Name: Honey Sesame Chicken
Prep time: 15 min
Cook time: PT-487092H5M25S
Total time: 45 min
Cuisine: Asian
Ingredients: 1½ lb chicken breast or thighs, cut into 1″ pieces; 1 tsp chicken bouillon powder; ½ tsp white pepper; 1 Tbsp water; 2 large eggs; ½ cup all-purpose flour; ½ cup cornstarch; 2 tsp baking powder; ½ tsp salt; ¼ cup water; 2 tsp vegetable oil; 3 Tbsp light soy sauce; 1 Tbsp oyster sauce; 2 Tbsp rice vinegar; 2 Tbsp ketchup; ¼ cup honey; 3 Tbsp brown sugar; 3 Tbsp water; 4 cloves garlic, minced; 1 Tbsp sesame oil; 2 tsp cornstarch; 3 Tbsp water; Sliced green onion; Toasted sesame seeds

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A delicious balance of crispy fried chicken coated in a sweet and savory honey sesame sauce—this dish is a crowd-pleaser that tastes like takeout but is entirely homemade.

Why You’ll Love This Recipe

This Honey Sesame Chicken delivers crispy double-fried chicken bites glazed in a rich, honey-sweet sauce with garlic and sesame. It’s easy to make but impressive, perfect for family dinners or entertaining guests. Plus, the leftovers (if any!) are great over rice or in wraps.

Honey Sesame Chicken

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Chicken Marinade

1½ lb chicken breast or thighs, cut into 1″ pieces
1 tsp chicken bouillon powder
½ tsp white pepper
1 Tbsp water

Batter

2 large eggs
½ cup all-purpose flour
½ cup cornstarch
2 tsp baking powder
½ tsp salt
¼ cup water
2 tsp vegetable oil

Sauce

3 Tbsp light soy sauce
1 Tbsp oyster sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
¼ cup honey
3 Tbsp brown sugar
3 Tbsp water
4 cloves garlic, minced
1 Tbsp sesame oil

Cornstarch slurry

2 tsp cornstarch
3 Tbsp water

Garnish

Sliced green onion
Toasted sesame seeds

Directions

1. Marinate the chicken

Combine chicken pieces with chicken bouillon powder, white pepper, and water. Mix well and let marinate for at least 10 minutes.

2. Mix the sauce

Whisk together soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water in a bowl. Set aside.

3. Prepare the batter

In a bowl, whisk eggs with flour, cornstarch, baking powder, salt, water, and oil until smooth. Add chicken and coat evenly in the batter.

4. First fry

Heat 2–3 inches of vegetable oil in a wok or deep pot to 365 °F (185 °C). Fry chicken in batches for about 3 minutes until lightly golden. Drain on a wire rack.

5. Double-fry

Raise oil to 375 °F (190 °C). Fry again in batches for 2 minutes until crispy and golden brown. Drain again on the rack.

6. Cook the sauce

Heat 1 tsp oil in a clean wok over medium heat. Sauté garlic for 30 seconds. Pour in sauce mixture and simmer for 2 minutes, stirring. Add cornstarch slurry, cook for 1 minute until thickened. Remove from heat and stir in sesame oil.

7. Combine and serve

Toss crispy chicken in the honey sesame sauce until well-coated. Plate immediately, garnished with sesame seeds and sliced green onions. Serve while hot.

Servings and timing

Servings: 4
Prep time: 15 minutes (plus marinating time)
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Spicy version: Add 1 tsp chili garlic sauce or crushed red pepper to the sauce.
Gluten-free: Use gluten-free flour and cornstarch; swap soy and oyster sauces for gluten-free varieties.
Vegetable add-ins: Toss steamed broccoli, snap peas, or bell peppers with the chicken before serving.
Air-fryer option: Skip the double fry; cook battered chicken in an air fryer at 375 °F for 12–15 minutes, then finish with the sauce.

Storage/reheating

Refrigerator: Store chicken and sauce separately in airtight containers for up to 3 days.
Reheating: Reheat chicken on a wire rack in a 350 °F oven for 8–10 minutes to maintain crispness, then toss in warmed sauce.
Freezer: Not recommended—crispy texture is best preserved fresh.

FAQs

1. Why double-fry the chicken?

Double-frying ensures extra-crispy chicken that resists sogginess when coated in sauce.

2. Can I use dark meat instead of breast?

Yes—using thighs adds more flavor and retains juiciness.

3. How do I ensure the sauce is glossy?

Use the cornstarch slurry to thicken the sauce quickly and give it a shiny, clingy texture.

4. Can I prep ahead?

Absolutely—marinate chicken and prepare sauce ahead. Fry and toss when ready to serve.

5. Is this dish spicy?

As written, it’s mildly sweet and savory. Add chili elements for heat.

6. Can I bake the chicken?

Baking won’t achieve the same crunch, but you can bread the chicken and bake at 400 °F for 20–25 minutes, then toss in sauce.

7. What can I serve with it?

Serve over jasmine rice, cauliflower rice, or with steamed vegetables for a complete meal.

8. Can I half the recipe?

Yes—simply halve ingredients and cook in smaller batches.

9. How do I keep chicken crispy in sauce?

Toss chicken in sauce right before serving and serve immediately to retain crispiness.

10. Can I omit baking powder in the batter?

You can, but baking powder helps create a lighter, crispier coating.

Conclusion

This Honey Sesame Chicken brings restaurant-quality flavor and texture to your home kitchen. Crispy, saucy, and bursting with sweet-savory notes, it’s an easy yet impressive dish that’s sure to become a family favorite. Enjoy!

Honey Sesame Chicken

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Author: Maggie
Total Time: 45 minutes
Yield: 4 servings

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Description

Crispy fried chicken pieces coated in a sweet and savory honey sesame sauce, this dish delivers irresistible flavor and texture, making it a perfect homemade takeout-style meal.

Instructions

Marinate the chicken: Combine chicken pieces with chicken bouillon powder, white pepper, and water. Mix well and let marinate for at least 10 minutes.
Mix the sauce: Whisk together soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water. Set aside.
Prepare the batter: In a bowl, whisk eggs with flour, cornstarch, baking powder, salt, water, and oil until smooth. Add chicken and coat evenly in the batter.
First fry: Heat 2–3 inches of vegetable oil in a wok or deep pot to 365°F (185°C). Fry chicken in batches for about 3 minutes until lightly golden. Drain on a wire rack.
Double-fry: Raise oil to 375°F (190°C). Fry again in batches for 2 minutes until crispy and golden brown. Drain on a wire rack.
Cook the sauce: Heat 1 tsp oil in a clean wok over medium heat. Sauté garlic for 30 seconds. Pour in sauce mixture and simmer for 2 minutes, stirring. Add cornstarch slurry, cook for 1 minute until thickened. Remove from heat and stir in sesame oil.
Combine and serve: Toss crispy chicken in the honey sesame sauce until well-coated. Plate immediately, garnished with sesame seeds and sliced green onions. Serve while hot.

Notes

Double-frying the chicken ensures extra-crispy texture.
For extra heat, add chili garlic sauce or crushed red pepper to the sauce.
If you prefer baking, bread the chicken and bake at 400°F for 20–25 minutes, then toss in sauce.
Store chicken and sauce separately to preserve crispiness when reheating.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 30–40 minutes
Category: Main Dish
Method: Fried
Cuisine: Asian