honey sesame chicken and realize you’re missing something! Don’t panic. Here are my tried-and-true swaps that still deliver amazing flavor:
- Out of soy sauce? Tamari works beautifully (and makes it gluten-free!) – just use the same amount
- No honey? Pure maple syrup gives a similar sweetness with its own lovely depth
- Allergic to eggs? A flax egg (1 tbsp ground flax + 3 tbsp water) works in the batter
- No oyster sauce? A dash of Worcestershire + extra soy sauce approximates that umami punch
Just remember – every change tweaks the final flavor slightly, so taste as you go!
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30-Minute Honey Sesame Chicken Recipe: Crispy Perfection
A delicious and crispy honey sesame chicken recipe with a sweet and savory sauce.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ½ lb chicken breast or thighs cut into 1 inch pieces
- 1 teaspoon chicken bouillon powder
- ½ teaspoon white pepper
- 1 tablespoon water
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup water
- 2 teaspoon vegetable oil
- 3 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoon rice vinegar
- 2 tablespoon ketchup
- ¼ cup honey
- 3 tablespoon brown sugar
- 3 tablespoon water
- 4 cloves garlic
- 1 tablespoon sesame oil
- 2 teaspoon corn starch
- 3 tablespoon water
- Green onion sliced
- toasted sesame seeds
Instructions
- Marinate the chicken. Place the 1 inch cut pieces of chicken into a bowl with chicken bouillon powder, white pepper and water. Mix until combined and marinate for at least 10 minutes.
- Mix the sauce. In a small bowl, add the light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water. Mix until combined and set aside.
- Make the batter. In a medium mixing bowl, add the large eggs, all purpose flour, cornstarch, baking powder, salt, water, and oil and mix until combined. Pour the batter over the chicken and mix until each piece is evenly coated.
- Fry the chicken. Heat about 2-3 inches of vegetable oil in a wok or heavy bottomed pot over medium high heat until it reaches 365°F. Gently place the battered chicken in the oil individually. Work in batches to prevent overcrowding the pan. Fry for about 3 minutes. Remove with a spider strainer and place the chicken on a wire rack to drain excess oil.
- Double fry the chicken. For the second fry, increase the heat to 375°F and work in batches to fry the chicken for 2 minutes or until golden brown and crispy. Remove and place the chicken on a wire rack to drain excess oil. Make sure to increase the oil to 375°F before frying the second batch.
- Cook the honey sesame sauce. Add 1 teaspoon of oil to the wok over medium heat. Then add the garlic and saute for 30 seconds or until fragrant. Pour in the sauce and mix until combined. Bring the sauce to a simmer while stirring for 2 minutes. Once the sauce begins to simmer, mix the cornstarch slurry, add to the sauce, and mix until it thickens, about 1 minute. Turn off the heat, add the sesame oil, and mix until combined.
- Combine and serve. Toss together the chicken with the sauce until evenly coated. Finish with sesame seeds and green onion and enjoy!
Notes
- Double frying ensures extra crispiness.
- Adjust honey and sugar to taste.
- Serve immediately for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Serving Suggestions
Oh honey (sesame chicken pun intended!), plating this dish is half the fun! I always serve mine over a mountain of steamed jasmine rice – it soaks up every last drop of that glorious sauce. For color and crunch, quick stir-fried veggies (think broccoli, snap peas, and carrots) make the perfect side. On busy nights, I’ll even toss some pre-made potstickers in the air fryer – because why not go all out on the takeout-at-home experience?
Storing and Reheating Honey Sesame Chicken
Okay, let’s be real – leftovers rarely happen with this honey sesame chicken in my house! But if you somehow end up with extra, here’s how to keep it tasting amazing: Store in an airtight container for up to 3 days in the fridge. When reheating, skip the microwave (soggy chicken alert!) and use your oven or air fryer at 375°F for 5-7 minutes to bring back that glorious crispiness. Pro tip: Keep the sauce separate and toss just before serving for best results!
Honey Sesame Chicken FAQs
Q1. Can I bake the chicken instead of frying?
Oh honey (pun totally intended!), you can bake it – but you’ll lose that signature crunch. If you must, toss battered pieces on a wire rack over a baking sheet at 425°F for 20 minutes, flipping halfway. It’ll still taste good, but trust me, frying’s worth the extra step for that authentic takeout texture!
Q2. My sauce isn’t thickening – what went wrong?
Been there! Your cornstarch slurry might not have fully dissolved before adding. Always mix cornstarch with cold water first – hot liquid makes it clump. If your sauce’s too thin, make a fresh slurry (1 tsp cornstarch + 1 tbsp water) and simmer another minute while stirring.
Q3. Can I use chicken tenders instead of pieces?
Absolutely! Just cut them into smaller chunks so they cook evenly in the oil. The batter clings beautifully to tenders – my kids actually prefer them this way. Same double-fry method applies!
Q4. How do I make this gluten-free?
Easy swaps: Use tamari instead of soy sauce, and replace regular flour with a gluten-free 1:1 blend in the batter. Everything else stays the same – the cornstarch already makes it mostly GF-friendly!
Nutritional Information
Here’s the scoop on what’s in each serving of this honey sesame chicken – but remember, these are just estimates! Actual values can vary based on your specific ingredients and how much sauce clings to each piece. One serving (about 1¼ cups) clocks in at roughly 450 calories with 30g protein – not bad for something that tastes this indulgent!
Share Your Experience
Made this honey sesame chicken? I’d love to hear how it turned out! Leave a rating below or tag me on social – your cooking adventures make my day! Share your experience.
