Honey Sesame Chicken: Easy & Delicious Dinner Recipe

Honey Sesame Chicken isn’t just another dinner idea; it’s a culinary masterpiece that promises to transform your weeknight meal into an extraordinary dining experience. Imagine succulent pieces of chicken, perfectly crisped, then generously coated in a luscious, sticky sauce that balances sweet honey with savory soy, all punctuated by the nutty aroma of toasted sesame seeds. This dish has a remarkable way of capturing hearts, often outshining its takeout counterparts with its fresh flavors and satisfying textures.

While its exact origins are woven into the vibrant tapestry of American Chinese cuisine, Honey Sesame Chicken has evolved into a beloved comfort food, celebrated for its irresistible appeal. It represents the delicious fusion of traditional Asian flavors with modern culinary preferences, becoming a staple in countless family kitchens and restaurant menus across the globe. It’s a true testament to the power of sweet and savory harmony!

People adore this dish not only for its tantalizing taste and incredibly satisfying sticky-sweet glaze but also for its remarkable versatility and the sheer joy of creating a restaurant-quality meal at home. The interplay of crunchy chicken, the rich, aromatic sauce, and the subtle warmth of ginger and garlic makes every bite an absolute delight. Get ready to discover why Honey Sesame Chicken is a perennial favorite, perfect for busy weeknights or special gatherings alike.

Ingredients:

• For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. I personally love using thighs for their extra juiciness and flavor, but breasts work beautifully if you prefer a leaner option.
  • 1 large egg, whisked. This acts as our crucial binder for the coating.
  • 1/4 cup cornstarch, for the initial dredging. This creates a light, crisp base.
  • 1/2 cup all-purpose flour, for the main coating. This contributes to the golden-brown crispness.
  • 1/2 teaspoon salt, divided. Essential for seasoning both the chicken and the coating.
  • 1/4 teaspoon black pepper, divided. Adds a subtle kick.
  • 2-3 cups vegetable oil or peanut oil, for frying. You’ll need enough to shallow-fry the chicken pieces effectively.
• For the Chicken Marinade (Optional, but highly recommended for flavor infusion):
  • 1 tablespoon soy sauce (low sodium preferred).
  • 1 teaspoon sesame oil.
  • 1/2 teaspoon grated fresh ginger.
  • 1 clove garlic, minced.
• For the Irresistible Honey Sesame Sauce:
  • 1/2 cup honey. The star of our sweet and savory symphony, providing that beautiful gloss.
  • 1/4 cup soy sauce (low sodium is best to control saltiness).
  • 2 tablespoons rice vinegar (not seasoned rice vinegar, unless you want extra sweetness). This adds a crucial tang.
  • 1 tablespoon sesame oil. For that signature aromatic depth.
  • 1 tablespoon brown sugar (packed). Enhances the sweetness and contributes to a rich color.
  • 1 tablespoon cornstarch. Our thickening agent, ensuring a luscious, clingy sauce.
  • 1/4 cup water or chicken broth. To dissolve the cornstarch and create the perfect sauce consistency.
  • 2 cloves garlic, minced. Adds a pungent, aromatic foundation.
  • 1 teaspoon grated fresh ginger. For a warm, zesty zing that brightens the whole dish.
  • 1/4 teaspoon red pepper flakes (optional, for a hint of heat). If you like a little kick with your sweet, definitely include these!
• For Garnish (Don’t skip these – they add both beauty and flavor!):
  • 2 tablespoons toasted sesame seeds. For crunch and that classic sesame aroma.
  • 2 tablespoons chopped green onions (scallions). For freshness and a pop of color.

Preparing the Chicken for Crispy Perfection

1. Prepare the Chicken Pieces: Begin by patting your chicken pieces very dry with paper towels. This is a critical step because excess moisture can prevent your chicken from getting truly crispy and can cause oil to splatter during frying. Once dry, cut the chicken into uniform 1-inch bite-sized pieces. Uniformity is key here for even cooking.
2. Marinate the Chicken (Highly Recommended for Flavor): In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of grated fresh ginger, and 1 minced garlic clove. Toss everything together until the chicken is well coated. Cover the bowl and let it marinate in the refrigerator for at least 20-30 minutes. While this step is technically optional, I find it truly infuses the chicken with a wonderful layer of flavor that complements the sauce beautifully, making your Honey Sesame Chicken even more delightful. If you’re short on time, you can skip this, but you’ll notice the difference in depth of flavor.
3. Set Up Your Breading Station: In a shallow bowl or plate, combine 1/4 cup cornstarch with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk these together thoroughly. In a separate shallow bowl, whisk the large egg until it’s well combined. In a third shallow bowl, mix 1/2 cup all-purpose flour with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. This structured approach ensures a thorough and even coating.
4. Coat the Chicken: Working with a few pieces of chicken at a time (don’t overcrowd!), first dredge each piece in the cornstarch mixture, ensuring it’s lightly coated on all sides. Shake off any excess. Next, dip the cornstarch-coated chicken into the whisked egg, letting any extra egg drip off. Finally, transfer the egg-coated chicken into the flour mixture, pressing gently to ensure the flour adheres well. Make sure each piece is completely covered. Place the breaded chicken pieces on a clean plate or baking sheet lined with parchment paper. Repeat this process until all chicken pieces are coated. This double-dredging technique, moving from cornstarch to egg to flour, is a little secret for achieving that fantastic crispy crust on your Honey Sesame Chicken that holds up wonderfully against the sauce.

Crafting the Irresistible Honey Sesame Sauce

1. Prepare the Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 1/4 cup of water or chicken broth until there are no lumps. Set this aside; this is your slurry, which will thicken our sauce to that perfect glossy consistency.
2. Combine Sauce Ingredients: In a medium saucepan or a deep skillet, combine the 1/2 cup honey, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon packed brown sugar, the 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and the optional 1/4 teaspoon red pepper flakes.
3. Simmer the Sauce Base: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to dissolve the brown sugar. Let it simmer for about 2-3 minutes, allowing the flavors to meld beautifully. You’ll notice the fragrant aromas of ginger and garlic beginning to waft through your kitchen – a promise of the deliciousness to come!
4. Thicken the Sauce: Give your cornstarch slurry a quick whisk again (cornstarch tends to settle) and then slowly pour it into the simmering sauce, stirring continuously with a whisk or spoon. Continue to stir and cook for another 1-2 minutes. You’ll see the sauce thicken quite rapidly and become beautifully glossy. It should be thick enough to coat the back of a spoon. If it’s too thick for your liking, you can add a tablespoon or two of water or broth to thin it out slightly. If it’s not thick enough, you can make a tiny bit more slurry (1 tsp cornstarch + 1 tbsp water) and whisk it in. Remove the sauce from the heat once it reaches your desired consistency.

Cooking the Crispy Chicken

Option 1: Pan-Frying (My Go-To for Best Crispness)

1. Heat the Oil: Pour 2-3 cups of vegetable or peanut oil into a large, heavy-bottomed skillet or Dutch oven. You want about 1 to 1.5 inches of oil, enough to come halfway up the chicken pieces. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping a tiny pinch of flour into it; if it sizzles vigorously, it’s ready. Be careful not to let the oil smoke.
2. Fry the Chicken in Batches: Carefully add the breaded chicken pieces to the hot oil, ensuring you don’t overcrowd the pan. Frying in batches is crucial to maintain the oil temperature and ensure even browning and crispiness. Overcrowding will lower the oil temperature too much, resulting in greasy, soggy chicken instead of the crispy texture we’re aiming for.
3. Cook Until Golden Brown: Fry for about 4-6 minutes per batch, turning the chicken pieces occasionally, until they are beautifully golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. Drain and Rest: Using a slotted spoon or tongs, transfer the cooked chicken to a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain off and helps keep the chicken crispy while you cook the remaining batches. Repeat the frying process until all the chicken is cooked.

Option 2: Air Frying (For a Lighter Version)

1. Preheat Air Fryer: Preheat your air fryer to 375°F (190°C).
2. Prepare for Air Frying: Lightly spray the breaded chicken pieces with cooking spray or brush them with a thin layer of oil. This helps achieve that desirable golden-brown color and crispy texture without a lot of added fat.
3. Air Fry in Batches: Arrange the chicken in a single layer in the air fryer basket, making sure not to overcrowd. You will likely need to work in 2-3 batches.
4. Cook Until Crispy: Air fry for 12-15 minutes, flipping the chicken halfway through, until golden brown and cooked through. The exact time may vary depending on your air fryer model.

Option 3: Baking (Another Lighter Alternative)

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and place a wire rack on top. This elevated rack helps air circulate, ensuring crispiness on all sides.
2. Prepare for Baking: Lightly spray or brush the breaded chicken pieces with oil. Arrange them in a single layer on the wire rack, ensuring they are not touching.
3. Bake Until Golden: Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and fully cooked.

Assembling and Serving Your Honey Sesame Chicken

1. Combine Chicken and Sauce: Once all the chicken is cooked and rested, transfer it to a large bowl. Pour the prepared Honey Sesame Sauce over the chicken.
2. Toss to Coat: Gently toss the chicken with the sauce until every piece is beautifully and evenly coated. You want each bite of your Honey Sesame Chicken to be enveloped in that luscious, sticky-sweet glaze.
3. Garnish and Serve Immediately: Transfer the coated chicken to a serving platter. Sprinkle generously with toasted sesame seeds and chopped green onions. These garnishes not only add a wonderful visual appeal but also contribute essential flavor and texture. Serve your incredible Honey Sesame Chicken immediately over steamed white rice, brown rice, or even alongside some stir-fried vegetables. The contrast between the hot, crispy chicken and the cool, fluffy rice is just heavenly!
4. Storage (If There Are Leftovers!): If by some miracle you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to help retain some crispness, though it will naturally soften a bit.

There you have it! A truly satisfying and incredibly flavorful Honey Sesame Chicken dish that’s perfect for a weeknight meal or a special treat. Enjoy every sticky, crispy, savory-sweet bite!

Conclusion:

There are countless recipes out there, but every now and then, you stumble upon one that truly stands out, a recipe that becomes an instant classic in your kitchen. For me, and I sincerely believe it will be for you too, this Honey Sesame Chicken is precisely that kind of dish. It’s more than just a meal; it’s an experience of vibrant flavors, tantalizing textures, and the sheer joy of creating something truly spectacular from scratch.

I can’t emphasize enough why this recipe is an absolute must-try. Imagine tender, succulent pieces of chicken, perfectly cooked to a golden crispness, then lovingly coated in a luscious, sticky, sweet-and-savory sauce that glistens with promise. The subtle nuttiness of sesame seeds, combined with the golden sweetness of honey and the deep umami of soy, creates a symphony of flavors that will dance on your palate. It’s comforting yet exotic, familiar yet exciting, making it perfect for a cozy weeknight dinner and equally impressive for entertaining guests. The aroma alone as it cooks is enough to draw everyone to the kitchen, eager for the first bite. Plus, the preparation is surprisingly straightforward, proving that you don’t need to be a gourmet chef to whip up a truly extraordinary meal that tastes like it came from your favorite takeout spot, but with the added satisfaction of knowing exactly what went into it.

Elevate Your Meal: Serving Suggestions & Creative Variations

Once you’ve mastered the core recipe, the real fun begins with customizing it to your heart’s content. I love serving this Honey Sesame Chicken over a bed of fluffy jasmine rice, which perfectly soaks up every last drop of that incredible sauce. Steamed broccoli or blanched snap peas are fantastic accompaniments, adding a fresh, crisp counterpoint to the rich chicken. For those who prefer noodles, tossing the chicken with some stir-fried lo mein or ramen noodles can transform it into an even heartier, one-bowl meal. Don’t shy away from adding some vibrant color and crunch with a sprinkle of fresh green onions or a dash of toasted sesame seeds right before serving – it makes all the difference in both presentation and flavor!

But why stop there? This recipe is incredibly adaptable. If you’re a fan of a little heat, a dash of sriracha or a pinch of red pepper flakes added to the sauce will give it a delightful spicy kick. For a lighter touch, you could swap out some of the chicken for tofu or even use shrimp, adjusting cooking times accordingly, of course. Adding extra vegetables like sliced bell peppers, shredded carrots, or mushrooms directly into the pan during the last few minutes of cooking with the sauce can boost the nutritional content and add more texture. Chicken thighs, with their inherent juiciness, are also a fantastic alternative to breasts if you prefer a richer texture. Experiment with different types of vinegar in the sauce – rice vinegar gives a classic Asian flair, but a touch of apple cider vinegar can add a unique tang. The possibilities are truly endless, limited only by your imagination and what you have on hand!

Your Culinary Adventure Awaits!

So, please, take my word for it: don’t let another week pass without experiencing the magic of this homemade Honey Sesame Chicken. It’s a dish that brings smiles, satisfies cravings, and proves that truly delicious food doesn’t have to be complicated or take hours in the kitchen. I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and embark on this delightful culinary journey. When you do, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you put your own unique twist on it? What were your favorite serving suggestions? Please, share your triumphs, your photos, and your feedback in the comments section below, or tag us on your favorite social media platform. Your insights inspire me and other home cooks in our community. Let’s build a vibrant space around delicious, home-cooked food. Happy cooking, and I can’t wait to see what amazing dishes you create!

People Also Ask:

Can I use chicken thighs instead of breasts for Honey Sesame Chicken?

Absolutely! Many people actually prefer chicken thighs for this recipe because they tend to be more forgiving and remain incredibly juicy. Just ensure they are cut into similar-sized pieces for even cooking. The cooking time might vary slightly, so keep an eye on them until they are cooked through and beautifully caramelized.

How can I make my Honey Sesame Chicken spicier?

If you’re looking to add some heat, there are several easy ways! You can stir in a teaspoon or two of sriracha or chili garlic sauce directly into the sauce mixture. Alternatively, add a pinch of red pepper flakes during the cooking process when the sauce is simmering, or even a few slices of fresh jalapeño or serrano peppers for a vibrant kick. Adjust to your preferred level of spiciness!

Can I prepare the Honey Sesame Chicken sauce ahead of time?

Yes, you certainly can! Whisking together all the sauce ingredients (honey, soy sauce, sesame oil, vinegar, cornstarch, etc.) ahead of time is a fantastic way to streamline your meal prep. Store the sauce in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to cook, just give it a good whisk again before adding it to the pan.

What are the best side dishes to serve with Honey Sesame Chicken?

This versatile dish pairs wonderfully with a variety of sides! My top recommendations include fluffy jasmine or basmati rice, quinoa, or even brown rice for a healthier option. Steamed or stir-fried vegetables like broccoli, asparagus, bell peppers, or snow peas add great texture and nutrition. For a heartier meal, consider serving it alongside some lo mein noodles or a simple green salad with a light vinaigrette.

Is this Honey Sesame Chicken recipe gluten-free?

The standard recipe, as written, typically uses regular soy sauce which contains wheat. However, it’s very easy to make this recipe gluten-free! Simply swap out the regular soy sauce for tamari, which is a gluten-free alternative. Ensure all your other ingredients, especially any broths or specialty sauces, are also certified gluten-free. The cornstarch is naturally gluten-free.

How long does homemade Honey Sesame Chicken last in the refrigerator?

Leftover Honey Sesame Chicken, stored in an airtight container, will keep beautifully in the refrigerator for about 3 to 4 days. It reheats wonderfully in the microwave or a skillet, though the chicken might lose a little bit of its crispness. It’s often just as delicious the next day!

Can I bake or air fry the chicken instead of pan-frying it?

Yes, you absolutely can! If you prefer not to pan-fry, you can bake or air fry the chicken pieces until cooked through and slightly crispy. For baking, preheat your oven to 400°F (200°C), toss the chicken with a little oil and maybe a light dusting of cornstarch, and bake for 20-25 minutes, flipping halfway, until golden. For air frying, follow similar steps at 375°F (190°C) for about 12-18 minutes, shaking the basket occasionally. Once cooked, toss the chicken with the prepared sauce as per the original recipe.

Easy & Delicious Honey Sesame Chicken

Transform weeknight meals into an extraordinary dining experience with this easy-to-make Honey Sesame Chicken. Succulent chicken pieces, perfectly crisped, are coated in a luscious, sticky sauce balancing sweet honey, savory soy, and aromatic toasted sesame. A beloved comfort food offering restaurant-quality flavor at home.

Prep Time
45 Minutes

Cook Time
25 Minutes

Total Time
70 Minutes

Servings
4 servings

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 (for marinade)
• 1 tablespoon light soy sauce (for marinade)
• 1 teaspoon sesame oil (for marinade)
• ½ teaspoon grated fresh ginger (for marinade)
• 1 clove garlic, minced (for marinade)
• 2 large eggs, whisked (for coating)
• ½ cup all-purpose flour
• ½ cup cornstarch (for coating)
• 2 teaspoon baking powder
• ½ teaspoon salt
• 2-3 cups vegetable oil or peanut oil (for frying)
• ½ cup honey
• 2 tablespoons light soy sauce (for sauce)
• 1 tablespoon oyster sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil (for sauce)
• 1 tablespoon brown sugar, packed
• 1 tablespoon cornstarch (for sauce slurry)
• ¼ cup water or chicken broth (for sauce slurry)
• 2 cloves garlic, minced (for sauce)
• 1 teaspoon grated fresh ginger (for sauce)
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons ketchup
• 2 teaspoon vegetable oil (for sauce base)
• 2 tablespoons toasted sesame seeds (for garnish)
• 2 tablespoons chopped green onions (for garnish)

Instructions

1. Step 1
   Pat chicken pieces dry, then cut into 1-inch pieces. In a medium bowl, combine chicken with 1 tablespoon light soy sauce, 1 teaspoon sesame oil, ½ teaspoon grated fresh ginger, 1 minced garlic clove, 1 teaspoon chicken bouillon powder, ½ teaspoon white pepper, and 1 tablespoon water. Toss to coat and marinate in the refrigerator for 20-30 minutes.
2. Step 2
   Prepare three shallow bowls: one with ½ cup cornstarch, ½ teaspoon salt, and 2 teaspoon baking powder (whisked); one with 2 whisked large eggs; and one with ½ cup all-purpose flour.
3. Step 3
   Working in batches, dredge each chicken piece in the cornstarch mixture, shake off excess, dip in whisked egg, then coat thoroughly in the flour mixture. Place breaded chicken on a clean plate.
4. Step 4
   In a small bowl, whisk 1 tablespoon cornstarch with ¼ cup water or chicken broth to create a slurry. In a medium saucepan, combine ½ cup honey, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon packed brown sugar, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 2 tablespoons ketchup, 2 teaspoon vegetable oil, and optional ¼ teaspoon red pepper flakes. Bring to a gentle simmer for 2-3 minutes, stirring occasionally. Whisk in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat.
5. Step 5
   Pour 2-3 cups vegetable or peanut oil into a large skillet. Heat oil over medium-high heat to 350-375°F (175-190°C). Fry breaded chicken in batches for 4-6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Transfer cooked chicken to a wire rack set over paper towels to drain excess oil.
6. Step 6
   Preheat air fryer to 375°F (190°C). Lightly spray breaded chicken pieces with cooking spray or brush with oil. Arrange chicken in a single layer in the air fryer basket (work in batches if needed). Air fry for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
7. Step 7
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray or brush breaded chicken pieces with oil and arrange them in a single layer on the wire rack. Bake for 20-25 minutes, flipping halfway through, until golden brown and fully cooked.
8. Step 8
   Once all chicken is cooked, transfer it to a large bowl. Pour the prepared Honey Sesame Sauce over the chicken and gently toss until every piece is beautifully and evenly coated. Transfer to a serving platter and garnish generously with 2 tablespoons toasted sesame seeds and 2 tablespoons chopped green onions. Serve immediately over steamed rice or with stir-fried vegetables.
9. Step 9
   Store any leftover Honey Sesame Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to help retain some crispness.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.