Sweet & Savory Honey Sesame Chicken: Your New Go-To Recipe!

Honey Sesame Chicken is one of those delightful dishes that instantly transports you to your favorite takeout spot, but with the added satisfaction of a homemade meal.

I’ve always been fascinated by how a simple combination of sweet honey, savory soy, and aromatic sesame can create such an irresistible flavor profile. While its exact origins are debated, this beloved dish is a quintessential example of how Asian-inspired flavors have beautifully fused with Western culinary preferences, becoming a staple in many kitchens worldwide. What truly makes Honey Sesame Chicken a crowd-pleaser is its incredible balance: the tender, often crispy chicken pieces are coated in a glossy, sticky sauce that is both sweet and tangy, with a subtle nutty depth from the toasted sesame seeds. It’s not just delicious; it’s incredibly versatile and often surprisingly simple to prepare, making it a perfect weeknight dinner solution or an impressive dish for entertaining guests. Get ready to elevate your home cooking with this classic that consistently delivers on flavor and comfort, offering a familiar taste that’s even better when made from scratch.

Ingredients:

For the Crispy Chicken:

• 1 ½ pounds boneless, skinless chicken thighs or breasts: I often opt for thighs because they stay wonderfully juicy and tender, even after frying. If using breasts, aim for medium thickness to prevent them from drying out.
• 2 tablespoons soy sauce: I usually go for low-sodium to better control the overall saltiness of my Honey Sesame Chicken.
• 1 tablespoon rice vinegar: This adds a lovely subtle tang that brightens the chicken’s flavor.
• 1 teaspoon grated fresh ginger: Fresh is truly best here for that zesty, aromatic kick.
• 2 cloves garlic, minced: Garlic is a must for depth of flavor.
• 1 large egg: This acts as a binder, helping the coating adhere perfectly to the chicken.
• ½ cup cornstarch: Essential for that light, crisp coating we’re aiming for. It creates a satisfying crunch that flour alone sometimes misses.
• ½ cup all-purpose flour: Combining flour and cornstarch gives the best texture for our crispy Honey Sesame Chicken.
• 1 teaspoon baking powder: My secret weapon for an extra-puffy, super-crispy crust that makes all the difference!
• ½ teaspoon black pepper: Freshly ground is always superior for that vibrant peppery note.
• Pinch of salt: Just a little to season the coating. Remember, the soy sauce also brings saltiness.

For the Irresistible Honey Sesame Sauce:

• ½ cup honey: The star of the show! Use a good quality, runny honey for the best flavor and texture in your Honey Sesame Chicken sauce.
• ¼ cup soy sauce: Again, I recommend low-sodium to ensure the sauce isn’t overly salty.
• 2 tablespoons rice vinegar: For that essential balance of sweet and tangy.
• 1 tablespoon sesame oil: A little goes a long way. This adds a wonderfully nutty, aromatic depth. Ensure it’s toasted sesame oil for maximum flavor.
• 1 tablespoon grated fresh ginger: Don’t skip this! It infuses the sauce with warmth and zing.
• 2 cloves garlic, minced: A classic pairing with ginger, bringing savory complexity.
• 2 tablespoons brown sugar (packed): While honey is the primary sweetener, a touch of brown sugar adds a lovely molasses note and helps with the glossy finish.
• ½ cup chicken broth or water: This thins the sauce slightly, allowing it to simmer and meld flavors without becoming too concentrated.
• 2 tablespoons cornstarch: Crucial for thickening the sauce to that perfect, luscious consistency.
• 3 tablespoons cold water: To create a cornstarch slurry, preventing lumps in the sauce.

For Frying and Garnish:

• 3-4 cups neutral oil for frying: Vegetable oil, canola oil, or peanut oil are all excellent choices due to their high smoke points. Make sure you have enough to submerge the chicken pieces adequately.
• 2 tablespoons toasted sesame seeds: For garnishing your finished Honey Sesame Chicken, adding both visual appeal and a delightful nutty crunch.
• ¼ cup chopped green onions (scallions): Another beautiful garnish that adds freshness and a mild oniony bite.

Instructions:

I. Preparing the Chicken: The Foundation of Flavor

1. Prepare the Chicken: My first step is always to prepare the star of the dish – the chicken! If you’re using chicken thighs, trim any excess fat; if using chicken breasts, you might want to slice them horizontally to an even thickness first, then cut them into bite-sized pieces, roughly 1-inch to 1.5-inch cubes. Consistency in size is key here for even cooking. I typically aim for about 1 ½ inch pieces. Place the cut chicken into a large bowl.
2. Marinate for Maximum Flavor: Now, let’s infuse that chicken with flavor. To the bowl with the chicken, add the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of grated fresh ginger, and the 2 minced garlic cloves. Using your hands (I always find this is the best way to ensure everything is evenly coated), toss the chicken until every piece is covered in the marinade. You’ll already start to smell that wonderful aromatic blend! Cover the bowl and let the chicken marinate at room temperature for at least 15-20 minutes. If you have more time, an hour in the refrigerator would be even better, but even a short marination makes a big difference for this Honey Sesame Chicken.
3. Create the Crispy Coating Mixture: While the chicken is marinating, prepare the dry coating. In a separate, shallow bowl or a large plate with a rim, combine the ½ cup of cornstarch, ½ cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of black pepper, and a pinch of salt. Whisk these ingredients together thoroughly until they are uniformly mixed. The baking powder is my secret for that extra crispy, slightly puffy crust!
4. The Egg Wash Step: In another shallow bowl, crack the large egg and whisk it well until the yolk and white are fully combined. This will act as the crucial bridge between our marinated chicken and the dry coating.
5. Dredge the Chicken to Perfection: This is where we build that incredible crispy exterior for our Honey Sesame Chicken. Working in batches to avoid overcrowding, take a few pieces of marinated chicken, letting any excess marinade drip off. First, dip each piece into the whisked egg, ensuring it’s fully coated. Then, transfer the egg-coated chicken piece directly into the dry flour and cornstarch mixture. Toss and press gently to ensure the chicken is completely covered with the coating. I often give it a light pat to really adhere the coating. Place the coated chicken pieces onto a clean plate or wire rack, making sure they don’t touch too much. Repeat this process with all the remaining chicken. Allowing the coated chicken to rest for 5-10 minutes helps the coating adhere better, reducing the chance of it falling off during frying.

II. Crafting the Perfect Honey Sesame Sauce: Sweet, Savory, and Sticky

1. Combine Sauce Ingredients (Part 1): In a medium-sized bowl, combine the ½ cup of honey, ¼ cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of grated fresh ginger, and the 2 minced garlic cloves, and 2 tablespoons of brown sugar. Whisk everything together until the brown sugar is mostly dissolved and the mixture is well combined. You’ll already be getting a hint of the fantastic flavors to come for your Honey Sesame Chicken.
2. Prepare the Cornstarch Slurry: In a small separate bowl, whisk together the 2 tablespoons of cornstarch and 3 tablespoons of cold water until a smooth, lump-free slurry forms. This is essential for thickening our sauce later without any undesirable lumps. Set this aside.
3. Cook the Sauce Base: Heat a medium saucepan or a deep skillet over medium heat. Pour in the sauce mixture from step 1, along with the ½ cup of chicken broth or water. Bring the mixture to a gentle simmer, stirring occasionally. As it heats, you’ll notice the beautiful aromatics of ginger, garlic, and sesame oil wafting up.
4. Thicken the Sauce: Once the sauce is simmering, give your cornstarch slurry a quick re-whisk (cornstarch can settle quickly!). Slowly pour the slurry into the simmering sauce in a thin stream, whisking continuously. You’ll notice the sauce starting to thicken almost immediately. Continue to whisk gently for 1-2 minutes, allowing the sauce to come to a full simmer again and thicken to a glossy, coat-the-back-of-a-spoon consistency. If it’s too thick, you can add a tiny splash more broth or water; if it’s not thick enough, you can add another small slurry (1 tsp cornstarch mixed with 1 tsp cold water). Taste the sauce and adjust seasonings if needed – perhaps a tiny bit more honey for sweetness or a dash more soy sauce for savoriness. This perfectly balanced sauce is what makes your Honey Sesame Chicken truly shine! Remove the sauce from the heat and set it aside, ready for the chicken.

III. Frying the Chicken to Golden Perfection: The Crispy Core

1. Heat the Frying Oil: Choose a large, heavy-bottomed pot or a deep Dutch oven for frying. Pour in the neutral oil (vegetable, canola, or peanut oil) to a depth of about 2-3 inches. Place it over medium-high heat. I highly recommend using a deep-fry thermometer to monitor the oil temperature accurately. You’re aiming for a consistent temperature of 350-375°F (175-190°C). Heating the oil properly is critical for crispy, non-greasy Honey Sesame Chicken.
2. Fry the Chicken in Batches: Once the oil reaches the desired temperature, carefully add the coated chicken pieces to the hot oil, working in batches. It’s incredibly important not to overcrowd the pot, as this will drop the oil temperature too quickly and result in soggy, rather than crispy, chicken. Give each piece enough space to fry properly.
3. Cook Until Golden and Crispy: Fry the chicken for about 4-6 minutes per batch, turning occasionally with tongs, until they are beautifully golden brown and thoroughly cooked through. The internal temperature of the chicken should reach 165°F (74°C). You’ll hear that wonderful sizzling sound and see the crust develop. The aroma filling your kitchen will be incredible, promising delicious Honey Sesame Chicken.
4. Drain the Fried Chicken: As each batch of chicken is done, use a slotted spoon or spider to carefully remove the pieces from the hot oil. Transfer them to a wire rack set over a baking sheet lined with paper towels. This allows any excess oil to drain off, keeping your Honey Sesame Chicken delightfully crispy. Repeat the frying process with the remaining chicken batches, ensuring the oil returns to the correct temperature between batches.

IV. Combining and Serving Your Honey Sesame Chicken: The Grand Finale

1. Combine Chicken and Sauce: This is the moment where everything comes together! In a large bowl, or the same deep skillet you used for the sauce (if it’s large enough), place all of the crispy fried chicken pieces. Pour the warm Honey Sesame Sauce evenly over the chicken.
2. Toss to Coat: Using tongs or a large spoon, gently but thoroughly toss the chicken pieces until every single piece is beautifully coated in that luscious, glistening Honey Sesame Sauce. You want an even layer of sauce on each piece. Work quickly but carefully to maintain the chicken’s crispiness.
3. Garnish and Serve Immediately: Transfer your glorious Honey Sesame Chicken to a serving platter. Immediately sprinkle generously with the toasted sesame seeds and the freshly chopped green onions. These garnishes not only add a pop of color and freshness but also an extra layer of texture and flavor that truly completes the dish.
4. Enjoy! Serve your homemade Honey Sesame Chicken immediately, while it’s still warm and the chicken is at its crispiest. It pairs wonderfully with steamed white rice, brown rice, or even some simple stir-fried noodles. For a complete meal, I often add a side of steamed broccoli or asparagus to balance the richness.

Tips for Success with Your Honey Sesame Chicken:

• Oil Temperature is Paramount: I cannot stress this enough – a consistent oil temperature is the key to truly crispy (not greasy) fried chicken. Invest in a deep-fry thermometer if you don’t have one. If the oil is too cold, the chicken will absorb too much oil and become soggy. If it’s too hot, the outside will burn before the inside cooks through.
• Don’t Rush the Frying: Frying in small batches is essential. While it might seem like it takes longer, it ensures the oil temperature stays stable, resulting in perfectly cooked and crispy pieces every time. Patience here truly pays off for the best Honey Sesame Chicken.
• Marinade Time Matters: Even a quick 15-20 minute marinade will contribute to the flavor of your chicken, but for a deeper, more infused taste, aim for at least an hour in the refrigerator. Overnight is even better if you’re planning ahead!
• Fresh Aromatics: While dried ginger and garlic powder can be substituted in a pinch, I strongly recommend using fresh ginger and garlic for both the marinade and the sauce. Their vibrant, pungent flavors are absolutely essential to the authentic taste of Honey Sesame Chicken.
• Taste and Adjust the Sauce: Before tossing with the chicken, always taste your Honey Sesame Sauce. Depending on your soy sauce brand or honey type, you might want to adjust the sweetness (more honey/brown sugar) or saltiness (more soy sauce or a tiny pinch of salt). A touch of lime juice can also brighten the sauce if it feels a little too heavy.
• Make Ahead Options: The sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop over low heat, whisking until smooth, before tossing with freshly fried chicken. The chicken itself is best fried just before serving to maintain maximum crispiness.
• Serving Suggestions: Beyond plain rice, consider serving your Honey Sesame Chicken with some steamed or lightly stir-fried vegetables like snap peas, bell peppers, or carrots for added color and nutrition. A sprinkle of chili flakes in the sauce can also add a pleasant kick if you enjoy a little heat.
• Leftovers: While this dish is undeniably best served fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet on the stovetop or in an oven/air fryer to help regain some crispness, though the sauce might make it a little softer than when first made.

<h2>Conclusion:</h2>
<p>Well, my friends, we’ve reached the delicious culmination of our culinary journey! I truly hope you’re as excited about trying this recipe as I am about sharing it with you. What makes this dish an absolute standout, a true weeknight hero, and a guaranteed crowd-pleaser? It’s the perfect harmony of flavors, the incredible ease of preparation, and the universally loved appeal of tender chicken coated in a glistening, sticky, and utterly irresistible sauce. This isn’t just another chicken dish; it’s a vibrant explosion of sweet, savory, and nutty notes that will have everyone asking for seconds, and even thirds!</p>
<p>Think about it: that beautiful golden-brown crust, the succulent interior, and then that luscious, deep amber glaze that clings to every piece. It’s not just food; it’s an experience. The delicate aroma of toasted sesame seeds mingling with the rich, golden sweetness of honey creates an intoxicating fragrance even before the first bite. Every single component in this recipe plays a crucial role in creating a dish that feels both comforting and incredibly gourmet. It’s the kind of meal that transforms an ordinary evening into something special, without demanding hours of your precious time. We’ve talked about the magic of that perfectly balanced sauce – not too sweet, not too savory, but just right, with a hint of warmth that makes it so comforting. <strong>This Honey Sesame Chicken is truly a triumph of simple ingredients coming together to create something extraordinary.</strong> It delivers on flavor, texture, and visual appeal, making it a must-try for anyone looking to add a truly sensational yet straightforward recipe to their repertoire.</p>

<h4>Elevate Your Meal: Serving Suggestions and Creative Twists</h4>
<p>Now that we’ve established why this dish is an essential addition to your cooking rotation, let’s talk about how to make it a complete meal and explore some exciting variations. The classic pairing, of course, is a fluffy bed of steamed white or brown rice, allowing the incredible sauce to seep into every grain. But don’t stop there! Imagine serving this alongside some perfectly stir-fried vegetables – think crisp broccoli florets, vibrant red bell peppers, or tender snap peas – for a fantastic textural contrast and a boost of nutrients. Another wonderful option is to pair it with soft, slippery noodles, perhaps even a simple lo mein, allowing the savory-sweet sauce to coat them beautifully. A light, refreshing side salad with a ginger-sesame vinaigrette would also complement the richness of the chicken wonderfully, adding a fresh counterpoint.</p>
<p>Feeling adventurous? This recipe is incredibly versatile! For a quick lunch, shred any leftovers and tuck them into warm pita bread or crunchy lettuce wraps with a sprinkle of fresh cilantro and a squeeze of lime. You could even use it as a topping for a gourmet salad bowl, adding some sliced cucumbers, shredded carrots, and a scattering of roasted peanuts for extra crunch. If you’re looking to mix up the flavors, consider adding a pinch of red pepper flakes to the sauce for a subtle kick, or a generous tablespoon of freshly grated ginger for an aromatic boost. For those who prefer a deeper, richer flavor, a splash of dark soy sauce can add beautiful color and umami. And for a gluten-free version, simply ensure you’re using tamari instead of regular soy sauce, and confirm any other ingredients are certified gluten-free. <strong>The possibilities for customization are truly endless, making this recipe a fantastic canvas for your culinary creativity.</strong> Don’t be afraid to experiment and make it uniquely yours! You can also prepare the chicken ahead of time, then simply reheat and toss with freshly made sauce when you’re ready to serve, making it ideal for meal prepping.</p>

<h5>Your Turn! Dive In and Share Your Culinary Journey</h5>
<p>Now, the ball is in your court! I’ve laid out all the steps, shared my best tips, and highlighted why this <strong>Honey Sesame Chicken</strong> recipe is an absolute gem. All that’s left is for you to roll up your sleeves, gather your ingredients, and bring this fantastic dish to life in your own kitchen. I promise you, the moment that sweet, savory aroma fills your home, you’ll know you’ve made the right decision. There’s a special kind of satisfaction that comes from creating something so delicious from scratch, something that brings joy to your family and friends. <strong>Don’t just read about it – experience it!</strong> This recipe is designed to be approachable for cooks of all skill levels, so please don’t feel intimidated. It’s a wonderful opportunity to build confidence in the kitchen and enjoy the process.</p>
<p>Once you’ve tried it, I would absolutely love to hear from you! What did you think? Did you try any of the suggested variations, or perhaps invent your own brilliant twist? Did your family rave about it? <strong>Share your culinary adventures with me!</strong> Your feedback, your photos, and your unique experiences are what make this community so vibrant and inspiring. Let’s spread the deliciousness together. Happy cooking, everyone, and I can’t wait to hear all about your amazing <strong>Honey Sesame Chicken</strong> creations!</p>

Honey Sesame Chicken: Your New Go-To Recipe!

Honey Sesame Chicken is a delightful dish that instantly transports you to your favorite takeout spot, but with the added satisfaction of a homemade meal. This recipe balances tender, often crispy chicken with a glossy, sticky sauce that is both sweet and tangy, with a nutty depth from toasted sesame seeds. It’s versatile, simple to prepare, and perfect for weeknight dinners or entertaining.

Prep Time
25 Minutes

Cook Time
30 Minutes

Total Time
55 Minutes

Servings
4-6 servings

Ingredients

• 1 ½ lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tsp chicken bouillon powder
• ½ tsp white pepper
• 1 tbsp water (for marinade)
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup cornstarch
• 2 tsp baking powder
• ½ tsp salt
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• ½ cup honey
• 1 tbsp sesame oil
• 2 tbsp brown sugar, packed
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• ¼ cup water (for sauce base)
• 3 tbsp cold water (for cornstarch slurry)
• 3-4 cups neutral oil, for frying
• 2 tsp vegetable oil
• ½ tsp black pepper
• 2 tbsp toasted sesame seeds, for garnish
• ¼ cup chopped green onions, for garnish

Instructions

1. Step 1
   Prepare and Marinate Chicken: Cut 1 ½ lb chicken into 1-inch pieces. In a bowl, combine chicken with 1 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tbsp water, 1 tsp fresh ginger, 2 minced garlic, 1 tsp chicken bouillon powder, and ½ tsp white pepper. Marinate for 15-20 minutes.
2. Step 2
   Prepare Coating: In a shallow bowl, whisk 2 large eggs. In another shallow bowl, combine ½ cup all-purpose flour, ½ cup cornstarch, 2 tsp baking powder, ½ tsp salt, and ½ tsp black pepper. Dredge chicken pieces first in egg, then thoroughly coat in the flour mixture. Let rest for 5-10 minutes.
3. Step 3
   Craft Honey Sesame Sauce: In a medium saucepan, whisk together ½ cup honey, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 2 tbsp ketchup, 1 tbsp sesame oil, 1 tbsp fresh ginger, 2 minced garlic, 2 tbsp brown sugar, and ¼ cup water. Bring the mixture to a gentle simmer.
4. Step 4
   Thicken Sauce: In a small separate bowl, whisk 2 tbsp cornstarch with 3 tbsp cold water to form a smooth slurry. Slowly pour the slurry into the simmering sauce, whisking continuously until the sauce thickens to a glossy consistency. Remove from heat.
5. Step 5
   Fry Chicken: Heat 3-4 cups neutral oil in a heavy-bottomed pot to 350-375°F (175-190°C). Fry chicken in batches for 4-6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Remove and drain on a wire rack set over paper towels.
6. Step 6
   Combine & Serve: Place all fried chicken in a large bowl. Pour the warm Honey Sesame Sauce over the chicken and toss gently but thoroughly until every piece is evenly coated. Garnish generously with 2 tbsp toasted sesame seeds and ¼ cup chopped green onions. Serve immediately.

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.