Name: Honey Sesame Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1 egg; 1/3 cup water; Vegetable oil, for frying; 3 tablespoons honey; 2 tablespoons soy sauce; 2 tablespoons ketchup; 1 tablespoon rice vinegar; 1 tablespoon brown sugar; 1 teaspoon sesame oil; 1/2 tablespoon cornstarch mixed with 1 tablespoon water (slurry); 1 tablespoon toasted sesame seeds; Optional: sliced green onions for garnish

Golden, crispy chicken bites coated in a glossy, sticky honey sesame sauce—this dish brings the best of Asian-inspired takeout straight into my kitchen. Made with simple ingredients I usually already have in my pantry, this Honey Sesame Chicken is sweet, savory, and crunchy in every bite. Whether I’m serving it over a bed of rice or enjoying it on its own, it never fails to satisfy.

Why You’ll Love This Recipe

I love how this recipe delivers restaurant-quality flavor with very little effort. The chicken stays juicy on the inside while achieving the perfect crisp on the outside. The sauce is a mouthwatering mix of sweet honey, tangy vinegar, and umami-rich soy sauce, balanced with a little crunch from sesame seeds. It’s also easy to double for meal prep or feeding a hungry family. Plus, I can customize it depending on what I have at home.

Ingredients

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

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup cornstarch

1/2 cup all-purpose flour

1 egg

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup water

1/2 teaspoon white pepper

Vegetable oil, for frying

For the Honey Sesame Sauce:

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

2 tablespoons ketchup

1 teaspoon sesame oil

1/2 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

1 tablespoon toasted sesame seeds

Optional: sliced green onions for garnish

Directions

In a large bowl, I whisk together the cornstarch, flour, baking powder, salt, and white pepper.

I add the egg and water to the dry ingredients, stirring until a smooth batter forms.

I toss the chicken pieces into the batter until fully coated.

In a deep pan, I heat about 2 inches of vegetable oil over medium-high heat to 350°F (175°C).

I fry the chicken in batches for 4–5 minutes per batch, or until golden and crispy. Then, I drain them on a paper towel-lined plate.

For the sauce, I combine honey, soy sauce, ketchup, rice vinegar, brown sugar, and sesame oil in a small saucepan over medium heat. I stir until the sugar dissolves.

Next I add the cornstarch slurry and continue to stir until the sauce thickens, which takes about 2–3 minutes.

I toss the fried chicken in the sauce until evenly coated.

Before serving, I sprinkle on the toasted sesame seeds and optional green onions.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: About 410 kcal per serving

Variations

I sometimes swap chicken thighs for chicken breast if that’s what I have on hand.

For a spicier version, I add a teaspoon of chili garlic sauce or a few red pepper flakes to the honey sauce.

If I’m avoiding deep-frying, I bake or air-fry the battered chicken and then toss it in the sauce.

For extra crunch, I toss in chopped roasted peanuts or cashews just before serving.

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

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken on a baking sheet and warm it in the oven at 350°F (175°C) for 10–12 minutes to help maintain the crispiness. I can also reheat it in a skillet over medium heat. The microwave works in a pinch, but it may soften the texture.

Related Recipes:

Egg Roll Stir Fry

FAQs

How do I keep the chicken crispy after tossing it in sauce?

I let the chicken rest briefly on a wire rack after frying, so any extra oil drips off. Then I toss it in the sauce just before serving to help retain that crunch.

Can I make this dish ahead of time?

Yes, I often fry the chicken in advance and store it separately from the sauce. I reheat both components and toss them together right before serving.

What’s the best oil for frying?

I prefer a neutral oil with a high smoke point like vegetable, canola, or peanut oil for deep frying.

Can I use pre-cooked chicken?

While it’s possible, I find the texture and flavor are much better when I fry fresh, battered chicken pieces.

Is this dish freezer-friendly?

The sauce freezes well, but the crispy texture of the fried chicken doesn’t hold up in the freezer. I recommend freezing just the sauce and making the chicken fresh.

Conclusion

This Honey Sesame Chicken brings bold, nostalgic takeout flavor into my home kitchen without the hassle. It’s crispy, sweet, savory, and satisfying—all with simple ingredients and a fast cook time. Whether I’m feeding my family or just craving comfort food, it always hits the spot.

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