Honey Sesame Chicken
- 20 hours ago
- 0 min read
Trendy Tip
* Toasting the sesame seeds brings out a richer, nuttier flavor.
*Add a cornstarch slurry to sauce to thicken if needed.
* Pan-frying in batches helps the chicken stay crisp and prevents the batter from becoming soggy.
* Chicken thighs will produce a juicier result, while chicken breasts offer a leaner option.
* For a thicker sauce, simmer it a few extra minutes before tossing with the chicken.
* Leftover sauce also works well as a glaze for shrimp or salmon.
Notes
1
1. Prepare the Sauce
In a small saucepan, combine the soy sauce, honey, sesame oil, Shaoxing wine, rice vinegar, ketchup, white pepper, and optional red pepper flakes. Simmer over medium-low heat for 3–5 minutes, stirring occasionally until slightly thickened. Remove from the heat and set aside.
2. Make the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and garlic powder. Slowly whisk in the cold water until a smooth batter forms.
3. Coat the Chicken
Add the chicken pieces to the batter and stir until every piece is evenly coated.
4. Pan Fry the Chicken
Heat about ½ inch of oil in a large skillet over medium-high heat.
Tip: For the crispiest chicken, avoid using a deep fryer. Fry the chicken in a wide skillet so the pieces can be spread out in a single layer instead of crowding together.
Working in batches, fry for 4–5 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Transfer to a wire rack or paper towel-lined plate.
5. Coat the Chicken
Return the honey sesame sauce to low heat if needed.
Add the crispy chicken to a large bowl. Pour the warm sauce over the chicken, drizzle in the remaining 2 tablespoons of honey, and gently toss until every piece is evenly coated.
6. Garnish
Sprinkle generously with toasted sesame seeds and garnish with sliced green onions if desired.
Serve immediately over egg fried rice, vegetable rice, steamed jasmine rice, or broccoli.
Instructions
2 lbs boneless skinless chicken thighs or breasts cut into bite-sized pieces
1 cup all-purpose flour
3/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon garlic powder
1 cup cold water
Frying oil (recommend grapeseed or avocado)
For The Chicken
1/2 cup low-sodium soy sauce
⅓ cup honey
2 tablespoons additional honey (for tossing with the finished chicken)
1 tablespoon sesame oil
2 tablespoons Shaoxing cooking wine (or dry sherry cooking wine)
2 tablespoons rice vinegar
1 tablespoon ketchup
¼ teaspoon white pepper
½ teaspoon red pepper flakes (optional)
Honey Sesame Sauce
2 tablespoons toasted sesame seeds
Sliced green onion (optional)
Garnish
Honey Sesame Chicken
Skip the takeout and make this crispy Honey Sesame Chicken right at home! Tender pieces of chicken are lightly battered, pan-fried until golden, then coated in a glossy honey sesame sauce that’s perfectly sweet, savory, and slightly tangy. Finished with toasted sesame seeds, this easy dinner pairs perfectly with fried rice or steamed vegetables for a restaurant-quality meal the whole family will love.
Prep Time
20 min
Cooking Time
20 min
Rest Time
5 min
Total Time
45 min