Honey Sesame Chicken

Why You’ll Love This Recipe

I love how this recipe delivers that classic takeout flavor with simple ingredients I can control. The double frying method gives the chicken an extra crispy texture that holds up beautifully under the sauce. I also like how the sauce balances sweetness from honey with savory and tangy notes, making every bite rich and satisfying. It is also great for sharing, which makes it perfect for family meals.

Ingredients

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

Chicken Marinade

• 1 ½ lb chicken breast or thighs, cut into 1-inch 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 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup water
• 2 teaspoon vegetable oil

Sauce

• 3 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoon rice vinegar
• 2 tablespoon ketchup
• ¼ cup honey
• 3 tablespoon brown sugar
• 3 tablespoon water
• 4 cloves garlic

Cornstarch slurry

• 2 teaspoon cornstarch
• 3 tablespoon water

Finishing

• 1 tablespoon sesame oil
• green onions, sliced
• toasted sesame seeds

Directions

I start by marinating the chicken pieces with chicken bouillon powder, white pepper, and water. I mix everything well and let it sit for at least 10 minutes so the flavors soak in.

While the chicken marinates, I prepare the sauce by mixing soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water in a bowl, then I set it aside.

Next, I make the batter by combining eggs, flour, cornstarch, baking powder, salt, water, and oil. I pour this batter over the marinated chicken and mix until each piece is fully coated.

I heat oil in a wok or heavy pot to about 365°F and fry the chicken in batches for around 3 minutes. After removing it, I let it rest on a wire rack.

Then I increase the oil temperature to 375°F and fry the chicken again for about 2 minutes until it becomes golden and crispy. I transfer it back to the rack to drain excess oil.

For the sauce, I heat a bit of oil in a wok, sauté the garlic until fragrant, then pour in the prepared sauce. I let it simmer while stirring for about 2 minutes. I add the cornstarch slurry and stir until the sauce thickens. Finally, I mix in sesame oil.

I toss the crispy chicken in the sauce until evenly coated, then finish with sesame seeds and sliced green onions before serving.

Servings and timing

This recipe makes 6 servings.

The prep time is 20 minutes, the cook time is 25 minutes, and the total time is 45 minutes.

Variations

I like switching things up depending on what I have or what I am craving. Sometimes I use chicken thighs instead of breast for extra juiciness. If I want a lighter version, I reduce the frying time slightly or try air frying, though I know the texture will be a bit different.

For a spicier twist, I add chili flakes or a bit of chili sauce to the honey sesame sauce. I also enjoy adding steamed broccoli or bell peppers to make it more balanced as a full meal.

storage/reheating

I store leftovers in an airtight container in the refrigerator. The chicken does soften over time because of the sauce, but it still tastes great.

When reheating, I prefer using a pan on the stove so I can bring back a bit of that crispiness. I sometimes add a small splash of water to loosen the sauce if it has thickened too much.

FAQs

Can I skip the double frying?

I can skip it, but I find that double frying gives the best crispy texture. It helps the coating stay crunchy even after adding the sauce.

Can I use chicken thighs instead of chicken breast?

Yes, I often use chicken thighs because they stay juicier and add more flavor.

How do I make the sauce thicker?

I make sure to add the cornstarch slurry and let it simmer until it thickens properly. If needed, I can add a bit more slurry.

Can I make this dish less sweet?

I reduce the amount of honey or brown sugar to adjust the sweetness to my taste.

What can I serve with honey sesame chicken?

I like serving it with steamed rice, fried rice, or even noodles to soak up all the sauce.

Conclusion

I always enjoy making this honey sesame chicken because it brings together crispy texture and a rich, flavorful sauce in such a satisfying way. It is a great homemade alternative to takeout, and I love how customizable it is depending on what I feel like eating.