I just made Honey Sesame Chicken that’s absurdly crispy and gloriously sticky-sweet, and I dare you not to keep scrolling.

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I’m obsessed with Honey Sesame Chicken because it hits that sticky sweet and salty spot I can’t quit. I love the crunch on the outside and the way the sauce blindsides me with garlic.

But it’s not fussy, and I eat it messy with rice like I mean it. Chinese Honey Chicken gets me every time on weeknights when I need bold flavor fast.

I crave that glossy honey sheen and the little pop in every bite. No guilt.

Just pure appetite. If you like loud dinner, this is it.

Bring on extra sauce. I always cave now.

I know.

Ingredients

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It’s the meaty star.
Basic seasoning, brightens flavor.
Basically helps coating stick, adds richness.
For extra crisp.
Adds body to batter.
It’s for frying, makes things crisp.
It’s the sweet backbone, sticky goodness.
It’s salty umami, balances sweetness.
Caramel sweetness, rounds sauce.
Bright tang, cuts sweetness.
Punchy aromatics, savory boost.
Warm spice, fresh zing.
Toasty finish, small drizzle.
Thickens sauce to cling.
Crunchy, nutty sprinkle.
Fresh pop and bite.
Plus optional heat kick.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces

Salt and black pepper to taste

2 large eggs, beaten

3/4 cup cornstarch

1/4 cup all purpose flour

Vegetable oil for frying, about 1/2 inch deep in a skillet

1/3 cup honey

1/4 cup low sodium soy sauce

1/4 cup packed light brown sugar

2 tablespoons rice vinegar or apple cider vinegar

2 garlic cloves, minced

1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

1 tablespoon sesame oil

1/4 cup water plus 1 tablespoon cornstarch for slurry

2 tablespoons toasted sesame seeds

2 green onions, thinly sliced

Optional pinch red pepper flakes for heat

How to Make this

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1. Pat the chicken pieces dry and season with salt and black pepper.

2. Set up a dredging station: beat the 2 eggs in one bowl, and mix 3/4 cup cornstarch with 1/4 cup flour in another. Dip each piece in egg, then toss in the cornstarch flour mix until well coated.

3. Heat about 1/2 inch vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Test with a little coating, it should sizzle.

4. Fry the chicken in batches so it doesn’t crowd the pan, about 3 to 4 minutes per side or until crispy and golden and cooked through. Drain on paper towels and let rest while you make the sauce.

5. In a small bowl whisk 1/4 cup water with 1 tablespoon cornstarch to make the slurry. Set aside.

6. In a separate skillet or saucepan combine 1/3 cup honey, 1/4 cup low sodium soy sauce, 1/4 cup packed light brown sugar, 2 tablespoons rice vinegar, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon sesame oil. Add a pinch of red pepper flakes if you want heat.

7. Bring the sauce to a gentle simmer over medium heat, stirring so the sugar dissolves, then whisk in the cornstarch slurry. Cook for 1 to 2 minutes until the sauce thickens and becomes glossy.

8. Add the fried chicken to the pan and toss quickly to coat every piece with the sticky sauce, heating just long enough to rewarm the chicken and glaze it.

9. Sprinkle with 2 tablespoons toasted sesame seeds and 2 sliced green onions before serving. Serve immediately over rice or noodles, and try not to eat it all before anyone sits down.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Two medium bowls (for eggs and flour/cornstarch mix)
4. Measuring cups and spoons
5. Whisk
6. Large heavy skillet for frying (cast iron or stainless works)
7. Small saucepan or second skillet for the sauce
8. Tongs or slotted spoon for frying and tossing
9. Paper towels and a plate or rack for draining
10. Rubber spatula or wooden spoon for stirring the sauce

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes. Both work fine, breasts will be leaner and can dry out if overcooked so watch the time. Cut pieces evenly so they cook the same.

Q: How do I know when the oil is hot enough for frying? A: Heat oil until it's shimmering and a small drop of batter sizzles immediately. If it splatters violently it's too hot, turn it down. Aim for about medium high heat so chicken cooks through without burning.

Q: Can I skip frying and bake the chicken instead? A: You can. Toss the coated pieces on a greased sheet, spray lightly with oil and bake at 425°F for 15 to 20 minutes flipping once until golden and cooked. It wont be as crispy as frying but still tasty.

Q: My sauce is too thin or too thick. How do I fix it? A: Too thin: make the cornstarch slurry (1 tbsp cornstarch + 1/4 cup water) and stir into simmering sauce until it thickens, a minute or two. Too thick: whisk in a splash of water or soy sauce until it loosens to your liking.

Q: Can I make this ahead and reheat it? A: Yes. Store chicken and sauce separately in the fridge up to 3 days. Reheat sauce gently, toss chicken in and heat till warm. If sauce thickened too much add a little water. Reheating in the oven at 350°F for 10 minutes keeps some crispness.

Q: Any simple swaps for ingredients I dont have? A: No rice vinegar Use apple cider or white vinegar but reduce slightly if very strong. No sesame oil Use a tiny bit less vegetable oil and add a few sesame seeds for flavor. No cornstarch Use all purpose flour for dredging but the texture will be different.

HONEY SESAME CHICKEN Recipe Substitutions and Variations

Chicken (1 1/2 pounds boneless): swap with firm tofu or tempeh for a vegetarian version, or peeled shrimp for a quicker cook time — both soak up the sauce well.
Cornstarch (3/4 cup and 1 tbsp for slurry): use arrowroot powder or potato starch instead; they give the same crisp and clear glossy sauce, just mix the slurry right before adding it.
Honey (1/3 cup): substitute maple syrup or agave nectar for similar sweetness and viscosity, or use an equal amount of light brown sugar dissolved in the sauce if you don’t have liquid sweetener.
Low sodium soy sauce (1/4 cup): swap with tamari for gluten free, or coconut aminos if you want less salt and a milder, slightly sweeter flavor.

Pro Tips

1) Dry the chicken real good before coating it. If it’s even a little damp the batter wont stick right and you’ll end up with soggy bits. Pat it with paper towels, then let it sit a few minutes so the coating can cling.

2) Fry in small batches and keep the oil at a steady heat. Crowding the pan drops the temp and makes the crust greasy, and if the oil gets too hot the outside burns before the inside is done. Use a candy or instant-read thermometer if you can, around 325-350 F works well.

3) Make the sauce ahead and keep it warm while frying. That way you can toss the chicken right away so the glaze stays glossy and sticky instead of sitting and getting soggy. If the sauce thickens too much, add a splash of hot water and whisk to loosen it.

4) Double-coat for extra crunch and better sauce hold. After the first fry, let the pieces rest a couple minutes, then dip back in the egg and the dry mix quickly and fry again for a super-crisp shell that wont go limp when sauced.

HONEY SESAME CHICKEN Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made Honey Sesame Chicken that's absurdly crispy and gloriously sticky-sweet, and I dare you not to keep scrolling.

Servings

servings

Calories

550

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Two medium bowls (for eggs and flour/cornstarch mix)
4. Measuring cups and spoons
5. Whisk
6. Large heavy skillet for frying (cast iron or stainless works)
7. Small saucepan or second skillet for the sauce
8. Tongs or slotted spoon for frying and tossing
9. Paper towels and a plate or rack for draining
10. Rubber spatula or wooden spoon for stirring the sauce

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
Salt and black pepper to taste
2 large eggs, beaten
3/4 cup cornstarch
1/4 cup all purpose flour
Vegetable oil for frying, about 1/2 inch deep in a skillet
1/3 cup honey
1/4 cup low sodium soy sauce
1/4 cup packed light brown sugar
2 tablespoons rice vinegar or apple cider vinegar
2 garlic cloves, minced
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
1 tablespoon sesame oil
1/4 cup water plus 1 tablespoon cornstarch for slurry
2 tablespoons toasted sesame seeds
2 green onions, thinly sliced
Optional pinch red pepper flakes for heat

Directions

Pat the chicken pieces dry and season with salt and black pepper.
Set up a dredging station: beat the 2 eggs in one bowl, and mix 3/4 cup cornstarch with 1/4 cup flour in another. Dip each piece in egg, then toss in the cornstarch flour mix until well coated.
Heat about 1/2 inch vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Test with a little coating, it should sizzle.
Fry the chicken in batches so it doesn't crowd the pan, about 3 to 4 minutes per side or until crispy and golden and cooked through. Drain on paper towels and let rest while you make the sauce.
In a small bowl whisk 1/4 cup water with 1 tablespoon cornstarch to make the slurry. Set aside.
In a separate skillet or saucepan combine 1/3 cup honey, 1/4 cup low sodium soy sauce, 1/4 cup packed light brown sugar, 2 tablespoons rice vinegar, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon sesame oil. Add a pinch of red pepper flakes if you want heat.
Bring the sauce to a gentle simmer over medium heat, stirring so the sugar dissolves, then whisk in the cornstarch slurry. Cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
Add the fried chicken to the pan and toss quickly to coat every piece with the sticky sauce, heating just long enough to rewarm the chicken and glaze it.
Sprinkle with 2 tablespoons toasted sesame seeds and 2 sliced green onions before serving. Serve immediately over rice or noodles, and try not to eat it all before anyone sits down.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.