Chinese Honey Sesame Chicken

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Chinese honey sesame chicken is one of those takeout-style dinners that feels special but is simple enough for a weeknight. The chicken turns crisp, the sauce is glossy and sweet-savory, and the sesame seeds add just the right finishing touch.

This version is balanced for maximum flavor, with a sauce that clings to every bite instead of pooling at the bottom of the pan.

Why You’ll Love This Recipe

• Crispy and saucy: Lightly coated chicken stays crisp before being tossed in a thick honey sesame glaze.
• Better than takeout: You control the sweetness, saltiness, and texture of the sauce.
• Fast for busy nights: Ready in about 40 minutes, including prep and cooking.
• Family-friendly: The mild, sticky sauce is a hit with kids and adults alike.

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts (cut into 1-inch pieces)
• 1 tsp (6 g) salt (divided)
• 1/2 tsp (1 g) black pepper (freshly ground)
• 1 tsp (3 g) garlic powder (for the chicken coating)
• 3/4 cup (90 g) cornstarch (for coating the chicken)
• 2 large eggs (lightly beaten)
• 1/2 cup (120 ml) neutral oil (for pan-frying)
• 1/3 cup (113 g) honey (for the sauce)
• 1/4 cup (60 ml) low-sodium soy sauce (or tamari)
• 2 tbsp (30 ml) rice vinegar (adds brightness)
• 3 tbsp (45 ml) water (to loosen the sauce)
• 3 cloves garlic (minced)
• 1 tsp (2 g) fresh ginger (grated)
• 1 tsp (5 ml) sesame oil (for aroma)
• 1 tbsp cornstarch + 2 tbsp water (8 g + 30 ml) cornstarch slurry (to thicken)
• 2 tbsp (18 g) toasted sesame seeds (for garnish)
• 2 sliced green onions (for serving)

Instructions

1. Pat the chicken dry and season it with 1/2 teaspoon salt, black pepper, and garlic powder. Set up two shallow bowls: one with the beaten eggs and one with the cornstarch.
2. Dip the chicken pieces in the egg, then coat them well in cornstarch. Shake off any excess so the coating stays light and crisp.
3. Heat the neutral oil in a large skillet or wok over medium-high heat. Cook the chicken in batches for 4 to 5 minutes per side, until golden and cooked through, then transfer to a paper towel-lined plate.
4. In a small saucepan or the same pan with excess oil drained off, whisk together the honey, soy sauce, rice vinegar, water, garlic, ginger, sesame oil, and the remaining 1/2 teaspoon salt.
5. Bring the sauce to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook for 1 to 2 minutes, until the sauce becomes glossy and thick enough to coat a spoon.
6. Return the chicken to the pan and toss until every piece is evenly coated in the sauce. Cook for 1 minute more so the sauce clings to the chicken.
7. Top with toasted sesame seeds and green onions. Serve immediately over steamed rice, fried rice, or noodles.

Pro Tips & Variations

• Keep the coating light: A thin egg-and-cornstarch coating gives the best crispy texture without becoming heavy.
• Don’t overcrowd the pan: Frying in batches helps the chicken brown instead of steam.
• Adjust the sweetness: Add 1 to 2 tablespoons more vinegar or a splash of water if you want a less sweet sauce.
• Make it spicy: Stir in crushed red pepper flakes or a teaspoon of chili garlic sauce for a sweet-heat version.

Storage & Serving

Serve Chinese honey sesame chicken hot over jasmine rice, brown rice, or noodles with steamed broccoli, snap peas, or bok choy. For the best texture, serve immediately after tossing the chicken in the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave in short bursts. If the sauce thickens too much, add a splash of water while reheating.

Nutrition (per serving)

Calories: 520 | Protein: 32g | Carbs: 48g | Fat: 22g | Fiber: 1g

Frequently Asked Questions

Can I bake the chicken instead of frying it?

Yes. Bake the coated chicken on a greased rack at 425°F (220°C) for about 18 to 22 minutes, flipping halfway through, then toss with the sauce.

Can I use chicken breast instead of thighs?

Yes. Chicken breast works well, but thighs stay juicier and are more forgiving if slightly overcooked.

How do I make the sauce thicker?

Simmer it a little longer or add a small extra cornstarch slurry, about 1 teaspoon cornstarch mixed with 1 tablespoon water.

Is this recipe gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and checking that your cornstarch and other ingredients are certified gluten-free.

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