Honey Sesame Chicken
Alright, my friend, if you’ve ever had one of those lazy nights when all you want is a plate of sticky, sweet, perfectly crispy sesame chicken—but you don’t want to wait for takeout, this is for you.
I’ve made this so many times, and every time, someone asks me for the recipe.
It’s easy, it’s addictive, and you’ll totally impress yourself. Let’s make it together.
Ingredients
For the Chicken:
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1 lb boneless skinless chicken thighs or breasts, cut into bite-size pieces
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1/2 cup cornstarch
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1/2 cup all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 cup cold water (plus more if needed)
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1 large egg
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Vegetable oil for frying
For the Sauce:
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1/4 cup low-sodium soy sauce
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2 tbsp ketchup
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2 tbsp brown sugar
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1 tbsp rice vinegar
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1 tbsp sesame oil
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2 tsp cornstarch mixed with 2 tbsp water (slurry)
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1 clove garlic, minced
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1 tsp grated fresh ginger
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2 tbsp toasted sesame seeds
How to Make Sesame Chicken
Step 1: Mix the batter. In a bowl, combine flour, cornstarch, baking powder, salt, and pepper. Add water and egg, and stir until it’s a thick, smooth batter.
Step 2: Coat the chicken. Toss the chicken pieces in the batter until fully coated.
Step 3: Fry the chicken. Heat about 2 inches of oil in a pot over medium heat. Once hot (around 350°F), fry the chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain on paper towels.
Step 4: Make the sauce. In a small saucepan, combine soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens, about 2–3 minutes.
Step 5: Toss and serve. In a large bowl, toss the crispy chicken with the hot sesame sauce. Sprinkle with sesame seeds and serve right away.
Common Mistakes to Avoid
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Don’t overcrowd the pan when frying—do it in batches.
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Don’t skip the cornstarch in the batter—it’s what makes it crispy.
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Don’t add sauce to the chicken too early, or it’ll get soggy.
Recipe Best Tips
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Use chicken thighs for juicier results.
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Double the sauce if you like it extra sticky.
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Add chili flakes for a spicy kick.
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Keep the oil at 350°F for best frying results.
Serving Suggestions
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Serve over steamed jasmine rice.
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Add a side of stir-fried broccoli or bok choy.
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Garnish with chopped green onions.
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Great with a cold cucumber salad.
Storage and Freezing
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat in the oven at 375°F to keep it crispy.
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Freeze the fried chicken (before saucing) for up to 2 months.
FAQs
Q: Can I bake the chicken instead of frying? A: You can, but it won’t be as crispy. Frying gives that takeout-style crunch.
Q: Can I make the sauce ahead of time? A: Yes! Store it in the fridge for up to 5 days. Just warm it before tossing with the chicken.
Q: What’s the best oil for frying? A: Use a neutral oil with a high smoke point—like canola or vegetable oil.
Q: Can I make this gluten-free? A: Use gluten-free soy sauce and a gluten-free flour blend.
Q: Is this spicy? A: Not at all. But you can add red pepper flakes if you want heat.
Q: What can I serve this with besides rice? A: Try noodles, cauliflower rice, or a fresh green salad.
Q: How do I know when the chicken is cooked through? A: Cut one piece open—it should be white inside, no pink.
Conclusion
Alright, now it’s your turn. You’re gonna love how easy and crazy good this sesame chicken is.
Try it out, snap a photo, and tell me how it turned out. I’d love to hear if you added your own twist.
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Honey Sesame Chicken
Crispy fried chicken pieces tossed in a sticky, sweet, savory sesame sauce. Just like your favorite takeout, but homemade.
Ingredients
- For the Chicken:
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water (plus more if needed)
- 1 large egg
- Vegetable oil for frying
- For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp ketchup
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp toasted sesame seeds
Instructions
Step 1: Mix the batter. In a bowl, combine flour, cornstarch, baking powder, salt, and pepper. Add water and egg, and stir until it’s a thick, smooth batter.
Step 2: Coat the chicken. Toss the chicken pieces in the batter until fully coated.
Step 3: Fry the chicken. Heat about 2 inches of oil in a pot over medium heat. Once hot (around 350°F), fry the chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain on paper towels.
Step 4: Make the sauce. In a small saucepan, combine soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens, about 2–3 minutes.
Step 5: Toss and serve. In a large bowl, toss the crispy chicken with the hot sesame sauce. Sprinkle with sesame seeds and serve right away.
Notes
- Batter should be thick enough to coat but not gloopy.
- Let the fried chicken rest for a few minutes before tossing it in the sauce.
- Always toast your sesame seeds—it makes a difference.
Nutrition Information
Yield 4Amount Per Serving Calories ~420
