Crispy Honey Sesame Chicken

Making Asian-inspired recipes at home takes less time than ordering and waiting for delivery. Try this crispy honey sesame chicken, ready in just 30 minutes and tasting better than takeout. I make it with tender chicken breast, fried to crispy perfection and coated in a homemade honey sesame sauce made with brown sugar and garlic for extra flavor.

Love Chinese takeout food as I do? Try cooking more of it at home with these tried-and-true recipes: Mongolian Beef, Egg Foo Young, and Sweet and Sour Pork! All of them are packed with authentic flavors and take around 30 minutes to make.

I like to make Honey Sesame Chicken when I crave Chinese takeout. With this recipe, you will no longer have to go to P.F. Chang’s or Panda Express, but rather make something spectacular in your own kitchen. I rely on recipes that make everyday cooking stress-free and enjoyable, with minimal effort and time in the kitchen but great results. This recipe is one of them: comforting, delicious, and easy enough to make on a weeknight.

Why you will love this recipe 

• Healthy ingredients: When I make it myself, I know exactly what goes into it, so I don’t have to worry about preservatives, MSG, extra salt, and fillers. I only use fresh, healthy ingredients. 
• Customizable and versatile: I can also make this chicken as sweet or savory as I like and tone down the spiciness as needed. I can also add veggies like broccoli, baby carrots, or baby corn. 
• Saves money: I can make this delicious meal for a fraction of what I would pay at the restaurant. With this recipe, I can serve the whole family for less than $10 instead of spending $10 per person. 
• Simple pantry staples: I don’t need any special ingredients for this recipe either. It comes together easily with pantry staples like ketchup, honey, soy sauce, brown sugar, eggs, and flour.

What you will need

For the chicken

• Meat: I use boneless, skinless chicken breasts because they are easier to cut into uniform 1-inch pieces.
• Dry ingredients: I use mostly cornstarch, which adds extra crispy crunch, absorbs more surface moisture, and prevents gluten from forming. I also add a bit of all-purpose flour to help brown the crust and prevent it from becoming gummy.
• Wet ingredients: Eggs act as the glue that holds the dry ingredients to the meat while keeping the chicken soft and tender. I fry the chicken in canola oil because it has a high smoke point and neutral flavor. 
• Seasonings: Salt and pepper are the only seasonings I use to enhance the chicken’s flavor

For the sauce

• Produce: Minced garlic adds savory umami throughout the sauce without the bitterness powder can sometimes have.
• Wet ingredients: Honey provides sticky sweetness and beautiful shine. Ketchup adds tang and a thick, glossy glaze. Rice vinegar adds a mild tang to balance the sweetness. I also add chili paste to cut through the sweetness and add complexity. For a deep umami taste without too much salt, I use low-sodium soy sauce. Sesame oil brings a rich, nutty flavor, which is where the dish got its name. Water mixes with the other ingredients to help them blend smoothly.
• Dry ingredients: I use cornstarch to thicken the sauce without affecting the taste or causing lumps like flour can. Sesame seeds add a warm, nutty crunch and pop of color.
• Seasonings: Brown sugar creates a rich, caramelized, sweet glaze that helps thicken the coating.

How to prepare

Mix the ingredients: First, I mix all the sauce ingredients in a medium bowl and set it aside. In another bowl, I whisk the flour, cornstarch, salt, and pepper. In another bowl, I beat the eggs. 

Heat: I preheat 2 inches of canola oil in a deep-frying pan over medium-high heat until it reaches 375°F. 

Dip: When it is ready, I dip the chicken pieces into the beaten eggs.

Coat: Then coat them in the cornstarch mixture.

Fry the chicken: Then I fry it in batches, leaving plenty of room so the pan isn’t crowded. I fry them until golden brown and crispy, then transfer them to a plate lined with paper towels to drain while I finish cooking the rest. 

Add the sauce: Once they’re cooked, I discard the oil and put the chicken back in the pan with the sauce, stirring to coat all the pieces, then take it off the heat. 

Garnish and serve: Finally, I serve the chicken sprinkled with sesame seeds. 

Expert tip

How to get the best crunch

The most important thing is to pat the chicken dry before coating it in eggs. Then shake off the excess. Also, use mostly cornstarch and just a little flour. Cornstarch is what makes it crispy. Then, make sure the oil is heated to 375 degrees F before adding the chicken. I use a candy thermometer. Finally, don’t overcrowd the chicken. This causes it to steam instead of frying, which makes it soggy.

More tips to consider:

• Be sure to cut the meat into same-sized pieces so they cook evenly. 
• Don’t add the sauce until you’re ready to serve the chicken. Then toss the chicken in the sauce for only a minute after removing it from the heat. 
• You can make the sauce up to 2 days before you’re ready to serve it. 
• Shake off extra cornstarch before adding it to the oil to prevent buildup. This can lead to a burnt, bitter taste.
• Have everything ready and don’t let the chicken sit after dipping it in cornstarch. It can get damp and soggy.

Recipe variations and add-ins:

• Spicy style: Add some cayenne pepper to the cornstarch mixture to make this spicy honey sesame chicken.
• Add vegetables: Sometimes, I add some sautéed vegetables after frying the chicken, such as chopped bell peppers, mushrooms, onions, broccoli, and cauliflower.
• Add fruit: Another way to make this dish heartier is to toss in some pineapple chunks, chopped mandarin oranges, or sliced peaches. 
• Different meat: Instead of chicken, I sometimes use chopped turkey, ham, or pork for a different taste. 
• White wine vinegar: Instead of rice vinegar, I often use white wine vinegar for a sharper taste, or mirin for a sweeter flavor.

Serving suggestions:

Rice is my go-to serving medium for this dish. I usually use white rice and pile the saucy chicken on top. My favorite recipe for ease and speed is this Instant Pot rice. It always comes out tender and fluffy no matter what kind of rice I use, and it takes just 5 minutes to cook. If you don’t have an Instant Pot, try my coconut rice, which is slightly sweet and takes just about 30 minutes to make with jasmine rice and some coconut milk. 

For those watching their carbs, this cauliflower rice is delicious and so easy to make in less than 30 minutes. It’s nutty and flavored with sesame oil, so it goes great with this sesame chicken. Instead of rice, sometimes I put my crispy honey sesame chicken on top of these soba noodles. The robust and rich garlic flavor with a peppery ginger hint tastes amazing with this chicken. Another way to serve this chicken is with sautéed napa cabbage. Seasoned with sesame oil, soy sauce, rice vinegar, and sesame seeds, this side dish pairs perfectly. 

How to store leftovers:

• Refrigerate: Store leftover chicken in an airtight container in the fridge for up to a week.  
• Freezing: To freeze, I put leftovers in a freezer bag and store them in the freezer for up to 3 months.   
• Defrost: Thaw frozen leftovers in the fridge overnight before reheating.
• Reheating: I reheat the chicken in the air fryer for 1 to 2 minutes or in a skillet with a little oil on medium-high heat.   

Frequently asked questions

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