Why You’ll Love Honey Sesame Chicken Recipe
The contrast between crispy chicken and gooey sauce is deeply satisfying.
It tastes like takeout but is much less expensive and you control the ingredients.
Versatile — you can fry, shallow‑fry, or even air‑fry for a lighter version.
Great with simple sides like rice and steamed vegetables, so it feels like a full meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken (breast or thigh), cut into bite‑sized pieces
Salt (for seasoning)
Cornstarch (or potato starch) for coating the chicken
Eggs (for batter or dip, depending on which version)
Neutral oil (for frying)
For the sauce:
Honey
Soy sauce (or low sodium soy sauce / tamari)
Sesame oil
Garlic, minced
Rice vinegar (or other mild vinegar)
Sugar (brown sugar or granulated)
Ketchup (in some versions, for color & tang)
Sesame seeds (to garnish)
Water (or chicken broth) to adjust sauce consistency
Optional: red pepper flakes or chili for heat
Directions
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Prepare chicken: Cut the chicken into even bite‑sized pieces. Season with salt. If using egg, dip chicken in beaten egg, then coat with starch (cornstarch or other).
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Fry chicken: Heat neutral oil in a pan or deep fryer. Fry chicken pieces (in batches so oil temperature stays consistent) until they are golden brown and cooked through. Drain on paper towels.
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Make the sauce: In a separate pan, combine honey, soy sauce, sesame oil, garlic, vinegar, sugar, and a bit of water or broth. Bring to a simmer. If the sauce needs thickening, combine some starch with water to make a slurry and stir into the sauce.
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Coat chicken: Add the fried chicken to the sauce and toss to coat thoroughly.
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Garnish and serve: Sprinkle sesame seeds and chopped green onions (optional). Serve immediately over rice or with vegetables.
Servings and timing
Makes about 3‑4 servings (depending on appetite and side dishes).
Prep time: ~10‑20 minutes (cutting chicken, mixing sauce, heating oil)
Cook time: ~15‑20 minutes (frying chicken + making sauce)
Total time: roughly 30 to 40 minutes
Variations
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Healthier / lighter version: Bake or air‑fry the chicken instead of frying in oil. Use less sugar or a sugar substitute.
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Using thighs vs breasts: Chicken thighs are juicier, more forgiving; breasts are leaner. Either works.
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Spice level: Add chili flakes or sweet‑chili sauce if you like a little heat.
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Vegetables: Broccoli, bell peppers, snow peas or carrots can be added. Cook them separately or stir‑fry quickly.
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Gluten‑free: Use tamari or gluten‑free soy sauce and starches like potato starch or arrowroot.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator. They’ll keep for about 3‑4 days.
To reheat:
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Use a pan over medium heat so chicken gets a little crispy again.
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Or use an air fryer / oven to help restore crispiness.
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Microwaving works in a pinch, but may make the coating soft.
For freezing: It’s best to freeze the fried chicken and sauce separately. Thaw overnight in the fridge, reheat chicken, then add sauce.
FAQs
How do I prevent the chicken from getting soggy?
Make sure to fry in batches so the oil stays hot, drain well after frying, and toss in sauce just before serving.
Can I skip frying and just bake or air‑fry chicken?
Yes. Baking or air‑frying gives a lighter version. Coat with starch or light batter, spray lightly with oil, and air‑fry or bake until golden. Sauce afterward.
What starch works best for coating?
Cornstarch works well. Potato starch, arrowroot, or rice flour are acceptable substitutes. They affect texture slightly.
Can I use chicken thighs instead of breast?
Absolutely. Thighs are more forgiving, more juicy. Just adjust cooking time.
How do I adjust the sauce thickness?
Use a slurry of starch (cornstarch or potato starch) mixed with water, add gradually to simmering sauce until it reaches desired consistency.
Can I make the sauce ahead of time?
Yes. You can prepare sauce in advance and refrigerate. Reheat and add chicken when ready. But toss in chicken last to maintain crispness.
How spicy is it?
By default not very spicy. If you want heat, add red pepper flakes, chili garlic sauce, or a dash of sriracha.
What side dishes go well with this?
Steamed or fried rice, stir‑fried or steamed vegetables (broccoli, bok choy, snow peas), noodles, or a simple salad.
Is this recipe gluten‑free?
Can be, if you use gluten‑free soy sauce (tamari) and ensure all starches and other sauces are gluten‑free.
How to make it vegetarian or vegan?
Use tofu or tempeh in place of chicken. For vegan sauce, use maple syrup or agave instead of honey, and ensure soy sauce / other seasonings are vegan.
Conclusion
Honey Sesame Chicken is a perfect balance of flavors and textures — sweet, savory, sticky sauce over crisp chicken. With some simple tweaks, you can make it healthier, adjust for dietary needs, or add spice. It’s versatile, satisfying, and great for both family meals and impressing guests. If you give it a try, the homemade version will likely become one of your go‑to comfort dishes.
Honey Sesame Chicken
Honey Sesame Chicken is a takeout-style favorite featuring crispy chicken coated in a sticky, sweet, and savory honey sesame sauce. It’s budget-friendly, customizable, and simple enough for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings
- Category: Main Dish
- Method: Fried
- Cuisine: Asian
- Diet: Halal
Ingredients
- 1 lb chicken breast or thigh, cut into bite-sized pieces
- Salt, to taste
- 1/2 cup cornstarch (or potato starch)
- 2 eggs, beaten
- 1/4 cup neutral oil (for frying)
- 1/3 cup honey
- 1/4 cup soy sauce (or low-sodium soy sauce / tamari)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp rice vinegar (or other mild vinegar)
- 2 tbsp brown sugar (or granulated)
- 2 tbsp ketchup
- 2 tbsp water or chicken broth
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- 1 tbsp sesame seeds
- 1–2 green onions, sliced (optional)
- Optional: red pepper flakes or chili for heat
Instructions
- Cut the chicken into bite-sized pieces and season with salt.
- Dip chicken pieces into beaten egg, then coat with cornstarch.
- Heat neutral oil in a pan or fryer over medium-high heat.
- Fry chicken in batches until golden brown and cooked through. Drain on paper towels.
- In a separate pan, combine honey, soy sauce, sesame oil, garlic, vinegar, sugar, ketchup, and water or broth. Bring to a simmer.
- If needed, add slurry (cornstarch + water) to thicken the sauce. Stir until thickened.
- Add fried chicken to the sauce and toss to coat evenly.
- Garnish with sesame seeds and green onions. Serve hot over rice or vegetables.
Notes
- You can bake or air-fry the chicken for a lighter version.
- Adjust sweetness, tanginess, or spice to your preference.
- Great served with rice, steamed vegetables, or noodles.
- Store sauce and chicken separately if planning to freeze.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 20g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg
