Honey Sesame Chicken

5 from 4 votes

This Honey Sesame Chicken is my go-to when I’m craving takeout flavors at home. The crispy chicken bites coated in a sticky sweet-savory sauce is absolutely irresistible!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Keyword: chicken dinner, easy chicken recipe, honey sesame chicken, sesame chicken

Servings: servings

Calories: 400kcal

Author: Lena Gladstone

Ingredients

Chicken

1 ½ pound chicken breasts cut into 1-inch cubes
3 eggs beaten
¾ cup all purpose flour
⅓ cup cornstarch
1 tablespoon garlic powder
2 ¼ teaspoon kosher salt divided
Avocado oil or other light oil for frying

Honey Sauce

⅓ cup low sodium soy sauce or Tamari sauce
½ cup honey
1 ½ tablespoons sesame oil
1 ½ tablespoons rice wine vinegar
1 ½ tablespoons brown sugar
3 cloves garlic minced
1 ½ tablespoons sesame seeds for garnish
2 tablespoons green onion finely chopped

Instructions

Make the Chicken

Cut the chicken into 1-inch pieces, pat dry and season with 1 ¼ teaspoons kosher salt, toss to combine.
Whisk eggs in a bowl with a fork until blended, set aside.
Combine flour, cornstarch, garlic powder and 1 teaspoon kosher salt in a plate and stir together to incorporate, set aside.
Heat about 2 inches of avocado oil or another light oil in a frying pan.
Dip each piece of chicken in the egg mixture and then dip it into flour mixture. Shake off any excess flour.
Add the chicken pieces to the hot oil and cook for 4 to 5 minutes flipping around half way, or until golden brown and crispy.
Add chicken on a paper towel-lined plate, then add to a bowl.

Make the Honey Sauce

While the chicken cooks. Heat a small pot to medium heat. Add soy sauce, honey, sesame oil, rice wine vinegar, brown sugar, and garlic. Whisk to combine.
Bring sauce to a boil. Reduce the heat to a simmer and continue to cook for 2 to 3 minutes, or until slightly thickened. Stir while cooking.
Remove from heat, drizzle sauce on the chicken, and gently toss together to combine.
Garnish with sesame seeds and green onions. Serve over rice or quinoa and steamed broccoli.

Notes

Pat the chicken dry before seasoning to help the coating stick and crisp up during frying.
Use a mix of flour and cornstarch for a crisp, light texture that holds up well to the sauce.
Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy pieces.
Make sure the oil is hot before frying. The chicken should sizzle as soon as it hits the pan.
Let the chicken drain briefly on paper towels before tossing with the sauce to maintain some crispiness.
Simmer the honey sauce just until slightly thickened. Stir frequently to prevent burning.
Toss the chicken in the sauce just before serving so the coating stays crisp.
Serve over rice or quinoa with a side of steamed or stir-fried vegetables for a balanced meal.
Store leftover chicken in an airtight container in the fridge for 3 to 4 days.
Reheat leftovers in the oven or on the stovetop for the best texture. Avoid microwaving if you want to keep the chicken crispy.
You can prep the chicken and sauce a day in advance. Keep them stored separately in the refrigerator until ready to cook.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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