Name: Honey Sesame Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1½ lb (≈ 680 g) chicken breast or thighs, cut into 1‑inch (2.5 cm) pieces; 1 teaspoon chicken bouillon powder; ½ teaspoon white pepper; 1 tablespoon water; 2 large eggs; ½ cup all‑purpose flour; ½ cup cornstarch; 2 teaspoons baking powder; ½ teaspoon salt; ¼ cup water; 2 teaspoons vegetable oil; 3 tablespoons light soy sauce; 1 tablespoon oyster sauce; 2 tablespoons rice vinegar; 2 tablespoons ketchup; ¼ cup honey; 3 tablespoons brown sugar; 3 tablespoons water; 4 cloves garlic, minced; 1 tablespoon sesame oil; 2 teaspoons cornstarch; 3 tablespoons water; Sliced green onion; Toasted sesame seeds

Jump to Recipe·Print Recipe

Juicy bite-sized pieces of chicken, double-fried to golden perfection, then coated in a glossy, sticky-sweet honey sesame glaze — this Honey Sesame Chicken is everything I want in a comfort meal. It’s a crispy, flavorful take on a classic takeout favorite, but even better made fresh at home.

Honey Sesame Chicken

Ingredients

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

1½ lb (≈ 680 g) chicken breast or thighs, cut into 1‑inch (2.5 cm) pieces

1 teaspoon chicken bouillon powder

½ teaspoon white pepper

1 tablespoon water

Batter:

2 large eggs

½ cup all‑purpose flour

½ cup cornstarch

2 teaspoons baking powder

½ teaspoon salt

¼ cup water

2 teaspoons vegetable oil

Sauce:

3 tablespoons light soy sauce

1 tablespoon oyster sauce

2 tablespoons rice vinegar

2 tablespoons ketchup

¼ cup honey

3 tablespoons brown sugar

3 tablespoons water

4 cloves garlic, minced

1 tablespoon sesame oil

Cornstarch slurry

2 teaspoons cornstarch

3 tablespoons water

Garnish:

Sliced green onion

Toasted sesame seeds

Directions

Marinate the chicken: I combine the chicken with bouillon powder, white pepper, and water. A quick 10-minute marination infuses flavor.

Prepare the sauce: I whisk together all the sauce ingredients in a small bowl and set it aside, ready to go.

Make the batter: I mix the batter ingredients until smooth, then coat the marinated chicken evenly in the mixture.

First fry: I heat oil to 365°F (185°C) and fry the chicken pieces in batches for about 3 minutes. Then I remove and drain them on a wire rack.

Second fry: I increase the oil temperature to 375°F (190–195°C) and fry the chicken again for 2 minutes until they’re beautifully golden and crisp.

Cook the sauce: I sauté garlic in oil until fragrant, then add the sauce and bring it to a simmer. After stirring in the cornstarch slurry, the sauce thickens quickly. I finish it off with sesame oil.

Combine: I toss the fried chicken in the warm sauce until every piece is thoroughly coated.

Garnish and serve: A sprinkle of sesame seeds and sliced green onions adds the final touch before serving.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: Approximately 355 kcal per serving

Variations

I sometimes swap chicken thighs for extra juiciness, though breasts work just as well.

For a spicy kick, I stir in a bit of chili garlic sauce or crushed red pepper flakes into the sauce.

I’ve also tried adding steamed broccoli or snap peas at the end for a full one-pan meal.

To make it gluten-free, I use tamari instead of soy sauce and a gluten-free flour blend in the batter.

A dash of orange zest in the sauce adds a citrusy twist that pairs really well with the honey.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken stays crisp best if I keep the sauce and fried chicken separate. To reheat, I place the chicken in a 375°F (190°C) oven for about 10–12 minutes until it’s hot and crisp again. I gently reheat the sauce on the stove or in the microwave, then toss everything together before serving.

FAQs

How do I keep the chicken crispy after saucing?

I find that tossing the chicken in the sauce just before serving helps preserve the crispiness. Also, double-frying really locks in the crunch.

Can I bake the chicken instead of frying?

While baking won’t give quite the same crunch, I’ve had decent results baking the battered chicken at 425°F (220°C) on a wire rack for 25–30 minutes, flipping halfway.

Can I make this ahead of time?

Yes, I often fry the chicken in advance and store it separately. I reheat and toss it in fresh sauce when I’m ready to serve.

What can I substitute for oyster sauce?

If I’m out of oyster sauce, I use hoisin sauce or a mix of soy sauce with a bit of brown sugar and a splash of fish sauce to mimic the depth of flavor.

Is this dish very sweet?

The honey and sugar give it a definite sweetness, but the vinegar, soy, and garlic balance it well. I sometimes reduce the sugar slightly if I want a less sweet version.

Conclusion

This Honey Sesame Chicken is the kind of dish that makes me skip the takeout menu. It’s crispy, sticky, savory, and just sweet enough — everything I want in a comforting dinner. I love how easy it is to adapt, and it always impresses whoever I serve it to. Whether for a casual weeknight or a cozy dinner with family, this recipe always delivers.

Recipe:

Honey Sesame Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Halal

Print Recipe

Description

Juicy, double-fried bite-sized chicken pieces coated in a sticky-sweet honey sesame glaze — a crispy, flavorful take on a classic takeout favorite made fresh at home.

Instructions

In a bowl, combine chicken, bouillon powder, white pepper, and 1 tablespoon of water. Marinate for 10 minutes.
In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, water, and set aside.
Mix all batter ingredients until smooth. Coat the marinated chicken in the batter evenly.
Heat oil to 365°F (185°C). Fry chicken pieces in batches for about 3 minutes. Drain on a wire rack.
Increase oil temperature to 375°F (190–195°C). Fry chicken again for 2 minutes until golden and crisp. Set aside.
In a pan, sauté garlic in a bit of oil until fragrant. Add the sauce mixture and bring to a simmer.
Stir in cornstarch slurry and cook until the sauce thickens. Add sesame oil and stir well.
Toss the fried chicken in the warm sauce until evenly coated.
Garnish with sliced green onions and toasted sesame seeds before serving.