Honey Sesame Chicken (Better Than Takeout!)

Honey Sesame Chicken

Crispy, golden chicken tossed in a sweet, sticky honey sesame sauce this Honey Sesame Chicken is better than Panda Express and takes just 45 minutes to make at home . Perfect for weeknight dinners, it’s crunchy, saucy, and totally irresistible with a bowl of rice or noodles.

Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Yield: 6 servings

Ingredients

For the chicken:

• 1 ½ lbs chicken breast or thighs, cut into 1-inch pieces
• 1 tsp chicken bouillon powder
• ½ tsp white pepper
• 1 tbsp water

For the batter:

• 2 large eggs
• ½ cup all-purpose flour
• ½ cup cornstarch
• 2 tsp baking powder
• ½ tsp salt
• ¼ cup water
• 2 tsp vegetable oil

For the honey sesame sauce:

• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• ¼ cup honey
• 3 tbsp brown sugar
• 3 tbsp water
• 4 garlic cloves, minced
• 1 tbsp sesame oil

Cornstarch slurry:

• 2 tsp cornstarch + 3 tbsp water

For garnish:

• Toasted sesame seeds
• Sliced green onions

Step-by-Step Instructions

1. Marinate chicken: Mix chicken with bouillon, white pepper, and water. Let sit 10 minutes.
2. Mix sauce: Combine soy sauce, oyster sauce, vinegar, ketchup, honey, brown sugar, and water in a small bowl.
3. Prepare batter: In another bowl, whisk eggs, flour, cornstarch, baking powder, salt, water, and oil. Pour over chicken and coat evenly.
4. First fry: Heat oil to 365°F. Fry chicken in batches for ~3 minutes. Remove to a wire rack.
5. Second fry (extra crispy): Raise oil to 375°F and fry chicken again for ~2 minutes until golden and crunchy.
6. Cook sauce: In a wok, sauté garlic for 30 seconds. Add sauce and simmer 2 minutes. Stir in cornstarch slurry until thick and glossy.
7. Toss & serve: Coat chicken in sauce, sprinkle with sesame seeds and green onions, and serve hot over rice or noodles .

Pro Tips for Success

• Double fry for ultra-crispy chicken (just like restaurants!).
• Use dark soy sauce (1 tsp) for a richer brown color.
• Keep oil hot by frying in small batches prevents soggy chicken.
• Add chili flakes or sriracha if you love spice

Storage & Reheating

• Fridge: Store in airtight container up to 4 days.
• Reheat: Oven or air fryer at 350°F for best crispiness.
• Freeze: Keep chicken and sauce separate, up to 3 months.

Nutrition (per serving)

Disclaimer:

Nutrition info is estimated and may vary.

Honey Sesame Chicken

Crispy, golden chicken tossed in a sweet, sticky honey sesame sauce, better than restaurant versions and ready in just 45 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 355

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the chicken

• 1.5 lbs chicken breast or thighs, cut into 1-inch pieces
• 1 tsp chicken bouillon powder
• 0.5 tsp white pepper
• 1 tbsp water

For the batter

• 2 large eggs
• 0.5 cup all-purpose flour
• 0.5 cup cornstarch
• 2 tsp baking powder
• 0.5 tsp salt
• 0.25 cup water
• 2 tsp vegetable oil

For the honey sesame sauce

• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 0.25 cup honey
• 3 tbsp brown sugar
• 3 tbsp water
• 4 cloves garlic, minced
• 1 tbsp sesame oil

Cornstarch slurry

• 2 tsp cornstarch
• 3 tbsp water

For garnish

• Toasted sesame seeds
• Sliced green onions

Method

 

Preparation

1. Mix chicken with bouillon, white pepper, and water. Let sit 10 minutes.
2. Combine soy sauce, oyster sauce, vinegar, ketchup, honey, brown sugar, and water in a small bowl.
3. In another bowl, whisk eggs, flour, cornstarch, baking powder, salt, water, and oil. Pour over chicken and coat evenly.

Cooking

1. Heat oil to 365°F. Fry chicken in batches for approximately 3 minutes. Remove to a wire rack.
2. Raise oil to 375°F and fry chicken again for about 2 minutes until golden and crunchy.
3. In a wok, sauté garlic for 30 seconds. Add the sauce and simmer for 2 minutes. Stir in cornstarch slurry until thick and glossy.
4. Coat chicken in sauce, sprinkle with sesame seeds and green onions, and serve hot over rice or noodles.

Nutrition

Serving: 1gCalories: 355kcalCarbohydrates: 40gProtein: 28gFat: 8gSaturated Fat: 19g

Notes

Double fry for ultra-crispy chicken. Use dark soy sauce for a richer color. Keep oil hot by frying in small batches to prevent soggy chicken. Add chili flakes or sriracha for extra spice. Store in an airtight container up to 4 days. Reheat in the oven or air fryer at 350°F for best crispiness. Freeze chicken and sauce separately, up to 3 months.

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