Honey Sesame Chicken

This honey sesame chicken is sweet, savory, and perfectly crispy, making it one of my favorite takeout-style meals to recreate at home. I like how it balances the crunch of golden chicken with a sticky, flavorful sauce that always leaves me wanting seconds.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make yet tastes just like something I’d order from my favorite restaurant. The sauce is the star here—sweet from the honey, nutty from the sesame oil, and with just enough tang to keep every bite interesting. I also like that I can serve it with rice or noodles for a full, satisfying meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces

• 1/4 cup cornstarch

• 2 tablespoons all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 large eggs, beaten

• 3 tablespoons vegetable oil (for frying)

• 1/3 cup honey

• 1/4 cup soy sauce

• 2 tablespoons ketchup

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry, to thicken sauce)

• 2 tablespoons toasted sesame seeds

• 2 green onions, sliced (for garnish)

Directions

1. I start by coating the chicken pieces. I mix cornstarch, flour, salt, and pepper in one bowl, and in another, I beat the eggs. I dip each piece of chicken in the egg, then dredge in the flour mixture until well coated.

2. In a large skillet, I heat vegetable oil over medium-high heat. I fry the chicken pieces in batches until golden brown and cooked through, then set them aside on a plate lined with paper towels.

3. In a separate saucepan, I whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, and sesame oil. I bring it to a simmer over medium heat.

4. I stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and becomes glossy.

5. I toss the fried chicken in the sauce until each piece is well coated.

6. I sprinkle toasted sesame seeds and sliced green onions on top before serving.

Servings and timing

This recipe serves about 4 people. It takes me around 15 minutes to prepare and 20 minutes to cook, so I usually have it ready in about 35 minutes total.

Variations

Sometimes I swap chicken breast for thighs because they stay extra juicy. For a lighter version, I skip frying and bake or air-fry the chicken instead. If I want more heat, I stir in a teaspoon of sriracha or red pepper flakes to the sauce. I also like adding steamed broccoli or snap peas for extra veggies.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the stovetop over medium heat to keep the chicken from getting soggy. If I freeze it, I store the chicken and sauce separately, then combine after reheating.

FAQs

Can I make honey sesame chicken without frying?

Yes, I can bake or air-fry the chicken until crispy and then toss it in the sauce for a healthier version.

What’s the best oil for frying?

I like using vegetable or canola oil because they have a high smoke point and don’t overpower the flavor.

Can I use pre-cooked chicken?

Yes, I can, but I find it tastes best with freshly fried chicken since it stays crisp under the sauce.

What can I serve with honey sesame chicken?

I usually serve it over steamed rice, fried rice, or noodles. Stir-fried veggies or an Asian-style salad pair nicely, too.

How do I keep the chicken crispy after saucing?

I toss the chicken in the sauce just before serving. If I need to make it ahead, I keep the chicken and sauce separate and combine them when it’s time to eat.

Conclusion

This honey sesame chicken is a restaurant-quality dish I love making at home. It’s crispy, saucy, and full of flavor, making it a recipe I return to whenever I crave takeout without leaving the kitchen.